The couple wanted a relaxed but unforgettable wedding. Friends and family from various backgrounds would gather on a beach to celebrate their inspiring story of love and friendship.
However, when the couple started searching for a caterer, they kept hitting roadblocks. Either the caterer was too expensive or the menu was too limiting. With the wedding only a month away, they were giving up hope.
Then a friend told them about Burnaby’s Foodies on Board.
Owner and chef Ken Ou has 25 years of catering experience, working on weddings with as many as 5,000 guests before opening his own catering and restaurant business. He and his wife Yvenna were touched by the couple’s story and vowed to do everything possible to give them a day everyone would remember.
Foodies on Board started planning — and not only the menu.
“We started searching for all the locations that would work for them and coordinated with our wedding planner,” he remembers. “The second week, we had some food tastings. The third week we went to check out the wedding location and planned the set up. On the day of the wedding we had 10 different chef stations from sushi to Eggs Benedict, each with different kinds of cuisine. We even arranged vodka ice sculptures.”
When the bride and groom arrived in a helicopter, the Ous felt part of something special, too.
“We love to help our customers to achieve their dreams,” says Chef Ken. “We understand customized event catering is a tough business but we love to do it. And that’s what we do best — create something different. We want to create a memorable experience your guests will talk about.”
There is a standard full banquet menu but Chef Ken, who specializes in global cuisines, can customize it to suit his clients’ needs. As well, Foodies on Board can provide a wedding planning service to find the venue, as well as assist in selecting wedding decorations, florists and photographers.
While Foodies on Board was proud to be able to pull off the beach wedding in such short notice, people are advised to contact Foodies on Board six to eight months in advance.