A Cappella Catering has been operating in Edmonton since 1991, growing from a humble beginning to having over 100 staff with 19 vans and a legacy of fresh, scratch-made food. 

According to Executive Chef and partner Mich de Laive, “Know your crowd and understand your event.” He adds, “For baby showers – have dainty, lighter fare like tea sandwiches, fresh vegetables and petit fours. For a sporting event – heartier items like pulled pork and Sloppy Joe sliders are great with savoury, salty bites that keep the cold brews flowing throughout the game.”

Chef also recommends adjusting quantities based on the event time with guests being hungrier between 11:00 am and 2:00 pm, but also between 5:30 and 7:30 pm, suggesting smaller plates can help control portions. 

Asked about any guilty pleasures or go-to nibbles, “I really like simple things that just get the taste buds going. Apple and brie crostini – topped with strawberry habanero jelly is so easy – but people really love it,” he says. 

Speaking of getting the taste buds going, try making de Laive’s Beet Pickled Devilled Eggs for your next get together. 

Beet Pickled Devilled Eggs

Serves 10


5 boiled eggs

4 cups (1 L) beet juice

1 garlic clove

4 Tbs (60 mL) mayonnaise

Fresh chives (chopped finely or in 2-3 cm sections)

To taste salt and pepper

1 sandwich bag or piping bag with star tip


  1. Preheat oven to 350º F.
  2. Peel boiled eggs and soak in beet juice for an hour. Dry on a paper towel. Cut boiled eggs in half lengthwise. Remove the yolks and reserve in a separate bowl.
  3. Tip: submerge boiled eggs in iced water for easy peeling.
  4. Coat the garlic clove in oil and bake for 15 minutes. Cool and mash with fork.
  5. In a bowl, blend the egg yolks, roasted garlic, mayonnaise, salt and pepper until a smooth consistency is reached. The mixture should be stiff enough to stand in peaks off of a spoon.
  6. Season egg white halves (which are now pink) with a pinch of salt and pepper and pipe the egg yolk mixture into them.
  7. Tip: If you don’t have a piping bag, transfer mixture to a Ziploc bag and cut a small piece off a corner to create a makeshift piping bag.
  8. Garnish each half with a small strip of fresh chive or a sprinkle of finely chopped chives.


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