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Our event (The International Wine and Food Society of Vancouver ) was catered by Chef Taryn Wa of Savoury Chef and was accompanied by a selection of BC wines. Our canapés included many local foods and we were presented with Beef Carpaccio, Freshly Shucked Kusshi Oysters, Tomato Tart Tatin, Niçoise “Salad”, Smoked Duck Salad and a delicious Buffalo Croquette, followed by platters of patés and terrine, antipasto and vegetables and a selection of BC cheeses with breads and crackers. Our sweet finale was a dessert of Chocolate Ganache Tarte and also a delicious layered White Vanilla Verrine. Thank you Chef Taryn!
Credits
- Venue: Private
Menu
canapes
beef carpaccio
rare pemberton meadows beef tenderloin on a parmesan crisp with micro green and balsamic pearls
passed freshly shucked oyster
Local kusshi oysters. Yuzu pearls.
tomato tart tatin
mini tomato and puff pastry tarts with goat cheese and chervil
nicoise ‘salad’
seared BC Albacore tuna, olive aioli, cherry tomato, egg and micro greens on a potato pave round
lamb sirloin
cumin crusted peace rivers lamb sirloin on a crostini with a roasted garlic mayonnaise and peppadew peppers
smoked duck salad
smoked duck with celery root remoulade on a housemade rye crisp
platters
charcuterie platter
duck rillettes, Maple Hill Farm chicken liver parfait, terrine campagne (country pate), and house made confitures, pickled pearl onions, cornichons and artisan bread
premium antipasto platter
grilled asparagus and eggplant, golden peppadew peppers (spicy), baby artichoke hearts, proscuitto, house pickled carrots and and crusty artisan bread
cheese platter
assorted fine local and international cheeses with the season’s fruit, nuts, dried fruit and assorted crackers and breads
sweets
chocolate ganache tarts
rich chocolate custard in a crisp chocolate tart with candied kumquat
white verrine
a layered dessert in a tall shot glass, verrines are similar to parfaits. vanilla poundcake with white chocolate mousse and lemon chiboust cream, white chocolate shavings
