Just in time for fall events—and the corporate holiday parties coming later in the year—we talked to Toronto caterers about their latest food offerings for cocktail parties, seated dinners, and other kinds of events. Here's a look at the newest additions to their event menus.
Photo: The Image Commission
In response to the growth of vegetarian eating, Daniel et Daniel introduced tomato tartar to its menu as a play on the traditional carnivorous dish. Diced, roasted tomatoes are served in a wonton cone, topped with Parmesan crème fraîche and basil.
Photo: Courtesy of Daniel Et Daniel
A practical option at a standing function, Marigolds and Onions offers bite-size cake pops. The pops come in a number of flavours, like New York cheesecake dipped in red chocolate and covered in toasted coconut.
Photo: Trina Turl
L-Eat Catering added a sweet and savoury option to its fall canapé menu: foie gras lollipops, encrusted with pop rocks and infused with Poire William.
Photo: Deirdre Anderson of L-Eat Catering
Chef Michael Llamos from Kindred Spirits Catering creates his pomme de terres cones from a thin slice of potato fried into shape. The fall-inspired version is filled with spinach and ricotta and topped with a veal and foie gras meatball.
Photo: Courtesy of Kindred Catering
The Food Dudes wrap slices of triple-seared beef around pickled enoki mushrooms, bell peppers, and pea shoots. The colourful hors d'oeuvre is served on top of a red pepper chimichurri sauce.
Photo: Ted Chai Photography
A brand-new addition to the Tabletalk and bypeterandpauls.com menu is a leek and truffle risotto cake, topped with red-wine-braised veal, oyster mushrooms, and sweet peas. The dish is garnished with an arugula and fennel salad.
Photo: The Image Commission
The Oliver & Bonacini events menu offers a fresh and flavourful salad of heirloom tomatoes and compressed watermelon served with pickled ramps, radish crudités, and basil cress and finished with a vincotto drizzle.
Photo: GarrisonMcArthur Photographers
Eatertainment reinvented the skewer for fall, by including the sauce for each bite-size item in a pipette. The skewers come in sweet or savoury flavours, like strawberry shortcake, made with a shortcake cookie, a strawberry marshmallow, and strawberry glaze served on a vanilla crème anglais pipette.
Photo: Bruce Gibson
A classic fall option, McEwan Catering serves a shaved roast beef sandwich, topped with arugula, aged cheddar, pickled eggplant, caramelized onion, and a horseradish aioli.
Photo: Courtesy of McEwan Enterprises
New on the menu, Ă la Carte Kitchen offers a clafoutis biscuit topped with Granny Smith apple and goat cheese and garnished with organic greens.
Photo: Ossian Ghazal of Ă la Carte Kitchen
