The GOODS from Wildebeest
Vancouver, BC | On May 23, we are excited to collaborate with Top Drop Vancouver and a duo of wineries — BC’s Roche Wines & Ontario’s Tawse Winery — to create a cross-Canada wine and food experience. Chefs Alessandro Vianello and Ian McHale and Wine Director Justin Everett have teamed up to craft an exclusive menu that highlights fresh spring ingredients alongside these exemplary wines.
Established in 2005 as one of Canada’s first organic and biodynamic wineries, Tawse is a relative newcomer to the Niagara wine scene. Their combination of traditional winemaking techniques with state-of-the-art technology has propelled them to the forefront of the Canadian wine scene with four ‘Winery of the Year’ wins since 2010. Winemaker Paul Pender will be joining us to share the story of this unique project.
Roche Wines, the project of Dylan and Pénélope Roche, is still in its infancy but is already making waves with Vancouver’s top sommeliers. Originally from Vancouver, Dylan found his passion for wine while living in Burgundy, while Pénélope counts five generations of viticulture and winemaking at Château Les Charmes Haut-Brion, her family estate.
Due to the intimate nature of this dinner we expect to sell out early. Get your tickets today!
Tickets are $150 including tax and gratuity, as well as a $10 donation to the BC Hospitality Foundation, the charitable beneficiary of Top Drop Vancouver.
Tuesday, May 23 | Reception at 6:30pm. Dinner at 7:00pm. | TICKETS
120 West Hastings Street | Vancouver, BC
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
Josh Pape: Owner/Operator
James Iranzad: Owner/Operator
Alessandra Vianello: 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, 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.