Stir Catering and Event Management

An Edmonton-based boutique caterer & event management service

Welcome to STIR - we cater intimate dinners, corporate cocktail parties, business meetings, luncheons and conferences, weddings and family celebrations. We believe that outstanding food is integral to providing memorable experiences.

Select 2016 Wedding Menus

Every wedding is unique; so, too, should be the food. Our ambition is to capture the personalities of each couple, using cultural influences, shared history and memorable events to inspire our bespoke menus. 

The following customized menus were each carefully selected to create truly unforgettable dining for the couple, their families, friends and guests. 


Michael + Ryan

M + R were passionate about their menu from our very first meeting.  Regaled with stories of food loves - their first date was at Corso 32, sharing Arancini.  Their hypothetical last meal on Earth would be pasta and they leaned towards cuisine from Japan, Thailand and Italy.   They were clear that they wanted something different and fun in their wedding menu and it was one of our most favourite meals of 2016 to prepare.

Cocktail Hour Appetizers

Panko-Crusted Arancini with Wild Mushrooms & Fontina Cheese, garnished with Lemon Aioli

Soy-Ginger Shredded Short Rib, served on Wonton Crisps with Pickled Carrots

Whipped Chèvre on Crostini with Prosciutto & Melon Salsa

 

Salad Options

Beet Salad with Spinach, Candied Walnuts & Goat’s Cheese Dressing

Mixed Greens with Lemon-Poppy Seed Dressing, Fresh Berries, Candied Pepitas & Gouda Cheese

 

Main Course Options

Roast Sirloin with Barbeque Sesame Sauce, served with Duck Fat Roasted Baby Potatoes

Sweet Soy Chicken with Shitake Orzo, Pea Shoots & Pickled Carrots

Horseradish Roasted Beets

Roasted Seasonal Vegetables with Crispy Kale

House-Baked Herb Bread with Whipped Butter:

Roasted Garlic
Basil-Parmesan
Sun-Dried Tomato


Monica + Sam

We love when people have strong opinions about food - it inspires discussion and it challenges us to please them with the end result.  Sam had definite ideas, and our tasting notes were full of amendments.  Their wedding meal was luxurious and a perfect balance of traditional & new.

i
Duck Soup with Shiitake

ii
Seafood Salad with Chilled Marinated Scallops, Prawns and Salmon, served on Julienned Iceberg Lettuce in Orange-Ginger Vinaigrette

iii
Steamed Whole White Fish with Ginger, Green Onions, Chili and Soy

iv
Roast Alberta Sirloin with Sesame Barbeque Sauce

v
”Fried” Rice

vi
Honey-Roasted Carrots with Cumin

vii
Assorted Squash with Crispy Kale Garnish

viii
Dessert from Art of Cake


Heather + Yaro

Stir generally attracts people for whom food is a priority.  And Heather and Yaro were the perfect fit for us.  Heather’s family comes from a family of ranchers (hence the prime rib - they take their beef seriously ) and Yaro wanted an elevated menu, which introduced the upscale seafood chowder and duck confit.

First Course

Seafood Chowder with Crab, Scallops, Salmon & Mussels

 

Family-Style Main Course

Prime Rib with Sesame Barbeque Sauce, served with Garlic Mashed Potatoes & Side of Hot Grated Horseradish

Duck Leg Confit with Sour Cherry Gastrique, served with Wild Rice Pilaf

Roasted Root Vegetables with Crispy Kale


Erica + Aaron

Sometimes a menu comes about solely on the conversation about what is a favourite dish - in this case, Caprese salad and Osso Bucco were identified as favourites.  Being a June wedding, we instead took the unctuousness of a slow cooked short rib dish and made it fresh and summery with the brightness of pea shoots and pickled carrots.

Salad Course

Classic Caprese - Local Tomatoes & Basil, Bocconcini, Olive Oil & Balsamic Reduction

Baby Kale with Mushrooms, Sylvan Star Old Grizzly Gouda, Egg & Bacon in Honey-Dijon Dressing

 

Main Course

Soy-Ginger Boneless Beef Short Ribs, served with Coconut Rice & garnished with Pickled Carrots & Pea Shoots

Honey-Cumin Parsnips & Carrots

House-Baked Herb Bread & Butter


Genna + Reid

G + R are another couple who impressed on us the requirement to have amazing food.  We love when a couple chooses something different - in this case, the jerk chicken (of which we are pretty proud:  full of scotch bonnets and handfuls of thyme and allspice).

Cocktail Hour Appetizers

Shredded Malalysian Chicken on Corn Tostada

Crostini with Whipped Chevre, Tomato Chutney & Prosciutto

 

Salad

Beet & Spinach Salad with Buttermilk-Goat’s Cheese Dressing & Candied Walnuts

 

Main Course

Roast Sirloin with Mushroom Marsala Demi Glace, served with Rosemary-Feta Mashed Potatoes

Jerk Chicken with Crispy Slaw; served with Saffron Rice

Seasonal Roasted Vegetables with Crispy Kale

 

Dessert

Creme + Caramel - Vanilla Custard Pots with Caramel 

 


Elyse + Brent

Our notes about E + B’s menu has lots of hearts beside it - indicating how many foods this couple likes (also may give nod to the genuine positivity of this couple themselves).  One of the most fun aspects about this wedding was setting up the sweets table in the middle of a field outside of Edmonton in the most gorgeous tent designed by Special Event Rentals and Cory Christopher, abundant w/ rich greens and florals.  Catering in the middle of a field has its challenges, but the enjoyment of doing so, surrounded by nature and being a part of a joyous occasion, is incomparable.

Salad

Mixed Greens with Bacon, Mushroom, Aged Cheddar & Honey-Dijon Vinaigrette

 

Main Course Options

Roast sirloin with Mushroom-Marsala Demi Glace, served with Greek-Style Roasted Potatoes

Cajun-Spiced Salmon with Mango Salsa & Coconut Rice

Roasted Peppers with Feta & Balsamic

 

Dessert Table

Assortment of Tartlets (Lemon, Berry, Chocolate), Macarons, Chocolate-covered Strawberries, Cookies, Squares & Confections

 


Shantel + Sean

S + S are a couple that had strong feelings about what they love to eat.  We love that this menu incorporates Shantel’s mom’s nachynka recipe (we are all about showcasing one’s heritage) and that we were able to accommodate Sean’s dairy allergy.  Shantel loves different grains, and for the black cod dish we used farro, which held up beautifully under the unique pressures inherent to a catered meal.

Passed Appetizers

Little Shepherd’s Pie

Flatbread with Tomatoes & Basil

Shantel’s Mom’s Nachynka in Siljan Cups with Bacon and Chive Garnish

Shrimp Remoulade on Little Melba Toasts with Molasses Butter

 

Salad

Spinach Salad with Honey-Dijon Vinaigrette, Bacon, Mushrooms & Egg

 

Main Course

 Sirloin with au jus, Sautéed Mushrooms & Fried Onions, served with Smashed Baby Potatoes & Horseradish Side

Cajun Blackened Sablefish served with Farro & garnished with Crispy Slaw

Roasted Seasonal Vegetables with Crispy Kale

 

Dessert

Pumpkin Panna Cotta with Salted Caramel Sauce

 


Jayda + Bryan

This meal was about as fun to make and down to earth as the couple themselves.  They were mostly certain from the start what they wanted to offer their guests.  Nothing beats the beautiful marriage (pardon the pun) of pulled pork and coleslaw.  On a personal note, I also love that I was able to prepare my grandma’s pumpkin pie recipe for their dessert station.  I am probably biased, but it’s the best pumpkin pie I’ve ever tasted.

First Course

Mixed greens with Fresh Berries, Candied Walnuts & Edam Cheese in Coconut Poppy Seed Dressing

 

Main Course

North Carolina Pulled Pork with Crispy Slaw, served with Macaroni & Cheese

Chicken Sausages with Sun-Dried Tomatoes

Roasted Seasonal Vegetables with Crispy Kale

Cheddar Cornbread with Sweet Butter

 

Sweet: Pie Station

Apple Crumble & Classic Pumpkin, with side of Whipped Cream

 


Maggie + Steve

One of my favourite memories at the beautiful M + S’s tasting was when it was declared that Steve likes everything Deluxe.  And this explained a lot about them.  It was impossible not to be excited for their wedding and the menu that they chose.  They were positive about everything and laughter was a constant.  The fact that they had 18 in the wedding party also spoke to the Deluxe of this couple (when one doesn’t fit on the stage, we’ve reached another level)!

A word on the steak sauce - this was our favourite sauce for 2016.  Even after all the times I’ve eaten this dish, it is still my favourite.  Maybe this is why so many couples opted for it this year (I likely described it at almost every consultation).  The development of this sauce was such trial and error that the written recipe looks like a hot mess.  Or, perhaps more accurate: a labour of love.

Salad

Spinach Salad with Mushrooms, Cranberries, Grated Carrots, Chickpeas, Manchego in Sherry Vinaigrette with Candied Almonds

 

Main Course Options

Jerk Chicken with Crispy Slaw, served with Tomato Rice

Roast Sirloin with Sesame Barbeque Sauce, served with Roasted Baby Potatoes

Mixed Seasonal Vegetables garnished with Crispy Kale


Suzie + Matt

Our notes for Suzie and Matt’s consultation ended up being a just a long list of foods they loved.  Reviewing their menu, we may have touched on the whole list in this menu - a trip around the world so to speak.  

My favourite part was the chicken dish.  I don’t generally love chicken, but I’m so glad that they mentioned they liked potato salad, so we prepared it warm with peppers and corn, and paired with the chicken supreme, lemon vinaigrette and heaps of herbs with the tzatziki.  After their wedding, I've probably offered it on almost every menu proposal since, regardless of whether the 2017/18 couple indicated that they like those elements.  It’s just that good.

Cocktail Hour Appetizers

Perogy Tartlets with Sour Cream, Bacon & Chives

Shredded Hoisin Pork on Wonton Crisps, garnished with Pickled Carrots

 

First Course Options

Mixed Greens with Coconut Poppy Seed Dressing, Fresh Berries, Gouda Cheese & Candied Walnuts

 

Main Course Options

Roast Sirloin with Sesame Barbeque Sauce, served with Roasted Garlic Mashed Potatoes

Roast Chicken with Lemon & Fresh Herbs, served with Tzatziki & Warm Potato Salad

Roasted Peppers with Balsamic Glaze & Feta

House-baked Herb Bread & Butter

 

Dessert

Creme + Caramel - Vanilla Custard in Mason Jars with Butterscotch

 


Bonnie + Joe

Bonnie and Joe were our first wedding of 2016, back in February.  The little hotdogs during cocktail hour were so whimsical and such a hit (perfect pairing with a drink!).  And our caesar salad is amazing, if we may toot our own horn - heaps of bacon, even more parmesan cheese, anchovy-filled garlic dressing and house-seasoned croutons.  

Every few menus we offer a house-baked herb bread.  And we’ll probably share the recipe soon.  It’s so easy to make, although it takes up to a day to prepare.  

Cocktail Hour Appetizers

Little Hotdogs with Pickled Onions & Pesto Relish

Crostini with Bruschetta & Feta 

 

Salad

Classic Caesar 

 

Main Course

Roast Chicken with Pesto & Goat’s Cheese, served with Roasted Baby Potatoes

Roasted Carrots with Honey & Thyme

Roasted Beets with Horseradish

House-Baked Herb Bread & Butter

 


Ashley + Reid

The first meeting with A + R was memorable - jovial and expressive Ashley was a perfect counterpart to Reid’s quiet pensiveness.  Ashely wanted the menu to nod to her Ukrainian heritage, and their menu communicated this via cute little perogy tartlets during cocktail hour, beets and plenty of dill during dinner.

Their tasting was a tonne of fun, especially for the desserts, where it felt like a bit of Masterchef Canada, 6 people all having an opinion and tweaking what was prepared so it was exactly how they wanted it.  The apple tartlet at first was not 100% and so we added some butterscotch, which Reid said he has never cared for.  To everyone’s surprise, he gave a two thumbs up to the butterscotch-apple-streusel mix.  Ashley sent me a heartfelt follow up email the next day thanking me for opening her soon-to-be-husband’s eyes for turning him onto butterscotch.

Cocktail Hour Appetizers

Perogy Tartlets with Bacon, Sour cream & Chives

Smoked Salmon on Cucumber Rounds with Dill Aioli & Pickled Onions 

Bacon-Wrapped Dates on Knotted Bamboo Skewers 

 

Salad

Beet & Spinach Salad with Dill-Buttermilk-Goat’s Cheese Dressing with Candied Walnuts

 

Main Course Options

Roast Sirloin with Peppercorn Demi Glace, served with Rosemary-Feta Mashed Potatoes

Salmon glazed with Pineapple & Soy, served on Coconut Rice

Roasted Bell Peppers with Balsamic Glaze & Feta

Roasted Seasonal Vegetables with Crispy Kale

 

Dessert

Trio of Tartlets

Lemon & Berries, Apple, Butterscotch & Streusel, Whipped Cheesecake with Blackberry Preserves

Stir Catering & Event Management, 2013.