SQUAMISH POP-UP TAKE-OUT DINNERS


Jones Catering’s Ghost Kitchen Dinners

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Looking for a fresh take-out experience in Squamish?
Jones Catering’s Ghost Kitchen Dinner Series offers globally inspired, chef-crafted meals for pick-up.

Each month, Chef Julian features a new themed menu — perfect for cozy nights in or effortless entertaining.

UPCOMING POP-UP MENUS

Tuesday, November 25th - ‘Jamaican Me Happy’ at The Backyard
Jerk Chicken or Jamaican Chickpea Curry, Rice & Peas, Tropical Pineapple Slaw, Festival Dumplings & Peanut Punch.

A wooden tray holds grilled chicken drumsticks, rice with beans, and a vegetable salad, with lime wedges garnishing the chicken, set against a tropical beach background with palm trees and sunset.
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Black and white silhouettes of a pickaxe and a hammer crossed behind a gear with small square gears around it, representing tools and machinery.

Thursday, December 18th – ‘You Had Me at Greek’
Authentic Mediterranean favourites — souvlaki, gyros, lemon potatoes, greek salad, pita and tzatziki.

A grilled chicken shawarma wrap with sliced grilled chicken, tomato, herbs, and sauce on a wooden cutting board.
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Wednesday, January 8th – ‘Tuscan Night In’
A rustic Italian meal featuring Italian Wedding Soup,  hand-made gnocchi or lasagne bolognaise, house foccacia, and Endive & Radicchio Salad

A white bowl of chickpea curry topped with shredded cheese and chopped herbs on a dark wooden table.
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For November 25th at The Backyard either pre-order online by the previous Monday at noon or simply drop-in on the 25th

  • Pick-up or dine-in Thursday evening (5–10 PM)

  • Location: The Backyard

  • Price: Starting at $25 per person

ORDERING DETAILS

For December 18th & January 8th pre-order online by the previous Monday at noon

  • Pick-up Thursday evenings (5–7 PM)

  • Location: 41015 Government Rd, Brackendale – Squamish BC

  • Price: Starting at $26 per person

Close-up of grilled barbecue ribs with herbs on a wooden cutting board, with a bowl of salad in the blurred background.
Chicken skewers with grilled vegetables, served with rice, chopped tomatoes, and a side of creamy cucumber sauce.
Fresh focaccia bread topped with rosemary, sea salt, and black pepper flakes, placed on parchment paper. Around it are small bowls with salt and spices, with scattered salt crystals and rosemary sprigs on a dark wooden surface.