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Stuart + Saladino Catering and Gift Baskets

Feeding a famished horde of demanding rock stars doesn't intimidate owner Barbara Stuart-Peterson and Chef Randall Harrison (she'll brainstorm fashion-forward ideas, he'll execute them). Sony's Junos gala menu this year was music to the mouth: grilled rare tuna was served with marinated cucumber ribbons; fennel, prosciutto and porcini mushrooms spilled off goat cheese wafers; oka cheese toasts were ripe with blackberries, raspberries and scallions. Bourbon-grilled shrimp intoxicated on sweet potato toasts. Lobster and leek fricassee burst from roasted corn muffins. The pants may have been leather but the meat wasn't: tender Mongolian beef sandwiches were tuned up with sesame scallions and black bean aioli. Cassava root cups overflowed with fennel, mango and fresh basil salsa. On-site, S+S used fragrant Taiwanese plum black tea, oolong tea and jiinshan to smoke salmon, scallops and prawns, and served them up with a sweet-and-spicy onion-melon relish.

Where: 411 Richmond St. (at Parliament St.)
Unit 4, 416-955-1360
How Much: from $50 per person for dinner
Wait Staff: $28 each per hour; four-hour minimum
Chef's service charge: $32 per hour; four-hour minimum
Lead Time: 72 hours minimum
 

 

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