Presidential Gourmet Previews Exclusive New Menu at the ROM

On November 23, Rick Rowe, President of  Toronto based catering firm Presidential Gourmet hosted a client celebration featuring an exclusive preview of new signature creations from executive chef Jay Suppiah. The event was held within the dinosaur exhibit of the Royal Ontario Museum and guests were treated to a decadent selection of gourmet food and wine pairings, along with a private tour of the current Chihuli Exhibit.  Canadian Special Events is happy to share a photo tour of the exclusive preview menu. Event by Jody Glaser-About Town.


The Menu itself was as inspiring and intricate as the exhibit itself, featuring one of a kind dishes like Portobello Poke and  braised Japanese eggplant.

Hors d’oeuvres in Motion

Pork Belly Mini Sliders – Braised pork belly and pineapple slaw  sandwiched between Polynesian style pineapple buns

Vegan and gluten and dairy free Portobello Poke -Portobello mushroom on top of a taro chip with togarashi cream with kona coffee aioli.

Huili Huili Chicken- Chicken, ginger, soy, garlic, mustard and sherry served in a crispy spice wonton taco

Shrimp ‘n’ Grits -Creole spice, coffee and micro cilantro served on a spoon

Food Stations

Japanese Sujuki Market -Chicken katsu, sushi rice, scallions, sesame seeds, nori, Vegetarian option: braised Japanese eggplant

Maple-Candied Muskoka Trout -Smoked cucumber, citrus segments, fennel slaw, cocoa-vanilla vinaigrette

Deconstructed Beef Wellington -Truffle jus, King Oyster mushroom, roasted Brussels sprouts


Dessert Display

Petit Gateau

  • Vanilla Yogurt Mousse with Maple Fudge and Strawberry Gelee Center
  • Dark Chocolate Mousse with Cherry Ganache Center
  • Matcha Tea Mousse with Yuzu Mousse Center
  • Carrot-Walnut Cake with Buttermilk Glaze
  • Red Velvet Cake Pops with Cream Cheese Icing
  • Orange Chocolate Layer Cake

Verrine -Buttermilk Panna Cotta and Plum Gelee, Almond Tuile;  Tartelettes -Citrus Pate Sucree, Orange Pastry Cream, Fresh Fruit; Mendiant-Chocolate Pate Sucree, Gianduja Ganache, Toasted Pecan, Candied Lemon Peel; Eclaire-Butterscotch Pastry cream with glazed marzipan Macarons and a selection of bon bons.

Wines featured included Thirty Bench Riesling, Bachelder Niagara Chardonnay, Mission Hill Reserve Cabernet Sauvignon and Marquis The Silver Line Pinot Noir

Presidential Gourmet can be reached at