The GOODS from Wildebeest
Vancouver, BC | On Thursday, July 24th at 7:00pm, enjoy a Gallic staycation at Gastown’s Wildebeest with a five-course menu paired with wines of the Jura from Domaine André and Mireille Tissot. Join Wine Director Brook Delves and Sommelier Justin Everett as they host and speak to Tissot’s tipples at this unparalleled long-table dinner in Underbelly, Wildebeest’s intimate subterranean wine bar. Chef Wesley Young elevates the senses with a classic five-course menu inspired by French mountain cuisine in harmony with some of the region’s choicest biodynamic wines. Importer That’s Life Gourmet will also be in attendance. Tickets for this event are limited and on sale for $150 per person, including tax and gratuity. Reservations can be made by emailing eat [at] wildebeest.ca. Details and menu after the jump…
Wildebeest and the Wines of Domaine André et Mireille Tissot | $150 per person
Crémant du Jura Rosé N/V
2007 Arbois Traminer
Sole meunière, poached asparagus, lemon & caper brown butter
2007 Vin Jaune
Comté cheese tarte & summer squash, ricotta-stuffed zucchini blossoms, anchovy-tarragon vinaigrette
2011 Arbois Poulsard
Seared Fraser Valley rabbit loin & liver, veal sweetbreads, morels & rhubarb
2009 Arbois Trousseau
Yarrow Meadows duck breast & duck leg croquette, radish fondant, mustard greens, cherry jus
Macvin Rouge N/V
Strawberry & cream millefeuille
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.