As wedding caterers, we’re used to the different challenges in creating menus for clients, but when Alicia Keats first called in regard to this wedding, she said her couple wanted “an amazing food experience” and “they wanted plated” and “family-style” and they wanted “VEGAN.” “Say that again” says I – “Family-style, plated and vegan?” Then Alicia said, “Oh, my couple also said, NO PASTA!”. “Okay” I gulped, “this will be easy…”
After meeting with Alicia and the bride and groom, we had a pretty clear understanding of what they wanted – big food with big flavour. They wanted their guests to be well fed, and not once ask – Where’s the beef?
After the wedding at The UBC Botanical Gardens Amphitheatre, guests made their way down to the cocktail reception. Staff were waiting with specialty beverages, along with Vegetarian Salad Rolls, Falafel Skewers & Tahini Dip, Edamame Hummus Wonton Crisps, Mini Mushroom ‘Yorkies’, and Iced Green Grape & Cucumber Water Soup Shots.
Guests then took their seats on long harvest tables stretched out under the arbor, for a 5-course plated and family-style dinner. The first 4 plated options were an Heirloom Tomato Soup, Mediterranean Terrine & Focaccia Toasts, Trio of Roasted Peppers, then a palate cleanser of Watermelon Water & Salad. A family-style dinner followed with Deconstructed Zucchini ‘Lasagna’, Bamboo Rice Cakes with Carrot-Ginger Puree & Cauliflower, and a Farm Fresh Green Salad. And then an outrageous dessert table that we put together with everything sourced from ‘Edible Flours’.
Mari Toni and Tal were an exceptionally lovely couple to work with, not just because of their vision. They were filled with an abundant love for friends and family, and a deep respect for living beings, and this was reflected in absolutely every detail surrounding this wedding. This was a food-focused and utterly joyous celebration!
And then…dancing under the stars for the rest of this very magical evening…