An intimate event with their closest family and friends – Ada and Sharma wanted to celebrate in style. Great food and beverage was the focus of the evening. Chef stations were setup for interactive food plated on small dishes then passed to guests. An extensive dessert buffet was requested, as well as late night snacks! What a fun evening!
Feedback
“There’s nothing more annoying at your wedding than having everyone come to you and rave about how fantastic the food has been. Unfortunately this was a fate my husband and I had to endure. Rave after rave about the delicious canapes and perfectly presented desserts. Mouths open and drooling at the chef stations and cold fish platters.
The saving grace however, was that Savoury Chef Foods did make wedding planning much easier for us. Their office staff was exceedingly patient with our numerous requests and changes. Their friendly event staff were also on-time, arranged all of the rentals according to plan and served our guests in the most professional manner. So all in all, thank you Savoury Chef Foods!””– Ada & Sharma
Credits
- Venue: Private Residence
- Photographer: Brett Beadle Photography
Interactive Wedding Menu
chef stations
pasta with wild mushrooms
gemelli pasta with wild mushrooms (morels, chanterelles, seasonal best) and a creamy thyme and white wine sauce
classic slider station
— ‘Pemberton Meadow’ mini beef burgers on our housemade milk buns, with aged cheddar, onion and tomato relish; vegetarian portobello mushrooms burger patties as well.
— cut and grilled portobello mushrooms, with baked brie, and fresh basil aioli
canapes
seared BC Qualicum Bay scallops stuffed with honey’d bacon, cherry tomato, pea sprouts and a ginger miso cream
tandoori chicken skewers
Moist and juicy tandoori Farmcrest chicken skewers with cilantro raita dipping sauce (mildly spiced)
pear and manchengo ‘salad’
grilled pear, shaved manchego cheese, toasted almonds, basil and frisee lettuce in a crisp phyllo cup
ratatouille
Provencal style ratatouille (sauteed peppers, zucchini, eggplant, garlic and tomato) on a crispy polenta round
the ‘hot dog’
mini pate de choux ‘bun’, Moccia’s lamb merguez sausage, sofrito ‘ketchup’
figs and ash ripened goats cheese
figs marinated in sherry with ash ripened goats cheese and basil on a crisp crostini
BC Dungeness crab, mango, cucumber, red pepper, cilantro, avocado mayo, and snap peas with Thai Nam Jim dressing on a cucumber cup with crispy wonton
edamame and shitake ‘salad’
pickled shitake mushrooms, carrots and edamame with miso eggplant in a cucumber cup
duck satay
skewers of grilled ‘Yarrow Meadows Farms’ duck marinated with galangal and kaffir lime leaf, served with a sweet chili dipping sauce
seared ‘Qualicum Beach’ scallop with vanilla scented aioli and pear
eggplant bartha
spiced eggplant on a cucumber round with cucumber raita, cilantro and crisp roti garnish
caramalized onion and gruyere tarts
mini quiche filled with rich, caramelized onions and gruyere cheese
platter stations
summer fruit platter
grapes, blackberries, gooseberries, raspberries, cantaloupe, honeydew melon, blueberries, figs, and pineapple
antipasto platter
genoa salami, grilled zucchini, marinated mushrooms, marinated artichoke hearts, olives, chevre with pesto and roasted peppers, and crusty artisan bread
vegetarian antipasto platter
grilled zuchinni, grilled eggplant marinated mushrooms, artichoke hearts, chevre cheese, with olives and roasted peppers, crusty artisan bread, and an olive oil balsamic dip
mixed smoked fish platter
cold smoked halibut and albacore tuna, smoked black cod, and spring salmon, capers, red onion and lemon, crostini and fresh bread
desserts sweets
chocolate espresso tart
crisp chocolate tart filled with rich espresso and dark chocolate ganache, candied orange peel, rspberry, and espresso bean
peach mousse
peach rice mousse with sake marinated stone fruits, served in a votive glass
mini coconut cupcakes
coconut cupcakes with vanilla scented icing and coated with shaved coconut
passion fruit and chocolate mousse
chinese snow fungus and passion passion fruit on creamy chocolate mousse
pear frangipan tarts
almond and pear tart in a crisp sweet pastry
lime leaf panna cotta with curry
lime leaf scented milk pudding with a curry and orange jelly and a crunch streusel topping
late night snacks
crisp pitas and dip
house made lavash chips with chickpea hummus, mushroom and walnut pate, creamy roasted red pepper dip
charcuterie platter
‘Fraser Valley’ duck rillettes, ‘Maple Hill Farms’ chicken liver parfait, ‘Sloping Hill Farms’ terrine de campagne, housemade confitures, pickled pearl onions, cornichons, and artisan bread
cheese platter
assorted fine local and national cheeses with the season’s fruit, nuts, dried fruit, and confitures
