Hi, Chef Catering

Showcasing our Moroccan Spiced Hog presented at last year’s Chefs in the Hood event! This special dish was made with a custom spice blend of over 20 different spices. Created by owner and head chef @t.bunkowski, who was inspired by Chef Bongo and the Marrakesh Morocco spice markets. The perfect blend of sweet, spicy, salty and savoury creating the ultimate umami of flavour! This spice blend is available on our website for only $10 per jar. Hit the link in our bio to purchase. @ Vancouver, British Columbia

One of our favourite plant based desserts! Maple coconut gelato, olive oil garlic popcorn crumb, crystallized dried lavender sugar garnished with fresh flowers. Pairs well with @quailsgate Dessert Wine. Would you like this dessert at one of your events? @hichefcatering caters to all sorts of events including corporate parties, birthdays, and weddings! Shoot us a DM for booking inquiries.

Less than a week until Valentine’s Day, have you made your plans yet? If you’re looking for a relaxing intimate evening with your significant other, @hichefcatering is providing a very special charcuterie package just for Valentine’s Day! For only $45, you will receive: a Mango Wood Charcuterie board, 3 meats, 3 cheeses, 2 spreads, 2 sides, all to be served on a dozen herb and garlic crostini. ... Have a bit of a sweet tooth? We even have a deluxe option for $55 which will also include a Lavender White Chocolate Creme Brûlée with fresh winter berries. Free delivery included within the Vancouver area. DM us for more info on how to purchase!

One our my favourite plant-based dishes: Moroccan tagine cauliflower couscous with root vegetables, cartelized dehydrated prunes, dates, and apricots, toasted almond bing cherry tahini spread, lemon balm. Pair this dish with a fine glass of Merlot Hillside (@hillsidewinery) to give your tastebuds the ultimate sensation #hichefcatering... #feedingthepeople See more

For all you out there missing summer and spring craving those beautiful light salads, here’s one of my favourite vegan salad recipes: Ingredients:... 1 Honeydew 1 Handful of Strawberries 1 Handful of Winter or Summer Radish Celery Leaf Tarragon White Balsamic White Pepper Fennell Tarragon Agave Or Honey EVO Blue Heron Burratta (Essential Component) Procedure: -Remove skin from honeydew, then peel into thin strips, later to be rolled. -Thinly slice strawberry and thinly slice radish. -Tear celery leaf by hand (washed and picked through for crisp product) -Shave fennel and char in a dry pan -Mix burrata, 2 tablespoon almond milk, cucumber water and puree inside, mixed to taste with salt, pepper, and cayenne or paprika Assemble the salad to your own creativity and pleasure, play with it like us Chefs do. Enjoy it with a fine glass of @joiefarm Muscat, a gorgeous wine from Naramata Valley, which pairs perfectly with the fruit and floral notes of the dressing. #hichefcatering #feedingthepeople @ SOIL yvr