Gourmet Event Catering
The Bijou Table offers exceptional private chef and catering services that bring a refined, restaurant-quality dining experience directly to your home, office, or special event. Led by Chef Albert Bijou, we specialize in creating customized menus for intimate dinners, family gatherings, birthdays, anniversaries, holidays, corporate events, wine and cheese tastings, chef’s tasting menus, and hands-on culinary experiences like pizza-making classes.
Every event is tailored to the client’s taste, style, and occasion — from elegant plated dinners to abundant family-style meals and beautifully presented catering spreads. Our services encompass menu planning, ingredient sourcing, preparation, cooking, plating, service coordination, and cleanup support. To learn more about our offerings, visit our website or contact us directly.
At The Bijou Table, we focus on thoughtful food, warm hospitality, polished presentation, and creating memorable dining experiences around the table. Don’t forget to check back for our upcoming website launch for more insights into our catering and culinary experiences.
Strawberry Rhubarb Shortcake (non dairy) Recipe
Strawberry Rhubarb Filling
Ingredients
- 3 cups strawberries, hulled and sliced
- 2 cups rhubarb, sliced into ½-inch pieces
- ¾ cup sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- Pinch of salt
- 1 tbsp cornstarch mixed with 2 tbsp cold water
Method
- In a saucepan, combine rhubarb, sugar, lemon juice, lemon zest, vanilla, and salt.
- Cook over medium heat for about 6–8 minutes, until the rhubarb begins to soften.
- Add the strawberries and cook another 3–4 minutes.
- Stir in the cornstarch slurry and cook until slightly thickened.
- Remove from heat and cool completely.
The filling should be jammy but still have pieces of fruit.
Shortcake Biscuits
Ingredients
- 3 cups all-purpose flour
- ⅓ cup sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- ½ cup cold margarine or vegan butter, cubed
- 1 cup non-dairy milk, oat milk or almond milk
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Extra sugar for topping
Method
- Preheat oven to 400°F.
- Mix the non-dairy milk with lemon juice and let sit for 5 minutes.
- In a bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Cut in the cold margarine until the mixture looks like coarse crumbs.
- Add the non-dairy milk mixture and vanilla.
- Mix gently just until the dough comes together. Do not overmix.
- Turn dough onto a floured surface and pat to about 1-inch thick.
- Cut into rounds or squares.
- Place on a parchment-lined sheet pan.
- Brush tops lightly with non-dairy milk and sprinkle with sugar.
- Bake for 15–18 minutes, until golden.
Non-Dairy Whipped Cream
Ingredients
- 2 cups non-dairy whipping cream
or chilled coconut cream - 2–3 tbsp powdered sugar
- 1 tsp vanilla extract
Method
- Whip the cream until soft peaks form.
- Add powdered sugar and vanilla.
- Continue whipping until fluffy and stable.
Assembly
- Split each shortcake biscuit in half.
- Spoon strawberry rhubarb filling over the bottom half.
- Add a generous dollop of non-dairy whipped cream.
- Place the top half of the biscuit on top.
- Finish with more fruit, whipped cream, and a little lemon zest.
Plating Tip
Serve slightly warm shortcakes with chilled strawberry rhubarb compote and whipped cream. Garnish with fresh sliced strawberries, mint, and a light dusting of powdered sugar for a clean spring dessert presentation.
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Let's chat about food!
Every memorable dining experience begins with a conversation — and at The Bijou Table, that conversation starts with you. Whether you’re looking for exquisite catering options or a private chef to elevate your event, feel free to contact us. We're excited to announce our website launch, where you can explore all that The Bijou Table has to offer.
