Style at Home Magazine
May 2006 issue, A Perfect Match (page 122). Planning a wedding? Design editor Samantha Pynn shares style tips from her big day. Presidential Gourmet was there to cater this spectacular event at Casa Loma. Go to www.styleathome.com for a full read of this fabulous article!

Toronto Life Entertaining Guide
“...Renowned for elegant of-the-moment cuisine, impeccable service and an acute eye for detail, this catering powerhouse pulls off hundreds of events per year from charity balls to smaller home affairs.”

Canadian Business Magazine
“Kitchen Confidential”
“...Presidential Gourmet has served meals to gastronomes in their wine cellars, where guests dine at a table nestled among row upon row of vintages… Sometimes an entire event, from initial communication to putting food on the table can be coordinated in 48 hours – not bad if you get an unexpected visit from a client who you want to impress… Last October [Presidential Gourmet] prepared Digby scallops for the Queen during her royal visit to Toronto.”

Style at Home Magazine
"Entertaining at Home – All in the Family"
"The poolside party was planned rather than impromptu and Kim enlisted the help of Presidential Gourmet Fine Catering to create a menu that appealed to palates of all ages… Chinese porcelain spoons are not only an elegant way to present the Cajun Scallops and julienned vegetable appetizers, they also make them easy to manage."

Style at Home Magazine
"Savour the Season"
This year they decided on a semi-formal dinner catered by Mark Jachecki, Executive Chef of Presidential Gourmet… The following tips come from owner Peter Carruthers: Map out your party-at least two weeks before, start finalizing menu ideas, beverage choices and decor ideas, including tree trimmings garlands for the house and floral arrangements. Simplify your menu: Choose dishes that can be prepared a day or two ahead, such as soups, side dishes and desserts that can be refrigerated. Figure out the flow of your soiree: Depending on the numbers of guests you might want to re-arrange your living room furniture a few days ahead for a more comfortable fit. Ask for help: If your party isn't catered, rent china, glasses and flatware and ask a friend to bring dessert."

Decormag: Le premier Magazine de decoration au Quebec,
"Saveurs de Saison"
"Le terrine aux pommes et à la pistache accompagne de nougatine de crème pacanes et de anglaise à la cannelle!"

Financial Post Magazine
"Tray Chic: Who’s Who in Canadian Catering"
Sheila Kennedy, vice-president, OEB International Public Relations, Toronto: “It’s so important to treat your clients graciously and yet not go overboard and leave them feeling they’re paying for it. Your caterer can make or break you. I’m delighted with Presidential Gourmet’s Peter Carruthers. At our last reception, he covered the territory a caterer ought to cover but often doesn’t: jumbo shrimp for traditionalists, phyllo packets with feta and sun-dried tomatoes for vegetarians and for foodies, smoked marlin on black bread with caviar and herbed mayonnaise. He was also smart enough to know some guests were in the liquor business and included their products at the bar. Importantly, he was ready 15 minutes ahead of time. Now, instead of arriving fashionably late, people are arriving unfashionably early!”

Toronto Star
Marion Kane, Food Editor, Food & Life
Carruthers, president of his own extremely successful catering company, Presidential Gourmet, has been catering what he describes as “mostly high–end corporate and private functions” in Toronto – for the likes of the Hockey Hall of Fame, the ROM and Roy Thomson Hall – he’s helped organize more than 4,000 parties.

“The key is for you to enjoy yourself at your own party” he says, quickly getting to the core of the matter. “After all, the premise behind hospitality is to remove stress. Basically, you want your guests to feel embraced, welcomed, and relaxed.”

Food & Drink
"Fun & Festive" by James Chatto
For most of the year, Peter Carruthers’ company, Presidential Gourmet, is busy catering corporate events-parties for 600 guests at the Royal Ontario Museum, charity galas at the Bata Shoe Museum or the Hockey Hall of Fame. Around the holiday season, however, the focus suddenly changes.

“It happens every year” says Carruthers. “From about December 10th until New Year’s Eve, we might cater 50 parties in people’s homes. For us, it’s an important part of the year and one that we enjoy, because it gets us back in close touch with our customers.”