Executive Suites ingredients are hand selected and fresh. The Calgary Stampede is proud of its agricultural roots. By offering fresh food sourced from our local producers, we can help reduce our environmental footprint while serving up an authentic western culinary experience.
All food and beverage requests must be provided on the event order form.
A gourmet selection of the following are delivered to your suite prior to the beginning of the event and are set for your guests to share.
- Crisp vegetables with creamy onion dill dip
- Canadian cheeses and water thin crackers
- Fresh seasonal fruit with light yogurt dip
- Gourmet olives and pickled condiments
- Fresh artisan breads and crackers
- Mediterranean pepper medley salad
- Sea salt tortilla chips and Spanish salsa
- Assorted Hardbite chips
- Decadent pastries and gourmet cookies
There are four different menus to choose from (A, B, C or D). These menus are included in your package and are prepared by a private in-suite attendant. If your event occupies more than one Executive Suite, you may choose a menu for each suite.
MENU A
Flambéed southwestern prawns
Cajun marinated jumbo prawns sautéed with shallots and garlic, flambéed with bourbon, finished with fresh lemon and purple basil
AAA Alberta roast striplion
rubbed with Dijon mustard paprika, with Calgary Stampede horseradish and roasted onion jelly
Coconut curried chicken
boneless chicken simmered in creamy mild curry, finished with coconut milk
with paprika herb roasted tri-colored potatoes
MENU B
Flambéed Saskatoon berry peppercorn Alberta beef medallions
whiskey marinated Alberta beef, braised in green peppercorn cream sauce, flambéed with brandy, tossed with fresh Saskatoon berries
Slow roasted porkloin
stuffed with apple, fig and black-garlic chutney, with basil sauce
Serrano-mango halibut
herb and garlic marinated fillets of halibut simmered in white wine butter sauce, topped with Serrano peppers and mango
with rosemary and truffle oil roasted baby potatoes
MENU C
Flambéed saffron seafood medley
tender calamari, prawns and scallops flambéed with pernod, finished with creamy saffron lobster velouté
AAA Alberta prime rib of beef
rubbed with pomegranate molasses and marsala wine, rolled in fresh rosemary, sweet basil and cracked black peppercorns, slow roasted, with Calgary Stampede horseradish and roasted onion jelly
Apricot-ginger chicken
boneless chicken marinated in soy and garlic, with sautéed peppers and onions, finished with apricot-ginger glaze and a splash of saké
with butter herb roasted tri-colored potatoes
MENU D
Flambéed panko crusted pacific halibut
tender pieces of halibut crusted with panko and herbs, flambéed with sambucca, with a raspberry-ale compote
Slow roasted Alberta leg of lamb
marinated in vermouth and orange juice, crusted with herbs, with a mint and pomegranate-apple chutney
Kiwi-bourbon BBQ ribs
pork side ribs braised in kiwi-bourbon BBQ sauce, finished with kirsch
with parmesan whipped potatoes
COWKID MENU
We are pleased to accommodate children's meal requests at no additional charge.
- Cheeseburger
- Hot Dog
- Chicken Fingers
- Grilled Cheese
All the above items come with all the fixing's and piping hot fresh fries.
PREMIUM CHOICE ADDITIONS
If you’d like to add to your overall culinary experience in the suite, we are pleased to offer a selection of exclusive additions. Charges apply.
HOT
The number of guests in your suite confirms the quantity provided if one of the following additions are selected. Charges per person apply.
AAA Alberta beef tenderloin
marinated in port, slow roasted on our rotisserie, sliced onto fresh assorted breads, accompanied with wild mushroom ragout and lager-onion relish
- $29 per person
Cedar plank salmon
brushed with lavender jelly, crusted with pistachio, with sambuca and Saskatoon berry relish - $25 per person
Hemp seed crusted Alberta rack of Lamb
rubbed with goat cheese and hemp seed, with mint jelly and blackcurrant compote - $37 per person
Alberta elk tenderloin
espresso marinated, slow roasted, finished with brandy, sliced onto assorted buns, with Saskatoon berry port compote - $29 per person
COLD
Each of the following additions serves approximately 24 guests. Charges apply.
Iced tiger prawns
with assorted dipping sauces - $150
Alaskan king crab
infused with vanilla bean and vermouth, with assorted dipping sauces - $230
Sushi zen
with wasabi, pickled ginger and soy sauce - $160
Pacific coast seafood catch
smoked and candied salmon and trout, Alaskan crab legs, kiwi mussels, with assorted dipping sauces - $190
The Lazy S antipasto platter
grilled, oven roasted and pickled vegetables, with specialty cured meats - $120
The Lazy S charcuterie board
fine cured and smoked meats, with specialty pates - $160
Variety cheese
Canadian and imported cheeses - $150
DESSERT
The number of guests in your suite confirms the quantity provided. You can select up to two of the following additions. All desserts are $17 per person.
Bananas foster
sliced fresh bananas flambéed with dark rum, finished with orange juice, poured over vanilla bean ice cream with fresh berries
Russian black cherries
sweet black cherries flambéed with cane sugar, orange zest, triple sec and kirsch, poured over vanilla ice cream
Bailey's chocolate fondue
with fresh fruit and marshmallows
Pepper strawberry angel cake
sliced strawberries flambéed with sambuca and cracked black pepper, poured on top of angel cake and Mayan chocolate ice cream
SPECIAL MEAL REQUESTS
If you require a vegetarian option, have dairy restrictions or allergies, please let us know as soon as possible.
Special meal requests must be placed on the event order form by June 23, 2011.For more information contact Kelly Angele at 403.818.0838 or kangele@calgarystampede.com.
WINE, BEER & SPIRITS
A diverse selection of wine, beer & spirits will be served in the Executive Suites. The Calgary Stampede has an exclusive agreement with Labatt Breweries and we serve a full line of Labatt beverages. A select chardonnay and zinfandel from Ravenswood Winery are exclusive to us in Alberta and will be in your suite upon arrival. You will have a bar choice where you can select to have beer and wine only or a premium host bar.
Exclusive Wine - by the bottleRavenswood Sangiacomo, Chardonnay, Sonoma County, California, 2008 - $65
Ravenswood Teldeschi, Zinfandel, Dry Creek, California, 2006 - $75
Select Wine - by the bottle or glass
Price & selection varies
Coolers & Cider - $7
Jack Daniel's and Cola, Smirnoff Ice, Strongbow
Domestic Beer - $6.50
Alexander Keith’s, Alexander Keith’s Red Amber, Blue, Budweiser, Bud Light, Kokanee
Premium Beer - $7.50
Brahma, Becks, Bud Light Lime, Guinness, Stella Artois
Draught
Alexander Keith's - $8, Stella Artois - $9
Premium Liquor - $6.50
Bacardi dark rum, Bacardi white rum, Smirnoff vodka, Bombay Sapphire gin, Canadian Club rye, Jack Daniel's whiskey, Glenlivet scotch
Select Spirits & Cocktails
A full list and pricing will be found in the cocktail menu
Your in-suite attendant will be more than happy to assist your guests with any request.
BAR CHOICES
You will be asked to select one of the bar choices listed below. All non-alcoholic beverages including soft drinks, juice, coffee and tea are offered at no additional cost. Our resident Sommeliers are on hand and ready to assist with your wine selections. You will be charged for alcoholic beverages, mocktails and special bar requests.
Wine & Beer Host Bar
Exclusive and select wine by the bottle and/or glass, beer, premium beer, coolers and mocktails will be charged to the suite holder.
Premium Host Bar
Exclusive and select wine by the bottle and/or glass, beer, premium beer, coolers, premium liquor, premium liqueur, select spirits, cocktails and mocktails will be charged to the suite holder.
SPECIAL BAR REQUESTS
You may wish to select a brand not already provided. If available, we are happy to accommodate your special requests. All special requests charged per bottle, for the number of bottles ordered, at market price. Special bar requests must be placed on the event order form by June 23, 2011.
For more information contact Kelly Angele at 403.818.0838 or kangele@calgarystampede.com.
