Best Catered Wedding:
Culinary Capers Catering
www.culinarycapers.com
"It was key to focus on seasonal late summer ingredients, highlighting unique finishes, textures and presentation. Also working with ingredients from regional farms and using sustainable seafood products."
"The passed hors d'oeuvre included the bride's mother's favourite: crispy mac and cheese croquette made with BC Farmhouse aged cheddar with a spicy tomato dip; a toasted crisp brioche spoon topped with duck, ginger and kumquat barbecue sauce finished with sour cream and smoked salt crystals; and crepe purses filled with wild porcini mushrooms and fresh herbs"
"Each station featured chefs preparing and presenting complete small plates adding energy to the reception's dining experience. The lamb carving station featured Moroccan rack of lamb stuffed with anchovies and mint, scented with traditional spices and preserved lemon. It was served with an apricot almond coucous, vegetables jewels and finished with a caramelized lemon sauce.
"Other stations included a chef's antipasto station featuring fresh local spot prawns with crispy spiced pork belly in a nasturtium vinaigrette; marinated albacore tuna and organic BC artisan charcuterie and cheeses. A beef station featured a grilled rib-eye steak and servers passed a complete mini meal that featured a miso maple glazed Spring salmon finished with a yazu gastrique."
"The bride and groom were huge dessert lovers so the piéce de résistance of the evening was the dessert station featuring 16 miniature desserts. Our pastry chef brainstormed with our bride to create a French patisserie inspired table. Desserts were presented on a variety of different white and clear ceramic dessert stands and on customized white wooden tiering to give visual layering to the station. Favourites included; banana cake pops dipped in chocolate and rolled in house made toffee, dolce de leche cheesecakes, traditional meyer lemon bars, chocolate turtle shots and warm apple and ginger crisp. Something to satisfy every sweet tooth.
"The white 4-tiered wedding cake featured hand sculpted sugar hydrangea. Two tiers were a lemon raspberry cake. A vanilla butter cake with layers of zesty lemon curd, fluffy vanilla bean buttercream, embedded with fresh raspberries. And two tiers were a Neopolitan cake which was layers of milk chocolate cake with chocolate, strawberry and vanilla buttercream and rich dolce de leche finished with a fresh strawberry coulis syrup."
"A take home gift was a selection of house made gourmet cookies presented in old fashioned candy jars. Guests were encouraged to take a bag and fill them with their favourites."
Photo Credit: Foodie Photography
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