Read on to delve into the top food trends setting the Toronto catering scene ablaze, offering a taste of what’s hot in this flavourful cityscape. Whether you’re a foodie, an event planner, or simply curious about the culinary horizon, it’s time to whet your appetite with Toronto caterers’ top summer food trends for 2023.
Table of Content
Summer Reds (DF/GF)
With beets, strawberries, watermelon radish, and creamy lemon poppy seed dressing.
With albacore tuna, seared with chermoula, beets, haricots verts, corn, and heirloom tomatoes.
Goat Cheese Crème Brûlée
With caramelized sugar crust, grilled peaches, crispy prosciutto, and micro basil. Paired with sourdough or baguette.
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Eggplant & Local Ontario Vegetable Caponata (DF)
With crushed tomato, caper leaves, and small herbs.
The Tequila Watermelon Pick (GF/DF)
With tequila-infused watermelon, mint, agave, and smoked salt.
Mini Comfort Foods
With homemade jalapeno cornbread topped with tender slow braised short rib.
Compressed Grilled Pineapple and Coconut Sorbet
With passion fruit pearls and strawberry coulis.
Grilled Beef Striploin
With broken down gazpacho, chimichurri, and goat cheese emulsion.
The New Grazing Table
With crispy caprese skewers, compressed cucumber with seared tuna, Nashville chicken sliders, and apple and lobster rolls.
“Fish and Chips” Deep Fried Pomme Soufflé (DG/GF)
With fresh sea bream crudo garnished with wasabi emulsion, nori dust, and lime caviar.
In-House Smoked Salmon Fritters (DF)
With citrus slaw, romesco Sauce, and miso halibut consommé.
Blackened Salmon Buddha Bowl
Sashimi Cucumber Salad
With diced Ahi tuna, wasabi cream, togarashi, and sesame mango salad.
Trend of Vibrant Colours and Tastes
Refreshing Canapé With Bold Flavours
With beetroot hummus, candied lemon, cucumber, and fried quinoa.
With different types of salads in the station, from greens-based salads to platter salads and starch salads like our quinoa tabbouleh.
Mini Gruyere and Champagne Mushroom Melts