Vancouver  - Savoury Chef Foods Ltd.

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.


“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.


– Liz Hynes, National Events Manager – Invis Canada


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 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