FOOD & BEVERAGE

Please see the links below to view specific menu details and pricing:

BREAKFAST

BREAK STATIONS

PLATED LUNCHES

WORKING LUNCHES

BARBECUE LUNCHES

BARBECUE DINNERS

PLATED DINNERS

WORKING DINNERS

BUFFET & STATIONED DINNERS

RECEPTION & HOSPITALITY SELECTIONS

Raimund A. Zyvatkauskas, CCC Executive Chef

An avid gardener and second-generation chef, Chef Raimund Zyvatkauskas is deeply passionate about food and cooking. He believes a great meal requires both quality, natural ingredients and superb craftsmanship. The wide range of menus at Kingbridge reflects the depth and variety of his experience.

He started his career as a teenager working in a boutique hotel, then later apprenticed under Josef von Lanthen, a direct culinary descendant of the great Auguste Escoffier. Raimund went on to become Executive Chef of the largest hotel in the Commonwealth.

Raimund was voted the Greater Toronto Area Chef of the Year by his peers and has won the coveted Best Event of the Year by the prestigious Chaine des Rotisseurs, an internationally renowned society of gourmets dedicated to the fellowship of the table.

Chef Raimund recently chaired the Canadian Culinary Institute and is active on advisory boards for several Colleges. Raimund has mentored many young cooks who have gone on to become successful chefs. He believes in life-long learning and is constantly advancing his own skills through courses and study.

The idyllic natural setting of the Kingbridge Centre provides Raimund with creative inspiration. He serves fiddleheads gathered from the surrounding woods and enjoys showing guests his extensive vegetable and herb garden. He happily shares his culinary experience with guests in team-building culinary experiences.

RELAX WITH COWORKERS AT THE END OF THE DAY AND LEARN ABOUT OLD AND NEW WORLD WINES.

This tour is designed to introduce its participants to a variety and the history and nuances of each featured wine.

Guests will sample while receiving a history of the wine and it’s winery as well as the flavors that are specific to the particular variety of grape. This is an ideal pre-dinner activity or a great compliment to your private dinner.

Refer to the menus for the minimum and maximum group size.

Join Chef Raimund and his team in our Kitchen to enjoy one of the many culinary experiences Kingbridge has to offer.

 

These activities are ideal after your meeting has wrapped up for the day and before dinner.

You will be able to take the team building skills learned in the Kingbridge kitchen back to your office, and the culinary skills learned back to your own kitchen.

Activities range from creating your own banquet dinner for groups up to 20 people, to customized, competitive or collaborative experiences for larger groups.

Refer to the menus for the minimum and maximum group size.

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