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What’s new…what’s hot for summer

Let the fireworks begin! Nothing says summer time in Vancouver than the Celebration of Light taking place over three nights – July 30th, August 3rd  and 6th.   If you are thinking about getting a few friends together to watch the fireworks make it easy for yourself and take a look at our delicious hors d’oeuvre and petite dessert drop-off menu.

With summer finally upon us we want to share below a gorgeous global inspired menu influenced with the best of BC’s summer regional ingredients.  The entrées are perfect for interactive food stations.  The petite desserts are great because you can sample a whole range of yummy sweets and still get into your summer shorts!

Hors d’oeuvre
Cherry tomato stuffed with crisp vegetables and green goddess dressing
Chickpea tartlet with roasted summer vegetables, saffron and yogurt
Langostino kebab with mango and Thai basil lemon grass glaze
Potato crisp with togarashi spiced pulled pork with grilled asparagus
Beef, chicken and spot prawn teppanyaki skewers

Food Stations
North Indian spiced sablefish with a tangy coconut yogurt sauce, crisp gai lan with cilantro, basmati rice terrine

Porcini rubbed porterhouse steak with star anise mocha porcini sauce, miso grilled vegetable and potato salad, orange gastrique

Sesame crusted Qualicum scallop with spiced pineapple confit, barbecue duck dumpling with hoisin sauce, shot of duck consommé

Curry roasted lamb rack with spiced chickpea fritter, smoked yam tamarind purée, mustard-tomato chutney, cashew lamb jus

Petite Desserts
Shots of coconut rice pudding and mango
Candied ginger pot de crème
Lime cheesecake pops encased in rich dark chocolate and finish with lime-scented sugar
Ambrosia macaroons flavoured with orange and finished with dark chocolate
Petite brownie bites with passion fruit cream


Be sure to check out the summer 2011 issue of BC Liquor Stores’ TASTE magazine.  Culinary Capers gives tips for getting the most out of your catering experience.  Read Put Your Feet Up by Joanne Sasvari.

Taste magazine – spot prawns with lemon and herbs by Culinary Capers

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