By Jack Brittle, Local Journalism Initiative Reporter
On June 27, the Royal Botanical Gardens (RBG) hosted their second Dining Al Fresco event of the year, marking the first of two in their Rose Garden, situated in Hendrie Park.
The Dining Al Fresco events comprise a dinner, music, and wine or non-alcoholic alternatives. Each installment is held in a different garden, with the main blooms guiding the dishes included in the menu.
The June 27 event was titled “Roses in Bloom,” and the titular flower was featured in some capacity throughout most of the meal, as well as surrounding the outdoor canopy that the event was hosted in.
Brookelyn Archer, an event planner for the RBG, spoke about the genesis of the event.
“It originated with trying to highlight some of our peak blooms and the collections that we have here at RBG, and showcase what’s in bloom seasonally in a different capacity than us just telling people to come and look at the flowers,” Archer said.
“There are quite a few people who enjoy just walking through a garden,” she continued. “But there are quite a few people who think that that’s not for them. So how do we get them to the gardens? We create these experiences that might cater to different interests.”
Archer said that each location is chosen when its flowers are in peak bloom.
The evening included four courses, as well as an amuse bouche and a “Garden Interlude.” The menu was prepared by Ryan Liberte, the RBG’s chef.
“The menu is first designed by our events team,” Archer said. “We give our house culinary team a concept, theme, and a design, and then they take that design and curate the four-course meal with wine pairings and non-alcoholic pairings as well.”
According to Archer, the Roses in Bloom theme was “Tuscan Sunset” and was heavily inspired by Italian cuisine.
Before each course was served, Liberte would describe the dish to attendees and talk about his inspiration for the combination and ingredients.
Each course was also accompanied by a wine chosen for how well it paired with its respective dish. A sommelier introduced each drink, explaining where the wine was from and what flavours and smells to look for when sipping.
The live music was provided by a saxophonist who accompanied guests in the garden and later in the dining area.
Archer said that the events act as a way to see the Gardens in a rare setting.
“It’s a chance to see the garden when it’s not as busy during those peak bloom times,” Archer said. “We tend to get so busy that parking is hard to find, and there are just people everywhere. So this experience allows everyone to kind of slow down and really look at the gardens. It’s a lot more peaceful.”
A 20-minute break was also given after the Garden Interlude so that attendees had a second chance to look around.
The capacity for the event was 100 people, twice the amount from the first dinner last year. RBG members receive the first access to tickets to all dining events, and Archer said that they are usually gone during this presale, due to the limited capacity. For those who miss out, a waitlist is also available.
Due to the demand for the Rose Garden dinner, a second sitting has been scheduled for July 18. Archer said that she hopes to expand the capacity in the future to 150 or 200 people, but that this depends on operational capacities.
When guests purchase tickets, they are asked if they need accommodation for any dietary restrictions or allergies. Each course had a vegan alternative, and gluten or dairy-free options were available as well.
Beyond events like Dining Al Fresco, the RBG is deeply involved in local conservation efforts, ecological research, and environmental education. To find out more about the RBG’s future dining events and purchase tickets, visit https://www.rbg.ca/dining/.
Editor’s note: The chef’s name has been corrected to Ryan Liberte. We apologize for the inconvenience.
