Case Studies

Long-distance wedding planning: Angela and Steve’s Heritage Menu

With the bride and groom halfway around the world, event still exceeded expectations.

Key components:

• Custom menu based on the bride and groom’s tastes and heritage.
• Long-distance event planning, including venue sourcing and decor.
• Two-phase evening included seated dinner reception & dessert, and a later buffet reception and dessert for additional guests.

Set in a local art gallery in Kitsilano, Vancouver, Angela and Steve’s wedding ceremony and reception were taking place in the same space. Catered Art transformed the space from an open, bare gallery into a beautifully decorated and softly lit reception, during the short window of time between the ceremony and dinner service. Using orchids, linens and ornate table settings, Catered Art took care of everything from the guest book to the individually personalized place setting for an honourary Buddhist monk in attendance.

Dinner service included a multi-course plated menu based on the bride and groom’s heritage, servers, bar, and plated trio of desserts. After the dinner reception came a buffet reception for an additional 40 guests, who arrived later in the evening.

This intimate and unique event was created entirely by Catered Art while the bride and groom prepared to return to Vancouver, B.C. from Sydney, Australia. Using long-distance communication for the entire planning process, the bride and groom were more than pleased with the results once their special day finally arrived.

An Annual Holiday Tradition and Fundraiser: Helen’s Holiday Brunch

A lavish holiday brunch for 200 becomes known as a successful fundraiser and annual Kerrisdale custom.

Key components:

• Large, annual fundraiser event for Avalon Women’s Centres.
• Buffet brunch as well as food stations, including espresso bar, dessert table and omelette station.
• Fully staffed event including servers, chefs and coat check.

This long-running, annual Kerrisdale fundraiser is considered the “not-to-be-missed holiday event” by its 200+ invitees. A sprawling, multi-station holiday buffet, including omelette, crepe and espresso stations, are among the features of this event, held at a private Kerrisdale home in December.

Using more than a dozen staff people, including ten servers and three chefs, Catered Art has become known for creating the ultimate holiday party of the year for many of the guests at this event. While the menu is continually updated with both savoury and sweet treats, guests have come to love and enjoy a select few traditional holiday favourites each year.

Menu consultation for a traditional tea house: Secret Garden’s not-so-secret success

A Vancouver success story, they began with a boost from Catered Art Consulting.

Key components:

• Menu consultation for niche market tastes.
• Classic, timeless food combinations for a long-standing menu.

Now known as a Vancouver institution for traditional afternoon high tea, Kerrisdale’s Secret Garden Tea Company has enjoyed much growth and success during the past decade.

When starting out, Secret Garden worked with Catered Art for consultation on their menu; and today, many of those original menu items remain popular, such as the Grilled Brie and Green Apple sandwich. Recently profiled in the popular Crave guide to Vancouver, Secret Garden’s menu is no longer a well-kept secret.

Food product consultation and development: Comensoli Foods Gluten-Free products

Key components:

• Product consultation, flavour and recipe development.
• Trademark and confidentiality clauses
• Research and collaboration with food scientists, nutritionists and marketers.

Working collaboratively with food scientists, nutritionists and company executives, Catered Art Consulting works to create trademarked food products for small and large production lines.

Mentorship: Helping to facilitate growth, goals, leadership and inspiration

Key components:

• Teaching, mentorship.
• Coaching, training and fostering confidence.
• Management, delegation.

Meet Joanne, a graduate of Kitsilano Secondary School who joined Catered Art in the spring of 2009. Starting out as a student in our Friday Chef Club, she quickly demonstrated that she was serious about being in the kitchen. When Catered Art began selling freshly baked goods at the Farmer’s Market every Sunday, Joanne jumped in and got busy.

As she transformed into one of Catered Art’s valued part-time workers, Joanne has worked nearly every Sunday market for two seasons, and she shows no signs of stopping, even as she studies to become a nutritionist. At Catered Art we are pleased and proud to have the opportunity to mentor students from Kitsilano Secondary School and the University of British Columbia.