The GOODS from Wildebeest
Vancouver, BC | On Wednesday, March 26th at 6:30pm Wildebeest celebrates the special release of several new craft beers from Four Winds Brewing Co. with a five-course menu created by Chef Wesley Young. A local favourite, Four Winds Brewing Co. is known for using a combination of new world and old world methods to produce flavourful West Coast, Belgian and German style beers. With representatives from Four Winds Brewing Co. in attendance, guests have an exclusive first look into the brewery’s freshest additions, and feast on innovative, seasonally inspired dishes crafted in harmony with each new brew.
Tickets for this event are limited and on sale for $69 each, which includes a five-course dinner and Four Winds Brewing Co. craft beer pairings. Reservations can be made by contacting firstname.lastname@example.org or for more information visit us on facebook. Menu and details after the jump…
An Evening With Four Winds Brewing
$69 per person
Crispy Pig Neck & Rinds, Elderflower Mayonnaise, Pine Salt
Four Winds Juxtapose IPA
Rabbit Rillettes, Orange Blossom & Wood Sorrel, Country Bread
Four Winds Pale Ale
Seaweed-Roasted Halibut, Steamed Clams, Puffed Rice, Four Winds Pilsner
Four Winds ‘Nectarous’ Northwest Sour
Braised Fraser Valley Lamb Shank, Locally-Roasted Coffee, Celeriac
Four Winds Oat Stout
Salted Caramel Donuts
Four Winds Belgian Triple
120 West Hastings Street | Vancouver, BC
Web: www.wildebeest.ca | Twitter | Facebook | Instagram
Open for dinner nightly 5pm to midnight | Weekend Brunch 10am to 2pm.
Josh Pape: Owner/Operator
James Iranzad: Owner/Operator
Wesley Young: Executive Chef
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.