Exquisite Culinary Experiences
for Every Occasion
A passionate vegan chef, elevating plant-based cuisine with creativity, humility, and accessibility, aiming to inspire.
Services
Private Dining
A bespoke, seasonal 5 course meal, prepared on site.
Perfect for bachelorettes, romantic evenings, and birthday celebrations.
$95.00 per person
Groups of 3 or under: $125.00 pp
8 Course Tasting Menu: $150.00 pp
10 Course Tasting Menu: $175.00 pp
Brunch Menu: $75.00 pp
Wedding & Event Catering
5 Course Plated: (Includes starter, soup, salad, main, dessert). $105 pp
4 Course Plated: (Includes starter, soup or salad, main, dessert). $95 pp
3 Course Plated: (Includes soup or salad, main, dessert). $85 pp
2 Course Kid’s Menu (Main, Dessert) $40 pp
Buffet Style/Self Serve: 2 salads, 2 mains, 2 desserts): $75 pp
H’ors D’ouvres/Cocktail Hour Canapés: $3.00-$6.00 per app
Charcuterie: $8.50 pp
Late Night Snack: $20 pp
Late Night Dessert: $10 pp
Private Chef Services
(Available in Northumberland only)
In-home service, ideal for those looking to simplify meal planning, improve health, and take the stress out of daily meal preparation.
Prices available upon request.
About Chef Bailey Kennedy
I’m Chef Bailey Kennedy.
I am a George Brown graduate with a decade of professional culinary experience, and extensive knowledge of fine dining.
I specialize in crafting exceptional plant-based dishes that excite, surprise, and nourish. I am passionate about the artistry and inherent beauty of vegan cuisine.
I pride myself on a deep understanding of vegan ingredients and culinary techniques. I am committed to creating beautiful, intimate dining experiences tailored to the unique preferences and dietary needs of my clients.
I'm here to make your event as beautiful and unforgettable as possible.
Early Spring Menu
Our menu is a reflection of the seasons; Ever-evolving, inspired by what’s fresh, fleeting, and at its peak. Whenever possible, we source from local growers and artisans, ensuring every dish celebrates the best Ontario has to offer.
For 5 course dining, please select one option from each category for your group.
Starters
Jackfruit tartare, buttercup squash “egg yolk,” truffle oil
Potato pave, charred leek creme fraiche, chia caviar
Buckwheat flatbread, confit carrot, coriander cream
Beet carpaccio, cashew ale cheese, pecans, garlic confit
Pear, braised endive, dijon vinaigrette, crispy shallots
Oyster mushroom "scallops,” pea puree, yellow tomato béarnaise, parsnip chips
Add house made bread, seasonal compound butter & vegan cheese platter to any meal
Additional $15 per person
Soups
Fava bean & spring pea, macadamia cream, focaccia crouton
Asparagus, almond ricotta, lemon crumb
Carrot veloute, cumin, pomegranate, pistachio & crispy onions
Potato, pear & leek, green onion oil
Roasted fennel and dill, apple gel, hazelnut milk
Salads
‘County Salad’ Mixed greens, Honeycrisp apple, savoury candied pecans, pear & vanilla vinaigrette
‘Kale Caesar!’ Garlic caper dressing, sourdough croutons, crispy onions and crunchy lentils
Spring mix greens, radish, blackberries, red onion, pepitas, lime, ginger & maple vinaigrette
Marinated yellow beets, naengchae, pine nut cream
Spring vegetables, pea puree, quinoa, shallot butter vinaigrette
Braised fennel, butter beans, gremolata
Mains
Seared asparagus & pea risotto, crispy leek nest, pistachio pesto
10 Layer lasagna, mushroom duxelles, zucchini, roasted red pepper & caramelized onion sauce
Seared mushroom & barley bourguignon (served with sourdough & truffle compound butter)
Herbed quinoa pilaf, roasted seasonal vegetables, stuffed squash blossom
Braised eggplant, whipped garlic mashed potatoes, cremini bordelaise
Seared cauliflower, caper, currant & parsley gremolata, crispy polenta, whipped cashew cream
Confit celeriac, ramp pesto, toasted buckwheat
Linguine with balsamic roasted veggies, tomato basil butter
Chef’s Special Truffle Tasting
An additional course to your meal; a fully bespoke truffle course to pair with your menu selections. Includes 5 grams fresh Périgord Truffle, widely considered the highest quality black truffle in the world.
Must be ordered 2 weeks in advance.
Additional $125 per person
Desserts
Strawberry trifle with strawberry 3 ways, vanilla sponge, whipped coconut cream
Millefeuille, ginger & vanilla bean pastry cream, strawberry & rhubarb compote, lemon shortbread crumb
Citrus poached pears, pistachio, calendula, miso & tonka caramel, almond peppercorn shortbread
Earl grey tiramisu, almond mascarpone, lavender, blueberry
Citrus pound cake, whipped cream, blackberry compote, meringue
Vanilla blondie, lime custard, pear cream, pear gel
(Please select one course from each group for your party)
Pricing
$95.00 pp
Groups of 3 or under $125.00 pp
Tasting Menu Format
8 Course: $150.00
10 Course: $175.00
All prices subject to hst
The best meal of my life. Lauren P, Toronto.
An unforgettable meal. Sari C, Toronto.
You made the wedding. What an amazing experience tasting your awesome vegan food!!! I LOVE it!!! Made with so much love and care!! Everything was delicious!!!! 10 stars. Cathy V, Colborne.
If you’re looking for the most incredible, love filled food you’ll eat in your life - this is it. If you have the opportunity to be graced by her culinary experience and kindness, take that opportunity. Sondra Z, Florida.
Bailey was absolutely incredible. What an amazing experience! Our guests literally licked the plate clean. It was such a wonderful meal, such a wonderful experience, and we would recommend Bailey to everyone every time! Mairi C, Prince Edward County.
Your meals are so delicious. I can't wait until the next one. Jenna L, Uxbridge.
So incredibly delicious.. It was such a treat - Ney, GTA.
Everything was phenomenal. That crème brûlée really was heaven in my mouth. Olivia O, Whitby.
Thank you so much for the most delicious dinner. Every single bite was amazing. Geeta, GTA.
It was SO good! Every last bite. Thank you for providing such a wonderful tasting to our clients. Andrea A, Brighton.
Expert level. Chef Kareem Roberts, Cambridge, UK.
I was stunned at how good this was. Chris L, Whitby.
An exceptionally talented chef. Jessica B, Port Hope.
You made our day so special Bailey!!! Oh my goodness the food was absolutely divine. People have been raving about it... I've been veg my entire life, but my family isn't, so it meant the world to me having them all day it's one of the best weddings they've ever been to, food included. Summer L, Toronto.
I am the groom. Bailey is worth every $. The food was fantastic. Bailey was an absolute joy to have at our wedding. No regrets. She may have even changed a few minds on plant based food last night. A number of the people who had to go with the gluten / nut free options said they were fantastic as well. The lemon cake was especially lauded. Thanks again. As Vegans, it means a lot to know that those few are well looked after, as that's often the part we ourselves play. Alex Z, Toronto.
Our guests are still talking about it! What a fabulous dinner! Angie J, Prince Edward County
Genius. Richard A, Toronto.
Such an incredible meal. Kathy S, Prince Edward County.
A delicious piece of art. Adam P, Port Hope.
A powerhouse in our community, for both culinary and creative leadership. Helen F, Prince Edward County.
Amazing. Mind blowing delicious. Marina D, PEC Chamber of Commerce.
I cannot emphasize enough how delicious this meal was that Chef Bailey cooked for us. Her creativity and skills shined through in every course. The roasted carrot soup with pomegranates and pistachios was my absolute fave, followed closely by her salad with the surprising and delightful vanilla vinaigrette. If you’re looking for a personal chef to add a touch of flavour and joy to your wine country getaway, Chef Bailey’s your girl. Kayleigh M, Prince Edward County.
Testimonials
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