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New Sunday Night Prime Rib Dinner Special at the Sequoia Company of Restaurants!
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Visit our website for details!
Sunset Dinner Menu at Seasons
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Valentine’s Day is just around the corner!
Check out our menus:
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Seasons in the Park Restaurant announces the opening of their Private Media Dining Room, The Summit Room. With custom designed seating, lighting and wall treatments, this lovely room will seat up to 60 guests. This fully appointed presentation centre comes complete with speakers and in-house audio visual equipment.“We are very excited to offer this meeting space for local and international business gatherings that appreciate the added flair of exceptional food and service in an outstanding venue,” said General Manager, Sue Carlile.
With a menu built around Executive Chef Buddy Wolfe’s signature dishes, such as Miso Soy Marinated Black Cod, the menu highlights West Coast and Pacific Rim influences and delivers clean, fresh and simple dishes that will please the most discriminating palate.
Appetizers and desserts stand on their own and are great for pairing, and the wine list showcases some fabulous new estate wines. Seasons also offers a private cellar list with some outstanding values. The bar has a selection of approachable wines by the glass, classic cocktails and martinis.
In addition to the Summit Room, Seasons offers several private venues which can accommodate larger groups, each with spectacular views of the Vancouver city skyline.
Centrally located, Seasons in the Park offers unique meeting and dining facilities suitable for all types of business and social functions. Valet parking, personalized menus and seating arrangements, and a professional event planning team guarantee that each function is a success from start to finish.
Seasons in the Park Restaurant is open seven days a week for lunch and dinner and serves brunch on the weekends.
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Management Changes
Executive Chef at Seasons in the Park, Buddy Wolfe
Born and raised in Vancouver, Buddy Wolfe began cooking at a young age. After completing high school on Vancouver Island, Buddy sought to further his culinary knowledge south of the border. At a variety of west coast eateries, he cooked his way through a Bachelor’s Degree in English Literature at the University of Oregon, in Eugene.
Seeking more of a challenge, Buddy opted to follow his family roots back to the beautiful islands of Hawaii. Studying at Kapio’lani College in the Pacific Islands, he embraced his heritage by cooking with all of the fresh and wonderful ingredients that Hawaii has to offer. Working alongside chefs such as Frank Leake, Hiroshi Fukui, and Roy Yamaguchi, Buddy honed his skills and knowledge of Asian cuisines from around the Pacific Rim.
* Buddy's menus
* Read more about BuddySpeciality wine cellar list
Flickr photos and comments
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