Catered Art Blog

We are a small catering company based in Vancouver, British Columbia, Canada. We believe in eating locally produced food, sustainable practices and the restorative power of breaking bread together with friends and family. We believe that by starting small and making one better choice at a time, we can all contribute toward the creation of a better relationship with food and the food producers in our region.

By teaching others to cook, and by cooking with creating beautiful, delicious, locally sourced foods, we can make a difference in how we view nourishment and how our children view nourishment. It needn't be fussy, or complicated, or a hassle -- cooking with and for our families is a pleasure, and should be enjoyed as such!

We also believe that one can start small, by making simple choices within their community, to create a better relationship with food and the food producers around us.

Food Photography at its Finest

November 8, 2010 by Jennifer

Salmon rosettes on dill shortbread

Salmon rosettes on dill shortbread

We’ve spent several days prepping for our first professional, all-day photo shoot. We have a wide assortment of the best quality ingredients we can find; we have fresh local produce from our own suppliers; we have ideas and plans to create some of our best, most colourful, original and beautiful plates.

We also have a stellar photographer, our best sous chefs, and all of our fine china, wine glasses and flatware at the ready. Add candles, wine, and a gorgeous, modern home for a backdrop, and voila – a photo shoot is born.

It has been a lot of preparation, planning — and a bit of anxiety — to get to this point. This project is an investment in ourselves, our company and our future. We are so excited to see what comes of it.

Wish us luck. And keep your eye on this blog for the results, and the photos!

 

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Gluten-free Consulting with Comensoli Foods

November 2, 2010 by Jennifer

Gluten-free muffins

Gluten-free muffins: lemon in foreground, blueberry in background

This week we are continuing our consulting work with Comensoli Foods — with the goal of perfecting the most moist and delicious gluten-free muffin. Right now we are working on lemon poppyseed, blueberry, banana-chocolate, carrot, cranberry-carrot-ginger-pumpkinseed and chocolate cherry varieties.

We have been working and experimenting with alternative flours, including millet, barley, cornmeal, quinoa, potato and rice flours. Getting the right proportion is sometimes tricky, and it takes countless adjustments and variations to get it just right. But — the prize result is the fantastic, tasty, soft and moist baked goods that even the most discerning celiac sufferer will enjoy.

Those who live by wheat-free diets needn’t sacrifice flavour any longer. Check out our gluten-free baking mixes, baked goods, pizza shells and pastas athttp://comensolifoods.com/.

 

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A busy kitchen is a thriving kitchen

October 28, 2010 by Jennifer

Successful graduates of our Vegetarian class October 2010

Successful graduates of our Vegetarian class October 2010

We’re excited to know that two of our most popular classes, Vegetarian Cooking and Thai Cooking, are full this month. There’s nothing like starting a new class series with a bursting and boisterous group of people who just want to get cooking. We especially love it when there is a range of skill levels within the class, so that some of the “students” can take the lead and show beginners some of their own handiwork. And of course it’s always fun when class members hit it off and make great friendships by cooking and eating together — this is one of the rewards of doing what we do in our classes.

Welcome aboard, Vegetarian and Thai classes: we look forward to beating the rainy-day blahs in the next four weeks by getting busy in the kitchen!

 

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