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Recipes

Summer Recipe Roasted Beet Salad

Roasted Beet Salad Serves 6   2 lb baby beets, tops removed 3 cups baby lettuce mix – we use the Celebration Salad from Glorious Organics or the lettuce blend from Sole Foods 3 cups baby arugula ¼ cup toasted walnuts chopped ½ cup Tarragon Apple Cider Grainy Mustard Vinaigrette   Roast baby beets until … Read More


Sticky Toffee Pudding Recipe

  Make a delicious sticky toffee pudding with this recipe by Culinary Capers for your holiday entertaining. Sticky toffee pudding is a traditional dessert consisting of a rich moist sponge cake made with chopped dates and covered in a toffee sauce.  The British often serve the dish with a vanilla custard or vanilla ice cream.  … Read More


Recipe: Roasted Butternut Squash Soup, Parmesan, Toasted Pumpkin Seeds

Serves 10-12   6 cups roasted Butternut squash* 1 large yellow onion, diced 1/3 cup butter 4 oz grated Parmesan cheese 1 cup whipping cream 8 cups vegetable stock ½ cup pumpkin seeds, toasted Melt butter in a large pot over medium low heat. Add diced onions and cook until soft and translucent. Add roasted … Read More


A Seaside Dinner Party + Tagine Recipe

Culinary Capers catered this casual but chic outdoor dinner party at the seaside home of designer Ami McKay of Pure Design. The party was featured in the Vancouver Sun, where Chef Stewart Boyles shared his top tips on summer entertaining. Ami McKay by Janis Nicolay Read on for more on his top tips and his … Read More


Tuna Tataki Recipe

One of Executive Chef Stewart Boyle’s mandates at Culinary Capers has been to create a menu  focused on sustainable and high quality BC ingredients. He has established relationships with a variety of local producers, such as Skipper Otto, a Community Supported Fishery that offers boat to fork transparency, so consumers know when, where and which … Read More


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