Catering: We Deliver

“When someone trusts you to set up their evening it’s very rewarding, especially when they have high standards.”

That’s Eric McEwan talking about his favourite part of the catering business. But truth be told, it’s hard to find someone with higher standards than this 28 year-old. It’s why his father put him in charge of McEwan Catering and why it’s done so well.


Mixed Appetizer Platter includes Pork Spring Rolls, Grilled Shrimp, Beef Empanadas, Vegetable Dumplings and Chicken Drumettes


Step 1 – Placing the Order

You call with an event in mind, but you’re having trouble picking a menu to complement it. First of all, you should know that that you’re definitely not the first. We get asked for recommendations all the time, and we’ll almost always point customers out of their comfort zones; even ones with specific dietary restrictions, many of which we can accommodate including kosher. After 20 years of dinner parties, occasions and conferences, we’ve come to learn that (a) people remember good food and (b) people remember different food.

Step 2 – Preparing an Event

Gourmet catering is about doing what it takes to make the host look and feel their very best. Part of that is the food, but it’s certainly not the only thing. For example, we work with you find the perfect wine to match the menu and the event. We offer on-site servers and chefs, all trained in-house through the North 44 program. We send some of our dishes on wooden boards and bowls for presentation. We even help you with choosing the perfect space.

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Customers recently hosted a small gathering before heading to a TIFF party.  Their catered spread also included Seasonal Harvest Vegetables with Chili & Lemon Garlic Aioli and Mini Prime Rib Sandwiches


Step 3 – Packing the Food

“Organization is the key to catering” says McEwan. “It doesn’t matter if it’s for 5 or 500”. For example, because catering orders usually have to travel and aren’t consumed immediately, sauces and dressings have to be approached differently. Many items are created, then de-constructed and packed to be re-assembled on site by a staff member or by the host. Eric prefers the latter – he says customers like feeling part of the creative process. We agree.  For example the Tuna on Homemade Potato Chip with Mango Mignonette & Fresh Micro Greens includes all the components needed to make this appetizer a hit at any party.


IMG_7350Have an event coming up? Look at our catering menu, call 416.444.6262, ask for extension 228 and we’ll start turning you in to the host with the utmost.