Catering by Cathryn

img catering-cheese

(click here for sample WEDDING menus) 

Delicious and interesting food is a specialty at MacKechnie House.

Cathryn Thompson catered professionally in Toronto before moving to Cobourg.  She has created dishes for countless weddings, private functions, reunions and family gatherings ranging from 10 to 250 guests.  Her curiosity and understanding of food results in stand-alone dishes that are remembered for their flavor and presentation.

Mackechnie House is an excellent venue for corporate meetings and retreats.  The grand dining room table doubles as a boardroom table.  As only one function at a time is ever scheduled, complete privacy is ensured.

Cathryn uses only fresh ingredients. Some are from her own garden, and many are from local farmers. All her dishes are prepared with loving care and flair. Her love and understanding of food become obvious with every bite.

All menus are personally designed for you according to your preferences and style. Please see the Sample Wedding Menus and general Catering Menus.You may also be interested in our Wine Tasting Tour.  With advanced notice, special dietary requirements can easily be accommodated.

Also check our private and group cooking lessons at COOKING IN THE KITCHEN WITH CATHRYN.


.img good-food

 

Sample Menus

                                                                 

COCKTAIL PARTY

 

PIEROGIES WITH ASSORTED TOPPINGS - SAUTEED ONIONS, BACON, SOUR CREAM, CHEDDAR CHEESE AND PLUM JAM.

RARE BEEF TENDERLOIN WITH REMOULADE SAUCE (I DARE NOT TAKE THIS OFF THE LIST)

POLENTA CUPS WITH MANCHEGO CHEESE, SWEET PEPPERS AND ALMONDS

LAMB BURGERS WITH GREEK FETA TZATZIKI

MAC 'N SMOKED APPLEWOOD CHEDDAR IN FRICO CUPS

RED HOT DEVILED EGGS

CRAB AND GRUYERE NACHOS

THAI BEEF ROLLS WITH SWEET AND SASSY SAUCE

BRUSCHETTA WITH CARAMELIZED ONION, BASIL AND PEAR

NOODLE PANCAKE WITH GLAZED CHICKEN

TEQUILA PRAWNS WITH BACON

CHORIZO SAUSAGE BISCUITS

CHICKEN B'STILLA
(A TAKE ON A TRADITIONAL MOROCCAN DISH - CHICKEN, CRUNCHY ALMOND, EGG AND CINNAMON IN A FLAKY PASTRY)

BOURBON AND APRICOT MEATBALLS

FRIED CHICKEN AND CREAMY COLESLAW PARTY SANDWICHES

B.L.T. CAPRESE - TOMATO, BACON, AND MOZZARELLA ON PUFF PASTRY

NORTH AMERICAN SUSHI

 

 

A RELAXED AND LINGERING DINNER PARTY FOR 10

img samoncups

 

HORS D’OEUVRE
 
SMOKED SALMON IN PHYLLO
 
ROUND OF WARM BRIE WITH ROSEMARY, ROASTED GARLIC AND RASPBERRY WITH BAGUETTE
 
 

STARTER

VIETNAMESE DUCK SOUP WITH NOODLES
 
 
The MAIN COURSE
 
PORK LOIN STUFFED WITH CARAMELIZED ONIONS AND SMOKED GOUDA

ROAST SEMOLINA POTATOES

SEASONAL VEGETABLES

 

SALAD

BABY GREENS IN FRICO CUPS

 

 DESSERT

 

POACHED PEAR DRIZZLED WITH CHESTNUT HONEY, PIAVE CHEESE AND WARM TOASTED WALNUTS

ORANGE SHORTBREAD

TRUFFLES

 

 

img asian-noodle-soup

 

 

A Fall or Winter Buffet

 
img leg-of-lamb
 
 
 
PASSED HORS D’OEUVRE
 

BRUSCHETTA WITH ROASTED GARLIC, SMOKED APPLEWOOD CHEDDAR, AND APPLE CHUTNEY

MOJO PORK WITH BRAZILIAN SALSA

MUSSELS ON THE HALF SHELL WITH RAVIGOTE SAUCE

 

BUFFET


OVEN-ROASTED CAPON WITH LEMON AND THYME

RED WINE BASTED LEG OF LAMB

PARMESAN POTATO PAVÉ

CREAMED TURNIP WITH PEAR AND NUTMEG

GREEN BEANS WITH GREMALOTA

ROMAINE AND SPINACH SALAD WITH POMRGRANATE, GOAT CHEESE AND PINE NUTS

 


DESSERT


APPLE CRUMBLE WITH CRÈME FRAICHE

CARROT CAKE WITH PECAN CREAM FILLING

OLD FASHIONED LEMON SPONGE

  

 

AN UPTOWN LUNCHEON

img grilled-salmon
 
FIRST COURSE

FETA-STUFFED EGGPLANT WITH SALSA VERDE
or
CURRIED CARROT SOUP WITH COCONUT MILK

MAIN COURSE

GRILLED SALMON AND SHRIMP WITH LIME MAYONNAISE

SAVOURY RICE PUDDING

SPICY PARMESAN KALE SAUTEED WITH GREEN BEANS AND MUSHROOMS

DESSERT

 STRAWBERRY MARGARITA ICE CREAM COUPES

 

A CORPORATE LUNCH

img chicken-parmasen2
 
APPLE AND AVOCADO SOUP WITH GRILLED FONTINA BREAD
or
BROCCOLI SALAD WITH FETA, SUNFLOWER SEEDS AND DRIED CRANBERRIES
 

CHICKEN PARMESAN
 
 
PASTA
 
 
SEASONAL VEGETABLES
 
 

FROZEN CARAMEL MOUSSE WITH KAHLUA BROWNIES
or
APPLE SQUARES WITH ICE CREAM

 

 

Menu Options

SPECIAL REQUESTS

All meals can include, or be exclusively Vegetarian or Vegan. Other dietary requirements such as lactose or gluten sensitivities will also be accommodated.

The Client provides all Bar requirements. There is no Corkage Fee or Up-charge. A Bartender may be required depending on numbers and the extent of the bar.

Off-site catering is also available for your Wedding or other Special Occasions.

THE TRAVELING CHEF

Dinner parties in your home -
- A guarantee to keep your occasion private, personal, and trouble-free.

 HORS D'OEUVRE

Passed hors d'oeuvre can be added to any menu
 
THEMES
Meals can also be arranged around a theme such as:
 
An Evening in Paris
 
La Dolce Vita
 
MIdnight at the Oasis
 
Comfort Food
 
A Series of Small Plates
 
Goan

Contact Cathryn directly at (905) 372.6242 for details and more information or e-mail her at This e-mail address is being protected from spambots. You need JavaScript enabled to view it