As the cool fall and even cooler winter approach, we find that our professional and social calendars begin to fill with all sorts of end of year events: meetings, holiday parties, weddings, social engagements, and so forth. And so, what’s the best part of attending these end of year soirees? Why, the food of course!
If you’re anything like me, you love to keep up on all the latest food trends – and the creations from Toronto’s best caterers are always at the forefront! This year, rather than focusing on main dishes, we thought we’d shake things up and ask some of Toronto’s top caterers about the most incredible hors d’eouvres that they’ve created for the coming season. Why hors d’oeuvres, you ask? Deceptively simple in their appearance, the humble hors d’eouvre provides chefs the ultimate canvas by which to flex their culinary prowess: combining seasonal flavours to concoct the maximum amount of deliciousness into a bite-sized morsel. No easy feat, right? Let’s dive in!
Vendors Featured in this Article
Table of Content
Chef On The Go Catering & Event Services
Brulé Chevre and Demerara Thyme Infused pinwheel
with Lavender Honey Mascarpone Crema, Black Mission Fresh Fig, and Candied Pistachio Dust
A perfect fall season appetizer that will leave your home smelling as delicious as they taste! Buttery puff pastry is brushed with a thyme infused beurre noisette, demerara sugar and a crumble of chèvre liberally sprinkled onto the sheet. Rolled into a pinwheel, then sliced into coins, we bake them until golden brown. Softened mascarpone cheese is whipped with lavender honey and delicately piped onto the pastry. We add brulé round of demerara torched chèvre and garnish with a wedge of black mission fig. We know your guests will love it!
Rodney KaufmanExecutive Chef
Kiss the Cook Catering
with Braised Ancho Chili Short Rib, Fire Roasted Peppers, Fresh Guacamole, Cheddar Cheese, Cilantro and Mexican crema
We love to welcome the fall and Football season with a fun play on nachos! These one-bite crunchy creations are a fan favorite at every event. We top house-made corn tortilla chips with braised ancho chili short rib, fire roasted peppers, fresh guacamole, cheddar cheese, cilantro, and refreshing Mexican crema. It’s a perfectly layered nacho, in every bite!
Daniel et Daniel Catering & Events
with Nori Cured Smoked Carrots, Vegan Mayo and Cilantro Pearls
As an avid traveller and self-described glutton, I knew that a simple but delectable green rice patty snack I tasted in Shanghai would be a great base to build an hors d’oeuvre from. Bringing the idea forward to the culinary team, we took the concept forward and created a plant forward, vegan, bite-sized hors d’oeuvre to encourage all individuals with dietary considerations to venture out of the ordinary and into the extraordinary. The Carrot Nigiri is a flavour packed, crispy rice cake, topped with nori cured smoked carrots, served with vegan mayo and finished with a dollop of cilantro pearls; this dish pairs delicacy with approachability in a single bite.
Guillaume ClairetManaging Partner
Oliver & Bonacini Catering
Cocktails and Caviar
with Gin, Champagne, Lemon juice and Perfect Pearls of Caviar
Transforming the French 75 cocktail into a mouth-watering edible masterpiece, this one bite wonder plays with flavours characteristic of the much-loved classic. Refreshing yet rich with a touch of sweetness, a shimmering gelée made from gin, champagne, and lemon juice is elevated with perfect pearls of caviar that burst with salty brine. Whether you’re hosting an intimate soirée or a grand celebration, this distinctly delicate canapé offers an instant dose of luxury.
Natalie StanbraNational Director, Event Sales
Eatertainment Special Events & Catering
Photo Courtesy of Bruce Gibson
Sweet and Sour Chicken ‘Lollipops’
with Spicy Furikake
In the ever-evolving quest to astonish guests, we offer a delightful twist to the familiar. Enter our latest innovation: Sweet & Sour Chicken ‘Lollipops’ adorned with spicy furikake. These bite-sized marvels may appear conventional at first glance, but don’t let their appearance deceive you. Each bite is a revelation of unexpected flavours, a fusion of sweet and sour, concealed within a familiar façade. Already, we’ve received rave reviews from both guests and clients alike, celebrating the synergy of creativity and taste. We’re committed to inspiring our clients to embrace the unexpected at their upcoming events and redefining their hors d’oeuvres experience.
Chris MatthewsExecutive Chef
with Pomegranate Seeds, Toum, Harissa, Pine Nuts and mint
Our crowd-pleasing Crispy Cauliflower is a light, sweet burst of flavour. Toppings of pomegranate seeds, toum, Harissa, pine nuts, and mint bring a tangy surprise to a fall harvest vegetable. This crispy bite-sized appetizer satisfies your taste buds.
Brindleberry Catering & Events
Butter Chicken Risotto Croquettes
with Croquettes, Cardamom Yogurt, Spiced Plum Chutney, and Parmigiano-Reggiano
Indulge in a symphony of flavours with our exquisite Butter Chicken Risotto Croquettes. These culinary marvels are a fusion of two worlds, where the creamy richness of Italian risotto meets the vibrant spices of traditional Indian Butter Chicken. Inside, you’ll discover tender shreds of succulent butter chicken, enveloped in creamy risotto. Next, the sweet, tangy notes of our spiced plum chutney add a burst of fruity goodness to every bite. And to crown this masterpiece, a sprinkle of Parmigiano-Reggiano cheese. Its nutty, salty notes elevate the dish, providing that delightful umami finish.
Mini Prime Rib Sandwiches
with Lively Roasted Peppers, Crunchy Greens and Horseradish Aioli
The Mini Prime Rib Sandwiches from McEwan Catering are my go-to fall treat, and for good reason! Picture a bite-sized piece of heaven: tender prime rib that melts in your mouth, combined with lively roasted peppers and crunchy greens. Oh, but we’re not done yet! The horseradish aioli adds a burst of excitement that will make your taste senses do a happy dance. Give them a try, and you’ll see why they’ve earned the top spot on our fall favorites list!
Ann Stolte-ButlerDirector of Catering
The Tuna Bomb
with Saku marinated Tuna, Fresh Green Onions, Pickled Pink Ginger, Toasted Sesame Seeds, Creamy Avocado, Spicy Mayo and Wasabi Mayo
Introducing the Tuna Bomb, one of our signature hors d’oeuvres. This exquisite creation features a Panko-Crusted Rice Cake adorned with creamy avocado, a tantalizing blend of spicy mayo with just the right kick, and wasabi mayo to awaken your taste buds. The star of the show is our Saku-marinated Tuna, exquisitely tender and bursting with flavor, all elegantly garnished with fresh green onions, pickled pink ginger and a sprinkle of toasted sesame seeds. The Tuna Bomb promises to be a flavor explosion that will leave you craving more, making it a must-try for those seeking an unforgettable hors d’oeuvres experience for all occasions.
Glenroy AndersonExecutive Chef and Owner
Birch Lacquered Duck
with Chickpea Panisse, Cherry Compote and Lavender Honey
Our Birch Lacquered duck is the ultimate comforting and delicious fall bite! Perfectly seared duck, crispy chickpea panisse, and a luscious cherry compote are carefully assembled and glazed with a lavender honey. This dish is the perfect combination of sweet and savoury making it a must-try item on our fall menu.
Kevin CastonguayExecutive Chef and Founder
Hawley Crescent Catering
Braised Creole Lamb Ragu
with Squeaky Cheese Curds and House-made Butternut Squash Fries
As the seasons change, we think of comforting foods to warm us up. This classic dish with a twist hits all the poutine lovers high notes. Our Braised Creole Lamb Ragu over top squeaky cheese curds and house made butternut squash fries will leave you craving more.
Toben Food by Design
Oyster Mushroom ‘Shawarma’ Sabich
with Earthy Mushrooms, Creamy Hummus, Beet Tabbouleh, Cucumbers, Pickled Red Onion, Herbs, Citrus and Creamy Tzatziki
When considering our fall offerings, we prioritize comfort and a touch of indulgence. Our food aims to be impactful, hitting all the notes from salty, sweet, spicy, and sour. Inspired by my many travels through the Middle East, this dish offers all of those elements. Using our soft and tender steam bun as the canvas in place of a classic ‘pita,’ earthy mushrooms are roasted with warm and fragrant spices and placed on a bed of creamy and luscious hummus. The beet tabbouleh is a play on a classic condiment, utilizing fantastic local beets that are lightly pickled alongside cucumbers, pickled red onion, herbs, and lots of citrus. Creamy tzatziki finishes the bite and complements the earthy spices from the mushrooms. This bite is vegetarian and is a perfect example of using seasonally inspired ingredients and taking them on a global journey. It is the perfect and elegantly approachable starter for a fall/winter wedding or corporate cocktail event looking to take a trip outside the European classics.
JP Fine Foods
Smoked Duck Breast On A Wonton Crostini
with Blueberry Compote and An Apple Fennel Salsa
We love this smoked duck breast hors d’oeuvres on a wonton crostini with blueberry compote and an apple fennel salsa. It screams winter and always goes over well with our guests. We slowly warm it up so the skin gets super crispy and adds another layer of texture.
with Buffalo Mozzarella, Marinara, Meatballs, Fresh Basil and Green Basil Oil
elle’s meatball flatbread is the perfect nostalgic bite for this upcoming fall/winter season. A bite-sized braised lamb and beef meatball is simmered in an Italian San Marzano tomato sauce. We then top a grilled flatbread with buffalo mozzarella, marinara, meatballs, fresh basil, and a vibrant green basil oil.
Lauren MozerFounder and Executive Chef
with Tender Beet Coin, Goat Cheese and Pumpernickel Gremolata
Introducing our Borscht Bonbon, a fall-inspired hors d’oeuvre that marries elegance with tradition. Nestled within this fall favourite is a tender beet coin, slow-braised in a rich, flavorful borscht soup—a nod to timeless Eastern European roots. The velvety texture and tang of the goat cheese with the delightful crunch of the candied pepita offers a juxtaposition of sweet and savory. A sprinkle of pumpernickel gremolata creates an innovative twist and the aromatic dill provides earthiness to balance out the dish as a modern fall favourite.
The Fare Food Co
with Diakon and Scallion
Easy to handle and delicious to eat, our favourite for fall hors d’oeuvres are these delectable Beef Tartare tarts.
Chefs Spencer Newlands and Tosh AgassizChefs
Yorkshire Pudding Inc.
Wagyu Brioche Toast
with Forest Mushroom Duxelles and caviar
With the return of cooler weather, our menus transition to more robust, earthy flavours and this hors d’oeuvre ticks all the boxes. Perfectly seared wagyu sits atop a crunchy, buttered brioche toast. Rich forest mushroom duxelles adds yet another layer of umami and takes advantage of the wide variety of Ontario mushrooms this time of year (think king oyster, maitake, and shiitake). The entire bite is topped with caviar whose buttery saltiness adds a lingering note – the perfect end to any morsel in our minds.
Sarah Locke and Christine OstiguyOwner and Executive Chef
Cerise Fine Catering
Photo Courtesy of Photagonist
Five Spice Crispy Pork Belly
with Five Spice and Maple Syrup
One of our client favorites is the Five Spice Crispy Pork Belly. Cooked low and slow, infused with five spice and maple syrup. Gives the texture of crispy on the outside and soft on the inside while balancing sweet and savoury flavour. It’s a complex sensation in a bite!
Israel MoretoExecutive Chef
en Ville Event Design and Catering
Buttermilk Marinated Fried Chicken Sliders
with Creamy Coleslaw, Fresh Dill Pickles and in-house Chicken Sauce
Delicious, juicy buttermilk marinated fried chicken sliders with creamy coleslaw, fresh dill pickles and our delicious in-house chicken sauce on a soft potato roll. One bite and your guests will fall in love
Rene KramerExecutive Chef
TASTE Culinary Inc
Sriracha Mac and Cheese Balls
This reinvented and elevated comfort food classic holds a special place in our hearts. Its creamy, cheesy goodness is a nostalgic reminder of cozy family fall dinners and childhood favorites.