Chantel and Ian knew what they wanted; a party along the water of the UBC Boathouse, great canapes, a west-coast inspired spread for dinner, and some fun midnight snacks for all their guests to keep the party going.
With one of the most unique schedules of the day – entering the room and everyone started dancing – it was a non-stop dance party, and a great time was had by all. It was genuinely a pleasure working with the two of you, thank you.
Wedding Catering by Savoury Chef
Feedback
“You guys did an awesome job, really it was probably the best food I have seen at a wedding. I’ll be passing on your website/info onto clients and would love to work together in the future.”
– Brett Beadle, Vancouver Photographer
“We would like to take this time to express our thanks for everything that you and your team did to ensure that everyone had a great day on August 22. Selecting a catering company for our big day was easily one of the most important decisions we needed to make and we are extremely glad that we selected Savoury Chef Foods.
From the extra attention and endless questions that you fielded, to the flexibility with the menu, all the while meeting our budget requirements, we couldn’t have asked for anything more. Since the wedding we have had nothing but positive feedback on the overall experience of our guests, but they were especially complementary on the first class food that was served.
Thanks again.”
-Ian & Chantel
Credits
- Venue: UBC Boathouse
- Designer: Gina Chae
- Photographer: Brett Beadle
The Menu
Just a few of the items from the extensive menu.
lamb chops
individual lamb chops crusted with rosemary and garlic
crab spring rolls
crisp mini spring rolls with BC Dungeness crab, jicama, carrot and shitake mushroom
mini stuffed potatoes
baby yukon gold potatoes stuffed with crushed potato, bacon and shallots, garnished with creme fraiche and chive
herbed ‘bc wild’ salmon
wild bc salmon baked with dill, chervil and lemon with a dill yogurt sauce
grilled chicken
tender and juicy ‘Maple Hill Farms’ Chicken served with a strawberries, grape tomatoes, shallot and basil salsa
potato and haricots vert salad
an assortment of tasty and creamy BC new potatoes (eg. Desiree, White Rose, Yukon Gold) steamed to perfection and sweet and tender local baby green beans, then tossed with a dressing of olive oil, sherry vinegar, grainy dijon, shallots, chervil, and chives
summer’s best salad
organic mixed greens, fresh raspberries, shaved red onion, toasted almonds, raspberry and champagne vinaigrette
sliders
juicy mini beef burgers on our house made burger bun, 3 year old white cheddar, onion and tomato relish
rustic pizza’s
mini pizzas with a rich tomato sauce, wild mushrooms (chantrelle, and porcini) and fontina cheese, micro arugala salad
