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Recipes

A Seaside Dinner Party + Tagine Recipe

Culinary Capers catered this casual but chic outdoor dinner party at the seaside home of designer Ami McKay of Pure Design. The party was featured in the Vancouver Sun, where Chef Stewart Boyles shared his top tips on summer entertaining. Ami McKay by Janis Nicolay Read on for more on his top tips and his … Read More


Tuna Tataki Recipe

One of Executive Chef Stewart Boyle’s mandates at Culinary Capers has been to create a menu  focused on sustainable and high quality BC ingredients. He has established relationships with a variety of local producers, such as Skipper Otto, a Community Supported Fishery that offers boat to fork transparency, so consumers know when, where and which … Read More


Recipe: Roasted Butternut Squash Soup, Parmesan, Toasted Pumpkin Seeds

Serves 10-12   6 cups roasted Butternut squash* 1 large yellow onion, diced 1/3 cup butter 4 oz grated Parmesan cheese 1 cup whipping cream 8 cups vegetable stock ½ cup pumpkin seeds, toasted Melt butter in a large pot over medium low heat. Add diced onions and cook until soft and translucent. Add roasted … Read More


Tips for throwing a summer soiree

Tips for throwing a summer soiree: Greet guests with a signature cocktail. This is one of our favourite cocktails for summer afternoons. We use fresh mint and replace the rum with cachaça, a Brazilian spirit, for a refreshing twist on the original. We also use brown sugar instead of white because of the subtle flavour … Read More


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


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