Allergies, celiac disease, food intolerance and special diets make it tricky when it comes to menu development. We are receiving more and more of these special dietary requests every year, as many people are embracing a gluten-free and dairy-free diet. This is not going away, so our culinary team needed to figure out how to … Read More
This trend is going to take center stage this coming year. A US market research study found that 35% of Millennial guests are looking for more vegetarian options on menus. It is gaining traction due to concerns about climate change and our carbon foot print. Agriculture is one of the largest sources of heat-trapping … Read More
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
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
With the arrival of spring and wedding season in sight, here are the predicted trends for 2018 that we are most excited about: Venues Waterview Special Event Space Indoor Venues are making a comeback, 2018 will see couples reclaiming indoor spaces for their weddings, and the positives include not having a single worry … Read More