The Garden

The Garden was our way of bringing our industry community together around what we do best: exceptional food. We curated the night to showcase fresh, inspired flavours, thoughtful presentation, and the kind of culinary creativity that defines Edge Catering — all set within a warm, beautifully designed space that felt uniquely “us.” It was truly an evening filled with style, great food, and the people who make our community thrive.

THE MENU

CANAPÉS

Quail's Nest
sake & soy-stained egg, crispy noodles, braised Asian vegetables (V)

Wild Mushroom Crepe Purse
foraged mushroom duxelles, carrot crêpe, short rib ragout, chive knot

Watermelon Poke
Dungeness crab, avocado, pomelo, black sesame cone (V)

Lamb Tart
rosemary pea purée, shaved Harmony Farms lamb loin, pickled beet

"Cheeze & Crackers"
cabbage tapioca crisp, cashew "Boursin", pickled carrot, dill frond (GF/VG)

SAVOURY STATIONS

Carrot Marrow
slow-cooked carrot, burnt miso honey, toasted grains, marbled fennel dressing, dill, flowers

Chicken & Rice
lemongrass chicken, water chestnuts, crispy shallots, pickled pearl onions, Thai basil, cashews (DF)

TART CART

Ube Custard Tart

Pinkberry Mousse Tart

Mango Peach Tart

PARFAIT CART

Coconut Dragon Fruit Parfait

Pistachio Caramel Parfait

Blackberry Butterfly Pea Flower Parfait

Planner: Xochi Clara Events Photographer: Mathias Fast Photography - Venue: The Pipe Shop - Décor: Social Ingredients - Rentals: Element Event Solutions - DJ: Barron S Music

Floral: De La Flore - Signage: Printed by Ray - Stationary: Making Memories

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