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Case Studies

A Clingen Wedding

Event Type: Wedding Catering

Number of Guests: 25

Location: Private Residence in Caledon

When COVID-19 hit in March of this past year, our wedding clients were faced with some really hard decisions. With this client, postponing was not their ideal option, so we supported them in planning a more intimate, backyard event at their property in Caledon. They invited close family only and seated 25 guests at tables around their pool.

The menu featured passed hors d’oeuvres during cocktail hour: our braised beef slider, chicken teriyaki lettuce bites, traditional arancini, and ahi tuna tartare.

For the sit down portion the menu featured: a choice of beet or organic greens salad, a pasta course that featured the choice of truffle mushroom risotto or handmade gnocchi with San Marzano sauce. For the main course, we served sous vide strip steak on a bed of sweet potato puree with sautéed wild mushrooms, grilled asparagus and red wine jus. We also served a seared Branzino (seabass) fish dish on a bed of parsnip puree with creamed leeks, roasted tomatoes, and a chimichurri sauce. The vegetarian option was a slow-roasted sweet potato steak!

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freshly baked breads compound butter scaled
handmade gnocchi with tomato sauce fresh ricotta basil scaled
organic green and spring vegetable salad  scaled
roasted beet and labneh salad scaled
seared branzino leeks asparagus roasted tomatoes parsnip puree scaled
seared branzino parsnip puree roasted tomatoes aspragus scaled
sweet potato steak parsnip puree mushrooms asparagus scaled
teriyaki chicken lettuce cups scaled
wild mushroom truffle risotto scaled
braised beef slider and teriyaki chicken lettuce cups scaled
strip steak with sweet potato puree mushrooms asparagus scaled
sweet potato steak veggie option scaled

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