Tag Archives: Wildebeest

Mother’s Day To Do’s In Vancouver

Where to Treat Your Mom on Mother’s Day

Mother’s Day is the busiest day for restaurants in the year, so make sure you get organized and book a table soon. AND! Happy Mother’s Day to my mother, Suzanne and my mother-in-law Bev, if you two were in town I promise we’d take you out!

h2 rotisserie and bar chicken

The Westin Bayshore brunch feature on Sunday, May 14

What better way to say “Thanks, Mom” than brunch at the Westin Bayshore’s new H2 Rotisserie & Bar where the rotisserie keeps slowly turning, transforming chicken into the divine dish that is H2’s signature.

The brunch features all kinds of other items Moms are sure to adore, as well as games and contests for children, gifts for all mothers, special Mother’s Day cocktails, and live music. And because Moms are always thinking about other people, at this event, children under the age of five eat for free, and The Westin Bayshore is donating 5 per cent of its Mother’s Day brunch sales to the BC Women’s Foundation.

Mother’s Day at H2 Rotisserie & Bar
The Westin Bayshore, 1601 Bayshore Drive, Vancouver Sunday, May 14 Menu and more details:
Two seatings: 11:30 am and 1:30 pm
Cost: $70 per adult, $35 for children 6 – 12
Reservations: 604.682.3377
dimsumSai Woo Dim Sum Brunch & Bubbles and a A 2 hour Chinatown Walking Tour

Join local Historian Judy Lam Maxwell  for a dim sum brunch and bubbles and then a walking tour through Vancouver’s Chinatown. Call 604-568-1117 or doyou@saiwoo.ca for reservations $75 pp.

mimosa

Mother’ Day at Well Seasoned in Langley

Join Well Seasoned for Brunch! Mother’s Day brunch class starts at 11 AM. Mimosas’s and Duck Confit…need we say more?  View the full menu here! Still looking for the perfect gift? Why not get Mom a beautiful gift basket? or a cooking class voucher? cooking class calendar here.

bauhaus

Celebrate Mom with Bauhaus & BC Women’s Hospital Foundation

Bauhaus will be donating 5% of food sales on Sunday, May 14th, so you can treat Mom and help women and babies across British Columbia. Enjoy a 3 course menu for the event, available only this Sunday.

bauhausmenu

oysters2
Bubbles and Oysters for Mom this Mother’s Day – Sunday, May 14
WildTale and The Flying Pig (Gastown, Yaletown, Olympic Village) are offering the following to all Mom’s on Mother’s Day, during brunch hours:

WildTale
Brunch Hours: 11 am to 3 pm
Mother’s Day promo: Half-Price 1 dozen Chef’s Choice Oysters
Half-Price bottles of Prosecco and $20 GC (valid May 15 – June 15)

The Flying Pig
Brunch Hours: 10 am to 3 pm
Mother’s Day promo: Complimentary glass of Prosecco for every Mom

brownie

Mother‘s Day Brownies at Rocky Mountain Flatbread

In honour of Mother’s Day, Rocky Mountain Flatbread will be treating all the moms who visit our Vancouver restaurants for lunch, brunch or dinner to a complimentary warm double chocolate brownie! ​

mothers dayMother’s Day at Cibo

In honour of Mother’s Day, Cibo Trattoria will be offering an extended brunch service from 8 am to 3 pm. The new a-la-carte brunch menu features a variety of sweet and savoury dishes including classic breakfast fare (whole grain and nut granola, vegetable frittata, panettone French toast) and seasonal Mother’s Day specials such as spaghetti carbonara with house-cured lamb bacon and Triangle Sound halibut with parmesan polenta and asparagus.

dirty apron breakfast

Dirty Apron Mothers Day Breakfast in Bed For Two Kit

Pick up your pre-ordered* Breakfast in Bed For Two Kit ($115) on Saturday, and surprise mom first thing on Sunday morning! The gourmet kit includes Belgian Waffles served with seasonal fruit compote and fruit salad, a mini bottle of Noble maple syrup, a decadent Mink ‘Girls Favourite’ Chocolate Bar and mimosa fixings- a small bottle of organic Villa Teresa prosecco and Chaser’s orange juice. And to make you look really, really good, the kit also includes a beautiful small succulent plant as well as a Rifle Paper Co. Greeting Card.  *Pre-orders only- all orders will need to have been placed by 3pm on Friday, May 12th. Availability only while quantities last. In-store pick-up on Saturday afternoon, May 13th.  Pre-Order Now

wildebeest

Mother’s Day at Wildebeest

At brunch, Wildebeest will serve her delicious avocado toast, thick-cut bacon, bone marrow & eggs, fresh oysters, mimosas aplenty, and their watermelon negroni slushie. For dinner, seared scallops, bison carpaccio, line-caught halibut, and a bone-in ribeye that’s considered by many to be the very best steak in Vancouver. With excellent wines, beers, and award-winning cocktails to pair, Mom will be thrilled. Tables available at www.wildebeest.ca.

Golden Dumpling Cook Off and Derby August 12!

Bao Bei Chinese Brasserie and Here There present Vancouver’s Golden Dumpling Cook Off!

The Cookoff returns August 9th! Refreshments are by Red Truck Brewery, restaurants will plate fresh takes on the filling-and-wrapper format. An expert panel of judges will taste their way through entries from 17 restaurants battling to fill, wrap, steam and fry their way to the top. The victorious challenger wins full bragging rights and claims the legendary Golden Dumpling trophy.

PURCHASE HERE for $55!

Festival-goers won’t want to miss the Dumpling Derby, when prizes are awarded to hungry competitors in a vicious eating contest. During separate men’s and women’s heats of two suspenseful minutes each, eight men and eight women gulp down dozens of dumplings. The winner of each category is declared the Golden Dumpling Eating Champion, and both take home a coveted prize.

Competitors include Cinara, Pidgin, Sai Woo, Tableau, Cibo Trattoria, Wildebeest, La Mezcaleria, Gyoza Bar, Bestie, Au Comptoir, Maenam, The Union, Annalena, Chicha, Harvest, The Acorn, Fable Kitchen and Cafe Medina.

Golden Dumpling

It’s all going down August 9th at the Food Truck Festival grounds!
*This event is rain or shine, no refunds shall be issued on tickets purchased 

Craft Beer at Wildebeest

WildebeestbeerOn Tuesday, June 3rd join Wildebeest in celebrating Vancouver Craft Beer Week with a six-course French-Canadian menu complete with accompanying paired pours from Quebec’s Le Trou du Diable, Dieu du Ciel, and Les Trois Mousquetaires microbrasseries. Brewmaster Isaac Tremblay of Le Trou du Diable will also be in attendance, giving guests the opportunity to indulge in and discuss some additional special edition beers from his celebrated microbrewery.

Tickets for this event are limited and on sale for $99 each, which includes a six-course dinner and six unique craft beer pairings. To secure a ticket and select a seating time please purchase online.

Spring Pea Soup
Shredded ham hock, spring herbs

Le Trou du Diable ‘La Saison du Tracteur’ – Farmhouse Ale

___

Beef Tartare
White anchovy, quail egg, fried potato

Les Trois Mousquetairs ‘Série Signature Sticke Alt’ – Altbier

____

Charred Octopus
Wild ramps, French vermouth, green olives, lardo

Le Trou du Diable ‘La Shawinigan Handshake’ – Weizen Bock

___

Smoked Beef Tongue
Local asparagus, oyster vinaigrette, confit orange

Dieu du Ciel ‘Dernière Volonté’ – Belgian IPA

___

‘Sticky’ Lamb Tourtière
Sweetbreads, collard greens, beet relish, cherry chutney

Lest Trois Mousquetaires ‘Grande Cuvée Porter Baltique’ – Baltic Porter

___

Poor Man’s Pudding
Maple syrup, pecan ice cream

Dieu du Ciel ‘Péché Mortel’ – Imperial Coffee Stout

ABOUT WILDEBEEST
Located at 120 West Hastings St. in Gastown, Wildebeest is open daily from 5pm to 12am, and for brunch on Saturday and Sunday. Reservations can be made by phoning the restaurant at 604-687-6880 or online. For more information visit www.wildebeest.ca.

Wildebeest and Craft Beer from Four Winds

four windsCraft beer and excellent food! Come celebrate pre-release of some great new beers from Four Winds Brewing with a delicious five-course dinner created by the talented kitchen team at Wildebeest. March 26, 2014 eat@wildebeest.ca

Crispy Pig Neck & Rinds, Elderflower Mayonnaise, Pine Salt
Four Winds Juxtapose IPA

Rabbit Rillettes, Orange Blossom & Wood Sorrel, Country Bread
Four Winds Pale Ale

Seaweed-Roasted Halibut, Steamed Clams, Puffed Rice, Pilsner
Four Winds ‘Nectarous’ Northwest Sour

Braised Fraser Valley Lamb Shank, Locally-Roasted Coffee, Celeriac
Four Winds Oat Stout

Salted Caramel Donuts
Four Winds Belgian Triple

Meditations on a Tamworth Pig with Kurtis Kolt Wildebeest and Waldorf Wine

tamsworth pig

On Wednesday, March 12th at 7:00pm, Kurtis Kolt, Waldorf Wine Group and Gastown’s Wildebeest present a tour of Old World, terroir-driven wines.

The Wildebeest kitchen team look forward to presenting the unique, heritage breed Tamworth pig by way of their adventurous nose-to-tail, contemporary country cooking.

$99 per person, including tax and gratuity. Reservations eat@wildebeest.ca

“Meditations on a Tamworth Pig” Menu

An Homage
Head cheese & greens meet Saumur les Pouches 2012 Chenin Blanc

An Introspection of Innards – The Suite of Beautiful Losers
An assiette combines liver, kidney, heart & pork belly to join a Spanish and Italian coalition of Sola Fred 2010 Montsant and Coltibuono Cancelli 2011 Toscana Rosso

“In 4/4 Time”
Step over to the volcanic Sicilian soils of Fina Vini’s 2012 Nero d’Avola for stuffed trotter of chicken and pork tongue mousse, black olive and pork rind crumb

The Dark Muse – Cracked Earth and Broken Bone
Frontaura 2005 Crianza of Toro, Spain acts as matador to pork shank on fermented oats

Lyrical Ascent
Sirloin roasted on the bone with beignet of brain, graced by Bordeaux royalty; Chateau l’Argilus du Roi 2009 of St Estephe

A Haiku from Blood
Dark chocolate and black pudding sorbet, meringue of elderflower paired with Armajan des Ormes 2011 Sauternes

Where to Ring in 2014 – Vancouver

lumberjackNow that we’ve almost got Christmas out of the way, it is time to think about New Year’s Eve plans.  While I have spent the last few years at home (don’t worry not ALONE) there’s a few spots that are VERY tempting and I may just hit the town this year (WATCH OUT).  Here’s a few I’d consider and you should too.

Mamie Taylors

The unusual theme of Lumberjack and Ballerina-themed ball at Mamie Taylors is sure to be unusual if nothing else.  Head to Chinatown and enjoy music, dancing, entertainment, hot and cold canapés, and an open bar (yikes)  with select cocktails, wine, ale and spirits.  Night starts and 8:30 pm and tickets are $100 all in. *Fancy lumberjack and ballerina dress encouraged but not required.* Tickets – 604-620-8818, 251 E. Georgia Street,  Vancouver ron@mamietaylors.ca

Fable

One of my very favourite Vancouver spots, Fable, is doing what they call an Inspiration Dinner.  A 5 course meal created by Chef Geoff Rogers featuring items that have inspired him throughout his career. Tickets are $125/person for the meal, which includes all tax & gratuities. Beverages extra and there are suggested pairings if you are indecisive. Long tables, 8pm doors, 8:30 dinner commences. Dinner  complete before midnight, stay on and ring in the New Year! Tickets 604-732-1322

A Preview:
Course1: Curry Cauliflower Soup
Course2: Bison Tartar
Course3: Ox-tongue Rueben Salad
Course4: Foie-ffles
Course5: ‘Coffee & Doughnuts’

salmon oystesrShangri-La Hotel – MARKET

New Year’s Eve Dinner – For the early birds, enjoy a three-course festive brunch for $49 per person, or a four-course tasting menu for $88 per person, available from 5pm to 7pm. For those who want to ring in the New Year in style, a six-course tasting menu is$168 per person, including a flute of champagne and party favours. New Year’s celebration seatings available December 31 from 9pm to 10pm.

 

6 Course Tasting Menu $168 per Person

AMUSE
Comte Cheese Fritters
Salmon and Oyster Tartar
Horseradish and lemon
~~~
Sea Bream sashimi on Warm Black Truffle Garlic Toast
~~~
Foie Gras Brulee, Kumquat Confiture and Orange Liqueur Gelee
~~~
Slowly Cooked Sable Fish, Potato “Noodles” With Crème Fraîche, Vodka and Caviar
~~~
Beef Tenderloin, Miso Butter and Roasted Brussel Sprouts
~~~
Champagne Truffle Cake with Orange Mirror
~~~
Mignardises and Truffles
Coffee or Tea

Wildebeest-599Wildebeest

Executive Chef Wesley Young presents a four-course menu with optional complementary (not to be confused with complimentary) wine pairings. Tickets for this event are $69 each, with curated wine pairings available for an additional $69 – quite a deal for this calibre of food. Call 604-687-6880.

Wildebeest

gastbyRosewood Hotel Georgia – The Gatsby New Year’s Eve Lobby Party

If you really want to real party, but stay classy, try a roaring twenties-inspired New Year’s Eve Bash. Entertainment includes The Malcolm Aiken Trio, Pandora & The Locksmiths and Skylab sounds, they’ll be burlesque, cabaret entertainers, a caviar bar, liquid nitrogen oyster station, midnight countdown and more. Doors open at 8:30 pm with tickets priced at $149 per person. Tables are available for an extra $75 per person, and VIP tables for an additional $2,000. www.rosewoodhotelgeorgia.com or 604.673.7031

forage8Listel Hotel and Forage

The Listel Hotel & Forage Restaurant have THE DEAL for you.  Get a $75  credit and enjoy a fabulous food and fizz in Forage when you reserve a deluxe Gallery Floor Room or Artist Series Suite AND

•    A $75 credit towards your room rate;
•    50% off overnight parking ($18 value);
•    Two glasses of BC bubbles at midnight;
•    Reception-style food in Forage from 10pm onwards featuring live, local music;
•    Late check-out @ 1:00 pm.
Additional Nights at $50 per night.
$199 based on single or double occupancy. Taxes and gratuities not included.
604 684.8461, email reservations@thelistelhotel.com, or click here.

2014NYE at CIBO 

Enjoy a 5 course dinner at Cibo Trattoria this New Year’s.

Seatings

First
$89/person
From 5 pm enjoy a limited a la carte and the special NYE menu.
Wine pairings also available.

Second
$109/person
From 9 pm – Ring in the New Year in Grand Style – Your evening includes:
Our special NYE menu
House made aperitif upon arrival (Barkeep Lauren’s amazing limoncello)
Flute of Champagne at midnight (the real stuff – sabred by Wine Director Steve Edwards)

5 Course Menu

local oyster, ikura caviar, lemon

bruschetta of buffalo mozzarella, prosciutto di san daniele, rapini, parmigianno
or
beef carpaccio, pickled ramps, horseradish, celery hearts, pecorino brillo

fresh spaghetti in brodo, rock cod, chili, garlic, parsley
or
risotto of foraged mushrooms, garlic, thyme, butter, parmigianno

pan-seared qualicum bay scallops, slow cooked fennel,
green chili and lemon zest salsa
or
grilled 45 day aged rib of beef, smashed root vegetables,
horseradish, aged balsamic

vanilla panna cotta, preserved summer plums
or
flourless chocolate cake, crème fraiche

supplements
add black winter truffle $25 /5 grams
add seared foie gras $25 /30 grams

604.602.9570

nyeUva Wine Bar 

At Uva Wine Bar, celebrate NYE New Orleans style with  indulgent party favours,the James Danderfer Trio, mardi-gras beads, southern cocktails flowing, and passed midnight treats. $40 tickets

Sponsored by Southern Comfort, Jack Daniel’s Tennessee Whiskey, El Jimador Tequila, Finlandia Vodka and Woodford Reserve Bourbon

Wild Rice

New Year’s Eve Dumpling Platter for Two $40
2 glasses of Backyard Vineyards Brut
Duck Confit Potstickers
Siu Mai
Spring Rolls
Vegetable Potstickers

Seatings –  5 to 10:30 p.m. 604-642-2882

Quang DangWEST Restaurant
Chef Quang Dang prepares for a special five-course tasting menu, with wine pairings available, for what may be the most civilized New Year’s Eve gathering in town.

MUSE

LIGHTLY CURED LANGLEY TROUT
BELGIAN ENDIVE, ORANGE, DILL VINAIGRETTE
OR
KALE AND BRUSSEL SPROUT CAESAR
DOUBLE SMOKED BACON, ANCHOVY, BRIOCHE CROUTONS
OR
POACHED PEAR AND CHICKEN LIVER
AGASSIZ FROMAGE FRAIS, HAZELNUTS, RED WINE GASTRIQUE

CHORIZO STUFFED HONEY MUSSELS
SAFFRON, SALMON CAVIAR, CREME FRAICHE
OR
CELERIAC SOUP
TOASTED ALMONDS, TARRAGON, HONEY
OR
SPICED OXTAIL BROTH
BASIL, FIELD PEAS, VEAL TONGUE

DIVER CAUGHT SCALLOP
CELERIAC IN TEXTURES, CARAMELIZED ONIONS, MAPLE JELLY
OR
BIODYNAMIC RISOTTO
BUTTERNUT SQUASH, ALMONDS, SAGE, BLACK TRUFFLE
OR
DOUBLE STUFFED RAVIOLI
FILLED WITH MUSHROOMS, SPINACH AND TRUFFLES, CHIVE BUTTER SAUCE

BLACK PEPPER CRUSTED BEEF STRIPLOIN
BRAISED BRISKET, YUKON GOLD POTATO PAVE, COGNAC JUS
OR
FRASER VALLEY RACK OF PORK
SALT BAKED BEETROOT, COUS COUS, APPLE MOSTARDA
OR
MILK POACHED SMOKED SABLEFISH
PARSNIPS IN TEXTURES, TARRAGON-CELERY JUS
OR
BUTTERNUT SQUASH GNOCCHI
BURRATA, WILD MUSHROOMS, TRUFFLED THYME GEL

CHAI SPICED SQUASH CREME BRULEE
CRISPY CREPE, APPLE ICE CREAM
OR
FROZEN BANANA EGGNOG PARFAIT
POMEGRANATE BARLEY PUDDING
OR
CHOCOLATE CARAMEL TART
GINGERSNAP ICE CREAM, VANILLA CARAMEL CREAM

PETIT FOUR

98 PER PERSON  604 738 8938

nye2Maenam

Head to Thailand this New Year’s Eve with Maenam’s  four-course dinner. Inspired by the flavours of Southeastern Asia, Chef Angus An’s celebratory menu features a selection of original creations alongside classic Maenam favourites. NYE celebrations may also  include exotic cocktails or wine pairings.

$60 per person. A vegetarian menu is also available. (604) 730-5579.

FIRST COURSE

crab and pomelo betal leaf wrap
miang buo served with ikura, lime dice and ginger
or
chicken and prawn in golden egg nets

latiang
caramelized shredded coconut, kaffir lime leaf, coriander

SECOND COURSE

hot and sour beef soup
dom yum neua
braised shank, Asian celery, fried garlic
or
hot and sour tamarind soup of grilled salmon
tom gati plah
coconut cream, tamarind and green mango

MAIN COURSE

(for parties of 2 choose 1 salad, 1 stir fry, and 1 curry)

green mango salad with crispy soft shell crab
yum mamuang buo
toasted cashew nuts, sliced green mangos, lime zest
or
roasted pork salad
yum moo yang
chilli jam, crackling, young lotus

stir-fried lobster with black pepper
pad gung lobster
holy basil, fried half lobster, spicy and aromatic
or
stir-fried baby back ribs
pad prik king moo
wild ginger, green peppercorn, 3 flavour sauce

red curry of duck leg
geng pbet raised leg, kaffir rich curry, Thai basil
or
southern style seafood curry
geng gati
kaffir lime zest, young coconut, crab, mussels, lingcod

SWEETS

“affogato”
our version of ice coffee, served with crumble, vanilla milk
and condensed milk ice cream
or
Thai iced tea pannacotta
cashew praline, kalamansi jelly, orange dice

pentolaLa Pentola della Quercia

NYE menu will feature both family style platters and individual dishes. Highlights include a glass of Moet & Chandon Champagne upon arrival, caviar, vitello tonnato, lobster ravioli, Icelandic heritage breed lamb and celebratory dolci.

EARLY SEATING (5pm-8pm)
$55 per person*
7 course menu
Does not include champagne or caviar.

LATE SEATING (9pm-Late)
$90 per person*
10 course menu.

Call (604) 642-0557
info@lapentola.ca

For more information please call 604-694-2103 or emailinfo@lapentola.ca.
*tax & gratuity not included

OPUS HOTEL NYE sleep over rates from $289.Reserve Now

burdockBURDOCK & CO PRESENTS A SPARKLING NATURALIST WINE NEW YEAR’S EVE DINNER

Ring in the New Year at Burdock & Co with a bright and bubbly four-course naturalist wine-focused dinner with an organic, locally-sourced menu by chef Andrea Carlson. With two seatings—6PM and 9PM—the dinner highlights a curated selection of unadulterated bubblies. Franck Peillot sparkling, Domaine Rolet Crémant du Jura Rosé, Camillo Donati Lambrusco and Marchesi di Gresy Moscato d’Asti la Serra are among the wines making an appearance at this exclusive celebratory dinner.

The four-course meal is priced at $65 per guest, with naturalist bubbly pairings available for an additional $45.

604-879-0077

December 31, 2013
First Seating: 6PM
Second Seating: 9PM
$65 per guest, or add $45 with wine pairings

SPARKLING WINES PRODUCED BY:
Franck Peillot Montagnieu Brut
Domaine Rolet Crémant du Jura Rosé
Camillo Donati Lambrusco
Marchesi di Gresy Moscato d’Asti la Serra

Wildebeest Hosts Cocktail-Paired Dinner

sc_candleclub_nov2013_b_FINALNow this is sounds delish! GLV

Wildebeest partners with The Social Concierge and Absolut Elyx to present exclusive candlelit single-origin dinner

On Monday, December 9th, 2013 at 6:00pm, in partnership with The Social Concierge and Absolut Elyx, Gastown’s Wildebeest presents ‘Candlelight Club’, a single origin dinner showcasing the winter bounty of Salt Spring Island. Experience a true candlelit dining experience as Chef Wesley Young orchestrates an intimate 5-course dinner with craft cocktail pairings by award-winning bartender Josh Pape. Illuminated solely by the light of hundreds of candles, guests can expect to experience Wildebeest’s award-winning dining room as never been seen before, with live jazz by Rosie & Jugheads accompanying this evening of local and seasonally inspired dining.

Guests can expect a custom menu featuring the best of Salt Spring Island producers. Items such as hay-roasted carrots with slow poached egg, Montaña cheese and crispy spelt; Salt Spring Island mussels with brassicas, whey sauce and wild herbs, and whole roasted lamb with glazed Hakuri turnips pine-roasted celeriac and toasted wheatberry will be paired with compelling cocktails including a Roasted Fennel ‘vesper’, a Wildebeest ‘wine cooler’, and the ‘Beetlejuice’. Ingredients specially-sourced from the likes of Foxglove Farm, Ruckle Heritage Farms and Salt Spring Island Cheese Co. take centre stage on this innovative menu.

Tickets for this event are limited and on sale for $99 each, which includes a 5-course dinner, craft cocktail pairings, tax and gratuity. Tickets can be purchased online.

Wildebeest presents: Candlelight Club in partnership with: The Social Concierge & Absolut Elyx

SaltSpring Island oyster shot, chilled Absolut Elyx

Roasted Fennel ‘Vesper’
Hay-roasted carrots, slow-poached egg, Montaña cheese, crispy spelt
Foxglove Farm, SaltSpring Island Cheese Co.

Wildebeest ‘Wine Cooler’
SaltSpring Island mussels, grilled & raw brassicas, whey sauce, wild herbs
Garry Oaks Winery, Local SaltSpring Farmers, SaltSpring Island Cheese Co.

The ‘Beetlejuice’
Whole-roasted lamb, glazed Haikuri turnips, pine-roasted celeriac, toasted wheatberry
Ruckle Heritage Farm, Local SaltSpring Farmers, Foxglove Farm

‘Thyme’ For A Pear
Wildebeest ‘cheesecake’, quince sorbet, crumble
Foxglove Farm

ABOUT WILDEBEEST
Located at 120 West Hastings St. in Gastown, Wildebeest is open for dinner nightly from 5pm to 12am, and brunch on Saturday and Sunday. Reservations can be made by phoning the restaurant at 604-687-6880 or online. For more information visit www.wildebeest.ca.

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MEDIA CONTACT:
Shannon Heth-Vergette
Heth PR
T: 604-897-1808
E: shannon@hethpr.com

Savour Magazine – Wildebeest

Wildebeest-interiorHead over to Savour Magazine to read my article on Wildebeest.

Vancouver has bought fully into the concept of nose to tail eating and Wildebeest’s timing couldn’t be better.  This east side restaurant’s menu is heavy on the meat side of the equation and is serving up tasty bits of animal along with excellent cocktails and fantastic service in a room that is both comfortable and classy.  Recent expansions to the menu include the addition of a few more seafood dishes, and there are a few options in the veggie department too.

Read entire article here

David Gunawan – Wildebeest – Gold Medal Plates

#goldmedalplates Chefs from across British Columbia will meet in Vancouver Friday November 16, 2012 at the Vancouver Gold Medal Plates Canadian Culinary Championships.  The winner will move on to compete at the National Championships (Kelowna February 8/9, 2013) I sent them some questions prior to the challenge. Here are the answers from David Gunawan of Wildebeest.

Where did you first learn to cook?

College as an amateur cook, out of necessity. Professionally at a Sushi Restaurant in Lafayette, Indiana.

What ingredient(s) can’t you live without?

Vinegar, Salt, Citrus

 What are the most essential tools for cooking?

Sharp Knives

What’s your go-to comfort food?

Grandfather’s soy braised pork belly.

Who are you dream dinner companions?

The late Charles Bukoswki.

What is the dish/dishes your restaurant is known for? (e.g. short ribs, radishes, olives)

olives

lamb tar tar

shortribs

halibut

Who will assist you on the big night?

Brigitte Guerrin, one of my chefs.

Gold Medal Plates British Columbia

Can’t Wait for….Friday, November 16 2012 at The Westin Bayshore Vancouver

Competing Chefs for 2012

Angus An Maenam
Joe Campo The Westin Bayshore Vancouver
Quang Dang West
Mark Filatow Waterfront Restaurant & Wine Bar
David Gunawan Wildebeest
Lee Humphries C Restaurant
Nicholas Nutting The Pointe Restaurant at Wickaninnish Inn (Tofino)
Darin Paterson Bogner’s of Penticton
Jeff Van Geest Miradoro at Tinhorn Creek Winery
Taryn Wa Savoury Chef

JUDGES 2012….

Being a judge for Gold Medal Plates is a tough gig – force fed dishes with truffle oil, wine glasses overflowing with with the finest chardonnay and shmoozing with music celebrities and olympic athletes. How terrible. Not to mention actually having to choose a winning favourite amongst the note worthy culinary professionals.

As daunting as this task may seem, we only award this noble duty to the best and bravest Canadian culinary minds – to do the dirty work of course! Our resident judge and culinary advisor James Chatto announces this years judges for Gold Medal Plates 2012.

James Chatto is the author of six books and one of Canada’s best-known food writers. He is the editor of harry magazine, senior editor of Food & Drink magazine, restaurant critic for Zoomer magazine and writes about food and drink on his web site, jameschatto.com. He has won the Drummer General’s Award, had a hit record that reached number two on England’s Northern Soul charts in the 1970s, has been declared a Freeman of Corfu Town and is a Chevalier of the Confrerie des Chevaliers du Taste Fromage de France.

St. John’s

Karl Wells

Karl Wells is a food writer and restaurant critic for The Telegram in St. John’s. He also hosts the Rogers TV show One Chef One Critic. He has been a judge at many professional cooking competitions and is a recipient of the Canadian Culinary Federation’s Sandy Sanderson Award.

Bob Arniel

Bob Arniel is a Canadian Certified Chef, holding a Bachelor of Vocational Education Degree.  Bob is the owner/operator of Chef To Go, a cooking school and catering company in St. John’s.

Kitty Drake

Kitty Drake has owned and operated two award-winning restaurants and a wild Newfoundland berry preserves company. She’s worked as a food consultant, food stylist for advertising, and as a chef on TV and radio.

Cynthia Stone

Everyday Kitchen columnist Cynthia Stone learned by trial and error what people with a taste for good food appreciate. Her column has been a regular fixture in The Telegram for a decade.

Todd Perrin

Todd is a graduate of the Culinary Institute of Canada. He’s cooked for The Lodge at Kananaskis and a private hotel near Zurich, Switzerland. Currently he operates the Chef’s Inn and Mallard Cottage restaurant in St. John’s.

Chef Mike Barsky

Montreal

Robert Beauchemin

Robert Beauchemin has been one of the main restaurant critics and food writers in Montreal for the last 17 years. An academic, trained in anthropology, he also teaches in college what he likes best: culture, music, books and of course food.

Gildas Meneu

Gildas Meneu has been a restaurant critic since 1998, first for the free weekly Ici and then forVoir. In love with the Montreal restaurant scene, he’s still eager to discover new fine dining tables each week. As a passionate food aficionado, he’s also research journalist for the Radio-Canada TV Show L’Épicerie.

Julian Armstrong

Julian Armstrong is a food writer for The Gazette, Montreal, and author of the cookbook A Taste of Quebec.

Lesley Chesterman

Lesley Chesterman has been the fine-dining critic and food columnist for The Montreal Gazette since 1999. Prior to her career in food writing, Ms. Chesterman attended the Institut de tourisme et d’hôtellerie du Québec for three years before working as a professional pastry chef in Quebec and in France. She has written a cookbook, Boulangerie et Pâtisserie: Techniques de Base(Trécarre, 2000), and two restaurant guides: Flavourville 2000 and Flavourville 2003-2004 (ECW Press). Her writings have also appeared in Gourmet, Saveur, The Art of Eating, Nuvo, Montreal Centre-Ville, and Wine Tidings magazines.

Rollande DesBois

Author, educator and broadcaster, Rollande DesBois has been described as “the Julia Child of Quebec.” Her many international honours can be found listed at her web site,

www.rollande-desbois.riaq.ca.

Chef Jean-Philippe Saint-Denis

Ottawa

Anne DesBrisay

Anne DesBrisay was the Ottawa Citizen’s restaurant critic for twenty years. She is a regular contributor to the food pages of Ottawa Magazine and the travel pages of a number of publications. She is the author of three editions of Capital Dining, her series of guide books to the best restaurants in the Capital Region. Anne is also a senior editor and feature writer with Taste &Travel Magazine.

Judson Simpson

Judson Simpson, Certified Chef de Cuisine, is the Executive Chef at the House of Commons in Ottawa and is the Chairman of the Canadian Culinary Federation. He competed four times at the VKD World Culinary Olympics, most notably as Manager of Culinary Team Canada in 2004, and is an internationally certified competition judge.

Margaret Dickenson

Margaret Dickenson is a culinary Ambassador for Canada, recently recognized as one of the TOP 50 People in the Capital and the 2011 Alumna of Honour of the University of Guelph Alumni Association. This in acknowledgement of her community and charitable works, her lifestyle TV series and the many international awards her cookbooks have garnered.

Pam Collacott

Pam Collacott is a long serving TV cook and spokesperson on the CTV Ottawa News at Noon. She is a cookbook author, food stylist, culinary teacher, columnist and contributing editor for Taste & Travel Magazine, ever roaming the globe for new gastronomic challenges.

Sheila Whyte

President/owner since 1991, of Thyme and Again Creative Catering and Take Home Foods, Sheila is an innovative leader and trend-setter in Ottawa’s food industry. Active in the arts and charitable communities, Sheila sits on the advisory board for Savour Ottawa and the Culinary Management advisory board at Algonquin College, and is a founding member of the Royal Ottawa Women for Mental Health Campaign.

Chef Marc Lepine

Toronto

Sasha Chapman

Toronto native Sasha Chapman briefly wore chef’s whites before she decided that writing about food was much easier than cooking it. Her award-winning stories have appeared in major Canadian and U.S. magazines and newspapers. She is currently an editor at The Walrus.

Christine Cushing

Christine Cushing, celebrity chef, is host of Viva and W networks’ cooking show, Fearless in the Kitchen.

Lucy Waverman

Lucy Waverman is the food columnist for The Globe and Mail, Food Editor of Food & Drink Magazine and  food columnist for the new MSN.ca site.  Her latest book is A Year in Lucy’s Kitchen.

Anita Stewart

Anita Stewart is the founder of Food Day (http://foodday.ca), broadcasts regularly on CBC Radio (cbc.ca/freshair) and for nearly three decades has chronicled the food life of Canada in her 14 books. She is on the Advisory Council for the Governor General’s Award in Celebration of the Nation’s Table and is an honourary lifetime member of the Canadian Culinary Federation of Chefs and Cooks (CCFCC). This year, she was awarded the Order of Canada. John Higgins

Chef John Higgins has cooked for the Queen and heads of state, won dozens of gold medals in competition, and commands international acclaim. He is currently the Director and Corporate Chef of the George Brown Chef School and was previously the Director of Food and Beverage/Executive Chef of the King Edward Hotel Toronto.

Winnipeg

Jeff Gill

Originally from England, Jeff Gill trained as a chef at the Savoy Hotel in London. He got a job at the

Waldorf in New York but somehow ended up in Winnipeg instead where he was executive chef for a

number of restaurants and hotels. For the last 15 years, he has been a Culinary Arts Instructor at red River College.

Arvel Gray

Arvel Gray is a writer, broadcastor and producer with more than 33 years in the industry. Her career has included radio and television at the local, national and international levels as well as writing and editing for books and magazines.

Christine Hanlon

Homegrown Manitoba writer Christine Hanlon is passionate about her province and its prairie cuisine. She has had the privilege to cover its vibrant culture, restaurants and personalities through such publications as Style Manitoba, Western Living, Harry (Rosen) magazine and Fodor’s Canada travel guide. She is also the co-author of the Manitoba Book of Everything.

Mary Jane Feeke

MJ Feeke is a red seal chef, and baker who has enjoyed teaching pastry arts and baking for the last 8 years. She supported Team Canada to go for the Gold in 2008 for the world Culinary Olympics, she is currently pastry chef for Team Manitoba, who will be attending the next Olympics in 2012. MJ has been chef-owner of Benjamin’s in Selkirk for 12 years.

Chef Michael Dacquisto

Saskatoon/Regina

C J Katz

CJ Katz is the culinary host of CTV’s The Wheatland Café, and publisher of the award-winning weekly on-line food and drink publication, Savour Life Magazine (www.savourlife.ca). A long-time commentator on cooking, dining and entertaining for CBC Radio 1’s Morning Edition, CJ introduced a new bi-weekly radio column this fall called Savour Saskatchewan, profiling the local flavours and producers of the Prairie. Her first book, Taste, Seasonal Dishes from a Prairie Kitchen will be published this year.

Amy Jo Ehman

Amy Jo Ehman is the author of Prairie Feast: A Writer’s Journey Home for Dinner. She is a food columnist in the Saskatoon Star Phoenix and CBC Radio, and a founding member of Local Bounty in Saskatchewan.

Trent Brears

Trent Brears has been the Manager and Execuitve Chef of the legislative food service in Regina for 14 years. As a frequent national and international competitor he won two silver medals at the Luxembourg Expogast in 1994. In 2000, he captained the Saskatchewan Culinary Team at the Culinary Olympics in Erfurt, Germany and also received a silver medal.

dee Hobsbawn-Smith’s poetry, fiction and food writing has appeared in books, magazines, newspapers, anthologies and literary journals across Canada and elsewhere. She is an active Slow Food member, award-winning freelance journalist, chef and culinary educator “gifted with whimsy and precision”. After 27 years in Calgary, she now lives in the family farmhouse west of Saskatoon, where she is currently earning her MFA in writing at the University of Saskatchewan. Her fifth book, Foodshed: An Edible Alberta Alphabet, published by TouchWood Editions, has been hailed by The Globe and Mail as ‘a locavore call to arms’.

Janis Hutton is co-owner of Calories Restaurant on Broadway Avenue and was a co-founder ofSouleio Foods on 3rd Avenue South in Saskatoon. With 16+ years in the food industry, she currently represents Saskatchewan and independent operators on the Canadian Restaurant & Food Service Association Board of Directors. She is known as an innovator and a leader in her community.

Chef Anthony McCarthy

Edmonton

Mary Bailey (senior judge)

Wine, food and travel writer Mary Bailey publishes The Tomato Food & Drink and is co-author of two best-selling books on Alberta food. She is an ISG-certified sommelier and wine instructor for the Art Institute of Vancouver, teaching Wine & Spirit Education Trust courses in Edmonton. Mary founded Edmonton’s Slow Food convivium in 2002.

Clayton Folkers

A world-class pastry chef and baking and pastry instructor at NAIT School of Hospitality and Culinary Arts,  Clayton has participated as chef member, co-captain, captain and coach with Culinary Team Alberta and Culinary Team Canada, winning numerous gold medals as well as the IKA Culinary Olympics in 1992 and the ScotHot World Championship in 2005. A renowned international judge, he was the first pastry chef to captain the Canadian National Culinary Team (2000).

Gail Hall

Gail Hall is a well-known chef, educator and writer. Her award-winning catering company, Gourmet Goodies, is legendary for its focus on quality food and customer service.  Another of Gail’s companies, Seasoned Solutions, presents loft cooking classes and organizes culinary tours. She is a favoured speaker at workshops and conferences and appears frequently on TV.

Liane Faulder

An award-winning reporter, Liane Faulder writes about food for The Edmonton Journal.  Her blog, Eat My Words, was named Best Regional Blog in Canada in 2010. Liane is also food columnist for CBC radio’s afternoon show in Edmonton.

Chris Wood 

Chef Chris Wood Trained in Europe and in London’s West End before being imported into Canada by Four Seasons Hotels, 26 years ago. Today, he is a personal chef for a philanthropist and businessman and his family in the city of Edmonton.

Chef Jan Trittenbach

Calgary

John Gilchrist

John Gilchrist has reviewed restaurants for CBC Radio in Calgary since 1980 and is the author of nine National Best-Sellers on dining in southern Alberta. His weekly Off the Menu column appears in the Calgary Herald, he is a contributing editor for Avenue and Where Calgarymagazines, and he teaches Food and Culture programs for the University of Calgary.

Susan Hopkins

Susan Hopkins is co-owner of Red Tree, Calgary’s preeminent catering company and take out gourmet food stores.

Michael Allemeier

Chef Michael Allemeier is a culinary instructor at the Southern Alberta Institute of Technology (SAIT). His career includes chef roles at Vancouver’s Bishops, Calgary’s Teatro and the Okanagan Valley’s Mission Hill Family Estate  Winery. Allemeier is one of the hosts of Food Network’s Cooks Like a Chef.

Kathy Richardier

Kathy Richardier publishes and edits Calgary’s City Palate magazine (citypalate.ca) and has done so for 18 years.  When not editing/publishing, she travels and writes about food, drink and landscape — grist for the Palate mill. Richardier also reviews restaurants for the Calgary Herald’sSwerve magazine

Chef Michael Dekker

Vancouver

Sid Cross

Sid Cross is an educator-judge of both wine and food with many honours including Wines Committee Chair in London England for the world based The International Wine & Food Society, Gourmet of the Year by The Society of Bacchus America, Officer status in the Ordre du Merite Agricole by the French Government, and BC Restaurant Association Hall of Fame.

Andrew Morrison

In addition to teaching food writing at the Pacific Institute of Culinary Arts, Andrew Morrison is the restaurant critic for the Westender newspaper, a contributor on food and restaurants to Vancouver, Conde Nast Traveler, and Harry magazines, and the editor of BC’s leading food blog, Scout.

Lesley Stowe

Lesley Stowe is the creator of raincoast crisps, author, chef, entertaining expert, slow food devotee, advocate for the Canadian ski jumping team, and Cracker Queen.

Barbara-Jo McIntosh

Barbara-Jo McIntosh, proprietress of Barbara-Jo’s Books to Cooks – beautiful, smart and ready to eat.

John Bishop

An iconic and much-respected figure in Vancouver’s restaurant scene, British chef John Bishop first came to the city in 1973. He opened Bishop’s in 1985 and it has been one of Vancouver premier restaurants ever since

Chef Rob Feenie

Culinary Championships

Coming Soon