The GOODS from Wildebeest

Vancouver, BC | On Tuesday June 30th, Wildebeest hosts specialty importer Westbier for a multi-course dinner accompanied by artisanal beer pairings. Rare Belgian and Danish character beers will be poured by Westbier’s Certified Cicerone, Gerry West. Westbier Imports sources select beers from European breweries that produce small batches of world-class brews. Spots at ‘Beest Meets West are limited so early booking is recommended. Tickets are $75 per person not including tax, gratuity, and processing fee, and can be purchased here.

‘Beest Meets West
June 30th, 2015 | 6:30pm | $75 (plus taxes & gratuity)

MENU

Paradise Valley Pork
Seared medallion, moscato grapes, potato pavé, caramelized fennel, pickles
paired with
To Øl Snowball Chardonnay Barrel-aged Saison

Maple Hill Pheasant
Roasted breast, rillettes, charred onion, potato fondant, St. Paulin panna cotta
paired with
St. Louis Fond Traditional Gueze

Reserve Angus Beef
Braised short rib, handmade gnocchi, cippolini onions, heirloom carrots, bone marrow emulsion, tonka bean
paired with
Abbaye Des Rocs Grand Cru

49th Parallel Coffee
Éclair, Valronha chocolate ganache, coffee custard
paired with
Hornbeer Fundamental Blackhorn

Local Cherries
Macerated in moscato, brown butter financier, sorbet
paired with
Kasteel Rouge

Details

120 West Hastings Street | Vancouver, BC
Telephone: 604-687-6880
Email: [email protected]
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

The People

Josh Pape: Owner/Operator
James Iranzad: Owner/Operator
ildebeeesley Young: Executive Chef

About Wildebeest

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.