Epicuria is a leading full service Ottawa area catering company, founded in 1990. The Epicuria team produces over 1200 events annually, ranging from corporate luncheons and innovative cocktail receptions to stylish weddings and large gala events. Our Chefs use the freshest local products to ensure the highest quality menus specializing in impeccable food preparation and presentation. Not only do we provide innovative menus, we have an experienced and professional event team, quality rentals and modern decor to complement your food and enhance your surroundings. Our goal is to provide a memorable experience, pleasing you and exciting your guests. Our clients give our card away with the certain satisfaction of having chosen the perfect caterer.

Providing a creative experience is our goal. Initial contact can be made in person, by phone or by e-mail (events@epicuria.ca). We collaborate with you in designing your event. Initially there will be many questions that will provide us with your vision to create an original experience. Ultimately we find that each client has their own set of tastes and needs and out of that come designer menus and a personalized service. We are happy to make site visits and suggest venues if needed. You are providing us with the creative challenges and always the most fun!

A sampling of recent notable events by Epicuria includes:

A corporate client appreciation party for 500 guests with slider, tapas, pan-asian and nostalgia tasting stations. The venue space was accented with modern stylish décor and florals by Tivoli.

A 100 mile diet inspired cocktail reception and wine tasting event created to celebrate a LEED certification with 130 friends and clients. Local menu highlights included Bearbrook venison sausage roll and mini Bison burgers, local asparagus soup sips, Boucanerie Chelsea smoked trout, artisan cheeses and Mariposa Farms Duck. All décor and dishware were re-usable or made from sustainably harvested bamboo.

A book launch party for Natalie MacLean’s best selling book Red, White and Drunk All Over. 125 guests were treated to a vineyard inspired field of food and wine pairings and décor inspired by the chapters of her book.

A fundraising masquerade ball for 250 guests at the Aviation Museum featuring passed hors d’oeuvres and sit down dinner. The highlights of the menu included braised lamb shanks with local mushroom Bolognese, heirloom carrots and pear almond tart.

To book or inquire please contact our catering department
Monday through Friday 8:30am to 5:00pm
613.745.7356 ext. 4 or 2
Fax 745.2869