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Culinary Capers GE Monogram Dinner by Design Event Menu

In September Culinary Capers Catering had the honour of being the exclusive caterer and food architect for Vancouver’s inaugural GE Monogram Dinner by Design event held in conjunction with the Interior Design Show West to benefit the Dr. Peter AIDS Foundation.

Culinary Capers Dinner by Design
Ten of Vancouver’s top interior designers were asked to create a visually striking dining environment for ten guests to dine upon a four-course meal designed by Culinary Capers.  Our menu was a delight to design because we were given free rein to create whatever we wanted for this unique event.  We focused on creating an artful architectural presentation, with fresh and contemporary flavours.

Culinary Capers Dinner by Design

line-thicker-600Dinner by Design Gala Menu
Created by Executive Chef Margaret Chisholm

Hors d’oeuvre
Edible spoon with barbecued duck and kumquat
Fromage blanc crostini with candied tomatoes
Phyllo cigars with lamb, pine nuts and currants
Sesame rare ahi tuna on a Japanese rice cake

Amuse Bouche
Ahi tuna tartare with ginger foam

Culinary Capers Dinner by Design
The Amuse Bouche of ahi tuna tartare is a multi-textured, geometrically designed plate presentation finished with a spicy kick of ginger foam.


First Course

Modern composed fall salad, pear Riesling vinaigrette

Culinary Capers Dinner by Design
Our first course is a colourful modern composed salad inspired by organic fall greens and vegetables, compressed dried pear crisps and sugar infused tarragon salt.


Duo Entrée
White soy caramelized sablefish and glazed Korean short rib
green rice cake, seasonal vegetables

Culinary Capers Dinner by Design
Our duo Entree is a marriage of rich and light, sweet and salty. Local sablefish is paired with Korean glazed short rib that has been cooked sous-vide for 48 hours. Presented with edamame, squash, radishes and a fresh Asian pear salad.


Dessert Two Ways

Chocolate pâté dessertscape
Chocolate mousse pate, Chocolate Dolce sandwich cookie
Butterscotch sauce, Whipped Caramelized white chocolate ganache
Salted chocolate caramel, Chocolate soil

Lemon coconut dessertscape
Lemon Semifreddo, Rhubarb vanilla sauce
Strawberry rhubarb gelée, Toasted lemon vanilla bean marshmallow
Toasted coconut meringue, Vanilla poached rhubarb

Culinary Capers Dinner by Design
For dessert we had some fun creating two dessertscapes. Dessertscapes are a study of textures and flavour profiles. Every table was presented with five chocolate dessertscapes and five lemon coconut dessertscapes.

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Culinary Capers Dinner by Design

Culinary Capers Dinner by Design

Culinary Capers Dinner by Design

Culinary Capers Dinner by Design

Culinary Capers Dinner by Design
line-double-600Menu: Culinary Capers Catering
Event Producer:  The Social Concierge
Photos:  Jonathan Evans of JE Photography

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