Executive Chef Norbert Roesch of the Hyatt Regency Vancouver shared with me the butler passed hors d’oeuvres that we will be enjoying – they include:
California Strawberry Mimosa Shooters
Blue Cheese stuffed and prosciutto wrapped dates
And even before you open your mystery envelope, you’ll enjoy the first course which is a pan-seared sweet bread over eggplant caviar with a King Oyster Mushroom, Polenta Cake served with a Strawberry and Cassis Coulis.
A coulis (pronounced “koo-LEE”) is a form of thick evenly textured sauce, which can be sweet or savoury, made often from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts.