Leading event space 2nd Floor unveils in-house catering

November 3, 2015
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Toronto’s celebrated private event space 2nd Floor Events (461 King St. W.) recently announced the launch of its new in-house catering service, led by head chef Jeff Dueck.

2nd Floor Events prides itself on producing elevated events, with their team’s attention to small details: whether it’s deciding just how much to dim the lights or determining which playlist is perfect for cocktail hour and which playlist is perfect for that moment after the champagne toast.

Offering a dynamic and modern menu, the stylish downtown venue will now be able to offer its guests a fully turnkey event-planning experience. With more than 30 years of experience at some of Toronto’s top venues, Dueck has worked as executive chef at Oliver & Bonacini’s Canoe, the legendary French restaurant and venue Bistro 990, and the AGO’s FRANK Restaurant.

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“In the kitchen at 2nd Floor, our culinary team of qualified chefs have taken great strides to source and explore Ontario’s Green Belt bringing our guests a noteworthy and community driven dining experience,” he says. “We have worked with farmers, artisans and purveyors to create a menu that reflects the best of what this rich agricultural region has to offer.

“With that in mind, the local fruits, vegetables, cheeses and meats we use are organic when possible, and always of an exceptional quality and freshness. As an Ocean Wise partner, we believe in the importance of our environmental impact, and we strictly offer sustainable fish and seafood.”

Dueck also adds that they welcome menu customization in the kitchen. If an event host wants to celebrate with their favourite dish from childhood, or serve a traditional meal from their home country, Dueck’s team is happy to work with them to customize the menu.

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Throughout his career, Dueck has also executed the catering programs for gala events at Luminato, The Toronto Jazz Festival and the Toronto International Film Festival. Providing a fresh take on a catering menu, the majority of his in-house menu items can be served multiple ways, in order to suit any event style or format. Items can be served as either a passed canapé, a starter course, a plated meal or as part of a food station.

The in-house catering offers clients many affordable and custom options. With a menu divided into items from the Sea, the Farm, and the Garden, highlights include the Smoked Scallop on herbed cornbread with tomato confit and pickled shallots, the Buttermilk Fried Chicken on corn and zucchini waffle with ranch dill mayo, the pistachio and mint crusted Ontario Lamb Rack with Chermoula rub, and the Deep Fried Mac and Cheese with tomato fondue and basil oil.

The menus feature a definition for the 2nd Floor coined term “City Food”: the type of cuisine that Chef Dueck’s cooking style would be filed under.

Photos courtesy of 2nd Floor Events.


 

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