The SLCC’s in-house Catering Department specializes in local seafood, free range game meat and, of course, bannock, baked fresh daily. We use traditional ingredients that are prepared and presented with a modern flair. All-inclusive menu packaging allows us to work with you in seamless ease from menu planning to on-site event execution. In the spirit of First Nations’ traditions, our intention is to provide a gathering place where the focus is honouring your special day with a fantastic feast.
Contact: Emma Mostrom – Conference Services Manager
Telephone: 604-964-0996
E-mail: emma.mostrom@slcc.ca
Starting at $34 per person
(*minimum 25 guests; $5 per person applies to groups under 25 guests)
Beverages
Spirit Bear fair trade coffee; Paisley organic teas; orange juice
Continental Selection
Fresh bannock
Peanut butter; wild berry compote
Cold cereals (gluten free option included)
Almond, soy, skim & 2% milk
Fresh fruit salad
Yoghurt
Hot Items
Scrambled eggs
Pan friend potatoes
Maple smoked bacon
Pork breakfast sausage
Feature add-ons include fresh pastries such as sweet or savoury baked bannocks, hard boiled eggs, whole fruit and oatmeal; prices available upon request.
Starting at $24 per person
(*minimum 30 guests; $5 per person applies to groups under 30 guests)
Soups
Venison chili OR Sockeye salmon chowder
Vegetarian soup option
Fresh bannock
*to include venison chili AND salmon chowder, there is an additional charge of $5 per person
Salads
Field green salad with wild berry maple vinaigrette
Pemberton potato salad
Sandwiches
Roasted turkey
Grilled vegetable
Smoked sockeye salmon
Feature add-ons include dessert, chef-attended BBQ station, and enhanced protein selections; prices and further information is available upon request.
Starting at $85 per person
(*minimum 45 guests; $5 per person applies to groups under 45 guests)
Reception
[3 passed hors d’oeuvres]
Avocado & tomato on bannock crisp
Vegetarian spring roles
Venison meatballs in mojo picon sauce
Starters
Warm baked bannock
Mixed greens salad
Quinoa salad
Hot Station
Seasonal roasted vegetables
Smashed Pemberton potatoes
Cedar Plank Salmon
Herb Verde Grilled Chicken Breast
Chef Attended Carvery
Triple AAA 3-weeks-aged bottom round roast beef
Dessert Station
Warm mixed berry crumble
Freshly brewed Spirit Bear Fair Trade Coffee and Organic Paisley Teas
Feature add-ons include additional fresh salads, enhanced protein selections and fresh-baked dessert platters; prices and further information is available upon request.
Starting at $95 per person
(*minimum 45 guests; $5 per person applies to groups under 45 guests)
First Course (select one for all guests)
Accompanied with traditional bannock breads and/or dinner rolls served at your table
Asian Lettuce BBQ Duck Wrap
Quinoa Salad
Roma Tomato, Spinach & Feta Salad
Organic Kale & Goat Cheese Salad
Candied Pemberton Beets & Arugula Salad
Bison Carpaccio, Asiago Cheese & Green Salad
Second Course (select up to two options for all guests)
Traditional Salish Cedar Plank Sockeye Salmon
Herb Verde Grilled Chicken Breast
Two Rivers New York Strip 8 oz.
BC Wild Mushrooms & Crispy Polenta (vegetarian; can be made vegan on request)
Black Pearl Rice Paella
Third Course (select one for all guests)
Black Tusk Blackberry Apple Strudel
Cranberry Bannock Bread Pudding
Canadian Maple Crème Brûlée
Served with freshly brewed Spirit Bear Fair Trade Coffee and Organic Paisley Teas
Feature add-ons include additional fresh salads, enhanced protein selections and fresh-baked dessert platters; prices and further information is available upon request.
(*minimum 25 guests)
Grazing Platters
West Coast Seafood Platter (cold smoked Kuterra salmon, poached shrimp, traditional Indian candied salmon, seared tuna tataki, pickled sea asparagus)
Traditional Wild Game Platter (bison salami, bison bites, noisette salami, duck prosciutto)
Fruit Platter (seasonal)
Vegetable Platter
Cold Passed Hors d’Ouevres
Double-smoked duck prosciutto melon skewer
Herb cream cheese on cucumber rounds
Peppercorn-seared venison
Avocado & tomato bannock crisp
Smoked salmon & cream cheese
Seared bison tenderloin on crispy bannock
Hot Passed Hors d’Ouevres
Vegetarian spring roll
Ahi crunch roll
BC Dungeness crab cake
Buffalo skewers
Bison tartar
Maple-seared prawn skewers
Poke tuna wonton cup
Mini stuffed bacon & chive baby Yukon potato
Roasted red pepper vol-au-vent, spinach, béchamel & goat cheese
Venison chili cups
Venison meatballs
West Coast Salmon & sweet potato cakes
Kuterra cedar plank salmon skewers
Chef-Attended Action Stations
*minimum of 40 guests
Slider Station (beef, mushroom, salmon)
Skewer Station (meat, fish, vegetarian)
Sparkling Wine
Saint Louis – Blank De Blancs Brut, France (by the bottle)
Xusem Berry Sparkling Toast (by the glass)
House Wines
Mission Hill Estate Winery, Chardonnay, 5 Vineyards, Okanagan Valley BC
Mission Hill Estate Winery, Cabernet Merlot, 5 Vineyards, Okanagan Valley BC
Indigenous World Wines, Hee Hee Tel-Kin (White Blend), Okanagan Valley BC
Indigenous World Wines, IWW Hee Hee Tel-Kin (Red Blend), Okanagan Valley BC
Hester Creek, Pinot Gris, Golden Mile Bench BC
Hester Creek, Merlot, Golden Mile Bench BC
Reserve Wines
Fort Berens, Pinot Gris, Lillooet BC
Fort Berens, Meritage, Lillooet BC
Quails’ Gate, Chardonnay, West Kelowna BC
Quails’ Gate, Cabernet Sauvignon, West Kelowna BC
Kettle Valley, Semillon Sauvignon Blanc, Naramata BC
Kettle Valley, Semillon Pinot Noir, Naramata BC
Beer & Cider
Whistler Brewery Powder Mountain Lager
Whistler Brewery Lost Lake IPA
Lonetree Dry Apple Cider
Liquor
Stolichnaya Vodka
Bombay Sapphire Gin
Bacardi White Rum
Captain Morgan Dark Rum
Canadian Club Rye Whiskey
Jack Daniels Bourbon
Jameson Irish Whiskey
Johnnie Walker Red
Jose Cuervo Tequila
Liqueur
Amaretto Disaronno
Bailey’s Irish Cream
Cointreau
Grand Marnier
Kahlua
Non-Alcoholic Selection
Bottled Juice
Canned Soda Beverages
Sparkling Water
Spirit Bear Fair Trade Coffee & Paisley Organic Tea Station
Hot Apple Cider Station
Hot Chocolate Station
O’Doul’s Amber Ale Non-Alcoholic Beer
Specialty items can be ordered in upon request; prepayment for requested quantities are required in full and these orders must be submitted minimum three weeks in advance of event.
Due to our liquor license, specialty liquor which is pre-paid for and unused during the event cannot be taken off the premises.
The Fine Print:
These are sample menus and prices fluctuate as per market values.
All food & beverage is subject to a 17% service charge and 5% goods & services tax (GST)
Menus must be finalized two weeks prior to event date; this includes dietary requirements.
Billing is based on numbers as per final confirmation. Cancellations within 2 weeks will result in full charges.
All confirmations must be sent to our in-house catering department: emma.mostrom@slcc.ca
We are proud to offer a wide variety of catering options to choose from. Our preferred catering partners create memorable events based on unique culinary experiences. Our catering partners will work directly with event and wedding planners to arrange all food and beverage, event details and seating arrangements.
Fairmont Chateau Whistler
The Fairmont Chateau Whistler defines mountain luxury offering unsurpassed guest service, exceptional dining, and Fairmont Gold – Fairmont’s exclusive lifestyle hotel experience. Creating delectable feasts for groups of 10 to 1,000. The Fairmont Chateau Whistler’s renowned culinary team, led by Executive Chef, Isabel Chung, present fresh and inspired menus. Served with the backdrop of Whistler’s most unique settings, classic Fairmont cuisine sets the perfect tone for an unforgettable event.
Contact
Shona Pare
Director, Conference Services & Catering
Fairmont Chateau Whistler
1-604-938-2078
e-mail
www.fairmont.com
Four Seasons Resorts Whistler
Four Seasons Resorts Whistler has partnered with the Squamish Líl’wat Cultural Centre to provide catering services since their opening. Our Executive Chef has created menus that use First Nations traditional ingredients and methods of preparation to reflect the philosophy of the Centre to preserve and share the First Nations culture. This combined with the exceptional service of Four Seasons will give your guests a truly unique experience.
Contact
Georgia Seretis
Director of Catering and Conference Services
Four Seasons Resort Whistler
1-604-966-2666
e-mail
www.fourseasons.com/whistler
Whistler Cooks Catering Company
Selecting plenty of ingredients from the region’s fertile valleys, Whistler Cooks culinary team uses a fresh approach with the very best local harvest each season. With expertise in corporate, event, venue and social catering, our success has grown from the strong connections we have with clients and the personal touches we’ve added to our service.
Contact
Shannon Crisp
Sales Team, Whistler Cooks Catering
1-604-938-8835
e-mail
www.whistlercooks.com
Bearfoot Bistro
Bring the Bearfoot Bistro experience to you. Let us show you how or off-site catering rivals our restaurant! Award-winning Executive Chef, Melissa Craig and members from our kitchen and dining room staff will create a memorable meal that will surpass your expectations at all price points.
Contact
Anne-Catherine Béland
Events Manager
1-604-932-3433 ext. 3
e-mail
www.bearfootbistro.com
