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Special Events
Monet's Garden: Culinary Capers Helps a Museum Grow with a Beautiful Fundraiser
Special Events Staff Dec 12, 2017

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Welcome to the Monet party
Photo courtesy Culinary Capers

The entrance to the Vancouver [British Columbia] Art Gallery is decked out for a gala saluting the Claude Monet exhibit and raising funds.

Floral tribute
Photo courtesy Culinary Capers

Vancouver's top florists decorated the gallery.

A close-up of the stairs
Photo courtesy Culinary Capers

The beautifully decorated stairs.

Rose canopy
Photo courtesy Culinary Capers

A canopy of roses leads to the Monet gallery.

Models add to decor
Photo courtesy Culinary Capers

Models with lovely floral crowns add atmosphere.

An appreciative audience
Photo courtesy Culinary Capers

With tickets going for $1,000 each, the gala guests arrived ready for an outstanding experience.

The dining tent
Photo courtesy Culinary Capers

A view of the dining tent.

French 75 cocktail
Photo courtesy Culinary Capers

Guests are greeted with a French 75--a mix of gin, champagne, lemon juice and sugar. The Culinary Capers team added a custom metallic gold sugared rim to each glass.

Appetizer array
Photo courtesy Culinary Capers

Hors d'oeuvre included purses of porcini mushrooms with fresh herbs and cream.

Nice bites
Photo courtesy Culinary Capers

Other appetizers included a foie gras parfait with puffed black rice, green apple and walnuts; honey-roasted lamb with fennel pollen; and seared seared scallop bouillabaisse with rouille, fried toast, crispy garlic and parsley.

Cooking in the dark?
Photo courtesy Culinary Capers

The lighting team neglected to install lighting in the kitchen tent, but the resourceful catering team secured its own lighting and presented the meal on time.

Soup starter
Photo courtesy Culinary Capers

The meal started with vichyssoise accented with Dungeness crab, watercress, preserved lemon, and edible flower petals.

Entree: Cornish game hens
Photo courtesy Culinary Capers

To salute Monet's farm-to-fork philosophy, the catering team offered roasted Cornish game hens with tarragon vinaigrette, cauliflower puree, pea shoots, organic carrots, haricots verts, fennel and navet.

Dessert: Monet's favorite!
Photo courtesy Culinary Capers

The dessert married Monet's favorite dessert--ice cream--and gardens; it was a frozen berry parfait with blueberry sauce, candied violets and meringue.

And of course--art
Photo courtesy Culinary Capers

Guests visit the Monet exhibit. Nearly 40 works were on display, on the works' only stop in North America.

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