Local Caterer to impress veritable who’s who at opening reception
Vancouver, B.C. - Vancouver’s own Savoury City Catering Company kicks into high gear as it prepares to feed 11,000 hors d’oeuvres to 1350 organizers, politicians and Heads of State at the 2010 Olympic Games opening reception cocktail party hosted by the City of Vancouver on February 9th, 2010 at the Queen Elizabeth Theatre.
In no small feat by this single small catering company, Savoury City Catering won a bid to cater the city’s Olympic Games opening night reception by bringing the outside in. Using elements from the outdoors to display a generations-long connection to the land, Savoury City won the opportunity to please palates with sumptuous, high-quality local and sustainable foods, including Fraser Valley lamb, Dungeness crab and Qualicum Bay scallops.
“There’s a virtue in being small and aligning with other small, local enterprises,” says Executive Chef and owner of Savory City, Donna Wadsworth. “In the end it’s about sustainable businesses creating thriving local communities.”
Using the best ingredients B.C. has to offer, Savoury City’s Curried Dungeness Crab Salad, Ceviche Bar featuring Qualicum Bay Scallops, Albacore Tuna Tartare Cones and Wild Mushroom Ragout Crostinis are among the selection of eight hors d’oeuvres being served at the Queen Elizabeth Theatre. But securing 170 racks of lamb and 76 kilograms of seafood from local suppliers before submitting its bid was not an easy feat for the 12-person operation that prides itself on its own, longtime local suppliers.
Including elements from the outdoors -- tree stumps, pieces of cedar and fir, along with moss, ivy, and beach stones -- to create authentic displays of B.C.‘s rugged landscape with ocean, earth and urban garden themes to show a connection to the land, Savoury City is wowing revelers with visions of beautiful B.C. at its food stations. After scrambling to secure the resources that many larger companies had already gobbled up, Savoury City more than quadrupled its staff size, ran the whole team through security checks, purchased new uniforms, wrote guides for protocol and created mock-ups of the food stations.
Beth Boyle
Spark Group
