10 Jul A Wedding Story
A Wedding Story
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 flattery! However, we never want to simply duplicate an experience. Each couple is unique, and it’s important to us that we create a menu that reflects not only their culinary tastes but their personality as well. Fun and flirty canapes? Formal and subdued Hors d’oeuvres? It all has to match you and the mood of your big day!
Menus as Unique as You
This was the case with Kenny and Grace’s Wedding. Grace had attended Nadia and Victor’s gorgeous wedding at the UBC Botanical Garden a few years earlier and loved what we had done. Fast forward two years. It was Grace’s turn to get married and she thought of us! We wanted to make sure that Grace and her fiance, Kenny, didn’t just get a carbon copy of the menu Grace experienced at Nadia and Victor’s wedding, so it was important for us to meet with them and get a feel for their culinary preferences.
Down to the Noodle
What was clear is that Kenny and Grace adore pasta! They didn’t want a fusilli or “twirly” noodle as those can easily roll off the plate and onto guests’ fine clothes. That simply wouldn’t do! So, we decided on a beautiful pappardelle–a flat noodle was sartorially safer!
Chef Mathew’s Magic
Once the perfect noodle was chosen, our executive chef, Mathew, decided that a duck confit and wild mushroom pappardelle would be the best way to go. Unpretentious yet refined, just like our clients. The perfect pasta dish!
First Things First
For the first course, we decided on a Tuscan Kale and Roasted Squash Salad. It was a great starter dish, and included fresh avocado and toasted pine nuts for the perfect “pop.” The consummate marriage of texture and flavour.
Something for Everyone
As this was to be a sharing dinner, we wanted to make sure that the menu had variety and flavour diversity. Mission accomplished! There was something for every guest here, and each dish was perfectly balanced and complimented the other. Sounds like a recipe for a long lasting marriage! A sharing menu can be a great way to create a refined, yet informal environment, and helps to engender conversation and community at the table.
Coming in Third
We love using locally-sourced produce, so the Cedar Plank Wild BC Salmon was an obviously wonderful choice. Grace and Kenny wanted the salmon skin to be crispy, so we cooked it at the UBC Botanical Garden. This meant bringing giant frying pans and setting up ovens on site in order to ensure the salmon had the perfect crispy skin texture. Add a touch of gremolata and roasted lemons and you’re in fish heaven!
No Culinary Crimes Committed
The AAA Alberta Grass-Fed Roast Striploin was so flavourful and fresh, it only required a drizzle of olive oil, natural jus, and freshly cracked black pepper and Maldon sea salt. It would be a crime to overpower the natural flavour with heavy sauce!
It’s All in the Details
The Garlic Sauteed Broccolini was complimented by the crunch of Maldon Sea Salt, and drizzled with insanely aged balsamic vinegar, sourced by Chef Mathew. Who knew broccoli could be this sexy!
Less is More
Kenny and Grace wanted Whole Roasted Heirloom Carrots prepared simply, yet elegantly. Some beautiful olive oil and Maldon Sea Salt was all they needed. Magnifique!
The Savoury City Family
Kenny and Grace’s wedding was a joy for us to be a part of, and that’s largely due to the collaborative nature of planning the menu with them. The wedding was had a dream-like feel– the kind where you don’t want to wake up! Being such an integral part of a couple’s big day is an honour. Like so many of the couples we work with, they become more than just clients. They become part of our Savoury City family.