Petals & Plates – Rosa Flora Limited

Established in 1978 by Otto and Corine Bulk, Rosa Flora first grew only fresh cut hybrid tea roses. The business has passed from one generation to the next, and their expert team now grows large gerbera, mini gerbera, snapdragons, lisianthus, and stephanotis under millions of square feet of high-tech greenhouses, making them the largest greenhouse cut flower operation in Canada today.

The Petals & Plates – Rosa Flora Dinner and Tour will include:

  • A “Cocktail and Appetizer Hour” where guests will be invited to mingle, sample appetizers, and participate in the various stations that have been set up, including:
    • A “Flower Crown and Boutonniere Bar” where guests are taught how to create their very own floral creation
    • Live local musicians
    • The opportunity to interact with the nights featured florist, Nicholas Smith from Opening Night Flowers
    • Access to the tasty sampling stations where guests can hear the story of other local agricultural groups and learn about all that Ontario has to offer
    • And much more!
  • A tour of the Greenhouse. The hosts of the evening (Arielle, Josh, and Ralph) will lead a guided tour of the facilities.  This will be a great opportunity to learn about the industry, flowers in general, and listen to engaging and amazing stories!  This will also be the perfect opportunity to ask all the questions you may have!  But please, keep in mind that this is a commercial greenhouse, so please always follow the instruction of the tour guides as there are some areas that visitors are not allowed to walk through or touch.
  • A four course artisan meal hand crafted by Executive Chef Jan-Willem Stulp, combining floral inspired recipes with locally sourced ingredients to create a feast for your taste buds while the picturesque surroundings, a rustic themed setting in the middle of an in bloom flower greenhouse, will create a feast for your other senses.
  • Local craft wine and beer available for purchase. (the only cost not included in the ticket price for this event is the cash bar)
  • A flower-lovers gift bag filled with goodies, including local Ontario grown flowers.
Guests are invited to arrive at the venue between 4PM and 4:30PM. Once on the property, please watch for "Petals & Plates" signs that will guide you to the correct area. As soon as you arrive at the venue, you are invited to join the Cocktail and Appetizer hour held in Rosa Flora's main atrium.
The Cocktail & Appetizer hour will be held in the main atrium and will feature appetizers, a cash bar, live music, and various "stations" where guests will be invited to participate in various activities from floral design to sampling stations. During this time, smaller groups will embark on a tour through the greenhouse, guided by one of the owners, where you will learn the history of Rosa Flora, the flower industry as a whole, and where you will gain a new appreciation for local flowers.
Executive Chef Jan-Willem Stulp has crafted a four course artisan meal, combining floral inspired recipes with locally sourced ingredients, to create a feast for your taste buds while the picturesque surroundings, a rustic themed setting in the middle of an in bloom flower greenhouse, will create a feast for your other senses.
Owner and Executive Chef at Grand Oak Culinary Market
Nicholas Smith, from Opening Night Flowers, is our featured florist.
Arielle is one of the Owner/Operators of Rosa Flora.
Ralph is one of the Owner/Operators of Rosa Flora.
Josh is one of the Owner/Operators of Rosa Flora.
1 Ticket - Rosa Flora Petals & Plates
$113
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*HST INCLUDED IN $113 TICKET PRICE

This price includes:
- Access to the "Cocktail & Appetizer" Hour
- A Greenhouse Tour
- A 4-Course Meal Served in the Greenhouse
- A "Gift Bag" to take home with you

The only thing NOT included in the price of the ticket is any alcohol. However, alcohol will be available for purchase at the event.

Everything except alcohol. The appetizers, the 4 course meal, the flowers and the swag bag are all included in your ticket price. The only thing that is not included is any alcoholic beverages. There is a cash bar set up, however, where you can purchase local beer and wine.
All of our venues are greenhouses, which means that the temperatures are usually fairly warm. The temperature in most greenhouses ranges between 20 and 24 degrees Celsius, so dress accordingly. Guests are invited to dress “casual dressy”. Also, keep in mind that some of the tours may lead through refrigerated areas of the greenhouse, which can drop down to 4 or 5 degrees Celsius. The amount of time spent in these areas, however, will be very minimal (a minute or two at most!). Finally, depending on the time of the year, bringing a sweater or jacket may be a good idea as temperatures can drop after sunset.
Comfortable walking shoes are recommended. Each dinner includes a walking tour of the greenhouse. The tour can range from about 10-20 minutes of slow paced walking, so it is important to wear shoes that allow for that. High heels are not advised!
Bring your camera, because you are entering a very Instagram-worthy atmosphere!
Yes they are! Each one of our venues is a member of Flowers Canada (Ontario) Inc. and therefore a fully operational commercial greenhouse. The only thing to keep in mind is that the tours may have some restrictions (certain areas visitors are not allowed to walk, etc.), so be sure to just heed the instructions of your tour guide.
It depends on the allergy. Please give us a call or drop us an e-mail and we would be happy to discuss what can be done.
No outside alcohol is allowed at a Petals & Plates event.
Not at all! The only thing we ask is that the name on the ticket matches the name of the person attending the event. If you are purchasing the ticket as a gift and will not be attending yourself, please just contact us (dejan@fco.ca) and give us the name of the person that will be attending so that our records match the attendee.

Course 1:
Cool Duet of Cucumber and Watermelon Gazpacho, with Pink Peppercorns and Mint Granita

Course 2:
Sunrise Greens, with Nasturtiums and Cress, and Warm, Smoked Lake Trout in a Cracked Mustard Dressing

Course 3:
Dry-Rubbed Chicken Breast, marinated in Rosewood Mead with Caramelized Onion Compote, Vineland Sweet Potato and Braised Red Cabbage, in Black Cherry Jus

Course 4:
Baked Apple and Quince ‘Tatin’, in Lavender & Wild Ginger Syrup

*We do offer a vegetarian option, please contact us for details

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