The Story Behind the Station
Meet Sarah Jean — Edmonton's Charcuterie Artisan
Restaurant-trained. Obsessively curated. Personally styling every event across Edmonton, Sherwood Park & St. Albert.
I built Cured Creations because I couldn't stop thinking about cheese.
I'm Sarah. I trained in restaurants before I knew it was training — learning in kitchens where the difference between a fine dinner and a memorable one came down to five minutes, three details, and whether you cared.
Somewhere along the way I fell hard for charcuterie. The way a well-aged gouda breaks into sharp, crystalline shards. The near-perfume of quince paste beside an aged manchego. The quiet satisfaction of arranging a board so the texture pulls your hand across it, bite by bite.
So I started building stations. Real ones — hand-styled, thoughtfully sourced, with a cart that doubles as theatre. No pre-made platters flown in from somewhere else. No "we hope you like it." Every item earns its place on the board, tasted and chosen, because your guests deserve to taste something memorable — not just something nice.
Cured Creations is me, in Edmonton, obsessed with the work. If we end up building your event together, you'll notice I ask more questions than most vendors. That's the point.
What I Believe In
These aren't mission statements. They're the non-negotiables behind every event I touch.
I taste everything first.
Every cheese, every cured meat, every honey. I buy from Edmonton-area artisans I know by name, and from specialty importers I've vetted personally. If an item doesn't stop me in my tracks, it doesn't make it onto your board. That's not a marketing line — it's the actual rule.
No two events get the same board.
Before I source a single ingredient, I want to understand your event — the guests, the palette, the feeling you're after. A backyard summer wedding in Sherwood Park and a downtown corporate launch get built entirely differently. Your station should feel like it could only exist at your event.
Abundance, always.
I don't believe in a board that looks thin halfway through cocktail hour. Generosity is the baseline — your guests should feel like there's always more to discover. The "never-ending" effect is intentional, and it's engineered into every station I build.
Behind the Scenes
A peek into the sourcing, styling, and craft that goes into every single event.
What you can count on from me.
Not aspirations. The actual standard, every event.
- You'll hear back from me within 4 business hours — personally, not a form letter.
- Pricing is on the table from the first conversation. No hidden fees, no "let me get back to you on that."
- Every ingredient is chosen on purpose — tasted, paired, and sourced from people I trust.
- I arrive early, set up quietly, and I'm ready before your first guest walks in.
- Your event is built around your vision — never a template with your name pasted in.
- Setup, service, cleanup — all of it, so you can be a guest at your own event.
- If something changes, you hear it from me first, along with the fix.
Why Handcrafted Matters More Than Ever
In an industry full of shortcuts, the details are what your guests remember — or what they quietly notice are missing.
of hosts hire professional catering — the rest wish they had
Zola 2024
of event guests now prefer interactive food stations over plated meals
The Knot 2024
of an event budget goes to food & beverage — make it count
Catersource 2024
ahead is when smart hosts lock in their vendors — availability goes fast
EventMB 2025
Tell me what you're envisioning.
Whether it's a wedding in St. Albert, a product launch downtown, or a sixtieth birthday at home — if you can describe the feeling you want, I can build you the board that gets there. Let's start.