Savoury Chef Foods – Vancouver Catering Company bring several ideas for cooking, and places to eat in the greater Vancouver area.

KIN – A Celebration of Food and Drink

The first of our KIN Dinner series at – 560 Seymour (560 Art Lounge) has come to a close. What a great evening it was!

But wait, there’s good news. We have three more dinners coming up:

Read more

Invis Canada Holiday Celebration

Wow – what a spectacular transformation of the Vancouver Public Library Promenade. Liz Hynes (National Events Manager for Invis Canada), along with Daniel Sabina (Showmax Events), and Sara (Hummingbird Decor) created a west-coast welcome forest party, for over 350 Invis staff and friends to celebrate in.

The menu was extensive with oyster bar, eighteen (18) different canapes, 2 x 30 foot bars and more fun that you can imagine.

Feedback

“On behalf of Invis, I would like to thank you both for the top notch service you and your team provided at our events. Your staff are truly professional and efficient. The food was delicious, and very appropriate for each different event you helped plan cater for us. Thank you both again, and I look forward to working with you on our future events.

Sincerely,

– Liz Hynes, National Events Manager – Invis Canada

Credits

The Menu

Some selected items from the west-coast welcome menu.

fresh shucked oysters
freshly shucked with a choice of mignonette (classic shallot, chilli lime, or herb) please note that we use only small oysters such as Kushi, Kumamoto, etc..

prawn sates
skewered butterflied bc spot prawns with a tangy cilantro, cashew and chili pesto for dipping

wild mushroom crostini
creamy sauteed local wild mushrooms (chanterelles, porcini, shitake) on a toasted garlic crostini

blue cheese croquette
Poplar Grove (Naramata winery and cheese producer) blue cheese and creamy potato croquette

asian scallop blt
seared scallops stuffed with honey’d bacon, cherry tomato, pea sprouts and a ginger miso cream

duck and fruit
slices of pan roasted “Polderside” (poultry farmers in Chilliwack) duck breast in a toasted brioche cup with Chef Taryn’s Pear Rosemary Jazz

pork and apples
roasted “Sloping Hills” (Qualicum Beach) pork tenderloin on a brioche round with caramelized apples

japanese tuna tartare
in a cucumber roll flavoured with ponzu, ginger, and soy

california bites
sushi rice topped with bc dungeness crab and avocado, sesame seeds and nori

smoked salmon bites
sushi rice topped with smoked salmon yuzu pickled cucumbers, sesame seeds and nori

inari pockets
bean curd stuffed with sushi rice, pickled daikon, carrot, shitakes and cucumber

Presidential Dinner

Feedback

““Everyone, including the 41st President of the United States who I was sitting next to, raved about the food. You and your team should be very proud.”
Daniel, PDS Group

Credits

Menu – w/ Wine Pairings

canapes

passed freshly shucked oyster
local Kusshi, and Kumamoto oysters
lemon and tabasco, gin and tonic granita, yuzu pearls

tomato confit and goat cheese
rosemary scented confit tomatoes and lemon infused happy valley goat cheese on a mini crostini

oyster and caesar shots
caesar shot with a freshly shucked Kusshi oyster and baby celery

pear and manchego salad
grilled pear, shaved manchego cheese, toasted almonds, basil and frisee lettuce in a crisp phyllo cup

japanese tuna tartare
‘BC Albacore Tuna’ on a wonton crisp flavoured with ponzu, ginger, and soy

beef and caramelized onion
rare seared Pemberton Meadows flank steak on crostini with aioli and shallot jam

Champagne: Dom Perignon Rose 1998

amuse

sun choke soup
creamy sun choke soup with truffle scented hedgehog mushrooms

Champagne: Veuve – Grand Madame – 1998

first course
a choice of

seared ‘BC Qualicum’ scallops
seared Qualicum Bay scallops, apple and baby arugala salad, crisp pancetta, shaved Manchego cheese with a hazelnut – apple cider vinaigrette

winter apple salad
local apples, baby arugala with shaved Manchego with a hazelnut – apple cider vinaigrette

Wine: LakeBreeze – Pinot Gris – 2008 (BC, Naramata Bench)

main course
a choice of

roasted local beef tenderloin
Pemberton Meadows beef tenderloin, roasted baby carrots, potato and beets, braised shallot, red wine jus, roasted garlic horseradish compote

Wine: Poplar Grove – The Legacy – 2004 (BC, Naramata Bench)

wild bc sable fish
pan seared sable fish with warm olive and preserved lemon vinaigrette, caramelized fennel and a warm cous cous and roasted tomato salad

Wine: JOIE – Chardonnay Reserve – 2007 (BC, Penticton)

ricotta gnocchi
handmade ricotta gnocchi, hedgehog mushrooms, brussel sprout leaves with sage brown butter

Wine: FoxTrot – Pinot Noir – 2006 (BC, Okanagan Valley)

sweet plate
a choice of

chocolate
chocolate gianduja cube with blackberries, extra virgin olive oil jelly, and blackberry confit

Port: Elephant Island – Stella Cherry Port – 2008 (BC, Penticton)

tiramisu
tiramisu with blood oranges, orange saffron jelly, brown sugar streusel, white chocolate ice cream

Icewine: MT BOUCHERIE – Semillon Icewine – 2005 (BC, Kelowna)

petit four

  • almond amaretto chocolate truffle
  • pink peppercorn & anise truffle
  • raspberry pate de fruit
  • spicy chocolate crumbly stick
  • lemon macaron
  • pistachio macaron

late night snacks

the classic slider
mini beef burgers on our house made burger bun, 3 year old white cheddar, onion and tomato relish

the vegetarian slider
mini mushroom burgers on our house made burger bun, brie cheese, onion and tomato relish

the hot dog
mini pate a choux “bun”, lamb merguez sausage, sofrito “ketchup”

crab cakes
mini BC dungeness crab cakes flavoured with cilantro, chive, lime with a cilantro lime cream

lotus root chips
crispy chips made from lotus root, even better than potato chips! chinese five spice salt

cheese platter
assorted fine local cheeses with the season’s fruit, nuts, dried fruit and assorted crackers and breads

Savoury Chef Foods

Canada’s Northern House

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

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

Savoury Chef Foods

Elegant Buffets

Elegant Buffet Catering
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Seasonal Buffets – West Coast & Modern Asian

As the seasons change in our wonderful province, as do our menus. We are inspired by our own backyard, and being sustainable in our menu creation process.

Prices exclude staffing, rentals, beverages, applicable taxes, and service charge. Please contact us for pricing on smaller gatherings and menu customization.

BUFFET - MENU A

Buffet

MENU A

canapes

a choice of three

braised beef gougere

braised ‘Sterling Silver’ beef in a pepper and gruyere crusted gougere with chervil mustard cream and pickled red onion

mini zucchini eclair

savoury eclair filled with a sweet and tangy zucchini relish and creamy feta cheese

fig and goat cheese tarts

red wine stewed figs, caramelized onion and local goat cheese on crisp puff pastry

herb and garlic chicken skewer

free range herb and garlic marinated chicken skewers with a charred scallion yogurt dipping sauce

seared pork belly

apple slaw, sherry anise gastrique (Gluten Free)

korean chicken skewers

korean soy marinated free range chicken skewers with spicy miso dipping sauce (mild spice)

satay chicken skewer

lemongrass and ginger marinated free range chicken skewers with almond satay sauce (contains nuts)

bread service

housemade bread herb lavash crackers, warm housemade herb focaccia bread, with whipped butter

salads

a choice of two

hearts of romaine salad

crisp baby romaine hearts & croutons tossed with a classic housemade caesar dressing, shavings of grana padano cheese, garlic & lemon

seasonal green salad

mesclun greens, cucumbers, cherry tomatoes and a citrus vinaigrette

mixed beet and potato salad

red, gold, and candy cane beets, nugget potatoes with a mustard vinaigrette

vegetables

a choice of two

green beans with roasted tomatoes

tender summer green beans with succulent oven roasted tomatoes, herbs and olive oil (served at room temperature)

glazed carrots

honey butter and tarragon glazed carrots

roasted acorn squash with fennel

coriander roasted acorn squash, shaved fennel, lemon, olive oil, parsley and macedonian feta (served at room temperature)

sides

basmati rice pilaf

basmati rice, mixed peppers, red onion, and fresh herbs (vegetarian)

herb roasted potatoes

BC new potatoes roasted with thyme, extra virgin olive oil, rosemary and garlic.

proteins

a choice of two

oven roasted salmon

roasted wild sockeye salmon with herb and garlic butter

slow roasted chicken breast

herb and garlic marinated free range chicken breast, slow roasted and served with jus

classic carved roast beef

Cache Creek beef sirloin roast, marinated with herbs grainy mustard, carved and served with a rosemary jus.

Menu A is $47.00 per guest

Request a Quote

BUFFET - MENU B

Buffet

MENU B

canapes

a choice of four

arancini

crisp risotto balls stuffed with provolone, sundried tomatoes & basil oil

mini chicken taco

pulled farmcrest farm chicken, fresh salsa, avocado, cilantro

smoked salmon tartare

smoked wild salmon with cucumber, celery, dill, red onion and lemon, with a lemon cream in a savoury sesame waffle cup

spicy tuna tartare

albacore tuna tartare with spicy Korean gojuchang, daikon, cucumber, soy cured egg yolk, and green onion, crispy rice chip

cache creek beef carpaccio

beef striploin, caramelized onion & parsley aioli, toasted onion foccacia

seared pork belly

apple slaw, sherry anise gastrique (gluten free)

herb and garlic chicken skewer

free range herb and garlic marinated chicken skewers with a charred scallion yogurt dipping sauce

korean chicken skewers

korean soy marinated free range chicken skewers with spicy miso dipping sauce (mild spice)

satay chicken skewer

lemongrass and ginger marinated free range chicken skewers with almond satay sauce (contains nuts)

bread service

housemade bread herb lavash crackers, warm housemade herb focaccia bread, with whipped butter

salads

a choice of two

two butter lettuce salad

butter lettuce, radish, cherry tomatoes, cucumbers, fennel, carrot, and a herb sherry vinaigrette

seasonal green salad

mesclun greens, cucumbers, cherry tomatoes and a citrus vinaigrette

hearts of romaine salad

crisp baby romaine hearts & croutons tossed with a classic housemade caesar dressing, shavings of grana padano cheese, garlic & lemon

vine ripened tomato salad

vine ripened tomatoes, mixed greens, ricotta cheese, honey thyme vinaigrette

pasta

a choice of one

creamy vegetable fusilli

mixed vegetables, creamy roast onion sauce, spinach, fusilli pasta, and parmesan cheese

pepper and penne marinara

mixed peppers, caramelized onion, green onion, marinara sauce

vegetables

a choice of three

green beans with roasted tomatoes

tender summer green beans with succulent oven roasted tomatoes, herbs and olive oil (served at room temperature)

glazed carrots

honey butter and tarragon glazed carrots

maple brussels sprouts

roast brussels sprouts, maple syrup, maldon salt

warm corn succotash

corn kernels, crispy bacon, tomatoes, peas, fresh herbs

sides

a choice of two

lemon pesto orzo

orzo pasta, cherry tomatoes, mixed peppers, basil pesto, lemon zest

sofrito rice pilaf

basmati rice, tomato red pepper cooked in a paprika broth

truffled polenta

slow cooked polenta, truffle oil, parmesan cheese

herb roasted potatoes

BC new potatoes roasted with thyme, extra virgin olive oil, rosemary and garlic

proteins

a choice of two

oven roasted ling cod

oven roasted bc ling cod with a lemon caper beurre blanc

roasted Cache Creek prime rib

slow roasted Cache Creek prime-rib of beef flavoured with mustard, garlic and herbs, with natural jus, horseradish and mustard on the side

salmon with brussel sprouts

wild roasted BC salmon, brussel sprout leaves, warm grainy mustard vinaigrette

roast chicken supreme

roasted farmcrest chicken breast with a rich mushroom ragout

grilled lamb chops

Fraser Valley lamb loin chops marinated in herbs, lemon, and garlic, with natural jus

Menu B is $55.00 per guest

Request a Quote

BUFFET - MENU C

Buffet

MENU C

canapes

a choice of five

albacore tuna poke

avocado puree, toasted sesame, sweet soy and wakame seaweed in a sesame cup

bc crab roll

dungeness crab, miso mayo, cucumber, and orange in a rice paper roll

scallop tartare

edamame, yuzu gel, togarashi spice in a spoon

cache creek beef carpaccio

beef striploin, caramelized onion & parsley aioli, toasted onion foccacia

wild mushrooms on toast

creamy wild mushrooms with a parmesan tuile and kale chip on a crostini

yarrow meadows duck roll

Yarrow Meadows duck, in a ginger crepe roll with a spring onion snap pea salad and chili honey hoisin

ratatouille

provencal style ratatouille (sauteed peppers, zucchini, eggplant, garlic and tomato) on a crispy polenta square with shaved grana padano cheese

herb and garlic chicken skewer

free range herb and garlic marinated chicken skewers with a charred scallion yogurt dipping sauce

korean chicken skewers

korean soy marinated free range chicken skewers with spicy miso dipping sauce (mild spice)

satay chicken skewer

lemongrass and ginger marinated free range chicken skewers with almond satay sauce (contains nuts)

bread service

housemade bread herb lavash crackers, warm housemade herb focaccia bread, with whipped butter

salads

a choice of three

celebration salad

a salad of ‘Glorious Organics’ greens (available from may-october only, butter lettuce during the rest of the year), radish, cherry tomatoes, cucumbers, fennel, carrot, and a herb sherry vinaigrette

vine ripened tomato salad

vine ripened tomatoes, mixed greens, ricotta cheese, honey thyme vinaigrette

endive and walnut salad

belgian endive, toasted walnuts, red onions, blue cheese dressing

mixed organic beet salad

red, gold and candy cane beets, nugget potatoes, mustard vinaigrette

kale and quinoa salad

broccoli, kale, quinoa, carrot, raisin vinaigrette

pasta

a choice of two

creamy vegetable fusilli

mixed vegetables, creamy roast onion sauce, spinach, fusilli pasta, and parmesan cheese

pepper and penne marinara

mixed peppers, caramelized onion, green onion, marinara sauce

lemon pesto orecchiette

basil pesto, orecchiette pasta, english peas, parmesan cheese

vegetables

a choice of three

maple brussels sprouts

roast brussels sprouts, maple syrup, maldon salt

glazed carrots

honey butter and tarragon glazed carrots

warm corn succotash

corn kernels, crispy bacon, tomatoes, peas, fresh herbs

roast broccolini

broccolini, olive oil, lemon zest, burrata cheese

vegetable tian

zucchini, red onions, tomatoes, eggplant, tomato sauce

sides

a choice of two

lemon pesto orzo

orzo pasta, cherry tomatoes, mixed peppers, basil pesto, lemon zest

scalloped potato pavé

kennebec potatoes, thyme, garlic, parmesan cheese

sofrito rice pilaf

basmati rice, tomato red pepper cooked in a paprika broth

barley and red fife risotto

ancient grains, parmesan cheese, fresh herbs

proteins

a choice of three

bc salmon

herb crusted bc salmon with citrus

roasted cache creek striploin

cache creek striploin roast, beef jus, with horseradish and mustard on the side

alberta leg of lamb

stuffed and roasted leg of alberta lamb, lamb jus

miso sablefish

miso crusted roast sablefish

slow roasted duck breast

slow roasted noble farms duck breast, sherry gastrique

Menu C is $65.00 per guest

Request a Quote

BUFFET - CHILDREN’S MENU

Family Style

CHILDREN’S MENU

chicken fingers

panko’d ‘Farm Crest’ chicken fingers with a honey mustard dipping sauce, carrot sticks with yogurt dipping sauce

macaroni and cheese

curly gemelli pasta with a creamy white cheddar cheese sauce

vegetable crudites selection

baby carrots, cucumber, french green beans, cauliflower, red peppers, radish, and seasonal veg, herbed yogurt dip and hummus

Children’s Menu is 12.50/per guest

Request a Quote

ADDITIONAL CONSIDERATIONS

Add-On Canapé Options

Additional Considerations

Add-On Canapé Options

albacore tuna poke

albacore tuna loin, cucumber, green onion, sesame cup

bc salmon gravlax

cured salmon filet, everything bagel spice, house made salmon crisps, creme fraiche

braised beef gougere

slow braised beef, dijon mayonnaise, pickled red onions

marinated albacore tuna

ponzu marinated tuna, pea shoot emulsion, radish, crispy nori

mushrooms on toast

wild mushrooms & thyme, toasted brioche, cured egg yolk

scallop tartare

edamame, yuzu gel, togarashi spice in a spoon

Request a Quote

Grand Display Seafood Items

Additional Considerations

Grand Display Seafood Items

Interested in organizing an ice bar on your behalf? Logo designs, art, we can handle it! Inquire for pricing.

freshly shucked oysters

Sawmill Bay oysters and condiments: lemon and tabasco, classic shallot mignonette, and nuoc cham with crispy shallot

custom cold seafood display

a custom designed cold seafood display, all items served on ice in custom plexi boxes, the bottom box will be filled with decor that matches your theme/decor.

cracked dungeness crab claws, poached spot prawns, local mussels, pepper crusted seared albacore tuna, ceviche shots (shot glasses filled with cod, scallop and spot prawns with chopped avocado, tomato, red onion, jalapeno, lime juice, cilantro and garnished with a crispy chip), fresh shucked kumamoto (small) oysters (limited amount).

sauces and condiments will be displayed throughout the display: citrus, garlic and parsley vinaigrette, light soy dipping sauce, classic mignonette (red wine vinaigrette), herbed mayonnaise, lemon wedges, tabasco sauce

caviar bar (min 20)

‘Northern Divine’ caviar on ice, chopped red onion, chives, lemon cream, pickled veg, grated hens egg, served with blinis and rye crisps

Request a Quote

Vegetarian Main Options

Additional Considerations

Vegetarian Main Options

stuffed eggplant

roasted eggplants stuffed with quinoa, lentils, tomatoes, mushrooms and grana padano cheese

harissa tofu with cherry tomatoes and kale

harissa marinated roasted tofu with kale and a sauce of cherry tomatoes, marinated fennel salad, and spanish style roasted peppers, eggplant and onion

Request a Quote

Add-On Platter Options

Additional Considerations

Add-On Platter Options

cheese board

assortment of local and imported award winning cheeses, lavender honey, spiced nuts, seasonal fruit, crisps and mixed Terra Breads baguette, pizza bianca, crackers the selection will always include a soft ripened cheese (like brie), and aged hard cheese (like aged cheddar), a goat’s cheese, and a blue cheese

mezze platter

mediterranean feta, olive oil and thyme roasted tomatoes, salami, pickled eggplant, mixed mediterranean oIives, chickpea hummus, lavash, flatbread

wild salmon selection

smoked spring salmon, maple nuggets, fresh lox, double smoked salmon sticks, with lemon preserve, lemon dill cream cheese, Terra Breads baguette
* all salmon is wild and ocean wise

pacific northwest cheese board

cold smoked albacore tuna loin, smoked black cod, smoked spring salmon with capers, red onions, lemon, Terra Breads baguette

artisanal charcuterie board

a mixture of artisan and house made charcuterie meats including fresh and aged sausages, pâté and salami, are served with house made mustard, house pickles, crackers and Terra Breads baguette, pizza bianca

Request a Quote

Scandinavian Community Centre

The Scan­di­na­vian Cen­tre is the per­fect place for your wed­ding, con­fer­ence, work­shop or pri­vate party!
Fea­tur­ing a large Ban­quet Hall, a Fire­side Lounge and an indus­trial kitchen, the Scan­di­na­vian Cen­tre has a space that is cer­tain to suit your needs. All rental spaces can be set up to your spec­i­fi­ca­tions and have access to wire­less inter­net. All facil­i­ties avail­able for day­time and evening use. Full bar and cater­ing avail­able upon request.

Inquire about our Out­door Pavil­ion and BBQ Pit for com­pany and fam­ily picnics!

Click here for rental rates.
Ban­quet Hall

  • Bright, open space with avail­able seat­ing for 160
  • Built-in A/V equip­ment with large wall-mounted pro­jec­tor screen and speak­ers through­out the hall
  • Includes a 540 sq. ft exten­sion area that can be closed off if necessary
  • Direct access to indus­trial kitchen and coat room
  • Can be rented sep­a­rately or in con­junc­tion with the Fire­side Lounge
  • Hand­i­cap accessible

Fire­side Lounge

  • Warm and invit­ing space with avail­able seat­ing for 64
  • High ceil­ings allow for open and airy atmosphere
  • Fea­tures mas­sive rock fire­place and bar
  • Opens onto large cov­ered sundeck
  • Direct access to indus­trial kitchen and coat room
  • Wall-mounted TV and built-in A/V equip­ment with large wall-mounted pro­jec­tor screen and speakers
  • Opens to a beau­ti­ful Ban­quet Hall which can be rented in con­junc­tion with the Fire­side Lounge
  • Hand­i­cap accessible
Event Space Square Feet Liquor License Stand­ing Capacity Seated Capac­ity
Ban­quet Hall 2,240* yes 250 160
Fire­side Lounge 760 yes 80 64

* The Ban­quet hall also includes a 540 sq. ft exten­sion area that can be closed off.

Please Note

  • Use of tables & chairs is pro­vided at no extra charge
  • All rates sub­ject to 5% GST
  • Deposit of 50% required at the time of book­ing and becomes non-refundable 6 months prior to event
  • Non-refundable bal­ance plus dam­age deposit of $500 required two months prior to event date
  • Admin­is­tra­tive fee $25 on cancellations
  • Rates are sub­ject to change with­out notice
  • SOCAN Fee will be added to all events with Music and /or Music with dancing



Hamersley House

Originally constructed between 1903-1905 as an estate home for Alfred St. George Hamersley Vancouver’s first City Solicitor. Converted to North Vancouver’s first Municipal Hospital in 1910 it was returned to residential use in 1927. In the 1960’s the building was renamed Emerald Park Lodge because it sits adjacent to the newly refurbished Emerald Park. In 1977 The City of North Vancouver designated this substantial three storey building as ‘Heritage’ to recognize its distinguished history.

Hamersley House Restored

Shelly and Derek Porter acquired the Property in April 2002 and have spent countless hours restoring Hamersley House to its original splendor. Outfitting the original estate house with turn of the century furniture and decor. The venue is available for limited dates for Weddings, Events and Meetings.

Claudia and David

Feedback

“Hi Kyle and Taryn,
I would like to thank you both for exceeding David and I’s expectations leading up to and on our wedding day. Kyle you were unbelievable, so diligent and thorough with each and every detail. This really eased my mind and made the last couple of weeks of planning manageable. Taryn, the food was fantastic and the presentation was just as we imagined. We received many compliments throughout the evening. The service staff was attentive and quick on their toes. In all our experience with the Savoury Chef Foods was superb!”
– David and Claudia Carpentier

Credits

The Menu

passed canapes

prawn sates
skewered butterflied prawns with a tangy cilantro, cashew and chili pesto

arancini
crisp risotto balls stuffed with provolone and sun-dried tomatoes

goat cheese and roasted beet salad
mini seed crusted goat cheese round topped with baby golden and red beets and micro greens on a toasted brioche round

mixed artisan breads on tables in baskets w/ butter and maldon salt.

first : plate

fresh spring salad
organic mixed greens, raspberries, shaved red onion, toasted almonds, goat cheese, raspberry and champagne vinaigrette

second

gemelli with fresh spring ragout
gemelli pasta with a light wine sauce with baby zucchini, cherry tomatoes, spring peas and grated grana padano

main course

baked halibut
baked halibut with a fresh sauce of lemon, herbs, olive oil and English peas, new potatoes and tender asparagus

roasted Sloping Hills pork loin
roasted thyme rubbed pork loin with a warm grainy mustard new potato, lardons (bacon) and haricots vert (French baby green bean) salad, Riesling reduction.

ratatouille tart
eggplant, zuchinni, peppers, and onion layered in a crisp tart shell, flavoured with herbs de provence, with a micro green salad and grilled fennel salad

sweet plate

chocolate dipped strawberries
local strawberries dipped in rich belgian chocolate. To be placed alongside the croque-en-bouche cake course.

Lilli’Q Café and Playhouse

At Lilli’Q Café and Playhouse we believe that the family is truly the heart of the community. We are designing our café with parents in mind, there will be plenty of space for the kids to play in our child friendly play-area and even room to park your strollers!

Our goal is to provide a stylish, yet comfortable environment to enjoy fantastic coffee,
superb baked goods and phenomenal service.

The Inlet Theatre & Galleria

The Inlet Theatre
The Inlet Theatre is a proscenium theatre and offers permanent seating for 159. Depending on your event,
seating configuration and technical needs, folding chairs may be added to increase capacity to 203 seats
plus 3 wheelchair spaces. Please be aware that the theatre is full at 206 and no standing room is permitted.
Dressing Rooms / Green Room
Dressing rooms and a green room are located on the lower floor below the stage. There is one male and one
female gang dressing room with mirrors, washrooms, showers, and lockers.
The Galleria
The Galleria, our lobby, is decorated with warm maple and brick. With its high arch beam-work and all
glass front, the galleria is an excellent location for a reception before or after your event in the theatre. The
Galleria also makes a wonderful location for the event itself with a capacity of 400 people for stand-up
functions and up to 250 for sit-down dinners.
The Bistro
The bistro is operated by the theatre for intermission sales. You may use the bistro for your private
function. It is equipped with a coffee machine, dishwasher, microwave and a large fridge. Renters are
required to provide all food and dishware supplies. The Bistro cannot be used by renters to generate
revenue.
Tables and Chairs
Some tables and chairs are available upon request. Additional staff may be required for setup. Tablecloths
and skirts may be ordered separately.
Parking
Free parking is available. There are both surface spaces located at the rear of the building, and underground
spaces with elevator and stair access to the Galleria. The parking is shared with the recreation centre and
available on a first come first serve basis.
Infrared Hearing Assist
Patrons with special needs may benefit from our infrared system for the hearing impaired. There are ten
receivers, six headphones and four induction loops for use with hearing aids.