Vancouver  - Savoury Chef Foods Ltd.

What could be more beautiful than a summer wedding, hosted as the UBC Botanical Gardens! A beautiful backdrop for a beautiful couple. The weather was out in full sunshine, giving the wedding party and their guests an amazing splendor of an evening. The meal started with bar, canapes, and featured drinks – then the ceremony space was transformed into a long table plated dinner. 

Executed by the ever talented DreamGroup Productions. Featured in Wedding Bells.



Multi-Course BC Focused Wedding Dinner


crisp risotto balls stuffed with provolone, sundried tomatoes & basil oil

grape leaves stuffed with tangy herbed rice, yogurt gel, dried tomatoes and sumac crumb

harissa chicken skewers
moroccan spiced chicken skewers with a herb yogurt dipping sauce

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

wild mushrooms on toast
creamy wild mushrooms with a parmesan tuile and kale chip on a crostini

on the tables

artisan bread and butter

mixed olives

first course

roasted beet & goat cheese salad
roasted golden & yellow beets, mixed with orange segments, ‘Okanagan’ goat cheese, & toasted hazelnuts on a bed of mache lettuce

main course – a choice of

lentil croquettes with with cauliflower
crispy moroccan spiced lentil croquettes, accompanied by a duo of cauliflower (roasted, pickled), silky beet puree, with shaved fennel, lemon and herb salad

wild roasted BC salmon, herb butter fingerling potatoes, brussel sprout leaves, warm grainy mustard vinaigrette, cucumber, horseradish, and creme fraiche

glazed duck breast
roasted crown of duck breast with a honey, orange, and star anise glaze, duck jus, ginger orange puree, confit duck leg and cabbage roll

lamb with cauliflower
thyme scented lamb loin with a sherry reduction, cauliflower and potato puree, green beans and roasted tomato

sides on table
rice pilaf
spiced quinoa

dessert course

wedding cake – served to guests