Vancouver  - Savoury Chef Foods Ltd.


“Chef Taryn and Savoury Chef are a class act. Not only is their food delicious, but  it always looks great and photographs exceptionally well. With Savoury Chef you can expect to be overwhelmed with plate upon plate of colorful and seasonal eats. I’ve had the pleasure of photographing weddings catered by Savoury Chef on more than one occasion, and have always been impressed with their food and service.”
– James Moes Photography Holy Holy Matrimony


The Menu


thai chicken satay
Maple Hill farm chicken breast marinated with Thai spices and served with a coconut curry dipping sauce

salmon skewers
BC wild salmon with corriander and an orange glaze

jamon croquetas
seranno ham and bechamel fritters

crisp risotto balls stuffed with provolone and sundried tomatoes, rich tomato sauce and basil oil

rustic buffet

artisan flatbread (on the tables)
housemade artisan flat bread with coarse salt, olives and herbs. These will be laid out on the dining tables for your guests to rip and eat. Served with Italian olive oil and aged balsamic.

slow braised beef
tender braised ‘Pemberton Meadows’ chuck roast. This is a description from our butcher, Jason, when describing braising something “it’s tender saucy goodness!!”

gemelli pasta with tomato and pesto
gemelli pasta with a fresh tomato sauce, drizzled with basil pesto (nut free) and shaved Grana Padano cheese

mashed potatoes
the smoothest, creamiest and richest mashed potatoes you will ever have, because mashed potatoes and braised beef are a match made in heaven!

vegetarian antipasto platter
grilled asparagus, marinated mushrooms, marinated artichoke hearts, olives, marinated manchego or chevre and roasted peppers and crusty artisan bread

charcuterie platter and cheese board combo
housemade duck rillettes, Maple Hill Farm chicken liver parfait, terrine campagne (country pate), and house made confitures, pickled pearl onions, cornichons and artisan bread

fall spinach salad
baby spinach salad tossed with orange segments, dried cranberries and pumpkin seeds with a spiced orange vinaigrette

endive and pear salad
belgian endive, sliced Bartlett pear, Roquefort cheese, candied walnuts and a citrus herb vinaigrette

green beans
green beans with browned butter and toasted almonds

roasted root vegetables
roasted potato, yam, carrots, fennel, garlic and red onion roasted with olive oil and rosemary