April 21, 2012

Rosewood Ballroom at the Georgia Hotel

Vanilla cake with Lemon and Raspberry Buttercream

Cake ‘technology’ has changed dramatically in the last decade – now your wedding cake can come in multiple flavors, be allergy-specific, and still have the eye-catching, beautiful design you want for your most special day.   There will be over 20 varieties of cake for you to sample, a cake gallery and portfolios for you to browse and consider your cake design.Thea (pronounced Tay-ah) will be ready to answer all of your questions, and discuss with you how you can have your dream cake for your 2013 wedding.

Saturday, February 2nd
Time:  12 noon to 4PM
admission: free
location: Vancouver West side

If you would like to attend, please RSVP to Thea@SweetThea.com before Friday, February 1.
Thea wants to ensure she prepares enough samples for everyone – and not run out of cake!  Let us know when your wedding date is, and we will get back to you with the location of our invitation-only tasting!

I have never met Anton, but I have a ‘degree of separation’ thing going – we both apprenticed under Executive Chef Albert Schnell, who was well known for his great collection of international recipes. Judging by ‘Mosimann’s World’, the student has overtaken the master – this is a brilliant book.  Mosimann updates the classics – you can never underestimate the value of classics! – and his flavor combinations are absolutely great.  He is a knowledgeable writer, obviously a great chef, and really seems comfortable teaching his recipes.

And the recipes! Try Fegato Alla Venezia – calf liver and onions – I guarantee you won’t find this one anywhere else.   Another dish well-known to me from my time with Chef Snell is the Emince de Veau Zurichoise, a great veal dish from Mosimann’s home country, Switzerland. Ok, maybe you can expect that – he is European – but Asian recipes?  Wonderfully he proves to be as deft with chopsticks as forks; I have loved his Bok Choy and Mushrooms with Oyster Sauce, bursting with flavor, and his Barbecue Duck fantastic – to die for.

I haven’t seen this book around very much, which is unfortunate. This is a terrific cookbook, that is guaranteed to pull its weight, and then some, in your kitchen.  Enthusiastically recommended.

Many weddings now offer dessert buffets in place of serving wedding cake, and a dessert buffet can be the perfect complement to a large party or corporate event.  Contact us to see what we can do for you!

We are thrilled to announce a new relationship with Langley’s Driediger Farms, who will be supplying us with their farm-fresh berries and rhubarb this season.  In return, we are supplying the brand-new Driediger Retail Farm Market with fresh berry pies and larger tarts.

As a direct result, We will be changing the size and pricing of our pies, beginning in early June.

For the summer, pies will be available at the Farmers Markets for $12, and will be 9″ in diameter (our pies are currently 10″, and sell for $15).  The larger pies will only be available on special order.

As fresh berries become available, we will be bringing them to all of the Farmers Markets we are currently participating in, as well as supplying Driediger.  This means you can enjoy delicious fresh top-quality pie all season!

Here is a list of Sweet Thea baking you will be able purchase at Driedeger Farms Retail Market, as fresh fruit becomes available:

Granny Smith Apple Pie
Blackberry Pie
Blueberry Pie
Mixed Berry Pie  (Strawberry, Raspberry, Blueberry)
Peach Pie
Raspberry Pie
Sour Cherry Pie
Strawberry Pie
Strawberry Rhubarb Pie

Blueberry Frangipane Tart (only available weekends, when available)
Blackberry Frangipane Tart (only available weekends, when available)
Raspberry Frangipane Tart (only available weekends, when available)
Strawberry Fresh Fruit Tart (only available weekends, when available)

We are already using Driediger Farms rhubarb in our strawberry-rhubarb pies, which you can find at the Sweet Thea tent at any of the Farmers Markets we participate in.   The new Driediger Retail Market is scheduled to open in June – keep an eye on their website at www.driedigerfarms.com for details about the Grand Opening of their new market.

This will be the last week for our 10 inch pies at the Markets – come see us this week at any of the locations listed below!

Wednesday    30-May    Civic Plaza North Van 11-6pm
Wednesday    30-May    Langley Farmers Market 2pm-6pm  Crafters Day
Wednesday    30-May    SFU Market Burnaby 11-3pm

Thursday    31-May    Lynn Valley North Van 11-6pm
Thursday    31-May    Port Coquitlam Farmers Market 3-7pm OPENING DAY

Saturday    2-Jun    Fort Langley Farmers Market 10am-3pm
Saturday    2-Jun    Burnaby Farmers’ Market 9am- 2pm
Saturday    2-Jun    Lonsdale Quay 10am – 3pm
Saturday    2-Jun    Haney Farmers Market 9am – 2pm

Sunday    3-Jun    Ambleside Farmers Market 10am – 3pm
Sunday    3-Jun    Coquitlam Farmers Market 9am – 1pm
Sunday    3-Jun    Steveston Summer Market 10 – 4pm
Sunday    3-Jun    White Rock Farmers Market 9am – 1pm

location: Brock House Restaurant, Vancouver (where is that?)

black & white (chocolate and vanilla) with fresh raspberries

serving 92 guests

Crystal Ballroom, Metrotown Hilton, Burnaby, BC  (where is that?)

one tier red velvet cake, 2 tiers faux cake

Photo credit: Alexander Kim

guests: 120
2 layers chocolate chiffon cake
2 layers faux cake

congratulations Preeti and Aman!

]]> http://www.sweetthea.com/blog/2012/05/05/preeti-marries-aman-photos-by-aj-photography/feed/ 0 http://www.sweetthea.com/blog/2012/05/03/jennifer-and-blairs-wedding-cake-photos-by-white-album-weddings/ http://www.sweetthea.com/blog/2012/05/03/jennifer-and-blairs-wedding-cake-photos-by-white-album-weddings/#comments Thu, 03 May 2012 20:34:51 +0000 laurie http://sweetthea.com/?p=5093 Read More »]]> Jennifer Ness marries Blair Hetherington
July 9,2010
Whonnock Lake Hall, Maple Ridge, BC  (where is that?)

photo credits: Elizabeth and Mark Kowal, White Album Weddings

4 tier fake cake with real inserts – passionfruit and chocolate chiffon with raspberry and chocolate mousse – both with spelt flour

York Conference Centre, Surrey, BC (where is that?)

photo credits: JC Images, http://www.jcimages.ca/

Base tier – chocolate chiffon
2nd tier – vanilla buttercream
3rd tier chocolate with chocolate mocha
sugar roses
150 servings

thank you for the fabulous work you did we are really happy you  made our cake.
Jaime & Sandy