About Silver Feast Catering

What we do

Silver Feast Catering cooks and serves food for three kinds of clients. Offices and companies order breakfasts, boxed lunches, meeting catering, recurring lunch programs and client receptions. Couples book us for cocktail receptions, small weddings and backyard or tented celebrations. Hosts of private events call us for cocktail parties, milestone birthdays and anniversaries, and receptions after a funeral or memorial.

Everything is prepared in our own commercial kitchen and delivered or served across Toronto and the GTA. We offer drop-off delivery, fully staffed service, and event staff on their own when you have food covered but need people to run it.

How we cook

Our menus draw on the cooking Toronto actually eats: Mediterranean, Levantine and wider Middle Eastern, South Asian, and modern Canadian food that follows Ontario's seasons. These kitchens share a habit we like for catering: dishes built to be shared, to hold their flavour at the table, and to feed a mixed group without everyone needing a separate plate.

We write menus around how food will be served as much as how it tastes when it leaves the stove. A dish for a boxed lunch has to be good at room temperature after a drive downtown. A canapé has to survive two hours on a tray and be eaten in one bite while holding a drink. A plated main has to come out of a temporary kitchen in a loft at the same quality for every guest.

What we believe about catering

• Prices should be visible. We publish starting prices per person and list fees for delivery, staff and service charge, so you can budget before you call.
• Dietary needs are part of the menu. Halal, vegan, gluten-free and allergy meals are planned, labelled and served with the same care as everything else. See our dietary catering approach.
• Claims should be checkable. We do not call a dish certified halal or kosher without naming the certifier, and we will tell you where our kitchen is and which public health unit inspects it. Our practices are on the kitchen and food safety page.
• Logistics decide most events. Freight elevators, loading docks, condo rules, power in a tent and parking at a venue matter as much as the menu, so we ask about them early.

Who you'll work with

You will not be passed between departments. Depending on the event, you deal with up to three people:

Event planner

Your main contact from the first inquiry to the final invoice. The planner builds your proposal, keeps track of headcount and dietary counts, coordinates with your venue and rental companies, and writes the timeline everyone works from.

Chef

Responsible for the menu and everything that comes out of the kitchen. The chef leads tastings, adapts dishes for dietary requirements, and decides how each dish is prepared, transported and finished on site.

Service captain

Runs the event on the day at full-service events. The captain briefs the servers, manages timing with your venue coordinator or MC, makes sure dietary meals reach the right guests, and is the person to find if anything needs to change during the event.

For drop-off orders, your planner handles the order and our delivery team sets up the food, explains the labels and leaves a note with timing for clearing.

Where we work

We cater across Toronto, from office towers in the Financial District to homes in midtown, and throughout the GTA, including Mississauga, Brampton, Vaughan, Markham, Richmond Hill and Oakville. Each area comes with its own logistics, and our service areas pages explain delivery and event planning in each one.