Lifestyle and hospitality brand the Drake in Toronto recently launched Drake Catering, its first off-site catering and event planning division led by executive chef Ted Corrado, head catering chef Matt Ravenscroft, and head of sales and catering Ashley Arvai. Based in the brand’s new production hub, the Drake Commissary
, the service offers a variety of food and drinks made by the brand’s culinary team and bartenders for events. Menu offerings—which can be served as live cooking stations, passed plates, or plated meals—include a seafood spread, a charcuterie spread, canapes, and a sit-down meal with dishes such as octopus with saffron polenta and grilled dandelions. Pricing varies but on average starts at $75 per person.