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 courses designed by Chef Stewart Boyles, paired with perfectly matched wines. Guests were treated to a front row seat to observe Chef Stewart in his element and be entertained by the preparation of the individual dishes.
When Culinary Caper hosts the party, we call in the experts. We enlisted the help of PartyArt Design to create the tablescapes. Gorgeous harvest tables and chairs, and complimentary dinnerware were sourced from Pedersens Event Rentals.
PartyArt Design incorporated lots of greenery, a key design trend this year, to create the design of the table. Blooms in autumnal hues and garlands of lush green foliage, with touches of eucalyptus, formed a unique table runner.
CEO Debra Lykkemark reached out to DJ Kearney, a renowned and respected Vancouver based sommelier from the New District Store on Dunbar, to perfectly pair each course from the menu with wine.
Big Al from Haywire
Chef Stewart designed the menu featuring dishes creatively crafted to highlight local and seasonal ingredients. Mouthwatering food was complimented by artful plating and our guests were able to capture the process from start to finish.
Chef Stewart Plating the First Course
Albacore Tuna, Chorizo Vinaigrette
puffed quinoa, avocado, cilantro
Paired with Terravista Fandango Albarino Verdejo 2015
Fraser Valley Savoury Pumpkin Tarte
fresh cheese, roasted pumpkin, red onion reduction
Paired with Coolshanagh Chardonnay 2014
Roasted Sablefish, Pine Mushroom
brussels sprouts, butternut squash, smoked celeriac broth + bark
Paired with Moraine Pinot Noir 2014
Slow Braised Lamb Shoulder + Saddle
confit potato, crisp sunchoke, salsify, parsnip purée
One of our lovely guests Sid Cross is the president of the International Food and Wine Society and he generously brought a gift of wine to be paired with the fourth course. Château Saint-Martin de la Garrigue 2005
Deconstructed Apple Pie
brown butter bourbon ice cream, vanilla bean crémeux, salted caramel glaze, shortbread soil
Chef Stewart providing an explanation of the next course.
Our polished and professional service team at work.
Our talented kitchen team (left to right): Gabe Jardiolin, Executive Chef Stewart Boyles, Executive Sous Chef Linda Olson, Sous Chef Kris Chant.