{"id":45979,"date":"2018-09-19T10:01:21","date_gmt":"2018-09-19T14:01:21","guid":{"rendered":"https:\/\/www.eventsource.ca\/blog\/?p=45979"},"modified":"2021-07-13T15:24:05","modified_gmt":"2021-07-13T19:24:05","slug":"2018-fall-catering-trends-from-torontos-top-catering-companies","status":"publish","type":"post","link":"https:\/\/www.eventsource.ca\/blog\/2018-fall-catering-trends-from-torontos-top-catering-companies","title":{"rendered":"2018 Fall Catering Trends from Toronto’s Top Catering Companies!"},"content":{"rendered":"

The shift toward the autumn season marks a transition from summer dresses and cool iced teas to cozy, wool sweaters and pumpkin spiced lattes. It also welcomes an array of hearty, comfort-inspired food trends that are sure to make you feel all warm and comfy inside!<\/p>\n

So what type of new catering food trends and fall-spiration ideas will Toronto’s top caterers<\/a>\u00a0will be serving up this season? Read on and we’ll find out!<\/p>\n

By the way, if you’re reading this, you must really LOVE food, right? Well, did you know that many of the caterers listed below are participating in this year’s annual Toronto Catering Showcase<\/a>? Picture an entire afternoon indulging in pure culinary excellence – hosted by some of the city’s most talented catering chefs! The event is perfect for newly engaged couples in the throws of their wedding planning, corporate planners on the hunt for their new office caterer, or event hosting aficionados who love to impress their guests. Sound up your alley? Be sure to\u00a0grab your tickets<\/a> today!<\/p>\n

\n

24 Hour Braised Beef Short Rib<\/h2>\n
\"2018<\/a><\/div>\n

One of the most popular go-to menu options for fall is our 24-hour Braised Beef short rib. It sits on a bed of smoked sweet potato pur\u00e9e, charred broccolini, grilled baby bell peppers and a red wine jus. Certainly a crowd-pleaser that people love and just can't resist! The melt-in-your-mouth beef can be enjoyed without a knife! This makes it perfect for any type of event, whether you\u2019ve got seating for your guests or it\u2019s standing only.<\/p><\/div><\/div>

\"Photo
Lauren Mozer<\/span>Founder\/Executive Chef<\/span>
elle cuisine<\/em><\/div><\/div><\/div><\/div>\n
\n

Festive Stuffing Bites<\/h2>\n
\"2018<\/a><\/div>\n

Hot on trend for Thanksgiving and fall festivities, our Stuffing Bites are a sure-fire crowd-pleaser. Mouthwatering stuffing is baked into a crispy prosciutto cup topped with zesty cranberry-orange sauce and a fried sage leaf. Many of our clients are getting more adventurous and moving away from serving the traditional turkey dinner to making food a part of the entertainment throughout their event. We recommend passed seasonal hors d\u2019oeuvres like our mini turkey burgers, stuffing bites and pimento mac n\u2019 cheese bombs coupled with some live action cooking on a feature food station to deliver that wow-factor.<\/p><\/div><\/div>

\"Photo
Fia Pagnello<\/span>CEO<\/span>
Kiss the Cook Catering<\/div><\/div><\/div><\/div>\n
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Vendors Featured in this Article<\/div>\n\t
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5 Reviews<\/div>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"a\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\"2018\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\tPresidential Gourmet\t\t\t\t\t\t\t\t
\n\n\t\t\t\t\t\t\t\t\tCaterer\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
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7 Reviews<\/div>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"a\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\"2018\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\telle cuisine\t\t\t\t\t\t\t\t
\n\n\t\t\t\t\t\t\t\t\tCaterer\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
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6 Reviews<\/div>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"a\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\"2018\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\tDaniel et Daniel Cat...\t\t\t\t\t\t\t\t
\n\n\t\t\t\t\t\t\t\t\tCaterer\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
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22 Reviews<\/div>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"a\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\"2018\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\tEncore Catering\t\t\t\t\t\t\t\t
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11 Reviews<\/div>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"a\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\"2018\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\tFood Dudes\t\t\t\t\t\t\t\t
\n\n\t\t\t\t\t\t\t\t\tCaterer\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
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41 Reviews<\/div>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"a\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\"2018\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\tKiss the Cook Cateri...\t\t\t\t\t\t\t\t
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5 Reviews<\/div>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"a\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\"2018\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\tToben Food by Design\t\t\t\t\t\t\t\t
\n\n\t\t\t\t\t\t\t\t\tCaterer\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
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29 Reviews<\/div>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"a\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\"2018\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\ten Ville Event Desig...\t\t\t\t\t\t\t\t
\n\n\t\t\t\t\t\t\t\t\tCaterer\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\n\t\t\t\t\t\t\t\t\n\n\t\t\t<\/amp-carousel>\n\t\t<\/div>\n\t\t
<\/div>\n\t<\/div>\n\t<\/div>\n\n
\n

Beet and Arugula Salad<\/h2>\n
\"2018<\/a><\/div>\n

This gluten free dish, made up of goat cheese, compressed squash, pickled fennel, horseradish crema, basil pur\u00e9e, maple walnuts and balsamic glaze is perfect for the fall - great colours and an even greater pop of flavour, what more could you ask for?<\/p><\/div><\/div>

\"Photo
Adrian Niman<\/span>Founder\/Executive Chef<\/span>
Food Dudes<\/div><\/div><\/div><\/div>\n
\n

Bacon Baklava<\/h2>\n
\"2018<\/a><\/div>\n

As fall quickly approaches, we\u2019ve created some innovative twists on classic dishes like our Bacon Baklava. The sweet and salty combination of baklava topped with Gorgonzola, pistachio and candied bacon is sensational! Your guests will want to enjoy this by the spoonful\u2019s during the holiday season \u2013 it\u2019s quite addictive!<\/p><\/div><\/div>

\"Photo
Jay Suppiah<\/span>Executive Chef<\/span>
Presidential Gourmet Catering<\/div><\/div><\/div><\/div>\n
\n

Candied Mackerel<\/h2>\n
\"2018<\/a><\/div>\n

Mackerel is a testament to Toronto\u2019s changing palette - cooked correctly, mackerel is delicious! This fall, we\u2019ve seen a surge in mackerel on our event menus as Toronto welcomes this sustainable and flavourful fish for the first time. New to our fall and winter hors d\u2019oeuvre collection, we introduce the Candied Mackerel. Chef \/ Owner Daniel has paired it with a Fennel Orange Salsa for sharpness and to include fall flavours and colours.<\/p><\/div><\/div>

\"Photo
Karen O'Connor<\/span>Executive Chef<\/span>
Daniel et Daniel Catering & Events<\/div><\/div><\/div><\/div>\n
\n

Herb Roasted Cornish Hen<\/h2>\n
\"2018<\/a><\/div>\n

The fall season is one of our favourites because it gives us a chance to play with food items that are rich in colour and really pop. This is why we can\u2019t get enough of our Herb Roasted Cornish Hen. Comprised of broccoli pur\u00e9e, charred sugar snaps, radish, manchego crumbs, romesco, heirloom carrots, king oyster mushrooms, and grilled lemons, this dish not only presents beautifully, but really captures the flavours of the season.<\/p><\/div><\/div>

\"Photo
Toben Kochman<\/span>Executive Chef<\/span>
Toben Food by Design<\/div><\/div><\/div><\/div>\n
\n

Stuffed Heirloom Tomato and Lemon Ricotta Salad<\/h2>\n
\"2018<\/a><\/div>\n

We are really excited about our Heirloom Tomato and Lemon Ricotta Salad with arugula, basil and cellar radish, topped with balsamic and charred tomato vinaigrette. It\u2019s a beautiful and vibrant dish that really makes a visual impact when served. The recipe was inspired by Chef Ryan O\u2019Flynn at The Guild in Calgary, except we\u2019ve added our own twist. When the guest cuts into the tomato, it reveals the light and fluffy lemon ricotta, adding another layer of deliciousness - perfect for fall!<\/p><\/div><\/div>

\"Photo
Chris Couto<\/span>Chef<\/span>
Oliver & Bonacini Events and Catering<\/div><\/div><\/div><\/div>\n
\n

Vegan Shepherd’s Pie<\/h2>\n
\"2018<\/a><\/div>\n

Forget everything you knew about Shepherd\u2019s Pie. Our vegan take on this classic dish serves up golden russet potatoes, peas, carrots and lentils, all drenched in our savoury mushroom gravy. This dish will have you fall-ing for our elegant spin on a cozy classic.<\/p><\/div><\/div>

\"Photo
Misha B.<\/span>Founder<\/span>
Upbeet Foods<\/div><\/div><\/div><\/div>\n
\n

Fall Fig & Almond Dessert<\/h2>\n
\"2018<\/a><\/div>\n

This Fig and Almond Tart celebrates the bounty of fresh figs available in early fall. It pairs wonderfully with an almond cream filling. Our favourite honey for this dish is a fragrant one such as heather honey. Honey is used both to flavour the almond base and as a glaze. It is one of our most popular dishes to serve up this fall.<\/p><\/div><\/div>

\"Photo
Sara McCulloch<\/span>Executive Pastry Chef<\/span>
Encore Catering<\/div><\/div><\/div><\/div>\n
\n

Pan Roasted Ontario Duck Breast<\/h2>\n
\"2018<\/a><\/div>\n

When you think of fall, sweet and savory flavors are the first that come to mind so we wanted to reflect all these flavors with a mouth-watering dish. I combined Pan Roasted Ontario Duck Breast, roasted Ontario grapes with puy lentils, caramelised shallots, broccolini, wilted kale and beet greens to make the perfect bite, while also embracing the fall season. I felt that duck is a stylish, unexpected alternative to chicken or beef, while also rich and flavourful!<\/p><\/div><\/div>

\"Photo
REN\u00c9 KRAMER<\/span>Executive Chef<\/span>
en Ville Event Design and Catering<\/div><\/div><\/div><\/div>\n
\n

Beef Barbacoa<\/h2>\n
\"2018<\/a><\/div>\n

There's nothing more comforting during the brisk days of fall than a kitchen full of aromatic spices and hearty foods. Our kitchen is no exception! Our Beef Barbacoa starts out with the earthy scent of guajillo and ancho peppers marinating. Here they rest for 24 hours before going to the oven to be slowly braised with the addition of sharp, Mexican oregano, avocado leaves, coriander seeds, and a tiny touch of cumin. Hours later, it is impossible to resist the smell of that carefully braised beef and a barbacoa taco with that refreshing finish of pico de gallo.<\/p><\/div><\/div>

\"Photo
Paola Solorzano<\/span>Chef<\/span>
Santo Pecado Mexican Catering<\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

The shift toward the autumn season marks a transition from summer dresses and cool iced teas to cozy, wool sweaters and pumpkin spiced lattes. It also welcomes an array of hearty, comfort-inspired food trends that are sure to make you feel all warm and comfy inside! So what type of new catering food trends and […]<\/p>\n","protected":false},"author":28,"featured_media":46275,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[137],"tags":[],"class_list":{"0":"post-45979","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-catering"},"acf":[],"yoast_head":"\r\n2018 Fall Catering Trends from Toronto Catering Companies<\/title>\r\n<meta name=\"description\" content=\"We reached out to a handful of Toronto's finest caterers and asked them what's new and hot on their 2018 fall catering menus!\" \/>\r\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\r\n<meta property=\"og:locale\" content=\"en_US\" \/>\r\n<meta property=\"og:type\" content=\"article\" \/>\r\n<meta property=\"og:title\" content=\"2018 Fall Catering Trends from 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property=\"og:image:height\" content=\"900\" \/>\r\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\r\n<meta name=\"author\" content=\"Krystal Knopf\" \/>\r\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\r\n<meta name=\"twitter:creator\" content=\"@eventsourceca\" \/>\r\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"2018 Fall Catering Trends from Toronto Catering Companies","description":"We reached out to a handful of Toronto's finest caterers and asked them what's new and hot on their 2018 fall catering menus!","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"og_locale":"en_US","og_type":"article","og_title":"2018 Fall Catering Trends from Toronto Catering Companies","og_description":"We reached out to a handful of Toronto's finest caterers and asked them what's new and hot on their 2018 fall catering 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