HM Hilda May Events

Chef-Driven | Detail-Obsessed

Catering for weddings, corporate, and private celebrations

Conferences, galas, weddings, and private events. We plan the experience and deliver chef-driven menus with Josie’s Kitchen and our elegant brand Taste & Traditions (T&T)—scaled to your brief and audience.

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Based in Toronto • Serving North America • Select destinations

Plated entrée with seasonal garnish and table styling

Catering is fulfilled by Josie’s Kitchen and our elegant brand Taste & Traditions (T&T). Seasonal menus, responsible sourcing, and full dietary accommodations.

Visit Josie’s Kitchen Visit Taste & Traditions
Josie’s Kitchen Taste & Traditions

Service styles

Choose the format. We align menu, pacing, and staffing to your run-of-show.

Plated service

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Multi-course, synchronized service. Best for formal dinners, awards, and keynotes with timed speeches.

Typical flow

  • Tray pass canapés or reception
  • First course plated
  • Main course with sides
  • Dessert plated or station

Staffing ratios

  • 1 server / 10–12 guests
  • 1 busser / 2 servers
  • 1 captain / 3–4 servers
  • BOH: 1 chef / 30–40 covers

Rentals & setup

  • Charger, dinnerware, flatware
  • Stemware, coffee service
  • Linen, napkins, table numbers
  • Back-of-house kitchen build

Good to know

  • Strong for speeches and reveals
  • Clear dietary labeling on place cards
  • Accurate counts due 10 days prior

Pairs well with

Wine pairings, bread service, plated dessert with coffee, late-night bite station.

Chef stations

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Interactive, high-flow service. Best for mingling, networking, and mixed seating.

Typical flow

  • 3–5 live stations (hot + cold)
  • Circulating canapés to reduce lines
  • Attendant-served allergen lanes

Staffing ratios

  • 1 station chef / station
  • 1 attendant / station
  • 1 floater / 75–100 guests
  • BOH: 1 chef / 60–80 guests

Rentals & setup

  • Themed station facades
  • Smallwares, chafers, induction
  • Signage and allergen labels
  • Highboys and cruiser tables

Good to know

  • Best with staggered call times
  • Line management improves experience
  • Great for brand activations

Pairs well with

Action carving, pasta wheel, raw bar, dessert bar, espresso cart.

Elevated buffet

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Efficient for large audiences. Designed for flow, variety, and clear labeling.

Typical flow

  • Multiple mirrored lines
  • Dedicated allergen-safe lane
  • Attended protein carving

Staffing ratios

  • 1 attendant / buffet line
  • 1 runner / 100 guests
  • BOH: 1 chef / 80–100 guests

Pairs well with

Welcome canapé pass, dessert station, late-night snacks.

Plan your format See menus

Dietary & inclusion

We plan inclusive menus for mixed audiences. Pick a direction and we tailor items to your brief.

Vegan

  • Roasted beet carpaccio · citrus · herbs
  • Charred broccoli & chickpea socca
  • Cauliflower steak · romesco · caper–raisin
  • Mushroom farro “risotto” · herbs
  • Coconut panna cotta · mango

Vegetarian (v)

  • Truffled arancini · pecorino
  • Burrata · heirloom tomato · basil oil
  • Wild mushroom risotto · parmesan crisp
  • Spinach & ricotta gnudi · brown butter
  • Lemon olive-oil cake

Gluten-free (gf)

  • Seared sea bass · fennel · citrus beurre blanc
  • Sumac chicken · pomegranate glaze
  • Grilled striploin · red wine jus · roots
  • Quinoa tabbouleh · herb vinaigrette
  • Vanilla bean panna cotta · berries

Dairy-free (df)

  • Tuna crudo · citrus · herbs
  • Roasted carrots · tahini · dukkah (nf on request)
  • Harissa chicken · herb pilaf
  • Roasted salmon · salsa verde
  • Sorbets · seasonal fruit

Nut-free (nf)

  • Smoked salmon blini · dill (nf)
  • Tomato basil soup shooters (nf)
  • Herb-crusted beef · jus (nf)
  • Roast chicken · lemon–thyme (nf)
  • Chocolate torte (nf)

Halal / Kosher-style

  • Halal sumac chicken · herbed grains
  • Halal braised lamb shoulder · saffron rice
  • Kosher-style roast salmon · citrus
  • Kosher-style herb chicken · roasted roots
  • Parve desserts and NA pairings available

Certified kosher available on request via partner kitchen.

Allergen protocols

  • Separate prep and utensils on request
  • Dedicated allergen-safe plating lane
  • Ingredient logs for FOH reference

Labeling

Badges on menus and stations:

v vegetarian · vegan vegan · gf gluten-free · df dairy-free · nf nut-free · halal halal · ks kosher-style

Share dietary needs See menus

Recent dishes

Canapés Buffet Entrée
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Ready to design your menu?

Tell us your date, format, and guest count.

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