There’s something uniquely magical about afternoon tea. Maybe it’s because its origins are rooted in British antiquity, which is at once singularly quirky, and fabulous. Lewis Carroll’s enduring Mad Hatter floats to mind--a very civilized ceremony occurring in the midst of chaos, absurdity, whimsey, and madness. But that’s, perhaps, the joy of afternoon tea. It...

The actual origins of barbecue are shrouded in mystery, and a multiplicity of theories and myths abound as to which country or region was the true forebearer to what we now consider modern barbecue. My personal take on this is simple: Not long after the invention of fire came the happy discovery of barbecue. I’m...

While Savoury City has become renowned for its custom catered weddings over the years, many people don’t realize that they’ve been quietly transforming the corporate custom catering world one business at a time. While catering weddings is largely different than corporate affairs, many of the core principles that Savoury City adheres to when catering special...

Stop and Smell the Macaroons How often are we reminded to stop and smell the roses--to take a moment to appreciate the beauty that surrounds us, and the little daily miracles that make life so worthwhile. Sometimes we get so busy catering events, that we very rarely get to take a moment and appreciate all the amazing...

In response to what he thought about vegetarianism, the iconic playwright, George Bernard Shaw, once claimed, “the thought of two thousand people crunching celery at the same time horrified me.” The image is, indeed, disconcerting! However, the reality is that perceptions and misconceptions about what it means to be a vegetarian have changed radically over...

Millenials Changing the Food Game When I was a teen, I used to buy three chocolate bars for a dollar at the local 7-eleven on my way home every day (and I wondered why the acne?!). Now teens are making smarter choices and cutting out processed, high-fructose snacks. Those millennials are changing the food game...

As veterans in the catering industry, we’ve seen it all–and we mean everything. Because of our extensive experience, we’ve learned how to prepare for almost any contingency, twist and turn, and glitch (and they always occur)! However, as careful as we are with making sure we’ve got you covered on our end, we can’t always...

Our Grazing Stations are perfect for those events where a plated sit down affair seems too formal. Grazing Stations definitely engender a more social experience and encourage mingling, something that a more structured set up may not allow for as organically....

It’s an unfortunate fact that many of us grew up with less than stellar lunchtime experiences. Some of us were not blessed with moms or dads who would pack the perfect meal, forcing us to warily open our Pandora’s-lunch-boxes, never knowing what unfortunate culinary crime we’d witness: soggy tuna sandwiches on Wonder Bread, expired granola...

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...

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...

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,...

Another of my simple "go to" ingredients to transform a dish from mundane to wow are with flavored finishing salts. They tick a number of different boxes for me and my harried existence when dinner is thrown together in a matter of minutes. I could be braising chicken thighs with a few veggies and adding...

Chili Sauce: Making chili sauce at home is a great way to transform a dish from "ho hum to wow". A sauce like this is perfect for scrambled eggs or a piece of grilled steak - it's dead easy to make - and adds distinctive flavour instantly. You can pay through the nose for prepared specialty...

I can't tell you the number of calls we've received regarding these flourless chocolate cookies. It usually comes after someone has tried one as part of a catered gluten free lunch we've done.   It's always the same refrain - will we sell them some! We can of course, but in it the spirit of teaching...

  We get requests for recipes all the time, but none more often than for our Tuscan Tomato Soup. It has big tomato flavour with just the right amount of bite. The fire roasted tomatoes are key here as their concentration and smokiness are divine - you can find them in most specialty food sections in...

Years ago - in what now seems like another life - I had a dessert business with my brother Bryan. It was back in T.O. in the 'go go' 80's when everyone and everything it seemed, was dusted in a fine white powder - my powder of choice was only the sugar kind of course. The...

I absolutely adore oatcakes - those sturdy little disks that pair nicely with just about anything. I like mine without any added  sugar - just earthy, crispy deliciousness, and unlike the common cracker they're actually not that bad for you - organic oats are gluten free.  My only issue with oatcakes is if you're looking for...

Lucky Peach This magazine is absolutely thrilling for a die-hard foodie like myself. With only five issues published to date, it may be a little premature to crown this the best food magazine in America, but it is a definite contender. What I enjoy most is the irreverence and spontaneity it's imbued with. Themes are explored...

As our cab pulled pulled up to an unassuming restaurant in an equally nondescript suburb of San Sebastian we weren't sure what to expect from Arzak. We read the hype and saw the shows - Anthony Bourdain in "No Reservations" started the fascination for us, then there was Mario Batali''s "On the Road Again" in...

I know Spring is officially here but it still feels cool. The days are starting to warm slightly and there is evidence everywhere - cherry blossoms are on the trees, daffodils and tulips are popping up from the ground and I've seen guys wearing shorts walking down the street eating ice cream (!). None the...

I love cooking with olive oil and am always on the lookout for new varieties and flavours. Olive oils are touted as one of the healthiest oils around and the varieties from around the world are endless. This weekend I went to a specialty shop located at 2571 West Broadway called The Vancouver Olive Oil...

[vc_row row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" css_animation=""][vc_column][vc_column_text] Sustainable Seafood Sandwiches We've been on a mission of late to revamp our sandwich menu to better serve our commitment to sustainable seafood. Thankfully, locally sourced salmon is plentiful and forms the basis for our new sandwich (pictured above). The goal we set for ourselves was to create a...

Years ago, I was what could best be described as a bad vegetarian. While I swore off meat, I didn't exactly embrace vegetarianism. My diet was terrible- a mishmash of easy to eat convenience foods sorely lacking in essential nutrients that eventually drove me back to eating meat. I think now, I was probably starving...

We used to "buy in" bread for all of our sandwiches used in our catering company. A perfectly acceptable practice that saves the time and expense of doing it yourself, but the downside is this product can be a bit generic if your competition uses it too. Instead we've been weaning ourselves off of store...

We participated in this year's Professional BC Wedding Awards in the best hors d'oeuvre category. Our entry held true to our local and sustainable roots, by featuring a fresh Dungeness Crab Salad nestled in an organic Ambrosia Apple Cup. After many attempts, our chefs Tracy and Jenny managed to get the dried apple slice into...

Ever since I knew what is was, I wanted to make bread. It was always the smell of freshly baked bread that captivated me. That smell today has the power to transport me back in time. For instance, whenever I smell just baked bread I’m back in Middleton, NS in my mother’s kitchen on a...

Bringing as much food production in-house has been a long standing goal of ours. We could file this post under food security or eating locally or perhaps it has more to do with quality control, but the absolute truth is it’s a ton of fun making things from scratch. Out of all the activities in the...

There really is no greater pleasure than making your own food from scratch. The collective wisdom of thousands is filtered down the generations to rest with me for a while. The final results are always a mystery until that first taste test. It's like embarking on a journey where the final destination is hinted...

As most already know, food is my passion, but it is also my business. I've always heard that turning a passion into your livelihood is a sure way to extinguish it; thankfully it hasn't happened to me yet. Working as a caterer does have its challenges, and occasionally these challenges are ramped up to the...

I love having time off. Don’t get me wrong I love what I do for a living, but it has a tendency to dominate some of my other predispositions. I rarely get a chance to cook these days despite owning a catering company, so I jump at every opportunity to get in the kitchen. I...

[caption id="attachment_691" align="alignleft" width="200" caption="Smelling Salt at Bastille Market"][/caption]Flavoured sea salts (fleur de sel) present interesting twists on the oldest, ubiquitous food seasoning known to humankind. I’ve been collecting salts for some time now and have a larder full of delicious finishing salts from around the world. I’ve found them to be the perfect travel gift...

It was by accident that we stumbled on Chez Robert & Louise, so had no idea of the hype it has endured since Anthony Bourdain's "No Reservations" visit in 2007. What we saw was a bustling little restaurant with an inviting open hearth, and then what caught our eye was that the hearth was actually...

How do you describe a Parisian macaroon? They simply defy words. These little devils are definitely a contradiction, they’re like an effervescent cloud of taste and texture that belays their appearance. Their depth and character and flavour is revealed over the course of a single bite. Initially crunching, they open up to a soft melty filling...