Nostalgia Catering

Been a minute!

What’s better than a fresh loaf of caraway bread?!

A simple enough dish from game season - flavours of Sweet potato, venison and chaga.

Veggie based finger foods are the best.

Smoked squash glazed in birch syrup, puffed wild rice, togarashi aioli

Now offering Sunday brunch catering- send me a message for current menu details!

Squid ink everything bagel with tarragon cream cheese, smoked salmon, fried capers, pickled red onions and pickled dulse.

Gnocchi 👌🏼 - sweet potato with brown butter, pickled dulse, and enoki mushrooms. Intense amount of umami and comfort.

My take on a carrot salad for an upcoming farm to table dinner 🥕

Roasted and smoked carrots, pickled carrots, flax and fennel crisp, tahini and carrot purée, harissa hazelnuts, Asian pear and brown butter vinaigrette.

Sometimes the oldies are the goodies.

S'more inspired dessert, Cinnamon & black cardoman scented graham, Chocolate mousse hiding homemade marshmallows & toffee, topped with preserved strawberries.

Testing new dishes for the upcoming season.

Chicken roulade stuffed with yu choy, shallots & mushroom duxelle, panko’d wing, cauliflower purée & walnut yu choy pesto

Huge fan of this dish, testing alot lately, I think this will be the final presentation.

Sous vide pork belly for 12 hours, then seared. served with carrot chipotle puree, pickled asparagus, puffed wild rice, maple miso reduction and confit leeks that were finished with a hard sear.

These beets have been salt baked and roasted for maximum flavour and a lot less moisture then your average boiled beet. The purple smear is chevre infused with beet juice and reduced orange juice. Ground walnuts that were glazed in honey before hand, pickled beets using bay leaf and juniper, garlic scapes that have been roasted and last but not least aged balsamic.