An intimate long table dinner benefiting a yoga and mentorship program for young women, celebrating female talent and community leadership.
North Vancouver, BC
April 2016
A joint effort by Saje Natural Wellness and Farmacie, co-hosted with Erin Ireland, this event raised awareness and $5000 in funds for Girlvana, a community-based non-profit that provides workshops, yoga classes, retreats and mentorship for self-identifying female Gen Zs’s. 50 dinner guests, including local influencers and community members from our Park Royal and Lonsdale stores, enjoyed a plant-based menu created by women-owned and -led businesses, featuring a vegan cheese grazing board by Blue Heron Cheese, a multi-sensory cocktail garden by Design to Dine, and family-style courses by four prominent, local, female chefs.
A true community effort to celebrate a community gem, over 20 local partners came together to make this experience possible at no cost, enabling Saje to make a $100 donation on behalf of each guest to Girlvana.
Venue: The Pipe Shop // Photography: Katie Huisman
Spatial design executed by Farmacie with support from Saje Natural Wellness, featuring locally foraged florals and greenery provided by Deep Cove's Room 6 and a hand-dyed organic cotton canopy by Indigo Social.
Farmacie founder Britney Gill
Vegan cheese grazing board provided by Blue Heron Cheese, SPUD and Pacific Design Lab.
A multi-sensory cocktail garden co-created by Saje and Design to Dine featured three distinct cocktail-scapes inspired by citrus, florals, and verdure, and incorporated Saje candles and essential oil diffusers with complimentary oil blends.
Partners like Deep Cove Brewing, The Juicery Co, RISE Kombucha, Odd Society Spirits, and Cointreau helped bring our vision for the cocktail garden to life.
VIP guests Shay Merritt, Jillian Harris, Kate Horsman and co-host Erin Ireland.
Guest of honour Ally Mazerolle of Girlvana
Saje CEO Kate Ross-LeBlanc
Chef Karen McAthy
Farro salad with roasted balsamic pears, garlic-poached local radishes, confit shallots, local micro greens, pea shoot dressing, dehydrated nut cheese croutons by Chefs Scotia Corinne and Alina Bobyleva.
Entrée by Chef Karen McAthy: golden beet and black lentil perogies with nettle, celeriac and tarragon cream, mint yogurt, fiddleheads, wild mushrooms, preserved lemon, and sunchoke crisps
Chef Marika Richoz preparing a dessert of deconstructed vegan pavlova with cacao whipped coconut cream, fresh berries, and Zimt Chocolate.
Onsite event team included members of the Saje Park Royal and Lonsdale stores, marketing team, and Farmacie volunteers.
Recycled flowers repurposed from the multisensory cocktail garden adorn each attendee's gift bag, helping achieve zero waste status for this event.
Deliverables
Event Concepting, Ideation, Execution
Program Development
Creative Briefing (Graphic Design, Spatial Design)
Copywriting
Product Integration
Logistics Coordination
Partnerships (F&B, Influencer, Rentals, Venue, Community)
Team Briefing and Training (On-Site)