Watermelon Feta Salad

Watermelon, fresh min, feta cheese and a light citrus vinaigrette. Refreshing and beautiful.

Shrimp Crostini

Homemade Mayo, fresh dill, handpealed shrimp and green onion

This was a salad we created when testing different variations for the VANOC plated dinner. We opted with another salad as this would have taken too long to plate for 200+ guests offsite. I am sure we will see this variation, but, for a smaller crowd.

This was a spread we put out at the news conference held where we were announced Kamloops Art Galleries official caterer.

Pesto stuffed cherry tomatoes, grilled apricots with mascarpone cheese, tomato and olive bruschetta and prosciutto wrapped figs.

At one of the recent Kamloops Art Gallery Art Exhibit Openings

A tower of power...... cream puffs speak volumes to any dessert lover. Also served with spun sugar and candied edible flowers

This egg custard we created after reading about it in Thomas Kellars book "The French Laundry" which is inspired by his restaurant in San Fransisco. After trying this dish we thought......."hey, why can we not put creme brulee in here" From there our now signiture creme brulee eggs have taken off offered in many different flavors.