Services

What we cater

Three pillars — weddings, corporate, private events — cooked out of one kitchen in Saint John, with the same team on every job.

Overview

One kitchen. Three kinds of event.

Most of what we do falls into three buckets. Weddings — plated dinners, family-style receptions, late-night stations — are our biggest category. Corporate work runs year-round: boardroom lunches, holiday parties, conference catering. Private events cover the rest: anniversary dinners, birthdays, backyard lobster boils, holiday hosting.

Different events, same standard. Same chef expediting. Same kitchen sourcing the same ingredients. Pick the category closest to your event and read on, or call Perry and skip to the menu draft.

A wedding reception table set by Culinary Impressions

Weddings

Wedding catering

From a 40-guest elopement at a country inn to a 250-seat reception at the cathedral hall. We've cooked most of the wedding venues in Greater Saint John and know the kitchens. Menus drafted around your season, sourcing, and dietary list.

Cocktail-hour canapés & reception
Plated, family-style or buffet service
Late-night station (poutine, sliders)
Dietary & allergen menus on file
Bar setup & SmartServe staff
Cake-cutting & dessert service

Corporate

Corporate events

Boardroom lunches that arrive on time. Conference catering that holds at temperature. Office holiday parties served the way they would be at a restaurant. We work with finance, energy, healthcare and law firms across the city — recurring monthly accounts and one-off galas alike.

Boardroom & meeting lunches
Office holiday parties
Conferences & AGMs
Product launches & receptions
Drop-off or fully staffed
Itemised invoicing & net-30 terms

Private events

Private celebrations

Anniversaries, milestone birthdays, retirement parties, holiday hosting. Religious and cultural occasions — we've cooked Passover Seders, Eid dinners, Christmas Eve sit-downs. Intimate dinners of eight up to backyard parties of fifty-plus.

Anniversary & milestone dinners
Backyard lobster & clambakes
Holiday & religious hosting
Multi-course plated in-home
Charcuterie & grazing tables
Dietary-specific full menus

Service styles

Six ways we can serve.

Mix and match — plated dinner with a canapé hour, buffet with a carving station, family-style for the main and stations for late-night.

— 01

Plated

Multi-course dinners brought to the table. Best for formal weddings and milestone events. Staff ratio one server to twelve guests.

— 02

Buffet

A full hot-and-cold spread that holds at temperature for two hours. Two attendants on the line, replenishing throughout.

— 03

Family-style

Large platters down the centre of each table. A warm, communal feel — guests pass and serve themselves. Great for rehearsal dinners and intimate weddings.

— 04

Stations

Carving, raw bar, pasta, taco, charcuterie — set around the room with a cook attending each. Encourages movement and conversation.

— 05

Canapé reception

Passed and stationed hors d'oeuvres for cocktail receptions, gallery openings, and pre-dinner hours. Eight to twelve varieties typical.

— 06

Drop-off

Cold platters and hot pans delivered set up and ready to serve. For office lunches, casual gatherings, and clients who don't need staff on-site.

Our process

Four steps from first call to plates down.

Consultation

Call or meet. We learn the date, room, headcount, dietary list and budget.

Menu design

A written menu and itemised quote inside a week. Revised until it lands.

Tasting & confirmation

For weddings and larger plated events — six to eight weeks out. Sign-off on the final menu.

Event day

Kitchen on-site, staff in uniform, equipment in. We arrive early, plate on time, break down clean.

The fine print, plainly

What's included, what's optional.

We cost the basics into every quote. Extras are spelled out separately so you can decide.

Standard

Included in every quote

No surprise line items. If we cook it, we count it.

Custom menu design & written quote
Kitchen team on-site (or for drop-off, full set-up)
Service staff in uniform
All cooking, chafing & serving equipment
Dietary & allergen accommodations
Set-up, service & full kitchen breakdown

Add-ons

Available as extras

Quoted line-by-line so you only pay for what you want.

China, glassware & linen rental
Bar setup, bartenders & SmartServe staff
Cake-cutting & dessert service
Late-night station (poutine, sliders, dessert)
Tasting at our kitchen (weddings, large events)
Floral, signage & rentals via partner houses

Lead time & service area

Where we go, and when to book.

We cater Greater Saint John and the Fundy region — Kennebecasis Valley, Quispamsis, Rothesay, Hampton, Sussex, and out to St. Andrews. We've travelled further for the right event; ask.

For most events we ask for at least two weeks' notice. Weddings typically book four to nine months out — peak summer Saturdays often a year ahead. If you're inside that window, call anyway. We sometimes have room.

Saint John Quispamsis Rothesay Hampton Sussex St. Andrews KV

2 wks

Standard lead time

Weddings: 4–9 months ahead
Corporate: 1–4 weeks ahead
Private dinners: 2–4 weeks ahead

Let's talk

Tell us about your event

Most quotes turn around inside two business days. Call Perry directly or send the details and we'll come back to you.

Request a Quote Call 506-651-3643