Savoury Chef Foods was the exclusive caterer for VIP ticket holders of Cirque Du Soleil – Amaluna Tour 2013. For three intense months we provided a pre-show canape and chef station reception, then desserts during the intermission for up to 250 guests per show. All of this was executed in a pop up kitchen of 20×40 built from scratch. The client was wonderful to work with and gave us full trust from beginning to end.
“LA SOIRÉE ONE DROP was an unparalleled success. On behalf of ONE DROP, we would like to thank you for your generous participation, which contributed to making this event so successful.
The quality of the food and drink experience made us proud to have you as a partner for this event. Your professionalism and your energy made this evening very enjoyable.
Thank you for embracing ONE DROP’s cause!”
– Stephan Adam – Special Events, Cirque du Soleil
- Venue: VIP ROUGE EXPERIENCE – Cirque Du Soleil Amaluna
Chef Stationed Menu
action station (chef attended – tiered menu)
seasons beef cheeks
awaze braised beef cheeks, berbere spiced lentils, mint yogurt, flaming peppercorn glaze and micro green salad
bacon wrapped roasted beef striploin, pommes pave, red wine jus, pickled radish and blue cheese gel
pea puree, chives, sweet glaze
grass fed beef shortrib
smoked ‘Pemberton Meadows’ beef shortrib cubes with grainy mustard creme and pickled shallot
bacon wrapped scallops with honey tuile
fraser valley double smoked bacon wrapped ‘Qualicum Bay’ scallops sitting on citrus oil, with honey tuile and ‘Peacock Feather’ herb.
ginger scented pork meatball, coated in moon fragments (rice), with toasted black sesame, green onion and a sweet red chilli sauce
crisp risotto balls stuffed with provolone and sundried tomatoes and basil oil
pork belly buns
Chinese red braised ‘Fraser Valley’ pork belly in mini steamed buns, spring onion and red braise reduction
crispy baby yellow potato cups with creme fraiche, chive, and caviar
melon and tomato waterbowl salad
spheres of cantaloupe, honeydew and cucumber floating in cucumber soda, with citrus powder and mint
pepper crusted albacore tuna with tomato gelee and crispy onion moon ring. Air will be ‘spritzed’ by a fresh herb scent prior to eating this canapes.
beef and caramelized onion
rare seared ‘Pemberton Meadows’ flank steak on a brioche square with aioli and caramelized onions
fig and goat cheese tarts
red wine stewed figs, caramelized onion and local goat cheese on crisp puff pastry
smoked salmon tartare
savoury smoked salmon with dill, red onion and lemon, with a lemon cream in a savoury sesame waffle cup
pate de campagne
housemade country style ‘Fraser Valley’ pork terrine on a brioche finger with roasted apples, grainy mustard and micro greens
passion fruit tart
creamy and tangy passionfruit curd in a vanilla tart shell with passionfruit ‘cage’ tuile and gooseberry
creamy eggnog and white chocolate mousse, garnished with gingerbread, hiding under the mousse are bites of rich chocolate brownie!
tangy raspberry curd in a chocolate tart shell, balsamic gelee and black pepper meringue
chocolate ‘amazon’ pot de creme
chocolate pot de creme, with amazon caramel, and gold leaf
earl grey macaron
earl grey macaron with dark chocolate ganache