Feedback
“Dear staff at Savoury Chef Foods,
Thank you so much for all that you’ve done for my wedding day. It wouldn’t have been the same without you. The food was excellent and the service top-notch. I really enjoyed the hassle free and professional pre-wedding preparations with you. Thank you once again, I sure look forward to staying in touch with you.”
Sincerely,
– Ras and Mike.
Credits
- Venue: Eagle Harbour Yacht Club
- Photographer: FM Photo Studios
- Videographer: SimpleMotion
The Menu
caprese
cherry tomatoes and baby bocconcini on a crostini with balsamic reduction and basil
smoked salmon tartare
savoury BC wild smoked salmon with dill, red onion and lemon, with a lemon cream on a crostini
peking style duck
‘Polderside Farms’ duck breast, on a ginger rice pancake with a spring onion and enoki salad, chili honey hoisin
classic caesar salad
crisp baby romaine hearts dressed with a classic house made caesar dressing with anchovy, garlic, and lemon
grilled zuchinni
grilled zucchini with pesto and shaved ‘Grana Padano’ cheese
gnocchi
house made potato gnocchi with braised pemberton meadows beef short ribs, wild mushrooms and tomato
wild rice pilaf
wild and fragrant jasmine rices cooked in a flavourful vegetable broth with toasted almonds and dried cranberries
mixed baby market vegetables
zucchini, carrots, pattypan squash and haricots vert (baby green beans)
pan roasted chicken breast
Maple Hill Farm chicken, served in a shitake, thyme and madeira jus
grilled salmon
bc wild salmon grilled with a sweet soy sauce, served with spring onion and marinated honshimeji mushrooms
Each table had their own “wedding cake”.
tuxedo cake
chocolate cake layered with chocolate and white chocolate mousse, covered in dark chocolate ganache.
