Canoe meets Wildebeest

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Ron McKinlay.jpeg

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.

 
 

JERUSALEM ARTICHOKE

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

TARRAGON

Pre-dessert

PRESERVED PLUM

Buttermilk & barley ganache, smoked boar brioche ice cream, malt shortbread, Okanagan plum