Every couple that plans their wedding day aims to create a work of art, and in the case of John Tietz and Tyler Warren’s recent ceremony at the iconic Vancouver Art Gallery, Railtown Catering helped make their special day a true masterpiece.
Held on August 3, 2015 over the B.C. Day Long Weekend, John and Tyler’s intimate art gallery wedding was shared with only their closest friends and family. It was a venue near and dear to John’s heart, not only for the fact that he volunteers at the gallery, but also because his late mother Grace was an ardent fan and frequent visitor there.
With the venue set, the couple sought out a catering company that could provide the perfect service and cuisine to reflect their unique style and wedding aesthetic.
“Railtown was recommended to us by the event coordinator at the gallery,” says John. “They’re a new, exciting and funky company and she knew it would be a great match for us.”
After meeting with Railtown Catering’s Event Sales Manager Ashley Szczepaniak and discussing their vision, it was clear they had made the right choice.
“Right from our first meeting we just clicked,” says Tyler. “She really was excited to take this on as a whole project, and from the minute we signed on with them they handled everything right down to the last detail.”
After a tasting at Railtown Catering’s cozy café — at which, Tyler admits “Pretty much everything we tried, we loved” — the couple settled on a sit-down plated dinner service to be held in the gallery’s rotunda following their ceremony under the dome on the third floor.
For the service, they had the classically trained chefs at Railtown concoct a customized menu that began with locally sourced artisan cheese and charcuterie platters, served with house-made breads and crackers, dried fruits, honeycomb, pistachios and preserves.
Guests then sat down to a sumptuous three-course feast that began with either a Yellow Beet or Caprese salad before a main-course choice of Pacific Ling Cod with Barnston Island summer vegetable fricassée, peewee potatoes and basil emulsion; Pan-seared Fraser Valley Pork Shoulder with creamy polenta, braised mustard greens and sweet onion jus; or Salt Spring Island Rack of Lamb with braised cheek, white bean cassoulet, tomato confit and tarragon jus.
For the final curtain, John and Tyler’s guests sampled a selection of dessert canapés that included tropical cheesecake, rhubarb tart, salted caramel cream puff and milk chocolate pots du crème.
From first contact through the final brushstrokes, John and Tyler were thrilled with Railtown’s service, cuisine and commitment to making their wedding day a truly special celebration.
“A lot of our friends are foodies and were really blown away with the quality and presentation of the food,” says John. “One of our friends who came is 80 years old and has been to his fair share of weddings and said it was the best food he’s ever had at a wedding by far. We can’t recommend Railtown enough.”