Well it’s about time we got our blog up and running don’t you think! Please do check-in with us every so often as we hope to have lots to share from recipes; to the goings-on of our staff; to the creative antics inside our kitchen; and what we are doing at the fabulous events we cater. Thanks so much for stopping by.
‘Tis the season for giving back and here’s just a snippet of some recent happenings our team is proud of.
2010 BC Cancer Foundation Inspiration Gala
For the fourth year in a row our fearless leader Debra Lykkemark was part of the organizing committee for this year’s BC Cancer Foundation’s Inspiration Gala that took place at the Rocky Mountaineer Rail Station on October 28th. A record breaking $2,578,724.00 was raised specifically for research relating to lymphona cancer. Culinary Capers was a $10,000 sponsor for the event and donated a live auction package with Pedersens Rentals, Marquis Wines and House Wine valued at $2500.00 and it was bid up to $8500.00!
Growing Chefs! Fundraiser
Our kitchen team was part of a roster of top Vancouver restaurants and growers serving up delicious food to industry movers and shakers and supporters of local food. The sold-out annual fundraising event – From Farm to Forks – raised over $12,000 for their 2011 school program. Growing Chefs! is a non-profit society that teaches kids about food and urban agriculture by sending volunteer chefs into elementary school classrooms.
Arts Umbrella Splash Gala
Culinary Capers’ was a sponsor of the Arts Umbrella Splash Gala. The event raised more than $375,000 and supports the lives of children from all social circumstances and cultural backgrounds by providing innovative and inclusive instruction in the visual, media and performing arts.
Vista D’oro Farms “Cookies for Kids” Holiday Tin
Our friends at Vista D’oro Farms has called on all Santa’s baker elves to bake a few extra cookies for their 5th Annual Operation – Cookies for Kids Fundraiser for BC Children’s Hospital. Culinary Capers’ donated delicious espresso fudge cookies and coconut macaroons to be mixed with a variety of local pastry chefs’ cookies. 200 holiday tins are put together, each containing a jar of Vista D’oro preserves and 2 dozen cookies.
Each tin can be purchased with a minimum donation of $50. 100% will go directly to BC Children’s Hospital. Over $40,000 has been raised over the last 4 years. The tins can be purchased at Vista D’oro Farms, Edible BC’s retail outlet on Granville Island, and Pacific Institute of Culinary Arts.
All this talk about cookies has me thinking I should post one up. In case you missed it, check-out our December e-news for a couple of recipes. Here is also one from last year that I thought was very yummy for the holiday season.
White chocolate and cranberry biscotti
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cups, sugar
1/2 cup butter, softed
2 large eggs
1/2 tsp vanilla
1 1/2 cups dired cranberries, chopped
1 1/2 cups white chocolate, chopped
1 egg for egg wash
white chocolate for drizzling
Preheat oven to 350 F.
Sift flour, baking powder and salt together. Set aside
Combine butter and sugar in a mixing bowl. Mix until light and fluffy.
Add eggs one at a time. Mix in vanilla.
Add dry ingredients and mix until well combined.
Add cranberries and chocolate and mix until incorporated.
Roll into 2 separate flat logs in the dimension of 2.5″ wide x 9.5″ long
and 1″ high. Refridgerate for a minimum 1 hour.
Whisk egg for egg wash with a dash of salt and brush on the top of the biscotti. Bake for approx. 30 min. Let cool for 10 min. Reduce oven to 225 F.
Slice biscotti on an angle and bake at 225 F for approx. 1 hour or until dry and no longer cakey.
Drizzle the biscotti by melting the white chocolate. Dip the end of a spoon in the chocolate and in a back and forth motion go over the biscotti to get a drizzle effect.