One of the best views in Vancouver is located at the Green Roof Tent – At The Telus World Of Science. Sheila and Aaron celebrated in style with friends and family, all pulled together by the wonderful team at Filosophi Events. Guests were treated to a multi-course dinner focusing on the best BC has to offer. The night started off spectacular with Aaron hand selecting all of the wine pairings for each of our courses. What could be better than a night ending with fireworks off of a barge in false creek? We were especially thankful to be apart of their special day.
Feedback
“Taryn and the team at Savoury Chef made our wonderful celebration truly unforgettable. Their friendliness and great service, attention to detail, absolutely amazing food, and stunning presentation impressed everyone, and our guests are still talking about the menu over a year later! They provided a local, fresh, seasonal menu that truly was special and tailored to us. Most of our friends can’t remember the food served at their weddings; we remember every bite from ours! Thank you for being such a big part of why our day was so perfect.”
– Sheila & Aaron
Credits
- Photographer: Glow Photography
- Music: Brian Highley
- Venue: Green Roof at Telus World Of Science
- Event Planner: Corinne @ Filosophi Events
- Fireworks: Surprise!
Multi-Course Plated Meal
canapes
beef carpaccio
rare ‘Pemberton Meadows’ beef tenderloin on a parmesan crisp with chervil and balsamic pearls
fig and goat cheese tarts
red wine stewed figs, caramelized onion and local goat cheese on crisp puff pastry
japanese tuna tartare
BC Albacore Tuna in a cucumber cup flavoured with ponzu, ginger and soy
roasted beets & goat cheese
local goat cheese with lemon zest, golden and red beet terrine topped with pumpkin seed brittle on toasted brioche
smoked duck ‘salad’
smoked ‘Yarrow Meadow Farms’ duck with celery root remoulade on a housemade rye crisp
appetizer course – family style
charcuterie plate
‘Fraser Valley’ duck rillettes, ‘Maple Hill Farms’ chicken liver parfait, ‘Fraser Valley’ terrine de campagne, housemade confitures, pickled cipollini onions, cornichons, Terra Breads baguette and dried fruit crisps
local antipasto
genoa salami, grilled zucchini, marinated mushrooms, marinated artichoke hearts, olives, chevre with pesto and roasted peppers, marinated green beans, and ‘Terra Breads’ baguette
second course
summer chilly pea soup
creamy pea soup with prosciutto chips, herbs and creme fraiche
third course
corned beef ‘salad’
corned ‘Pemberton Meadows’ beef tongue, potato vinaigrette, cabbage, pickled golden beet
fourth course
ling cod with rainbow zucchini
seared ling cod with a zucchini, pine nut, basil salad, lemon, olive oil and cherry tomatoes
fifth course
crispy confit pork
shredded confit ‘Fraser Valley’ pork formed into a “brick” and crisped, onion puree, seasonal wild mushroom, shaved carrot and celery salad
dessert buffet
five-spice profiteroles
Chinese five-spice crusted profiteroles with vanilla pastry cream & seasonal berries
passion-fruit chocolate mousse
Chinese snow fungus & passion fruit gelee on a creamy chocolate mousse, served in a votive glas
lemon tarts
tangy, lemon curd in a crisp pastry shell with bruleed meringue
earl-grey macaron
earl gray macaron with dark chocolate ganache
seasonal fruit
a selection of seasonal fruit
