A year's worth of planning went into the event, which required a staff of more than 500, including 250 contract chefs, event and kitchen staff in addition to Culinary Capers' regular staff.
The crew came in three waves a day, for a total of 396 shifts.
The "five-star" level of catering included such entrees as braised lamb with saffron risotto pave.
Over the course of 18 days, the catering team prepares 130 individual catered experiences for 5,550 high-profile guests. Here, New York strip loin with warm potato salad, leeks and wild mushroom jus.
The daily dessert buffet included treats such as cheesecake pops dusted with pistachio nuts.
A chef finishes sablefish with preserved lemon. Evening service focused on risotto, sushi and carving action stations.
Chef Jonathan and team.
Chefs plating smoked albacore.
Foodservice operations were spread over three floors in the office tower. The ninth floor balcony served as the hot kitchen under a 20-by-20-foot tent. Empty space on the 16th floor was set up as the cold kitchen with a service area, dishwasher and warehouse. All hospitality events took place on the 17th floor--reached via only one freight elevator.
Chocolate peanut butter sandwich cookies.
A dazzling dessert buffet.
An exterior view of the outdoor kitchen setup.
Each day featured an Olympic-theme "treat of the day," such as the Team Canada ice skate and hockey stick sugar cookies shown here. Other treats: gold, silver and bronze glitter truffle pops and an "adult" hot chocolate station serving shots of liqueur and house-made mashmallow kabobs.
Afternoon and late-night snack menus featured passed trays such as these jumbo prawns with Aztec spices, tequila and lime.
Luscious lemon kisses.
Lunches included a cold take-away lunch station and a dessert buffet.
Miniature molten chocolate caramel cakes with vanilla bean ice cream.
Along with a focus on West Coast foods, the 50 custom menus included dishes such as this Moroccan rack of lamb with almonds.
With frequent changes requested by the client, the event team coordinated work via wireless head- and handsets. Here, chefs at work in the outdoor kitchen. Twenty-hour days were the norm for senior staff.
More from the dessert buffet: passion fruit cheesecakes and chocolate coconut tartlets.
Petite brownie bites with Black Forest cream.
Pretty, small: Petite lemon almond dacquoise.
Reverse strawberry shortcake with strawberry salsa, strawberry cream and citrus sugar.
Roasted lamb with gnocchi in a smoky tomato sauce.
Pan-roasted sablefish with carrot shiso, shiitake mushrooms, edamame beans and scallion-ginger rice cake.
Sablefish with preserved lemon, tarragon, brown butter gnocchi and crispy Oyama schinkenspeck.
Smoked albacore tuna with scallion oil, new potato salad, ciabatta croutons and local organic greens.
A gorgeous array of sushi.
Truffle pops with hazelnut praline dust.
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