In-home Catering with your own Private Chef, Vancouver, BC
How often have you hosted a dinner party and instead of having fun, were exhausted by the time the last guest left? With our in-home catering service, we can make your next dinner party relaxing and stress free. First we'll meet with you in your home and help you in the selection of your menu. We would also be pleased to suggest wines that will compliment each of your courses. On the day of your party we arrive early at your home with all the necessary ingredients and tools for preparing your menu. While you enjoy your guests, we do all the work. After the last course is served we will quietly clean your kitchen, leaving you no other responsibility than entertaining your guests over coffee and dessert. In-home catering available in Greater Vancouver, BC, including North and West Vancouver, Burnaby, Yaletown, Coal Harbour, New Westminster, South Surrey, White Rock, Aldergrove and Abbotsford.
Four course sit down gourmet dinners range from $95.00 - $250.00 per person and include your multi-course meal, personalized menus, freshly baked bread, wine pairing suggestions, coffee and tea with dessert, shopping, meal preparation, serving staff (four hours on parties over 10 persons) and kitchen clean up. Travelling Gourmet can also supply custom flower arrangements, butler service (from the International Guild of Butlers), sommeliers, bartenders, photographers or live music for your occasion. If you have any other special requests, please ask us.
"Thank you so much for the excellent job you did at the dinner party I recently held for my clients. No only was the food a feast for the eyes, it was absolutely delicious. Every guest called the next day to rave about the food in general, and the filet mignon and celeriac specifically. Oh...and the coffee was indeed the best I've ever tasted!. The pace you set for the evening-from hors d'oeuvres through dessert was perfect. Nobody felt rushed when the limo's showed up. Please feel free to use me as a reference."
Susan Duffield, Regional Sales Manager, Arborite Canada
$85.00 MENUS (six person minimum)
APPETIZERS
Filet Mignon Carpaccio Tenderloin with horseradish aioli, caper berries, slivered red onion and crostini
Seafood Mushrooms Scallop stuffed portobello mushroom, organic greens, porcini vinaigrette and shaved pecorino romano
Smoked Salmon Latkes Crisped potato latke layers with smoked salmon, caper berries and red onion crème fraîche
Crab Cakes With sweet chili sauce over micro greens
Prawn Martini Kaffir lime marinated, grilled prawns with mango pineapple salsa served in a martini glass
Tuna Seared albacore with wasabi crème fraîche and sesame crackers or black bean sesame lime sauce
Cod Smoked black Alaska cod in potato basket with red onion crème fraîche and watercress
SALADS
Raspberry Walnut Organic mixed greens with candied walnuts and champagne raspberry vinaigrette
Goat's Cheese Spring greens with warm goat's cheese and toasted almonds in a balsamic vinaigrette
Shrimp Avocado Stack Hand peeled shrimp, avocado, tomato, daikon, carrot and watercress with Asian dressing
Spring Greens Mixed organic greens with parmesan cumin crisps and a light curry dressing
Scallop Grilled scallop, baby spinach, mango and portobello mushroom with a creamy vinaigrette
Pear Gorgonzola Organic greens, bosc pear, gorgonzola, candied walnuts and prosciutto jerky with a maple balsamic reduction
ENTRÉES
Filet Mignon Beef tenderloin with cambozola demi, celeriac puree, garlic confit and organic seasonal vegetables
Black Alaska cod Smoked cod served with roasted garlic and chive mashed potatoes, grilled asparagus and seasonal vegetables
Rack Of Lamb Herb-packed rack of lamb, cabernet demi glace, wild mushroom risotto and organic seasonal vegetables
Stuffed Prawns Scallop, shrimp, crab and mushroom stuffed prawns with a light champagne-lemon beurre blanc
Muscovy Duck Seared breast with celeriac potato puree, seasonal julienne vegetables and pink peppercorn demi
Prawns and Scallops Butter poached seafood. potato basil galette and tri-colour vegetable haystack
Salmon Wellington Wild BC salmon with mushroom duxelle in puff pastry, pinot noir sauce and seasonal organic vegetables
Beef Tenderloin Roasted with rosemary duxelle filling, garlic shallot demi, thyme yorkshire pudding , caramelized onion and organic vegetables
Tiger Prawns Red curry, macadamia nuts and coconut milk over Asian long beans and vegetables
Free Range Chicken Roasted breast with sautéed mushrooms, eggplant, creamed spinach and grilled tomato with gorgonzola demi
DESSERTS
Raspberry Florentine Layers of florentine wafers with fresh raspberries, chocolate sambuca ganache and vanilla crème fraîche
Pots de Crème White chocolate with fresh berries
Crème Brûlée Traditional vanilla bean crème brûlée with fresh strawberry
Stilton Brûlée A savoury version made with aged stilton
Pear Tart Bosc pear and cambozola cheese baked in a puff pastry tart shell. An ideal accompaniment with a glass of port
Bread Pudding Bailey's Irish cream bread pudding with orange sauce and crème fraîche
Chocolate Cannoli Chocolate ganache filled Italian cannoli shells with raspberry coulis
Pumpkin Tuile Almond tuile bowls filled with vanilla bean gelato, pumpkin sabayon and ice wine macerated raisons
Tiramisu Chocolate raspberry or blueberry limoncello
Chocolate Terrine Dark Valrhona chocolate and pistachio terrine with raspberry coulis
Artisan Cheese Tray Assorted cheese, fruit and bread to accompany your port and coffee
SAMPLE MENUS
Crab Ravioli Dungeness with lemon basil cream sauce
Goat's Cheese Salad Mixed organic greens with goat's cheese medallions, yellow tomato and toasted pecans
Lamb Herbed crusted rack of lamb with cabernet demi glace, wild mushroom risotto and organic seasonal vegetables
Crème Brûlée Traditional crème brûlée with vanilla bean, tuile and chocolate dipped strawberries
$85.00 per person (six person minimum). ____________________________________________________________
Crab Cakes Dungeness with sweet chili dipping sauce
Walnut Raspberry Salad Mixed organic spring greens with candied walnuts and champagne raspberry vinaigrette
Filet Mignon Seared tenderloin with cambozola, cabernet demi glace, rosemary scalloped potatoes, roasted garlic and asparagus
Cheese Tray Assorted cheeses to accompany your port and coffee
$85.00 per person (six person minimum). ____________________________________________________________
Hors d'oeuvres Caramelized onion and cambozola crostini Turkey and cranberry confit on sweet potato cakes
Filet Mignon Carpaccio Tenderloin with horseradish aioli, caper berries and slivered red onion
Lobster Salad Timbale of avocado, micro greens and butter poached lobster medallion with fleur de mandarine
Organic Turkey A duo of roasted organic and turkey confit, mushroom and onion herbed stuffing, port cranberry sauce, roasted yams, whipped potatoes and organic seasonal vegetables
Cheesecake Pumpkin maple pecan with clove crème fraîche and rum butter glaze
$125.00 per person (six person minimum). ____________________________________________________________
FIVE COURSE GASTRONOMIQUE
Hors d'oeuvres
Seared Tuna With wasabi aioli
Black Alaska Cod In potato basket with red onion crème fraîche and chives
Prawn Salad Grilled prawns with mixed organic greens and lobster oil vinaigrette
Seafood Tower Crab and butter poached lobster layered phyllo layers with champagne beurre blanc
Crème Brûlée Duo Traditional vanilla bean and pistachio crème brûlée with chocolate dipped strawberry and coconut tuile ____________________________________________________________
Hors d'oeuvres
Kobe Beef Shaved Kobe Beef carpaccio, grainy mustard, horseradish crème fraîche, caper berries and red onion jus
Foie Gras Seared foie gras, caramelized pear with ice wine macerated raisins, late harvest balsamic demi, fruit bread crisps
Spring Greens Mixed organic greens, parmesan crisps, prosciutto jerky and aged balsamic vinaigrette
Lamb Herb packed rack of lamb with mint crème fraîche, rosemary scalloped potatoes and organic seasonal vegetables
Pear and Cambozola Tart Bosc pear and cambozola cheese baked in a puff pastry tart shell. An ideal accompaniment with a glass of port
$150.00 per person (six person minimum). ____________________________________________________________
SEVEN COURSE TASTING MENU
Hors d'oeuvres
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Prawn Martini Wild sea tiger prawns with kaffir lime and mango papaya salsa
Lobster Napoleon Butter poached lobster with avocado and citrus vinaigrette
Foie Gras Seared foie gras and caramelized pear on brioche with blackberry balsamic demi
Lemon Sorbet With mint chiffonade
Beef Tenderloin Filet mignon with chanterelle risotto, golden organic beets, celeriac puree and asparagus
Artisan cheese plate BC poplar grove ash ripened camembert and blue st agur served with stilton brulee, fig jam and pecan fruit bread crisps
Raspberry Florentine Layers of fresh raspberries, florentine wafers and chocolate sambuca ganache
$175.00 per person, (6 person minimum).
Main Course Options for Vegetarian Guests
Baked Tomato Gruyere and spinach quiche served in tomato shell
Gorgonzola Brûlée Savoury blue-cheese brûlée
Vegetable Wellington Mushroom, oven-roasted tomato, goat's cheese and basil in puff pastry
Empanadas Baked with squash, mushrooms, roasted garlic, onion and thyme filling in flaky pastry
Eggplant Napoleon Layers of ricotta, parmesan and basil mixture in-between crispy fried eggplant
Copyright 2002-2008 Travelling Gourmet Personal Chef Services ® All rights reserved. West Vancouver, BC, Canada. PH 604 921-1604 ***Please note that the information on our menus and all of our website pages is for the convenience and personal use of our customers and website visitors. It is protected under copyright law and as such may not be reproduced on the internet or in print without our prior written consent.
