Wildebeest To Pair Up With Brasserie Dunham For Brewmaster’s Dinner – March 28

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The GOODS from Wildebeest

Vancouver, BC | In its latest instalment in a series of Brewmaster Dinners, Gastown’s Wildebeest is teaming up with award-winning brewery Brasserie Dunham on March 28th for an evening of delicious beer and food pairings. Drawing inspiration from classic European brewing techniques and departing from the conventional American style, brews by Quebec’s Brasserie Dunham will complement five exceptional courses by Chef Alessandro Vianello. Guests will meet and drink with Brewmaster Eloi Deit, who will guide them through a selection of unique beers, none of which are available in British Columbia outside of this exclusive event.

Five protein-forward courses from Executive Chef Alessandro Vianello will enhance the complex flavours of Brasserie Dunham’s beers. Highlights will include Québecois-inspired plates like chicken liver parfait with foie gras, lemon & honey marmalade, wild spring onion, zinfandel jelly, and fennel pollen, paired with Assemblage No. 1 Pale Ale/Propolis; pheasant roulade with crushed peas & mint, roasted wild mushrooms, pickled mustard, and black garlic oil, paired with Brasserie Dunham Saison du Pinacle Réserve; and Grilled Angus Flat Iron with Texas barbecue rub, bone marrow croquette, spruce salt, parsley root purée, and salt-baked potatoes, accompanied by Brasserie Dunham Cyclope Alpha IPA.

Guests are encouraged to act quickly to reserve a seat. Tickets are $75 per person, tax and gratuity included. To reserve, please purchase via the website: www.wildebeest.ca.

The Québec brewery Brasserie Dunham was founded in 2011, and is proud to craft reinvented variations of beers rooted in European traditional methods. Winner of multiple gold medals at the Canadian Brewer Awards, Brasserie Dunham was recently also awarded the honour of Top Canadian Brewer by RateBeer.com. For more information about Brasserie Dunham, please visit www.brasseriedunham.com.

Wildebeest | Brasserie Dunham
March 28, 2017 | 7pm | $75 per guest, including tax and gratuity

MENU

Sous-Vide Egg
Boudin noir, toasted & sprouted grains, Comté
Oro Zuur No. 3 Barrel-Aged Golden Sour

Chicken Liver Parfait
Foie gras, lemon & honey marmalade, wild spring onion, Zinfandel jelly, fennel pollen
Assemblage No. 1 Pale Ale/ Propolis

Pheasant Roulade
Crushed peas & mint, roasted wild mushrooms, pickled mustard, black garlic oil
Saison du Pinacle Réserve

Grilled Angus Flat Iron
Texas barbecue rub, bone marrow croquette, spruce salt, parsley root purée, salt-baked potatoes
Cyclope Alpha IPA

Wildebeest Nutella
Chocolate hazelnut meringue, espresso mousse, coffee & white chocolate crumb
Sirkawa Imperial Coffee Stout

Details

120 West Hastings Street | Vancouver, BC
Telephone: 604-687-6880
Email: eat@wildebeest.ca
Web: www.wildebeest.ca | Twitter | Facebook | Instagram
Open for dinner service nightly from 5pm to midnight (including 5-6pm Happy Hour)
Weekend brunch from 10am to 2pm

Gallery

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The People

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Josh Pape: Owner/Operator
James Iranzad: Owner/Operator
Alessandra Vianello: Executive Chef

About Wildebeest

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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, Pekka Tavela, 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.

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