Real Weddings: UBC Boathouse – June 28th 2019

This lovely couple contacted us at the beginning of October and quickly scheduled them in for a tasting before our busy holiday catering kicked in!

Here is a look at the menu choices R & B put together…

The Menu: Maple

The Appetizers

Smoked Gouda + Apple Baguette – Sliced honey crisp apple and smoked gouda on a toasted baguette glazed with honey and fresh thyme.

Hawaiian Chicken Skewers – Diced chicken breast in a ginger teriyaki skewered with fresh pineapple.

Mini Spanikopita – Spinach, feta, garlic stuffed in a flaky filo pastry.

Garlic Pesto Stuffed Chicken Wonton Shells – Crispy handmade wonton stuffed with diced garlic pesto chicken.

 

 

 

 

The Main Dishes

Vegetarian Lasagna – Sautéed bell peppers, zucchini, tomatoes layered with ricotta cheese, spinach topped with mozzarella.

Sirloin Steak – 5 oz. tender centre cut served with gravy and onion relish.

Tuscan Oven Roasted Chicken – Peppers, olives, onions, fresh herbs in a sundried tomato cream sauce.

 

 

 

 

 

The Dessert

 

Fresh Fruit Platter

Dessert Platter – Bite size squares of Nanaimo bars, brownies, butter tarts, and carrot cakes.

 

 

Here are some photos our team captured of their beautiful day…

Testimonial by the newlyweds:

“Thank you so much for catering our wedding last Friday. We had a TON of compliments about your entire spread and the quality of the food!”

The Vendors

Caterer: Ritz Catering

Venue: UBC Boathouse

Bartenders: Ecstatic Bartenders

Photography: Angie Dube Photography

DJ: 1 Epic Night Entertainment

 

 

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