we were joined by Susan Edgel and Bryce Herman for a segment of "perfect pairings" where we pair wine with food and talk about it after. This experience simulates our very private and intimate dining experience that we do only once per month at www.aysroundtable.com
Taking a second from our passed hors d'oeuvres chef Ryan Clark, Dana, Amanda and Karina (hiding). Smiling for the iphone. After 5.5 hours we are still smiling and loved all the compliments we recieved about the food.
Live Oyster Bar Catering Kamloops........ here we have an array of west coast oysters and fixings
we have a melon caviar, cucumber creme fraiche, red wine mignionette, thai coconut and gin and minted cucumber relish
Chef Shawn Harnett shucking oysters and having a blast
Daley and company put on an inpressive fundraiser for the Liberal Party among many BBQ hors d'oeuvres featuring local meats we had a charcuterie and raw bar set up.
Big Eye Tuna we made into Candied Smoked Tuna
Tuna Sashimi, crusted in sesame seeds with a ginger lime dressing
Octopus Sashimi on a bed of gin marinated cucumber and melon
Selection of jerkeys both venison and beef that we made
This is a well loved dish at any plated catering event in Kamloops. Comments from "oh my god, will you marry me and WOW!!!!!" are not uncommon when people eat this dish
The finished product was served with lobster tail garnish, chives and a citrus foam
It has been a while since we have updated our blog, we have been catering many great events, most recently catering in sun peaks Barbequing in Early March featuring veal burgers!!!!!
We have however been posting regular pictures on our facebook page, like us on facebook and you will be eligable for all our contests and giveaways almost every week. We have also posted tons of awesome pictures and information.
We were given the opportunity to serve the public during the Rick Mercer Event at the Sagebursh Theatre on May 5th.
The Tuna Tacos were Rick Mercer's Favorate
Shawn Harnett (Owner) & Rick Mercer
Rick Mercer & Emily Hobbs (Server)
Grilled Nectarine with Minted Marscapone Cheese Wrapped in Prosciutto
Creme Brulee Eggs