The Secret to the Perfect Wedding Catering Set-up
The secret to the perfect wedding catering set-up lies in challenging your own limits. Creativity is a life-blood that flows strong through the veins of all of us here at Great Events. Sometimes, we luck out with a client who has the resources to push our talents to the max and we get to throw an event with that extra special touch.
We were stoked when Brittany and Jared approached us to conceive a culinary concept that would take their celebration to the next level. After many hours of meetings and deliberation with our Corporate Chef, Daryl Kerr, we were ready to impress their guests.
What was exciting about this event, is that it wasn’t your typical sit-down dinner. “The rules really have changed as far as wedding food service goes”, explains Michelle Kuenz, Co-owner. Michelle’s own wedding a few years ago featured action stations and themed buffets. She’s super passionate about current catering trends, and encourages us to keep up on top of them.
The rules really have changed as far as wedding food service goes
Cathy Duncan, our Wedding Catering Sales Rep, is no rookie either. She was ecstatic to work with a fashion-forward couple such as Brittany and Jared. “The moment I met them, I felt like I had known them forever”, says Cathy. “So humble and down to earth and willing to explore. They were so receptive to our ideas!” Cathy has been with us since last year, but she’s worked in the wedding industry for 12. She’s amazing at paying attention to the little details. Most of her work is in the off-site market.
Before the wedding, Cathy and Chef went down to the land where the wedding would be — Brittany’s dad’s acreage — and took in the breathtaking vistas at the Priddis estate. Planning the layout of the food stations was a breeze, with each element practically landing itself in place.
Each station got a writeup of the local sourcing and ethics so the guests were well-informed on each item.
The spread was based on six essential stations/styles of service:
- Butlered Hors d’Oeuvres
- Bacon Wrapped Quebec Duck Breast
- Harissa Lamb Lollipops
- Wild Smoked Salmon
- Chicken and Mushroom Pudding
- Butternut Squash Gazpacho
- Caesar Salad on a Stick
- The BBQ Stations
- Wild BC Salmon – served in a canoe
- Certified Alberta Beef® Tenderloin
- Birchwood Syrup Bison
- Cauliflower Steak for Vegetarians
- The Salad Bar, including a “toss your own” option
- The Mini Taco Bar
- Sautéed Chicken
- Pacific Cod
- The Mac ‘n’ Cheese Bar (which was everyone’s favourite) toppings included:
- Buffalo sauce
- The Dessert Station
- Late Night Menu Food Truck
- Chicken Shawarma
- Lamb Gyros
- Thyme & Truffle Fries
To the happy couple, the use of local, humane, sustainable products was paramount. In fact, peel ‘n’ eat shrimp from East Coast was tossed — even though they were a favourite — because we discovered the ecological devastation caused by the dish. The bycatch ratio of shrimp and prawns is super high, and we just couldn’t get behind that. Each station got a writeup of the local sourcing and ethics so the guests were well-informed on each item.
The F.O.B. wanted the whole feel of the wedding to be like a fishing tavern. The guests were welcome to camp on the grounds for four days. We cooked for them the whole time, so we really got to know this sweet family!
Learn more about our wedding catering infinite set-up options, sample our 2018 wedding menu and discover the secret to the perfect wedding catering set-up for your special day! Join us for an afternoon of food, drinks and cheers as we celebrate your nuptials. Details:
- Date: Saturday, September 29th
- Time: 11 am – 2 pm
- Location: Meadow Muse Pavilion
- Address: 15985 Bow Bottom Trail SE
Visit the event page for more details and please RSVP be September 26th using the form below: