Vancouver  - Savoury Chef Foods Ltd.

Savoury Chef Foods was asked for a third year to be apart of the ‘Le Grand Chapiteau’ VIP Rouge Services which Cirque Du Soleil performed KOOZA in Vancouver. Our team always has an absolutely amazing time being apart of these events. We value them as partners in creating an unforgettable hospitality experience for all of our guests.

KOOZA in playing in Vancouver between October.27.2015 to January.02.2015.


  • Venue: Le Grand Chapiteau – Cirque Du Soleil
  • Photographer: Cirque

VIP Rouge Mingling Cocktail Dinner

chef stations

beef striploin
black and white sesame crusted beef striploin with potato puree, sweet soy reduction, white carrots and shaved black radish

passed canapes

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

mini stuffed potatoes
mini stuffed potatoes baby potatoes stuffed with crushed potato, bacon and shallots, garnished with creme fraiche and chive

bison sliders
brie de meaux, cornichon relish, garlic mayo

spiced kale
spiced kale and vegetable “curry” with coconut and mild indian spices, on a cornmeal square

jelled beet soup “shot”
beet jelly half sphere with golden beet puree, candy cane beet hat

’stuffed’ lamb loin
lamb loin carpaccio wrapped around roasted vegetable goat cheese on a potato cake

white bean crostini
creamy white bean hummus on a garlic toast crostini with pancetta crisp

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

salad roll
chinese style salad roll marinated tofu, pickled cucumber, mushrooms and carrot, cilantro, green onion and vermicelli wrapped in a rice paper roll with a lemon miso dip

mini smoked salmon eclair
savoury eclair filled with cold smoked salmon, lemon dill cream cheese, and crispy capers

pate de campagne
housemade country style ‘Fraser Valley’ pork terrine on a brioche finger with roasted apples, grainy mustard and radish

dessert buffet

macaron pops
everyone loves macarons, so we put them in pop form! Light almond cookies filled with cherry ganache and lemon curd.

“caramel apple”
an unexpected play on a circus favourite! It looks like a caramel apple, but is really a delicious eclair filled with cherry cremeux and a spiced apple compote

mont blanc verrine
milk chocolate cremeux and chestnut mousse in a shot glass with candied chestnut and gold flake

lemon tart
tangy lemon creme and lemon jelly in a crisp vanilla tart shell, meringue and white chocolate shaving