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. 

Fish Croquettes with Lemon and Herb Aioli

Serves 6 to 8


2 Tbs butter

1 medium onion, diced

285 g white fish fillet (sole, basa, tilapia )

¼ cup (60 mL) cream

285 g potatoes, boiled & mashed (you can also use leftover mashed potatoes)

2 Tbs (30 mL) grainy mustard

2 Tbs fresh dill

1 Tbs (15 mL) lemon juice

1 cup flour (can substitute rice flour)

2 eggs, beaten with a fork

1 cup breadcrumbs for dredging (can substitute gluten-freed)

2-3 cups (500-750 mL) canola oil for shallow frying

To taste salt and pepper

Herb & Lemon Aioli

2-3 cloves garlic

1 Tbs (15 mL) lemon juice

1 cup (250 mL) mayonnaise

3 Tbs fresh parsley, minced

2 Tbs fresh dill, minced

2 Tbs chive, minced

1 Tsp (5 mL) lemon zest


  1. Pre-heat oven 350 F.
  2. In a frying pan, melt butter and add onions. Cook 15-20 minutes until golden brown.
  3. Place fish and cream in a baking dish and bake in oven for 5 minutes. Remove and cool, then shred into small pieces.
  4. In a large bowl, place the fish, cream, potatoes, eggs, mustard, dill, lemon juice, salt and pepper. Mix and taste for seasoning. Using an ice cream scoop, scoop the mixture and shape into croquettes. Freeze.
  5. For aioli, mix all the ingredients together.
  6. Place the flour, egg and breadcrumbs into separate bowls. Once croquettes are frozen, dip them into the flour, then egg, then breadcrumbs. Freeze again so they are firm before cooking. Once ready, heat oil on medium to 365 F. Add croquettes and fry for a minute or two on each side. Drain on paper towels.
  7. Serve warm with the aioli on the side.


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