Great events are not only remembered for the moments they create, but also for the culinary experiences shared around the table.
Food has become an opportunity for planners to connect people, tell a destination’s story and offer attendees an authentic taste of the place they are visiting.
Many venues incorporate locally sourced and seasonal ingredients into menus to showcase regional flavours and support local farmers and producers. Chefs are increasingly looking to nearby farms, fisheries and producers to shape their menus to create that memorable attendee experience.
These menus not only provide fresh and distinctive flavours but can also add a strong sense of place to an event.
At the Metro Toronto Convention Centre (MTCC), menu design begins with local partnerships, customization, and an in-house commitment to quality at every stage.
The centre is set to launch a new menu in 2027 that will introduce even greater flexibility and innovative new dishes inspired by Ontario’s farms and local producers.
Working alongside Ontario farmers and suppliers allows their culinary team to source fresh and delicious ingredients while supporting the province’s agricultural economy. Today, approximately 80 per cent of their food and beverage comes from Ontario farms and suppliers, while 100 per cent of wines and beers offered at the centre are produced in Ontario.
“At our centre, creating exceptional event experiences and supporting our local community go hand in hand. By partnering with Ontario farmers, wineries and producers, we’re able to showcase the incredible quality of local ingredients, create memorable culinary experiences, and drive innovation across the province.” said Kieran Roberts, vice president of food and beverage at the MTCC.
Behind their menu is a talented culinary team that prepares dishes in-house, led by executive chef Duff Lampard. Unlike venues that rely on outsourced catering, their chefs oversee every step of the process, from recipe development and preparation to presentation and service. This approach provides complete control over quality, consistency, and bringing an event’s culinary vision to life.
The new 2027 menu will allow clients to build customized menus by choosing from a larger selection of dishes per course.
Whether highlighting regional flavours, accommodating cultural preferences or creating a special and elevated food experience, the new menu will empower planners to design a food experience that reflects their vision.
Also important is the facility’s commitment to reducing food waste and supporting the community. Through their food donation program, surplus food is redirected to organizations serving individuals and families experiencing food insecurity. Working alongside partners including Daily Bread Food Bank, Second Harvest, and the Toronto District School Board’s Student Nutrition Program, the Centre helps ensure quality food reaches those who need it most. To date, they have donated more than 500,000 meals.
As meeting planners increasingly look for venues that align with their organizational values, culinary programs have become an important part of the conversation. Attendees want memorable dishes and organizers are looking for flexibility, sustainability and authentic experiences that reflect their destination.
Ultimately, locally sourced and seasonal cooking offers an opportunity to tell a story through food. It connects diners with farmers and producers, supports regional economies and allows chefs to create menus that evolve with the landscape and the seasons.
