Savoury Chef along with Just Right Events pulled together a very intimate, DMC event hosted at the UBC Boathouse in Richmond during the summer of 2016. The menu and wines all featured the very best of the season – a local, innovative menu highlighting everything from Pemberton, Vancouver, Richmond to Naramata Bench in Penticton.
Wine pairings and wine education was provided by Savoury Chef, which complimented the venue perfectly. Each course was masterfully prepared by our talented kitchen, and timed with the sunset!
Testimonial
“The food and service was spectacular. One of the best meals I have ever had.”
– Happy Client Feedback
“”I work for an event planning company based in Orlando that travels anywhere my clients go around North America. Sometimes it can be difficult to work long distance, especially in another country. Adele and Kyle at Savoury Chefs made planning a huge VIP gala a breeze. Anytime we hit a speed bump, they immediately helped me remedy the situation. Whenever I needed to do a call or sent out an email, I received a correspondence right away. They helped not just provide absolutely amazing catering, but delivered an entire vision with decor and top notch staff. I have never worked with a more accommodating caterer before! The next time I have another program in the Vancouver area, I will without a doubt be calling Savoury Chef again.”
– Kelly R. Event Manager
Credits
- Venue: UBC Boathouse
- Decor: Savoury Chef / BOLD Event Decor
- Planner: Just Right Events DMC / Savoury Chef
- Photographer: Vision Event Photography
Multi-Course BC Focused Wine Dinner
canapes
**Paired With:
Tantalus Old Vine Riesling 2013 &
Foxtrot Pinot Noir 2013
beef carpaccio
rare ‘Blue Goose Organic’ beef tenderloin on a parmesan crisp with chervil & balsamic pearls
beef carpaccio
rare ‘Blue Goose Organic’ beef tenderloin on a parmesan crisp with chervil & balsamic pearls
crab salad
dungeness crab salad with toasted rice & cured egg yolk on compressed cucumber
pork belly with daikon
confit ‘fraser valley’ pork belly, radish slaw, red braise glaze
zucchini cakes
crisp zucchini fritter cakes with harissa mayonnaise and oven dried tomato
wild mushrooms on toast
creamy wild mushrooms with a parmesan tuile and kale chip on a crostini
on the tables
mixed olives
with artisan bread and butter
amuse
jellied beet ‘soup’
beet jelly half sphere, golden beet puree, candy cane beet. (vegan)
**Paired With: Roche – Rose 2012 (Naramata Bench)
first course
farmers market ‘vegetables’
an assortment of roasted, simmered, pickled and shaved vegetables: carrots, green beans, squash, radish etc. with a champagne vinaigrette and black garlic puree
**Paired With: Haywire – Pinot Gris 2012 (Summerland)
second course
pea panna cotta
pea panna cotta with textures of peas, yogurt, crunchy garlic, and radish
**Paired With: Stoneboat – Pinotage 2012 (Black Sage Bench)
main course – a choice of
cauliflower and lentil – vegetarian
roasted cauliflower, lentil croquette, beet puree, shaved fennel
**Paired With: Pentage – Grenache, Syrah, Mourvedre 2010 (Skaha Lake)
black bean sablefish
black bean marinated sablefish, daikon, savoy cabbage, shiitake mushroom puree, crispy shiitake mushroom
**Paired With: Sperling – Pinot Noir 2012 (East Kelowna)
beef striploin with carrots and potatoes
roasted ‘Sterling Silver’ beef striploin, ginger carrot puree, potato terrine, carrot chip, horseradish infused jus
**Paired With: Burrowing Owl – Syrah 2012 (Black Sage Bench)
dessert course
**Paired with Elephant Island – Apricot 2014
**Paired With Lallier R.012 brut
apple caramel tarts
apple and caramel tart, with frangipane, in a crisp sweet pastry
chocolate tart
crisp chocolate tart filled with chocolate ganache & garnished with raspberry & candied orange zest
coconut & lime banana cake dessert
vietnamese style banana cake with coconut & lime, absolutely delicious
earl grey macaron
earl grey macaron with dark chocolate ganache
mini eclairs
strawberry, pistachio, & vanilla cream | chocolate on chocolate | hazelnut and chantilly cream
passion fruit & chocolate mousse
Chinese snow fungus & passion fruit gelee on a creamy chocolate mousse, served in a votive glass
