New Wedding Catering Recipes

wedding cateringOur wedding catering is always changing. We add new recipe menus and adjust old ones to meet modern standards. We listen to what our clients want and prepare a food menu to satisfy their needs.

Our in house catering team is always looking for new dishes to create.

We try to prepare food menus with fresh local ingredients.

Recently, our chefs were inspired by island comfort foods and found this one from Tarpon Creek Bar and Grill in the Florida Keys.

Island Chicken with Mango Pineapple Salsa

Four boneless chicken breasts
One cup olive oil
Two tablespoons chopped garlic
Two tablespoons lemon juice
One tablespoon paprika
One tablespoon salt
One tablespoon pepper

Marinade the chicken and let stand over night. Combine oil, garlic, lemon juice, paprika, salt and pepper and mix well. Add the chicken breast to the mixture.

Mango Pineapple Salsa
One medium green pepper, finely diced
One medium red pepper, finely diced
One small red onion, finely diced
Two large mangos, finely diced
One half of a fresh pineapple, finely diced
One quarter cup lime juice
Three tablespoons of fresh cilantro
One tablespoon of balsamic vinaigrette
One half tablespoon of salt, sugar and pepper.
Mix all the ingredients together and let stand until needed.

Grill or broil the chicken breast until done. Place in an oven proof serving dish and top with the prepared mango pineapple salsa. Bake at 350 degrees for five minutes. Serve with your choice of sides. A good suggestion would be to try black beans and yellow rice.

The international chefs at The Avenue Banquet Hall have a creative drive which results in mouth watering delicious foods. All our food menus are sampled and tested before presented to the client. Each client samples their chosen food menu before their event. If the sampled food is not to their liking, an alternative option is prepared.

The Avenue Banquet Hall creates simply perfect wedding catering cuisine. It is an unique Toronto wedding venue because one of the owner is also an active participant in the kitchen. This insure quality control.

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