Know your farmer. Know your food.
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March 20, 2019 
6:30 to 9:00

- traditional beef tartar -
- "B"itello Tonnato -
grilled flat iron steak, tonnato sauce, parsley & caper salad
- Beef Tourtiere -
classic quebecois pie with pastry, potatoes, spices
served with green salad and ketchup!

Vancouver trained and internationally travelled, Chef Alessandro Vianello started his culinary career at the iconic Fairmont Hotel Vancouver. He then trained in Tuscany, studying both wine and Italian cuisine feverishly, then moving on to assume the position of Head Chef of AAA Rosette restaurant in St. Andrews, Scotland. Chef Vianello returned to his hometown in 2009 as Head Chef of Preston’s Restaurant, while also trailblazing Vancouver’s street food culture in its genesis as co-founder and owner of one of the city's best regarded food trucks, Street Meet, Alessandro joined the team at ARC Restaurant where he remained for four years before joining the team at Wildebeest.. Alessandro is genuinely passionate about serving local, seasonal food with a focus on culinary sustainability and maintains a close relationship with local farmers and artisanal producers.

January 31, 2019 
- classic beef tartar -
grilled sourdough, garlic aoili
- preparing the perfect steak -
- whipped potatoes -
- roasted root vegetables -
- family style maple cakes, vanilla ice cream

February 20, 2019 
- thai beef satay skewers -
with Trevor Bird's black pepper jam
- braised beef pappardelle -
pocini, parmesan, arugula
- milk chocolate panna cotta -
oreo soil, raspberries

April 24, 2019
How to Feed a Crowd
- roasted striploin -
with garlic & thyme
- scalloped potatoes -
- roasted carrots -
- crispy cauliflower salad -
with mint basil
- maple cake, vanilla ice cream -

Every morning I wake up inspired by the challenges I face as a chef and  entrepreneur…how to inspire the team to create consistently delicious cuisine that will leave an impact on the client. This is my driving force and motivation."- Trevor Bird
From his teenage years, as an excited chef-in-the-making who was obsessed with learning and working with ingredients, to years of bringing excellence to the names of lauded kitchens such as Ottawa’s National Arts Centre, Jean George’s MARKET, and Daniel Boulud’s Lumiere, due to his head-down hard work ethic and truly original
expressions of creativity, Trevor Bird has risen to his purpose and passion.

Now, with the two successful restaurants under his belt, along with an impressive list of international guest chef appearances, a two-time finalist on Top Chef Canada and Top Chef Canada All Stars, Trevor Bird adding into his roles as an ambassador, speaker, guest chef and consultant, finds a new place to bring his joy of community and collaboration, his dedication to delivering excellence --one which caters to you, delivering his name and great food to the kitchen of your quality occasion. Trevor found the perfect location on Vancouver’s West 4th that shared his vision of an open kitchen where he and his team could interact with guests while showcasing their talents
These classes are demonstration style.  So, just sit back, sip your wine and watch the chef cook up an amazing meal for you to enjoy.  Come hungry!

The class includes 2 - 6 ounce glasses of white or red wine.
Tickets can be purchased through our website, in-store or over the phone.
Tickets are non-refundable, but are transferable.
Under 19 years of age are welcome for the same ticket price, but will not be served alcohol.  Please bring ID.
Please let us know when purchasing tickets, how many in your party.


Alisha's Wish Child and Youth Advocacy Centre




Masterchef Canada and Chopped Canada Contestant

& Local Firefighter

- Ahi Tuna, togarashi, shiseto peppers, lemongrass risotto -
- Nori crusted steaks, shitake mushrooms, celerian puree -
- matcha cheesecake, mouse, pistachio, raspberry, chocolate -

- Beef kofta, Eggplant, tahini sauce, roasted cauliflower -
- "Tajine" chicken thighs, apricots, chickpeas, herbed couscous -
- Seered lamb loin, roasted beet hummus, grilled haloomi, charred cherry tomatoes -


Owner and Chef of Restaurant 62 (R62)! 

Duck breast salad with poached figs and red wine served on shaved fennel, toasted walnuts, and baby lettuces
Seared Pork with Mushroom Parmesan Risotto
Slow Red Wine Braised Chuck Roast over parsnip and pear purée

 Rolled and roasted whole boneless chicken thighs with a creamy parmesan polenta
Slow-braised pork belly with smoked bacon and white bean ragout
Stout-braised beef short ribs with truffled garlic emulsion and roasted cauliflower

Classic chicken saltimbuca with pasta aglio e olio
Slow cooked pork picnic with moroccan spices, dried fruits and cous cous salad
Seasoned meatballs with a balsamic reduction served over goat cheese & arugula




Irish Comfort Food

Colcannon  ::  Guinness_Cream_Sauce  ::  Guinness_Beef_Stew  ::  Irish_Soda_Bread

Garlic:  The Stinking Rose

Honey_Garlic_Meatballs  ::  Roasted_Garlic_Med_Spread  ::  Cajun_Grilled_Flank_Steak_with_Polenta

New Orleans:  Mardi Gras Style

Hop_n_Shrimp_Gumbo  ::  Cajun Chicken  ::  Louisiana_Red_Beans  ::  Sweet_Biscuits  ::  Rum_Flambeed_Bananas