Weddings Burlington Magazine

WEDDINGS BURLINGTON

www.weddingsburlington.com Toll Free 1-877-BIG EVNT (244-3868) ext 228

Weddings Burlington

Weddings at Burlington Golf & Country Club

Burlington Golf and Country Club has nearly 100 years’ experience catering to an exclusive clientele.

Your style, your personality, your hopes and dreams all add up to a wedding like no other. Our dedicated, professional staff will work with you every step of the way to ensure that each detail reflects your wishes for your special day.

Burlington Golf and Country Club is the perfect setting for an intimate wedding ceremony overlooking the bay featuring a romantic backdrop no matter the season and culminating in an elegant, memorable evening in our ballroom.

A Beautiful Setting for Your Perfect Day We offer wedding packages and extraordinary photo settings, all within the intimacy of an elegant private club.

For additional information or to book a tour of our facility, please contact Jacquie Vandervoort, Catering Coordinator at 905-634-7726 ext 228 or via e-mail at jacqueline.vandervoort@burlingtongolfclub.com 422 North Shore Boulevard • Burlington, Ontario Toll Free 1 - 877 - BIG - EVNT ( 244-3868 ) ext 228 weddingsburlington.com

Established in 1922...

2

www.weddingsburlington.com 1 - 877 - BIG - EVNT ( 244-3868 )

3

Weddings Burlington

www.weddingsburlington.com 1 - 877 - BIG - EVNT ( 244-3868 )

Meet Our Executive Chef...

Michael Bruno

E

xecutive Chef Michael Bruno chose his career path very early — he was only ten years old. As with many young boys, he had considered becoming a police officer because he wanted to catch the bad guys, but fate had something else in mind. Michael grew up in Etobicoke and one day found a torn up old Betty Crocker cookbook and with half of it missing, the first page featured a recipe for Curry Tuna Salad.

He set out to the kitchen to make it and enjoyed the satisfaction of sharing a meal with his parents and brother and sister. Michael’s parents encouraged his new interest, so many configurations of tuna salad were created until he decided to turn the page and try other recipes.

In his last year of high school, seventeen-year-old Michael continued his pinpoint focus on becoming a chef. He completed the Cooperative Program hours at the landmark Old Mill in Toronto and over the next four years added the college-level apprenticeship hours earning the rank of Junior Sous Chef. As a student of the three-year Apprenticeship Program at Humber College, he was required to log 6000 field hours; a seven day a week commitment of two days of school followed by five days of work. No doubt, this grueling schedule was intended to allow the cream to rise to the top.

Trained and 21, with an urge to spread his wings, he joined the staff of the Toronto Cricket Skating and Curling Club, a facility boasting a dining room overlooking the skating rink where members could watch skating legend, Elvis Stojko train. Four years later, an opportunity for Sous Chef of Woodbine Race Track was undertaken but only for a short time for the General Manager of The Old Mill saw his resume for Restaurant Chef and immediately re-hired him. There he remained for two years when a unique opportunity arose.

For the next ten years Michael worked alongside owner Peter Bochna at Absolutely Fine Foods where he not only prepared fine gourmet foods for the store-front but also had the good fortune to cater personal parties and large-scale events in exclusive spaces including The Carlu and The Maple Leaf Centre. Add to this, private airline in-flight catering services with gourmet meals for the jet-set and upscale events including The Toronto Film Festival. However, for Michael, he is most proud of the butchery skills honed through Peter’s grasp of the true and timeless art of butchery. Peter has ruefully remarked that “no one is teaching the younger generation how to be true butchers…I’m trying to teach my staff how to coax the best flavour and texture from meat at every stage.” As a result, Michael has spent half of his time honing the skill of butchery and meat aging techniques, skills he enjoys applying here at BGCC.

4

www.weddingsburlington.com 1 - 877 - BIG - EVNT ( 244-3868 )

Your Wedding...

Our award winning Clubhouse provides a premier venue for your wedding ceremony, reception, bridal shower and rehearsal dinner.

Did you know that we only host one wedding at a time? The focus is on your celebration, your special day.

Our experienced staff is dedicated to meet your needs and exceed your expectations.

Your wedding vows can be pledged indoors or out in a romantic setting overlooking the bay. Exchange your wedding vows, capture your wedding photos and celebrate with your friends and family, all in one magical place.

The Packages On the following pages, you'll find different packages, enhancements and late-night options. Couples are encouraged to share ideas with regard to any additions they would like to serve during their celebration.

The Classic, Contemporary and Elegance Packages All Include: Reception

Chef’s Choice of Hot and Cold Passed Hors d’Oeuvres

Dinner

Bread Service Coffee & Tea

Bar Service

House Wine Served with Dinner Seven Hour Host Bar

Late Night Stations

Dessert (choice of one):

Triple Chocolate Mousse Cake Dulce de Leche Cheese Cake Mini Apple Tart Tatin with Vanilla Bean Ice Cream Chocolate Truffle Pyramid (Flourless)

Late Night Coffee Station with French Pastries & Pizza Slices

5

Weddings Burlington

6

www.weddingsburlington.com 1 - 877 - BIG - EVNT ( 244-3868 )

Classic * Appetizer

Your selection of one Soup or Salad

Soup: Leek & Golden Potato Soup with Thyme and Red Wine Vinegar Reduction Roasted Cauliflower & Cheddar Bisque with Herb Crème Fraîche Cinnamon Roasted Butternut Squash & Apple Purée with Canadian Maple and Brown Sugar

• or • Salad: The Country Club Salad Baby Lettuces, Grapes and Strawberries with Crumbled Feta, Spiced Pecans and Maple Shallot Vinaigrette The Burlington Garden Salad Red Leaf and Mixed Lettuces with Sweet Pepper and Tiny Tomatoes, Black Olive Balsamic Vinaigrette

Mains: Sundried Tomato and Ricotta Cheese Stuffed Chicken Supreme with Yellow Whipped Potatoes, Organic Carrots and Fine French Beans, Herb Jus

• or • Seared Salmon with Mango Pineapple Salsa, Lemon Roasted Potatoes, Carrots and French Beans

*Remember, for complete essential elemental package inclusions, see page 5

7

Weddings Burlington

8

www.weddingsburlington.com 1 - 877 - BIG - EVNT ( 244-3868 )

Contemporary * Appetizer

Your selection of one Soup or Salad

Soup: Leek & Golden Potato Soup with Thyme and Red Wine Vinegar Reduction Roasted Cauliflower & Cheddar Bisque with Herb Crème Fraîche Cinnamon Roasted Butternut Squash & Apple Purée with Canadian Maple and Brown Sugar Cream of Forest Mushroom with Truffle Cream

• or • Salad: The Country Club Salad Baby Lettuces, Grapes and Strawberries with Crumbled Feta, Spiced Pecans and Maple Shallot Vinaigrette The Burlington Garden Salad Red Leaf and Mixed Lettuces with Sweet Pepper and Tiny Tomatoes and Black Olive Balsamic Vinaigrette Organic Lettuces Sun dried Cranberries, Crumbled Blue Cheese, Toasted Sunflower Seeds and Raspberry Vinaigrette Baby Spinach, Arugula & Frisée Salad Candied Pistachios, Oranges and Honey Dijon Vinaigrette

Mains: Duo of Beef Tenderloin Medallion & Chicken Supreme with Wild and Tame Mushroom Cream, Whipped Potato, Organic Carrots and French Beans

• or • Duo of Seared Chicken Supreme & 4oz Salmon Filet with Tomato, Olive and Fennel Relish, Preserved Lemon Butter, Whipped Potato, Organic Carrots and French Beans

*Remember, for complete essential elemental package inclusions, see page 5

9

Weddings Burlington

10

www.weddingsburlington.com 1 - 877 - BIG - EVNT ( 244-3868 )

Elegance * Appetizers:

Your selection of one Soup & Salad

Soup: Leek & Golden Potato Soup with Thyme and Red Wine Vinegar Reduction Roasted Cauliflower & Cheddar Bisque with Herb Crème Fraîche Cinnamon Roasted Butternut Squash & Apple Purée with Canadian Maple and Brown Sugar Cream of Forest Mushroom with Truffle Cream

• and • Salad: The Country Club Salad Baby Lettuces, Grapes and Strawberries with Crumbled Feta, Spiced Pecans and Maple Shallot Vinaigrette The Burlington Garden Salad Red Leaf and Mixed Lettuces with Sweet Pepper and Tiny Tomatoes and Black Olive Balsamic Vinaigrette Organic Lettuces Sun dried Cranberries, Crumbled Blue Cheese, Toasted Sunflower Seeds and Raspberry Vinaigrette Baby Spinach, Arugula & Frisée Salad Candied Pistachios, Oranges and Honey Dijon Vinaigrette Honey Roasted Beets with Organic Lettuce Roll Feta Cream, Honey Jalapeño Vinaigrette Two Tomato & Arugula Salad with Panko-Crusted Goat Cheese Truffle, Herb Oil, Black Olive Crumble and Balsamic Reduction

Mains: • Roasted Prime Rib of Beef • or • 8oz New York Strip Loin • or • 10oz Veal Chop • with Yukon Gold Mashed Potatoes, Organic Carrots and Beans, Au Jus

• or • • 8oz Salmon Filet, Mango and Pineapple Salsa • with Mini White Potatoes, Organic Carrots and Beans, Fresh Lemon Juice *Remember, for complete essential elemental package inclusions, see page 5

11

Weddings Burlington

12

www.weddingsburlington.com 1 - 877 - BIG - EVNT ( 244-3868 )

13

Weddings Burlington

14

www.weddingsburlington.com 1 - 877 - BIG - EVNT ( 244-3868 )

Plated Dinner Enhancements Additional Pasta Course Fusilli Pasta Housemade Tomato Sauce Fresh Parsley and Parmesan Cheese

EntrĂŠe Additions Jumbo Shrimp Market Price 4oz Lobster Tail Market Price

Penne Puttanesca with Olives, Capers, Roasted Peppers, Anchovies and Chilies Penne alla Vodka Tomato Cream, Cured Bacon and Green Peas Cheese Tortellini with Parmesan Parsley Cream Meat Filled Cheese Tortellini with Tomato Cream and Spinach

15

Weddings Burlington

16

www.weddingsburlington.com 1 - 877 - BIG - EVNT ( 244-3868 )

Reception Options

Late Night Options Build Your Own Taco Bar Soft and Hard Shell, Seasoned Ground Beef, Shredded Lettuce, Tomatoes, Cheeses, Chunky Guacamole

Antipasto Display Shaved Italian Meats and Cheeses with Grilled and Marinated Vegetables, Sweet Melons, Marinated Calamari and Olives Poached Shrimp Pyramid Served on Ice with Traditional Cocktail Sauce

The Slider Duos Mini Beef Burgers and BBQ Pulled Pork Sliders and an Array of Toppings Nacho Bar Tri Colored Corn Tortilla Chips with Seasoned Ground Beef and Ground Chorizo, Jalapenos, Cheddar Cheese Sauce, Lettuce, Onions, Tomatoes and Warm Black Beans Poutine Bar Yukon Gold Potato Fries and Sweet Potato Fries with a Trio of Cheeses, Lettuce, Tomatoes, Rich Beef Gravy Platters Domestic and Imported Cheese Display • or • Fresh Seasonal Fruit Presentation

17

Weddings Burlington

18

www.weddingsburlington.com 1 - 877 - BIG - EVNT ( 244-3868 )

Terms & Conditions 1. The Club has a dress code that must be adhered to by all who are coming to the Club.

The host is responsible for the attire of their guests.

2. All functions require a non-refundable deposit. Weddings require a non-refundable deposit of $2,000.

All functions require full payment based on an estimated invoice and this invoice is payable 15 days prior to the event. The balance of your invoice is payable upon receipt.

3. A final guaranteed number of persons is required 72 hours prior to the event. You will be billed the guaranteed number or the actual attendance, whichever is higher. The seating plan must be finalized five (5) days in advance of the function.

4. Guests are permitted to circulate in the area of the rooms booked and are only permitted in the Member’s Lounge, Member’s Dining Room or in the Member’s Patio when accompanied by a Member. Wedding photos may only be taken in designated locations on the grounds and photos taken beside the golf course will require a staff member in attendance.

5. Wedding parties are not permitted to take photos in private member areas of the Golf Club.

Any wedding taking photos in these restricted areas including on the golf course will be required to forfeit their $2,000 deposit.

6. Use of cellular phones is permitted only in the Banquet Areas.

7. Food and beverages may only be purchased through the Club. The Burlington Golf and Country Club reserves the right to control all events.

8. Beverages will be served in strict compliance with the requirements of the Liquor Control Act of Ontario, the Smart Serve program. Alcohol not purchased through the Club cannot be brought into any function from outside sources, which includes all donated liquor. $100 surcharge for special order bar items.

9. ++ Indicates that all prices are subject to 15% Service Charge & 13% HST. 10. Prices quoted are guaranteed for 60 days only and subject to change thereafter.

11. All bar services will close at 1:00 a.m. All alcohol products will be removed from tables at 1:30 a.m. No exceptions.

12. A cake cutting fee will apply if the host requires the Kitchen to cut and plate.

13. Times and types of entertainment are governed by standard regulations. Club approval is required for any and all entertainment planned for your function. A SOCAN and Re:Sound charge will apply when entertainment (music) is booked.

14. All decorations and staging used must conform to local fire regulations.

15. A selection of audio visual equipment is available for hire in-house.

16. Products and equipment are the responsibility of the exhibitor. Arrival and departure times must be arranged through the Catering Office. The Club is not responsible for lost or damaged articles. The Club will accept pre-arranged deliveries of products and display items only when sufficient space is available.

17. The smoking or consumption of cannabis in any form by members, visitors or their guests is prohibited on ALL BGCC property.

19

Weddings Burlington WWW.WEDDINGSBURLINGTON.COM

www.burlingtongolfclub.com

422 NORTH SHORE BOULEVARD EAST • BURLINGTON • ONTARIO • L7T 1W9 TOLL FREE 1–877–BIG–EVNT ( 244-3868 ) ext 228

WWW.TWITTER.COM/WEDSBURL WWW.INSTAGRAM.COM/WEDDINGSBURLINGTON WWW.FACEBOOK.COM/WEDDINGSBURLINGTON June 2019