The GOODS from Araxi

Whistler, BC | The annual pilgrimage of food and wine aficionados to Pemberton’s North Arm Farm for Araxi Restaurant + Oyster Bar’s annual Longtable Dinner is about to once again herald a celebration in the field. Mark your calendars for Sunday, August 19th and join Il Caminetto’s Chef de Cuisine Brad Masciotra, Araxi’s Executive Chef Quang Dang along with Bar Oso’s Chef Jorge Muñoz Santos as the trio present a multi-course extravaganza at the Eighth Annual Longtable Dinner under the direction of Toptable Group’s Whistler Executive Chef James Walt.

Start the afternoon off with a lively barn-side reception where Bar Oso’s Bar Manager Jason Redmond concocts a fitting Longtable libation to pair with a series of farm fresh appetizers to nosh and nibble. Next, dinner is served family-style orchestrated by Restaurant Director Neil Henderson and his stellar team with multiple courses featuring just-picked produce a stone’s throw away. Wine Director Jason Kawaguchi takes the best of British Columbia and beautifully pairs vintages with each and every course. Menu highlights at this time, pending sunshine and a good dose of Mother Nature, feature the following:

– RECEPTION –

Citrus Marinated Cucumber
whipped goat cheese, North Arm Farm fine herbs and edible flowers

Herb Cured Skeena River Sockeye Salmon
horseradish creme fraiche, North Arm Farm beet puffs

Albacore Tuna Tataki
shaved daikon, Pemberton shiso, ponzu pearls

Fresh Local Figs
wrapped with house cured guanciale, aged balsamic

Arancini of Summer Sweet Corn
roasted red pepper agrodolce

Jamon Iberico Pintxos
Manchego cheese, gem tomatoes, romesco sauce

Arrowleaf Rose
LaStella ‘Vivace’ Pinot Grigio

Stop Calling Me Shirley
Sheringham Distillery Seaside Gin

– FIRST –

Slow Cooked and Charred Trap Caught Octopus
Pemberton padrone peppers roasted in sea salt and extra virigin olive oil
ruby streak salad and aioli sauce

Quails’ Gate Estate Chardonnay

– SECOND –

BC Heirloom Tomatoes + Buffalo Mozzarella
House Made Fresh Pasta
local tomatoes with fresh North Arm basil and mint, balsamic jam, torn foccacia
fresh casarecce pasta colored and flavored with North Arm vegetables
toasted bread crumbs with fresh herbs, smoked butter sauce

Le Vieux Pin ‘Vaila’ Rose

– THIRD –

Fire Roasted RR Ranch Prime Rib
ribeye glazed with balsamic and rosemary, grilled summer squash
North Arm Farm onions roasted in the embers, olive oil poached potatoes
candied shallot and thyme jus

Burrowing Owl Cabernet Franc

– DESSERT –

Okanagan Peach Cake & Milk Chocolate Ice Cream Bar
compressed peaches with lemon chiffon and white chocolate mousse
Valrhona milk chocolate ice cream with crisp chocolate crust

Fort Berens Late Harvest Riesling

“We look forward to this signature event of Araxi’s every year and 2018 is no exception,” says Executive Chef James Walt. “Together with Chefs Quang and Jorge, we’re excited to share the best of Toptable Group’s three Whistler venues at picturesque North Arm Farm. Restaurant Director Neil Henderson and Bar Manager Jason Redmond can’t wait to get the party started in the field and have our guests experience an outstanding line-up of cocktails, food and wine.”

Tickets are $250 per person, inclusive of tax and gratuity and are available online at araxi.myshopify.com. Food and wine pairings are included in this pricing. For those guests interested in booking return transportation to and from the farm from Whistler, arrangements can be made by contacting VIP Whistler Transport at [email protected] or 604.938.9501. The cost is $42 per person, inclusive of tax.

See everyone soon in their garden party best for summer’s iconic event!

Araxi

Region: Whistler

110 - 4222 Village Square

604-932-4540

WEBSITE