Wildebeest Set To Pair Up With TH Wines For Special Winemaker’s Feast, April 11

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The GOODS from Wildebeest

Vancouver, BC | In celebration of the changing of the seasons­, on April 11th Wildebeest will welcome spring by hosting an intimate dinner with a special guest, winemaker Tyler Harlton. Complementing the delicate flavours of early spring ingredients, the handcrafted, terroir-driven TH Wines will be poured by Harlton to accompany a vibrant six–course meal by Chef Alessandro Vianello. For fans of food and wine this is an evening not to be missed.

“We’ve featured TH Wines on our list at Wildebeest for some time and I’ve always been struck by the honesty and integrity of his wines and process,” says Wine Director Justin Everett. “Tyler’s wines pair so well with our dishes, as they speak for themselves but don’t shout or demand attention. Rather, their subtle qualities allow Chef Alessandro’s food to shine.”

Chef Alessandro’s menu will honour the season’s freshest produce and Wildebeest’s signature proteins, and will be designed to enhance the unique qualities of Tyler’s wines. Dishes will include: Comté Panna Cotta with spring peas, wild foraged greens, preserved mouse melons, and sautéed, pickled and puréed ramps, paired with a 2014 Riesling; Sockeye Salmon Tartare with rhubarb, sorrel, wild ginger, and sprouted fresh chickpeas, accompanied by a 2016 Rosé; and Seared Elk Loin with fermented cauliflower purée, pommes anna, roasted cauliflower, rosemary oil and blackberry jus, paired with TH Wines’ 2015 Cabernet Franc.

Seating is limited, and guests are encouraged to reserve their ticket immediately. Tickets are $140 per person, including tax and gratuity. To book, please purchase via the website: www.wildebeest.ca/events/.

Located in Summerland BC, TH Wines was opened by Tyler Harlton in 2011. Honouring the time-tested practices cultivated as a child on his family grain farm in Saskatchewan, Harlton is known for his “by hand” philosophy, and methods using minimal intervention, which allow the integrity of the grape to be fully expressed. The timeless approach and respect for the handcrafted process is reflected in the high quality of his terroir-driven vintages. For more information about Tyler Harlton and TH Wines, please visit thwines.com.

Wildebeest | TH Wines with Winemaker Tyler Harlton
April 11, 2017 | 7pm
$140 per guest, tax and gratuity included

MENU

Red-Fife Sourdough
Cultured butter, roasted hazelnut spread
Viognier 2016

Comté Panna Cotta
Spring peas, wild foraged greens, preserved mouse melons, ramps; sautéed, picked and puréed
Riesling 2014

Sockeye Salmon Tartare
Rhubarb, sorrel, wild ginger, sprouted fresh chickpeas
Rosé 2016

Magret Duck Breast
Roasted & marinated beets, cherry purée, wild mushrooms, split foie gras jus, beet chips
Pinot Noir 2015

Seared Elk Loin
Fermented cauliflower purée, pommes anna, roasted cauliflower, rosemary oil, blackberry jus
Cabernet Franc 2015

Grapefruit Delice
Vanilla mousse, grapefruit gelée, crispy orange, lemon poppyseed tuille

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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