“Hi Matthew, I’m still walking on air, I can’t thank you enough. It’s not just that you are a fabulous cook, it’s the feeling of welcome, comfort and delight that you magically make happen.” R. Pacific

“We have had the pleasure of having Chef Matthew cater two events for us, a birthday party involving mainly passed hors d’oeuvres and an intimate plated dinner for a small number of friends. In both cases Chef Matthew was able to create a divine culinary experience. We found his suggestions helpful and creative, his cuisine exceptional and the staff he employs to be first-rate. Both experiences were wonderful and we look forward to the next opportunity we can engage with Chef Matthew on a dining experience.” – N. Smith

“Matthew and his team of pros produced and served a delicious variety of tasty treats. Our guests appreciated the professionalism, efficiency and attentiveness….kudos to Matthew, Izabelle and Gary. Thanks for making my wife’s birthday so memorable!” – R. Bronskill

“Glad to report that dinner was great…everyone loved your food. The most special hit was the lobster rolls …they were inhaled along with the spring rolls.  The  chicken was great, potatoes fabulously tasty, and the  asparagus simply lovely…The evening was perfect thanks to you.” – Ildiko

Accolades for Chef Matthew

“…run by chef Mathew Kennedy, locally sourced, seasonal ingredients make for a bevy of catering delights: frisée salad with duck prosciutto, sweet corn, oranges and pine nut vinaigrette; dijon-herb-crusted rack of lamb with braised shank in a port-shallot reduction; venison tenderloin with roasted forelle pears; and sablefish in a honey-ginger-tamarind glaze. For dessert, caramelized banana tapioca pudding with cardamom-spiced chai sauce is popular.” – Toronto Life

“the food…allow(s) all the natural components to come through, and keeps items from being bland with interesting accompaniments and garnishes.” – Dine TO

“the menu reads like a spot on the bountiful region map of Ontario: Prince Edward County, Creemore, Stratford, Lake Huron. Cool urban comfort food with a foundation in French traditions, the menu has chef du cuisine Matthew Kennedy crafting original dishes almost bi-weekly. Dessert was a peach cobbler, created with peaches frozen during the fall harvest, those ubiquitous Ontario strawberries on the plate, vanilla ice cream and an almost too intense caramel sauce. The piping hot peaches retained their sweetness nicely, playing off the simple and straightforward ice cream. Proclaiming it ridiculously delicious, it was all I could do to keep from licking the bowl once I was done.” – Taste T.O.

“(Chef Kennedy’s)…skill in the kitchen mixed with the purpose of producing fabulous food in the cleanest possible way is a match not to be missed.” – Canada Free Press Restaurant Guide

“Fish n chips are a must in this spot, but know chef Matthew Kennedy knocks the dish up a notch, coating tilapia with artisan Creemore Springs beer tempura batter and serving the Yukon gold and Ontario yam frites with tarragon tartar sauce. Bloody Caesar salad with roasted tomato and horseradish dressing, shaved Grano Padano and celeriac crisps is another favorite. Lake Huron pickerel is pan-roasted and draped on fingerling potatoes with tomato Provençal stew. Cornish hens are naturally raised on an Ontario Mennonite farm, while cheese comes from a local Monforte dairy.” – Guyot

“While in France, Kennedy cultivated a true appreciation for local, seasonal cuisine in a sustainable environment. His resumé includes North 44 and Bymark, and he also participated in the Food Networks Heat with Mark McEwan. ‘We want to use the best local ingredients nature has to offer, and provide our customers with an exceptional food experience,’ says Chef Matthew.” – Local Food Plus

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