Culinary Capers is a Vancouver catering company specializing in social, corporate, special events and weddings. They have an amazing crew of event planners to turn your ideas into reality with their venue selection, menu design, event rentals and tenting, décor and floral, entertainment and service staff.
Their new Executive Chef – Stewart Boyles previously was the Chef de Cuisine for Hawksworth. At Culinary Capers, Stewart will be ambitiously striving to push the Vancouver catering scene to a new level.
We were invited to meet and dine with Chef Stewart and the team at Culinary Capers.
We were seated in their kitchen with a beautiful view of the prep area.
Beetroot Tartare with celeriac crisp, horseradish and pea tips. This was really good, well balanced flavours and a delight to devour. The complimentary textures of the crisp and tartare.
Radish with smoked butter, sunflower toast and yuzu. This was a surprising canape and I liked the snap of the radish. Fresh and crisp.
Roasted New York Striploin with caramelized yogurt, crispy brioche, and watercress. One of my favourite canapes of the evening. The brioche was buttery and the striploin was delicious.
Chili Lime Coconut Lobster on top of puffed black rice. This was a joy to eat as the lobster was cooked very well and the tangy lime flavour.
Albacore Tuna with chorizo vinaigrette, puffed quinoa, avocado, and cilantro. I really enjoyed the fresh taste of the tuna with the different flavours that compliment the dish.
This was paired with the Terravisa Fandango Albarino Verdejo from 2015.
Fraser Valley Savoury Pumpkin Tart with fresh cheese, roasted pumpkin, and a red onion reduction. This was a very unique way of presenting a pumpkin tart.
This was paired with the Coolshangh Chardonnay from 2014.
Roasted Sablefish with pine mushroom, brussels sprouts, butternut squash, smoked celeriac broth and bark. The broth was poured into the dish and it was a fun way to interact with guests. I loved the presentation and the sablefish was moist.
This was paired with Moraine Pinot Noir 2014.
Slow-braised Lamb Shoulder with roasted saddle, confit potato, crisp sunchoke, salsify, and parsnip purée. Beautiful plate and I love the presentation too. Who wouldn’t love a plate full of meat?
This was paired with the Château Saint-Martin de la Gerrigue.
Deconstructed Apple Pie has brown butter bourbon ice cream, vanilla bean crémeux, salted caramel glaze, and shortbread soil. A fun way to eat this traditional dessert. My favourite part was the shortbread soil.
This was paired with the Sperling Vineyards Sper…itz 2014.
It was a great experience to see what Executive Chef Stewart Boyles could create for us to showcase their extensive catering menu. His philosophy is that food should be approachable, full of flavour, and the ingredients should always be treated with respect. Sourcing the very best local ingredients, he is constantly searching for innovative ways to elevate the culinary experiences of our clients and their guests. He definitely achieved it through this preview.