On May 24, 2012, Culinary Capers Catering and Special Events catered the Vancouver Art Gallery’s Matisse et la Mode Fundraiser to celebrate their new exhibit – Collecting Matisse and Modern Masters, The Cone Sisters of Baltimore. Here is a quick peak into the menu that was created for an event that was whimsical, modern and edgy to match the mood of the Matisse and Modern Masters Collection.
Guests entered the Vancouver Art Gallery up the grand staircase off West Georgia Street and were greeted by body painted nude models.
The reception featured a Champagne fairy flying over the crowd in the Rotunda serving bubbles in raised Champagne flutes with butler served hors d’oeuvre. The guests were then treated to a private viewing of the Cone Sisters of Baltimore’s Matisse and Modern Masters Collection. A beautiful four-course dinner created by Debra Lykkemark CEO of Culinary Capers was served followed by a designer label fashion show put on by AshiaMode. The grand finale was an opera performance by two dazzling sopranos.
The menu was designed around French food because the Art Collection was by the Matisse and the Modern Masters. The colour palate for the table design and food presentation was based on hot pink, Kelly green, purple, yellow and pale pink. A reflection of the colours in the 1940s Henri Matisse painting on the event invitation: Striped Robe, Fruit and Anemones.
The event was in May so we kept with a fresh Spring style menu using local Dungeness crab, seasonal local spot prawns and Canadian pheasant. This was the first time we had served pheasant at a large sit down plated dinner. If not cooked very carefully the breast meat can be quite dry. Our Executive Chef Margaret Chisholm decided to prepare the pheasant two ways – the breast sous vide and the dark meat confit.
All the courses were delicious but the guests were delighted by the pheasant as many had never had it before and were quite surprised that it was not gamey. Another favourite – the asparagus vichyssoise with Dungeness crab was the perfect amuse bouche. Fresh, clean flavours and the perfect colour match with the vibrant green soup and the topping of sweet tender pink crab.
Our Pastry Chef Kim’s Modern Masters Dessertscape was also inspired by the Striped Robe, Fruit and Anemones painting. She pulled the citrus fruit that is in the painting and created a tangerine panna cotta and playfully dotted the plate with seven different delicately flavoured fruit gelées.
Quail Egg with Golden Caviar
crème fraîche and chives
White Soy Caramel Sablefish with Miso Aïoli
sous vide cooked, crisp cucumber and Asian pear salad, yuzu mirin vinaigrette
Cucumber Wrapped Scallop
tomato and celery dusted, Victoria gin infused cucumber ribbon
Apple Cup with Roasted Pears and Cambozola
crisp green apple cup filled with pears roasted with shallots and pear essence
Sous-Vide Butternut Squash Terrine with Pecans
butternut squash, apples and celery root with a pecan maple salsa verde
Dungeness crab, preserved lemon and chervil
Wild BC Spot Prawns with Peas and Melon
frisée, pea shoots, fresh sweet peas, fresh horseradish, tarragon, sweet yellow pepper fondant, crème fraîche
Pheasant Two Ways
sous vide pheasant breast, herbed pheasant confit, Champagne apple gastrique,
potato tarte Tartin, braised baby fennel, vegetable jewels
Modern Masters Dessertscape
tangerine panna cotta, brown sugar cake, candied pineapple,
crystallized viola, seven fruit gelées