Private, Artful and Intimate Experiences
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
KASHANI FINE FOODS – Exclusive Retail Brand
Made by Chef Sarah Kashani. Items can be order online for shipping on our Contact Section.
Pricing: 125 ml – $8.00 250 ml – $15.00
Charcuterie set: 5 cans for $20.00 or 3 cans for $14.00
*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.
Frozen Take-Home Line
The following items are available online for shipping on our Contact Section.
Vegetarian Florentine Lasagna Handmade pasta (egg yolk, cream, olive oil, flour), homemade marinara, roasted vegetables: peppers, zucchini and eggplant, lemon, ricotta, mozzarella and parmesan. S&P
$30.00 for 4 ppl.
Butternut Squash Ravioli Handmade pasta (egg yolks, cream, olive oil, flour ), boursin, roasted butternut squash , sun-dried pesto (pine nuts), parmesan, lemon, fresh and dried herbs. S&P
Vegan Butter Chicken Vegetable oil, onion, garlic, ginger, turmeric, garam marsala, curry powder, coriander, cardamon , tomato paste, coconut milk, tofu, cauliflower , lemon and cinnamon, fresh cilantro, S&P
$25.00 for 2 people (1 litre)
Fennel Sausage Bolognese Pork Fennel Italian sausage, carrots, onions, garlic, farmers bacon, bay leaf, white wine, beef stock, tomato paste, fresh herbs, Italian spices, cream and parmesan. S&P
Truffled & Extra Creamy Mac&Cheese Macaroni , béchamel, cheddar cheese, hot sauce, parmesan and truffle oil. S&P
$14.00 for 2 people.
Handmade Fettuccine egg noodles made with cream, olive oil, egg yolks and sea salt
Marinara Sauce with tomato, peppers, carrot, celery, onion and spices with white wine.
Pork Belly with fava bean puree.
Meatballs with water chestnuts, ginger, garlic and mirin, in a pineapple ginger sauce.
Basque Beef Short-ribs Boneless beef ribs, beef demi, red wine, mirepoix fresh herbs, tomato paste, bacon, butter, kalamata olives and fresh orange. S&P.
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.
Peppers medley, olive oil, garlic, chili flakes, preserved lemon. (GF) (DF) (VG)
Roasted Peppers 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)
Braised Jackfruit Casserole blackened poblano red pepper, almond gremolata.
Coconut Tofu Cauliflower, tofu, turmeric, coriander.
Grilled Eggplant Terrine Crispy kale, roasted root vegetables, cashew almond cheese, balsamic reduction, olive oil and fresh herbs.
Mini Baguette Served warm, sea salt, butter, olive oil.
Saffron Rice Basmati, Mexican saffron, butter, salt. (GF)
Baguette, confit garlic, tomato, white anchovy. (DF)
Argentinian Prawns Habanero, serrano, red chili. (GF)
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)
Seafood Hotpot Seasonal shellfish, preserved lemon, capers, chili, shallots, white wine. (GF)
Canned Albacore Tuna Wagyu fat, fresh grapefruit, confit garlic crostini. (DF)
Spanish Braised Baby Octopus Kalamata olives, shallots, oven-dried tomatoes, baby red potatoes. (GF)
Spanish Pasta Serrano ham carbonara, confi garlic, basil.
Ravioli Squash, leek, basil, oregano, thyme, grana padano, cream. (V)
Bolognese Spicy sausage bolognese, white wine, rustic mirepoix, tagliatelle.
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)
Chorizo, raisins, olives, egg. Chimichurri.
Fennel Sausage Garlic, olive oil, white wine.
Meat & Cheese Board Assorted meats and cheeses.
Dominican Meatballs Pork, ginger, pineapple, water chestnut. (DF)
Basque Beef Short Ribs Sichuan peppercorn, olives, rioja, orange. (GF)
Roasted Pork Belly Pork belly, paprika, sea salt with smoked fava purée. (GF)
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)
Chocolate Mousse With rosemary caramel.
Grilled Pineapple Cornbread With dulce de leche.
To book Sarah, call 604-992-6224 or use the form below.
chef sarah kashani
Check some of the reviews from Take a Chef
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.
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.