My Taste of Yaletown at Wild Tale Coastal Grill

Last night I was part of a contingent of media people who were invited to sample the menus at a select number of the thirty + restaurants that are participating in Taste of Yaletown.

As we gathered at Xoxolat to taste delicious chocolate and enjoy a glass of champagne, thoughtfully provided by Swirl Wine Store, there was talk amongst ourselves as to which group we were randomly assigned. More importantly to which restaurant each group would be venturing to. Of course we had peeked at the Taste of Yaletown website to check out the menu options. https://yaletowninfo.com/event/taste-of-yaletown-2016/

When I disclosed that my group would be going to Wild Tale Coastal Grill there were oohs and aahs all around. Never having been before (hit me with a wet noodle for this grievous error in judgement) I quickly sensed that I was in for a treat, and I wasn’t mistaken.

Our small group was joined at the table by Chef Erik Heck, Operations Manager Jesse Dame and Managing Director of Serena PR Laura Serena. We were seated near the back of the restaurant a few steps up from the main dining area, an open yet intimate section of the restaurant that lends itself well to long table dining. The table was set and welcoming as we took turns introducing ourselves. My lucky night, I was seated between Chef Heck and Dame which definitely added to the experience. It’s always nice to get the inside scoop and both were forthcoming about their goals and aspirations for both Wild Tale and the Flying Pig restaurants.

The big story is, of course, the cuisine. The Wild Tale Taste of Yaletown menu for this year includes an array of Appetizers, Entrees and a Dessert all for $35. per person. The Appetizer course features a trio of delectable choices. Diners can choose one of the following: Lobster Bisque with brandy crème fraiche or Alberta Beef Carpaccio with asparagus and frisse salad, olive and truffle dressing or Organic Beet and Watercress Salad with toasted almonds, horseradish and crisp apples. The Entrees were a choice of: Grilled California Cut AAA Beef Striploin with atlantic lobster mashed potato, cabernet jus or Pan Seared BC White Sturgeon with warm potato and rock prawn salad, brown butter & caper cream sauce or Baked Forest Mushroom Gnocchi with wild mushrooms and autumn vegetables, four cheese gratin. Dessert is a Chocolate Pot de Créme with shaved chocolate and chantilly cream.

Thankfully we did not have to make a choice but rather the first two courses were served family style on platters allowing us to sample each dish. I was very pleased because although I would always go for Lobster Bisque it was nice to have the opportunity to try all three Appetizers. I definitely rated the Lobster Bisque as my favourite but I did very much also enjoy the Organic Beet Salad. Of the Entrees I would have a hard time choosing my favourite between the Pan Seared BC White Sturgeon which was perfectly executed, moist and flavourful and the Baked Forest Mushroom Gnocchi cooked just to al dente with a light yet sumptuous mushroom sauce and ample wild mushrooms.

Dame has selected an excellent lineup of wine pairings. We indulged in two wines per course. For the Appetizer course we sipped on an Okanagan Valley Synchromesh Riesling and a Domaine Laroche Pinot Noir from Pays d’Or, France. For the Entrees course we tasted a Hess Cabernet Sauvignon from the North Coast, California and a Edna Valley Chardonnay from Central Coast, California. The choices were the ideal selection and paired very well with each of the dishes. Dessert, which is a single selection, was paired with an interesting ‘port style’ Okanagan Valley Burrowing Owl Coruja.

Dinner met and exceeded our expectations, servings were generous and attractively presented, the wine pairings, thoughtfully selected, harmonizing with the savoury, satisfying dishes. I highly recommend sharing with your dinner companion with each of you ordering a different dish to truly appreciate the pleasurable selections.

Taste of Yaletown runs from October 13 to October 28 and reservations are highly recommended.