CATERING Menu Working File

8/8/2019 CATERING Menu Working File

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Table of Contents

Breakfast Continental Breakfast

Sweets & Such

Beverages

Lunch Sandwich Menu, Cold Menu, Buffet

Cold Hors Doeuvres

Hot Hors Doeuvres

Mirrors & Platters

Cocktail individual Pricing (Reception)

Platters

Cocktail Cocktail Menus

Theme

From the Carving Board

Dinner Sit-Down, Buffet

Seasonal Spring Menus, Barbeque

Menu Choices

Catering Equipment Rental

Rental Information

How to Choose a Caterer


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Breakfast Continental Breakfast

Continental Breakfast #1 $ 7.25 / Person

Freshly Baked Croissant au Beurre, Almond,

Pain au Chocolate & Cheese Bread.Fresh Fruit Tray Beautifully Arranged &

Brimming with Fresh Fruits & Berries.

Selection of Chilled Fruit Juices

Menu prices are based on a guest count of 15


Assorted Freshly Baked Goods

(Croissants, Pain au Chocolate,

Danish Pastries, Muffins & Fruit Turnovers)

Fresh Fruit Tray Beautifully Arranged &

Brimming with Fresh Fruits & Berries.

Selection of Chilled Fruit Juices.



Selection of Small Nut, Bran & Fruit Muffins

Assorted Mini Croissants

Bagels with Cream Cheese & Whipped Butter Rosettes

Fresh Fruit Kebabs served with a Yogurt dip.Selection of Chilled Fruit Juices.



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Sweets & SuchAssorted Tarts & Squares $ 3.25 / Person

Brownies, Banana Bread, Butter Tarts, Tartatin & Fresh Fruit Tart

Assorted Fresh Baked Cookies $ 1.95 each

Assorted Freshly Baked Muffins $ 1.95 eachCinnamon Buns $ 2.25 each

Croissants $ 2.25 each

Petit Pain Au Chocolat (Chocolate Croissants) $ 2.75 each

Assorted Fruit Turnovers $ 2.25 each

New York Cheese Cake (individual slice) $ 55.00/DZ

With Assorted Toppings

Chocolate Pt $ 45.00/DZ

Fresh Fruit Kebabs Tree $ 36.00/DZ

In Grand Marnier

Chocolate Fondue $ 5.95 / Person

With Fresh Fruit & Pound Cake for Dipping

Fresh Fruit Basket (Whole) $ 1.95 each

Banana, Apple, Oranges & Pear

Snack Basket $ 3.25 / Person

Potato Chips, Pretzels, Peanuts or Nuts & Bolts

Tortilla Chips & Salsa $ 3.95 / Person

Beverages

Coffee Services $ 2.00 / Person

Freshly Brewed Regular & Decaffeinated or/and Tea

Assorted Herbal Tea $ 2.50 each

Assorted Juices $ 2.75 eachAssorted Soft Drinks $ 2.50 each

Bottle Water $ 2.25 each

Fruit Punch (Non Alcoholic) $ 12.50 / litre

San Pellegrino $ 3.25 each

Perrier $ 3.25 each


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Lunch Sandwich Menu, Cold Menu, Buffet{Following Choices are Buffet Style}

LUNCH MENU #1 $ 13.95 / PersonSelection of Closed Face Sandwiches on assorted Fresh Breads, Pitas,

Croissants & Tortilla Wraps (1 per person)

Bowtie Pasta Salad with Grilled Vegetables

Assorted Mini Fruit Tarts & Squares

Sandwich Fillings may include: Roast Beef, Smoked Turkey, Ham & Cheese, Tuna, EggSalad, Grilled Vegetables with Pesto & Goat Cheese,

Grilled Chicken & Tzatziki, Smoked Char & Cream Cheese

Please note all menu prices based on guest count of 15

LUNCH MENU #2 $ 17.95 / Person

Selection of Closed Face Sandwiches on Assorted Fresh Breads, Croissants, Baguettes, Pitas &Tortilla Wraps (1 per person)

Fresh Vegetable Crudits with Yogurt Dips

International & Domestic Cheeses Garnished with Grapes, Apples & Crackers


Sandwich Fillings may include: Roast Beef, Smoked Turkey, Ham & Cheese, Tuna, EggSalad, Grilled Vegetables with Pesto & Goat Cheese,

Grilled Chicken & Tzatziki, Smoked Char & Cream Cheese


LUNCH MENU #3 $ 19.95 / PersonSoup & Open Face Sandwiches

Soup of the Day with Crackers

Open Face Sandwiches on Assorted Bread (1 1/2 per person)

Mixed Seasonal Greens with Raspberry Vinaigrette.

Tri-Colour Fusilli Pasta Salad with Marinated Vegetables & Parmesan

Assorted Tarts & Squares

Sandwich Fillings may include: Roast Beef, Smoked Turkey, Ham & Cheese, Tuna, EggSalad, Grilled Vegetables with Pesto & Goat Cheese, Grilled Chicken & Tzatziki, Smoked

Char & Cream Cheese



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Classic Tea Sandwiches with Assorted Fillings (6 triangles per person)

Fresh Vegetable Crudits with Yogurt Dip

International & Domestic Cheeses Garnished with Grapes, Apples & Crackers

Assorted Mini Tarts & SquaresSandwich Fillings may include: Roast Beef, Smoked Turkey,

Ham & Cheese, Tuna, Egg Salad, Grilled Vegetables with

Pesto & Goat Cheese, Grilled Chicken & Tzatziki,

Smoked Char & Cream Cheese Menu prices are based on a guest count of 15

{Following Choices are Buffet Style}


Hot Ricotta & Spinach Manicotti in a light Cream Sauce

Cold Country Lemon Fried Chicken

Cold Beef Tenderloin crusted with Dijon Mustard & Provencal Herbs

& Served with Barnaise-style Sauce

Yukon Gold Potato Vinaigrette Salad

Mixed Seasonal Green Salad & Assorted Dressings, Grilled Vegetables.


Prices are subject to change.


Menu items may be substituted


Spinach & Mushroom Crpes in a light Cream SauceGrilled Chicken Breast with Fresh Herbs, Cracked Black Pepper & Olive Oil, served with aDill Mustard Mayonnaise Sauce

Mixed Seasonal Greens with Honey Lime Dressing

Marinated Vegetable Salad

Cake Selection of the Day

Minimum of ten people, and prices are subject to change.

Menu items may be substituted.

{Following Choices are Plated on Disposable Dishware}

LUNCH MENU #7 $ 21.95 / PersonThai Boneless Chicken Breast Marinated in Lime, Coriander & Garlic,

served with a Pineapple Salsa

Angel Hair Pasta Salad with Red Peppers & Sesame Oil Dressing


Crme Caramel



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Cold Country Fried Chicken Served with Ginger Plum Sauce

Grilled Corn Salad with Diced Tomato & Peppers

Classic Caesar Salad with Creamy Dressing, Croutons & Fresh Parmesan.

Tartatin Upside Down Caramelized Apple Pie


{Following Choices are Plated on Disposable Dishware}


Cold Poached Arctic Char with a Lemon Mayonnaise Sauce

Waldorf Potato Salad

Mixed Seasonal Greens with Balsamic Dressing

Chocolate Mousse Cake with a Raspberry Couli


LUNCH MENU #10 $ 22.95 / PersonOven Roasted Boneless Chicken Breast Stuffed with Spinach,

Artichokes & Goat Cheese with a Dill Mustard Sauce

Tri-Color Fussily Pasta Salad with Marinated Vegetables & Parmesan


Fresh Fruit Tarts



Cold Beef Tenderloin, Crusted with Dijon Mustard & Provencal Herbs,

Served with a Barnaise SaucePotato Salad with Olive Oil & Fresh Rosemary

Classic Spinach Salad With Orange & Cashews

Chocolate Swirl Cheese Cake



Cold Sliced Loin of Veal Stuffed with Feta, Sun Dried Tomatoes,

Fresh Herbs & Served with Mango Chutney

Cheese Tortellini Salad with a Pine Nut & Basil Pesto

Classic Caesar Salad with Creamy Dressing, Croutons & Fresh Parmesan.

Carrot Cake with Cream Cheese IcingMenu prices are based on a guest count of 15


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Penne Pasta with Grilled Chicken, Peppers,

Mushrooms & Herbs in a light Cream Sauce

Garlic Bread

Greek Salad / Green & Red Pepper, Tomato, Cucumber,Black Olive & Feta Cheese

Chocolate Fudge Cake



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Cold Hors DoeuvresDevil Eggs $ 20.95/DZ

Salami & Melon Cones $ 19.95/DZ

Mini Pitas (Curried Chicken or Shrimp Salad) $ 21.25/DZ

Grilled Asparagus Wrapped in Proscuitto $ 23.95/DZMalpque Oyster Bar Market Price per person

Country Pt (Served on Toasted Rounds) $ 20.50/DZ

Celery Boats (Stuffed with Herb Cream Cheese) $ 19.00/DZ

Cherry Tomato Florentine (Stuffed with Spinach) $ 19.75/DZ

Pickled Herring Rounds $ 20.50/DZ

Assorted Deluxe Canaps $ 28.95/DZ

Assorted Extra Fancy Canaps $ 34.95/DZ


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Hot Hors DoeuvresVegetarian Spring Rolls $ 19.75/DZ

With Plum Sauce

Samosas with Mango Chutney $ 22.75/DZ

Chicken, Beef or VegetablesBuffalo Meat Balls $ 19.25/DZ

With BBQ Sauce

Chicken Satays $ 20.95/DZ

With Thai Peanut Sauce

Mini Shish Kebabs $ 24.50/DZ

Caribou or Muskox

Mini Quiches $ 19.75/DZ

Ham & Cheese, Arctic Char or Spinach & Mushroom

Sea Scallops $ 23.95/DZ

Wrapped in Bacon

Sirloin Tips $ 22.50/DZ

Wrapped in Bacon

Vegetables Tempura $ 19.50/DZ

In a Light Oriental Batter

Fantail Shrimps $ 24.50/DZ

Lightly Breaded & Served with Cocktail Sauce

Mini Quesadillas $ 19.75/DZ

Chicken

Spanakopitas $ 19.95/DZ

Spinach, Goat Cheese & Roasted Garlic in Phyllo

Mini Sausage Rolls $ 20.50/DZBeef

Bruschettas $ 19.00/DZ

Garlic Toast with Olive Oil, Salsa & Parmesan

Stuffed Mushroom Caps $ 25.50/DZ

With Snow Crab

Snow Crab Cakes $ 26.95/DZ

With Mango Ginger Sauce

Mini Egg Rolls $ 20.75/DZ

With Plum Sauce

Chicken Wings $ 19.50/DZ

Honey Garlic


10/36

Mirrors & PlattersAssorted Vegetables Crudits & Dip $ 59.50 (10-15 people)

Fresh Seasonal Vegetables with Yogurt Dip

Pickle Tray $ 32.50 (10-15 people)

Assorted Olives Gherkin, Pickles & OnionImported & Domestic Cheeses $ 69.50 (10-15 people)

Served with Assorted Crackers Grapes & Apples

Fresh Fruit Platter $ 59.50 (10-15 people)

Fresh in Season

Cold Cuts Mirror $ 69.50 (10-15 people)

Selection of meats with Fresh Bread & Condiments

Italian Antipasto $ 75.00 (10-15 people)

Array of Italian favorites

Caribou Carpaccio $ 79.50 (10-15 people)

Marinated in Balsamic Vinegar & Olive Oil

Grilled Vegetable Platter $ 52.50 (10-15 people)

Char Broiled & Fine Herb Vinaigrette

Smoked Arctic Char $ 185.00 per Side

Served with Pumpernickel Bread, Capers, Onions & Lemons

Assorted Cocktail Sandwiches (50 pcs.) $ 67.00 per Tray

Egg Salad, Tuna Salad, Roast Beef, Ham & CheeseTurkey & Pastrami

Shellfish Pyramid (3 sided) $ 495.00 (250 pcs.)

Large Tiger Shrimps, Crab Clusters & Crayfish

Built & displayed on a pyramid, Served with Cocktail Sauce

& Lemon WedgesSelection of Dips $ 27.95 (2 small bowls)

Including Hummus, Tzatziki, Babaganush, Smoked Eggplant or

Smoked Char Dip with Ficelle Toasts & Pita Breads

Black Peppercorn Crusted Beef Tenderloin Platter $ 98.00 (serves 15 people)

Thinly Sliced & Served Cold with Mustard, Fruit Chutney & Breads.

Old Fashioned Smoked Ham Platter $ 142.00 (serves 30-40people)

Served Sliced & Cold with a variety of Breads &

Garnished with Cranberry & Assorted Mustard.

Wheel of Baked Brie a wheel $ 75.00

of a wheel $ 45.00Prepared with Poached Pears wrapped in Phyllo with

Almonds & Served with Crackers.


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COCKTAIL INDIVIDUAL PRICING (Reception)

Platters{Following Choices are Plated on Disposable Dishware}

International & Domestic Cheeses served with Fresh Fruit & CrackersSmall $ 35.00

Medium $ 50.00

Large $ 65.00

Selection of Pates & Terrines served with Crackers

Small $ 40.00

Medium $ 55.00

Large $ 75.00

Fresh Garden Vegetables & Crudits with Dips

Small $ 30.00

Medium $ 42.00

Large $ 50.00

Fresh Fruit Platter with Yogurt Dip

Small $ 33.00

Medium $ 47.00

Large $ 59.00

Tray of Yellow & Blue Corn Tortillas with Salsa $ 26.50

Prices are subject to change.

Above prices do not include service, staff, rentals, delivery fee or applicable taxes.


12/36

Cocktail Cocktail Menus

Cold Cocktail Reception $ 16.95 / PersonProfitrole

Mini Choux Puff with Gorgonzola,Grilled Pear, Red Pepper & Toasted Pecans

Classic Canaps

Cocktail-size Canaps crowned with a variety of toppings, including; Brie & Raspberry,

Bundnerfleish, Pates, Scallops,

Smoked Arctic Char & Quail Egg

Imported & Domestic Cheese Platter

Garnished with Apples & Grapes, Served with Assorted Crackers

Yukon Gold Potato Wedges

Steamed & topped with Grilled Chicken & Basil Pesto

Assorted Fresh Vegetables & Crudits

Served with Dip

Assorted Pickles & Olive Trays

Marinated Shrimps

Large Tiger Shrimps marinated in Lime, Garlic,

Coriander & White Wine, served with a Creamy Cognac Dip

Blackened Pickrell

On Miniature Herbed Scone with Cajun Onion Mayonnaise & Seasonal Greens

Smoked Turkey

On Miniature Cornmeal Muffin, with Cream Cheese & Onion Compote

Pissaladire

French Pizza-style Puff Pastry Triangle topped with Tomato,Fresh Herbs, Black Olives, Onion & Chvre Cheese

Miniature Dessert Selection (add $3.25 per person)

Mini Fresh Fruit Tarts

Mixed Tarts & Squares



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14/36

Cocktail Themed Stations Pricing varies

Caviar Station

An Assortment of Caviar set on Ice Served on Fresh Baguette Rounds

Freshly Shucked Oyster BarServed with an array of Sauces & Lemon Wedges

Rack of Lamb Station

On-site Chef to slice Racks of Lamb Provencal. Served as an individual piece on the bone

Beef Tenderloin Carving Station

Miniature Yorkshire Pudding with Port Sauce

Smoked Arctic Char Station

Served with Pumpernickel Bread, Capers, Onions & Lemons

Fresh Shellfish Station

Large Tiger Shrimps, Crab Clusters & Crayfish Built & Displayed on a Pyramid, Served withCocktail Sauce & Lemon Wedges

Mashed Martinis

Yukon Gold Mashed Potatoes served with Sour Cream,

Chives, Bacon Bits, Chopped Tomatoes, & Cheddar Cheese

Chocolate Fondue Station

Chocolate Fondue served with Exotic Fresh Fruit Kabobs

Baked Brie

Baked Brie Station with Fresh Fruit & Cracker Garnish

Dessert Crpes Station

Crpes made on-site by a Chef. Served with Fresh & Dried Fruit

Classic Stationary Table

(Contents on this table can be selected to suit your specific needs)

A variety of Dips Tzatziki, Hummus, Curried Butternut Squash, Artichoke, Spinach,Vegetable Dip & Smoked Char Dip, with Crackers

Garden Fresh Vegetables & Crudits With Savory Dip

Basil Pesto Tortellini On a Skewer

Mini Mexican Fahjitas Served with a variety of Fillings including:

Chicken, Beef, Pork, Cheese, Chopped Lettuce,Chopped Tomatoes & Sour Cream

Imported & Domestic Cheese & Fruit Display Table with a variety

of Domestic & International Cheeses. Garnished beautifully

with a Selection of Fresh Fruits

We suggest a minimum of two station selections and recommend three,

as a general rule of thumb for presentation.


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These stations are available to order for a minimum of 30 guests.

Raclette Station

Raclette Stove with 2 - 1/2 Wheels of Raclette Cheese will be Operated by the Chef.

Includes;

Gerkins, Pickled Onions, Viande de Grisson & Steamed Baby Potatoes

Italian Theme Station Pricing varies

Warm Bowtie Pasta with Grilled Vegetables

Tossed with Olive Oil, Garlic & Parmesan

Warm Agnolotti stuffed with Wild Mushrooms

Served in a fresh Tomato Basil Sauce with Fresh Parmesan,

Crushed Chili Peppers & Cracked Black Pepper

Meat Lasagna

Vegetarian Lasagna

Penne PrimaveraFussili Pesto

Rottini Carbonara

Riccata Stuffed Ravioli with a Tomato, Ros Sauce

Lobster Ravioli with Lobster Cream Sauce

Meat Tortellini alla Alfredo

Croquette Risotto

Traditional Caesar Salad with creamy dressing & home-made Croutons.

Insalata Caprese

Ripped Tomatoes & Buffalo Mozzarella with Basil & Olive Oil

BruschettaCrushed Tomatoes, Onions, Parsley & Olive Oil Served on Crostini

Italian Antipasto

Sliced Melon accompanied by thinly sliced Prosciutto, Genoa Salami, Porchetta, Cappicollo,

Asiago Cheese, Parmesan & Gogonzola.

Assorted Olives, Bread Sticks, Crusty Italian Breads & Whipped Butter Rosettes

Please contact us for current pricing.

We suggest a minimum of two food station selections.

We recommend four, as a general rule of thumb for presentation.


16/36

Canadian Station Pricing varies

Roasted AAA Alberta Striploin

Sliced by a Chef on-site & Served with Mini Rolls,

Four Peppercorn Cognac Sauce, Horseradish & Grainy Mustard,

with Fresh Cracked Black PepperMini Buffalo Burgers

Served with all Condiments

Barren Land Caribou Tartar

Garnished with Quails Eggs & Served with

Toasted Baguette Rounds & Endive Leaves

Mousseline of PEI Potatoes

Creamy Whipped New Potatoes, with Subtle Rosemary & Roasted Garlic

Fresh PEI Mussels

Steamed with Herbs & White Wine

Cold Pacific Poached Salmon

With Peppers, Lemon & TzatzikiQuebecs Tourtire

Traditional Quebecs Meat Pie

Prairie Wild & White Rice Salad

Long grain White & Wild Rice Tossed with

Fresh Herbs & Diced Vegetables

Garden Green Salad

With Fresh Garden Vegetables, Tossed in a Light Red Wine Vinaigrette

Please contact us for current pricing. We suggest a minimum of two food station selections andrecommend four, as a general rule of thumb for presentation.

Mexican Station Pricing varies

Diablo Fajitas

An on-site Chef will design your guest's Grilled Chicken or Beef Fajitas with fillings including:

Monterey Jack Cheese, Diced Tomatoes, Onions, Sour Cream,

Guacamole, Salsa, Hot & Sweet Peppers, & Shredded Lettuce

Black Bean & Corn Empanadas

Chili Con Qheso

Served with Tortilla Chips for dipping

Mexican Corn Salad

With Sweet Tomatoes, Cumin & CorianderVegetarian Quesadillas

Soft Tortillas Topped with Mango & Brie or Salsa Fresca & Cheddar. Chunky Mild Salsa &

Guacamole

Blue, Red & White Corn Tortillas

Please contact us for current pricing. We suggest a minimum of two food station selections andrecommend four, as a general rule of thumb for presentation.


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Spanish Station Pricing varies

Tapas Bar

A selection of hot & cold Spanish Appetizers

Paella

Spanish-Style Rice with Saffron, Sausage, Chicken, Mussels,

Calamari, Scallops & VegetablesScallops Cviche

Marinated Scallops with Lime, Cilantro & Olive Oil

Prosciutto & Melon

Sliced Honeydew & Cantaloupe Melon & Thinly Sliced Prosciutto

Corn Bread


We suggest a minimum of two food station selections and recommend four,


THEME

Themed Dinner Stations Pricing Varies

Asian Station

Stuffed Omelette

With Mango, Curry Paste & Served on Cucumber

Ginger Chicken

Asian Stir-fried Vegetables in Oyster Sauce with Vegetable Fried Rice.

Rice Noodle Salad

With Snow Peas, Shrimp & Red PeppersTossed in Sesame Oil Citron Vinaigrette

Grilled Teriyaki Atlantic Salmon

Served as cold slices with in-house blend Teriyaki Sauce


We suggest a minimum of two food station selections and recommend four,



18/36

From the Carving Board

{Optional Add-ons to compliment your Dinner Buffet}

Items Below are Served with Dinner Rolls & ButterAAA Alberta Hip of Beef au Jus $ 650.00

Sliced & Served with Whipped Horseradish & Mustard

(Serves 120 Guests)

AAA Alberta Beef Strip Loin $ 295.00


(Serves 30 Guests)

AAA Prime Rib au Jus $ 325.00


(Serves 30 Guests)

Roast New Zealand Leg & Rack of Lamb $ 440.00

Rosemary, Mint Jus & BBQ Sauce

(Serves 40 Guests)

Baked Maple Glazed Hip of Ham $ 295.00

Slice & Served with Honey Mustard & Mayonnaise

(Serves 40 Guests)

Whole Roast Angus Tenderloin $ 275.00

Sliced & Served with Barnaise Sauce

Whipped Horseradish, Mustard & Mayonnaise

(Serves 20 Guests)

Whole Roast Tom Turkey $ 250.00

Sliced & Served with Cranberry Sauce, Gravy & Savory Stuffing(Serves 35 Guests)

Whole Poached Arctic Char $ 395.00

Surrounded by Medallions of Char

Served Chilled & Decorated with Whipped Cream Cheese

Cocktail Rye & Miniature Pumpernickel

Capers, Lemon Wedges & Sliced Onion Rings

(Serves 50 guest)

Whole Suckling Pig Roast on a Spit $ 385.00

Served with Maple Chipolte Sauce & Assorted Mustards

Whole Alberta Lamb Roast on a Spit $ 395.00

Rosemary, Mint Jus & BBQ Sauce


19/36

Dinner Sit-Down, Buffet

Buffet Dinner #1 $ 32.95 / Person

Wild California Greens with Assorted Dressing,

Waldorf Potato Salad, Marinated Coleslaw Salad,Bean Salad, Greek Salad & Pasta Salad

Vegetable Platter with Dip, Assorted Cold Cuts Mirror, Fresh Fruits Platter,

Imported & Domestic Cheeses Tray

Roasted Tom Turkey with Gravy & Cranberry Sauce,

Bread Stuffing

Maple Glazed Roasted Leg of Ham (Chef Carved)

Garlic Mashed Potatoes

Candied Yam, Jardinire of Vegetables

Fresh Bread & Butter

Assorted Tarts & Pastries



Waldorf Potato Salad, Marinated Coleslaw Salad,

Bean Salad, Greek Salad & Pasta Salad

Vegetable Platter with Dip, Assorted Cold Cuts Mirror, Fresh Fruits Platter,Imported & Domestic Cheeses Tray

Roasted Alberta Hip of Beef Au Jus, (Chef Carved)

Chicken Tarragon with Wine Cream Sauce

Baby Roasted Red Potatoes, Jardinire of Vegetables


Carrot Cake & Chocolate Fudge Cake


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Waldorf Potato Salad, Marinated Coleslaw Salad,

Marinated Mushroom Salad, Bean Salad,

Greek Salad & Pasta Salad

Vegetable Platter with Dip, Assorted Cold Cuts Mirror, Fresh Fruits Platter,

Imported & Domestic Cheeses Tray

Roasted AAA Prime Rib Au Jus, (Chef Carved)

Poached Arctic Char with Chive Lemon Butter Sauce

Baby Roasted Red Potatoes, Jardinire of Vegetables


Cheese Cake with Assorted Topping

Buffet Dinner # 4 $ 49.95 / Person

Tiger Shrimp Skewers wrapped with a Cherry Tomato inside a Basil Leaf

Brie & Mushroom Tart savory Tartlets filled with a

Mushroom Duxelles, Brie & Red Pepper

Pissaladire French Pizza-style Puff Pastry Triangle topped with Tomato,

Onion, Fresh Herbs, Goat Cheese & Black Olives

Thai Chicken Baskets with Bamboo Shoots, Mushrooms,

Julienne of Red & Yellow Peppers & Coriander in a Phyllo BasketPheasant Medallion stuffed with Wild Mushrooms served with a

Madeira Wine Reduction

Long Grain White & Wild Rice Blend

Side of Poached Arctic Char Served Cold with a Creamy Cucumber Dill Sauce

Sundried Tomato & Ricotta Cheese Agnolotti Served in a Light Tomato Sauce

Steamed Seasonal & Baby Vegetables

Mixed Baby Greens served with Balsamic Vinaigrette

Fresh Assorted Bread Rolls & Whipped Butter Rosettes

Dessert Table Dark Chocolate & Praline Truffle Cake

Baked Almond Tart with Apricots & Jam

Cheese Cake of the Day served with a Light Fruit Coulis

Assorted Mini Tarts, Fresh Fruit Tray

Freshly Brewed Coffee & Tea


21/36


Cranberry Scone with Orange Cranberry Marmalade topped with Stilton Cheese

Pissaladire, French Pizza-style Puff Pastry Triangle topped with Tomato, Onion, Fresh Herbs,Goat Cheese & Black Olives

Chvre & Tomato Tart sprinkled with Pine Nuts

Rack of Lamb crusted in Provencale Herbs & Breadcrumbs

Served with a Pinot Noir Rduction

Roasted Root Vegetables Sweet & Yukon Gold Potato & Parsnip with

Onions & Herbs

Chicken Enchiladas Pastry Pockets filled with Chicken

Poached Arctic Char Medallion Served Cold & Stuffed with White Fish & Watercress with aGreen Herb Yogurt Sauce

Grilled Vegetable Salad Tossed with Olive Oil & Fresh Herbs

Salad of Mixed Baby Greens Served with Balsamic Vinaigrette

Fresh Bread & Whipped Butter Rosettes

Dessert Table French Apple Tart on Puff Pastry with Custard, Dark Chocolate Mousse Cake,Crme Brule, Assorted Mini Tarts, Fresh Fruit Tray


22/36

Seasonal Spring Menus, Barbeque

BBQ Menu #1 $ 15.95 / Person

Tossed Salad with Assorted Dressing

Coleslaw & Potato SaladBeef Burger & Smokies with all condiments



Caesar Salad with Creamy Garlic Dressing

Pasta Salad & Potato Salad

Buffalo Burger & Arctic Char Burger with all the Condiments

Assorted Freshly Baked Fruit Pies


Greek Salad, Marinated Coleslaw & Pasta Salad

On The BBQ

AAA Alberta Rib Eye Steak,

Grilled BBQ Chicken

Corn on the Cob

Baked Potatoes with all the Condiments




Assorted Fresh Vegetables & Crudits with DipFresh Fruit Platter

Greek Salad, Coleslaw & Pasta Salad

Pan Fry Lake Trout

Grilled Buffalo Rib Eye Steak


Corn on a Cob




23/36


Assorted Fresh Vegetable & Crudits with Dip

Fresh Fruit Platter

Greek Salad, Marinated Coleslaw & Pasta Salad

On The BBQArctic Mixed Grilled Kabob (Muskox, Caribou & Buffalo)

Grilled Arctic Char with Chive Beurre Blanc

Corn on the Cob



Fresh Fruit Kabobs

15% Gratuities will be added

GST Not Included

BBQ Rental @ $200 (If not supplied by customer)

BBQ Spit Roast Rental @ $250.00 (If not supplied by customer) Whole Suckling Pig Roast On A Spit at $375 each

Whole Lamb Roast on a Spit at $395 each

Real China/Silverware Included

Menu ChoicesMEATS

t Beef Bourguignon

t Beef Stroganoff

t Beef Pot Piet Beef Roulade with Hunter Sauce

t Beef Stew

t Roast Beef Au Jus

t New York Steak (Strip loin) with Wild Mushroom Sauce

t Tenderloin (Tournedos) with Pepper Corn Sauce, Morels Sauce or

Barnaise Sauce

t Roast Prime Rib Au Jus with Yorkshire Pudding

t Beef Wellington with Bordelaise Sauce

t Veal Scaloppini Marcella

t Veal Scaloppini alla Parmigiana

t Veal Medallions (Tender Loin) with Morels, Brandy Saucet Veal Chop with Mushroom Ragout

t Beaded Veal Cutlet with Wild Mushroom Whiskey Sauce

t Minced Veal Zurichoise

t Pork Chops a la Dijonnaise

t Pork Tenderloin with Calvados Cream Sauce

t Prunes Stuffed Pork Loin with Madeira Sauce


24/36

t Roast Leg of Lamb with Rosemary Jus

t Grilled Lamb Chops with Old Fashion Mustard Seeds Sauce

t Rack Of Lamb with Rosemary. Mint Sauce

t Elk Strip Roulade with Cranberry, Pecan Stuffing

t Caribou Strip Loin with Juniper Berry Sauce & Birch Syrup Sauce

t Muskox Strip Loin with Cranberry, Maple & Port Wine Infusiont Buffalo Tenderloin on a Grilled Portabella with Garlic, Balsamic Reduction

t Grilled Ostrich Filet with Saskatoon Berry, Honey Sauce

POULTRYt Cornish Game Hens with Wild Mushrooms, Port Wine Sauce

t Stuffed Chicken Breast Florentine

t Chicken Roasted Basquaise

t Curried Chicken Legs

t Chicken A La King

t Chicken Tarragon Casserole

t Chicken Cordon Bleu

t Chicken a la Kiev

t Stir-Fry Chicken with Vegetables

t Stuffed Pheasant Breast with Artichoke, Spinach, & Goat Cheesewrapped in Proscuitto & Served with Old Fashion Mustard Sauce

t Coq au Vin

t Trio of Quails with Blueberry Sauce

t Duck a lOrange

t Moskovy Duck Magret with Madagascar Green Peppercorn Sauce

FISH & SHELL FISHt Grilled Arctic Char with Lemon Butter Sauce

t Poached Arctic Char with Chive Beurre Blanc Sauce

t Arctic Char Wellington with Mustard Cream Sauce

t Maple Pistachio Crusted Arctic Char with Yukon Jack, Cream Sauce

t Pan Fry Lake Trout (Great Slave Lake)

t Pan Fry White Fish (Great Slave Lake)

t Cajun Style Pickerel Beurre Blanc Sauce (Great Slave Lake)

t Dove Sole Almandine

t Seafood Medley on Puff Pastry with Lobster Cream Sauce

t Coquille St-Jacquest Prawns with Pernod, Tarragon Cream Sauce

t Alaskan King Crab Legs

t Dungeness Crab

t Fresh Atlantic Lobster

t Fresh PIE Steam Mussels Poulette

t Fresh Manila Steam Clams a la Provencal


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PASTAS (Served with Garlic Bread & Fresh Parmesan)t Meat Lasagna

t Vegetarian Lasagna

t Linguini alla Vongole (Clam Cream Sauce)

t Fettuccini with Artichoke, Black Olives,

Asparagus & Portabella with a Basil, Tomato Saucet Spaghetti Bolognaise (Meat Sauce)

t Penne Primavera

t Fussili Pesto

t Rottini Carbonara

t Riccata Stuffed Ravioli with a Tomato, Ros Sauce

t Lobster Ravioli with Lobster Cream Sauce

t Meat Tortellini alla Alfredo

POTATOES & STARCHESt

Baby Roasted Potatoest Scallops Potatoes Dauphines

t Chateau Potatoes

t Parisian Potatoes

t Croquette Potatoes

t Mashed Potatoes

t Roasted Garlic Mashed Potatoes

t Purple Mashed Potatoes

t Roasted Red Peppers Mashed Potatoes

t Shoe String Potatoes

t Gaufrette Potatoes

t Hash Brown Potatoest Baked Potatoes served with Chives,

Sour Cream, Bacon Bits & Butter

t Stuffed Potatoes

t Rosti Potatoes

t Spaetzle

t Gnocchi

t Cheddar Perogies

t Candied Yams

t Rissoto

t Croquette Risotto

t Polenta Roundst Rice Pilaf

t Wild Rice

SALADSt California Mixed Baby Greens with Assorted Dressings

t Baby Spinach with Oranges, Mushrooms & Cashew Nuts


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t Caesar Salad with Creamy Dressing, Croutons & Fresh Parmesan

t Potato Salad

t Rottini Pasta Salad

t Sea Shell Pasta Salad with Smoked Arctic Char

t Carrot & Raisin Salad

t Greek Salad with Fetat Marinated Coleslaw Salad

t Bean Salad

t Marinated Mushroom Salad

t Red Beet Salad

t Tri-Color Beets Salad with Raspberry Vinaigrette

t Baby Born Salad

t Tomato & Black Olives Salad

t Caprese Salad (Tomato & Buffalo Mozzarella with Fresh Basil)

t Penne Pasta Salad with Ham

t Chic Pea Salad

t Basmati Rice Salad with Vegetablest Seafood Salad

t Cucumber & Yogurt Salad

t Ancient Grain Salad

t Rice Salad

t Gado-Gado Salad (Steamed Vegetables with Thai Peanut Sauce)

t Marinated Vegetables Salad

t Duck Comfit Salad on Spinach with Raspberry, Sherry Vinaigrette

t Grilled Vegetables Salad with Balsamic & Fresh Herbs Vinaigrette

VEGETABLESt Jardinire of Fresh Vegetables

t PEI Vegetables Medley (Green Bean,

Yellow Wax Bean & Baby Carrots)

t Sauted Spinach

t Honey Glazed Carrots

t Brusselss Sprouts

t Fiddle Heads

t Stuffed Tomato Florentine

t Baked Tomato Provencal

t Kernel Corn in Buttert Corn on the Cob

t Broccoli Floret with Hollandaise Sauce

t Cauliflower with Cheese Sauce

t Green Peas a la Franaise

t Ratatouille

t Sauted Zucchini a la Provencal

t Spaghetti Squash with Nutmeg


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t Purred Carrots

t Purred Parsnip

t Purred Turnip

t Braised Red Cabbage

t Red Beets

t Asparagust Sauted Mushroom

t Grilled Portabella Mushroom

t Eggplant Parmesan

t Grilled Assorted Peppers

SOUPSt Minestrone

t Chicken Noodle

t Carrot

t Carrot Ginger

t Cream of Vegetable

t Cream of Broccoli

t Broccoli Cheddar

t Cream of Cauliflower

t Cream of Celery

t Cream of Asparagus

t Cream of Turnip

t Cream of Mushroom

t Cream of Mushroom with Roasted Garlic

tCream of Chicken Soup

t Wild Mushroom

t Borsch

t Mexican Corn Chowder

t Turkey Chowder

t Chicken Chowder

t Corn Chowder

t Beef Vegetables

t Beef Barley

t Chicken Dumpling with Vegetables

t Leek & Potato

t Cabbage & Hamt Ham & Pea Soup

t Lentil Soup

t Chicken Rice Soup

t Roasted Red Bell Pepper Soup

t Arctic Char Chowder

t Fish Chowder

t Manhattan Clam Chowder


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t Boston Clam Chowder

t Mussel Soup with Saffron

t Chicken Consomm with Sherry

t Beef Consomm with Port

t Beef Consomm Henry IV en Croute

t Consomm Celestinne

Catering Equipment RentalWine Carafes Liter $ 1.25 ea

Wine Carafes 1 Liter $ 1.95 ea

Water Pitcher $ 2.50 ea

Carving Station (Lamp & Food Pan) $ 27.95 ea

Chafing Dish (Inc. Stand, Water Tray, Lid & 1 Food Pan) $ 19.95 ea

Chaffing Dish Deluxe Brass $ 35.00 ea

Sterno (2 hrs Burning Time) $ 3.25 ea

Food Pan $ 4.50 ea

Serving Platter/Tray $ 9.95 ea

Coffee Urn Deluxe Brass $ 25.00 ea

Cambro 80 Cups Thermos $ 19.95 ea

Cambro 50 Cups Thermos $ 15.95 ea

Salad Bowls Plastic $ 11.95 ea

Bus Tray/Pans $ 3.50 ea

Serving Spoons / Tongs/ Ladles $ 1.95 ea

Salt/Pepper Shaker $ 3.75 pair

Ashtrays $ 0.50 ea

Beer Tubs $ 12.00 ea

Portable Mini Bar with Dry Sink and Coke Pop Gun $ 85.00 ea

BANQUET TABLES30 Width

4 Seats 4 $ 7.95 ea

6 Seats 6-8 $ 9.95 ea

8 Seats 8-10 $ 12.95 ea

CHAIRS

Green Patio Chairs $ 3.50 ea

Grey Folding Chairs $ 3.50 ea

TENTGazebo Style 10 X 10 $ 45.00 ea

Gazebo Style 10 X 10 with Walls $ 55.00 ea

DISHWARE (WHITE)

Dinner Plate 9 $ 0.40 ea

Salad Plate 8 $ 0.35 ea

Side/Dessert Plate 6 $ 0.30 ea


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Soup Bowl with under Plate $ 0.40 ea

Coffee Mug $ 0.33 ea

Creamer Dish $ 1.25 ea

Sugar Dish $ 1.25 ea

Gravy Boat (Stainless) $ 0.95 ea

CUTLERYKnife $ 0.18 ea

Fork $ 0.18 ea

Tea Spoon $ 0.18 ea

Soup Spoon $ 0.18 ea

Steak Knife (Wood Handle) $ 0.25 ea

GLASSWAREWine Glass 8oz $ 0.40 ea

Champagne Flute $ 0.45 ea

Champagne Saucer $ 0.40 ea

Water Goblet $ 0.40 eaHighball $ 0.35 ea

Beer Glass Sleave $ 0.40 ea

Martini Glass $ 0.45 ea

On the Rocks Glass $ 0.45 ea

LINEN

Tablecloth for 8 Banquet Table (Cream Color) $ 10.95 ea

Napkin (Cream Color) $ 1.15 ea

Napkin Colored (Green, Burgundy, Red, Navy Blue) $ 1.35 ea

Table Skirts (Cream Color) 14 $ 25.00 ea *

Table Skirts (Burgundy) 14 $ 25.00 ea *

* Table Skirt comes with Velcro Clips for attachment to standard 3/4 table top

** Dinnerware Rental must be scraped free of food. Items not returned scraped free of foodwill be assessed a $2.00 cleaning charge for every 10 pieces.

Dinnerware must be returned in the container it was issued in.

Breakage, loss and damage will be charge for.


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Rental InformationDelivery / Pick-up Policy:

Delivery and Pick-up service is available for

$55.00 each way with in the City of Yellowknife. Deliveries are ground floor only. Items will

be neatly stacked next to the entryway. Additional charges will be applied if articles are to becarted up or down the stairs, on elevators or more than minimal distances. This policy appliesto all rental equipment including tables.

Pick-up items:

Should be neatly stacked close to entryway. Dinnerware should be scraped free of food andpacked in their original shipping containers. Tables and Chairs must be folded and stacked.Items not meeting these conditions are subject to additional charges processed on the securitydeposit.

Out of Town Deliveries / Pick-up:

Additional mileage will be calculated pending location and crew required. Please inquire forrates. Additional charges apply when delivery or pick-up is required outside normal businesshours.

Equipment Responsibility:

Equipment is the responsibility of the renter (Customer) from time of delivery or pick-up to thetime of its return. Our equipment count will be considered correct unless we are notified priorto the event (message left on our 24 hr. answering service are consider proper notification).Please be sure equipment is secured and protected when not in use. Damage, missing, stolen, orlost items will be charge at replacement cost. Charges will be billed to the customers securitydeposit.

Security Deposit:

A Security Deposit is required on all orders in form of a signed valid credit card imprint (Visa,Master Card or Amex) or cash deposit (determined by management on value of the order).

Dinnerware Rentals:

Dinnerware returned not scraped free of food will be assessed a $2.00 cleaning charge forevery 10 pieces. Dinnerware must be returned in the container it was issued in.

Breakage, loss and damage will be charge for.

Pricing is for a 24-hour or one day use unless otherwise specified.

Equipment for Saturdays event may be picked-up on Friday and return on Monday (someexception apply). Please call for other rates.

Prices do not include GST.

Items and pricing are subject to change without notice.


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How to Choose a Caterer

INSIDER INFORMATIONMost people have never thought of entertaining on a grand scale, and the thought of providing

food, alcohol, entertainment, etc. for a large number of people can be daunting for theuninitiated! When throwing a party, it should reflect your tastes, personality and sense ofadventure, and selecting the appropriate caterer can make the entire process effortless. Tales ofnightmarish events are plentiful, and you don't want to be remembered as one of them! Buthow do you decide which caterer is best for you?

Research

When polled, event professionals agree: word of mouth is the best way in which to find yourcaterer of choice. When doing your initial fact-finding, ask friends or business associateswhom they have used in the past. Large companies often have an in-house event planner whowill be in the know. Ask your florist, DJ, or rental company for recommendations. Industry

professionals tend to associate only with organizations who excel at what they do. Also, venuesin your area are a great source of information. Call them and ask for their lists of approvedcaterers. You can be sure that venue-approved caterers have been qualified and meet the highstandards of the venue. When attending events, ask questions: Who is catering the event? Howis the food? Are the service staff friendly and polite? Did you have to wait for service?Moreover, bend the ear of your host/ess and inquire about the caterer's service during theplanning process: Was the planning enjoyable? Was the consultant enthusiastic? Remember,the experience of a party is not simply how it appears at the actual event, the planning processshould be enjoyable as well. Finally, consistency is one of the cornerstones for your selectionas it is your assurance that you will get the best service time after time!

The purpose of all this preliminary research is to narrow the field to those caterers you wish to

interview for your event. Decide on a select few who seem to fit your needs. Asking for toomany estimates creates an avalanche of unnecessary work for yourself!

The Initial Contact

Once you have decided upon the caterers you wish to interview, you should assemble someinformation: First, you should be able to communicate to your potential caterers your goals forthe party. Are you celebrating a special occasion in a warm, intimate style? Do you want afunky, fun atmosphere? Are there important clients you would like to impress? Second, havesome sort of a budget in mind before approaching your caterer. This is not easy to do, butdeveloping a range is paramount. The cost of a reception varies wildly by caterer and type ofevent, but ultimately it is the size of the party, venue choice, type of food and service that will

determine the price. Your catering consultant will discuss your budget with you and let youknow if your expectations are realistic. A good caterer will make your money work for you.Third, be ready to answer some specific questions related to your proposed event. Your catererwill need some details so they can prepare an accurate estimate for you. Make sure that allpotential caterers are given the same information so that you can compare equally. Questionsthey may ask you will include: What is the venue for your event? Is it an elegant black-tieaffair or a fun filled birthday celebration? Is there equipment available for the caterer use at thevenue (i.e. tables, chairs, kitchen amenities)? Will you require a tent? What kind of bar do you


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wish to have? Are there any guests with specific needs, allergies, or tastes? All these will affectyour budget. Most caterers will (and should) provide you with a detailed estimate, which willoutline the breakdown of services and clearly state the costs that can fluctuate. Once you havethe estimates, you can determine which organization has understood your ideas for your event.Remember that the initial estimate is simply a preliminary proposal, and may be altered in any

way to suit your individual needs and budget.Keep in mind, though, that catering is a very seasonal business. During certain months, caterersare extremely busy working on events. Caterers do their utmost to provide the best service andthey require ample notice to develop a custom proposal with your unique needs. Frequently,they have to gather information and estimates from other suppliers in order to give you anaccurate estimate. For obvious reasons, December is every caterer's busiest month and whilewe have good intentions of getting you the information you require with speed and accuracy, alittle patience goes a long way

Your ConsultantYour entire experience should be a positive one, beginning with the first contact with your

catering consultant. Are your ideas received with enthusiasm? Are they asking relevantquestions? Do they provide alternative suggestions and ideas? A lot of your time will be spentwith your consultant, and you should feel at ease and most importantly, LISTENED TO foryour ideas to be properly interpreted and to ensure a successful event. A consultant worth hisor her salt will have a personal stake in the success of your event. You should have fullconfidence in their abilities.

The InterviewAt this stage of the game, you have probably gathered estimates from your chosen caterers.The next step is to meet with your consultant to get an up close and personal feel about theirservices. From the estimates, you will be better equipped to ask detailed questions. Don't be

shy about asking for client references and request photos, if they have them. Is your consultantconfident, personable and enthusiastic about planning your party? Your meeting with themshould be a positive one, if you leave feeling doubts or apprehension about the caterer, thenkeep looking.

Once you have met with the various caterers, you can make a confident decision about whowill be best able to cater for you. Remember that catering is an art. Going to unknown venues,working in ill-equipped kitchens, being creative, dealing with weather conditions, etc., all ofthese factors requires good organization, skill and talent. Toss in time AND budget restraints...this will demand someone who has experience and knowledge, as well as a love of food andparties!

Once you have chosen your caterer, listen to their ideas. They have done this before and can

offer beneficial advice on creating a successful party. They are professionals who take the "Artof Partying" seriously. Finally, execution of a catered event does not rest solely upon thequality of the food served. It is the successful fusion of planning, service and food.

Bon appetit!


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What Your Caterer can do for You

HOW MUCH SERVICE ARE YOU LOOKING FOR?Generally, caterers provide food. This is the simplified version. Actually, most caterers provide

food and the immediate services and equipment required to serve this food. But increasingly,caterers are becoming more "event-savvy", and are providing a wider array of services. Howcan you maximize your caterer's services?

What can a caterer do for me?

Venue SearchThe most overlooked service that your caterer can provide is the one that can launch yourevent: The search for a venue. If you are looking for that "perfect place", your caterer will beable to find the ideal venue for you. Most caterers are familiar with Yellowknifes venues, andthey can quickly suggest the one that will match your taste, requirements and budget. Thistranslates to huge time savings, and best of all It's free!

Rentals and DcorOn top of the standard table, chair and glassware rental, most caterers are also knowledgeableabout other decorative rental items. Although the rental industry has matured over the past tenyears, offering both great selection and huge inventories, a growing number of specializedcompanies have surfaced (i.e. linens, specialty bars, china, candles, etc.) The skills andstrengths of a good caterer is to know about everything available and to suggest the bestavailable selection from the many diverse suppliers.

Caterers know where to go to source specialty items, and with a little finesse, turn a reception

into a Special Event! Ordering rental equipment is an art in itself, as the right number of eachitem can ensure a seamless event. On site, the caterer will also take responsibility, so you arenot running around last minute worrying about details!

Specialty dcor items such as lighting, flowers, props and furniture are a no-brainer, as yourcaterer will know what needs highlighting and how much space you have to work with. Youcan leave all the worries to them and enjoy your event!

Staffing

Your caterer will hire professional staff for your event. The quality and caliber of serviceprovided today has greatly improved over the years, and the sign of a good caterer is their

ability to match the best staff with the intricacies of the event, and to book sufficient staff forthe event.

By allowing your caterer to provide this service, they will take responsibility if there is anunforeseen issue (i.e. staff does not show up due to illness). They are acutely aware of thestrengths of the people they employ, and, as the service staff works frequently with the caterer,they are mindful of the caterer's food, set-up, service and take-down expectations.

Help from well-meaning volunteers and/or children is also an issue that often arises, and while


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the idea is admirable, it does not often work out in the best interests of your event (although itdoes look cute when little Mary wants to serve the hors d'oeuvres!). Caterers areunderstandably reluctant to become involved with such assistance due to a lack of experienceand also increasingly strict liability issues.

Event Co-OrdinationAnyone who has ever planned an event knows: It is a LOT of work! One of the most commonpitfalls at events is how the control of the event is managed. As the client, you have done anamazing job at selecting the very best suppliers and sharing your visions with them. However,on the day of the event, many questions arise as the many unfamiliar (with each other)suppliers arrive to set up their work, and their creations.

Event set-up can be likened to an orchestra where the conductor is the client and the musiciansare the suppliers. When the client is unavailable to answer questions or is socializing with theirguests, the chaos begins and the orchestra loses its direction. The result is a less-than-perfectsymphony! All the good will, and research at gathering the best suppliers is wasted as there isno supervision at this critical time during set-up, and often the outcome is a less-than-perfect

event.

There are two ways in which to avoid potential disaster: The easiest way is to allow the catererto subcontract the "players" in your event from the outset. This way, there is a clear line ofcontrol, eliminating the opportunity for chaos, or; If you choose to hire your own suppliers,consider hiring an Event Planner who will supervise and coordinate the details on your behalf.The result will be a smooth-running event that mirrors your original vision.

In closing, the goal of hiring a caterer is to "be a guest at your own party" allowing them to dowhat they do best, you can sit back, relax and enjoy the event, your guests, and the wholeexperience. Let the caterer handle all the details, while you accept the compliments of yourhappy guests.

The Main Event

HOW TO CREATE THE PERFECT EVENTWe have all been to parties that have been "good." Unfortunately, we have all been to partieswhich have, wellsucked. For one reason or another, the not-so-good parties stick in ourminds (even more so if we were the hosts). But when trying to think of reasons why theparty didn't succeed, often we are stymied. We often just cannot remember what on earth madeit such a crashing bore.

Exactly.

The parties you DO remember are the ones where the waiter fell into the pool, or when thebackyard was set on fire with the Tiki Torch, or when the police arrived to investigate a noisecomplaint just as the stripper at the bachelorette party removed the final undergarment. Or therocking band. Or the tequila shots (in which case, you may not remember a lot, but you justKNOW you had a blast!) In short, something memorable happened to make it not just agathering, but an EVENT.


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A tremendous amount of work goes into making parties the "best ever." But the first step is todecide what is going to be the "experience" that guests will take away with them. Often, youjust need one memory to linger to have made your event awesome. This is precisely whyHalloween parties are so successful. No one remembers the guest who showed up in

T-shirt and jeans. But they DO remember your ode to Morticia Adams, or the group of naughty

nuns that drank the bar dry.

So, you want to have an amazing party? Here are some basic ideas:

START WITH A THEMEA simple way of starting off the party process is to develop a THEME. The annual officeHoliday party is usually such a drag, but what if you themed it based on Las Vegas?! Often,that one first idea can start off a chain of events that lead to a brilliant event.

THE INVITATIONSend out invitations containing specially-numbered poker chips which guests can bring to the

party to be included in the door-prize draw. This creates a great feeling of expectation.Everyone likes to win prizes, and this could get the shy person who wasn't initially thinking ofgoing to attend!

DRESS 'EM UPOn the invitation, encourage your guests to dress up, offering a prize for best costume, or evenbetter, best ELVIS costume! Do not underestimate your guests! They can create magic as theybring their own creative costumes to the party with their unique takes on the theme. You willbe pleasantly surprised how many showgirls, brides, Siegfrieds & Roys, Mobsters and CardSharks will show up!

THE FIRST IMPRESSIONLike the clich goes, you only have one chance to make a first impression, so do it big! Asguests arrive, greet them with cigarette girls offering "Cigars, cigarettes and party favours"(feel free to substitute items with company products, unique giveaways, etc.) and have themwalk past a chorus line, or a lion tamer, or a lounge act. You will want to create expectation, sohave them walk through a closed curtain to enter the main event space. Dramatic lighting andthemed music ALWAYS works!

ENTERTAIN AND GET PEOPLE INVOLVEDEntertainment ideas abound, from cheesy lounge singers (professional or karaoke) to revue acts

to (most recently) Celine Dion impersonators! You could stage a mock wedding (completewith extra bridesmaid dresses for guests to wear), have gambling tables, or have a bingoparlour. Encourage your guests to become part of the action! Drag them onstage to be a "back-up singer" or get them to take the stage themselves!

BASE EVERYTHING ON YOUR THEMEFrom table cloths to waiter costumes to themed cocktails and catering menus, baseEVERYTHING on your theme. In the Vegas theme, create a dessert buffet with Chocolate


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fountains and Wedding Cake. Create Buffet signage with the "Blue Plate special" or "All youcan eat for $6.99." Balloons, confetti cannons, silver table toppers, ice sculptures and glowingtables create a tacky, yet effective ambiance that will be remembered for years to come.

CREATE MEMORIES

Always have a photographer on hand with a regular and an instant camera. Keep theprofessional shots for newsletters or photo albums, but snap instant shots for guests to takehome at the end of the night.

And remember, with all these ideas, your event can't help but be a success. If you keep in mindthat you want to give your guests

ONE THING to go away with that really impressed them, you will

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