Every Ingredient for Exceptional Entertaining 604.875.0123

Blog

The Chef’s Table Culinary Event for Dine Out Vancouver

By Debra Lykkemark, CEO

As part of this year’s Dine Out Vancouver 2012 we did a wonderful intimate dinner and wine pairing evening at communal tables in the middle of our commissary kitchen.   I had the pleasure of joining the group for dinner and had a fabulous evening.

Culinary Capers Catering

It was really interesting to find out why guests had selected Culinary Capers Catering over the many other Dine Out event choices.   Two couples said they had always wanted to experience a dinner prepared by a chef and served in middle of a commercial kitchen.  One couple had participated in our blindfolded Dinner in the Dark event last year and had such a great time they wanted to try out this new concept.  Another larger group were neighbours and also foodies who love to cook and do wine and food dinners.  Event planners from Pacific Destination Services, a local destination management company, had come to see if the culinary experience served in our kitchen would be a fun evening for their corporate incentive groups.

The evening began with a selection of our signature hors d’oeuvre served with a sparkling wine cocktail spiked with pear brandy and rosemary, ginger syrup that had been used to poach pears. The guests were then escorted into our commercial kitchen where Executive Chef Margaret Chisholm presented her five-course BC Artisan dinner paired with wine from Laughing Stock Vineyards.

Executive Chef Margaret

Chef Margaret explained the inspiration and the local ingredients for each course and then Courtney, the sommelier representing Laughing Stock introduced the wine and why she matched it with that particular course.

After dinner I went around to check what everyone’s favorite course had been. It was really interesting because there were a few favourite fans for every course. My favorite was the Albacore tuna wrapped in crisp Oyama speck smoked prosciutto with heirloom bean salad and fennel panna cotta. It not only looked beautiful but every flavour and texture played off each other and I felt that the Laughing Stock Blind Trust White paired perfectly.

Albacore tuna and fennel panna cotta

A close runner up for me was the chili spice rubbed sous-vide beef tenderloin with a divine Laughing Stock Syrah demi,  shoestring Pemberton potatoes, arugula salad with balsamic and tomato pearls…but the crowning glory of this dish was the surprise of a thin melting slice of Little Qualicum raclette cheese draped over the perfectly cooked tenderloin.   Yummy!

Chili spiced rubbed sous-vide beef tenderloin

 Sustainable Purveyors for this menu:
Across the Creek Organics, Pemberton
Backyard Gardener, Abbotsford
biovia Organic Link
Canadian Hazelnut, Agassiz
Garden Valley Organic Farms
Harker’s Organics, Cawston
Mikuni Wild Harvest
Notch Hill Organic, Sorrento
O’Neil’s Quince Orchard, Kelowna
Organic Ocean Seafood
Oyama Sausage Company, Granville Island
Two Rivers Specialty Meats

BC Regional Artisan Menu
Created by
Executive Chef Margaret Chisholm & Junior Chef de Cuisine Maureen Burke

 Albacore Tuna and Fennel Panna Cotta
crisp Oyama speck smoked prosciutto, heirloom bean salad,
shaved fennel, roasted Campari tomatoes,
Okanagan Vinegar Brewery sherry vinaigrette
Laughing Stock Blind Trust White 2010


Swiss Chard Agnolotti
chanterelle mushrooms, Venturi Schulze Brandenburg No. 3 cream, crisp sage
Laughing Stock Chardonnay 2010

 Gelderman Farm’s Porchetta
pear parsnip foam, Okanagan quince paste, roasted organic carrots
Laughing Stock Blind Trust Red 2009

Chili Spice Rubbed Sous-Vide Beef Tenderloin
Laughing Stock Syrah demi, shoestring Pemberton potatoes,
arugula salad, Little Qualicum raclette cheese, balsamic and tomato pearls
Laughing Stock Portfolio 2008

Warm Apple Cake
brown butter, hazelnut ice cream,
Pink Lady apple and cranberry port gelées, hazelnut praline

 

Back to Top