Welcome to part one of our limited series on your go-to catering resource in Toronto. We’re collaborating with the Toronto Star and Pattern — a deep dive into the Catering Business of Toronto. A catering business, or any business for that matter, is nothing without demand (a.k.a. customers), so I’m very excited to dive into how today’s catering businesses drove their early demand.
Be sure to follow along at PatternJobs.com
10tation Event Catering
firstname.lastname@example.org | tel 416–243–5144
This Etobicoke company is among the most experienced and most capable at handling large events. It also abides by its own green mandate that includes diverting and reducing waste, sourcing local food, and refusing to supply plastic water bottles.
Established in the spring of 2000, 10tation Event Catering produces some of the most polished, stylish and glamorous events for famous brands and high-profile organizations. We now facilitate 10,000 events per year in the Greater Toronto Area from our state-of-the art 10,000 sq. ft. facility, proudly serving a collection of Canada’s most discerning brands and their clients.
Their team of specialists have the expertise to assist in corporate catering, cocktail events, gala events, weddings, festivals and social gatherings with a solid understanding of the special accommodations required for all types of dietary and cultural needs.
Founded on the premise of client-based thinking, the team at 10tation Event Catering believe that successful partnerships result from listening to client’s needs and delivering with hands on boutique customer service and contagious passion.
À la Carte Kitchen
2 Thorncliffe Park Dr. (at Overlea Blvd.), Unit 43, 416–971–4068
Founders Simon Kattar (a chef) and Brian King (a sales and events professional) count royalty and other VIPs among their clients; they move effortlessly from large-scale events (at Roy Thomson Hall, the ROM and the Ontario Science Centre) to more intimate settings. The kitchen’s roster of chefs might start a meal with a chilled foie gras–fig jam appetizer with sauternes gelées and frisée-almond salad. Kattar strives to include local, organic ingredients, and has been pursuing his Lebanese roots with Middle Eastern–French cuisine, as in speckled trout with bulgur and green onion salad. Cocktail menu from $17.50 per person. Sit-down and buffet dinner $30–$60 per person (with a maximum of 2,000), plus wait staff and chef’s charges. No charge for tasting if event is booked.
As the resident caterer at the Evergreen Brick Works, Belong is surely the city’s most virtuous catering outfit. Chef Brad Long sources foods from the best sustainable producers, including Vicki’s Veggies and 100km Foods. He serves composed plates and elegant sharing options like a spit-roasted heritage-breed pig and a bucolic crudité table with just-pulled baby vegetables and an array of dips and pumpernickel soil for dipping. Even the drinking water will leave you with a clear conscience: it’s filtered at his facility using a Vivreau water system. Cocktail menu from $60 per person. Sit-down dinner from $180 per person.
Couture Cuisine and Event Artistry
185 Graydon Hall Dr. (at Graydon Hall Pl.), 416–449–5432
Chef Arpi Magyar (formerly of Splendido and Auberge du Pommier) joins forces with a formidable team of event specialists — a sommelier, a stylist, an interior designer and planners — to create extravagant dos. Couture is the in-house caterer for Graydon Hall Manor, but also handles off-site functions. At one winter feast, they served cauliflower soup with veal meatballs followed by squash ravioli, then a main course of rack of venison with potato croquettes and steamed chestnuts and finally a dessert of caramelized quince with vanilla ice cream. Cocktail menu from $40 per person. Buffet and sit-down dinner (for up to 1,000) $50–$70 per person, plus wait staff, chef’s charges and rentals.
Daniel et Daniel Event Creation and Catering
248 Carlton St. (at Parliament St.), 416–968–9275, ext. 10
Often hailed as the city’s top caterer, this company specializes in classical French cuisine with international influences. Daniel Clairet works the kitchens and develops customized menus for clients, while Daniel Megly oversees all other aspects. They accommodate casual sit-down dinners as happily as formal events for 2,000 guests. Pork belly bánh mì on mini baguettes and shrimp boudin with pickled onion make great hors d’oeuvres. Salad options include smoked beets with sour apple, braised leeks and white balsamic vinaigrette. The current doughnut craze has inspired the Daniels to offer up beignets in flavours both savoury (short ribs, bacon and pimento) and sweet (dulce de leche). Cocktail menu $20–$40 per person. Buffet dinner $30–$50. Sit-down dinner $35–$70, plus wait staff, chef’s charges and rentals. Book at least six months ahead. No charge for tasting if event is booked.
Eatertainment Special Events and Catering
55 Bloor St. W. (at Bay St.), Ste. 216, 416–964–1162
The company’s catering package showcases 80 pages of options, but the chefs will happily tailor menus to suit any client, whether they’re serving 20 or 2,000 guests. Event planning services, including valet parking, invitations, decor, audiovisual elements and transportation, are also available. Buffet dinner $25–$50 per person. Sit-down dinner $35–$150, plus wait staff and chef’s charges. Free tasting. Book three months ahead.
en Ville Event Design and Catering
165 Geary Ave. (at Bartlett Ave.), 416–533–8800
en Ville was established in 1982 and in the last 38 years have earned the reputation of one of the most dependable, flexible and talented caterers in the city of Toronto. They believe that catering is about more than making great food. It’s about elevating each event into meaningful and memorable moments that people can fondly look back to years later. For en Ville, their clients are like family. They treat the events like would their own and look after absolutely every detail from tailored menus an on-site chefs to décor and rentals. Chef René and his talented team of well trained Chefs come from across the globe and bring their specialties to the en Ville kitchens making it a melting pot of culture and cuisine. en Ville gets over a 1000 orders per month. These vary from a small client that is hosting an intimate get-together or meeting to extravagant corporate galas and weddings.
The Food Dudes
Adrian Niman started catering out of his parents’ house in 2005. Along with business partner Brent McClenahan, he now handles over 700 events annually, and usually at least one wedding per week. Niman challenges catering’s stodgy reputation with modernist touches and an equal emphasis on big flavours and balanced textures. He saves butternut squash soup from its cliché status by first smoking the vegetable, then garnishing it with a crispy pakora and icy liquid nitrogen–blasted sour cream. A mozzarella bar featuring cheese flown in from Campania, Italy, is currently the it item at weddings. Cocktail menu from $30 per person. Sit-down dinner from $55 per person, plus wait staff and chef’s charges. By appointment.
1255 Sheppard Ave. E. (at Old Leslie St.), 416–410–2928
Evelyne Gharibian is the go-to caterer for vegetarians, vegans, raw foodists and people with
gluten intolerance, sourcing her ingredients from organic, Local Food Plus–certified producers and making everything from scratch. The Cornucopia, a signature cocktail hour display of fresh crudités, dips, veggie pâtés and crusty breads, is so stunning that it’s been known to upstage the wedding cake. She ensures carnivores leave just as satisfied as veggie heads; they get their proteins from free-range and sustainable sources (smoked fish from Manitoulin Island, Mennonite-raised chicken). Cocktail menu from $21 per person. Buffet dinner from $45 per person. Sit-down dinner from $49 per person, plus wait staff and chef’s charges. By appointment.
Jamie Kennedy Event Catering
111 Queen’s Park (at Bloor St. W.), 416–362–1957, ext. 201
Since selling the Wine Bar in 2009, Jamie Kennedy has been focusing more on the catering side of his business. He’s the exclusive caterer at the Gardiner Museum (150 for a sit-down meal; 250 for a cocktail reception), a magnificent, glassed-in event space used by stylist Jessica de Ruiter and artist Jed Lind to exchange vows (the event was featured in Martha Stewart Weddings). An in-house team attends to every detail. Trademark locavore dishes include rosemary-crusted lamb chops with caramelized sunchokes, sautéed greens with wild mushroom ragù and a late-night snack of mini poutine in ramekins. Cocktail menu $24–$45 per person. Sit-down dinner from $75, plus wait staff. No charge for tasting if event is booked. Book at least two weeks in advance. By appointment.
Marigolds and Onions
2700 Dufferin St. (at Briar Hill Ave.), Unit 18, 416–256–4882
This elegant caterer can accommodate sit-down dinners for 2,000 as easily as it can handle smaller, more intimate affairs. For one wedding at the Miller Lash House, they set up food stations for 130 guests in a tent with cruiser tables, bar stools, table seating and lounge couches. The choices included a summer barbecue grill on the patio, hand-rolled sushi to order, pad Thai with flaming woks and a “sweet endings” station with house-baked treats. Later in the evening came homemade gourmet pizzas and sweet bites (cheesecake lollipops and house-made chocolate maki). Wedding packages $126–$175 per person, including rentals, wait staff and chef’s charges. Free tasting. Bookings are taken on as little as 24 hours’ notice. Appointments recommended.
38 Karl Fraser Rd, North York, ON M3C 0H7, 416–444–6262 x228
In addition to multiple restaurants and three gourmet grocery stores, Chef Mark McEwan owns one of the top catering outfits in the city. No wedding is too big (or too small), and his planners will arrange every detail, right down to custom invitations. Seasonal restaurant-quality food and service can be delivered to any venue. Lobster Ravioli is served with vermouth & butter-poached lobster, natural reduction, chili miso and yuzu and the melt-in-your mouth Braised Short Rib comes with truffle mushroom risotto and sweet onion & horseradish mignonette. McEwan Catering features a diverse selection of passed appetizers, food stations or specialty menus that are carefully curated to guests’ taste to guarantee a memorable meal. No charge for tasting for two if event is booked. Order in advance for peak season events. By appointment or order online.
McEwan Catering just launched an exciting new online catering platform which you can explore here: www.mcewancatering.com
You can also view additional information on our website here: https://mcewangroup.ca/catering/
Bonus: McEwan Catering also offers full floral services for special events: https://mcewangroup.ca/gifts-floral/
3476 Garden of Eden Road, Creemore, Ontario L0M 1G0
Co-owners Eric te Boekhorst and Lisa Rutland can plan every party detail, including venue, valets, entertainment and food. The team has served hors d’oeuvre and sit-down dinners for 1,200, but can also design intimate affairs, with chefs cooking à la minute in your home. Locally sourced, seasonal ingredients make for a bevy of catering delights. Cocktail menu from $30 per person. Buffet and sit-down dinners from $40 per person, plus wait staff and chef charges. No charge for tasting if event is booked. By appointment.
Emma’s Eater is a boutique catering company based in Toronto. Committed to creating the ultimate dining experience for all of their clients, allow Emma’s Eatery to be your full service catering company to reflect your taste, vision and budget. Whether it be a cocktail party, wedding, corporate function, buffet dinner or intimate plated experience, Emma’s Eatery has the ability to arrange every detail of your event. With a mission to achieve a rustic, simple and delicious dining experience Emma’s Eatery believes in using top quality ingredients and working with knowledgeable and reliable local purveyors.
Vert Casse-Croûte + Catering
963 Dovercourt Rd. (at Hallam St.), 416–535–2412
Co-owners Marilyn Simms and chef Pedro Dos Santos have impeccable green credentials: they’re affiliated with certification body Local Food Plus, they compost on-site, their delivery vehicle runs on bio-diesel fuel and David Suzuki is a fan of the food. Menu staples include smoked salmon bannock blini with blackberry crème fraîche and maple-glazed pork belly doughnuts. Vert will cater cocktail receptions for up to 300 guests and serve dinner for up to 100. Cocktail menu $24–$40 per person. Buffet dinner $35–$75. Sit-down dinner $55–$100, plus wait staff and chef’s charges. Book up to a month in advance.
In early 2020, they will be opening a snack bar where they will be serving Smoked Meat + Smoked Vegan options with Poutine, Salads and Sides.