Now 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