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Love is love.

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Love is love, February is the month we celebrate love with Valentine’s Day heralding Cupid’s arrow.

Valentine’s Day marks the popular engagement season which starts around Thanksgiving continuing through the holidays Christmas (Christmas Eve ranks 1st), New Years Eve (ranks 2nd) through until Valentines Day (which ranks 3rd). This magical time is often combined in order to be celebrated with family.

An estimated 6 million couples are engaged on Valentine’s Day.

We have been so lucky to be part of several romantic Valentine’s dinners in Vancouver including a few when the question was popped and the food was a part of the props.

The fairytale romance that precludes the engagement and dream wedding is still one of the joys in our lives. Weddings are a union of two hearts that bring friends and families together in celebration.
Wedding season takes over the summer months following the engagements of the winter’s season.

Regardless of who has stolen your heart, Valentines day can be be a wonderful reason to make a special meal for someone you love.

Here is a light and easy menu to fall in love with:

Valentines Day Menu

Classic Bouillabaisse served with Rouille

Arugula with shaved Fennel , toasted Hazelnuts & goat’s cheese crisps with lemon & maple emulsion.
Dark Chocolate Bites with Salted Caramel & Berries

January Blog

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January, for many is often a somber reflective time to not only look back at the past year but to percolate ideas and plan for the year ahead.

We got in to the business of Catering in Vancouver, because we love food, events and making people happy. Food is our passion.

A successful event (best day ever) is complete with amazing food, stunning visuals and the best service possible creates a foolproof recipe to make for the perfect day.

When I look back over the past year, I am amazed by the diversity of our services. From the recent Christmas parties and dinner parties had us busy with planning seating arrangements, ordering rentals and preparing food and beverages. We nurtured people grieving the loss of a loved one yet celebrating them at their memorials or Celebrations of Life.

We celebrated milestone birthdays with clients that have become friends.
And then, once in a while, right in the middle of ordinary life, love gives us a fairytale. Weddings and wedding season are year round but the outdoor emphasis is definitely on the summer months. Engagement parties are often the more casual BBQ’s. Bridal showers have been cooking classes. Rehersal dinners to the stags & staggetts parties have been outrageous to downright comical fun!

We are so lucky to do what we do; to be an integral part of a snippet of someone’s life. To briefly be the family expert on how to make everyone feel welcome, important and part of something very special!

That is what we do: cater to you, and there is no better feeling for us than leaving satisfied, happy guests. Whether it be a private or corporate event, we are proud to have been a part of each and every one of them.
As a veteran in this business I am honored to have brought joy in the form of food to so many peoples lives.
We are filled with excitement, and looking forward to 2018 with so many new opportunities and events are ahead.

I wish everyone love, happiness, health and prosperity for 2018.
-Laura

Harvest, Thanksgiving & Holidays

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From summer farmer’s markets, music and food festivals to autumn harvest, here we are, Thanksgiving and the Christmas holiday season are upon us.
Harvest, the noun, came from the old English word ‘haerfest’ meaning ‘autumn’ the season. The process of gathering all a ripe crop from the fields is harvesting.

Completion of harvest marks the end of a growing season or cycle and the social importance of this is the tradition of our Canadian Thanksgiving which, usually falls about six weeks prior to American Thanksgiving. South of the border, the crops are harvested a little later than in Vancouver Canada.
As the harvest moon slips quickly to the foggy dawn, we move out of our backyards and away from our barbecues into the warm indoors and cozy by stoves and fires where the aromas of pumpkin spice, soups, and roasted turkey dinners bring families and loved ones together.
Fragrances of apple and pumpkin pie drench my senses and fill me with pleasure.
Time falls back, and lazy summer days morph into the months ahead in keeping with hallowed family tradition.
In our kitchen, lazy days are nil especially with the holidays quickly approaching.
Stock pots are brewing and the kitchen aid churns with batches of cookie dough in anticipation of Christmas coming.
Turkey dinners and lunches are ordered for staff Christmas parties and soirées to be catered.
Gift baskets are created by the elf staff with care and precision.
Bows are tied, labels affixed, icing sugar dusted and final touches are in place.

We are ready! Bring on the holiday cheer.

Bellini ice cream

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The Vancouver summer dwindles away most notably as dusk is upon us earlier. Although there are never enough hours in the day, I always panic a little because now, the days seem even shorter to fit in all I have to do. Summers are always busy for me, and a hot kitchen is a far cry from a beach or a deck chair on a dock. Alas, such is the life of a chef and the owner of a catering company!

The gage of a good summer to me, is how often I am in or by large bodies of water; I exclude hot tubs and baths.

This summer I have fallen madly for another refreshing wet fix after a hard day with two of my favorite things. Wine and peaches = Bellinis! This perfect pair has rescued me from the days that I don’t have the time or energy to be revitalized by the water’s side.

I think there is something exotic about this cocktail that mentally transports me to its city of origin just after the elxir touches my tounge. This sublime flavor of summer bottled has been a sanctuary for moments alone or reuniniting with friends and family at events.

This cocktail originated in Venice, Italy. The Bellini was invented sometime between 1934 and 1948 by Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy. The drink was named the Bellini because of its unique pink color which reminded him of the toga of a saint in a painting by 15th-century Venetian artist Giovanni Bellini.

The Bellini consists of puréed peaches and Prosecco, an Italian sparkling wine. Marinating fresh peaches in wine is an Italian tradition. The original recipe was made with a bit of raspberry or cherry juice to give the drink a pink glow. For a non-alcoholic version, sparkling juice or seltzer is used in place of the Prosecco.

As summer turns cool on us, the Bellini will take a back seat to the usual glass of red comfort at the end of a chilly day with dinner. Later, by the fire, I can tuck into a scoop of this Peach Processco ice cream and dream of the summer days ahead with a chilled Bellini in hand.

Ingredients

4 ounces fresh ripe B.C. peaches hulled & skinned
½ cup heavy cream
¼ cup prosecco
2/3 cup superfine sugar
3 tablespoons fresh lemon juice
18 ounces frozen sliced peaches
Instructions

Place the fresh peaches, heavy cream, sugar and lemon juice in the blender in the order listed. Select the lowest setting and gradually increase the speed to SPEED 4. Blend until sugar is fully dissolved, about 45 seconds.
Add frozen peaches to blender. Select low setting, and gradually increase the speed to SPEED 5 and blend until ice cream is smooth, about 1 minute. Use tamper as needed to stir the ice cream mixture and push it down.
Serve immediately, or freeze for several hours if firmer texture is desired.
Recipe Notes

If you don’t have superfine sugar in your pantry, you can use your blender to achieve the same texture using granulated sugar. Place 1 cup granulated sugar in a dry blender jar. Pulse repeatedly until superfine texture is reached, 45 to 60 seconds. (To make powdered sugar, pulse for 75 to 90 seconds.) Reserve extra 1/3 cup of sugar for another use.

Family Cooking Class

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One thing that I love about what I do, is everyday is different.
Tuesday evenings are a family cooking class. A young hip mom Tracey, her dear friend who is Uncle Paz to her beautiful twins daughters Ava & Emma (they are 8). A few weeks ago, we decided that with Valentines Day approaching, it might be fun to do some desserts and work with chocolate.

We made a very traditional Crème Brule, a Raspberry Mousse, and Chocolate Covered fruits. The girls love the mousse and there was the traditional licking of the utensils.

I am not sure what was more sublime the deserts or the looks on the little girls faces with their eyes rolling back in their heads with pleasure tasting the raspberry mousse and chocolate.

These desserts are easy and give a bit of a “Wow” factor to any dinner party.

Stay tuned … I will post recipes soon.

“Twas the month after Christmas”

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‘Twas the month after Christmas, and all through the house
Nothing would fit me, not even a blouse.
The cookies I’d nibbled, the eggnog I’d taste
All the holiday parties had gone to my waist.
When I got on the scales there arose such a number!
When I walked to the store (less a walk than a lumber).
I’d remember the marvelous meals I’d prepared;
The gravies and sauces and beef nicely rared,
The wine and the rum balls, the bread and the cheese
And the way I’d never said, “No thank you, please.”
As I dressed myself in my husband’s old shirt
And prepared once again to do battle with dirt–
I said to myself, as I only can
“You can’t spend a winter disguised as a man!”
So, away with the last of the sour cream dip,
Get rid of the fruit cake, every cracker and chip
Every last bit of food that I like must be banished
‘Till all the additional ounces have vanished.
I won’t have a cookie, not even a lick.
I’ll want only to chew on a long celery stick.
I won’t have hot biscuits, or corn bread, or pie,
I’ll munch on a carrot and quietly cry.
I’m hungry, I’m lonesome, and life is a bore—
But isn’t that what January is for?

Author unknown

This winter, cook with seasonal produce using this handy chart

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December January February
Beets, cranberries, carrots, celeriac, mushrooms, cabbage, Brussels sprouts, squash, French shallots, spinach, onions, parsnips, pear, leek, potato, potatoes, rutabaga, Jerusalem artichoke Beets, carrots, celeriac, mushrooms, cabbage, squash, French shallots, endive, onions, parsnips, pear, leek, potato, potatoes, rhubarb, rutabaga, Jerusalem artichoke Beets, carrots, celeriac, mushrooms, cabbage, squash, French shallots, endive, onions, pear, leek, potato, potatoes, rhubarb, rutabaga, Jerusalem artichoke

 

Non-exhaustive list

Chef Laura’s Recipe – Romanoff Sauce

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Ingredients:

  •  5 Egg Yolks
  • 1 Cup Sugar
  • ½ Cup Grand Marnier, Cointreau or Kirsch
  • 1 Cup Whipped Cream

Beat yolks until creamy. Add sugar in slowly beating until smooth. Add liquor and cook over heat in a double boiler.

Cool completely.

Fold in whipped cream (already whipped.)

Serve with fresh seasonal berries or fruit.

This is lovely served in a glass one layer fruit, one layer sauce & repeat garnish with fresh mint sprig or berry or fruit used.

Enjoy!

David Duchovny, Actor, X-Files

"For several years Chef Laura made me and the entire X Files crew feel like we were in a fine restaurant – even when we were dining at 2 am in the middle of the forest."

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Contact

(604) 916-5253 lauraarc@shaw.ca