As one bride gushed, "everyone at our wedding thought he was a friend of ours." That's the reason people come to officiant Darian Kovacs. Over the past 10 years, he's overseen kind of ceremony imaginable, from giant affairs fit for a princess to small legal ceremonies and destination weddings. He works with couples as long as needed to perfect the ceremony, and conducts his meetings in whatever medium suits them best, be it over Skype, e-mail, in person, or when passing each other on slow-moving yachts. Ceremonies can be as traditional or modern. He has a range of quotes to pull from that veer away from wedding cliches, with verses pulled from classic religious texts or even applicable children's books that showcase what true love looks like. After the ceremony's over, he files all the paperwork so that honeymooners don't have to worry about logistics while on their dream vacation.
More like a mobile photo studio, Pabs Photomagic's photo booths come replete with a pro photographer, high-end lighting, and muslin backdrop. But like a photo booth, guests get to pile in front of the camera to make funny faces and don goofy props such as crowns and jumbo sunglasses. Photo strips of those priceless moments are printed in a matter of seconds with customized layouts. To further enhance events, party-goers can add extras such as bubble machines and custom-made backdrops.
Cultivating local and fair-trade ingredients, Truffles Fine Foods celebrates the revered lunch break with hot gourmet meals prepared in its eco-friendly kitchen. Up to 10 colleagues or one package of 10 inflatable friends may glean The Hot Drop menu (a $15/person value), which evolves daily and always features two fresh entrees to choose between. Possible specialties include grilled wild coho salmon blanketed in maple glaze, beef moussaka layered with cheesy béchamel, and pulled pork sauced by chipotle barbecue. Each dish entails a savoury side at no extra charge, such as sun-dried-tomato gnocchi or cobb salad.
The Lobby Restaurant and Lounge at Pinnacle Hotel at the Pier occupies a window-walled space on the hotel's ground floor, adjacent to the harbor. The proximity of the water provides pleasant views, but also ensures the chefs get fresh ingredients for their locally-sourced, sustainably-focused menu. They specialize in using Vancouver's abundant seafood to their fullest advantage, creating dishes such as pan-seared halibut with pan-fried yams, sweet corn, and asparagus. Of course, they work with some of the fruits of the land, too, encrusting roasted racks of lamb in herbs and dousing them in rosemary brandy jus.