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Want to see what happens when 12 of Toronto’s most talented and sought-after caterers host an event for over 400 eager culinary enthusiasts? You get an unbelievable afternoon filled to the brim with exceptional cuisine, premium white glove hospitality, live entertainment and bevy of other treats!
Built on the success of last year’s inaugural show, the team at EventSource.ca (that’s us!) brought aboard some of the industry’s heaviest hitters to produce a luxury food show unlike anything the city has to offer – we’re talking valet service by Adagio Valet, ultra-attentive staffing by The Butler Did It, exquisite furniture from Luxe Rentals, decor and florals by Jackie O Florists, an onsite sommelier for Peller Estates, a beermaster from the Brew Box, a live chocolatier and so much more! See for yourself – take a look at this snazzy video put together by our good friends at Images Life Media.
Feeling hungry yet? Okay, let’s dive in to the action!
Always a hit at events, the team at Wellington Music is the perfect compliment to elevate any soirée.
We begin our food tour with industry titans Daniel et Daniel Catering & Events serving up some deliciously delicate and vibrantly coloured portions of Smoked Sabelfish with pistachio picada, roast grape, carrot and veloute. Never ones to shy away from a challenge, a second dish included delicate parcels of paper thin butternut squash filled with sage-spiced vegan ricotta paired with squash seed gremolata and a crown of crispy kale. If that weren’t enough, for dessert, an “I can’t believe it’s not everywhere” deep fried cheesecake with salted honey, gourmet drizzles, and micro macaron. Absolutely exquisite!
elle cuisine capitalized on every last inch of workspace serving up delicious, crowd pleasing flavour sensations! Below, we have Southern Style Chicken with Asiago and cheddar grits served saucy-style in a smokey chicken jus with hot trinity salsa, Andouille sausage and a crispy chicken skin garnish.
Dessert definitely did not disappoint on flavour, serving up Bananas Foster, complete with liquid nitrogen vanilla bean ice cream. flamed bananas, pecan praline and a bourbon butterscotch. Sinfully delicious!
New to the TCS catering roster this year, Ma-Ro Catering was playing for keeps serving up healthy portions of home-smoked, harissa-rubbed salmon served on sweet pickled beet, dill caper rémoulade, and sliced red radish. They then doubled down with a sumptuous Duo of Duck, consisting of Kabayaki cassis-glazed seared duck breast, duck confit wild mushroom croquette, ricotta gnudi, and sage brown butter – absolutely brimming with rich, sumptuous flavours.
Did you think they were done? Nope! For dessert, the caterer also included a stunning, artisanal dessert display complete with Chocolate Royale with gold flake leaf, and Matcha tiramisu; and an oh-so-perfectly-piped Passion Fruit Lemon Curd Tart.
Returning for their second year, Kiss the Cook Catering once again wowed audiences with their unique presentation of Smoked Pasta Cacio e pepe style, cooked fresh on site, flambéed with brandy, tossed in what had to be a 100-pound giant wheel of Parmesan cheese to infuse all that cheesy goodness. The dish was then served in a beyond generously-sized Parmesan frico bowl. Fia and her team at KtC then tie in some seasonal sensations with a deliciously decadent Pumpkin cheesecake… Can you believe we’re only three caterers in?
Another newcomer to the TCS circuit, we welcome Matt and his team at Drake Catering. The team served up some of their signature dishes. Melt-in-your-mouth leg of lamb with celeriac-mussel mousse, chestnuts & dill; Charred octopus with smoked paprika aioli, pickled peppers, hazelnuts & basil; and for a veggie option, wild mushroom toast with truffle, coffee oil, tarragon mascarpone & hazelnuts. Truly remarkable and sophisticated taste sensations.
The team at Toben Food by Design certainly proved to be a popular bunch serving up quite the array of selections. For our gluten-sensitive friends, we have Vietnamese slaw: crispy brussel sprouts, heirloom carrot, red cabbage, radish, mango, tomato, pickled chili, 5 spice peanuts, crispy shallots and rice noodles, mint, thai basil and nuoc cham-beet vinaigrette.
For our more carnivorous counterparts, we have whole roasted Peking duck served with fresh cucumber, scallions, pickled carrots & daikon, hoixin sauce, chili sauce, duck cracklings, served on Chinese five-spice savory crepes. Additionally, the team also served up mini Jamaican jerk beef patties with a mango-ginger chutney. Everyone knows Toben always delivers big on taste and today was no exception!
Encore Catering was here to wow guests delivering taste sensations such as Soy-glazed Miami-style short rib + jackfruit skewers; a Sticky/spicy forbidden black rice in a banana leaf infused with fried shrimp, shrimp paste, thai chilies and coconut milk; and finally Ube Halo Halo complete with shaved ice (check out that honking ice block in the photo below), flan, fresh coconut, sweet corn, red bean, and condensed milk. Every bite was huge on flavour!
The always venerable Food Dudes presented their infamous take on traditional comfort foods treating guests to both the Fall Perogie: squash, celery Root, Colby Cheese, Sage Brown Butter, Smoke Sour Cream, Chicken Crackling; and a delicious Wagyu Beef Big Mac: bacon jam, special sauce, miso cured pickled peperoncinis, shredded iceberg lettuce, served on a doughy sesame brioche bun. So approachable, yet so distinctive.
The team at Event Graffiti took care of all the decorative vinyls.
Presidential Gourmet gave us a crash course on world culture with their take on Okonomiyaki: a Japanese Pancake with Candied Bacon, Japanese BBQ Sauce, Kewpie Mayo, Nori, Bonito Flakes, Pickled Daikon and Daikon sprouts. It was then off to France to sample their Pâté au choux “Croquant” with Dark Chocolate Raspberry Ganache and Macaron top. It’s hard not to appreciate the meticulous attention to detail.
Next up, the talented chefs at Treeline Catering served up Redwine-braised Oxtail on a Sweetpea and Roasted Squash Risotto, garnished with microgreens and shaved Parmesan. The risotto was delightfuly warm, rich and balanced – perfect for a brisk fall day! For dessert, a delectably portioned taste of the cottage life with their handmade, Muskokan maple butter tart – I may have had more than two.
Demonstrating their epicurean prowess, the joyful lot at en Ville Event Design and Catering kept it classy with a delightfully prepared hors d’oeuvre of Sweet Potato Gnocchi with brussel sprouts, onion, oven-dried cherry tomato, and preserved lemon. I love it when simple ingredients come together ever so seamlessly.
The team also served up a short-plate of Braised Ontario Lamb Shoulder, served atop a fall vegetable medley with a Lobster Bisque. Simply marvelous and oh so decadent!
10tation Event Catering served up a Fogo Island Cod complete with mussels, puttanesca, and soft polenta served on adorable specialty plateware by Event Rental Group.
They even kept our vegan friends in mind with a particularly pretty veggie option of arugula, kale, romaine, herbs, quinoa, beet hummus, roasted grapes, baby cucumbers, chick peas, bell peppers, shallot dressing & crispy lentils – I loved it!
For dessert, a perfectly portioned, marvelously moist ginger cake with red wine caramel reduction, cinnamon gelato, sponge toffee and pomegranate seeds.
Speaking of dessert, we were proud to welcome Succulent Chocolates to TCS this year presenting a delicious assortment of handmade bonbons and truffles. Check out how pretty!
As the afternoon pressed on, guests circulated the room enjoying some of the finest catered cuisine the city has to offer.
The team at bb Blanc Entertainment kept the energy of the room at a constant state of awesome.
The sociable ladies at Event Circle kept social media abuzz creating boomerang videos of happy guests.
Safe to say that guests were thoroughly impressed by the unmatched plethora of food options.
Throughout the duration of the day, the event was constantly abuzz with so much fantastic energy! As one would expect, there was a ton of delicious food to taste, wines to be sampled and beer to be had – it’s a tough gig, but somebody’s got to do it! Of course, a big thanks is owed to everyone – attendees, vendors, media, and sponsors.
On behalf of the entire team, we look forward to seeing you next year at TCS 2018!
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