Feedback
“When I was asked to plan a high profile event to celebrate the merger of several leading design firms, I knew that I needed a partner that would provide the expertise of an established caterer but with the ambitious creativity of a young talented team. Savoury Chef was recommended to me by their peers and helped make the process of planning and executing a stylish 300 person event a seamless affair. The menu was beautifully crafted with seasonal, locally sourced and sustainable food options and supported by an exceptional team of professionals.
Throughout, Savoury Chef was collaborative and responsive to our needs, and helped make our event a huge success. The feedback has been amazing – a big thank you to Kyle, Taryn and their dedicated staff.”
-Danielle Lindsay-Chung Principal, LEED AP
Credits
- Venue: CBC Building – Studio 700
- Coordinator: Path Projects
- Floral: The Flower Factory
Sample Menu – Private Event
canapes
figs and goat cheese
figs marinated in sherry with ash ripened goat cheese and basil on crostini
nicoise ‘salad’
seared BC Albacore tuna, egg yolk, green bean, olive aioli, cherry tomato and micro greens on a potato pave round
dungeness crab cakes
mini BC dungeness crab cakes flavoured with chive, lemon with a lemon chervil cream
seared scallop
seared qualicum scallop with vanilla scented aioli and pear
potato “skins”
crispy baby yellow potato cups with creme fraiche, chive, and caviar
smoked duck salad
smoked duck with celery root remoulade on a house made rye crisp
salmon gravlax
house cured salmon gravlax on blini with chive creme fraiche
mushroom and goat cheese quiche
mini quiche filled with rich thyme infused mushrooms and Okanagan goat cheese
baby artichoke and peppadew salad
baby artichoke hearts and sweet peppadew peppers with babaganoush on a lavash chip
stations
freshly shucked oysters
assorted local oysters (kushi) with assorted condiments: lemon and Tabasco, classic shallot mignonette, and yuzu pearls (placed on white oblong ice platters)
cold seafood
grilled and marinated octopus, garlic, white wine and chilli bc spot prawns, chimichurri mussels
platters
cheese platters
assorted fine local and international cheeses with the season’s fruit, nuts, dried fruit
antipasto platters
genoa salami, grilled zucchini, marinated mushrooms, marinated artichoke hearts, roasted peppers olives, and chevre with pesto
charcuterie platters
Fraser Valley duck rillettes, Maple Hill Farm chicken liver parfait, terrine campagne, housemade confitures, pickled pearl onions, cornichons and artisan bread
smoked salmon platters
hickory smoked, salmon candy, cold smoked lox, jerky with dill cream, capers, lemon and red onion slices
cured meat platters
assorted cured meats from Moccia meats
sweets
chocolate tart
crisp chocolate tart filled with chocolate ganache and garnished with candied kumquat
mini coconut cupcakes
coconut cupcakes with vanilla scented icing and coated with shaved coconut
chocolates – deluxe
- hand-made chocolate sea-salted caramel truffles
- hand-made chocolate quince truffles
- ginger orange white chocolate
- five spice star anise milk chocolate
