News
Tk’emlúps Apricot Ginger Jam: a limited special...
Welcome to the origin story of our Tk’emlúps Apricot Ginger Jam—a limited-engagement specialty menu item that’s as much about memory and place as it is about flavor.
Tk’emlúps Apricot Ginger Jam: a limited special...
Welcome to the origin story of our Tk’emlúps Apricot Ginger Jam—a limited-engagement specialty menu item that’s as much about memory and place as it is about flavor.
Where Fine Spirits Meet Indigenous Flavours: Ta...
Tawnshi Charcuterie brought Indigenous flavours to the 50 Best Bars gala in Vancouver with a canapé activation station, blending culture, storytelling, and tradition in every bite.
Where Fine Spirits Meet Indigenous Flavours: Ta...
Tawnshi Charcuterie brought Indigenous flavours to the 50 Best Bars gala in Vancouver with a canapé activation station, blending culture, storytelling, and tradition in every bite.
Vegan Catering in Vancouver
Vancouver's vegan options can be as diverse as the city itself. We are passionate about good food, so Tawnshi's vegan charcuterie boards are a bold contribution to the vegan culinary...
Vegan Catering in Vancouver
Vancouver's vegan options can be as diverse as the city itself. We are passionate about good food, so Tawnshi's vegan charcuterie boards are a bold contribution to the vegan culinary...
Indigenous catering for fundraisers
How do you energize the generosity of donors to make meaningful contributions? Incorporate the food experience as a meaningful and engaging part of your overall strategy. Food has a...
Indigenous catering for fundraisers
How do you energize the generosity of donors to make meaningful contributions? Incorporate the food experience as a meaningful and engaging part of your overall strategy. Food has a...
Tradish, a taste of Indigenous tradition
If you’ve tried our Indigenous charcuterie boards recently then you have likely enjoyed the traditional plant medicine jams of Chef Sarah Meconse Mierau. Her blueberry lavender and chamomile pear jams...
Tradish, a taste of Indigenous tradition
If you’ve tried our Indigenous charcuterie boards recently then you have likely enjoyed the traditional plant medicine jams of Chef Sarah Meconse Mierau. Her blueberry lavender and chamomile pear jams...
Indigenous Catering flavours Museum Of Vancouve...
Tawnshi Charcuterie made a splash at the True Tribal opening gala at Museum Of Vancouver. We added our Feasting Table activation to provide decor and a guided experience for curious...
Indigenous Catering flavours Museum Of Vancouve...
Tawnshi Charcuterie made a splash at the True Tribal opening gala at Museum Of Vancouver. We added our Feasting Table activation to provide decor and a guided experience for curious...