Vancouver  - Savoury Chef Foods Ltd.

Aurora Buchanan of Alicia Keats Wedding & Events orchestrated a beautiful modern chinese wedding (with a menu geared towards the west coast) at the Benson Furniture (Inform Interiors) building in Railtown. Her clients both appreciated design, and wanted to have a great party for friends and family. A family style menu was created for the party, and they partied into the evening.


Multi-Course Family Style Wedding Menu

canapes and cocktails

beef carpaccio
rare ‘Sterling Silver’ beef tenderloin on a parmesan crisp with chervil & balsamic pearls

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

fresh oyster on the half shell
freshly shucked Sawmill Bay Beach Oysters with nuoc cham and crispy shallots

prawn & scallop cakes
BC spot prawn and BC ‘Island Bay’ scallop cakes flavoured with cilantro, lime, chilli, and topped with a citrus salsa

amuse course

seared scallop
seared Qualicum Bay scallops with a spinach, wild mushrooms and barley sautee, crispy pancetta, with a cherry tomato vinaigrette

platter course

grilled veggie antipasto
Grilled kale, grilled asparagus, grilled zucchini, grilled red pepper, shaved Grano Padano cheese, marinated artichokes, assorted olives, with crusty artisan bread

cured meat & condiments
cured artisan meats – D-Original Sausage Co.: spicy matador, saucisson sec and holstein salami, with our own
pate de campagne, olives, manchego & grana padano cheeses, pickled carrots, radishes, mostarda, pear
rosemary confiture, cornichons red pepper puree & black olive tapenade. Fresh breads and crisps.

salad course

caprese salad
summer tomatoes, bocconcini, sweet basil, with a balsamic vinaigrette, maldon sea salt and fresh cracked pepper

summer corn salad
roasted, local sweet summer corn with Fraser Valley bacon, juicy yellow & red cherry tomatoes, shallots, herbs, baby greens & a fresh yogurt dressing

main course

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

herb baked salmon
wild BC salmon baked with lemon, chive and chervil butter, served with a dill yogurt sauce on the side

beans amandine
green beans with browned butter and toasted almonds

quinoa cake with wild mushrooms
crispy quinoa patty with braised leeks & wild mushrooms, kale & shaved fennel salad

roasted grass-fed prime rib
slow roasted ‘Sterling Silver’ prime-rib of beef flavoured with mustard, garlic and herbs, with natural jus, horseradish and mustard on the side

dessert course

five-spice profiteroles
Chinese five-spice crusted profiteroles with vanilla pastry cream & seasonal berries

passion fruit & chocolate mousse
Chinese snow fungus & passion fruit gelee on a creamy chocolate mousse, served in a votive glass

lemon tarts
tangy, lemon curd in a crisp pastry shell with bruleed meringue

seasonal fruit
grapes, blackberries, raspberries, blueberries, plus pineapples, assorted tropical fruit

french macarons
earl gray macaron with dark chocolate ganache