WILDEBEEST TEAMS UP WITH QUEBEC’S BRASSERIE DUNHAM
FOR ‘BRASSERIE AND THE BEEST’
Taking place in the restaurant’s ‘Underbelly’ private room, the standup-style mixer will pair bites of signature Wildebeest fare – such as oysters, charcuterie, fried chicken, heirloom tomatoes & burrata, and boar belly – with five kegged and bottle-conditioned Brasserie Dunham beers, including Saison du Pinacle, Oro Zuur Wild Ale, Assemblage Nos. 3 and 9, and ‘Jane Doe’: Assemblage Hors-Série No. 8 sour.
Guests will also have the opportunity to meet-and-greet with Brasserie Dunham brewmaster Eloi Deit, while he guides them through an exclusive selection of unique beers that are unavailable in BC outside of this event.
Brasserie Dunham — a brewery located between Montreal and Sherbrooke that has won multiple gold medals at the Canadian Brewing Awards since it was founded in 2011 — is no stranger to Wildebeest, having visited the Gastown hotspot for a sold-out brewmaster dinner last year. Priding itself on producing beers that offer a departure from the modern American styles that have dominated the North American craft beer scene for the past quarter-century, Brasserie Dunham brews classic-yet-innovative European-styled beers that showcase a range of intricate and complex flavours.
Tickets to Wildebeest’s one-night-only ‘Brasserie and The Beest’ event are available for $39 per person plus tax and gratuity and may be purchased online at https://wildebeest.ca/events.
For more information about Wildebeest, go to www.wildebeest.ca, become a fan of /wildebeestyvr on Facebook and follow @WildebeestYVR on Twitter and on 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 or email email@example.com..
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.