Monday, April 8th, 2019 - Doors at 7:00pm
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 brussel 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