Shaughnessy Restaurant

Tip of the day: Elevate your wedding celebration by crafting a signature cocktail that reflects your unique love story! Get creative, have fun, and toast to unforgettable memories in the making.

Cheers to love and happily ever after! 🥂

Planner:
Photo: .weddings
Venue:

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[email protected]
604.537.3575
www.dreamgroup.ca

What a beautiful wedding from 2022! We can’t wait to see whats in store for our 2023 wedding season.

Thank you to all the lovely vendors for always sharing their beautiful work with the world ⭐️

Have you heard?! We can’t wait to host such a special fundraising event. Check out the information below

Our 9th Annual Chefs' Charity Dinner is only a month away - save the date for November 5th at Shaughnessy Restaurant at VanDusen Botanical Garden!

This year we're thrilled to have the support of Chef Matthew Phillip (Shaughnessy Restaurant), Chef Andrew George (Industry Training Authority) and Pastry Chef Alannah Peddie (Frolic and Forage catering+ cakery) to be serving our guests canapés, dinner and desserts. All dishes prepared using surplus (recovered) food generously donated by local suppliers.

Funds raised go towards our therapeutic counselling and life-skills programs for youth battling trauma-based mental health and addiction issues.

Big thanks to our sponsors:
Erin Cebula; Miss604; Shaughnessy Restaurant; BCGEU; Clark Woods LLP; Grimm's Fine Foods; Pacific Blue Cross; Panorama Legal LLP; Odlum Brown Community; Blue Mountain Vineyard and Cellars; Milano Coffee

Visit our website to BUY YOUR TICKETS NOW

How fun! We love a good dance party by DJ Bfad!

BRIDE VIBES! ✌️👊💥🌟pic courtesy .and.morgan venue

Dan's Legacy Chefs' Charity Dinner 2022 Get your tickets now for the 9th annual Dan's LegacyBC Chefs' Charity Dinner on Nov 5th at Shaughnessy Restaurant at VanDusen Gardens.

Hello! We were closed and will continue to remain closed tomorrow due to the weather. Stay safe and enjoy the snow!

We will see you on the 7th!

⛔️ ❄️ To ensure the safety of all visitors and members, VanDusen Botanical Garden will be closed today, January 5 and tomorrow, January 6 due to inclement weather. We apologize for the inconvenience and hope to see you at the garden soon.

Matthew Phillip, executive chef of VanDusen Botanical Garden’s Shaughnessy Restaurant, will receive 25 per cent of the vegetables grown this year. A believer in working with what you have available, he’s always used the botanicals and herbs abundant throughout VanDusen’s property to create unique menu items. Geranium raspberry jam or lemon verbena milkshakes are just a couple of his unique flavour concepts. This year, using the freshly supplied produce, menu items such as cedar-planked salmon with a kale and turnip chickpea fritter and smoked tomato relish were served as part of the restaurant’s Taste the Garden series.

Phillip is clear that despite the restaurant receiving the produce
free of charge, a percentage of its market value is returned to the
community through donations to the Vancouver Neighbourhood Food Networks (VNFN) — a group of community organizations
whose goal is to improve access to healthy, affordable and
nutritious food for everyone.

The remaining seventy-five per cent of the harvest has been given, in weekly increments, to The Gathering Place Community Center. Located in Vancouver’s downtown south region, the centre’s cafeteria program provides breakfasts, lunches and dinners daily to those on low incomes, people with disabilities, vulnerable youth, seniors and Vancouver’s homeless population.

Read "From Botanicals to Edibles" by Jennifer Cole, from our October issue:

https://ediblevancouver.ediblecommunities.com/food-thought/botanicals-edible

Executive Chef Matthew Phillip looking sharp!

“The remaining produce grown at VanDusen goes to Shaughnessy Restaurant, which overlooks VanDusen Garden, for its Taste of the Garden series this summer.

Each week, Chef Matthew Phillip will be creating dishes with fresh ingredients harvested from VanDusen’s veggie garden. From appetizers to dessert, produce, botanicals and herbs will be highlighted to inspire what local, urban, sustainable cuisine is all about. A rotating menu with featured seasonal dishes will be available all summer long. The restaurant is donating the money it would spend to buy the produce to Vancouver Neighbourhood Food Networks.”

How Vancouver's city-run gardens and nurseries are fighting food insecurity this summer VanDusen’s 3,000-pound harvest can serve between 300 and 400 meals each day

Check this out!

Presenting: Taste of the Garden

👨‍🍳Each week, Executive Chef Matthew Phillip will be creating dishes utilizing fresh ingredients harvested from VanDusen’s Vegetable Garden. From appetizers to desserts, produce, botanicals and herbs will be highlighted to inspire what local, urban, sustainable cuisine is all about. A rotating menu with featured seasonal dishes will be available all summer long.

Shaughnessy Restaurant will be making a monetary donation to the Vancouver Neighbourhood Food Networks in exchange for the produce from VanDusen Botanical Garden.

It’s true ❤️ We see weddings and events in our near future. Feel free to write to us at [email protected] and tell us exactly what you are looking for. We’ve been waiting too long to serve you in a group setting! More info on our website and we are also on too 💖

Our latest collab! Featuring elderflower and grand fir in food and drink! Running until June 7th, present your admissions to your server for special menu items at a discount 🌿