In March, we celebrated a great year by throwing a corporate party for industry insiders. Penthouse in the park brought together some of Vancouvers best vendors to create a great night of sharing food with friends, colleague, and partners. It was hosted by The Chapels in Stanley Park – Stay tuned for the next series!
Credits
- Venue: The Chapel
- Music: Hot Wax
- Decor: Christopher J Design, Debut Design, Chair Decor, Greenscape
- Furniture: Loungeworks
- Production: ShowMax Events
- Valet: Skyline Valet
- Floral: Flower Factory, and FLOWERZ
- Photographer: Shari & Mike Photography
Chef Stationed Menu
chef stations
salmon gravlax with cucumber
house cured wild sockeye salmon gravlax on a crispy potato chip, pickled cucumber and red onion salad, caramelized lemon creme fraiche
crispy confit pork
shredded confit ‘Fraser Valley’ pork formed into a “brick” and crisped, seasonal root vegetable puree, seasonal wild mushroom, shaved carrot and celery salad
canapes
beef carpaccio
rare pemberton meadows beef tenderloin on a parmesan crisp with micro green and balsamic pearls
baby artichoke and peppadew
baby artichoke hearts and sweet peppadew peppers with babaganoush on a lavash chip
fresh oyster on the half shell
freshly shucked Kusshi oysters, and Sawmill Bay Beach Oysters with nuoc cham and crispy shallots
asian scallop blt
seared BC Qualicum Bay scallops stuffed with honey’d bacon, cherry tomato, pea sprouts and a ginger miso cream
pork belly buns
Chinese red braised ‘Fraser Valley’ pork belly in mini steamed buns, spring onion and red braise reduction
potato skins
crispy baby yellow potato cups with creme fraiche, chive, and caviar
sweets
coconut & lime banana cake
vietnamese style banana cake with coconut, almond and lime
earl grey macaron
earl grey macaron with dark chocoalte ganache
five-spice profiteroles
Chinese five-spice crusted profiteroles with vanilla pastry cream and seasonal berries
passion fruit and chocolate mousse
Chinese snow fungus and passion fruit gelee on a creamy chocolate mousse
