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Calgary Covid Catering

It certainly has been an adventure, returning to work as a catering company during a pandemic has been full of challenges. We have had to change almost everything about how we work, except of course our delicious food…..
Buffets as we know them are not permitted, family style is not permitted so we are seeing a lot of plated receptions, will this be the new normal?
Newly engaged couples are anxious to start planning for their receptions next year, they are asking a lot of questions….
Many of these questions we are unable to answer. What will the new regulations look like? What will happen with our food supply? Will the food pricing continue to rise?
What we do know is that the safety of our team and our guests is of the utmost importance.
Can we celebrate safely? YES we can! We follow and monitor all Alberta Health Services protocols and recommendations. It has been a challenge that we are ready for, new ways of doing things and new ways of thinking. We love our team and our clients and will ensure all measures are taken for everyone!
This is the time to think outside of the box, we are working with our clients to customize their events, customize their service requirements and customize their menus. We understand the importance of working within budgets now more than ever.
So, lets move forward and plan for next year because we all need to celebrate.

2020 Food Trends

This challenging time allows us all to take time to research and read….

With everything that’s going on I thought it would be a fun distraction to look forward to new and changing ideas for the food industry.  Some of these ideas have been around for a while others are taking the lead.

  1.  Food is more important at an event than ever before, our love of instagram has made food one of the most photographed components of any gathering.
  2. Vegetable forward menus, specifically beans, grains and seeds.
  3. Food waste is an ever increasing conversation that food professionals are engaging in.  Composting / donating give us a false sense of purpose.  We must reduce the waste at the source by not creating it in the first place.  We can do this by strong client communication, menu planning and efficient production.
  4. Family style service, increases interaction amongst guests.  It creates communal energy and a sense of sharing.
  5. Food stations that create movement in a room and encourages guests to experiment with a variety of foods.
  6. GRAZING BOARDS……I don’t need to say anything more about this wildly popular trend.

Who dosesn’t love latkes?

These delicious potato pancakes are a breeze to make:

8 x russet potatoes, peeled and grated.  Soak in cold water once grated to soak out the starch

2 x grated white onions

2 x eggs beaten

1/4 cup all purpose flour

1 plus teaspoon of kosher salt

1 plus teaspoon of black pepper

1 x cup canola oil

Method:  Squeeze out the potatoes, making sure the are dry.  Add all ingredients except the oil and mix well.  Heat oil in frying pan until hot, spoon out approximately 1/2 cup of mixture for each pancake.  Fry both sides until golden brown, drain on a paper towel.  I like to top mine with sour cream and roe.


Planning Your Perfect Wedding Menu

1. Pick and stick to a catering budget.
When planning a menu and choosing a service style be upfront about your budget. A great caterer will work with you to find a menu that meets your need while ensuring your guest’s satisfaction. We offer a variety of service styles from multi course plated meals to passed hor d’oeuvres, action stations and everything between.

2. Make it personal.
Favourite meal? Family tradition? First date meal?
We love to work with our couples to create a menu that encompasses special memories.

3. Think Seasonal
At Rusty Spur Catering we we handcraft everything from scratch. Our chefs use only the finest local and seasonal ingredients to make dishes that are delicious and flavourful. Talk to your caterer about what will be in season on your reception date.

2019 Catering / Food Trends

It’s always fun in the New Year to read all the blogs and reports about trends in the upcoming year. Here is our take:

  1.  Plant based foods!  Vegan menus are becoming increasingly popular, people are more health conscious than ever and there is real concern about the environmental impact of traditional protein based diets.
  2. Zero to low food waste kitchens.  Sustainability and local are expected.  Biodegradable disposables are a must.  Real policy in regards to composting, recycling , reducing waste and using non harmful cleaning products.
  3. Streetfood inspired menus, food trucks and trailers providing everything from late night snacks, desserts to full bar set ups.
  4. Big flavours ( think gochujang ), kicked up classic/ comfort food.  Fried chicken, escargot  and deviled eggs to name a few.
  5. Cooking and baking with cannabis, CBD infused beverages and cocktails.
  6. True and authentic hospitality.  Accountability to companies to insure that staff are working in a safe environment, are well treated and paid fairly.
  7. People’s love of minis will continue for both savoury and sweets.  We also see the continued interest in catering options that are not the traditional buffet dinner.

Calgary Wedding Catering – Questions to ask your caterer when planning your wedding reception menu

Calgary Wedding Catering

Calgary wedding catering is a big part of our business, at Rusty Spur Catering we want to ensure your guests are well cared for and that they rave about their meal and experience.

 DIETARY RESTRICTIONS:  As Calgary caterers today more than ever our job is to ensure that our meals are enjoyed by all guests.  We need to practice extreme safe food handling to avoid cross contamination for the safety of guests with special dietary restrictions.  We are hear to help you plan your reception menu, and focus on the needs of your guests.  We are happy to provide vegetarian, vegan, gluten /dairy free and Halal alternatives as required.  If your caterer is unable or unwilling to accommodate these concerns you may want to reach out to another company who can.

2.  WHERE / WHEN IS THE FOOD PREPARED:  Unlike most catering companies at Rusty SpurCatering all your food is prepared just prior to service onsite at your venue in one of our mobile commercial catering kitchens.  It is not prepared in advance at a commissary kitchen hours before service and held in a hot box.  If food is a priority to you, this is a very important question for you to ask as food rapidly loses quality as it sits.  We arrive at your venue and start food preparation, we are fully self contained.

3.  WHERE IS THE FOOD FROM:  Ask your local Calgary catering company where do they source their food?  Is the produce fresh, local and seasonal or is it frozen?  Are they using AAA Canadian meat?  Are their dressings, sauces and appetizers made in house or are they bought / frozen?  Ask if they use real butter and good quality olive oil, most use margarine and GMO oils.  At Rusty Spur Catering everything is made fresh in house including all of our pickles, BBQ sauce and even our ketchup.  These details are extremely important to the quality of the meal.  The quality of ingredients used factors into the price of the meal, cheapest is not the best if quality and source are important to you.

4.  CAN WE INCLUDE OUR FAVOURITE / SPECIAL FAMILY MENU ITEM:  Absolutely! We work closely with our clients to personalize their reception menu.  The significance of hosting your first meal as a married couple is important to us, we are honoured to have been chosen.  We are delighted to share this occasion with you by incorporating special foods and traditions to share with your family and friends.

5.  WHAT IS THE BEST SERVING STYLE FOR OUR RECEPTION:  There are pros and cons to all service styles and options.  By working closely with your caterer we can carefully work out the service style based on the type of food selected, the venue and catering budget that best suits your personal style.

Questions or concerns about these questions?  Please give us a call at 403.813.5025.  Our greatest pleasure is to help you through this exciting process.


Calgary Wedding and Event Catering – Rusty Spur Catering

Choosing your Calgary catering company  for your special day can be overwhelming .  At Rusty Spur Catering we understand how difficult this decision can be, we want to offer some helpful suggestions based on our experiences to help the decision be less stressful.  For service catering service in Calgary and the surrounding area please give us a call at 403.813.5025

  1.  Choose a menu that reflects your tastes, however always keep your guests in mind.  It’s your first time hosting as a married couple and you want your guests to enjoy their meal.
  2. Ask about a tasting.  Most caterers will do their best to accommodate one after a deposit has been made.  Some are no cost and others will deduct the cost from the final catering invoice.
  3. Ask your caterer for the recommended amount of hor’s doevures for the cocktail hour.  They have the experience and know how to plan accordingly.
  4. Try to offer options for your guests with dietary restrictions, for example vegetarian, vegan and gluten free.  Most caterers are happy to accommodate with proper advanced notice.
  5. Decide on a service style, buffet, plated or family style.
  6. Have an appointed person to liaison with the on site catering team, to ensure that the time line for serving, clearing are met.
  7. If choosing a plated dinner service, have guests indicate their menu selection on the RSVP.  By doing so you can provide accurate counts, eliminating unnecessary expense and food waste.
  8. Have a menu card at each table so that your guests can see the menu and alert the catering staff of any food allergies.

Calgary Wedding Catering

Calgary Wedding Catering – Rusty Spur Catering

Calgary wedding catering plans are getting under way now! It’s that time of year when newly engaged couples are busy planning their summer weddings.  It can be both a daunting and challenging task.  We are surrounded by beautiful outdoor locations, and with our weather being so unpredictable contingency plans always need to be considered.  Have you hired the experienced professionals who are equipped to handle these situations?  Have you planned on tents?  Is there available indoor space that can accommodate your guests?  Ask these questions and more when planning your outdoor reception.  Make sure you have the right team in place to realize your vision.

Happy planning!


I had the great honour of being the guest chef for our local Soup Sisters this past weekend.  What an amazing group of people who have met bi-monthly for the last six years to show their love one bowl at a time.   The soup made was delicious, packaged and immediately brought to Rowan House Women’s Shelter, all 62 litres.  I am happy to share my recipe of a classic minestrone.

3 TBS good quality olive oil

1 cup diced white onion

1/4 cup diced celery

4 TSP finely diced local garlic

1/2 cup finely chopped carrots

1/2 cup zucchini, sliced in half, then sliced into discs approximately 1/3 inch thick

1/2 cup coarsely shredded cabbage

1/2 cup fresh green beans, chopped into 1 inch pieces

1/2 cup Italian red wine

4 cups vegetable broth

1 19 oz can red kidney beans ( rinsed and drained)

1 19 oz can white navy beans ( rinsed and drained )

2 14 oz cans fire roasted tomatoes

2 cups water

1 parmesan cheese rind

4 cups trimmed baby spinach

1/2 cup small soup pasta

3 TBS chopped Italian parsley

3 TSP chopped fresh oregano

2 TSP chopped fresh basil

2 TSP chopped fresh thyme

Salt / pepper to taste


Heat the olive oil in a large soup pot.  Add the onions, celery, garlic and carrots.  Cook for approximately 10 minutes , until the onion is translucent.

Deglaze the pot with red wine, bring to a boil and reduce the heat to medium.

Add the stock, water, tomatoes, beans and rind, cook until the carrots are tender.

Bring a pot of water to boil, generously salt the water and cook the pasta until al dente, do not rinse, set aside.

Add the green beans, zucchini and cabbage.  Bring to a boil then simmer until the vegetables are a little al dente.

Add the fresh herbs, pasta and the spinach, just to reheat the pasta and wilt the spinach.

Adjust the seasonings and remove the parmesan rind.

Serve with freshly grated parmesan and fresh bread.