Over the last 5 years that I prepped, cooked and served for dozens of events, I send out a lot of menu ideas. For most events I give three options, with three different price points. Here is a (growing) list of my favourite menus I cooked up.
Vegan wedding menu
The menu we cooked up on a beautiful day in July 2018. The venue was the UBC botanical garden. First time I researched, created and cooked a vegan menu. It was a great success with even the carnivores raving about the menu.
Veg antipasto with homemade bread, sun-dried tomato pesto, olive tapenade
BBQ grilled Aloo Tiki (Indian style potato patties)
Falafel patties with hummus
Salad Bar with lemon-thyme vinaigrette, berry balsamic vinaigrette, pasta salad, lettuce and 7 toppings
Black Bean Quinoa Burgers With Spicy Mayo, Avocado, And Mango relish
Grilled balsamic marinated vegetables
Tofu Banh Mi Vegan Sliders
Grilled corn salsa, avocado tostadas
BBQ mushroom, tomato, asparagus
Indo/Dutch walking dinner
This menu idea came to be, when someone asked me to cook for her 80th birthday. We set up in the kitchen and served food throughout the evening. It was nice to find Indonesian and Dutch inspired dishes that could be enjoyed without the standard buffet style serving. Click the link for more information about walking dinners.
Cured meat & cheese platter with homemade bread
Red Beet Gazpacho with pistachio oil
Salmon tartare cucumber bites
Ceviche in a half lime cup
Lamb sliders with Gado Gado (Indonesian vegetable medley)
Chicken satay sliders with atjar tjampoer and seroendeng (sambal on the side)
Beef tenderloin poffertjes (mini pancakes) with Old Beemster cheese and cornichons
Poffertjes roasted vegetables and goats cheese
Truffled and roasted potatoes served in a cup
Classic 4-course private chef service
Besides the walking dinners and bbq catering, I also enjoy serving people in a more intimate setting. This menu I served for a family get together in Surrey. Ravioli is one of my specialties and has been featured on many menus in different ways.
Seared scallops, cauliflower, bacon and sweet pea veloute
Duck confit ravioli, sage butter
Beef tenderloin with sauce hollandaise potato gratin and grilled asparagus
Honey-thyme Creme Brulee