Holiday Catering Calgary: Elegant Cocktail Receptions and Bright Brunches by Adam Gourmet

A cocktail-style holiday party keeps the conversation moving and the energy high. We curate a progression of passed canapés, add one or two chef-attended stations for theatre, and finish with a dessert spread that guests can’t resist. It’s a perfect format for offices, showrooms, galleries, and chic home gatherings.

Passed Bites (6–10 pieces per guest across 60–90 minutes)

• Mini Beef Wellingtons: Tender filet, mushroom duxelles, and golden pastry with a silky jus dip. Classic, luxurious, and crowd-pleasing.
• Truffle Mushroom Arancini (V): Crisp risotto balls with porcini and white truffle, topped with parmesan snow and chive aioli—comfort with finesse.
• Caprese Skewers (V, GF): Cherry tomato, basil, and bocconcini finished with aged balsamic—bright, fresh, and palate-cleansing.
• Seared Scallops (GF): Sweet scallops, caramelized on the pan, with lemon-garlic aioli and micro herbs—elegant and indulgent.
• Smoked Salmon Blinis: Buckwheat blinis with premium smoked salmon, dill crème, and roe. Gluten-free cucumber rounds available by request.

Chef-Attended Stations (choose 1–2)

• Carving Station: Choose herb-roasted turkey (with pan gravy and cranberry-orange relish) or roast beef (with red wine jus and horseradish cream), served on mini brioche or slider buns for mess-free mingling. Add Yorkshire puddings or truffled mash for a wintery flourish.
• Artisan Cheese & Charcuterie: A curated selection of soft, aged, and blue cheeses, cured meats, house pickles, fruit, mustards, chutneys, crackers, and gluten-free crisps. Styled with seasonal greenery and risers for a stunning focal point.
• Pasta Bar with Chef Finishing: Orecchiette or penne (GF available) finished à la minute with your choice of truffle cream, slow-roasted tomato basil, or nut-free pesto. Add roasted mushrooms, grilled chicken, and parmesan for build-your-own bowls with incredible aroma and theatre.

Sweets Table (3–4 pieces per guest)

• Mini Tiramisu Cups: Espresso-soaked layers and mascarpone cream, dusted with cocoa—elegant in every bite.
• Chocolate Mousse Cups (GF): Silky dark chocolate with sea salt, a chocolate shard, and optional nut-free crunch.
• Seasonal Fruit Tarts: Vanilla pastry cream in crisp shells, topped with jewel-toned fruits.
• Festive Cookie Table: Shortbreads, ginger snaps, biscotti, and thumbprints—styled on multi-height platters for a nostalgic finish.

Service tips for cocktail events:

• Mix hot and cold canapés for pacing, and alternate protein-forward and veg-forward rounds to keep everyone engaged.
• Plan 6–10 passed bites per guest plus 1–2 “small plate” portions from stations for a 60–90 minute reception.
• Clearly label V (vegetarian), Vegan, GF (gluten-free), DF (dairy-free), and Halal-friendly; brief servers so guests can ask questions with confidence.

Light & Bright Holiday Brunch: Daytime Delight With Style

Brunch has a special kind of cheer—sunlit rooms, easy conversation, and dishes that feel comforting yet fresh. It’s perfect for team appreciation events, weekend family gatherings, or a festive open house. We’ll design a lineup that’s balanced, colorful, and satisfying without feeling heavy.

Savoury Selections

• Smoked Salmon Platter (GF): Hand-sliced salmon with lemon, capers, red onion, dill, and rye + GF crackers. Crème fraîche and whipped herbed cheese on the side for a luxe DIY bite.
• Mini Quiches: A trio of flavors—spinach-feta; bacon-leek; roasted mushroom-gruyere. Crisp shells with custardy centers. Vegetarian and GF crust options available.
• Shakshuka Bake (GF, DF on request): Tomatoes, peppers, cumin, and paprika baked with soft eggs; served with warm pita or gluten-free toast soldiers. A showstopper for the table.
• Maple Breakfast Sausages (GF, DF): Locally sourced links, simply seasoned and served piping hot.
• Herbed Frittata Squares (GF): Seasonal vegetables (asparagus, peppers, zucchini), fresh herbs, and parmesan. Dairy-free versions available.

Sweet Selections

• Cinnamon Brioche French Toast: Thick-cut brioche in cinnamon custard, golden seared and served with maple syrup, berry compote, and vanilla Chantilly.
• Yogurt Parfait Bar: Greek yogurt (plus a plant-based option) with seasonal fruit, spiced compote, toasted granola (nut-free on request), and honey—fresh and customizable.
• Gingerbread Waffles: Crisp and warmly spiced; serve with cinnamon butter and pure maple syrup. Add berry compote for color and brightness.

Sides & Sips

• Seasonal Salads (choose two):
  • Winter Greens with chèvre, cranberries, and maple-balsamic.
  • Citrus Fennel (GF, DF) with orange, shaved fennel, olives, mint, and olive oil.
  • Quinoa Roasted Veg (GF, DF) with squash, peppers, herbs, and lemon vinaigrette.
• Fruit Boards: Artistically arranged melons, berries, grapes, and citrus—finished with mint and lime.
• Beverage Stations:
  • Fresh-Pressed Juices: Orange, apple-ginger, and carrot-citrus.
  • Coffee/Tea Bar: Quality coffee, herbal teas, dairy and plant milks, sugar/honey.
  • Optional Hot Cocoa/Masala Chai Station: With marshmallows, cinnamon sticks, crushed candy cane, and authentic spiced chai (decaf available).