Vancouver  - Savoury Chef Foods Ltd.

One of the best views in Vancouver is located at the Green Roof Tent – At The Telus World Of Science. Sheila and Aaron celebrated in style with friends and family, all pulled together by the wonderful team at Filosophi Events. Guests were treated to a multi-course dinner focusing on the best BC has to offer. The night started off spectacular with Aaron hand selecting all of the wine pairings for each of our courses. What could be better than a night ending with fireworks off of a barge in false creek? We were especially thankful to be apart of their special day.


“Taryn and the team at Savoury Chef made our wonderful celebration truly unforgettable. Their friendliness and great service, attention to detail, absolutely amazing food, and stunning presentation impressed everyone, and our guests are still talking about the menu over a year later! They provided a local, fresh, seasonal menu that truly was special and tailored to us. Most of our friends can’t remember the food served at their weddings; we remember every bite from ours! Thank you for being such a big part of why our day was so perfect.”

– Sheila & Aaron


Multi-Course Plated Meal


beef carpaccio
rare ‘Pemberton Meadows’ beef tenderloin on a parmesan crisp with chervil and balsamic pearls 

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

japanese tuna tartare
BC Albacore Tuna in a cucumber cup flavoured with ponzu, ginger and soy

roasted beets & goat cheese
local goat cheese with lemon zest, golden and red beet terrine topped with pumpkin seed brittle on toasted brioche

smoked duck ‘salad’
smoked ‘Yarrow Meadow Farms’ duck with celery root remoulade on a housemade rye crisp

appetizer course – family style

charcuterie plate
‘Fraser Valley’ duck rillettes, ‘Maple Hill Farms’ chicken liver parfait, ‘Fraser Valley’ terrine de campagne, housemade confitures, pickled cipollini onions, cornichons, Terra Breads baguette and dried fruit crisps 

local antipasto
genoa salami, grilled zucchini, marinated mushrooms, marinated artichoke hearts, olives, chevre with pesto and roasted peppers, marinated green beans, and ‘Terra Breads’ baguette

second course

summer chilly pea soup
creamy pea soup with prosciutto chips, herbs and creme fraiche

third course

corned beef ‘salad’
corned ‘Pemberton Meadows’ beef tongue, potato vinaigrette, cabbage, pickled golden beet

fourth course

ling cod with rainbow zucchini
seared ling cod with a zucchini, pine nut, basil salad, lemon, olive oil and cherry tomatoes

fifth course

crispy confit pork
shredded confit ‘Fraser Valley’ pork formed into a “brick” and crisped, onion puree, seasonal wild mushroom, shaved carrot and celery salad

dessert buffet

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 glas

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

earl-grey macaron
earl gray macaron with dark chocolate ganache

seasonal fruit
a selection of seasonal fruit