Journal — Notes From the Kitchen on Food & Catering

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September 17, 2026Kitchen1 min read

Why our dough takes seventy-two hours

A Neapolitan-style dough, proofed for three days with no instant yeast, from a mother dough thirteen years old. What that does, and why it matters.

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September 15, 2026Sourcing2 min read

In British Columbia it is a regulated term, not a mood. What certification actually covers, and what to ask a caterer.

September 14, 2026Catering2 min read

Ordering for a team is not the same as ordering for yourself. The mistakes are predictable, which means they are avoidable.

September 6, 2026Catering2 min read

When food is part of the programming, portioning, protein and timing stop being preferences and start being the brief.

September 3, 2026Sourcing2 min read

A month-by-month look at what our farmers are picking, and what that means for your menu.

August 28, 2026Catering2 min read

The failure mode is not unhealthy food. It is healthy food that comes back to the kitchen untouched.

August 23, 2026Kitchen1 min read

Labelling, separate prep, and asking the right question at booking — how we handle it.

August 19, 2026Kitchen2 min read

Not a compromise and not the centre of the plate. How we think about proportion, quality and cooking it for a crowd.

August 12, 2026Kitchen1 min read

Nothing is made days ahead. Here is what that costs us and why it is worth it.

August 10, 2026Events2 min read

Savoury first, then scones, then sweet — and the tea itself, which is the part most caterers skip.

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We cater offices, weddings and gatherings across greater Vancouver — delivered, buffet, or plated at the table.