- Immerse yourself in a plethora of taste sensations.
- We are happy to design a menu to fit your individual needs!
- Let us help you organize your next private dinner party or catering event.
I got talked into organizing a last minute 3 course sit down birthday dinner for 20 people at ourmost random location yet – an unused railway station. All quite challenging as we had to put it all together in 3 days – including finding a cool and yet discreet venue. We had no power to speak of and had to rely on dodgy butane burner which required one hand holding down a small lever at all times. Nonetheless it all worked out really well, the weather played ball as it as been all Summer and the guests loved it.
So if you know anyone who wants an private dinner event which is different, outside the box such as looking to host a multi-course dinner in a random location with a touch of flash mob flavor to it, let me know.
August 10th, 2013 was the day of the once a month foodie gathering at Hawkers Market put on by Chris Jerome, Chris is passionate about showcasing some of Vancouver’s new food talent since March and does this by putting together about 10 to 15 artisan food vendors (no food cart or van in sight) appealing to both the sweet and savory tooth with products ranging from oysters to ice cream.
No Fixed Address Catering was servicing at this event. We were there putting together out some awesome tacos cause after all who doesn’t like a really good taco. We just had two tasty options, the first being a potato crusted ling cod with a chipolte remoulade and pickled red cabbage and the second being seared albacore tuna with a slightly spicy coconut yam mash, yuzu citrus aoili and a soy ginger dressing. We had a lot of folks asking if we had a food truck, alas no but still a great compliment. Its actually a new upscale catering service we offer – high end taco parties complete with appies and a range of delicious salads and desserts.
Although we were simply too busy to taste all the other vendors, there were a couple that really impressed me. What I really liked about the event was the obvious passion each vendor had for putting out a great product.
No more so than Beak to Blume with Jessie and Michael, Jessie works full time as a waitress but she is clearly wasted in that role, she is a self taught talent and together with the guiding hand of Michael, they are pair to watch for in the future. They put out some real ballsy gutsy food highlighting in this case all the elements of the humble chicken, the menu included an excellent congee made from scratch at the event (I mean who does that!!!) with fresh chicken stock, a type of chicken thigh large meatball encased in caul fat served with gremolata and cous cous ( the flavors worked really well together) chicken heart salad (which my sous hef David loved) and a chicken liver pate. The funny thing was they didn’t even have any business cards but I heard rumors they might be doing a pop up in the near future.
The other cool vendors I saw and tasted were Nice Pops – mobile artisan ice pop makers, who put out some funky flavors such as cucumber, chili and lime and apricot and salted caramel. So if anyone is getting hitched in a sunny park – they might well be a good option for dessert.
Also the lovely Rikka and Sepi from Dollys Treats who put some wicked little adult only jellies, my favorite was red pepper and vodka but there Sangria jelly was pretty good too. Anyway good times were had by all and I’m sure Hawkers Market were continue to grow and kudos to Chris for putting together such an interesting event.
No Fixed Address Private Dinner Party June 7 & 8, 201
We have some dinner seats left going for this coming Friday and Saturday, June 7th and 8th, if you would like to come along, please contact Chef Steve Duke asap.
Spot prawn season only has a few weeks left. I put out some new dishes this last week. The first being a spot prawn salad with compressed watermelon, graprefuit, curry oil, saffron aoili and fresh mint. The second spot prawn dish (Steve Mynett I know you will love this dish) was a combination of some components from older dishes and served with a crazy good chorizo croquette, white gazpacho, chive oil, spicy chorizo oil and a jalapeno puree. I attached photos of these dishes but please excuse the dodgy quality – my iphone is on its last legs 🙂
Look forward to having you over soon.
Chef Steve Duke
My big news for the month of May, was my involvement in the Arthritis Research Centre of Canada’s Arthritis Charity cocktail event held at the Vancouver Art Gallery. Despite the challenges of having to set up a kitchen in a room which only had 2 sinks and a few extremely nervous moments when we tripped the power only 45 min before the event started, we managed to get out our delectable appetizers to around 200 guests. Our appetizers included Dungeness crab cakes with a white gazpacho, a little fresh Ling cod tacos with pickled cabbage and a chipolte remoulade.
The appetizer party event was a great success and I got a fantastic referral:
“Chef Steve is a culinary magician! His food is art and a delight to the palate! Beyond his gastronomic talents, he has a very generous heart. He catered the Arthritis Research Centre of Canada’s upscale ARThritis Soirée charity cocktail. Guests were enamoured with his creations as each bite was a culinary experience on its own.”–Naz Panahi, Chair of ARThritis Soirée.
I waived my normal fees for this type event and just had my costs covered because I believe its a great cause, so I was proud to have been involved in this type of event which raised close on $150,000 to fund further research and possibly a cure for a crippling disease which affects so many of us, including both my parents.