OUR BLOG

Just like fingerprints or snowflakes, no two weddings are exactly the same. That’s because no two couples are the same. However, wedding guests often approach us saying that they love our food and would like something similar for their own upcoming wedding. We love those moments because, to us, referrals are the highest form of...

Life is good to those who live it, and those who live well, eat well. Indeed, food is such an integral part of our lives–it’s at the centre of our most important moments. From first dates to weddings and anniversaries, good food is the common denominator. It’s no wonder, then, that artists and authors...

Executive Chef, Mathew Koyanagi, is one of the major driving forces behind Savoury City’s unique and inventive internationally-inspired culinary creations. Born in Vietnam and adopted by a Scottish mother and Japanese father, he’s a walking culinary United Nations. Mathew explains that being raised in a culturally diverse family exposed him to eclectic cuisine styles, and...

As veterans in the catering industry, we have come to know some very profound truths—one of them being that catering is so much more than a business. It’s about helping people realize their dreams. Whether it be a wedding or a fundraising dinner, it’s about listening, visioning and building trust with our clients—many whom we...

Celebrate the Sacred and the Silly When people think of catering, they often only think of weddings and corporate events. However, the truth is that Savoury City can do so much more! Yes, we love helping create the perfect wedding day or corporate event, but our very talented kitchen staff and event planners love to use their...

Donna Wadsworth, head honcho at Savoury City, has some ideas on the subject. Having spent over 20 years in the custom catering industry, she certainly knows a thing or two about creating magical and lasting memories: “When I think of my most memorable meals, they are not the most expensive ones. The food has to take...

A Culinary Autobiography Chef Mathew Koyangi is a storyteller. Herbs and spices form his grammatical structure and his cooking completes the complex sentences of his personal narrative. To taste Chef Mathew’s creations is to know his history--like reading tea leaves, much can be revealed by the careful study of his dishes. Even sampling his devilled quail’s...

Their Gatsby-inspired tasting evening, held in their splendidly decorated “Back-Alley Tasting Room” was the quintessential example of their acumen for atavism, and their ability to create the perfect “spot of time” for their guests. As we entered via the back alley door (reminiscent of the old prohibition-era speakeasies), we were warmly greeted by Donna, our...

Foe close to 90 years St. Francis in-the-Wood has been hosting weddings in infinite variety. Everything from traditional church weddings to outdoor weddings on the either the church grounds or by the water are possible. The church is at home in it's natural surroundings with lovingly tended gardens ...

We do get last minute calls from time to time, but more often than not the individual on the other end is in a panicked state because something unforeseen has happened - things like a caterer cancelling because they’ve overbooked themselves or a venue suddenly closing it’s doors. Our caller was calm, cool and collected,...

We were installing the last few pieces into our new tasting room, when our furniture designer Jason commented that the room looked “Back Alley Tuscan” and It described perfectly what we were going for - rustic with a time-worn burnish and a few mementos pointing to our love of travel. We’d been planning for months,...