New Chef, New Dishes at Culinary Capers

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I recently was a guest at a wonderful dinner party held inside Culinary Capers kitchen where Executive Chef Stewart Boyles presented a menu filled with delight.

After a reception featuring a selection of Hors d’oeuvre that included

Radishes

Radishe, Smoked butter, yuzu

Chili Lime Coconut Lobster, puffed black rice

Beetroot Tartare, celeriac crisp, horseradish, pea tip

Radish, smoked butter, sunflower toast, yuzu

Roasted New York Striploin, caramelized yogurt, crispy brioche, watercress

It was on to the seated dinner at the beautifully decorated dinner table.

Amuse

Albacore Tuna

Albacore Tuna

Albacore Tuna, chorizo vinaigrette, puffed quinoa, avocado, cilantro, wonderful flavours in this dish; paired with the Terravista Fandango Albarino Verdeja 2015.

First

Fraser Valley Savoury Pumpkin Tart

Fraser Valley Savoury Pumpkin Tart

Fraser Valley Savoury Pumpkin Tart, fresh cheese, roasted pumpkin, red onion reduction, both stunning and delicious; paired with the Coolshanagh Chardonay 2014.

Second

Roasted Sablefish

Roasted Sablefish

Roasted Sablefish, pine mushroom, Brussels sprouts, butternut squash, smoked celeriac broth + bark, such a unique and well rounded dish; perfectly paired with the Moraine Pinot Noir 2014.

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Third

Slow-braised Lamb Shoulder + roasted saddle

Slow-braised Lamb Shoulder + roasted saddle

Slow-braised Lamb Shoulder + roasted saddle, confit potato, crisp sunchoke, salsify, parsnip purée; paired with the Chateau Saint-Martin de la Garrigue.

Dessert

Deconstructed Apple Pie

Deconstructed Apple Pie

Deconstructed Apple Pie, brown butter bourbon ice cream, vanilla bean crémeux, salted caramel glaze, shortbread soil; paired with the Sparkling vineyards Sper 2014.

I met Chef Stewart Boyles last year when he was Chef de Cuisine at Hawksworth, his career began after an apprenticeship at the Fairmont Waterfront, Stewart then traveled to gain work experience in international kitchens. Thanks to an ancestral visa, he settled in Scotland, where he was Chef de Partie for highly regarded British chef Martin Wishart at his Michelin starred restaurant in Edinburgh and was then invited to be Chef de Cuisine at Wishart’s new restaurant at Loch Lomond. With Stewart in charge of the kitchen, the new venture was also awarded a Michelin Star.

Culinary Capers is a renowned catering and event planning company that offers a complete range of catering services including working lunches, elegant cocktail receptions, distinctive corporate events, formal weddings and company barbecues. Led by CEO Debra Lykkemark, the company has been operating for over 30 years.

By: Richard Wolak