H2 Kitchen + Bar: Johnnie Walker Distiller’s Dinner October 23rd

Join us for an evening of gourmet dining and whisky elegance at the H2 Distiller’s Dinner, featuring the iconic blends of Johnnie Walker whiskies.

Indulge in a five-course menu curated by H2’s Chef Homer Baisa, beginning with Foie Gras paired with Gold Label Reserve and progressing through refined dishes like Smoked Salmon with Double Black, a Duo of Lamb with Green Label 15 Years, and Smoked Hiro Wagyu with Blue Label. Conclude with a decadent dessert by Pastry Chef Martha Ebro — a Sticky Toffee Pudding paired with the rich Aged 18 Years.

Throughout the evening, a Johnnie Walker brand expert, Roberto Renda, will offer insights and guidance, sharing the unique stories and tasting notes behind each whisky. Experience the art of whisky and food pairings and reserve your tickets now for this limited-seats long table dinner.

H2 Kitchen + Bar x Johnnie Walker Whisky
Distiller’s Dinner: Wednesday, October 23
The Westin Bayshore, Vancouver
1601 Bayshore Drive

Tickets are $115 + taxes & gratuity. Limited seats available.

I

FOIE GRAS
apple pâté de fruits

JOHNNIE WALKER GOLD LABEL RESERVE

II

SMOKED SALMON
beet cured, buttermilk, horseradish, dill

JOHNNIE WALKER DOUBLE BLACK

III

DUO OF LAMB
braised shoulder croquette, tenderloin, carrot, parsley, coffee infused jus

JOHNNIE WALKER GREEN LABEL 15 YEARS

IV

SMOKED HIRO WAGYU
short rib, barley, chanterelle, turnip, manchego

JOHNNIE WALKER BLUE LABEL

V

“STICKY TOFFEE PUDDING”
date cake, butterscotch, chocolate mousse, banana, barley

JOHNNIE WALKER AGED 18 YEARS

BOOK NOW

ABOUT ROBERTO RENDA

Roberto started as a bartending student in Toronto in 2011. Since then, he has gone on to bartend, consult, teach, and manage at many notable cocktail bars in Toronto. He now resides in Vancouver, working with some of his favourite Diageo Reserve brands. Roberto’s favourite part of the job is sharing his passion for teaching with engaged audiences and amazing colleagues.

* Please note, we are unable to accommodate dietary restrictions or menu modifications for this event.

All items are subject to applicable tax. 18% gratuity applied to groups of 8 or more. Consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk of food borne illness.

Information and images provided by Serena PR.