ALL THE BEST TO ALL OUR PRESENT AND FUTURE CLIENTS
www.cateringvancouver.net
Sunday, January 2, 2011
Friday, February 12, 2010
CORPORATE LUNCH WITH AN ATTITUDE
Imagine, being able to try dishes from all over the World without killing your budget!
That`s right...If you have a training session, ongoing business meeting or presentation...contact us...you will be shocked by what we can offer.
You can have American lunch on Monday, Thai on Tuesday, Indian on Wednesday, Japanese on Thursday, Italian on Friday...We will work with you to make sure you are getting the best variety
Here is just a part of what we can do for you
``Served buffet-style unless otherwise requested for 15 guests or more.
Custom menus are available and all requests are welcome.
All salads and pasta are served with fresh bread and butter``
Fresh Salads: $4.99 per person (minimum 10)
4 Greens- Spring green mix tossed in our balsamic dressing
Caprese -Tomato, bocconcini cheese, basil & red onion with balsamic dressing
Cesare -Romaine lettuce with herbed crostini tossed in a roasted garlic & caper dressing
Tito -Fresh spinach with raspberry vinegar dressing garnished with roasted red pepper
Napoli -Spring green mix, pine nuts, chevre & roasted red pepper served with balsamic dressing
Cotto -Spring green mix with prosciutto, artichoke hearts and roasted red peppers
Romaine Spears- with fresh parmigiano, garlic toast and our house made Caesar dressing
Arugula with shaved asiago, fresh tomatoes, red onion, grilled pear with a poppyseed vinaigrette
Carpaccio- paper thin beef tenderloin with oven roasted capers, asiago cheese, extra virgin olive oil and a balsamic vinegar
May We Suggest...
Gourmet Sandwiches $5.99 per person
Grilled Breast of Chicken with Roasted Red Peppers and Basil Mayo
Montreal Smoked Meat with Honey Mustard,Black Forest Ham and Danish Brie
Smoked Atlantic Salmon with Cream Cheese, Cucumber and Dill
Grilled Vegetable with Eggplant, Zucchini and Red Onion
Avocado with Tomato, Cucumber, Romaine and Low Fat Yogurt dressing
Rare Roast Beef with Horseradish Cream & 4 greens
Open Face Sandwiches (3 pc per person) $5.99 per person
Egg Salad and Spanish onion
Salmon Salad and Cucumber
Tuna Salad and Tomato, Smoked Salmon, Red Onion and Dill
Chicken breast sprouts and crushed pine nuts
Deli-Style Pastrami and Mild Old Cheddar with Black Olives
Sliced Smoked Turkey and Mayo, Sliced Chicken Breast with Tomato and Arugula
Pita Sandwiches $5.99 per person
Falafel in a Pita, Eggplant in a Pita, Chicken breast in Pita, Lamb in a Pita, Beef in a Pita
Side Salads $3.99 per person
Greek Salad with Peppers, Cucumber, Red Onion and Cherry Tomato
Organic Greens and Baby Bocconcini with Balsamic Vinaigrette
Tomato & Cucumber with Spanish Onion & Fresh Basil
Smoked Salmon Pasta Salad with Dill and Reviera Yogurt Dressing
Salad and Sandwich Combo -8.99
May We Suggest...
Hot Lunch: (Minimum 10 people)
Soups: (made from scratch) $3.99 per person
Chicken Noodle,Beef Barley,Cream of Mushrooms, Wonton, Garden w/beef or chicken
Prefixed Lunch: $14.99 per person
Menu #1
Two salads: Mixed greens, cucumber, Spanish onion, radishes with extra virgin olive
Tricolored pasta salad with grilled zucchini, peppers, green onions, feta cheese and olives
Main: Mustard chicken with mushrooms
Dessert: Homemade pie or cookies and Soft drinks
Menu #2
Two salads:Bocconcini salad- bocconcini cheese, green onions, tomato, basil in balsamic viniger dressing
Cesare Salad
Main: Roast beef with Yukon gold potatoes
Dessert: Nature bar /brownie/ruggalaes and Soft drinks
Menu #3
Two salads:Spinach salad-baby spinach, roasted peppers, red onion, portabello mushrooms with balsamic viniger
Tricolored pasta salad with grilled zucchini, peppers, green onions, feta cheese and olives
Mains: Vegetarian and Meat lasagna
Dessert: Assortment of Pastries and Soft drinks
Pasta: $12.99 per person
All pastas are served with your choice of a side Caesar or Garden salad
Arrabbiata
Penne in a hot and spicy tomato sauce
Calabria
Penne with ground hot Italian sausage and roasted garlic in our spicy tomato sauce
Carbonara
Linguine with bacon and peppercorns in a parmesan cream sauce
Chiara
Fusilli with shrimp, artichokes, roasted red peppers and mushroom in a pesto cream sauce
Firenze
Whole wheat penne with spinach, and grilled chicken in a pesto tomato sauce
Merano
Linguine with artichoke hearts, zucchini, tomato ,spinach & bocconcini in a garlic olive oil
Messina
Fettuccine with chicken, snow peas and red peppers in a pesto cream sauce
Pasta di Mare
Fettuccine, shrimp, mussels, calamari, scallops, tomato, scallions in garlic olive oil
Piazza
Linguine with grilled chicken, pinenuts and mushrooms in a pommery mustard cream sauce
Terni
Penne with shrimp, chicken, snow peas, asiago cheese in a basil tomato sauce
Modena
Fusilli with smoked chicken, green peppers, eggplant in a tomato cream sauce
Venezia
Linguine with grilled chicken, plum tomatoes and mushrooms in a pesto cream sauce
Zarina
Fettuccine with smoked salmon, and snow peas in a dill cream sauce
Whole wheat penne is available for $1.75. Adding sauce an additional $1.75
Add grilled chicken or shrimp $4.75
More: www.cateringvancouver.net
Corporate Breakfast in Vancouver
www.cateringvancouver.net
Hello,
Here is our menus...what we offer is pretty much the same as everybody else but more affordable. You can ask why. We are asking ourselves this question everyday and still have no answer) maybe because we are just nice people)
So...here it is...ENJOY!
(15 guests minimum)
Breakfast menu #1
$7.99 per person
Assortment of freshly made muffins, croissants, tea biscuits and bagels with butter, jams and cream cheese. Tea and coffee
Breakfast menu #2
$5.99 per person
Variety of danishes, croissants, muffins and bagels with butter, jams,cream cheese, low fat and regular yogurt. Tea and coffee.
Continental Breakfast
$8.99 per person
Assorted Baked Goods
Freshly baked Muffins, Banana bread, Scones, Croissant & Danish
with butter & jams.
Seasonal fresh fruit with a yoghurt dip.
Assorted Bottled Fruit Juices
Coffee (regular and decaf)
Buffet Breakfast
$11.99 per person
Breakfast Sandwich
(Sliced Ham with melted Cheese & scrambled egg on a toasted English Muffin.)
Bite sized Quiche Lorraine, Home style potatoes,
Seasonal Fresh Fruit Cocktail
Assorted Bottled Fruit Juices
Coffee (regular and decaf)
Extras
$3.50 per person
Fresh Fruits (golden pineapple, honeydew, cantaloupe kiwi, strawberries, grapes and oranges)
Western Bagel SandwichToasted bagel half topped with ham, omelet, cheddar cheese & tomato (served warm)
Frittata (Open face omelettes, served with potatoes & toasted bread)
$5.50 per person
Broccoli, Mushroom and Red Peppers Tomato, Feta Cheese and Basil
Smoked Ham, Red Peppers, Green Onion and Mozzarella
Spicy Italian Sausage, Roasted Red Peppers and Provolone
Thursday, February 11, 2010
Top 5 national recipes for an Olympic feast
Tourtiere Pie
A double-crusted meat pie with a pork, beef, onion and spice filling.
1 lb lean ground pork
1/2 lb lean ground beef
1 onion, diced
1 clove garlic, minced
1/2 cup water
1-1/2 tsps salt
1/2 tsp dried thyme, crushed
1/4 tsp ground sage
1/4 tsp ground black pepper
1/4 tsp ground cloves
1 9-inch double-crust pie pastry
In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, pepper and cloves. Cook over medium heat until mixture boils, stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes.
Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
Bake in a 220 C (425 F) preheated oven for 20 minutes, remove foil and return to oven. Bake for an additional 15 to 20 minutes until golden brown. Let cool for 10 minutes before slicing.
Poutine
Use mozzarella if you can't find cheese curds
5 medium potatoes, cut thickly
1 cup warm beef gravy
Cheese curds, to taste
Either toss potatoes in oil and bake at 220 C (425 F) for 30 minutes or deep fry until done. Drain and place on platter, sprinkle on curds, then pour hot gravy on top. Eat immediately.
Maple-glazed Salmon
1/4 cup maple syrup
4 tsps grainy mustard
4 tsps soy sauce
2 lbs salmon fillet, skinned
In small bowl, combine maple syrup, mustard and soy sauce.
Arrange salmon on foil-or parchment paper-lined, rimmed baking sheet. Spoon glaze over fish.
Bake in centre of 200 C (400 F) oven until fish flakes easily when tested, 8 to 10 minutes. Transfer to serving platter.
Nanaimo Bars
1/2 cup butter or margarine
1/4 cup white sugar
5 tbsps unsweetened cocoa powder
1 egg
1 tsp vanilla extract
2 cups Graham cracker crumbs
1 cup shredded coconut
1/2 cup chopped walnuts
1/4 cup butter, plus 1 tbsp for drizzling
2 cups confectioners' sugar
2 tbsps vanilla custard powder
3 tbsps milk
1 oz semisweet chocolate, chopped
Mix half the butter or margarine, white sugar, cocoa, egg and vanilla extract in a heavy saucepan. Stir over low heat until mixture is custard-like.
Combine cracker crumbs, coconut and walnuts and add to the melted mixture. Mix well and pack into buttered 9-inch square cake pan.
Cream remaining butter, confectioners' sugar, vanilla custard and milk. Beat until creamy and spread over melted base. Refrigerate until hardened.
Melt chocolate with 1 tbsp. butter and drizzle over icing. Refrigerate. When totally hard, cut into square bars.
Figgy Duff Pudding
2 cups bread crumbs, from crusts
1 cup raisins
1/2 cup molasses
1/4 cup butter, melted
1 tsp baking soda
1 tbsp hot water
1/2 cup all-purpose flour
1 tsp each ginger, allspice, and cinnamon
1/2 tsp salt
Molasses Coady:
1 cup molasses
1/4 cup water
1/4 cup butter
1 tsp vinegar
Grease a 4-cup mould. Mix crumbs, raisins, molasses and melted butter together. Combine baking soda and water, add to crumb mixture. Mix well.
Sift together flour, ginger, allspice, cinnamon and salt; stir into crumb mixture. Pour mixture into greased mould. Cover with a large piece of greased foil and fold snugly over sides of mould, leaving some slack for pudding to expand.
Place mould on rack in a steamer or large pot. Add boiling water to halfway up the sides of mould. Cover and steam for 2 hours or until firm to touch.
For the molasses coady, heat all the ingredients in a saucepan until boiling. Simmer, stirring occasionally, for 10 minutes. Serve over pudding.
© Copyright (c) Canwest News Service
A double-crusted meat pie with a pork, beef, onion and spice filling.
1 lb lean ground pork
1/2 lb lean ground beef
1 onion, diced
1 clove garlic, minced
1/2 cup water
1-1/2 tsps salt
1/2 tsp dried thyme, crushed
1/4 tsp ground sage
1/4 tsp ground black pepper
1/4 tsp ground cloves
1 9-inch double-crust pie pastry
In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, pepper and cloves. Cook over medium heat until mixture boils, stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes.
Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
Bake in a 220 C (425 F) preheated oven for 20 minutes, remove foil and return to oven. Bake for an additional 15 to 20 minutes until golden brown. Let cool for 10 minutes before slicing.
Poutine
Use mozzarella if you can't find cheese curds
5 medium potatoes, cut thickly
1 cup warm beef gravy
Cheese curds, to taste
Either toss potatoes in oil and bake at 220 C (425 F) for 30 minutes or deep fry until done. Drain and place on platter, sprinkle on curds, then pour hot gravy on top. Eat immediately.
Maple-glazed Salmon
1/4 cup maple syrup
4 tsps grainy mustard
4 tsps soy sauce
2 lbs salmon fillet, skinned
In small bowl, combine maple syrup, mustard and soy sauce.
Arrange salmon on foil-or parchment paper-lined, rimmed baking sheet. Spoon glaze over fish.
Bake in centre of 200 C (400 F) oven until fish flakes easily when tested, 8 to 10 minutes. Transfer to serving platter.
Nanaimo Bars
1/2 cup butter or margarine
1/4 cup white sugar
5 tbsps unsweetened cocoa powder
1 egg
1 tsp vanilla extract
2 cups Graham cracker crumbs
1 cup shredded coconut
1/2 cup chopped walnuts
1/4 cup butter, plus 1 tbsp for drizzling
2 cups confectioners' sugar
2 tbsps vanilla custard powder
3 tbsps milk
1 oz semisweet chocolate, chopped
Mix half the butter or margarine, white sugar, cocoa, egg and vanilla extract in a heavy saucepan. Stir over low heat until mixture is custard-like.
Combine cracker crumbs, coconut and walnuts and add to the melted mixture. Mix well and pack into buttered 9-inch square cake pan.
Cream remaining butter, confectioners' sugar, vanilla custard and milk. Beat until creamy and spread over melted base. Refrigerate until hardened.
Melt chocolate with 1 tbsp. butter and drizzle over icing. Refrigerate. When totally hard, cut into square bars.
Figgy Duff Pudding
2 cups bread crumbs, from crusts
1 cup raisins
1/2 cup molasses
1/4 cup butter, melted
1 tsp baking soda
1 tbsp hot water
1/2 cup all-purpose flour
1 tsp each ginger, allspice, and cinnamon
1/2 tsp salt
Molasses Coady:
1 cup molasses
1/4 cup water
1/4 cup butter
1 tsp vinegar
Grease a 4-cup mould. Mix crumbs, raisins, molasses and melted butter together. Combine baking soda and water, add to crumb mixture. Mix well.
Sift together flour, ginger, allspice, cinnamon and salt; stir into crumb mixture. Pour mixture into greased mould. Cover with a large piece of greased foil and fold snugly over sides of mould, leaving some slack for pudding to expand.
Place mould on rack in a steamer or large pot. Add boiling water to halfway up the sides of mould. Cover and steam for 2 hours or until firm to touch.
For the molasses coady, heat all the ingredients in a saucepan until boiling. Simmer, stirring occasionally, for 10 minutes. Serve over pudding.
© Copyright (c) Canwest News Service
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