I was recently invited to dine at the Chef’s Table to try some new dishes off of Chef Andrew Munro Drew’s Catering spring menu.
Scallops in a roasted piquillo sauce with morel mushrooms
Duck Breast with balsamic shallots on croistini
Lemon and curry poached prawn with charred onion jam, confit red pepper, and coconut curry broth in the pipette
Chef Andrew Munro who is the founder and owner cooking my dishes in his catering kitchen.
Pan roasted chicken with an artichoke lemon Crema, roasted squash, chimichurri and crispy chicken skin
Braised Polderside farms duck legs in a delicious juniper Pinot noir sauce with roasted cherries, celeriac purée on the bottom and crispy shallots on top
Desserts extraordinare loved the DC signature cake, hazelnut crust, chocolate cake, burnt orange buttercream, brandy snap touille; and the Almond Financier with lemon curd and toasted merengue; as well as the Buttermilk Pannacota, pistachio, toasted coconut and berries: Chocolate macaron with champagne truffle filling; and the Hazelnut and burnt orange macaron.
An award winning full service catering company located in Vancouver who cater all sorts of functions from weddings to large and small scale corporate events. The dishes I tried were delicious and I was happy to hear that most of their ingredients are sourced locally with vegetables and fruits coming from our local farms.
Contact them for a quote here.
1312 SW Marine Dr, Vancouver
By: Richard Wolak