Date
Category
UBC Botanical Gardens, Wedding
About This Project

Wedding at UBC Botanical Gardens

Wedding Vision

Grace and Kenny are getting married and hosting their ceremony and celebration at UBC Botanical Gardens. Guests will begin to arrive at approximately 4:00PM for the 4:30PM ceremony, and the lawn of UBC Botanical Gardens and Arbor will be transformed into a romantic and elegant landscape.
The wedding will begin at 4:30 PM and will last for approximately 15 minutes, and then guests will be invited over to the cocktail reception area to mingle and enjoy. Staff will immediately begin tray passing wine and mineral water, and the bar will also be open where wine, beer, mixed drinks and non-alcoholic beverages will be available. Once everyone has a drink in hand, staff will begin passing a selection of hot and cold hors d’oeuvres.
Then around 6:00PM, guests will take their seats for dinner. Wine will be offered as guests take their seats, and will be topped up throughout the evening. A fabulous, multi-course family-style dinner will follow.
Dancing will begin around 8:45PM and continue into the night. Around 10:00 PM, adelicious late night snack will be put out for guests to enjoy. Last call will take place at 11:00 PM, and then guests will depart by 11:30PM

Menu

Tray Passed Hors D’oeuvres

SMOKED SALMON CROSTINI
Crisp ciabatta crostini topped with dill cream cheese, smoked salmon, fresh dill and lemon zest
MARGARITA MAC‘N’CHEESE BALLS
Sundried tomatoes, mozzarella, parmesan & fresh basilmac‘n’cheese croquettes…with an oven roasted tomato chutney
SUGAR CURED BEEF SKEWERS
Tender slices of sugar-cured beef speared with mint leaves on carved bamboo sticks, served with a lemongrass scented dip

Family-Style Dinner

ARTISAN BREADS & BUTTER
House made ciabatta and focaccia with butter and extra-virgin olive oil and balsamic for dipping
KALE & SQUASH SALAD
Shaved black Lacinato kale with roasted butternut squash and a little bit of roasted acorn squash toasted pine nuts and avocado with extra-virgin olive oil, fresh lemon and Maldon seasalt

2nd Course

DUCK & MUSHROOM PAPPARDELLE
With duck confit, sautéed local and wild mushrooms, olive oil and herbs…with individual cheese graters and a chunk of parmigiana cheese on each table

3rd Course

BBQ CEDAR PLANK SALMON
Individual filets of hook & line caught salmon, skin on and pan roasted…served crispy skin side up on garnished platters with gremolata and roasted lemons
ROAST STRIPLOIN
AAA, grass fed Alberta beef, marinated, grilled and slow roasted to medium-rare, thinly sliced and served with a natural jus, a drizzle of Oro de Castro extra-virgin olive oil, freshly cracked black pepper and Maldon sea salt

Wedding Vendors

Event Planning – Spotlight Events
Event Decor –
Niche Events
Catering –
Savoury City
Venue- –
UBC Botanical Gardens