We were thrilled when Sarah and David approached us to cater their Daughters wedding celebration. Being the owners of one of BC’s top tomato producers, it was apparent that freshness of produce and a menu to reflect the season was a top priority.
What a great evening of friends and family tented under the Gipaanda Farm. Served family style, we very much enjoyed being part of this special day.
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“I don’t know if Taryn said, but we had a wonderful day – everything was perfect, even the light show. Everyone thought the food was super. It was all excellent and both David and I were very happy with Savoury Chef Foods……. The salmon was perfectly cooked –only just cooked so it was sooo moist….”
– Sarah Ryall, (Mother of the Bride)
Credits
- Location: Gipaanda Farm
The Menu
Served Family Style
canapes
creamed mushrooms
assorted wild mushrooms , thyme and cream on garlic crostini
arancini
crisp risotto balls stuffed with provolone and sun dried tomatoes, rich tomato sauce and basil oil
prawn cakes
mini prawn cakes flavoured with cilantro, lime, and chili, topped with a cilantro cream
amuse course
summers gazpacho soup
the epitome of summer! a cool tomato soup flavoured with olive oil, garlic and onions. bowls will be set on the table with a dice of cucumber, red onion, yellow peppers, garlic croutons and cilantro. servers will then make rounds with jugs of gazpacho, filling each guest’s bowl.
appetizer course
roasted beet and goat cheese
roasted golden and yellow beets, orange segments, mache lettuce, Happy Valley Farms goat cheese, and toasted hazelnuts
summer corn salad
grilled sweet summer corn with lardons (bacon), heirloom grape and cherry tomatoes, shallots, and baby greens
caprese salad
various summer heirloom tomatoes, fresh buffalo mozzarella, sweet basil and a balsamic vinaigrette, maldon salt and cracked pepper
main course
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
roast leg of lamb
roasted leg of Fraser Valley lamb marinated in lemon, garlic and herbs, natural jus
salmon with crackling
wild BC salmon, grilled with a maple glaze, grilled fennel, with salmon skin crackling
sweet plate
raspberry and blueberry pavlova
crisp but meltingly soft pavlovas with macerated raspberry cream, and fresh Emma Lea blueberries
