In October we were so lucky to be part of a truly beautiful Fall wedding at the lovely Cranston Century Community Hall. This wedding was extra special to be sure because the groom was Mark McEwan, Devour’s Executive Chef.
Fall weddings in Calgary are truly beautiful. The fruits of the harvest abound!
Devour has had the great privilege and pleasure of Mark being our chef for over four years and his last day at Devour was spent cooking the food for his own wedding. Mark has since moved with his lovely new wife to Vancouver where he is now the Executive Chef at Black and Blue. We will miss him dearly but wish him all the best with his new endeavours. There are going to be many smiling people with full tummies out in Vancouver.
Mark’s family is Italian and the bride’s family is Ukrainian so it was important for the menu to represent both families. We absolutely love creating custom menus that can reflect the personalities and traditions of the families coming together. Following the outdoor ceremony at Fish Creek Park, guests were greeted with a glass of Prosecco when they arrived and then were served a delicious assortment of hors d’oeuvres. The dinner was served family-style in several courses with speeches being presented in between each course. A plated dessert of lemon buttercream wedding cake ended the meal with platters of fresh fruit being served at each table.
The late-night snack was where the Ukrainian side of the family came through with delicious perogies made by the bride’s family were served with all the sides and toppings along with fantastic sausage. It definitely kept the guests energized and dancing!
The bride and her sister did an absolutely fabulous job designing and creating all the decor for the tables and the hall was truly stunning, cozy, and very inviting. The wedding favours were wonderful jars of honey made by the bees kept by the bride and groom (yes, they actually are beekeepers too!). The jars were meaningful and delicious mementos of the day.
Fantastic photos were taken by Mark Shannon. Mark was able to not only take photos throughout the ceremony, reception, and dinner – but was also able to create a slideshow from the ceremony that was projected on a large screen behind the couple as they danced their first dance. That is some photo wizardry to be sure.
We were all definitely full of happiness and love for the couple and their families. We wish them all the best!
Spaghetti & mozzarella stuffed meatball skewer
Herb crusted albacore tuna (gf)
Brussels sprout date & Gorgonzola flat bread (v)
Pancetta wrapped scallop with tomato jam (gf)
Grilled vegetable salad roll with goat cheese (gf, v)
Pork belly with grape molasses (gf)
Parmesan cannoli with Boursin mousse (gf, v)
Antipasto Platter with fresh foccacia bread, olive oil, balsamic vinegar & herb butter ramekins
Caprese salad with buffalo mozzarella & balsamic reduction (gf, v)
Prosciutto wrapped slow cooked pork shoulder & sautéed forest mushrooms (gf)
Butternut squash gnocchi with pesto (v)
Lemon thyme chicken (gf)
Herb-roasted fall vegetables (gf, v)
Wedding cake – Lemon buttercream cake
Fresh fruit platters served to each table
Homemade Perogy & Sausage Extravaganza
Taking The Plunge?
If you are recently engaged and just starting to plan your wedding, be sure to check out the 5 secrets to wedding success and stay current with wedding trends in Calgary. There are so many Calgary caterers to choose from, it can be tough to know where to start. Hopefully we can help you with that – here are 8 things you should know before you hire a Calgary caterer.
Thanks for reading and please don’t hesitate to contact us – we are always happy to help you celebrate!