Foodies in the Park – Culinary Abstract Apr 22nd – May 22nd, 2022
A Culinary Artwork!
Join Foodies in the Park for the ultimate dome dining experience as Chef Daryl presents the next level of epicurean adventure, Culinary Abstract! Immerse yourself in Van Gogh’s “Starry Night” or the eclectic cubism world of Picasso while indulging in a 4-course gourmet dinner. This edition of the Foodies adventure is set to take place in the heart of the Fish Creek Provincial Park from April 22 to May 22, 2022, featuring the culinary interpretations of famous artistic creations.
Culinary Abstract combines visual art with the beauty of nature in the Artisan Gardens. Experience an unforgettable culinary evening under the stars while our garden domes keep you comfortable in any weather. Indulge your palate into the artistic inspirations of each dish and channel your inner artist with a surprise interactive element to complete the evening.
Seating availability is limited – book your dome today to secure the best date and time that works for you!
Pick your date & time
- Select the month
- Select the date
- Select the time
- Click “Book now”
Choose your menus
Guest 1
- $125.00
Culinary Abstract Dinner menu
Guest 2
- $125.00
Culinary Abstract Dinner menu
Guest 3
- $125.00
Culinary Abstract Dinner menu
Guest 4
- $125.00
Culinary Abstract Dinner menu
Guest 5
- $125.00
Culinary Abstract Dinner menu
Guest 6
- $125.00
Culinary Abstract Dinner menu
Kids menu
Under 4 guests fee
Add charcuterie
- $99.00
Canadian Charcuterie
(Serves 4-6 people)
Selection of local cured and smoked meats, pate, Canadian cheese, pickled harvest vegetables, house made pickles, dips and spreads, bread crisps and cold pressed canola drizzle
Add seafood
- $99.00
Coast to Coast Seafood
(Serves 4-6 people)
Crab claws, grilled jumbo shrimp, butter poached lobster tails, seared scallops, white wine garlic mussels and clams, served with fresh herbs, chargrilled lemons, bread crisps and clarified butter
Add Surf & Turf
- $28.00
Surf and turf platter
(Price per person)
Korean pork belly with parsnip puree and tapioca crisps, white wine and garlic mussel and clam boil. Served with grilled garlic bread
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Photos from Previous Editions
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