The Achievement in Catering & Events (ACE) awards honor those who have worked tirelessly to keep their clients thrilled and their companies on the cutting edge. Each year, caterers and event planners from around the globe submit their best work from the past year in hopes of being recognized as the best in the industry. Catersource’s annual awards show, also including the ICA CATIE awards, took place in Las Vegas at Caesars Palace on February 19, 2018.
Each company submitted two events for ACE consideration. Here is a look at the two events that elevated Cocktails & Canapés Catering & Events in the category of International catering.
ONE: The Deighton Cup
Photos courtesy © Jonathan Evans / JonnyPicture.com
How do you feed 5,000 people who are dressed to the nines, do not want to wait in lines, are standing while eating, and also expect the best? You call Canada's Cocktails & Canapés Catering and Events! Tasked with creating a food concept for the 9th annual Deighton Cup (a horse racing event), the company sought inspiration from the Kentucky Derby, as well as the booming multicultural society that makes the city of Vancouver so special.
Every inch of the food stations were crafted and planned for quick yet precise execution. Additionally, it took a team of over 65 chefs and months of planning, including the building of six massive custom food stations, and 20 bars. The bar operations for the event included over 70 bartenders featuring custom cups, a cocktail competition within the event, a custom Mint Julep with custom cup, and the management of over eight alcohol sponsors. Cocktails and Canapés also provided suite service to over 40 VIP suites in addition to the 5,000 general attendees.
The team focused on crossing the flavors of Southern American food with modern Asian flavors found throughout Vancouver cuisine. This included combining items such as Fried Corn Bread Croutons into Traditional Tuna Poke and Cold Smoked Flank Steak Soba Noodle Bowl with Louisiana Mustard Sauce.
Creole marinated sashimi grade ahi tuna, avocado, compressed cucumber, pickled yellow carrot, furikeke seasoning, organic sushi rice crispy cornbread, watermelon radish, black sesame, pea shoot, micro cilantro
Miso-glazed cold smoked steak, Louisiana mustard sauce, blistered shishito peppers, charred baby corn, purple cabbage, snap peas, radish, okura chips, crispy shallots, toasted white sesame
Custom Ciroc bar
Guests in the food line
Custom mint juleps
Interested in submitting an entry for the 2019 awards season? Stay tuned for details on the 2019 award program, opening in Q3. Click here for the latest information on the 2019 conference & tradeshow.
TWO: Lululemon Store Opening
Photos courtesy © Jonathan Evans / JonnyPicture.com
“This event is important to us,” said Brett Turner, owner, Cocktails and Canapes, “because Lululemon chose [us] to cater the re-opening of their first ever store located in Vancouver. The store went through a substantial renovation, and international guests and media were flown in for a week of events and dinners located on the roof of the store.
“Lululemon's over-arching theme for the week was Hyper Local, and they wanted to showcase to their guests the best of British Columbia. We were tasked with creating a memorable experience, with the core of the events being a series of dinner parties.”
The team crafted a menu where all produce was sourced from one farm, North Arm Farms, located 30 minutes from Whistler in a town called Pemberton. All proteins came from local waters and fields, with the only exception being chocolate, which was sourced from a single origin farm in Madagascar.
“For one week, we delivered an amazing experience for Lululemon and their guests and this event truly represents who we are as a company, the best of Vancouver and beyond!”
Chioggia beets, golden beets, purple beets, carmelis goat cheese, violas, crispy zucchini blossoms, mellifera bees cardamom honey, roasted carrot
Miso-sake marinated sablefish, Chilliwack corn, sweet summer peas, peach shrub-marinated zucchini, micro herbs, squid ink, puffed rice
Cache Creek striploin, parsnip puree, caramelized sweet onion, bone marrow jus, nasturtium, blue oyster mushrooms, truffle pearls
80% dark chocolate pate, pistachio mousse, sour cream mousse, freeze dried raspberries, black figs, coffee soil
Click here for information about Catersource and the Art of Catering Food 2019.
