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Spring Menu Debut

Our company hosted an exclusive cocktail party at Waterview Special Event Space on April 19th, 2017 to debut our new Spring Menu. Invitations were sent to key industry alliances, VIP clients, local media, and notable food and wine influencers. Attendees walked into a glorious indoor garden party-inspired event with florals and greenery cascading from the ceiling, and a room filled with daffodils and other spring blooms They experienced visually stunning, delicious cuisine, presented at interactive food stations while sipping innovative cocktails. The menu was custom designed by our Executive Chef Stewart Boyles, inspired by global cuisine, and his elevated take on the hottest trends on the street-style food scene.

As always Culinary Capers Catering selected the best in the city in complementary vendors, including Pedersens Event Rentals, Flowerz, Koncept Design, Side One and Loungeworks.

The scene

When spring is in the air there is no better way to celebrate than to throw a fabulous fête in the garden. April in Vancouver, however can bring unpredictable temperatures, and often damp weather, so our team decided to celebrate spring’s arrival, and the debut of our spring menu with an indoor garden party. Guests arrived to the waterfront venue that had been transformed into a stunning indoor garden. With the use of cascading greenery, florals, and the intriguing textural elements of boxwood, Waterview was transformed into a sophisticated and highly instagrammable indoor garden. Culinary Capers worked with Koncept Décor and Flowerz to execute our vision.

The cocktails

To set the tone for the evening, guests were greeted upon arrival at a unique boxwood bar and offered a signature cocktail.  The  Poptail Margarita was comprised of Tequila, and Triple Sec, served in a highball glass, and garnished with a petite lime popsicle house made with fresh lime juice, simple lime syrup and fresh cut lime. A Passion Fruit Elderflower Mocktail was also offered.

The cuisine:

With a nod to global food culture, the menu was created around seasonal and BC sourced ingredients. Executive Chef Stewart Boyles focused on vibrant new flavours, local sustainable food and ethnic food favourites in the menu creation. We presented interactive food stations, and innovative cocktails served at unique bars and stations.

The menu concept was built around the idea of guests enjoying an experiential evening. Keeping an eye on trends in the food world and customizing them into our own eye-catching, elevated creations made for a buzzworthy, memorable menu. The menu featured beautifully presented and delicious bite size passed hors d’oeuvres, as well as chef attended interactive food stations, a roaming poke cart, a roaming milkshake and donut cart and delicious mini meal stations.

Highlights included the much talked about Bao Bun Station. Bao Buns are a Chinese and Taiwanese street-food staple whose star is quickly rising on the food scene. Our chefs offered their take on the pillowy steamed buns, stuffed with savoury fillings, both classic and creative.

The roaming poke cart was also highly in demand. Poke, a deconstructed version of sushi, is a Hawaiian export that has hit the international food scene this year. Our team added their spin to the popular dish with seasoned ahi tuna, and sockeye salmon. It was delicious, easy to eat at a cocktail party, and very pretty to look at.

There was more magic from our pastry chef on the dessert menu with stunning plate presentation, a focus on local berries, tropical flavours and an enticing variety of complementary flavours and textures.

Milkshakes gone wild. A boozy milkshake cart was the talk of the party, and the most highly instagrammed menu item. Two versions of milkshakes, were served, one naughty a B52 Milkshake, and one nice, a Raspberry Milkshake. The milkshakes were served in traditional milk bottles and were topped with mini house made donuts.

Menu

Passed Hors d’oeuvre

Soy Marinated Scallop, Japanese rice cake, kimchi mayo, green onion

Chili Lime Coconut Prawn, Puffed Black Rice
Cilantro

Smoked Pork Arepas, Salsa de Aguacate
pickled red onion, cilantro

Moroccan Confit Chicken Panisse
caramelized cauliflower yogurt

Roasted New York Striploin, Caramelized Yogurt
crispy brioche, watercress

Vegan Cauliflower Quinoa Falafel, Black Garlic
pickled vegetables

Vegan Beetroot Tartare, Celeriac Crisp
horseradish, pea tips

Food Stations

Bao Bun Station
choice of three flavours, house-made steamed buns
pork belly + Szechuan glaze
braised daikon + sriracha
duck + hoisin

Roaming Poke Cart
ahi tuna + sockeye salmon poke cart, rice crisp, avocado. sesame

Mini Meal Station

Braised Lamb Shoulder, Whipped Feta, Beet Root Jus
organic carrots, chick pea panisse

Roasted Atlantic Cod
lemon fennel, asparagus

Milkshake + Donut Cart

B52  Milkshakes garnished with mini donuts
Raspberry Milk Shake garnished with mini donuts

Dessert Small Plate Station

Strawberry Chiffon

Mini Plated Coconut Passionfruit Pineapple Cake

Signature Cocktails

 Lime Margarita Poptail

 Passion Fruit Elderflower Mocktail

The catering design of Culinary Capers Spring Menu Debut set the tone for a spectacular one-of-a kind event, full of creative and bespoke elements. Each interactive menu item was a micro experience in itself, tempting guests to embark on a journey of flavour and fun. The vibrant colours and bounty of fresh blooms of the décor transported guests into a sophisticated garden party. Guests celebrated the change of the season in high style, and left invigorated and inspired by the spring fête.

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