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Culinary Capers Event Spotlight – Masquerade Summer Soirée at Hycroft

Hycroft was the glamourous setting for 180 guests who reveled in old world elegance while enjoying a contemporary menu that featured a duo entrée of sablefish with white soy caramel and ginger glazed short ribs.

Guests enjoyed a reception inside followed by a plated 2-course dinner on the patio finishing with a petite dessert buffet and dancing in Hycroft’s lower ballroom. What makes Hycroft a unique Vancouver venue is the variation of grand indoor and outdoor environments thus the opportunity to create a progressive event.

The custom menu was thoughtfully crafted with the intention of limiting the number of special meal requests. This also enabled an efficient dinner service within a tightly orchestrated event.  The first course and entrée were nut, pork, shellfish and gluten-free. With the modern summer salad and the vegetarian entrée of a vegetable crostata also being vegan.


Culinary Capers Catering
Culinary Capers Catering

Culinary Capers Catering

Culinary Capers Catering

Culinary Capers Catering

Culinary Capers Catering


Masquerade Summer Soirée at Hycroft Menu | July 2014
Created by Executive Chef Margaret Chisholm

Hors d’oeuvre
Manchego Crisp with Beef Tenderloin
spice rubbed and grilled beef with smoked red pepper mayonnaise and Manchego gremolata

Asian Pear and Preserved Lemon Spoon
broiled feta, black pepper, watermelon and crystalized micro basil

Crab Cake with Red Pepper Jelly
fresh Dungeness crab with basil and a red Peppadew pepper gelée

Spot Prawn with Asparagus Vichyssoise Shooter Stix
citrus dusted local wild prawn

Apple Cup with Parmesan and Pecans
green apple cup finished with micro greens and d’Anjou pear essence

Quail Egg with Golden Caviar
crème fraîche and chives

First Course
Modern Summer Salad
local micro greens, baby fennel with lemon vinaigrette, Heirloom tomatoes, crispy basil and  Vancouver Island’s Venturi Schulze aged balsamic

Culinary Capers Duo Entree
White Soy Sablefish and Glazed Short Rib
sablefish with white soy caramel, Asian pear and ginger glazed short rib, green onion rice cake and baby organic vegetable jewels

Culinary Capers Vegan Summer Vegetable Crostata
Vegetarian Entrée
Vegan Summer Vegetable Crostata
saffron scented summer vegetables in a crisp chickpea tart, pine nut parsley gremolata, roasted sunchokes and asparagus with a smoked tomato sauce

ornamentCulinary Capers Catering
Petite Dessert Buffet
Petite Lemon Meringue Tart
velvety lemon cream in a sweet pastry shell topped with a mound of lightly toasted meringue

Miniature Pavlova
a light meringue shell filled with lemon cream and fresh seasonal fruits and berries

Petite Brownie Bite with Ganache and Sea Salt
dense dark chocolate brownie finished with dark chocolate ganache and a sprinkle of sea salt

Culinary Capers Catering
Vanilla Rhubarb Crumble Spoon
vanilla poached rhubarb topped with a crunchy brown sugar oat crumble on a ceramic spoon

Petite Galette of Peach and Vanilla
bite size galette filled with vanilla bean-scented sweet peaches served with vanilla bean cream

Shot of Sparkling Wine and Summer Fruit
sparkling wine gelée with summer fruit and sweet cream

Culinary Capers Catering

Chocolate Shot of Dark Chocolate and Framboise
rich chocolate pâté, dark chocolate mousse and tart framboise compote

Chocolate Crème Brûlée
served with a chocolate tuile cookie served in a ceramic spoon


Event by:  Culinary Capers Catering and Special Events
Photos: imps.ca


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