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Spo7ez Catering

The SLCC’s in-house Catering Department specializes in local seafood, free range game meat and, of course, bannock, baked fresh daily. We use traditional ingredients that are prepared and presented with a modern flair. All-inclusive menu packaging allows us to work with you in seamless ease from menu planning to on-site event execution. In the spirit of First Nations’ traditions, our intention is to provide a gathering place where the focus is honouring your special event with a fantastic feast.

Connect with us to learn more at sales [at] slcc.ca

Breakfast & Brunch

  • Fresh Fruit Salad
  • Natural Yogurt
  • Granola
  • Mixed Berry Compote
  • Selection of Cereals (gluten free option included)
  • Scrambled Eggs
  • Pan Fried Potatoes
  • Maple Smoked Bacon
  • Pork Sausage
  • Baked blueberry & Fried Bannock
  • Orange Juice
  • Spirit Bear Coffee, Decaffeinated Coffee & Teas
  • Green smoothie
  • Fresh fruit salad
  • House made pancakes with maple syrup
  • Frittata, caramelized onion, tomato, mushrooms
  • Smashed Potatoes
  • Maple Bacon
  • Baked Blueberry Bannock
  • Spirit Bear Coffee, Decaffeinated Coffee & Teas

Lunch

  • Mixed green salad, served with maple berry vinaigrette
  • Seasonal Quinoa Salad
  • Lil’wat Venison Chili with cheese, sour cream & green onions
  • Squamish Salmon Chowder
  • Cheese & onion bannock
  • Assorted squares & freshly baked cookies
  • Spirit Bear Coffee, Decaffeinated Coffee & Teas
  • Seasonal Soup of the Day
  • Selection of Chef Prepared Sandwiches
  • Assorted Squares and Freshly Baked Cookies
  • Spirit Bear Coffee, Decaffeinated Coffee & Teas
Add ons, priced per person:
  • Cheese & onion baked bannock
  • Mixed greens, served with maple berry vinaigrette
  • Ancient grains salad, served with mixed mushrooms & cranberries
  • Cedar plank salmon, baked with fresh dill
  • Roast chicken thigh, served with corn & watercress
  • Assorted Squares and Freshly Baked Cookies
  • Spirit Bear Coffee, Decaffeinated Coffee & Teas

Dinner

Starters

  • Warm baked cranberry-rosemary bannock
  • Mixed greens, served with maple berry vinaigrette
  • Seasonal Quinoa salad

Hot Station

  • Mixed market vegetables
  • Garlic scented smashed Pemberton potatoes
  • Cedar Plank West Coast Salmon, baked with fresh dill
  • Wild mushroom & bean stuffed zucchini, cauliflower puree and arugula pesto

Chef Attended Carvery
(chef fee of $150/chef applicable; 1 chef per 75 guests recommended)

  • Canadian AAA bottom round roast beef
  • Canadian AAA Beef Tenderloin ($12 per person surcharge applicable) served with horseradish, Dijon mustard & red wine jus
  • Herb Verde Grilled Chicken Breast ($5 per person surcharge applicable)

Dessert Station

  • Warm Mixed Berry Crumble
  • Cocoa Mocha Mousse (Vegan & Gluten free)
  • Freshly brewed Spirit Bear Fair Trade Coffee, Decaffeinated Coffee & Teas
  • Warm Baked Cranberry-Rosemary Bannock

Select 1 salad:

  • Quinoa & Citrus Salad: cherry tomatoes, cucumber, pickled shallots, greens tossed in a thyme-citrus vinaigrette
  • Heirloom Tomato Salad (seasonal): wild arugula, strawberries, pickled onions, feta, balsamic reduction
  • Local Beet Salad: BC beets, curly endive, whipped goat’s cheese, candied pecans, apple & spruce-tip vinaigrette
  • Roasted Squash & Kale Salad: roasted apples, Dijon vinaigrette, seasoned pumpkin seeds

Select 2 Main Dishes:

  • Cedar Plank West Coast Salmon: fresh dill
  • Grilled Chicken Breast: herb verde sauce
  • Grilled NY Striploin: Red wine jus
  • Grilled Zucchini: stuffed with foraged wild mushrooms & beans; cauliflower puree & arugula pesto
  • Oven Roast Black Cod: maple marinade with garlic cream & spinach
  • Braised Bison short ribs ($5 per person surcharge applicable): Red wine jus

Select 3 Side Dishes:

  • Fresh Market vegetables
  • Warm Ancient grains salad: mixed mushrooms and cranberries
  • Smashed Pemberton potatoes: garlic scented
  • Wild Mushroom Parmesan Risotto
  • Seasonal Three Sisters Medley: squash, beans, corn

Select 1 Dessert:

  • Warm mixed berry crumble
  • Cocoa mocha mouse (vegan & gluten free)
  • Assorted squares

Beverages:

  • Spirit Bear Coffee
  • Decaffeinated Coffee
  • Teas
  • Cranberry-Rosemary Baked Bannock, whipped smoked salt butter

Select 1 starter:

  • Quinoa & Citrus Salad: cherry tomatoes, cucumber, pickled shallots, greens tossed in a thyme-citrus vinaigrette
  • Marinated Beet and Carrot Salad: arugula, orange & tarragon yogurt dressing, toasted hazelnuts
  • Roasted Squash Soup: caramelized apples, crème-fraiche, chives
  • Heirloom Tomato Salad (seasonal): wild arugula, strawberries, pickled onions, feta, balsamic reduction

Select 2 Main Dishes:

  • Grilled Chicken Breast: salsa verde, smashed potatoes, seasonal vegetables
  • West Coast Cedar Roasted Salmon: dill-butter sauce, ancient grains pilaf, carrots
  • Braised Beef Short Ribs: pomme puree, seasonal vegetables, Red wine jus
  • Grilled Zucchini: stuffed with foraged wild mushrooms & beans; cauliflower puree & arugula pesto

Select 1 Dessert:

  • Canadian Maple Crème Brule (gluten free)
  • Blueberry Cheesecake
  • Cocoa Mocha Mousse (vegan & gluten free)
  • Apple Cinnamon Cake, served with warm raisin-pecan sauce

Served with Spirit Bear fair trade Coffee, Decaffeinated Coffee & teas

  • Cranberry-Rosemary Baked Bannock, whipped smoked salt butter

Select 1 starter:

  • Creamy Wild Mushroom and Parsnip Soup: truffle cream, herbs
  • Heirloom Tomato Salad (seasonal): wild arugula, strawberries, pickled onions, feta, balsamic reduction
  • Local Beet Salad: BC beets, curly endive, whipped goat’s cheese, candied pecans, apple & spruce-tip vinaigrette

Select 2 Main Dishes for your guests to choose from for course 2:

  • Black Cod: braised fennel, cauliflower puree, seasonal squash
  • Grilled AAA Beef Tenderloin: roasted Pemberton potato, charred onions, arugula, pickles, shaved parmesan
  • Pan Fried Halibut: lemon dill beurre blanc, accompanied by ancient grains & broccolini
  • Grilled Zucchini: stuffed with foraged wild mushrooms & beans; cauliflower puree & arugula pesto

Select 1 Dessert:

  • Canadian Maple Crème Brulee (gluten free)
  • Okanagan Cellar Poached Pear: lemon hazelnuts crumble
  • Seasonal Pumpkin Pie: maple ice cream
  • S’mores Tarts: Graham cracker crust, dark chocolate mousse, toasted marshmallows

Served with Spirit Bear fair trade Coffee, Decaffeinated Coffee & Teas

Appetizers & Snacks

Grazing Platters have a minimum order of 15 guests
Cold Passed Hors d’oeuvres – priced per dozen, minimum order of 3 dozen per item
Hot Passed Hors d’oeuvres – priced per dozen, minimum order of 3 dozen per item

Chef Attended Carvery Stations
Available as enhancements to your buffet menus
Carver fee of $150/chef is applicable – 1 chef per 75 guests recommended

Served as buffet, minimum 1 dozen order
Minimum order 3 dozen, items priced per 1 dozen

Desserts & Beverages

Priced Per Person, Served as a buffet, Minimum order 20 guests

Wine by the Bottle (750ml)

Sparkling
White
Red
Beer & Spirits
Non-Alcoholic Selection
Mini savory cakes served on rustic wooden platter with fresh greens – SLCC catering
Grilled salmon fillets served on a decorated banquet table with flowers and glassware
Event table setting with salmon, salad and potatoes
Grilled zucchini and steak slices served on elegant plates
Buffet table with salmon, salad, potatoes and flowers
Charcuterie platter with cured meats, pâté, and fresh garnishes at SLCC event catering
Cheese and fruit platter with pastries and berries served at SLCC catering event
Grilled chicken buffet in chafing dish at SLCC catering event
Cheese and charcuterie board with crackers and vegetables at SLCC
Individual plates of baked fish and vegetables on a formal dining table
Table with glasses of rosé and white champagne at SLCC event
Salmon filets on buffet table at SLCC catering setup
Plated chicken and roasted vegetables on wood serving board
White chocolate dessert bars with fresh raspberries and blackberries
Salmon skewers on cedar with greenery presentation at SLCC
Chefs behind carving station with roast beef at SLCC
Buffet tray of assorted steamed vegetables at SLCC catering
Guests being served at a live chef buffet station at SLCC
Colourful beet salad with lotus chip on a white plate
Beef tenderloin entrée with vegetables and sauce on a plate
Tray of steamed colorful vegetables including asparagus, zucchini, and bell peppers
Tray of herb-marinated baked chicken breasts
Chef plating salmon filet and salad onto a white dish
Assorted desserts, cheese, and charcuterie on a wooden table
Cupcakes with frosting displayed on wooden tiers

Preferred Catering Partners

We are proud to offer a wide variety of catering options to choose from. Our preferred catering partners create memorable events based on unique culinary experiences. Our catering partners will work directly with event and wedding planners to arrange all food and beverage, event details and seating arrangements.

Fairmont Chateau Whistler

The Fairmont Chateau Whistler defines mountain luxury offering unsurpassed guest service, exceptional dining, and Fairmont Gold – Fairmont’s exclusive lifestyle hotel experience. Creating delectable feasts for groups of 10 to 1,000. The Fairmont Chateau Whistler’s renowned culinary team, led by Executive Chef, Isabel Chung, present fresh and inspired menus. Served with the backdrop of Whistler’s most unique settings, classic Fairmont cuisine sets the perfect tone for an unforgettable event.

Contact

Christine Boyle
Director of Catering & Conference Services

Four Seasons Resorts Whistler

Four Seasons Resorts Whistler has partnered with the Squamish Líl’wat Cultural Centre to provide catering services since their opening. Our Executive Chef has created menus that use First Nations traditional ingredients and methods of preparation to reflect the philosophy of the Centre to preserve and share the First Nations culture. This combined with the exceptional service of Four Seasons will give your guests a truly unique experience.

Contact

Georgia Seretis
Director of Catering & Conference Services

Whistler Cooks Catering Company

Selecting plenty of ingredients from the region’s fertile valleys, Whistler Cooks culinary team uses a fresh approach with the very best local harvest each season. With expertise in corporate, event, venue and social catering, our success has grown from the strong connections we have with clients and the personal touches we’ve added to our service.

Contact

Vanessa Atkinson
Sales Team, Whistler Cooks Catering

The Westin Resort & Spa

At The Westin Resort & Spa, Whistler our aim is to provide nutritious options that contribute to your overall well-being without compromising flavour, taste or satisfaction. Our Executive Chef, Elliot Brass is dedicated to sourcing responsibly and locally to deliver inspired culinary experiences. The Squamish Lil’wat Cultural Centre is a spectacular venue, perfectly paired with Westin’s exceptional catering services will ensure your event is memorable.

Contact

Heather Murray
Senior Meeting & Event Manager

The Collective Kitchen

Contact

John Ferris
Owner, Head Chef

Guests enjoying a family-style platter with roasted salmon and vegetables at a catered event at the SLCC in Whistler
A vibrant family-style platter with smoked salmon and vegetables, shared at the table during an SLCC-catered event.
Plated brownies and lemon bars served on black trays as part of the SLCC catering dessert service in Whistler
A sweet finish: house-made brownies and lemon bars served by the SLCC catering team.
Gourmet plated salad with greens, tomatoes, beets, and berry vinaigrette served at the SLCC in Whistler
A fresh and colourful starter featuring local ingredients, plated with care by the SLCC catering team.
Platter of roasted vegetables and smoked salmon served by SLCC’s catering team in Whistler
A fresh and flavourful selection of smoked salmon, potatoes, and roasted vegetables—crafted by the SLCC culinary team.
Cup of hot chocolate topped with whipped cream, chocolate chips, and cherry served at the SLCC in Whistler
Delicious hot chocolate served with toppings by the SLCC catering team—perfect for cozy gatherings.