WEDDINGS

“The nature of my work revolves around showcasing what is best at the time of your wedding; what fruit is sweetest, what vegetable is peak perfection. For this approach, going with the flow is as necessary as it is rewarding.” -Chef Deb

  • NIKKI & BEN, SUN DOWN POINT FARM

    “We originally planned to get married in Oaxaca but when we decided to get married closer to home we knew we wanted to bring a bit of Mexican flavour to our wedding. When we heard there was a fabulous new chef from Mexico on Salt Spring we pretty much begged her to cater our wedding. Chef Deb created the most incredible meal and memorable experience for us. From using our favourite local produce to preparing a dish with Elk from our family’s ranch to putting so much love into the mole, Deb went above and beyond. Our guests were raving about the meal and how sweet it was to have Chef Deb introduce the menu. I can’t recommend her highly enough!” -Nikki & Ben

    PICS & MENU

  • CHRISTINE & EMMO, BULLOCK LAKE FARM

    “As Farmers, food is incredibly important to us so we were very intentional when choosing a chef for our wedding. As we have been long-time fans of Chef Deb and her dynamic cooking, we knew she would be able to deliver on our big day. She used veggies and pork from our farm and honoured the strengths of each component so wonderfully in each dish. The love and care that she puts into her craft is evident in the amazing flavours and stunning presentation of everything that comes out of her kitchen. We were beyond satisfied with what her and her team created. 2 years later and we still have guests talking about how it was some of the best food they’ve ever had!”

    PICS & MENU

WRITE TO DEB
ABOUT YOUR WEDDING

FAQ’S

  • Menu’s range widely from $65-175+ per guest to meet the range of desires and budgets our couples have.

    See below for what the “per guest” quotes include, and what else you may wish to plan for outside of what is included.

  • We know how tricky it can be comparing quotes and finding the right fit for your vision and budget. Our aim is to be as transparent as possible so you can make the most informed decision.

    You can expect our per guest price to include:

    • your personalized menu that will be made from well sourced + local ingredients
    • support from inquiry to post-event follow up from your dedicated Booking Manager
    • Chef and cook(s) to prepare your menu beautifully
    •     on-site Chef and cook(s) to execute service
    • our no-charge travel radius includes anywhere on Salt Spring Island (excluding drop-offs)
    •     all necessary serving dishes from our beautiful curated collection (guest dishes, cutlery and glassware not provided)
    •     cake cutting, if desired

  • What isn’t included in the price per guest for wedding catering that you will want to plan for:

    • 5% GST
    • Gratuity (15% for drop-off’s, 20% for full service)
    • Servers
    • Dishwashers
    • Plates, cutlery, utensils
    • Linens, napkins
    • On-site kitchen (your venue may provide one, or we can help provide a list of rentals required for off-grid locations)

  • The team can support weddings from a minimum of 40 guests to a maximum of around 180 guests.

  • We do not offer rentals of any kind, however included in our local services are the necessary vessels to serve the meal from (ex. family style stoneware, buffet equipment).

    We do not provide tables, chairs, napkins, utensils, plates, glassware, refuse bins, tents, and so on.

  • 50% is required to secure your date and begin working with Chef Deb. Your final payment of 50% is due 30 days prior to your wedding day.

  • Deposits and payments are always strictly non-refundable.

  • Chef Deb and her team love to travel. Travel time, accommodations, expenses and staffing are charged in addition.

  • We love working with our favourite seasoned vendors. Coming soon: Chef Deb’s recommended vendor guide. Until then, send us a note and we’ll be happy to share some contacts with you.

  • We do not offer bar or bartending services at this time.

  • Formally on my contract you will see that we can't provide leftovers of food due to provincial regulations.

    So what do we do with leftovers, plate scrapings etc.? We ensure they are donated to local farmers for the piggies.