Thrill your senses with a “Gatsby Gin Mill” or “Swanky Doll” martini paired with canapés like Slow braised buffalo ribs, braised with chocolate, and cinnamon, boneless and served on a potatoes and pear pancake or Shredded Duck Confit and Mango, served on a crisp bread cone drizzle with a chocolate port reduction from Christine’s Catering Company while listening to youth crooner Corbin VanderZalm, 2010 PNE Talent Award Winner.  The evening is sure to take you back through time where the dames were glamorous and the gentleman frequented speak easy.  

SWANKY DOLL

1 ½ shots Godiva Chocolate Liqueur

1 ½ shots crème de cacao

½ shot vodka

2 ½ shots of half & half

Garnish – Chocolate flakes for rim with chocolate drizzle

BERRIES SPEAK EASY

1 ½ oz vodka

1 oz Triple Sec

2 oz Pomegranate juice

Splash sparkling wine or champagne

Garnish - Pomegranate seeds

 GLITZY WHITE LIGHTENING

VSOP Cognac

Vermouth

Campari

Chocolate Bitters

Garnish – lemon peel

 GATSBY GINMILL  - secret recipe! join us Friday to find out

My name is Christine Irvine, I'm the Chef / Owner of Christine Catering Company.

I was born in Alsace, France, where I grew up in a large family and learned the traditional family staples early on with my mother. Everything from bread, pate, sausage to chocolate cake and everything was made naturally. I believe great food comes from the heart and the soul: an appreciation for the common and daring the uncommon, a love of the old and new. I worked as a Chef at some of the major restaurants and catering companies in Vancouver, they include: The Cannery Seafood, Joe Fortes, CinCin and Bridges to name a few.

As Christine Catering Company, we began serving the Vancouver and the Lower Mainland in 2003. With an uncompromising eye for detail, dedicated customer service, including same day return call, personalized proposals and the flexibility to work within your budget. Our food is like no other and so is Christine Catering...

This is the menu:

Double maple smoked Bacon dip in dark chocolate

 Ahi Tuna

With a cocoa and chili rub, served on a wild rice cake, with a lime aioli

 Jerk Chicken Bite with a hint of cocoa

Served with a cool yogurt sauce

 Slow braised buffalo rib

Braised with chocolate, and cinnamon, boneless and Served on a potatoes, and pear pancake

 Shredded Duck Confit and mango

Served on a crisp bread cone drizzle with a chocolate port reduction

 Goat cheese and sun dried tomatoes Lollipop

Goat cheese and cream cheese mixture roll into chopped sun dried tomatoes and fresh basil served on a lollipop stick

 Pepper beef Carpaccio

Seared rare pepper beef tenderloin, slice thin and served on top of  a rosemary and garlic crostini with grainy mustard

 Brie and Cranberries Sachet

Perfect combination of French brie and cranberries chutney wrapped in phyllos and baked until golden brown