We had the challenge of putting together a sumptuous plated dinner for Speed Skating Canada at the UBC Boathouse in Richmond BC on March 13th, 2009.
The Boathouse, while a spectacular space, does not really have a kitchen to speak of. So what’s a clever caterer to do? Improvise of course!
We set up our fully functioning prep space/kitchen in the hallway, allowing us to get the food out in a timely and seamless fashion. The menu featured local and sustainable seafood including Dungeness Crab and Wild Sockeye Salmon.
Here’s what we served:
Artisan Breads
A selection of local artisan breads & sweet butter
Gathered Greens
A fabulous selection of fresh and local field greens, herb tips and edible flowers with goat cheese, toasted hazelnuts and prosecco vinaigrette
Dungeness Crab Cake
Fresh, local Dungeness crab cake with asparagus, lemon vinaigrette and ‘crab salad’…topped with preserved lemon aioli
Pan-Roasted Salmon
Wild sockeye salmon filets slow roasted and served with a double-smoked bacon and potato cake, apple and fennel salad, French green beans, and Naramata Bench cider sauce
Vegetarian Roasted Vegetable Strudel
Flaky puff pastry filled with roasted asparagus, portabellini mushrooms, squash and sweet peppers with chevre and smoked Gouda
(Vegetarian Option)
Maple, Maple, Maple
A trio of delicious maple desserts…maple crème brulee, maple roasted Okanagan walnuts, maple cream sandwich cookies
Salt Spring Coffee and “T” Tea
Freshly brewed Salt Spring Island organic
