Private Dining Space in Downtown Victoria

While we remain mobile and available onsite to cater throughout Vancouver, Whistler, Victoria and all over Vancouver Island, we do also offer a comfortable indoor and outdoor (seasonal) private dining space in downtown Victoria for more intimate gatherings.

With a focus on foods grown and harvested locally, in the spirit of the hundred-mile diet, we are offering a unique service to Victoria: A comfortable, all-inclusive custom catered event space without the noise and hassle of restaurant dining. We also offer the benefit of the freshest produce in town,  growing right in its very own mini greenhouse space. We produce almost all greens and edible flowers on site from late spring through late fall, and even a little throughout the winter months.

 We’re committed to sourcing exclusively locally grown and foraged products, taking into account the language of nature. When we harvest locally, we build community with land and nature. Menus, service and anything that can be imagined and reasonably performed is fully customizable. Our beautiful, retractable awning patio spaces have hosted Sunday buffets, corporate gatherings, Christmas parties and live musical performances.

In a time where so many of us are disconnected from nature, from our food, farmers and often our communities, great food can bridge that gap. We’ve created and are offering a space for the exploration of connection to food and community. It is no secret that the way we choose to share our food and our dining rituals are often neglected in our fast-paced city lives. What is often overlooked is the importance of dining rituals. Our participation with the food process connects us, it reinforces these values of respect for the farmers and nature. This has been our way throughout history, only recently have we become so disconnected from our food. This disconnection is very apparent in the way we treat our livestock and our lands. When we support farmers who respect the animals and the land, this comes out in the meal. From soil to belly, we’re respecting the path.

Our current industrial food system is a direct reflection of our disconnection with nature. We artificially subsidize unhealthy soil with synthetic fertilizer, spray pesticide and plant genetically modified seeds in order to mask a dying soil system. Such practices have been proven time after time, in test after test not only to produce food that is inferior in flavour, but ultimately unhealthy and unsustainable as well.

The choice is ours to make, when we choose to support local, regenerative organic farms we are voting for a healthy community. When we choose to share good, honest meals together we’re far happier, fulfilled and relaxed. The Green Artichoke philosophy is a reflection of my own as a personal chef:  That changing our attitude and relationship with food and farming practices is the single most important decision we can make towards improving health and well-being across the globe. Celebrating these bonds, along with addressing the overlapping inequalities that compromise the food web that connects all of us is the key to improving our relationship to community both local and global.

It begins with the commitment to putting our health and well-being first, in turn nature rewards us with flavor and nourishment.