Chef’s Table
Launched in June of 2014, our private dining room can host up to 20 guests. Multi-course menus are customized with guest needs in mind(allergies), and enhanced by seasonal ingredient availability from our farm, quality minded producers and responsible sourcing is a priority with all proteins and sustainable seafoods. Local procurement is also at the forefront.
Menus are sent approximately 1 week prior to each booking, with wine pairing suggestions offered for each course on the menu to be brought along for the afternoon or evening.
Pricing is based upon a price per person, based upon the number of courses chosen.
Note that we have a minimum spend for a private, tailored booking in order to adequately continue supporting our dedicated staff, seasonality and future developments and operations on the farm.
Contact us directly for pricing details and fine print, as we prefer to discuss the details and variables directly to ensure the experience meets or exceeds expectations.
Workshop
The foundation of cooking is based upon the sharing of knowledge and experiences. Mentorship has always been an inspiration in Chef Chris Van Hooydonk’s career, thus leading to the development of a cooking class component. Tailored workshops can be developed with direct interaction with an individual client. Based on an approximate 4 hour timeline, groups of up to 8 guests can be hosted for an intimate and informal cooking demonstration. Workshop attendees will enjoy sampling the “fruits of their labour”, while enjoying a glass of wine from their cellar or from a local winery sourced from a recent tour. All workshop recipes are based on recipes written, trialed and tested in the “Backyard Farm” kitchen, and packages are prepared for guests to cook for their own guests in the privacy of the home. Smaller groups can accommodate “getting your hands dirty” alongside Chef, for a fun evening or afternoon of approachable food, in a fully functional and inspiring commercial kitchen. The roots of food can be explored on your terms-learning, laughing, cooking and eating in good company. Pricing is based on $350 per person plus tax and gratuity. For booking availability visit the Calendar page, and for more details contact Chris Van Hooydonk chris@backyard-farm.ca
Private Chef Services and Catering
Creatively inspired meals are motivated by the efforts of the countless quality local farmers and producers. This is the foundation for healthy, sustainable eating-and ultimately a truly unique Okanagan culinary experience.
All requests for catering or private chef services will be handled in an interactive and engaging manner. All details will be discussed and menus will be tailored to client needs and expectations. My experience and flexibility enable me to design menus and services around most budgets. I believe this ensures an experience unique to each client, and offers a personal, memorable culinary experience. Pricing Criteria to be considered for such services:
Type of Service (Plated Multicourse, Wine Paired, Buffet\Family Style,etc.)
Number of guests
Location (available equipment or kitchen setup)
Travel Time
Equipment\Plate\Glassware Rental costs
Licensing (special event licences)
Transportation
Accommodation
Date (seasonally dependent-peak season, shoulder season)
Coffee\Tea\Wine\Beverage Service
Staffing Needs (service Staff)
Gratuity (if applicable)
Since many of these considerations are variable, I recommend you contact me directly to discuss any interests or ideas. There is substantial opportunity for flexibility in regards to most events and functions. We travel with our Catering and Private Chef Services as well, from the Okanagan Valley to beyond (Vancouver, Victoria, Calgary, Toronto, pretty much anywhere!). This may include additional costs (accommodation, flights, car rental etc.)
Culinary and Hospitality Consulting Services
We are so incredibly fortunate to be located in one of the most beautiful “destination” tourism regions in the world, surrounded by a multitude of talent in the wine, culinary and hospitality industries. We feel success should be shared by everyone, enabling a truly unique regional experience for our combined clients.
With 30 years in the culinary industry, and as a community member since 2006, we have seen the potential for further growth notably within the last ten years. Seasonality certainly plays a role in consistency when it comes to staffing and business volumes for all facets of hospitality. It is my interest in providing consulting for those interested in a well-rounded perspective in hospitality and culinary management and efficiencies. I will work directly with ownership and management with a tailored approach to consulting, training specific to individual needs. Certain aspects for consideration:
-Financial training, resources and management: labour and food cost calculations, inventory control, purchasing, forms and spreadsheet references
-Leadership training and education: a “Four Seasons” approach to human resources, empowering the team and management for collective success. FOH and BOH engagement and relationship building. Promoting effective communication and a positive work environment, especially during stress. Team building.
-Menu development, recipe implementation and training: specializing in seasonal menus reflective of local availability of ingredients and produce to keep food costs manageable
-Kitchen design, equipment ordering and efficiency adjustments
-Rational Demonstrations and training: Backyard Farm is a Rational Demo facility, and I am a Rational Certified Chef.
-Service standard training: Maximizing quality service and hospitality, confidence building and menu knowledge for service team members.
-Restaurant supply, farming partner and producer connections.
-Food and Wine Pairing Education from a culinary standpoint