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Culinary Capers’ 100 Mile Buffet Menu

The stunning landscape of Stanley Park’s Brockton Oval (pictured above) was the spectacular setting for over 800 VIP guests from the restaurant and foodservices industry.  Our event planner Kevin partnered with Cantrav to custom-design a 100-Mile Menu that would showcase Vancouver’s vibrant food scene as their attendees, well-versed in food knowledge and experience from all over North America, would appreciate the best of local flavours.

The event was held in late September so Culinary Capers’ Executive Chef Margaret Chisholm’s inspiration was to build a menu that reflected seasonal late summer/fall ingredients highlighting regional farms and using sustainable seafood products.

We had the luxury of the client confirming the event a few months prior which allowed our kitchen to purchase and freeze local fruit products at the height of the summer season, such as Okanagan peaches in August, to make into delicious crumbles, galettes and compotes.

West Coast First Nations inspired evening produced by Cantrav

Below is the menu that really worked well with feeding such a large crowd efficiently and complimented the casual, barbecue West Coast native theme.  Clients were raving about the salmon on cedar paper and desserts!

100-Mile Buffet Menu

Cedar Baked Sockeye Salmon served on charred cedar paper
with a fresh chive, lemon and olive oil salsa verde

Rosemary Scented Triple A Beef Rib-Eye
on the barbeque with sea salt, Tellicherry pepper and a red wine demi

West Coast wild rice and fruit salad with a Chilliwack Fireweed honey-chive dressing

Red romaine and pumpkin seed salad with an Okanagan Brewery merlot vinaigrette

Wild greens with Agassiz hazelnuts, Poplar Grove Tiger Blue cheese, Okanagan apple chips with an apple cider vinaigrette  (see Recipe below)

Roasted Pemberton potato salad with an apple cider grainy mustard dressing

Grilled seasonal vegetables with balsamic vinegar and fresh herbs


British Columbia Fruit Pie and Crumble Station
Okanagan apple and Fraser Valley cranberry galette
Local rhubarb and strawberry crumble with vanilla bean whipped cream
Okanagan peach and blueberry galette with brandy caramel sauce

Build your own Ice Cream Sundae Station
Vanilla bean, maple walnut and chocolate ice creams with compotes created from raspberries, apricots, blackberries and blueberries.

Event Produced by Cantrav Services Inc.
Photo credit:  John Watson

RECIPE:  Wild Greens with Apple Chips and BC Artisan Cheese
Serves 8

At Culinary Capers Catering we use regional artisan ingredients for this salad – Okanagan apple chips and iced cider apple vinegar; hand made cheese from Poplar Grove in Naramata; Agassiz hazelnuts and Chilliwack thistle honey.  We’ve adapted our wild greens salad from the 100-Mile Menu for you to easily make at home.  Really,  it’s about using the best ingredients you can find.  Enjoy this delicious winter salad!

4 oz   Poplar Grove Tiger Blue cheese (or any good quality blue cheese)
2/3 cup   toasted hazelnuts
2 cups   dried apple chips
12 cups   gourmet wild greens salad mix
2/3 cup   iced cider apple dressing (or to taste)

Apple chips can be found at Granville Island Market or in the dry goods section of your local specialty grocer. If apple chips are not available, cubed fresh apple will make an excellent substitute.

Lightly chop the toasted hazelnuts. Crumble or cube the blue cheese. Toss the greens with the dressing and transfer to a serving bowl.  Garnish with hazelnuts, blue cheese and apple chips.

Iced Cider Apple Dressing
1 cup   good extra virgin olive oil
2/3 cup   Okanagan Vinegar Brewery Iced Cider Apple Vinegar*
*(or a good quality apple cider vinegar)
1 Tbsp   honey
¼ tsp   salt
¼ tsp   pepper

Whisk ingredients together and serve with your favourite salad.



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