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Salishan
Catering
...began in 1993 when the owner Denise Sparrow, a
citizen of the Musqueam First Nation, applied her cultural knowledge to
packaging and selling salmon. The salmon business flourished and
eventually transformed into a catering business when her Aunt directed her to
set up a food stand at a pow-wow… thus began Salishan Catering.
Salishan fuses traditional Musqueam cultural
knowledge and foods with modern foods creating a menu unique to the catering
industry in the Vancouver Lower Mainland. Catering and food services have
been provided to a wide array of groups from Presidents of Universities to
international visitors including the DERTOUR Reisaekademie, an annual academy
for Germany’s 700 top producing travel agents.
Our Experience
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Reception: 250 guest - Annual General Meeting: Royal
Bank
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Stand up reception at the Museum of
Anthropology. Guests toured the gallery before and after the reception.
The theme was West Coast Style. Salishan Catering was called because of
cultural background and location respecting protocol... that the event was
taking place on Musqueam Nation territory, and that Salishan Catering is
Musqueam. There was also two Hosted Bars, appetizers handed out on
carved platter, bent boxes and silver platters for an hour. An ice
sculpture of an eagle was displayed with a blue background.
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Buffet Style West Coast
Breakfast: 50 guest - Presidents of the Pacific Rim Universities
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Tables were set
with red table clothes, black napkins, fresh flowers. Buffalo sausages,
seaweed potatoes, asparagus omelets, Blackberry crepes, coffee, tea, juice.
Served in the foyer of the First Nations House of Learning, at the
University of British Columbia Campus.
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Picnic Lunch: 50 guest -
Austrian Choir
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Location:
Stanley Park. Smoked Salmon, West Coast Potato Salad, Bannock Bread,
Soapberry Punch.
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Dinner: 400 guest - Civic
World Assembly - Salmon BBQ picnic
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Located at the
Museum of Anthropology. Held in back of the Museum on the grounds.
People were situated under a tent and could move freely on the grounds and
witness our First Nations chef-barbecuing salmon on cedar sticks by the fire.
A great idea for people wanting to know more about our culture.
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Concession Stand: 200 guests - Early Music Vancouver,
Summer Music Festival
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Location: First
Nations House of Learning. Served Smoked Salmon & Bannock, Cookies,
Chicken Wings, Buffalo Sausage, Coffee, Tea, Juice &
Water.
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Six Course Meals: 100 guest - West Coast Ceremonial
Wedding
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Carved Venison,
Alder Smoked Salmon, Seaweed & Wild Rice, Sea Asparagus Salad, BBQ Bannock
Bread, Wild Berry with Whip Soapberry Dessert.
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Potlatch Style Dinner: 500 guest - DERTour
Reisaekademi First Nations Feast
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Location:
Squamish Nation Recreation Centre. Platters were served with Smoked
Salmon, Wild Rice Pilaf, and Winter Vegetable with Sea Asparagus, Tossed
Salad, Baked, Fried & Barbecued Bannock Bread, Blackberry Mouse cake.
A Hosted bar was set up and waiters looked after the tables when drinks
were needed. There was West Coast
entertainment from all regions of British Columbia.
Gifts were given to each guest. The
waiters wore regalia from Haida Gwaii, Musqueam, Mount Curries, and Tlinket
(Alaska)
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