Savoury Chef Foods was the exclusive caterer for the second year in a row for VIP ticket holders of Cirque Du Soleil – Totem Tour 2014. For two months we provided a pre-show canape, chef station reception, full open bar, and desserts during intermission for up to 150 guests. All of this was executed in a pop up kitchen of 20×40 built from scratch. We value our working relationship with Cirque, and look forward to the next opportunity to share our great food with them!
Client Feedback
“Your team is amazing. Thank you for everything!”
– VIP / Beverage Services, Cirque du Soleil
Credits
- Venue: VIP ROUGE EXPERIENCE – Cirque Du Soleil Totem (concord pacific place)
Chef Stationed Menu
action station (chef attended – tiered menu)
ribeye & croquette
‘Sterling Silver’ ribeye, potato croquette, carrot puree, jus
harissa chicken
harissa marinated chicken breast with chickpea puree, yogurt, cumin roasted carrots & cilantro
hot canapes
ricotta & spinach ‘turtle’ shell
ricotta & spinach filled round ‘spinach infused’ gnudi, on white vessel, with crispy prosciutto, and shredded basil
pork belly with daikon
confit ‘fraser valley’ pork belly, radish slaw, red braise glaze
arancini
crisp risotto balls stuffed with provolone, sun dried tomatoes & basil oil
scallop ‘harvest’
seared scallop with kabocha squash puree and bacon brown butter, frisee and chervil, on tidbit tray
mini stuffed potatoes
baby potatoes stuffed with crushed potato, bacon and shallots, garnished with creme fraiche and chive
cold canapes
kazu ‘valentino’ beef
Kazu ‘valentino’ cured heritage beef,sambal pineapple, on a crispy hand cut chip
vegetable ‘garden’
a selection of pickled vegetables, on skewers, passed on trays, with ‘edible’ soil made of mushroom pate
smoked salmon tartare
savoury smoked salmon with cucumber, dill, red onion and lemon, with a lemon cream in a savoury sesame waffle cup
beet and horseradish
beets on rye crisp with horseradish cream and hazelnut
wild mushrooms on toast
creamy wild mushrooms with a parmesan tuile on a crostini
sweets
matcha green tea macaron
matcha green tea, and dark chocolate ganache macaron
white chocolate panna cotta
white chocolate panna cotta layered with raspberry gelee, topped with fresh fruit and choco stick – served in a votive glass
apple caramel tarts
apple and caramel tart, with frangipane, in a crisp sweet pastry
five-spice profiteroles
Chinese five-spice crusted profiteroles with vanilla pastry cream & seasonal berries
coconut & lime banana cake dessert
vietnamese style banana cake with coconut & lime, absolutely delicious
