Canoe meets Wildebeest
Monday, April 8th 7pm
Wildebeest Executive Chef Ian McHale will join forces with a like-minded culinary colleague who shares his philosophy of incorporating locally sourced, seasonal ingredients when he welcomes Chef De Cuisine Ron McKinlay of Toronto’s acclaimed Canoe for a collaborative dinner. This multi-course feast will spotlight both chef’s signature nose-to-tail sensibilities.
A limited number of tickets to the one-night-only dinner are available for $99 per person plus tax and gratuity. Guests can opt to enhance their meal with wine pairings selected by Wildebeest Wine Director Christina Hartigan or with zero-proof cocktails created by Bar Manager Alex Black.
Ticket purchase includes tax & gratuity.
Guanciale, wild garlic, thyme
CATTAIL POLLEN BANNOCK
Tamworth pork lardo, carp roe emulsion, pine pollen catkin vinaigrette
QUEBEC RED STAG TARTARE
Evergreen cured & roasted leg, foie parfait, charred brussels sprouts, charcoal and immature wild juniper
THIESSAN FARM QUAIL
Grand fir, charred leek, house mustard, nasturtium
WEST COAST SEA URCHINS
Vermouth velouté, Haida Gwaii bull kelp, pine-cured bottarga, caramelized bonito custard
PEACE COUNTRY LAMB LOIN
Spruce tip, evergreen huckleberry, foraged herbs
Buttermilk & barley ganache, smoked boar brioche ice cream, malt shortbread, Okanagan plum