MASSIVE CATERING
.............................................
GOOD PEOPLE
MAKING GREAT FOOD
on the M E N U- the S T O R Y of M A S S I V E
- N E W S & E V E N T S
- P H O T O S
- T E S T I F Y !
- T W I T T E R
- Pick up L O C A T I O N
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- C O N T A C T
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on the M E N U
- Good People Making Great FoodThe menu tells a personal story: our neighbourhoods, our childhood, Granny's cooking, Sunday dinners and breakfast with best friends. If this is a story you share then let us satisfy your appetite for nostalgia. And if you're encountering us for the first time we can't wait to share our experience with you.
Massive views every client as an individual, and every occasion as a special one. Our custom menus are crafted to seamlessly support and enhance your message, your theme, your environment, you! Food is not just a business to us nor is catering simply a service, it is a responsive process in which we take great pride. We believe each of the senses integral to overall experience, so we take care to make every plate count. Our menu is a constantly-evolving culmination of many memories of taste, our own memories, and yours too. We may be classified as a Caribbean catering company but in no way, shape or form are we slave to any borders when it comes to our culinary reach. Please refer to our menu for a Chef’s Selection of our potential. Whether you desire our menu word for word, or it sparks an avenue you'd like to explore, Massive specializes in the custom-built cuisine, the tailor-made taste, the perfect fit, for you and your event.
FOR BOOKING INQUIRIES & CUSTOM MENUS
Gay-Ann Eslava
416.837.2534
Brian Butler
Chef
647.668.0722
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H O R S D ' O E U V R E S
Mini Chicken Rotis / $2 per piece*
Curried chicken stew with chick peas, onions & garlic in a mini roti pocket.
Hoisin-Jerk Chicken Tartlets / $1 per piece*
Juicy pieces of our signature chicken served with a fresh sprig of thyme & chives, all in a bite size gyoza skin.
Mini Carnival Sandwiches / $2 per piece*
Bite-size beef patties in a mini coco bread topped with fresh cucumbers, tomatoes, field greens & a spicy dijonnaise.
Lobster Wraps / $3 per piece*
Tender morsels of rock lobster tail, homemade corn salsa & green chili aioli sauce rolled up in a fresh pita pocket. Delish!
Shark-Stuffed Bakes / $0.75 a piece*
Rich morsels of seasoned shark enveloped in a pillowy bake (dumpling) served with a spicy tartar sauce.
Boneless Oxtail in a Boat / $2 a piece*
Boneless braised oxtail stew, butter beans & spinners (boiled dumplings), served in a mini bamboo boat, on a bed of buttery peas & rice. (This item also comes in Curried Goat, Curry Shrimp, Stew Chicken or Jerk Chicken)
Honeydew Drops / $.75 a piece
Fresh and mild honeydew balls dipped in maple butter compound, rollied in crushed walnuts & cracked peppercorns to add a hint of fire.
Poached Asian Pear & Herbed Goat Cheese Pastry / $1.50 a piece
Slivers of Asian pear poached in our apple cider vinegar, all-spice & cloves mixture, paired with a lightly-herbed goat cheese, enveloped in thin sheets of phyllo & baked to a golden brown.
Lemon-Zest Cucumber, Ahi Tuna & Arugula Finger Sandwiches / $1.50 a piece*
Thinly sliced crispy English cucumber pickled in our lemon-zest & sea salt curing spices, fresh arugula, sesame-seared ahi tuna & a mild aioli spread on a pressed focaccia.
Mini Beef Carpaccio Burger / $2 a piece*
Okay, not exactly a burger, but 100% certified Angus beef, thinly sliced & soaked in a Worcestershire & hoisin blend, served on a pandesal bun, a slightly sweet bun native to the Philippines. Top that with a horseradish-dijon mustard & fresh alfalfa.
Mushroom Pot Stickers / $.75 a piece
A buttery filling of enoki, cremini, portabello, oyster and beech mushrooms enveloped in a dumpling then pan-fried. Served with our homemade far-East sauce.
Sesame Asparagus Spears / $1.50 a piece
Blanched white and green asparagus, tempura battered and drizzled with a sesame vinegar & brown sugar reduction.
Quiche Petite / $1.50 a piece
Bite-size quiches made with fresh free-range eggs, Camembert, candied shallots and fresh dill all in a flaky hand-rolled pastry.
Coho Smoked Salmon Sushi / $0.50 a piece*
Green mango, fresh avocado and coho smoked salmon rolled in sushi rice. Served with red vinegar, wasabi paste and soy sauce.
Root Vegetable Chips
Beetroot, taro, purple turnip, sweet potato & yukon gold thinly sliced & fried to golden perfection. Served with an avocado sour cream dip. $25/kg.
S A L A D S *
Caribbean Pasta Salad
Red, green & yellow sweet peppers, red onion, green mango, fresh thyme, lime, rock salt, cracked peppercorn, queso fresco & fusilli noodles all tossed in olive oil & balsamic dressing.
MASSIVE Garden
5-leaf salad with pickled cucumbers, Spanish onion, red pepper & savoury rice crisps all tossed in our signature Caribbean vinaigrette.
Creamy Slaw
Hand-cut red cabbage, shredded carrots, vanilla, brown sugar, coleslaw dressing & a hint of cinnamon make this a one-of-a-kind experience for the slaw connoisseur.
S I D E S *
Garlic Mashed Potatoes
Creamy yukon gold mash with pressed garlic, clarified butter & fresh chives.
Peas & Rice
Buttery spiced rice packed with island flavour. Creamed coconut, all spice, cloves, bay leaves & red kidney beans blends superbly into the parboiled rice.
Three-Cheese Macaroni Pie
Asiago, mozzarella & sharp cheddar make this macaroni pie a real holiday favourite.
S A N D W I C H E S *
Facety Fish Fillet
A hearty piece of deep fried Basa, mixed greens & sliced cheddar on an Italian bun slathered in our spicy tartar sauce.
The Country Boy
Our signature Hoisin-Jerked Chicken in a coco bread with a heap of fresh coleslaw.
The Dirty Boy
A generous piece of our Dirty Bird (fried) chicken (grilled if you prefer) on an Italian bun with mixed greens & our tangy RED sauce.
The Badboy
A flaky Jamaican pattie on a coco bun with provolone & your choice of toppings: lettuce, tomato, cucumber, dill pickle, Spanish onion, hot peppers, sweet peppers & our spicy dijonnaise.
The SSS
The Spicy Steak Sandwich comes with sautéed mushrooms, peppers & onions, shredded mozzarella, mixed greens & sliced flank steak all in an Italian bun. Finished with our spicy Everything sauce.
Grilled Veggie Wrap
Grilled zucchini, peppers, onions & mushrooms all wrapped up in a tortilla & drizzled with heated balsamic vinaigrette dressing.
E N T R É E S
HOISIN-JERKED CHICKEN
Boneless, skinless chicken leg & thigh, marinated for two days in our Hoisin-Jerk sauce blend, oven roasted, then finished on the grill.
NO SHORT CUTS SHORT RIBS
BBQ'd Beef Short Ribs in an extra sticky, finger licking, ooey gooey bbq sauce.
THE DIRTY BIRD
Tender pieces of fried chicken (grilled for the health-conscious) drenched in our homemade RED sauce.
Run Down di Veggies
Carrots, okra, chayote, onions, peppers & garlic in a creamed coconut sauce.
* these items are not priced until a number of people + items are selected
D E S S E R T S
Mint Cookies 'n' Cream Brownies / $2 a piece
A superb blend of rich milk chocolate & cool mint make for a tantalizing dessert.
Cappucino Cake Brownies / $2 a piece
If you like your sweets with a hint of coffee, this dessert is for you. Delectable!
Mini Pineapple Upside Down Cakes / $2 a piece
Individual upside-down cakes are an eye-catching addition to any holiday table.
Chocolate-Covered Buckeyes / $.75 a piece
These rich peanut butter candies will have you begging for more!
Chocolate-Dipped Cranberry Cookies $.75 a piece
Pretty, pink & cloaked in chocolate, these gems are always a hit.
Coca-Cola Float Cupcakes / $2.50 a piece
This is a one-of-a-kind cupcake you have to experience! Trust me.
White Forest Cupcakes / $2.50 a piece
White chocolate, whipped cream & maraschino cherries. Yeah, I know.
Banana Egg Rolls / $2 a piece
Golden-fried, topped with white & milk chocolate chips, caramel & whipped topping.
Grand Custard / $2 a piece
A Grand Marnier egg custard topped with mixed berries.
Inside-Out Candy Apples / $1.50 a piece
slices of green apple drenched in thick caramel & candied pecans.
Massive O / $2 a piece
Strawberries stuffed with brownie bits, nutella, and topped with whipped cream.
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Above is but a tasty morsel of what Massive Catering can do for you. If we listed everything, you'd be reading forever! Please don't hesitate to inquire about further menu options.
You could pick up from our facilities in the downtown core, 592 Queen St. West. We also provide delivery for a charge of $20 within the GTA.
Massive Catering requires at least 7 days notice for event bookings with a 50% down payment of the total cost 72 hours prior to the event. The remaining 50% will be collected upon pick up or arrival to the event.
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the S T O R Y of M A S S I V E
- THE STORY of MASSIVEBrian Omar Butler, or "Lippo" as he's known to most folks in the community, is the Executive Chef of Massive. Known for his carefree spirit, his style of cooking joyfully mirrors his approach to life: playful, with a plethora of colors, textures and flavours. His dishes show off a true passion for new ideas, while the sense of comfort remains constant. The Massive experience is always a welcoming one.
Brian’s roots hail from Jamaica, and the city of Toronto watched him grow. His formative years were spent living with his grandmother, herself a well renowned cook in the community. "Growing up around Dufferin & St.Clair you have both a huge Italian and Jamaican presence. That in itself is pretty awe-inspiring." Whether playing video games at Christiano's Billiards, scarfing down pizza ("and we're talking real pizza here, not that industrial stuff") or heading to Johnvince Foods for tartufo, good food was integral to the backdrop of his youth. Saturdays were spent accompanying his "Granny" to the local fish and meat markets on St.Clair Ave, followed by a trip on the Ossington 63 to do more shopping in Little Jamaica. Brian recalls these treasured memories in many senses, the sounds of music playing, people chatting but most importantly, the aroma of all the food, with transportive qualities. "It’s like if you closed your eyes and took a whiff you're instantly in the marketplaces of Kingston, Jamaica hearing people shout, bargain and barter. Saturdays at Oakwood & Eglinton is an experience I think everyone should try." Inspired, young Brian decided to pursue a career in culinary arts.
Although working in kitchens since the age of 16, Brian was formally trained at George Brown's Chef School in 2006. There, he broadened his skills in different aspects of hospitality, such as baking, butchery and banquet sized cooking. After finishing school, Brian honed his craft at a number of notable Toronto establishments, well-loved Irie Food Joint, the sadly short-lived Cluck, Grunt & Low, and patio favourite Hair of the Dog. All the while cooking for family functions and catering events on the side. In 2011, he decided to heed the beat of his own drum, founding a new catering company with friend Habeeb Baiyewu. The inventive, custom carte du jour of Massive Catering soon gained a following. The next step was looking for a commercial kitchen of their own. The answer came sooner than expected, and after a hectic fourth quarter hustle Massive the restaurant is housed within Tota Lounge at 592 Queen Street West.
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Massive started with a simple idea for comforting food made with the finest ingredients. How do we achieve this? By crafting a menu steeped in Caribbean tradition that remains current in an ever-changing terrain of flavours. We offer a unique yet simple palate, a taste both interesting and comforting, crafted to capture the flavours of a city which the world calls home. Our menu is a constantly-evolving culmination of many memories of taste. It is a personal story: our neighbourhoods, our childhood, Granny's cooking, Sunday dinners and breakfast with best friends. If this is a story you share then let us satisfy your appetite for nostalgia. And if you're encountering us for the first time we can't wait to share our experience with you.
We may be classified as a Caribbean catering company but in no way, shape or form are we slave to any borders when it comes to our culinary reach. Whether you desire our menu word for word, or it sparks an avenue you'd like to explore, Massive specializes in the custom-built cuisine, the tailor-made taste, the perfect fit, for you and your event.
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Posts
Welcome our latest addition to the Massive Team!!!
Follow her at shitsoillegal.tumblr.com
If you’re not into the popping bottles, drunken debauchery & the dirty looks of the nightclub scene, try this refreshing approach on “What’s going on tonight?”. The event is called Grown Talk, where a bunch of like-minded folks discuss things such as politics, art, music, relationships, love & life. Sometimes we need more mental stimulation & less inebriation & this is the perfect venue for that. Food catered by Massive.
Do yourself a favour & take in this cover of Beyonce’s “Yes” by a duo out of LA named Sonnymoon. Thank me later.
TONIGHT!!!
ComeBack Season presents…
KICK ASS! MOVIE IN A GALLERY! (ANTICIPATING THE FILMING OF KICK-ASS 2 IN TORONTO!!!!!!!!!)
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We’ve decided to chill on the partyin’, and hold a chill movie night event at the gallery.
SILVER SNAIL & QUEEN VIDEO hooked us up with some shit and we also got the crew at MASSIVE catering to deck out this shindig with some grub. Eat, watch, drink dranks and be merry FOR 2$ BITCHES!!!!!!!!!!!!
CHECK US OUT! Get hooked up with some free shit from our sponsors.
Here’s the night run down:
-90’s Cartoons pre-show @ 8pm
-Movie: KICKASS @ 9pm
-Food via MASSIVE
-Drinks, cheap as fuck
http://www.twitter.com/cbskids
https://twitter.com/#!/queenvideo
Mushroom Risotto
Ingredients for 4 main courses
7 cups chicken broth (low in salt)
3 tablespoons olive oil
1 onion, finely diced
1 garlic cloves, finely chopped
400 g fresh mushrooms, sliced (can be anything you have available, white, brown, portobello…)
Thyme leaves from 1 little sprig, finely chopped
chopped parsley, more or less 2 tablespoons
2 tablespoons butter
Salt and pepper
2 cups Arborio rice (or similar risotto rice)
1/2 cup white wine
50 g grated parmesan cheese
Optional, but really nice to have
A few drops of truffle oil
20 g dried porcini mushrooms, reconstituted
How to
Heat and keep the chicken broth warm
In a frying pan, sautee half of the onions and garlic, without browning them, in a little olive oil
Now add the butter, mushrooms and thyme
Sautee that for a few minutes and season it with salt and pepper
If you use porcini, add them now
Keep this mushroom mix on the side for a minute.
Now take a suitable pot and sauté the rest of the onions and garlic in a little olive oil
Add the rice and stir to coat in butter, for a minute or two
Add wine now and let it simmer to evaporate almost all of it
Now add a cup of the warm chicken broth and let it cook until the rice has absorbed the liquid
Continue cup by cup and keep on stirring throughout this process
This should take 15-18 minutes and the rice should be creamy, but not over cooked
There should be a little bite in the rice
The consistency is right when risotto makes “waves” as opposed to being too thin or too sticky, look for a little movement when you put a spoonful on a plate
Now you can add the mushroom mix to the rice and also the grated parmesan cheese
Check the seasoning again and serve with a little chopped parsley on top
If you have the truffle oil, drizzle it now over the risotto
npr:
Saturated fat, the stuff in meat and dairy foods, was associated with lower sperm counts, in a study of 99 men who were clients of fertility clinics. The results, though preliminary, suggest there’s something men can do to boost the odds their sperm are up to their evolutionary task: eat better.
Beet Hummus Recipe by Tifamade
Tifamade, an internet friend of ours, makes sandwiches out in Paris. We saw this bright pink beet hummus on her tumblr and we just had to know the recipe! It’s simply 2 or 3 roasted beets blended with 2 teaspoons of tahini, bit of salt, a can of drained chick peas, lemon zest and juice of 1/2 a lemon.
- Morning!
Just wanted to wish everyone a great morning from Massive Catering. You’re up now so make your day count.
- Hoisin-Jerk Sauce Recipe
For those who have always questioned just how does Massive make that scrumptious sauce for their chicken, here is the recipe for it…
Whole Cloves, Pimento Seeds, Garlic, Green Onion, Bay Leaves, Brown Sugar, Scotch Bonnet Peppers, Salt + Vegetable Oil. No measurements. Do this at your own discretion (taste). Pulse everything together in a food processor. This makes the actual Jerk Seasoning. Then to this we add Hoisin Sauce + Sweet Chili Sauce to make our signature Hoisin-Jerk Sauce. Marinate choice of meat in this for at least 24 hours before cooking. Enjoy.
- A Jamaican Valentine.
We’ve finally hit the big time Mama! http://t.co/92YtOqHQ Massive on Worldstar.
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Meet the Kitchen
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T E S T I F Y !
- Sharing the Love.
" I've had the opportunity to indulge at Massive more than once & every time I was blown away and sent home with a satisfied belly! You can tell the amount of time, quality & effort they put into preparing every dish as soon as you receive it. The atmosphere sets the tone from the moment you walk in until you're ready leave! I definitely recommend Massive for a superb dining experience. "
Jennifer 'Unique' Robillard | Event Planner, Banker
" I just wanted to let you know how happy we are with the service provided by MASSIVE Catering. Your service from start to finish was exemplary and on a professional, knowledgeable, yet friendly level that far exceeded our expectations. From presentation to taste, MASSIVE Catering has created a way of introducing Caribbean Fusion into our nightlifes and corporate work life. It has been a pleasure to work with MASSIVE Catering. "
Melissa Lewis | Managing Partner, Marketing & Events Coordinator , Salut Soiree
" I love the setting, location and the service was awesome too. Thank you for the great meal. I highly recommend Massive Catering. Great authentic flavour without having to leave downtown. "
Zoe Asta Shinn | Real Estate Agent, Chestnut Park Real Estate
" The food at Massive Catering is delicious, innovative; actually it is mouth-watering good. "
Emily Rodriguez | Spanish Teacher, East York Collegiate
" Expertly colliding the flavours of abroad to the comforts of home, Massive was an experience for my senses. "
Giordana Ziccardi | Airbrush Artist
" Chef Lippo gives my favorite food a makeover that add a creative twist but still retains the comfort! Trying one dish compels you to try them all! "
Dustin Espanol aka DJ Mensa | Crowd Mover, www.djmensa.com
" The Massive Burger is the best burger I've tasted in T.O. The service and ambiance makes it the perfect date spot. "
Erickson Flores | Bell TV
" I had the pleasure of going to a great barbecue that was hosted by Massive Catering. My mouth just waters thinking about the spread that was laid out for the guests. The food was beyond amazing. I would not hesitate hiring Massive for an event as I know no one will leave unsatisfied. "
Najat Mahammed | Delina PR
" I have had the privilege to have Massive for one of my events & have nothing but great things to say. Professional, clean, great service & most importantly DELICIOUS!! I highly recommend Massive for any event. Other caterers, you have been put on notice. "
Steve Shon | Creative Marketing/Music Editor/Event Coordinator, @steveshon
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Tweets
- Do what it do. (@ Extreme Fitness Cedarbrae) http://t.co/7HTaZOs1
- What a waste of time & money. Can't barely eat anything here. (@ Imperial Buffet) http://t.co/j0SF64Yh
- Photo: Will you be here though? Saturday June 16. Save the date. http://t.co/184Gj7hS
- Circuit training. (@ Extreme Fitness) http://t.co/UPLHZMK4
- Present. (@ Extreme Fitness Cedarbrae) http://t.co/ZsNEfTVa
- Will you be here though? That's the question. Saturday June 16. Save the date. http://t.co/KVHhaHgE
- Impromptu breakfast with the family. Love. (@ Cora's Breakfast & Lunch) http://t.co/RLGbeR8p
- Lawd, mi feeget di raatid kidney bean dem! (@ Charley's West Indian Foods Ltd) http://t.co/eUmYCFPC
- Come on bro! (@ Extreme Fitness Cedarbrae) http://t.co/0vQGwbSV
- For the kids. (@ McDonald's) http://t.co/uag5ustV
- I'm at Danforth Food Market (Toronto, ON) http://t.co/BPmHkZqP
- I just unlocked the "Superstar" badge on @foursquare for checking in to fifty different places! http://t.co/WYPPlEuu
- Check out Danforth Food Market (Pharmacy, Finch, Toronto) on @foursquare: http://t.co/kmUzgEaT
- Cardio until you puke? Sure, why not. (@ Extreme Fitness) http://t.co/HUorLqpM
- Ugh. (@ Extreme Fitness Cedarbrae) http://t.co/euPQohrq
- Cardio Party yo! (@ Extreme Fitness Cedarbrae) http://t.co/qu0jlfKw
- Gym. The sequel. (@ Extreme Fitness Cedarbrae) http://t.co/iwbLGPJR
- I'm at Extreme Fitness Cedarbrae (Toronto Division, ON) http://t.co/oP13ShhC
- Don't forget Massive for all your boat cruise caterings. http://t.co/cfe32xOH for more details.
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Pick up L O C A T I O N
- 592 Queen Street West
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- 109 plays / Created Apr 17, 11Twenty smooth tracks including music by Smokey Robinson, Teena Marie and D'Angelo.
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- 164 plays / Created May 02, 11My latest forays into the world of Soul music and real Rhythm and Blues have really helped these last few weeks. Sit back and let Mr. Green, Amy, Aretha, and the Commitments make everything happening again.
- 66 plays / Created Apr 27, 11Classic upbeat blues; eight tracks including music by Muddy Waters, The Black Keys and Junior Wells. 27min
