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! ...

These days just having the family over for dinner can be a logistical quandary. It seems that everyone has very different dietary specifications, which very seldom seem to overlap! My sister is a vegetarian, but still eats chicken; my mother is on the “no carb” diet, and is currently swearing off bread and pasta; my...

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?...

Recently I was re-watching the classic film An American in Paris. I love that iconic opening scene when the great Gene Kelly wakes up in his tiny Parissien walk-up. His homunculus one-room flat creatively serves as bedroom, kitchen, dining room and washroom! While this is a comic exaggeration of life in Paris for the 1940’s...

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...