Weddings at MacKechnie House
Of all days, your Wedding Day should be a perfect one. By providing a delicious meal in an atmosphere that is beautifully suited to the occasion, we will help you to make that dream a reality.
Cathryn meets with you initially to discuss your tastes, your requirements, and the ambiance you are seeking. She is personally involved with every step and always available to answer questions. This is one area where you can turn over all your worries.
Meals may be traditional, ethnic, fusion, regional, or any combination of your favourite things. You may choose the style that best suits your day - a Cocktail Reception, a Buffet, or a sit-down Dinner.
Upon request, Cathryn is happy to include Vegetarian and Vegan options, to offer selections that allow for food intolerances, and to accommodate any other dietary requirements or restrictions.
Service can be formal or casual. The goal is to make your wedding meal delicious, original and stress-free.
Because of new Bylaw restrictions, tent receptions are no longer allowed, so the maximum number of guests is 50 for an indoor reception. Seated dinners can accommodate up to 20 guests. Service can be either Buffet of passed hors d'oeuvre. The Hosts may provide any provisions for a Bar.
You may choose to avoid the expense of a Wedding Planner as we attend to all details associated with the meal such as Staffing and Rentals of Dishes and Glassware.
We can also provide you with the following: a list of Officiants; a shop that specializes in gorgeous one-of-a kind Wedding Gowns; Aestheticians and Hair Salons; Photographers; Florists; Musicians; D.J.'s; Sound and Audio Visual Experts.
Nowhere else can your wedding menu be so perfectly suited to your desires, expectations, and personality. Your wedding menu will also be unique.
Weddings can take place in the elegant salon or in the lovely gardens, incorporating the warmth, charm and spontaneity of a home wedding. Your wedding menu will also be unique - carefully crafted to reflect your personal tastes and desires.
REHEARSAL NIGHTS AND GIFT OPENINGS
Arrangements can be made for your Rehearsal Party whether or not you are being married at Mackechnie House.
You may also want to prolong the excitement your wedding by sharing the fun of opening your gifts the next day.
The Bride and her Attendants spend the night before together - reminisce, laugh and anticipate. Refreshments can be provided.
Depending on the time of year you are being married, you might need an indoor location to ensure lovely wedding pictures. You may rent Mackechnie House for just a few hours and if you wish, we can provide light refreshment.
Cathryn caters off-site weddings held at your location, as well as Victoria Hall and other Cobourg venues. She also happily travels to out of town locations.
The charge to use Mackechnie House is $1150.00 and includes the use of all five bedrooms from 4:00 P.M. until 11:OO A.M. the next day. Included in the rental is a full breakfast for all overnight guests. Please let us know if you would like to include more people.
You may provide your own Bar as long as a Special Occasion Permit is obtained. There is no Corkage Fee or Up-charge.We will arrange for professional Bartenders.
A Non-refundable Deposit is due upon booking.
Depending on the size of your party, Servers, tents, and rental items (dishes, etc.) may be required. All costs are approved by you before arrangements are made so there are no surprises on your final bill.
The H.S.T. Tax is applicable. A Gratuity is discretionary.
We are also appy to provide Catering Services at other locations.
The following are some examples of Wedding Dinners that we have had the pleasure of serving.
A DINNER OF MANY BITES - FINGER FOODS, TAPAS AND STATIONS
According to Sebastion Centner (Entertaining Columnist, Globe and Mail)," --- things are getting scaled down. We're seeing a trend away from sit-down dinners and toward more casual parties with food stations and mini -meals"
This is our favourite style for many reasons - it allows for a colourful and varied palette of delicious morsels - something for everyone. It is the most economical, and creates an atmosphere that is immediately relaxed, fun and informal.
Just some of many choices - - -
ARTICHOKE TAPENADE IN ENDIVE SPEARS
GRILLED LAMB CHOPS WITH GARLIC, CHILIES AND ANCHOVIES
ROAST BEEF IN YORKSHIRE PUDDING WITH BEARNAISE SAUCE
CARAMELIZED ONION TARTS
TARRAGON CHICKEN SALAD SANDWICHES WITH SMOKED HICKORY NUTS
PROSCIUTTO-WRAPPED BABY POTATOES STUFFED WITH HALOUMI CHEESE
ARANCINI (FRIED RISOTTO BALLS STUFFED WITH CHEESE)
SMOKED SALMON ON POTATO CHIPS WITH CHIPOTLE-LIME CREAM CHEESE
GRILLED PORK BURGERS WITH MOJO SAUCE
MINIATURE CHICKEN POT PIES
BACON AND ROMAINE SKEWERS WITH BLUE CHEESE DIP
HUMMUS CUPS WITH TOMATO AND CUCUMBER
CROSTINI WITH BURRATO CHEESE, PINK PEPPERBERRIES AND ARUGULA
HONEY-GLAZED HAM ON SWEET POTATO BISCUITS WITH BLACKBERRY-BALSAMIC DRIZZLE
FIG AND CHEDDAR STRUDEL
SUSHI RICE PILLOWS WITH MANGO
A FEW STATION IDEAS
BRAISED SHORT RIBS
ULTRA MASHED POTATOES
SOUR CREAM AND CHIVE MUFFINS
DEVILED CHICKEN WITH IRMA'S FAMOUS CUCUMBER RELISH
ONTARIO PEACHES WITH BALSAMIC GLAZE
SWEET POTATO BISCUITS WITH HOT PEPPER JELLY
MAQUE CHOUX (FRESH CORN, SWEET PEPPERS, TOMATO, BACON AND GREEN ONIONS - A CAJUN VERSION OF SUCCOTASH)
TOSSED GREEN SALAD
JALAPENO FLATBREADS WITH GRAPEFRUIT GUACAMOLE
SAUSAGE, SHRIMP AND CHICKEN PAELLA
PATATAS AL ALIOLI (ROOM TEMPERATURE POTATOES IN A GARLICKY MAYONNAISE)
FENNEL AND ORANGE SALAD
INSALATA CAPRESE - TOMATOES, BOCCANCINI CHEESE AND BASIL
CHEESE TORTELLINI SALAD
PORK OR CHICKEN SOUVLAKI WITH TZATZIKI
GREEK VILLAGE SALAD
ROTI AND NAAN
CURRIED CUALIFLOWER WITH POTATOES AND PEAS
COCONUT CASHEW RICE
ASSORTED FLATBREADS AND ROTI
JAPANESE CURRIED CHICKEN
BRAISED PEPPERCORN STEAK WITH SWISS CHARD DUMPLINGS
ONIGIRI RICE BALLS
BABY GREENS IN FRICO CUPS WITH A BALSAMIC VINAIGRETTE
AVOCADO AND BOSTON LETTUCE SALAD WITH LEMON AIOLI
DANISH RICE PUDDING WITH RASPBERRY SAUCE
MIDNIGHT IN THE GARDEN OF GOOD AND EVIL WHITE CHOCOLATE CHEESECAKE
ANOTHER BUFFET MENU
ON EACH GUEST TABLE
A ROUND OF BRIE
FIG AND APPLE-STUFFED PORK LOIN
SHRIMP IN APRICOT SAUCE
STROZZAPRETI PASTA WITH SPINACH AND PRESERVED LEMONS
FRIED HALOUMI CHEESE ON GREENS WITH LIME AND CAPER VINAIGRETTE
ARUGULA AND SPICY WALNUTS WITH A HONEY-MUSTARD DRESSING
RASPBERRY-TOPPED CHOCOLATE TART
ASSORTED MINI BURGERS AND SLIDERS SUCH AS...
- MOJO PORK WITH ORANGE AIOLI
- TANDOORI CHICKEN
- ASIAN SHORTRIBS
SERVED WITH CONDIMENTS SUCH AS CHOPPED ONIONS AND TOMATOES, HAVARTI AND CHEDDAR CHEESES, TONKATSO SAUCE, MANGO CHUTNEY AND YOGURT CORIANDER SAUCE
BACON-STUFFED CHERRY TOMATOES
POTATO CHIPS WITH NOT-LIPTON’S-ONION-SOUP- DIP
SOME OF MY FAVOURITES
GRAPEFRUIT AND AVOCADO WITH POPPY SEED DRESSING
FONDUE PARMESAN DU TERROIR
(A MELTING SQUARE OF THREE CHEESES WITH RASPBERY ON MICRO GREENS)
BACON AND ROMAINE SKEWERS WITR BLUE CHEESE DIP
BEEF REMOULADE (RARE TENDERLOIN ON BAGUETTE TOPPED WITH TANGY MAYONNAISE)
CHICKEN FRICASSEE WITH LEMON AND DILL SOUR CREAM GRAVY
JAPANESE CURRIED CHICKEN
LEEK AND STILTON SOUP
CAESAR (THE CLAMATO AND VODKA VERSION) SOUP
ORANGE OLIVE OIL CAKE WITH SEVILLE ORANGE ICE CREAM
APPLE PIE SUNDAES