Well, this cake has a lot of meaning for me. It was served at my friend’s 65th Birthday party. My first catering job ever was making dinner for her 62nd birthday.

For me, that party three years ago opened the door to a new way of thinking about food. I realized that by starting Shining Sage Catering, I can choose to make local food approachable to the average person. I vote with every meal for nutrition, a strong community, fair wages and healthy land.

It is with a mix of excitement and sadness (mostly excitement) that I have decided to move back to the Okanagan. The cake was technically my last job, although you may see me at the Farm Gate Market once more. I am looking forward to being closer to my family, and climbing my grandma’s cherry tree for a great snack.

Thank you for all the support along the way. Bon appetit!

It was a truly inspiring evening. There are a lot of do-gooders out there!

Along with nine other businesses, Shining Sage Catering dished out food at the Gibsons Recreation Center. Here is the menu and some pictures:

Yam, edamame, and pea shoot with roasted garlic-ginger sauce
Rice paper roll with spring mix, shrimp, cucumber and sesame-miso sauce
Roasted apple with medjool date and candied pistachio

The rice paper roll was filled with very local ingredients. The Spring mix was from Dawn at Backyard Bounty CSA, the shrimp are locally caught, and the cucumber is from Rosendaal Farms.

For the last year, Rashmi Singh, of Curry in the Creek, has distributed take-out style curries. Generally, she collects orders ahead of time, and then everyone comes in the afternoon to pick up dinner. I highly recommend her curry! It is possible to come either for bread, or curry, although the go so well together!

http://www.curryinthecreek.com
http://www.zodorganics.com

Zod’s product line is also available. A couple drops of Zod Sauce adds “zeal” to a meal. Just so you know, Rashmi and Zod happen to be really nice people, too!

If you are interested, but have a schedule conflict, we can make other arrangements. I would recommend RSVP’ing to make sure you get what you want, but it’s not absolutely necessary.

I would like to see this venture grow into a success, and am so grateful for your support (past, present, and future.) Thank you!

Sunflower seed and millet spelt bread
The spelt flour is local and freshly ground (from the Flour Peddler.)
My first experience with millet was a multigrain bread in Lyon, France. I remember those crunchy little grains added such a wonderful texture.

Whole wheat potato bread
Like most of my savory breads, this hearty loaf is made with a sourdough starter, and supplemented with instant yeast. There is about 30% whole red spring whole wheat from the Flour Peddler. That’s only a guess, though. I didn’t use a recipe for this one! With experience, the salt and yeast content can be evaluated by simply tasting (and spitting out) the raw dough.

Mozzarella, olive and Jalapeno bread
The mozzarella is organic, the jalapenos are freshly pickled, and olives are pitted by hand. The white flour is From Anita’s organic mill. All the ingredients have been chosen with the best flavor in mind.

The small cake needed lots of candles, so I had some fun increasing the surface area!

The tiered cake was for Brian and Amy’s Wedding. Vanilla mousselline buttercream and white velvet cake. This brings back memories! What a wonderful day. I was honored to contribute this to my brother’s big day.

The first picture is the “Fundraiser For Haiti” at Roberts Creek Elementary. I had a sweet student assist me. She was a talented cook, great with customers, and only ten years old!

In this photo: sample platter, pineapple skewers, Orange, Jicama, red onion and cilantro salad, cherry tomato and mango salad with cashew coconut lime dressing, vegetable rice paper rolls

The second picture is the “Hope for Haiti” fundraiser at the Hall. Together, the two events raised something like $17,000 (I contributed $400!)

In this photo: chocolate banana upside down cake with espresso ice cream and caramel sauce, pineapple skewers, coconut rice pudding with cashew, apricot, and coconut orange tuile, sweet potato and fig tart with pumpkin seed meringue

The flavors are inspired by the kind of food you would find in Haiti. The folks at The Shed Kiosk (in Gibsons harbour) did awesome savory food. I wanna go there more often!

Egremont russet apple, crab apple mousse, cocoa nibs and calendula.  Two heritage apple from backyard trees.  They pair well with the floral notes in cocoa nibs, and calendula petals.

Carrot and beet roll filled with candied almond and cream cheese.  There are so many possible combinations of vegetable, cheese and nuts.

Blueberry mousse, banana, cashew and date. Smooth chewy crunchy sweet.

Thyme roasted squash with tomato.  Little bite, big flavor.

Ginger lime marinated fruit skewers.  A subtle way to make fruit special.

Cabbage, potato, and radish sprout with miso, basil and lime. A humble beginning to autumn.