The GOODS from Wildebeest

Vancouver, BC | On Tuesday, December 31st, 2013, Gastown’s Wildebeest invites revelers to inaugurate the new year with an evening of innovative and seasonally inspired feasting. Executive Chef Wesley Young orchestrates an intimately set four-course menu with optional complementary wine pairings. Diners can expect to enjoy a night of flavourful, fuss-free festivities in Wildebeest’s award-winning heritage dining room.

Tickets for this event are limited and on sale for $69 each, with curated wine pairings available for an additional $69. Interested parties are encouraged to act quickly to reserve their seat. To purchase a ticket, please call Wildebeest at 604-687-6880. Have a look at the menu after the jump…

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.