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

Shanghai Themed Event

Feedback

“Our heartfelt thanks and appreciation to you, Chef Taryn, Kathy, and your entire staff! We had a wonderful evening and I’m just starting to get some feedback together — I will pass along what I get!

I do know the two appetizers – beef carpaccio and the butternut squash bisque were both a delicious big hit with everyone! And, I knew quite a few of our group had never had duck before but I was surprised at how many folks (many native Vancouverites too) had never tasted black cod/sablefish before and it was a big hit with everyone too.

The wines paired awesome with the mains! The Leon Monbach was delicious with the cod and I knew our pickier wine drinkers would appreciate the Herder Cab Franc, which paired perfectly with the duck! I also liked having the duck served second.

Having the pork to follow with the Mercurey Bourgnonge worked great (especially for those that found the Herder a little big for their liking).”
– Jennifer Tyler, Project coordinator

Credits

The Menu and Wine Pairings

canapes

peking style duck
in a ginger crepe cup with a spring onion snap pea salad, chili honey hoisin

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

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


first

pemberton meadows beef carpaccio
thinly sliced raw ‘pemberton meadows’ beef tenderloin, edamame, daikon micro greens and a ginger ponzu dressing, toasted sesame seeds

butternut squash and crab bisque
a light and thai flavoured butternut squash bisque with coconut milk with a chili crab spring roll

  • Wine – Prosecco Sachetto

second

chinese green salad
mixed asian micro greens: tatsoi, celery, daikon, with baby cucumber, spiced cashews and a roasted sesame soy vinaigrette

third – served family style

miso chili black cod
with zucchini spaghetti, micro greens, lotus root chips

  • Pinot Blanc Silvaner Blend – Leon Monbac – 2008

yarrow meadow duck breast
Israeli couscous and mushroom ragout, orange and ginger carrots

  • Cab Franc – Herder Winery – 2007

five spice roasted pork
Chinese five spice roasted “Sloping Hill Farms” pork loin with spicy black bean and cashew green beans

  • 2002 – Château de Chamilly – Mercurey – ER CRU

jasmine rice medley
with shitake mushrooms and crispy shallots


sweet plate

mille crepe
with vanilla crème pâtissière, and an asian kalamansi scented curd, coconut creme anglaise, toasted pistachios and candied ginger with chinese ginger Kalamanci Majong Chocolate.

mignardises

matcha and cream profiteroles
profiteroles (cream puffs) filled with matcha cream, dipped in white chocolate, drizzled with dark chocolate

ginger almond praline

mixed macarons
black sesame macarons with passionfruit buttercream, strawberry and szchezuan peppercorn macarons

late night cheese

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

Featured Cocktails and Martinis

  • Pear and Ginger Martini
  • Lemongrass Lychee Martini
  • Pomegranate Martini

Tanessa and Sheldon

Feedback

“Chef Taryn and Savoury Chef are a class act. Not only is their food delicious, but  it always looks great and photographs exceptionally well. With Savoury Chef you can expect to be overwhelmed with plate upon plate of colorful and seasonal eats. I’ve had the pleasure of photographing weddings catered by Savoury Chef on more than one occasion, and have always been impressed with their food and service.”
– James Moes Photography Holy Holy Matrimony

Credits

The Menu

canapes

thai chicken satay
Maple Hill farm chicken breast marinated with Thai spices and served with a coconut curry dipping sauce

salmon skewers
BC wild salmon with corriander and an orange glaze

jamon croquetas
seranno ham and bechamel fritters

arancini
crisp risotto balls stuffed with provolone and sundried tomatoes, rich tomato sauce and basil oil


rustic buffet

artisan flatbread (on the tables)
housemade artisan flat bread with coarse salt, olives and herbs. These will be laid out on the dining tables for your guests to rip and eat. Served with Italian olive oil and aged balsamic.

slow braised beef
tender braised ‘Pemberton Meadows’ chuck roast. This is a description from our butcher, Jason, when describing braising something “it’s tender saucy goodness!!”

gemelli pasta with tomato and pesto
gemelli pasta with a fresh tomato sauce, drizzled with basil pesto (nut free) and shaved Grana Padano cheese

mashed potatoes
the smoothest, creamiest and richest mashed potatoes you will ever have, because mashed potatoes and braised beef are a match made in heaven!

vegetarian antipasto platter
grilled asparagus, marinated mushrooms, marinated artichoke hearts, olives, marinated manchego or chevre and roasted peppers and crusty artisan bread

charcuterie platter and cheese board combo
housemade duck rillettes, Maple Hill Farm chicken liver parfait, terrine campagne (country pate), and house made confitures, pickled pearl onions, cornichons and artisan bread

fall spinach salad
baby spinach salad tossed with orange segments, dried cranberries and pumpkin seeds with a spiced orange vinaigrette

endive and pear salad
belgian endive, sliced Bartlett pear, Roquefort cheese, candied walnuts and a citrus herb vinaigrette

green beans
green beans with browned butter and toasted almonds

roasted root vegetables
roasted potato, yam, carrots, fennel, garlic and red onion roasted with olive oil and rosemary

Mavreen and Shauna

Feedback

Our experience with Savoury Chef was bar none the best we have ever had with any caterer. My partner Shauna and I have used many companies here in Vancouver and abroad and you truly outshone them all! The food was perfectly styled to our wedding and personal taste. The creation of items we specifically requested was beyond belief! And the staff went above and beyond to make the evening flawless. We are so grateful to have found you and your genius chef Taryn!
Many thanks,
Mavreen & Shauna

Credits

The Menu

A few selected menu items.

gulab jamin
housemade mini indian donuts, fried, with rosewater syrup, and crushed pistachios

chai
house blend of indian chai tea, with condensed milk, and cloves. Daniel’s special recipe.

individual pizzas
mini gourmet pizzas with fontina cheese and wild mushrooms (chantrelle, porcinni)

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

chinese inspired green salad
mixed asian micro greens: tatsoi, celery, daikon, with enoki mushrooms, baby cucumber, lotus root chips and a roasted sesame soy vinaigrette

roast beef
slow roasted Pemberton Meadows beef with a shitake jus on the side

fragrant jasmine rice
steamed jasmine rice with crispy shallots

soy glazed halibut
wild halibut baked with a sweet soy sauce, served with spring onion

pasta with wild mushrooms
gemelli pasta with wild mushrooms (morels, chanterelles, porcini) and a creamy thyme and white wine sauce

spicy green beans
french beans sauteed with sambal, garlic

potatoes boulangere
sliced potatoes layered and baked with caramelized onion and Grana Padano cheese

Elena and Brad

Feedback

“Dear Savoury Chef,

It was an absolute pleasure to work with all of you this summer. One of the things that stood out for me and my clients was that you were always looking for ways to go above and beyond. Your staff was very efficient and always had a smile on their face and of course we can’t forget about the fantastic food. I look forward to the next opportunity to work with you and your team.”
– Sarah Shore, DreamGroup Productions

Credits

The Menu

passed canapes

bacon wrapped scallops
bc qualicum bay scallops, wrapped in bacon, with a maple reduction

beef tenderloin skewers
Pemberton Meadows beef tenderloin cubes, with braised pearl onions, tomato confiture and Maldon sea salt

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

curried chicken salad
lightly curried Maple Hill Farms chicken salad with raisins, apples and almonds on a crisp mini roti

elegant buffet

classic caesar salad
crisp baby romaine hearts dressed with a classic house made caesar dressing with anchovy, garlic, and lemon

summer corn salad
grilled sweet summer corn with bacon, heirloom grape and cherry tomatoes, shallots, and baby greens

pasta with wild mushrooms
gemelli pasta with wild mushrooms (morels, chanterelles etc. whatever is best at the time!) and a creamy thyme and white wine sauce

grilled zucchini
grilled zucchini with pesto and shaved Grana Padano cheese

roasted root vegetables
roasted potato, yam, carrots, fennel, garlic and red onion roasted with olive oil and rosemary

prawn scampi
bc spot prawns cooked with a garlic, butter, herb and white wine sauce

seared halibut
seared halibut with a lemon, caper and butter sauce

prime rib
Slow roasted *Pemberton Meadows prime rib of beef flavoured with mustard, garlic and herbs, with natural jus, horseradish and mustard on the side.

desserts

lemon tart
tangy lemon curd in a crisp pastry shell with bruleed meringue

mini new york cheese cake
mini cheesecakes with a chocolate base and fresh blueberries

summers best fruit platter
fresh local summer fruits, strawberries, grapes, blueberries, plus pineapples, fresh figs, assorted melons (watermelons), mangoes, papayas

passion fruit and white chocolate individual wedding cakes
Layers of vanilla cake, white chocolate mousse and passion fruit creme. Garnished with slices of gooseberries and white chocolate flakes.

hazelnut and milk chocolate
crisp dark chocolate and hazelnut feuilletine, hazelnut dacquoise (hazelnut meringue), with layers of milk chocolate mousse and orange flavoured sponge. Garnished with silver flakes and dark chocolate.

IWFS Dreaming

Feedback

Our event (The International Wine and Food Society of Vancouver ) was catered by Chef Taryn Wa of Savoury Chef and was accompanied by a selection of BC wines. Our canapés included many local foods and we were presented with Beef Carpaccio, Freshly Shucked Kusshi Oysters, Tomato Tart Tatin, Niçoise “Salad”, Smoked Duck Salad and a delicious Buffalo Croquette, followed by platters of patés and terrine, antipasto and vegetables and a selection of BC cheeses with breads and crackers. Our sweet finale was a dessert of Chocolate Ganache Tarte and also a delicious layered White Vanilla Verrine. Thank you Chef Taryn!

Credits

  • Venue: Private

Menu

canapes

beef carpaccio
rare pemberton meadows beef tenderloin on a parmesan crisp with micro green and balsamic pearls

passed freshly shucked oyster
Local kusshi oysters. Yuzu pearls.

tomato tart tatin
mini tomato and puff pastry tarts with goat cheese and chervil

nicoise ‘salad’
seared BC Albacore tuna, olive aioli, cherry tomato, egg and micro greens on a potato pave round

lamb sirloin
cumin crusted peace rivers lamb sirloin on a crostini with a roasted garlic mayonnaise and peppadew peppers

smoked duck salad
smoked duck with celery root remoulade on a housemade rye crisp

platters

charcuterie platter
duck rillettes, Maple Hill Farm chicken liver parfait, terrine campagne (country pate), and house made confitures, pickled pearl onions, cornichons and artisan bread

premium antipasto platter
grilled asparagus and eggplant, golden peppadew peppers (spicy), baby artichoke hearts, proscuitto, house pickled carrots and and crusty artisan bread

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

sweets

chocolate ganache tarts
rich chocolate custard in a crisp chocolate tart with candied kumquat

white verrine
a layered dessert in a tall shot glass, verrines are similar to parfaits. vanilla poundcake with white chocolate mousse and lemon chiboust cream, white chocolate shavings

Brockton Oval Clubhouse – Stanley Park

Brockton Cricket & Rugby Pavilion 

Athletic fields at Brockton Point were first opened in 1891 serving as many as 10 different sport groups. First built in 1927 and strategically located between the rugby and cricket fields, the Brockton Clubhouse received a major restoration in 1984 when both sport groups joined forces to save this early landmark. Today it is the centre of club activities and it’s also available for limited public rentals, call 604-681-0640 for more information.

Hellenic Community Centre

Borrowed from http://www.helleniccommunity.org/catering/index.php:

“The Hellenic Community Centre caters to all your special events and can accommodate from 30 – 700 seated guests. Our facilities are ideal for all your social events including:

* Weddings
* Banquets
* Conventions
* Meetings
* Concerts

Our facilities consist of our Main Hall, Small Hall, and various meeting rooms and classrooms throughout the complex.

Our facilities are located to major public transit routes and 15 minutes from downtown or the Vancouver International Airport.

Throughout the complex we have a variety of meeting and classroom facilities which are ideal for small workshops/seminars and meetings. In Fall 2008 we will be offering for rental meeting rooms with multi-media capabilities (more details to come in October 2008). Our entire complex has WI-FI capability.

We provide complete set-up and take-down of all tables and chairs for our events and provide both round and rectangular tables.”

Vancouver Lookout at Harbour Centre

Prefered Caterer Statud

Savoury Chef is recognized as a prefered or exclusive caterer to this venue.

HOLIDAY PARTIES – PDF

Borrowed from http://www.vancouverlookout.com/

“Ascend from street level to the observation deck in 40 seconds aboard an exterior glass elevator. Enjoy a unique bird’s-eye view of the most beautiful city in the world.

Get your bearings and plan your visit while enjoying a spectacular 360 panorama of the Greater Vancouver, the majestic North Shore Mountains and Vancouver Island just off the Pacific Coast. Then use your ticket to come back later and watch a West Coast sunset and the city lights. You’d have to be a pilot to get a better view.”

HOLIDAY PARTIES – PDF

Deeley Exhibition & Conference Facilities

Borrowed from : http://deeleyexhibition.ca/

It takes a grand space to house an iconic collection. Our facilities encompass a tradition of excellence. With over 250 privately-owned bikes from around the world, the Deeley Exhibition is any speed enthusiast’s dream gallery.

We offer a full service conference facility in a setting unlike any other.
With large windows overlooking a gorgeous courtyard, 16 foot high ceilings and a 1,800 square foot conference room, we provide the ideal centre for meetings, training sessions, product demonstrations, team building and other corporate events; we are your one-stop meeting centre.

Rachel and John

We were thrilled when Sarah and David approached us to cater their Daughters wedding celebration. Being the owners of one of BC’s top tomato producers, it was apparent that freshness of produce and a menu to reflect the season was a top priority.

What a great evening of friends and family tented under the Gipaanda Farm. Served family style, we very much enjoyed being part of this special day.

Feedback

“I don’t know if Taryn said, but we had a wonderful day – everything was perfect, even the light show. Everyone thought the food was super. It was all excellent and both David and I were very happy with Savoury Chef Foods……. The salmon was perfectly cooked –only just cooked so it was sooo moist….”

– Sarah Ryall, (Mother of the Bride)

Credits

  • Location: Gipaanda Farm

The Menu

Served Family Style
canapes

creamed mushrooms
assorted wild mushrooms , thyme and cream on garlic crostini

arancini
crisp risotto balls stuffed with provolone and sun dried tomatoes, rich tomato sauce and basil oil

prawn cakes
mini prawn cakes flavoured with cilantro, lime, and chili, topped with a cilantro cream

amuse course

summers gazpacho soup
the epitome of summer! a cool tomato soup flavoured with olive oil, garlic and onions. bowls will be set on the table with a dice of cucumber, red onion, yellow peppers, garlic croutons and cilantro. servers will then make rounds with jugs of gazpacho, filling each guest’s bowl.

appetizer course

roasted beet and goat cheese
roasted golden and yellow beets, orange segments, mache lettuce, Happy Valley Farms goat cheese, and toasted hazelnuts

summer corn salad
grilled sweet summer corn with lardons (bacon), heirloom grape and cherry tomatoes, shallots, and baby greens

caprese salad
various summer heirloom tomatoes, fresh buffalo mozzarella, sweet basil and a balsamic vinaigrette, maldon salt and cracked pepper

main course

potato and haricots vert salad
an assortment of tasty and creamy BC new potatoes (eg. Desiree, White Rose, Yukon Gold) steamed to perfection and sweet and tender local baby green beans, then tossed with a dressing of olive oil, sherry vinegar, grainy dijon, shallots, chervil, and chives

roast leg of lamb
roasted leg of Fraser Valley lamb marinated in lemon, garlic and herbs, natural jus

salmon with crackling
wild BC salmon, grilled with a maple glaze, grilled fennel, with salmon skin crackling

sweet plate

raspberry and blueberry pavlova
crisp but meltingly soft pavlovas with macerated raspberry cream, and fresh Emma Lea blueberries