Still looking for the perfect wedding caterer? Let a starring testimonial be your guide! We could tout our staff and services until words fail us, but it means so much more when it comes from our gratified clients. Here, we tell the story of one unforgettable wedding, as related by the happy bride herself.
It was a bright and warm (by Vancouver standards) late-July afternoon when guests assembled at Cammidge house in Delta, BC to witness and celebrate the marriage of Jennifer Hopp and Matt Brown-Warr. Located inside Boundary Bay Regional Park, the lush green lawns of the property rolled into picturesque fields, and the nearby ocean salted the breeze that wandered under the 30’ x 60’ tents. While the loving union was beautifully officiated, Truffles staff bustled away inside the rustic heritage building, preparing for the dinner and dance to follow.
“Nin actually visited the site two or three times before the event to make sure it had everything we needed,” said Hopp in a testimonial interview. “I was really impressed by the measures he took to ensure the day went perfectly.”
At 4:30pm, welcome drinks appeared and the party began. Shimmering glasses of Blueberry Mint Lemonade refreshed the crowd while the wedding party posed for photos. Platters of appies appeared shortly after the ceremony, featuring an assorted local charcuterie and BC Valleys cheese with artisan crackers and house-made preserves; a seafood extravaganza of smoked BC salmon, Indian candy, steamed BC mussels and spot prawns; and Mediterranean quintessence in the form of tomato bocconcini skewers with pesto, marinated feta and olives, tzatziki, hummus, roasted red peppers, artichokes, marinated mushrooms, and fresly-grilled pita bread. The array of modest yet exquisite morsels were the perfect way to tide the guests over until (and whet their appetites for) the gourmet feast ahead.
A round 7:30, the party gathered around white clothed tables adorned with bright bouquets and sweet little succulents for dinner. “We wanted a family-style meal to match the theme of the wedding,” explained Hopp. “Our families always hosted big dinners – food is super-important to us – and we really wanted our reception to reflect that.” And so, the guests sat side-by-side down the long tables, passed baskets of fresh-baked bread rolls back and forth upon request, and shared the flavours of fine conversation, company, and cuisine. A salad of heirloom tomatoes and bocconcini dressed with house-made micro basil and orange oil vinaigrette opened the meal, followed by prosciutto-wrapped halibut with tomato and basil in Chardonnay sauce, Pemberton Valley beef tenderloin with garlic confit and truffle Madeira jus, and pan-roasted Fraser Valley chicken with local baby carrots and thyme-roasted fingerling potatoes. “The halibut was my favourite,” Hopp recalls fondly. “All of us wanted to drink the sauce, it was so delicious!”
Alongside these were Portobello mushrooms stuffed with Israel couscous and goat cheese, house-made potato gnocchi, a mix of exotic fruit, and flame-grilled zucchini, cherry tomatoes, eggplant, red peppers, and mushrooms. “The menu definitely catered to our love of Italian cuisine,” said Hopp. “The gnocchi in particular was a popular favourite.” Coffee and tea appeared at the end with the wedding cake and speeches, and the bartenders plied thirsty partiers with a full selection of sips. Finally, the staff rolled out a late-night taco bar a few hours later, serving up tortilla chips with salsa alongside soft taco shells filled with seafood and pulled pork to satisfy any midnight munchies. “This was a testimony to our love of travel,” Hopp explained. “It was a great finishing touch – although by then Matt and I were so busy celebrating with our guests that we didn’t get a chance to try any of it! We got lots of positive feedback about it, though.”
When asked what she thought about the overall “Truffles Treatment”, Jen Hopp had lots of praise to offer. “I was blown away by how well Nin and the staff adapted their recipes to accommodate our family-style setting,” she said. “Matt and I really appreciated the chance to meet the chefs ahead of time and discuss our options. The tastings were our favourite part of the wedding planning process! In comparison to all the others we tried, Truffles was the best in terms of price, menu, services, and flexibility. From Day One, they made us feel really confident about pulling off the wedding – and I know the same is true of ANY type of event. And they came through with flying colours! Their caring staff were so attentive to all our needs. Without a doubt, I’d recommend them as a top-notch caterer that can tailor their services for every occasion.”