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Sarah in the Media

Learn more about Chef Sarah in the following links to media publications:

Daily Hive Daily Hive 2014 ICI Vancouver Dished Vancouver Vancouver Magazine Vancouver Is Awesome Scout Magazine Yelp Reviews: Invitro Vancouver Is Awesome: 2018

A La Carté Menu

With a well-rounded background in ethnic cuisine, Sarah offers a variety of dishes inspired by different cultural regions. Here is a select list of Sarah’s signature dishes.

Suggested Menu. Available for small and large parties, weddings and events.

Garden

Mixed Peppers
Peppers medley, olive oil, garlic, chili flakes, preserved lemon. (GF) (DF) (VG)

Charred Mixed Roots Seasonal root vegetables, red onion, garlic, shallots, lime. (GF) (V) (DF Available)

Marinated Olives Mixed olives, rosemary, thyme, oregano, citrus. (GF) (DF) (VG)

Heirloom Tomato Salad Heirloom tomatoes, dill, oregano, arugula, fennel, berries, olive oil. (GF) (DF) (VG)

Roasted Eggplant Tomato, monterrey jack, basil. (GF) (V)

Truffle Mushrooms Assorted mushrooms, thyme, rosemary, sage, truffle oil. (GF) (V)

Buffalo Burratta with fresh basil , strawberries, basil and seasonal greens and truffle oil.

Beets and Burrata with white balsamic, honey, orange, grapefruit, rosemary, oregano and pine nuts.

Farmers Market Butternut with arugula with walnuts , goat cheese and roasted heirloom beets, basil and dill dressing.

Watermelon Salad With Macedonian feta, watercress, pumpkin seeds, fresh shaved fennel, micro-herbs and citrus dill dressing. (GF) (V)

Wild Mushroom “pop tart” with asiago and Champagne sauce and secrets.

Vegan

Coconut Tofu Cauliflower, tofu, turmeric, coriander.

Grilled Eggplant Terrine Crispy kale, roasted root vegetables, cashew almond cheese, balsamic reduction, olive oil and fresh herbs.

Ocean

Caviar on Madeleines  with homemade creme fraiche and preserved lemon.

Caviar with Blinis creme fraiche, smoked salmon,( or no smoked salmon if preferred) and dill – salty and creamy with lemon.

Caviar & fried chicken and homemade creamed corn on fresh blinis.

Anchovy Toast
Baguette, confit garlic, tomato, white anchovy. (DF)

Argentinian Line Caught Prawns with preserved preserved lemon and garlic. (Extra large fresh prawns)

Sautéed Calamari Squid, poblano, preserved lemon. (GF)

Whole Seasonal Fish Pan seared, rosemary, pine, thyme, citrus. (GF)

Citrus Ceviche Seasonal fish, prawns, lime, lemon, orange, chili, tortilla. (DF)

Red Snapper Tostada Crispy fish, tortilla, avocado, salsa, arugula, ricotta, cilantro.

Scallops & Bacon Scallops, bacon, apple, avocado, fennel. (GF)

Clams done bouillabaisse style with Prosecco ,fresh herbs, lemon and grass-fed butter.

Crab “pop tarts” with phyllo, gruyere and tarragon and Champagne sauce and secrets.

Seafood Hotpot Seasonal shellfish, preserved lemon, capers, chilli, shallots, white wine. (GF)

Canned Albacore Tuna Wagyu fat, fresh grapefruit, confit garlic crostini. (DF)

Olive oil Poached Seasonal Fish with leek sauce and roasted potatoes and seasonal vegetables.

Spanish Braised Baby Octopus Kalamata olives, shallots, oven-dried tomatoes, baby red potatoes. (GF)

Pasta

Carbonara Serrano ham carbonara, confi garlic, basil.

Ravioli Squash, leek, basil, oregano, thyme, grana padano, cream. (V)

Sausage Ravioli Parmesan, fennel sausage, preserved peppers and preserved lemon butter.

Handmade Rock Crab Ravioli  with leeks cream and artichokes, caviar.

Braised Mushroom Porcini   homemade pasta with rich mushroom cognac sauce and pecorino.

White Truffle & Porcini mushroom ravioli with sage butter and pine nuts

Bolognese Spicy sausage bolognese, white wine, rustic mirepoix, tagliatelle.

Dungeness Crab Cannelloni with Arrabbiata fumé.

Agnolotti Arrabbiata with handmade wild mushroom ravioli, sautéed arugula, shaved grana padano. (V)

Leaks & Cream Handmade fettuccini, asiago, olive oil, lemon. (V)

Paella Argentinean prawns, chicken, fennel sausage, red pepper, garlic, rice. (GF)

Land

Foie Gras mousse with cognac on brioche with figs and balsamic onion reduction topped with toasted walnuts

Empanadas
Chorizo, raisins, olives, egg. Chimichurri.

Fennel Sausage Garlic, olive oil, white wine.

Antipasto Platter with spreads, olives, cheese & metas, fresh fruit. Almond Romesco, chimichurri, citrus & spicy peppers, and roasted eggplant spread. (Can be modified)

Dominican Meatballs Pork, ginger, pineapple, water chestnut. (DF)

Basque Beef Short Ribs Sichuan peppercorn, olives, rioja, orange. (GF)

Beef Short Ribs with fresh herbs, red wine demi, roasted potatoes.

Homemade Barbecue Ribs Rack of ribs dry-rubbed with homemade barbecue sauce.

Roasted Pork Belly Pork belly, paprika, sea salt with smoked fava purée. (GF)

Braised Pork Cheeks Red wine, pimentos, salads and fresh herbs, smoked paprika, served with creamy polenta.

Braised Rabbit White wine, butter, fennel, celery, potatoes, thyme, rosemary and sage. With roasted seasonal vegetables or fresh-pulled fettuccini.

Dry Aged Filet Mignon 8oz filet mignon, sea salt, oregano, thyme. (GF)

Chicken with Pimientos Crispy chicken thighs, dry infused lime, sumac, lemon, Mexican saffron. (GF)

Bone Marrow Confit garlic, cedar infused cherries, vermouth figs.

Lemongrass Chicken Dumplings Red wine mignonette, toasted peanuts and sesame. (DF)

Desserts

Milk Chocolate Mousse With freeze-dry raspberry dust and passionfruit ice.

Rosewater Merengue (In the style of Baked Alaska) Fresh seasonal fruit and Tahitian vanilla.

Creme Brûlée With freeze-dry raspberry dust (matcha optional)

Tiramisu

Abbreviations

GF: Gluten-free.     

DF: Dairy-free.     

V: Vegetarian.   

VG: Vegan.

Products

KASHANI FINE FOODS – Retail Brand

Canned Products

Made by Chef Sarah Kashani. Items can be order online for shipping on our Contact Section or in select locations.

*Shipping Not Included

Spicy Eggplant – garlic, tomato, red pepper, paprika, chipotle, lime juice, lemon juice, orange, pepper, salt.

Preserved Peppers – chilli flakes, sugar, olive oil, lemon juice, salt, pepper, preserved lemon.

Chimichurri – parsley, olive oil, garlic, lemon, lime, orange, chilli flakes, honey.

Romesco – shallot, garlic, roasted red pepper, paprika, orange, lemon, almond, tomato.

Marinated Olives – citrus, fruit juice, garlic, rosemary, thyme, bayleaf, chilli flakes, olive.

Book Sarah

To book Sarah, call 604-992-6224 or use the form below.

Terms:

To be paid in full within 24hrs of booking.
Refund Policy or Cancellation Policy:
Can reschedule if need be, based on availability of both parties.
2 weeks before only 50% will be refunded
After 2 weeks before 0%
The guest understands what is outlined will be provided, last minute changes will
not be allowed for consideration 2 days before the event. Please note Allergies to nuts, or any severe allergies to be considered before the event.

We accept square up payments including VISA, Mastercard, AMEX & Apple Pay.

Chef Sarah Kashani

Check some of the reviews.

5/5 Miguel Herrera

Chef Kashani made our event incredibly special. Her cooking genuinely blew our minds and her personality made the whole experience extremely fun. I couldn’t recommend her enough for any event.

5/5 Shab

Sarah was wonderful. She was polite and kind, and her dishes were phenomenal. The presentation and the taste were amazing. Really enjoyed it! She left the place spotless! It was just perfect.

4.8/5 Marie-Eve Guillotte

Very positive experience. Sarah was professional, even involved our daughter in the cooking of pasta and she had a blast.