The Food Dudes, Toronto, Caterer

The Food Dudes Description

The Food Dudes says...

The Food Dudes represent a new generation of young and luminous culinary minds. They may be youthful, but star chefs Adrian Niman and Dan Frenette both have 10 years of experience under their belts. Prior to launching The Food Dudes Corp, Adrian Niman worked with Torontonian Mark McEwan at North 44 before traveling to Mallorca, Spain to train with Michelin-starred chef Mark Fosh at the luxurious Reeds Hotel. Dan Frenette gained most of his experience working as the on-tour sous chef for the Rolling Stones as well as assuming the role of head chef at the Pemberton Music Festival. Brent McClenahan handles the logistics and operations of service for The Food Dudes. His experience at high-profile establishments has given him an attentive edge and an eye for detail.

An event catered by The Food Dudes is like no other. Since 2003, they have fore-fronted an industry movement of young and ambitious professionals that pride themselves on delivering superior food and service. While sourcing only the highest quality ingredients, The Food Dudes use of bold flavours and unique combinations of textures will leave your palate craving more. The menus they provide are a canvas to work with as they encourage creativity and enjoy working together with their clients to develop personal menus based on unique tastes, interest and budget. The Food Dudes are a stylish and innovative catering company in a generation that welcomes a blend of domestic, international and molecular cuisine.

Let The Food Dudes come to you for your next event! Whether you are in London, the GTA or even Ottawa, The Food Dudes will accommodate all of your event requests.

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The Food Dudes Menus

Sit Down Dinner Appetizers Faves Cocktails Corporate Lunch

Sit Down Dinner

Lefty and Blondie 30th Anniversary Dinner 1st course Roasted summer corn soup, crisp pancetta, tomato concase, jalapeno oil 2nd course Ahi Tuna Nicoise salad, poached quail eggs, green and yellow bean slaw, mustard citrus dressing 3rd course Wild halibut "en papillotte" citrus beurre blanc, nutmeg scented spinach, crisp leeks 4th course Braised Short Ribs with a truffle cauliflower puree, caramelized onion and sour plum red wine reduction 5th course Summer Peach Cobbler with liquid nitrogen lavender vanilla ice cream INTIMATE SIT DOWN DINNER FOOT’S BAY MUSKOKA Aperitifs Wasabi pea crusted yellowtail, summer corn puree, crisp panko, arugula sprouts The Food Dudes Summer flatbread, sweet basil puree, grilled peach, prosciutto de parma, smoked mozzarella BBQ Oysters with a parmesan and citrus crust Rack of Lamb lollypops with a mint and pecan brittle Cherryvale Organic Baby Beets, fifth gate citrus goat cheese, yellow melon vinaigrette, chili toasted pine nuts Sit Down Dinner Theme - "Restaurant Style" Approach - Guest pick one appetizer, one main, dessert is the same for everyone 1st course Ahi Tuna Nicoise salad with poached quail eggs, green and yellow bean slaw, nicoise olive tapenade, mustard citrus dressing, arugula sprouts or Cherryvale Organic Heirloom Tomato salad, cumin chickpea puree, buffalo mozzarella, caramelized garlic and aged balsamic 2nd course Veal Tenderloin (8 oz) crusted with red peppercorns and fresh herbs, smoked corn risotto, shaved asparagus, summer plum and red wine reduction or Panko Crusted Wild Halibut, smoked corn risotto, shaved asparagus, green pea and citrus jus 3rd course White chocolate and Raspberry Crème brûlée paired with a spiced hot chocolate shooter

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Appetizers

Spoon rainbow trout ceviche with wasabi popcorn and a pickled ginger slaw grilled dry scallop with heirloom beet and celery heart slaw with a crème fraiche grilled lobster salad with grilled corn, avocado, and a sweet tamari glaze seared lamb loin with pecan, mint and celeriac slaw poppy seed crusted venison with pickled sweet potato and a savoury blueberry compote caramelized peach carpaccio with candied pecans and pickled beet salsa sweet potato and ricotta terrine with a sage puree and crisp leaks Soup Shooter chilled sweet pea and honey dew soup with a mint oil and yogurt avocado and cucumber puree with poached spot prawns and tobiko golden beet gazpacho with a blackberry oil and cilantro puree cauliflower puree with truffle oil and blue cheese foam Baby Slider pulled brisket with ancho-chili maple bbq sauce and a pickled ginger and carrot slaw lobster and pancetta club with double cream brie and chili aioli pan seared duck with goat cheese and a blueberry and beet salsa grilled lamb loin with feta and a mint chimichurri pulled "osso bucco" with poached cherry tomatoes and a balsamic fig reduction Sushi grilled yellowtail with caramelized mango and cucumber slaw sesame crusted venison loin with enoki mushroom tempura and a sweet sesame glaze black cod with shitake and soybeans and a yuzu ginger glaze seared dry scallop with pickled beet and daikon salad yellowtail dragon roll with spot prawn tempura, cucumber, and topped with mango wild mushroom and goat cheese sushi with truffle balsamic glaze and spinach tempura Grilled Cheese swiss cheese with crisp pancetta and sautéed cremini mushrooms cheddar cheese with red wine poached onions and snow crab brie cheese with lobster and mango goat cheese with pulled lamb and mint puree manchego cheese with chipotle and papaya salad gouda cheese with smoked yellow tomato Flatbread green and white asparagus with a warm soy and truffle vinaigrette and goat cheese poached free range chicken with morel and cremini mushrooms, balsamic glaze and smoked mozzarella grilled peach and prosciutto de parma with buffalo ricotta Aperitif scallop carpaccio with jalapeno and cilantro carpaccio of ahi tuna with edamame and celery vinaigrette seared foie gras with vanilla brioche and port poached peaches brie de meaux with candied heirloom tomatoes and arugula sprouts foie gras terrine with sundried tomato relish and sweet pea puree sake and maple marinated black cod with citrus and soy glaze and a red radish and celery heart slaw goat cheese and curried butternut squash ravioli braised short ribs with a vanilla bourbon bbq glaze grilled asparagus spear wrapped with portobello mushroom, garnished with truffle goat cheese mousse wild mushroom ragu on a truffled crostini with smoked gouda and charred cherry tomato

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Faves

Flatbreads Smoked mozzarella and roasted chicken flatbread with salsa verde, red wine poached caramelized onions and charred cherry tomatoes Lamb carpaccio with mint chimichurri sauce, roasted red peppers, paprika infused goat cheese and fig and balsamic emulsion Mediterranean flatbread with ratatouille, feta mousse and basil and arugala pesto Crostinis Parisian crostini with toasted brioche, panseared Quebec foie gras and caramelized asian pear salsa “The Tuna Salad” crositini with seared Ahi tuna, green apple and wakame slaw and garnished with a chili aioli Veal crostini with caramelized onions and roasted red pepper relish and double creamed brie Grilled Cheese Five year old aged cheddar with a green tomato ketchup Brie and soft shell crab with a tomato and corn remoulade Gruyere and sherry braised Vidalia onions Sliders “The Canadian” with prime beef, crisp side bacon, five year old aged cheddar, arugula sprouts and a Dijon aioli “The Atlantic” grilled lobster, manchego cheese, grilled corn and watercress with a mango and chipotle aioli “The Local” ground Ontario lamb, firm goat cheese, charred tomato and green mint ketchup “The Royale” Kobe beef, pans seared Quebec foie gras with a beet and blueberry compote and truffled oca “The Eco” Charred portabello mushrooms, creamy goat cheese mousse, red pepper and mango slaw, and a chili aioli *on a variety of flavour infused mini buns Quesadillas Mango and Brie quesadilla with a cumin cream Lobster and Manchego quesadilla with cilantro, truffle cream and chive oil Poached pear and blue cheese quesadilla with bull’s blood sprouts (beet) and a pear and beet salsa Sesame beef and aged swiss quesadilla with caramelized onions, shredded carrot, baby White Spoon Beef carpaccio garnished with truffled pecorino, baby arugula, and truffled black salt Sweet chili tuna tartar with wasabi, avocado and green apple slaw House smoked duck breast with toasted sesame and mango salsa, fresh watercress, and chili oil Homemade butternut squash and goat cheese ravioli with a brown sage butter, candied walnuts and arugula sprouts Smoked Arctic char with a canal of whipped cream cheese and a caramelized onion and caper remoulade Soft shell crab, roasted red pepper mousse, charred corn and cilantro Soup Shooters Sherry and vidalia onion soup with a gruyere and truffle oil crostini Smoked tomato soup with basil oil and mozzarella foam Cream-less wild mushroom soup with chive oil Cauliflower and cumin soup with an asiago foam Roasted potato and leek soup with a chive sour cream and white truffle oil Butternut squash and curry soup with orange essence *all of our soup shooters are presented in science test tubes with a dry ice volcano Shrimp Grilled jumbo prawns in an ice bowl with a charred tomato and fresh horseradish cocktail sauce Fire roasted shrimp with a chili and soy glaze and avocado puree Sushi Tuna sashimi, sour apple slaw, chipotle aioli Salmon sashimi, coconut scented rice, mango salsa Hamachi sashimi, jalapeno scented rice, sweet chili aioli Beef carpaccio with enoki mushrooms and shaved asparagus with a teriyaki glaze "Sushi Cones" (salmon or tuna) coconut scented rice, cucumber slaw, chipotle aioli Aperitifs Blueberry Cured Salmon with a mango and daikon salsa and a citrus crème fresh Jerk chicken spring roll with a scotch bonnet honey Rack of Lamb Lollypop with a mint and pecan brittle Korean marinated spring rolls with asparagus, mango, mushrooms wrapped in rice paper and rolled in toasted black sesame seeds with a sweet chili and chipotle dipping sauce Pan seared duck breast with a sweet potato and wild blueberry pancake and espresso jus Roasted beet and green apple skewer with a shaved stilton and a balsamic and raspberry emulsion Soft shell crab cakes with an avocado, candied tomato and grilled corn remoulade Rodney’s selected oysters with port and vidalia onion mignonette Scallop ceviche with blood orange and golden beet relish Sesame crusted tuna with a mango and pear salsa and a wasabi aioli Shitake fries with a truffle cream Seared beef tenderloin, sautéed oyster mushrooms, crumbled goat cheese and arugula sprouts Asparagus tempura with a charred tomato and chipotle aioli Green room tear drop tomato, buffalo mozzarella, chick pea puree with a balsamic glaze on a metal skewer

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Cocktails

Martinis (3oz ) Vodka Bond Vodka, dry vermouth & olives Gin Bond Gin, dry vermouth & lemon twist Lemon Drop Martini Citrus vodka, triple sec, fresh lemon juice & sugared rim Sour Apple Martini Green apple vodka, apple sourz liqueur, lime mix Cosmopolitan Citrus vodka, triple sec, fresh lime juice, cranberry juice French Martini Vodka, Chambord, pineapple juice Lychee Martini Vodka, lychee liqueur , sake, lychee juice & lychee garnish Pomtini Vodka, pomegranate liqueur, pomegranate juice Flirtini Raspberry vodka, triple sec, fresh lime juice, pineapple & cranberry juice Peppermintini Vanilla vodka, crème de cacao, crème de menthe Ruby Red Martini Ruby Red Vodka, Ruby Red grapefruit juice Candy Apple Martini Green apple vodka, apple sourz, butter ripple schnapps, cranberry & fresh lime juice Berry Good Martini Raspberry vodka, sourpuss raspberry liqueur, chambord, cranberry juice Sextini Malibu coconut rum, peach schnapps, pineapple juice, ginger ale Premium Martinis (3oz ) The Food Dudes Classic Vodka Penka vodka, dry vermouth & olives The Food Dudes Classic Gin Tangueray no.10 gin, dry vermouth & olives The Food Dudes Cosmopolitan Grey goose citrus vodka, grand marnier cuvee du cent cinquantenaire, fresh lime juice, white and red cranberry juice Kir Royale Martini Belvedere vodka, drizzled cassis, floating sparkling wine The Food Dudes Cocktails Old School D’eaubonne brandy, triple sec & dash of bitters Manhattan Rye, red vermouth & dash of bitters Tropical Touch Malibu coconut rum, banana liqueur, peach schnapps & pineapple juice Sky Blue Hpnotiq, blue curacao, white cranberry juice Melon Madness Vodka, melon liqueur, white cranberry juice Hanna Banana Vodka, banana liqueur, cranberry and orange juice Magnificent Mudslide Vodka, baileys, kahlua, shaken with milk Negroni Gin, Campari & red vermouth Pomegranate Punch Rum, pomegranate liqueur, banana liqueur, pomegranate, pineapple & orange juices Sangrias The Food Dudes White Sangria Sparkling wine, brandy, grand marnier, peach schnapps, liquor 43, white grape juice, white cranberry juice, peach and pineapple juice The Food Dudes Red Sangria Merlot, cherry brandy, chambord, triple sec, orange juice, raspberry juice, pomegranate juice, ginger ale Sparkling Cocktails The Food Dudes Royale Sparkling wine, cassis Bellini Sparkling wine, peach schnapps & orange juice Pompagne Sparkling wine, pomegranate liqueur & juice Margaritas Rasp-Garita Tequila, triple sec, chambord, lime mix & salted rim Classic Margarita Tequila, triple sec, lime mix & salted rim The Food Dudes Margarita Patron Gold, grand marnier cuvee du cent cinquantenaire, limoncello, fresh lime juice, fresh lemon juice, simple syrup, grenadine & salted rim Mexicano Margarita Mezcal, cointreau, lime mix & salted rim Summer Blender Drinks Raspberry Blast Raspberry vodka, chambord, sourz raspberry, white cranberry juice Citrus Cyclone Mandarin vodka, citrus vodka, red alize, cranberry juice Cabana creamsicle Vanilla vodka, baileys, crème de banane, orange juice Mellow Melon Vodka, melon liqueur, watermelon syrup Daiquiri Choice of flavors: peach, strawberry, mango, banana, pina colada & raspberry White rum, fresh lime mix & flavoring

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Corporate Lunch

Soups $3/guest Borsht soup with roasted beets, caramelized onions and a dill crème fraiche Cauliflower and stilton soup with a chive oil Tomato and lemongrass soup with a cilantro oil *served chilled or hot Creamless corn bisque, crisp pancetta and jalapeno oil Spring pea soup with mint oil *served chilled or hot Salads $5/guest Freshly sliced tomatoes, balsamic poached spring onions, basil goat cheese mousse Village Salad with carrots, cucumbers, peppers, roma tomatoes, fresh oregano, feta cheese, balsamic glaze Hearts of Romaine Caesar Salad with grilled parmesan bread croutons Baby Spinach Salad, Asian pears, cherry tomatoes, honey roasted walnuts, miso ginger vinaigrette Field green salad, shaved cucumber, mango, celery hearts, blackberry vinaigrette Three bean salad tossed in a charred tomato and cilantro salsa Sandwiches and Wraps $10/guest *Please pick two sandwiches or wraps *All of our sandwiches are served on your choice of fresh baguette, foccacia, sour dough, brioche buns or whole wheat wraps Roasted Chicken, charred bacon, jalapeno havarti, avocado puree, lettuce and tomato Shaved Roast beef, caramelized onions, wild mushrooms, arugula, blue cheese aioli Mortadella, peppered salami, creamy goat cheese, roasted red pepper pesto, arugula Vegetable frittata with Swiss cheese and Spanis olive oil Grilled vegetables, cumin and chickpea spread,arugula House Smoked Salmon, chive crème fresh, pickled red onion and cucumber slaw 24 hour smoked BBQ Brisket Sandwich, caramelized onions, homemade BBQ sauce Prosciutto De Parma Sandwich, smoked mozzarella, basil mint pesto, tomato, arugula Grilled portobello mushrooms, roasted red pepper pesto, shaved zucchini, thinly sliced sweet potato and a basil goat cheese mousse Lunch Entrees $14/guest Chipotle glazed BBQ chicken breast with a mango and kiwi salsa Chicken breast stuffed with wild mushroom ragu and basil goat cheese mousse, tomato herb water The Food Dudes butter chicken, Indian inspired vegetables and fresh herbs Argentinean flank steak with a chimmichurri sauce Caramelized garlic and rosemary crusted top sirloin with roasted red pepper demi glaze Toasted sesame and cumin crusted pork tenderloin with a pineapple and scotch bonnet salsa Individual turkey meatloaf with a charred tomato remoulade Corn dusted tilapia with a charred pepper relish Cedar Plank Salmon, fresh herbs, citrus, roasted beet puree Sides $4/guest Double blanched frites with chili aioli Rosti sweet potatoes with dill crème fresh Roasted potato and charred leek salad with grainy mustard aioli Farfalle pasta tossed in fresh pesto with spring green peas Orzo pasta tossed in a charred tomato sauce, caramelized onions, soy beans, soft goat cheese Grilled vegetable bundles with reduced fig balsamic Grilled polenta with roasted red pepper pesto Bok choy sautéed in toasted sesame oil and caramelized garlic Jasmine rice with fresh corn and spring green peas Desserts $4/guest *Please pick two desserts Assortment of Gourmet Cookies Exotic Fruit Salad with crème fresh Crème Brule (“Flavour of the month") Cupcake ("Flavour of the month") Carrot Cake with a cinnamon icing Blueberry and Citrus Cheese Cake Chocolate Fudge and marshmallow brownie Drinks Coffee $2/guest Assorted Pop $2/guest Juice $3/guest Fruit Smoothie (“Flavour of the month”) $4/guest **Plates, napkins, and cutlery can be added for an additional $1/guest ***These prices are for parties of 12 or more, prices will vary according to number of guests   The Food Dudes enjoy working together with you to personalize each and every menu that best suits your unique tastes, interests and budget. Visit www.thefooddudes.com/Menus to view more menu options or contact them directly for custom menus.

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