Leading the herd, Chef Christopher Roper’s approach to cooking is simple: Use quality ingredients and cook them with classic techniques so that they are able to speak for themselves. Christopher’s passion and goal is to create the kind of dishes that you would proudly share with friends. Langley born and raised, Christopher comes from a corporate background that turned into a passion for food and the industry. It began with completing his Red Seal under some amazing local chefs and helping open up and re-brand some great local eateries such as Uli’s, in White Rock. The Vault, in Cloverdale and Lava Dining and Lounge in Maple Ridge. When he is not developing and executing memorable meals at The Black Radish Catering Co, he can be found heading up his open concept kitchen at The Fat Cow and Oyster Bar in Langley, or cruising around the dining room in his flip flops making sure everyone is having a great time.
Emmy was born and raised in the Fraser Valley and is a trained as a professional dancer. Emmy danced for the Vancouver Grizzlies and the Queen of England before starting a career in the restaurant industry in 2008.Her first restaurant job was where she met her husband Chris Roper. She excelled at every position she was thrown into it wasn’t long before she was running the restaurant on her own. In 2012 she co-opened The Fat Cow and Oyster Bar and seamlessly took over roll as General Manager. Emmy is passionate about food, wine, and raising her family. When you come to The Fat Cow and Oyster Bar you will see the love and expertise spill out into the dining room with the team she has trained and assembled to offer an extraordinary experience here in the Valley
F R E Q U E N T L Y asked Q U E S T I O N S
WHAT IS THE ROOM CAPACITY?
WHEN ARE THE ROOMS AVAILABLE?
The restaurant is available 7 days a week, on a first come first serve basis, based upon availability
Breakfast: 7am – 10am
Lunch – 11:30am – 3:00pm
Dinner 5:00pm – 12:00am
IS THERE A CHARGE TO USE THE SPACE?
There is no charge to use the space when the entire restaurant is booked, provided the minimum food and beverage expenditure is met
WHAT ARE THE MINIMUM SPEND REQUIREMENTS?
|Semi-Private Space||Sunday – Thursday||Friday + Saturday|
|Breakfast or Lunch||$600||$1000|
|Dining Room||Sunday – Thursday||Friday + Saturday|
|Breakfast or Lunch||$600||$1000|
WHEN IS THE FINAL GUEST COUNT DUE?
The guaranteed number of guests attending the event is required 48 hours in advance of the event date. Please note, unless we are notified of a guest count revision, the number originally contracted will be assumed as the guarantee. You will be billed for the guaranteed number given or the actual number in attendance, whichever is greater.
CAN I HOLD A MEETING OR PRESENTATION IN THE RESTAURANT
Absolutely! Please keep in mind adding audio/visual equipment will alter the room capacities
DO YOU SUPPLY AUDIO-VISUAL EQUIPMENT
The only AV equipment we have onsite is a complimentary tripod 3×3’ screen. We are happy to arrange other equipment through our third-party supplier – charges will be added directly to your bill with no additional mark-up
WHAT SERVICES AND ITEMS DOES THE FAT COW SUPPLY?
The following are complimentary
- Serving Staff
- Existing tables and chairs
- Standard table flatware and glassware
- Printed personalized menus at each setting
- Table numbers
DO YOU PROVIDE REFERRALS TO MUSICIANS, FLORISTS, CAKE MAKERS, ECT?
We are happy to provide referrals for all your needs. For all inquires please contact our Event Manager, Emmy Roper, email@example.com
WILL THERE BE A BAR SET UP IN THE ROOM?
The Fat Cow service staff will provide full cocktail service to your guests. Please speak to our Event Manager for suggestions on tailoring your beverage selections and guest experience.
HOW ARE BEVERAGES AND WINE COSTS MANAGED?
Beverages (Alcoholic and non-alcoholic) are charged based upon consumption per drink, plus tax and gratuity. We do not offer a fixed price per person bar packages. Wines are selected from our current list and charged per bottle.
HOW IS MENU DETERMINED
All food items for private and group events are selected from our current Family Style Dinner package.
WHAT OTHER EXPENSES SHOULD I CONSIDER
Please consider below items as common costs. For a formal estimate please contact our event manager
- If designated seating is required, please provide your own place cards and/or seating chart.
- If cruiser tables are required, we will be happy to arrange through a third-party supplier – charges will be added directly to your final bill
- If you require table linens, we will be happy to arrange through a third-party supplier – charges will be added directly to your final bill
IS THERE A CAKE CUTTING FEE?
The only outside food item permitted to be brought in is celebratory cake or cupcakes. The per guest fee is based on your confirmed guest count.
|Cupcake Station||per guest $2|
|Cake – cut and plated by Chef with garnish and served as part of the dinner menu||per guest $4|
|Cake – cut and plated with no garnish||Per guest $2|
WHAT SHOULD I CONSIDER IN REGARDS TO TIMING?
Be sure to consider the following items for your agenda and timing.
- Cocktails and canapés – How long?
- Seating – depending on final guest count and pace of crowd, seating can take 10 – 30 minutes
- Formal introductions, first toasts, and welcome speech
- Order taking – at least 15 minutes needed
- Speeches – for best flow, we recommend having speeches after order taking, before the first course is served or in-between courses
- Formal Presentation/Guest Speaker – please speak to your Event Manager to coordinate service timing with presentation
WHO IS MY CONTACT ON THE DAY OF THE EVENT?
A Fat Cow Restaurant Manager will be your onsite contact upon arrival and for the duration of your event
HOW ARE PAYMENTS MADE?
The signed confirmation form and deposit of 25% is required to secure the date and space for private events and buyouts, payable by credit card or bank draft. The balance will be paid by credit card or cash at the conclusion of the event
WHAT IS THE CANCELLATION POLICY?
Your deposit is fully refundable if notice of cancellation s received 14 or more days in advance of the event date. If a notice of cancellation is received with less than 14 days notice the deposit is forfeited. If a notice of cancellation is received with less than 48 hours notice you will be charged the room minimum plus tax and gratuity.