Plated dinner
Three or four courses fired to order. Two protein options pre-selected with your RSVPs; we plate from the kitchen and our service team carries. Best for 60–180 seated.
Wedding Catering
Weddings, told through food
From a vineyard ceremony for forty to a full ballroom plated dinner for two hundred and fifty, we cook a wedding the way you'd want to remember it — calmly, on time, and served hot.
From 30 to 250+ guests
Saint John · Fundy region
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A note from Perry
I've cooked at maybe four hundred weddings. Each one is its own kitchen problem.
The vineyards in the Kennebecasis Valley have no walk-in. The downtown ballrooms have great kitchens but tricky service flow. Backyard tents need power planning a month out. I like all of it — figuring out the puzzle so the couple never has to think about it.
What we promise is honest food cooked well, a service team that knows what they're doing, and a head count that's right. We taste everything before it goes out. If the scallops aren't perfect, they don't leave the pass.
Perry McCullum
Owner & Chef · Culinary Impressions
Service styles
Four ways to feed a wedding
Most couples mix two — cocktail-style during photos, plated dinner after. We'll talk through what fits your venue and timeline.
Buffet reception
Generous, hot, and held properly. Two carving stations, two mains, four sides, dressed salads. The line keeps moving; the chafers don't dry anything out.
Cocktail-style
Six to ten passed canapés, two grazing stations, light plates. Guests stand and circulate; the room stays alive. Perfect for a 5pm ceremony with no formal sit-down.
Family-style
Large platters down the centre of every table. Guests pass and serve themselves; it's warm, generous, and feels like a dinner party. Works beautifully under tents.
What's included
Everything we'd want if it were our wedding.
Our quote isn't a per-plate stab in the dark. It accounts for the kitchen team, the service staff, the chafing and serving equipment, and the menu we've designed with you. No surprise charges the week of.
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Menu design Custom-built to your venue, season, and guest list.
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Private tasting Once you've booked. Two of you, four to six dishes.
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Kitchen team Sous chefs, line cooks, dishwashers — scaled to your guest count.
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Service staff Trained servers and a captain who runs the floor.
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Chafing & serving All catering-side equipment included.
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Venue coordination We talk to your venue and planner so you don't have to.
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Dietary builds GF, vegan, nut-free, kosher-style options costed in advance.
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Cleanup Our side, properly. You don't lift a chafer.
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From a winter wedding
"Perry and his team truly outdid themselves at our winter wedding. The food was exceptional, the presentation was beautiful, and the service was flawless. Highly recommend."Esti · bride
Lead time & booking
How booking a wedding works.
Most couples book us four to nine months out. Peak Saturdays in July, August, and September go first — if you're aiming there, reach out earlier. Off-season dates are easier and we'll happily put your second-choice date on hold for a week while you decide.
Consultations are free and there's no obligation. A signed contract and a deposit lock the date.
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Free consultation
A 30-minute call or in-person meeting. Venue, guest count, the look you're after, any dietary needs.
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Custom proposal
Within a week, you get a written menu draft and an itemised quote. Edit as much as you want.
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Deposit confirms the date
A signed contract and a deposit (typically 25%) hold your date. Final balance is due ten days out.
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Tasting & menu sign-off
Two to four months before the date, you come in and taste. We finalise the menu on the spot.
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The week of
We confirm head count, run a timeline with your venue, and walk the room ahead of service.
Wedding questions
The three we get most often
Can you handle dietary restrictions?
Yes — vegetarian, vegan, gluten-free, nut-free, and kosher-style menus are part of how we plan. We ask for the details on RSVP cards and we cost everything in advance so there are no surprises. Every restricted plate is labelled at service.
Do you have a kids' menu?
We do. Chicken fingers and fries, pasta with butter and parmesan, or a smaller portion of the adult main if your child is more adventurous. Kids under five are usually no charge; six to twelve is roughly half-rate. Talk to us about your guest list.
Which venues do you work with regularly?
We've cooked at almost every catering-friendly venue in greater Saint John and the Fundy region — wineries, halls, country clubs, private estates, tented backyards, and most of the downtown event spaces. If your venue isn't on the radar, we'll do a site visit before quoting.
Let's talk
Tell us about your wedding
Most quotes turn around inside two business days. Call Perry directly or send the details and we'll come back to you.