Catering by Cathryn
(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.
.
COME BY CHANCE
ENJOY A PRIVATE DINNER PARTY FULL OF SURPRISES WITH UP TO EIGHT GUESTS.
YOU WILL HAVE A CHOICE OF THREE ENTREÉS.
TAKE YOUR CHANCES WITH THE STARTER, SALAD, SIDE DISHES AND DESSERT.
$75.00 per person, plus tax.
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
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
A FALL OR WINTER BUFFET
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
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
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
HORS D'OEUVRE
Contact Cathryn directly at (905) 372.6242 for details and more information or e-mail her at This email address is being protected from spambots. You need JavaScript enabled to view it.