Wedding Catering Finalist at the BC Wedding Awards 2013

11
2013 Dec

Wedding Catering Finalist at the BC Wedding Awards 2013

by Louis Gervais / In Events, News & Media

On November 27th, the team here at Louis Gervais attended the 4th Annual BC Wedding Awards Gala, both as a competing, sponsoring caterer and as nominee for Best Catered Wedding for 2013. It was our first BCWA experience in 15 years and a memorable one.

We were so pleased to participate against some of the other top caterers in Vancouver for the Tasters Choice and Judges Choice Canape Competition. We set up station on home turf at the Pinnacle Hotel in North Vancouver and served our Mini Sunday Roast to the 450+ attendees of the Gala; a traditional, mini Yorkshire pudding is stuffed with tender braised beef tenderloin and topped with glace de viande, horse radish crème fraiche, and an asparagus spear. Although we received many rave reviews, we were beat out by Savoury City – a worthy opponent. We’ll see you again next year, Donna…

On to the next award…

While planning a spectacular wedding with Fleur de Lis Events owner, Nargess Tabrizy Shohkrani, we knew it would be a contender for the award of Best Catered Wedding. A two-day affair hosted between Saint Andrews Wesley Church and the Vancouver Art Gallery brought together over 200 guests to celebrate the union of A & J. It was elegant, romantic, and chic; the perfect fairy tale wedding.

A & J’s elegant cocktail affair welcomed friends and family with passed champagne in the Rotunda of the Gallery. A variety of passed Amuse Bouches preceded three active stations where guests enjoyed some British and East Indian fare. A treat to end off the night, guests indulged in chocolate chip cookies and milk before the bride and groom disappeared into the night.

It was a fabulous event for all involved and we are so proud to have been a finalist for this wedding in the BC Wedding Awards for this year.

As a full service Vancouver wedding caterer, Louis Gervais Fine Foods & Catering can help you plan and execute every detail of your wedding. Visit our wedding page and contact one of our wedding specialists to discuss your vision and explore the possibilities.

The Menu

Amuse Bouches

(bite sized pieces passed by LGFF servers – 3 pieces per guest)

Garam Masala Spiced Edamame Fritters
prepared with yellow pea flour & drizzled with a tart mango caramel

Margarita Skewers
cherry tomatoes, buffalo mozzarella & fresh basil drizzled with balsamic reduction, sprinkled lightly with rock salt

Grilled Chicken Skewers rolled in Sun-dried Garlic Chips
marinated in white soy bean & mirin

Mini Meal Stations

(served on small plates at food stations and passed by LGFF servers – 3 per guest)

Kaffir Lime Chicken Breast
butter flied, filled with asparagus and served on a bed of coconut rice pilaf

Spinach and Buckwheat Crepe Duo
made to order crepes filled with either artichoke & olive oil remoulade or a fresh fig & sun-dried tomato compote, served with parsnip chips

Roasted thinly sliced London Broil Beef with Shoe String Fries
served with peppercorn mignonette sauce & a sprig of rosemary on top

Late Night Snack Station

Veggie Samosas
light, crispy samosas with a sweet & mild tamarind chutney

Mini Chocolate Chip Cookies
served with small jars of cold 2% milk

About author

Louis Gervais

Louis Gervais is the award winning Executive Chef of Louis Gervais Fine Foods. His dynamic personality, passion for fine cuisine, and high standards are evident in every aspect of his business. Find Louis Gervais on Google.
Request A Catering Quote