Winter Harvest Dinner At Wildebeest

Wildebeest Welcomes Acorn For Roots to Shoots Winter Harvest Dinner on January 13

Two of our favourite restaurants and Chefs are teaming up for a Winter Harvest Dinner at Wildebeest as Chef Ian McHale hosts The Acorn Chef Devon Latte for a multi-course feast. We love that there’s a zero-proof cocktail pairing option too! For more about Chef Ian McHale check out our interview last fall here. – GLV

Winter Harvest Dinner Press Release:

Two chefs with one shared culinary philosophy will join forces when Wildebeest’s Ian McHale shares the line with The Acorn’s Devon Latte for an all vegetarian ‘Roots to Shoots’ Winter Harvest Dinner at the Gastown hotspot on Monday, January 13.

Beginning at 7 p.m., the evening will see McHale and Latte prepare a creative, multi-course vegetarian feast that spotlights both chefs’ dedication to showcasing sustainably sourced, seasonal ingredients and local providers in dishes that include black turtle bean & carrot terrine, mushroom tartare, harukei turnips, potato & alliums and ‘trees & flowers’.

A limited number of tickets to the one-night-only Winter Harvest Dinner — which also offers a vegan option — are available for $69 per person plus tax and gratuity. Guests can also opt to enhance their meal with pairings that include wine selected by Wine Director Christina Hartigan and signature cocktails by Bar Manager Darren O’Grady. Zero-proof pairings that creatively incorporate food scraps like stems, stalks, leaves and rinds will also be available.

WILDEBEEST x ACORN ‘ROOTS TO SHOOTS’ WINTER HARVEST DINNER MENU
— $69 per person plus tax and gratuity — wine and cocktail pairings available for an additional $39++ per person
zero-proof cocktail pairings also available

— Welcome Canapés —
wine pairing: Bella ‘Blanc de Blancs’ 2018 Chardonnay — Okanagan Valley, BC

— First —
Black Turtle Bean & Carrot Terrine
bitter greens, grand fir mustard, flax seed bread
cocktail pairing: What’s Up, Doc? (smoked carrot Woods Amaro, fino sherry, gin, strawberry vinegar, soda)

— Second —
Mushroom Tartare
Fraser Valley hazelnuts, pine mushroom katsobushi
wine pairing: Stéphane Aviron ‘Julienas’ 2017 Gamay — Beaujolais, FR

— Third —
Harukei Turnips
water buffalo ricotta, fermented fennel, birch
wine pairing: Hajszan Neumann 2018 Grüner Veltliner — Vienna, AT

— Fourth —
Potato & Alliums
Hasselback German butter potato, Walla Walla consommé, leeks, wild garlic
wine pairing: La Ventura 2017 Viura — Rioja, ES

— Dessert —
‘Trees & Flowers’
grand fir Chantilly, dame’s rocket flower curd, Nootka rose, cannoli pastry
cocktail pairing: Mr. Wildcraft (foragers cordial, dame’s rocket cordial, grand fir shrub, Lillet Rose,
Amaro Montenegro, Amaro Nonino, lemon and absinthe bitters)

Opened in 2012 on Main Street in Vancouver, The Acorn is an award-winning, vegetable-forward restaurant and bar that was singled out for the No. 1 spot on Big 7 Media’s compilation of the 50 Best Vegan Restaurants in the World earlier this spring, and has also been featured in Conde Nast Traveler and Bon Appétit.

TICKETS
Tickets to the Wildebeest x Acorn Roots to Shoots Winter Harvest Dinner on Monday, January 13 may be purchased online at wildebeest.ca/events/rootstoshoots. As both chefs and restaurants pride themselves on placing a premium on the availability and seasonality of all ingredients, the dinner menu is subject to slight changes.

For more information about Wildebeest, go to wildebeest.ca, become a fan of /wildebeestyvr on Facebook and follow @WildebeestYVR on Twitter and Instagram. Wildebeest also offers private dining spaces available to be booked for evening and weekend events. For more information, enquiries, and pricing for private functions, call 604-687-6880 or email eat@wildebeest.ca.

ABOUT WILDEBEEST | Located in a refurbished 19th-century building in the heart of Vancouver’s historic Gastown district, Wildebeest offers decadent yet simple country cooking in a multi-level space that features a cocktail bar and lounge, open-concept kitchen, warm and inviting dining room with banquette seating and an intimate ‘Underbelly’ private dining room. Employing classic butchery traditions and contemporary techniques, Chef Ian McHale and the culinary team work closely with nearby farms and suppliers to develop delicious menus that change with the seasons. Dishes are paired with a diverse selection of Old- and New-World wines and a carefully crafted, award-winning cocktail list for a truly unforgettable dining experience.

Facebook: /wildebeestyvr | Instagram: @wildebeestyvr | Twitter: @WildebeestYVR

ABOUT THE ACORN | The Acorn is an award-winning, vegetable-forward restaurant and bar located at the heart of Vancouver’s Main Street that offers a destination for diners seeking the best and most creative meals made from fresh, locally sourced ingredients. Carefully crafted dishes cater to vegans, vegetarians and gluten-free diners while ensuring that even the staunchest meat eaters leave fully satisfied.

Holiday hours: Closed December 24 through 26 and January 1, 2020

Facebook: /AcornVancouver | Instagram: @acornvancouver