Sonny had Cher, Dean Martin had Jerry Lewis, Tom had Jerry, Hall had Oats, and Peanut Butter had Jelly. What am I getting at? Most things are better with a partner! Indeed, finding the right partner in life or in business is key to success! Partnership Perfection Of course, most people know that Savoury City is...

As April glides into May, Vancouver undergoes its annual transition from damp gloominess to sunny gloriousness. And, like clockwork, eager sun-seeking Vancouverites emerge from their interior existence and populate the parks, patios and seawalls en mass! It’s also the time when Brides and Grooms start preparing for their big day--yeah, this is the beginning of...

Upon departing for Thailand and Laos, Savoury City’s Donna Wadsworth and Blaine Arnot made a pact that whilst traveling throughout the country, they would stick to only authentic Thai eateries–sticking mostly to street food, and even venturing from the street to the alley where some of the most challenging fare can be found! Food being...

Quality Never Goes Out of Style These days it seems that words such as “organic,” “locally-sourced,” and “handmade” areused ubiquitously by any number of businesses, ranging from Michelin star establishments to fast food restaurants. The result is that these terms are reduced to meaningless buzzwords--their efficacy and power greatly decreased.However, for Savoury City, these words...

While weddings are, by nature, traditional affairs and much of the guest etiquette has not changed very much over the years, the advent of smartphone technology and social media; however, have complicated wedding dos and don’ts to some degree. So, while you may know the common social wedding rules, there are some grey areas that...

There used to be a section in GQ Magazine called “GQ Regrets,” where they would reprint one of their old articles from a previous decade and apologize for promoting what now was clearly a horrible fashion trend. I think the best one was their 1970’s feature on “men’s fur bathing suits.” The regrets section was...

One of the most indelible memories I have is dining al fresco at a farm in Gordes, France. It was one of those perfect summer evenings, the golden light casting a magical hue over the rural landscape. The rustic, antiquated, wooden long table was set with simple elegance: wildflowers, cloth serviettes, and jugs of Rose....

Swedish artist, Christian Marclay, once said, “art is all in the details.” We couldn't agree more! We believe that attention to detail separates the good from the great--it separates shoes from Manolo Blahniks, designers from Karl Lagerfeld, cars from Bentleys, singers from Aretha Franklin and dancers from Fred Astaire. It’s the near-obsessive adherence to the...

We at Savoury City love a good party. The more creative the better! We were thinking recently about our love of a good theme party and how it's a great way to break free from the expected, the norm and (God-forbid), the mundane! There is, perhaps, no better reason or opportunity (not that you really...

We know that the title of this blog may be misleading. While some of us may be dreading the big 5-0, most of us embrace the milestone. I mean, let's face it, these days 50 is the new 30! You're far from cruise wear and taking up lawn bowling! So why are we "groaning?" Let...

We've been watching the Winter Olympics with our friends over the last few days, and it got us to thinking about the evolution of hosting sporting event home parties. From the Super Bowl to the Stanley Cup, we've come a long way from the faux-wood paneling in the basement "rumpus room," trading up for sleek,...

So you've just binge-watched the latest season of "The Crown" and now you absolutely need your next event to be a plated affair! A Buffet-style dinner just won't cut it anymore! I mean, would Princess Margaret have to stand up and wait in line to get her food! God Forbid! ...

As many of you already know, Savoury City Head Honcho, Donna Wadsworth, has been in the catering biz for a very long time! Her Executive Chef, Mathew Koyanagi, has also prepared, cooked and baked meals in some very diverse places! In truth, between the two of them, they can cater virtually any venue! From back...

As veterans in the business, we’ve catered more weddings than we can remember! Well, that’s not entirely true. We do remember each and every wedding we cater. We remember because, throughout the process, we get to know the bride and groom and their families, and for that spot of time, we feel like a part...

Whether plated, buffet or family-style, Savoury City is famous for its creative, mouth-watering, and gorgeous cuisine. And while we know that the word Savoury figures prominently in your name, we don’t want to overlook our sweet side! What meal would be complete without it?...

In her novel, The Elegance of a Hedgehog, French Novelist and philosopher, Muriel Barbery muses, “When tea becomes ritual, it takes its place at the heart of our ability to see greatness in small things.” We like that sentiment, as it reflects our catering philosophy. Indeed, we take great pains to ensure that every event...

At Savoury City, You Get to be the Chef! So whether your staff is Paleo, Lacto, Vegetarian, Vegan, or some combination of these, the Buddha Bowl option has you covered! With the Buddha Bowl, your staff gets to be the chefs and Vancouver Caterer Savoury City provides the best, most delectable ingredients for them to...

Organization, precision, teamwork and vision. These are a few of the nouns that are required to transform a venue like downtown’s,The Permanent, into a 1970’s disco wedding wonderland. Moving Parts There are a myriad moving parts that must be perfectly coordinated, which is why it’s best to leave it up to the professionals--especially when you’re...

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...

Our visit to Florence’s Trattoria Sostanza started somewhat inauspiciously with a search for the restaurant itself, as street numbers here are not in the order we are accustomed to. Sostanza is 25/R? Okay. We finally arrive at exactly 8:50pm, but the restaurant is closed, sealed up, the ‘garage’ door pulled down. Could this really be it?...

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...

We love the beginning stages of planning a wedding - it's all about possibilities - where any idea is given its place in the sun and considered if only for a moment - inspirations like  "cocktail luges" might be entertained. Unfortunately, this stage of the planning process doesn't last nearly long enough. As soon as...

With little time left in a rather packed sojourn to Seattle we felt compelled to get one final meal in before returning to Vancouver, and what a meal it was! After visiting "the Walrus and the Carpenter" earlier on the trip and enjoying it thoroughly, we made a B-line for it's sister restaurant "The Whale...

[caption id="attachment_1333" align="alignleft" width="250"] Wandering San Sebastian is like one giant culinary night market[/caption] San Sebastian is firmly at the top of the culinary heap for me for one simple reason - they've created a genre of food, the "small plate", and made it totally their own. But it's more than that...

[youtube=http://www.youtube.com/watch?v=yIc_o9gAIoA] We had the great good fortune to tour the South of France last year, making a number of stops at some of the best local markets including Apt, Lourmarin and L'Isle-sur-la-Sorgue. In this video, I briefly make my way around the food stalls of the outstanding Aix en Provence market sampling some of the freshest food...

I have often wondered if I wasn't a caterer and event planner, what would I be doing? If I'm honest, I'd say I do have my limitations. I wouldn't for instance be in a career that puts an emphasis on math. Although, I do understand basic accounting - you're supposed to take in more than...

[caption id="attachment_1143" align="aligncenter" width="450"] Smelling the basil in Apt, France I bought some of the spray concentrates - great for salads[/caption] For people like us who work with food day in and day out you'd think we'd plan a vacation that was more of the 'all inclusive' beach variety, but nothing could be further from the truth....

[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...

Seeing an idea come to fruition has been enormously gratifying. The galette project which began life as a way to use surplus fruit from "Vancouver Fruit Tree Project"(VFTP) to create a value added product has morphed into a social enterprise venture that now is being actively managed by participants of the Environmental Youth Alliance (EYA)...

Mini Apple Galettes by Blaine Arnot Here is the recipe we've been using for the galettes being sold by "The Fruit Tree Project" at the Kitsalano Pocket Market this past summer. No secret, just a really simple and delicious recipe you can make yourself. makes about 10 individual pies For the dough 7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour 3-3/4...

[slideshow] Here are a few photos from our recent galette sale at the Westside Pocket Market. It was a thrill to see so many volunteers show up at the shop for a day of pie making. We used transparent apples for these babies. Transparents are quite tart so they lend themselves beautifully to this application. We...

We finally got to test out our "social enterprise" venture with "Vancouver Fruit Tree Project". It seems like eons ago we made the proposal to turn surplus fruit harvested in Vancouver by "VFTP" into a value-added product that helps to promote their cause. We set up at the new Kitsalano Pocket Market on a...

After completing a cheesemaking workshop with Debra Amrein-Boyes of Farmhouse Cheese last spring I thought it was about time I gave it a shot. I wanted to make mozzarella- a versatile cheese that I was lead to believe was an easy first choice for a newbie cheesemaker. I was wrong. Time and temperature I get, but "feel"...

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...

What does a itinerant chef/event planner who owns a catering company do for relaxation after a hard weeks work? Cook of course! My latest venture in in the area of BBQ. Here in Canada, BBQ usually refers to the appliance on which one grills meat or vegetables, but traditionally, in the Southern US of A, there...

Newlyweds, semi-urban farmers and incomparable hosts, Nick and Ingrid have managed to do what few of us back-to-the-land wannabes have done: they got back to the land! Implicit in the expression “Back to the land” is the idea that we left the land and are now returning. While this might be true for some...

[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...

Slow Food Vancouver organized a great event with Farmfolk/Cityfolk at The Italian Cultural Centre on December 10th. in honour of Terra Madre Day. The event was the AGM for Slow Food Vancouver, but also a fundraiser with the goal of sending two local farmers to Terra Madre next year. Terra Madre is a major...

I'll be participating in Slow Food Vancouver's Adopt-A-Farmer fundraiser to send local farmers to Terra Madre in October 2010. Slow Food Vancouver and Farmfolk/Cityfolk are hosting the event at the Italian Cultural Centre on December 10th at 6-9 pm. I'm paired up with Jerry Gelderman of Gelderman Farm. My plan is use Jerry's ham...

Keeping abreast of food issues is challenging to say the least, so finding the September 21st. issue of The Nation was welcome relief. Here you'll read Dan Barber's take on Why Cooking Matters. Also, Alice Waters delves into school lunch programs in A Healthy Constitution. Here is a brief excerpt from Alice's article: " We are...

Originally we pitched this Apple Pear Chutney idea to the Fruit Tree Project as a value added product that they could sell. The basic premise was to take the over abundance of summer fruit, "can it" as a tasty chutney and offer it for sale at some of the Christmas markets in Vancouver. We thought...

Necessity is indeed the mother of invention. While it is almost unthinkable that we could ever grow enough food to feed ourselves in Vancouver, there are examples of cities like Havana doing just that. A longer growing season, and less competition for the land from developers gives Havana a distinct advantages over us, but there...

To the uninitiated, community gardens can easily go unnoticed. They're usually tucked away and can easily pass for overgrown, disused lots. Well, actually many are in fact disused lots located on private property that is currently underutilized. In most cases, loose agreements are formed between site owners and interested urban farmers to use the land...

Blaine has been lending his support to the Fruit Tree Project in the last few weeks and is loving it. For those unaware, this volunteer organization works with fruit tree owners in the city of Vancouver to pick fruit that might otherwise be left to spoil. Like the best ideas, The Fruit Tree Project is...

For anyone that knows me, knows that I'm a big supporter of all things local. I can often be found shopping in places like Jack and Jill on Granville or Walrus on Cambie. While I get immense pleasure in supporting small businesses and meeting their respective owners, I'm also aware that small businesses build vibrant...

Vancouver has an abundance of fruit bearing trees within its borders. Most trees are tucked away from view in backyards throughout the city, but a lot of perfectly edible and delicious fruit can be found in public parks or along busy thoroughfares. A great deal of this produce is left unharvested, and it's a shame...

Every year we participate in Feast of Fields (the annual fundraiser for Farmfolk/Cityfolk), and every year it seems to sneak up on us as if we were not paying attention. We knew we wanted to make a savoury cupcake, for this year's event, but we hadn't decided on the flavour profile until the very last...

[youtube=http://www.youtube.com/watch?v=YqM9HAoJZQg] Always one for adventure, I couldn’t resist the opportunity to cycle around beautiful Agassiz BC as part of Slow Food Vancouver’s third annual Summer Cycle Tour. It was a chance to commune with nature and fellow foodies while exploring the countryside on two wheels. This self-guided tour meant that you could go at your own...

Pulled Pork Tostadas are not the sort of food one would expect to find at an organic u-pick farm in the Okanagan, but it does exist! Slightly off the beaten track on the road from Oliver to Penticton (Turn left at Curt's Garage) lies Covet Farms. The farm has one of everything, including "Pancho's Country...

Fast approaching is the annual "Feast of Fields" food spectacular at UBC Farm on Sunday, September 13, 2009, 1:00 to 5:00 PM. The event is a fund raising initiative in support of "Farmfolk Cityfolk." FFCF is a nonprofit society that works with farm & city to cultivate a local, sustainable food system. 2009 marks the...

We had the great good fortune to attend "Outstanding in the Field" at UBC Farm on Sunday July 19th. This traveling roadshow brings together local farmers and food artisans, chefs and winemakers, to celebrate the bounty in our own backyard. While the localization of food lies at the heart of this culinary adventure, it...

One of our guilty eating pleasures, when we find ourselves at home, has got to be pizza. I know I'm not alone when I say we eat pizza at least once a week. For the longest time, we'd order from Firewood on Cambie St. to get our weekly fix, but for a large pizza, there...

We took in an inspiring talk by Michael Pollan at UBC Farm. The event was superbly organized by Barbara-Jo of Barbara-Jo's Books to Cooks. Michael was promoting the paperback release of In Defense of Food: An Eater's Manifesto His only Canadian stop! Here's a quote...

The movie "FRESH" will be screening in Vancouver on June 10th at UBC Robson Square as part of a North American tour. FRESH celebrates the farmers, thinkers and business people across America who are re-inventing our food system. Among several main characters, FRESH features urban farmer and activist, Will Allen, the recipient of...

Michael Pollan’s immensely readable book, “The Omnivore's Dilemma: A Natural History of Four Meals”, written in a “Columboesque” investigative style, is aimed at the heart of 21st century omnivores- US! In tracing food back to its original “inputs”, Pollan learns some fascinating, not to mention alarming, things about how food is produced. We have the...

[youtube=http://www.youtube.com/watch?v=3oMsxOxCIao] I couldn't resist posting this little video. I'd be the first to admit that "rap" eludes me for the most part but this is positively brilliant. Their energy, cleverness and musicality are undeniable....

<img I'll be presenting "All Things Rhubarb" at the cooking stage of EPIC: The Vancouver Sun Sustainable Living Expo, Saturday May 9 at 3:30 PM. Epic takes place at the Vancouver Trade and Convention Centre, and is Western Canada's only green consumer tradeshow and eco-marketplace. The premise for my presentation, fitting for the weekend...

I'm a big fan of Mark Bittman. I can really connect with his sense of simplicity regarding the making and eating of food. The self-confessed "vegan before 6:00 PM" has some great recipe ideas on his NY Times blog- just what I need after being surrounded by food all day. I just had to make...

I have two nephews, that like most children of this day and age, are incredibly hard to impress. They've seen it all, and by the tender ages of 7 and 10 respectively, not much gets them rocking. So, being the aunt that always has to come up with something new and cool, I went to...

My mother, while never known for her cooking prowess, did have some interesting culinary habits. Being a true “Blue Noser” from Kentville, Nova Scotia, she had us picking dandelion greens along busy Toronto thoroughfares. I was always terrified classmates would see me (in horror) as they rolled down the street in the back of...

[youtube=http://www.youtube.com/watch?v=dUQspG05htQ]It has long been known that successfully foraging Western honey bees perform a dance on their return to the hive, known as waggle dance. The bees, after finding a good supply of food, will communicate to other bees by dancing at a particular region in the comb. We actually managed to find some amazing footage...

[youtube=http://www.youtube.com/watch?v=JnUAJ9iN19E]I know, we're a few months away from the opening of the outdoor farmers market scene in Vancouver, but the last few days of blissfully warm and sunny weather has put it to mind. It's incredible to think how far the markets in Vancouver have come in such a short time. It really says a...

We all have them; those days when, in between meetings, soccer practice and yoga you’ve have to fit in dinner. Where’s the time for that? Our mental dexterity depends on eating well, and our pocketbooks will thank us too! So what are the tips and tricks to eating well without breaking down and resorting to the drive-through...