A dozen different varieties
of canapés were served
during cocktail hour,
including rosemarycrusted lamb chops with
roasted pine nuts and a
parsley emulsion.
“Pink Panther” cocktails
were served as a fun
throwback reference to
the bar where Alana and
Andrew first met.
THE CULINARY
COMPONENT
Amazing food was unsurprisingly a
major component of the event! The
couple worked closely with Executive
Chef Jamie Meireles and Chef de
Cuisine Michael Robertson of oliver
& bonacini events and catering to
create memorable food experiences
that would wow guests throughout the
evening. “Planning the wedding dinner
was a detailed experience. Weekly
meetings took place with the culinary
team, mostly with Andrew. The chefs
were so intent on giving us the most
memorable wedding meal ever, and it
absolutely was. We were so touched at
how passionate the whole team was in
delivering a truly magical experience
for us,” recalls Alana.
Halibut ceviche, lime
& espelette canapé
Bison tartare taco &
potato crisps, smoked chili
& egg yolk aïoli
Tuna & preserved black
bean cucumber cup, chili
& lemon canapé
125