Celebration Awards Ceremony
Friday, May 8th
Gala Awards Ceremony
Saturday, May 9th
Westin Bayshore Vancouver

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NOMINEES         OUTSTANDING ACHIEVEMENT AWARDS        WINNERS

EVENT PHOTOGRAPHY        EVENT MEDIA

 


GALA

Saturday May 9th, 2009

Bayshore Grand Ballroom

The Westin Bayshore, Vancouver

 

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mixed baby greens, pepper seared grape tomatoes, snipped sprouts,
sliced cucumber and carrot strings with honey-raspberry vinaigrette

 

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thyme & maple brushed breast of chicken filled with coastal mushrooms
and provolone cheese in a shiraz and candied shallot jus, yukon gold spun potatoes,
and basil buttered vegetables

 

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indulgent raspberry-swirl cheesecake

fresh raspberries swirled into every bite served with pear and mango coulis,
white milk chocolate spear

 

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vegetarian option

roast butternut squash ravioli white wine cream, sundried tomato pesto,
grilled vegetables and parmesan

 

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freshly brewed starbucks regular and decaffeinated coffee and specialty teas

 

wine pairing:

barefoot chardonnay
barefoot merlot

 





 

CELEBRATION

Friday May 8th, 2009

Bayshore Grand Ballroom

The Westin Bayshore, Vancouver

 

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cedar salmon bake

individual fillets of pacific spring salmon baked with a cedar infusion,
boldly displayed on a long natural cedar plank, wilted dandelion greens

european and canadian cheese and cold cuts display

an inherent variety, including monchego, danish blue,
guiness and apple wood smoked cheddars, double cream brie and oka classic,
elevated by dried fruits, fresh grapes, berries, local honey comb,
sliced baguettes, crackers, and rosemary lavosh

whole rosemary-roasted leg of lamb

studded with hand peeled garlic slivers and accompanied by fresh blended mint sauce,
picholine olive tapenade, hot mustard and herbed foccaccia rolls

basta pasta

veal tortellini with a reduction of basil-pesto cream,
penne arrabbiata in a rich spicy tomato sauce,
mini ravioli with ricotta cheese and spinach tossed in olive oil,
roast garlic, sliced olives, diced tomato and fine herbs.
accompanied by shaved parmesan, garlic breadsticks,
focaccia bread, tobasco, flaked chilies,
aged balsamic and extra virgin olive oil

grilled vegetables station

season vegetables marinated in fresh herbs,
balsamic and olive oil, grilled al dente and served warm

 

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decedent chocolate fondue fountain with dark chocolate, trimmed whole strawberries,
ripe cubed melon, mini rice crispy squares, cream filled pastry puffs, fresh orange segments

 

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sparkling wine served during reception

sparkling barefoot white zinfandel