PROMOTED CONTENT
FUN WITH FOOD
Wedding celebrations should be fun: today
that often means an interactive dining
experience, such as an oyster-shucking sta-
tion, food trucks or a chef preparing à la
minute dishes. "Having a chef present can
take the bu-et up to the next level," says
Chelsea Sutherland, sales and marketing
coordinator at the Parkside Hotel & Spa.
Speaking of bu-ets, they're in these
days. "Plated [meal service] is pretty
rare," Sutherland says. "People want to
give their guests lots of options for
dinner." Another option is a cocktail-style
reception rather than a dinner, which
allows guests to mingle all evening rather
than being seated with the same people.
As for what to serve, think small plates,
interesting starters, passed canapés,
signature cocktails and farm-to-table
An Oak Bay Beach
Hotel wedding.
Ceremony location - Spring Prelude indoor garden
Photo courtesy of Kim Kalyn Photography
250.544.4479
weddings@butchartgardens.com
butchartgardens.com
Intimate ceremonies
Stunning indoor setting
Delicious cuisine
Impeccable service
January 15
th
- March 31
st
Weddings at
