Date
Category
Wedding
About This Project

Monica & Raymond at UBC Boathouse

Wedding Vision

Guests will arrive at the UBC Boathouse at 3:30PM for the 4:00PM wedding ceremony. Since it’s sure to be a lovely and sunny day, guests will then make their way to the dock and take their seats. The ceremony will begin at approximately 4:00PM and will last for 30 minutes. Following the ceremony, guests will make their way to the reception area where Savoury City staff will be waiting with trays of sparkling wine garnished with a fresh raspberry for all to sip and enjoy.

Once everyone has finished their sparkling wine, a signature cocktail of Vodka & Pink Lemonade (in a pink sugar rimmed plastic glass!), will be tray passed to guests. Ice cold beers will be available in galvanized tubs, for those guests that would just like to ‘grab a cold one’. Cocktails and mingling on the dock will take place from approximately 4:30 – 5:30PM.

Leaving the dock at 5:30, guests will make their way into a beautifully decorated room! Five long tables will be stretched out, and will be draped with crisp white linens with soft grey linen napkins. The bride and groom will be seated at the head table, along with 3 bridesmaids and 3 groomsmen. The room will be pretty, simple and romantic, with pipe and drape and a floral wall covering the totem sculpture.

Wine service will commence as soon as guests are seated, and will continue throughout dinner. A Full Bar will be open and will continue for the duration of the evening. Two signature cocktails will also be available at the Bar – ‘Pucker Up’ and ‘Put a Gin on It’. Two fabulous and fun cocktails!

Dinner will begin at approximately 6:50PM, and then at approximately 9:00PM, the dancing will begin! Last call will take place at 11:45PM, and guests will depart by 12:00AM. Our staff will continue to clean and organize the rentals for pickup, and then depart at approximately 1:00AM.

Congratulations Monica & Raymond!!

 

Menu

POACHED JUMBO PRAWNS
An abundant display of cold poached jumbo prawns…served in galvanized tubs on crushed ice…accompanied by oven-roasted tomato cocktail sauce and togarashi aioli

GRAZING STATION

Tomato, Basil & Roasted Poblano Dip / Tapenade / Imported Cheese  /  Crudité
One full grazing table theatrically presented on a display of wooden platters and slate tiles…all accompanied by individual tent cards for identification…guests will be able to casually graze and nibble…

3 COURSE PLATED DINNER

 

 First Course

ARTISAN BREAD AND BUTTER
An assortment of house made focaccia, sourdough and ciabatta breads, served warm with sweet butter

DUNGENESS CRAB CAKE & SALAD
Warm Dungeness crab cake on a yellow beet ‘smear’, with a dollop of emerald green parsley aioli…accompanied by a baby greens and frisee salad with sherry vinaigrette, golden beet jewels, micro herbs and soft pink edible flowers

Second Course

SOUS-VIDE BEEF SHORT RIB
A meltingly tender beef short rib on creamy lemon-herb risotto…with Naramata Bench red wine demi, and shavings of parmigiana-reggiano

With seasonal vegetables such as baby zucchini and patty pan squashes, asparagus tips, English peas and carrot jewels

LING COD & RISOTTO
A fish option will be available for those guests that would prefer to not have meat

Dessert Buffet

A lovely selection of little sweets…

 

TESIMONIAL FROM THE BRIDE

As my fiance and I went down the list of preferred vendors for our wedding we had told our ourselves we would not let that affect our decision when it came to food. We wanted the very best for our guests. There were many misses as we spoke to the catering companies on the list. And then we met Donna Wadsworth, Head Honcho, as she calls herself.

From the hour long initial phone conversation we had I already loved her. She was super friendly, listened to what we wanted and gave us precious advise. We knew we wanted a plated dinner but was on a sort of budget. Together we created a menu that was both appealing to the eye as well as delicious to the palette. She had added pressure as my own father was a retired head chef at a prestigious establishment for many years. After meeting her, I wanted to marry her. She was even friendlier in person and so warm and made us feel like we were her best clients in the world. Although I know she caters 100’s of events a year. We had a sit down menu tasting in her tasting room and tried every single course that we had created. She even wrapped up some bread for us to bring home as they had freshly baked all the loaves especially for us to try. After thousands of emails back and forth she never lost her cool and gave us so many ideas on how to make our wedding “US”. The wait staff were tremendously professional and attentive. Some of the feedback after the wedding were ~
“That was the best wedding dinner I have ever had in my life”
“I cannot believe they created that out of a truck in a hallway, it tasted like it was from a 5 star restaurant”
“I’ve photographed 1000’s of weddings and that by far was the most delicious meal I’ve been served at a wedding”
“The sous vide short ribs were ridiculously tender”

We would highly recommend Donna and her team and Savoury City to cater all your events. You’ll have your guests drooling and talking about the food for years to come!