Vancouver  - Savoury Chef Foods Ltd.

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.


“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)


  • Location: Gipaanda Farm

The Menu

Served Family Style

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

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