From the recently released Toronto Life Entertaining Guide:
Entertaining Guide / Caterers
Cinnabar Culinary Delights
Concoctions are built like architecture, on site, à la minute and thoroughly custom-designed by chef Paul Mesbur, who trained with the best, including that divinity among cooks, Michael Stadtländer. Amuse-bouches include roasted portobello mushroom wedges with organic pumpkin-seed oil and balsamic reduction. Proceed to a tomato-basil soup with coconut milk and a house-made Thai roasted red curry paste; it's vegan. Specialty diets are no problem, especially if you tend to the carnivorous?-order Ontario lamb rack with a hazelnut and jasmine tea crust, served with pommes Anna and a gingered plum-apple chutney. Finish with chocolate cardamom crème brûlée or the "commitment cake," a pop-the-question Cinnabar staple consisting of a flourless chocolate truffle torte served with a raspberry pinot noir coulis.
Always great to get a nice write-up
Last year's sucked major rocks what with the spelling and grammatical errors....
Never paid it. I'm wanted as it were, but if I can sneak in, I'm there in a heartbeat. Maybe next summer. I would love to meet you all. 
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