The GOODS from Wildebeest

Vancouver, BC | On Monday, December 9th, 2013 at 6:00pm, in partnership with The Social Concierge and Absolut Elyx, Gastown’s Wildebeest presents ‘Candlelight Club’, a single origin dinner showcasing the winter bounty of Salt Spring Island. Experience a true candlelit dining experience as Chef Wesley Young orchestrates an intimate 5-course dinner with craft cocktail pairings by award-winning bartender Josh Pape. Illuminated solely by the light of hundreds of candles, guests can expect to experience Wildebeest’s award-winning dining room as never been seen before, with live jazz by Rosie & Jugheads accompanying this evening of local and seasonally inspired dining.

Guests can expect a custom menu featuring the best of Salt Spring Island producers. Items such as hay-roasted carrots with slow poached egg, Montaña cheese and crispy spelt; Salt Spring Island mussels with brassicas, whey sauce and wild herbs, and whole roasted lamb with glazed Hakuri turnips pine-roasted celeriac and toasted wheatberry will be paired with compelling cocktails including a Roasted Fennel ‘vesper’, a Wildebeest ‘wine cooler’, and the ‘Beetlejuice’. Ingredients specially-sourced from the likes of Foxglove Farm, Ruckle Heritage Farms and Salt Spring Island Cheese Co. take centre stage on this innovative menu, which you can read before scoring your tickets after the jump…

Tickets for this event are limited and on sale for $99 each, which includes a 5-course dinner, craft cocktail pairings, tax and gratuity. Tickets can be purchased online.

Wildebeest presents: Candlelight Club

in partnership with The Social Concierge & Absolut Elyx

Salt Spring Island oyster shot, chilled Absolut Elyx

Roasted Fennel ‘Vesper’
Hay-roasted carrots, slow-poached egg, Montaña cheese, crispy spelt
Foxglove Farm, SaltSpring Island Cheese Co.

Wildebeest ‘Wine Cooler’
SaltSpring Island mussels, grilled & raw brassicas, whey sauce, wild herbs
Garry Oaks Winery, Local SaltSpring Farmers, SaltSpring Island Cheese Co.

The ‘Beetlejuice’
Whole-roasted lamb, glazed Haikuri turnips, pine-roasted celeriac, toasted wheatberry
Ruckle Heritage Farm, Local SaltSpring Farmers, Foxglove Farm

‘Thyme’ For A Pear
Wildebeest ‘cheesecake’, quince sorbet, crumble
Foxglove Farm

Details

120 West Hastings Street | Vancouver, BC
Telephone: 604-687-6880
Email: [email protected]
Web: www.wildebeest.ca | Twitter | Facebook | Instagram
Open for dinner nightly 5pm to midnight | Weekend Brunch 10am to 2pm.

Gallery

The People

Josh Pape: Owner/Operator
James Iranzad: Owner/Operator
Wesley Young: Executive Chef

About Wildebeest

Wildebeest invites you to experience unabashedly adventurous, yet simple cooking at its finest set against the history of the Vancouver neighbourhood of Gastown. Explore whole-animal cookery paired with a diverse selection of Old and New World wines and a carefully crafted cocktail list. Set in a refurbished 19th century building, the multi-level space offers a front house cocktail bar & lounge, open-concept kitchen complete with large kitchen tables, an inviting dining room with banquette seating, and an intimately-set underground wine bar.

The gastronomically daring menu focuses on whole-animal cookery prepared with the utmost integrity. Each and every component has been thoughtfully nurtured by the restaurant’s executive chef, Wesley Young, from field to finish.  Working closely with surrounding farms and farmers to raise animals and grow custom produce, the team at Wildebeest has crafted a menu unlike anything yet explored in Vancouver.