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Awards

Spring Menu Debut + Recipe for Halibut, braised lemon, fennel

We are thrilled to announce the release of our Spring and Summer menu crafted by Executive Chef Stewart Boyles and Pastry Chef Kim Collishaw. With a nod to global food culture, the menu was created around seasonal and BC sourced ingredients. Owner and Founder Debra Lykkemark on the new menu: “Our latest seasonal menu features … Read More


Holiday How To’s

  Holiday tablescape Focus on organic materials. A garland of winter greenery across your tabletop is a dramatic focal point and adds a classic Christmas aroma. Forage a nearby tree or shrub, or check with your local florist for inexpensive greens. Incorporate elements from your menu into the greenery, such as white squash, pomegranate or … Read More


Culinary Capers Holiday Roast Turkey Lunch

This year why not start a new tradition and have a Holiday Roast Turkey Lunch delivered hot to the office? Culinary Capers Holiday Roast Turkey Lunch  Oven roasted grain-fed turkey (arrives sliced for easy service) rich gravy, house-made spiced cranberry chutney, celery, apple + onion stuffing, chive + crème fraiche, mashed potato, maple butter, roasted … Read More


Dinner in the Kitchen to introduce Chef Stewart Boyles

After an exhaustive search, we are thrilled to welcome our incoming Executive Chef Stewart Boyles to the Culinary Capers family. We recently hosted a dinner, inviting a few key media from the food community, to share a one of a kind dinner in the heart of our kitchen. The exclusive dining experience featured five delectable … Read More



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