A Valentine’s Day evening, cooked at home.
What the evening looks like
Five unhurried
moments at the table.
Welcome canapés poured at the door, a starter, a main, a shared dessert — and an optional wine pairing matched to the menu. Each course is paced to the conversation, not the kitchen.
i.
Welcome canapés
Champagne, oysters, and a one-bite canapé on arrival
A glass poured, a small plate at the door, a few unhurried minutes before the evening commits to the table.
ii.
Starter
A plated starter — horseradish-cured ocean trout, brown butter, shaved radish
Light, sharp, and built to open the appetite rather than fill it. Served plated at the table.
iii.
Main
A main course — pan-seared duck breast, blackberry jus, root vegetables
The dish the evening is paced around. Sourced fresh, plated to order, served in courses with a pause between.
iv.
Dessert
A shared dessert — chocolate ganache torte, sea salt, vanilla cream
The kind of dessert that earns the candle-light linger. Built around the season’s best.
v.
Wine pairing (optional)
A four-glass pairing chosen for the menu
Optional, on request, and matched to the courses — not a default add-on. Wine is the host’s choice to bring.
Why at home vs. restaurant
A private evening,
not a Saturday-night seat.
An honest comparison. The at-home version has its own tradeoffs; the table below names them rather than glossing over them.
Privacy
The table is yours; no neighbours, no overhearing.
A room shared with other tables and servers passing through.
Pace
The evening runs at your pace, not the kitchen's.
Course timing is shaped by the next reservation, not the table.
Conversation
Soft music, dim lighting, and a table that can stay as long as you like.
Background noise, music, and the rhythm of other diners.
Surprise & proposal
A private, intimate stage for a moment that needs to feel like yours.
A special occasion, but a shared room and a fixed stop-the-clock clock.
Hosting & cleanup
The chef leaves the kitchen spotless. Hosting is on Chef Rob.
No hosting, no cleanup — the bill is the bill.
Leaving the house
The doorbell doesn't change the evening.
Dress, drive, reserve, valet, and a fixed end-of-night.
Pricing & deposit
An honest
deposit, a few details.
The four booking-and-payment questions guests ask the most — answered with the same wording the FAQ uses, so the answer on the homepage matches what you’ll read here.
Booking & payment
When is the deposit due?
The 25% deposit is due once your menu and quote are confirmed and you have a date held. It secures the date on my calendar — everything before that is a conversation, not a commitment.
Booking & payment
How much is the deposit?
A 25% deposit of the agreed total confirms the booking. The balance is due on the day of service. Final pricing varies with menu, guest count, ingredients, and location — a short inquiry is the most accurate way to get your number.
Booking & payment
What payment methods do you accept?
E-Transfer, Cheque, or Cash. (Credit card processing may be added in the future — for now a quick e-transfer is the easiest way to send the deposit.)
Booking & payment
What is your cancellation policy?
Cancellation terms are agreed in writing and quoted before booking — they depend on the date, the menu being sourced, and how close we are to the event. The short version: the deposit secures the date; the earlier you let me know about a change, the more flexibility there is.
Client words, coming soon
As Valentine’s evenings go out and the season gathers, Chef Rob will share guest reflections here. In the meantime, feel free to reach out to ask about past work or arrange a tasting.
Plan your Valentine’s eveningReserve the table
Tell me about
your evening.
A short note — the date, the two of you, any dietary needs — is enough. Most inquiries get a reply within a day, and the inquiry form arrives pre-set to “Valentine’s Day”.
Phone: 250-739-1096
Email: chefrob@dewolfdining.ca
Phone: 250-739-1096
Email: chefrob@dewolfdining.ca