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Enchanted Evening at VanDusen Botanical Gardens

An evening of enchantment to celebrate 50 years of marriage took place in a spectacular setting of VanDusen Botanical Gardens.  After Champagne and hors d’oeuvre in the rose garden, guests were escorted to a beautiful wisteria draped arbour to enjoy a caviar station serving organic BC sturgeon caviar complimented with shots of tequila and vodka.

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Following a renewal of vows, guests were enticed to dinner on the great lawn by flute playing fairies and elves releasing Monarch butterflies.

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A gourmet dinner with synchronized service was served in a lavish outdoor dining area accompanied by harp music.  Entertainment after dinner featured world class performers and a Broadway production.

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Enchanted Evening 2

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After the show guests moved indoors to a chic dance club party and a lavish dessert buffet featuring profiteroles, macaron and chocolate glitter truffle topiary trees and naked layered wedding cakes.

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Enchanted Evening at VanDusen Menu
Created by Executive Chef Margaret Chisholm

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Hors d’oeurvre
Apple Cup with Parmesan, Microgreens and Pecans
crisp green apple cup finished with d’Anjou pear essence

Chickpea Tartlet with Saffron
roasted summer vegetables, saffron and yogurt

Crêpe Purse with Lobster and Tarragon
tender crêpe stuffed and tied with a chive

Granville Island Sake Cured Sockeye Salmon Crisp
seasoned with fresh ginger, pink peppercorns and fennel with watercress and ginger mayonnaise

Polenta Cup with Chicken and Piave Cheese
braised chicken in red wine and rosemary

White Truffle Pancake with New York Steak
smoked salt-rubbed grilled beef with tomato Parmesan fondant and radicchio salad

Caviar Station
BC Northern Divine Certified Organic Sturgeon Caviar
blini, toast points, crème fraîche, egg yolk, egg white, shallots, parsley
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Warm Artichoke Heart stuffed with Taleggio Cheese Béchamel
with a salad of organic greens, jicama, pumpkin seeds, cherry tomatoes, apple cider grainy mustard vinaigrette

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Seared Sablefish with Preserved Lemon Salsa Verde
accompanied by a Yukon gold potato cake, heirloom carrots, haricot verts, asparagus

After Party – Sweet Endings
Profiteroles filled with milk chocolate, raspberry and white chocolate, coconut and white chocolate
Orange Grand Marnier and Raspberry Macarons
Naked Cakes featuring triple berry vanilla cake, lemon lime strawberry cake and chocolate raspberry cake
Glitter Truffles with hazelnut, raspberry, dark chocolate, dulce de leche


Event Catered by:  Culinary Capers Catering





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