Feedback
” Dear SavouryChef,
I attended a cocktail party and sampled some canapés prepared by Savoury Chef at a Northwest Territories Tourism Event with my colleagues from Outside the Cube sometime last year. After tasting the delicious appetizers the staff were serving, we couldn’t leave the building without the contact info for the catering company hosting the event. As we were contracted to do events & marketing for Canada’s Northern House (Vancouver 2010 Olympic Pavilion), we began to use them for all of our events throughout the games.
Given their patience, reliable nature, flexibility and ability to adapt to client needs, we have hired them whenever possible for everything from Bannock and Tea for hundreds of people at events open to the public, to private, high-class, elegant parties and fashion shows. Between the managers ease at dealing with clients/business requirements, and Chef Taryn’s ability to create innovative menus geared towards any type of event, the team is a pleasure to work with, and will be sure to come up with something enchanting to meet your event needs.
Their staff are well informed about the products they are serving and always accommodating. The food is always aesthetically impressive, and even better – the taste is guaranteed to whet your palette and create rave reviews amongst your guests.
Generally speaking – you cannot go wrong with this company and we are passing their name onto everyone we know!
Yours Truly,”
– Erin & the Outside the Cube Team
Credits
- Venue: Canada’s Northern House – Vancouver 2010 Olympic Pavilion
- Coordinator: Outside The Cube
- Floral: The Flower Factory
Sample Menu – Private Event
canapes
oyster and caesar shots
caesar shot (with belvadere vodka) with a freshly shucked local kusshi oyster and baby celery
arctic char gravlax
house cured arctic char with dill, red onion and lemon, with a lemon cream on a crostini
cariboo and caramelized onion
rare seared cariboo ribeye on crostini with aioli and shallot jam
braised buffalo
shredded braised buffalo in a profiterole with chervil mustard cream
venison tenderloin skewers
venison tenderloin cubes, with braised pearl onions, tomato confit and Maldon sea salt
mini plated entrees ( 2 )
bison burgers
bison burgers with aged cheddar, onion and tomato jam, with lotus root chips
duck terrine
presse of Muscovy duck confit with housemade brioche toast, plum cumberland sauce and micro green salad.
platters
smoked meat platter
an assortment of smoked Northern meats (buffalo, musk ox, cariboo), served with olives and artisan bread
cheese platter
assorted fine local and international cheeses with the season’s fruit, nuts, dried fruit and assorted crackers and breads
sweet items
chocolate pot de creme
dark and rich chocolate pot de creme with espresso whipped cream and brandy tuile. Served in small votive
glasses with demi tasse spoons
mini new york cheese cake
mini cheesecakes with a chocolate base and cranberry compote
coffee creme brulee
rich and creamy coffee creme brulee with whipped cream, in small spoon
