Featuring: Chef Mark Filatow, Chef Rod Butters, Chef Justin Labossiere, Chef Duncan Ly, Chef Andrew Springett, and Chef Warren Barr
Class Type: Specialty Dinner / Book Launch
Price: $165 per person for a 6 course menu and a copy of The Wickaninnish Cookbook. 

Class Description:
Perched between the majestic old-growth forests of Tofino and the vast expanse of the Pacific Ocean, the Wickaninnish Inn is a destination like no other. In this evocative cookbook, the "Wick," as it is affectionately known, welcomes you into the warmth to share the celebrated cuisine of Inn's The Pointe Restaurant. Since the Wick first opened in 1996, it has been regarded for its rustic elegance, warm hospitality, and incredible west coast cuisine.

This cookbook highlights the innovative dishes (and the stories behind them) that have made The Pointe a destination dining experience like no other, and paints a vivid picture of spectacular natural surroundings, west coast life, and scenic ocean-to-table dining. The Pointe Restaurant’s Executive Chef Warren Barr looks forward to collaborating with “Wick” Alumni and cookbook contributors such as Chef Duncan Ly of Foreign Concept (who started as a dishwasher at the “Wick” in 1998) and Chef Rod Butters, the first Chef at The Pointe Restaurant.

Planned menu to include - 

1st Course
Roasted Asparagus Salad by Chef Mark Filatow

2nd Course
Potlatch (clams, mussels, ling cod, gooseneck barnacles) by Chef Rod Butters

3rd Course
Dungeness Crab & Mascarpone Ravioli, Saffron Pasta, English Pea & Double Smoked Bacon by Chef Justin Labossiere

4th Course
Halibut & Avocado Risotto by Chef Duncan Ly

5th Course
Cinnamon Scented Duck Breast, Duck Confit Potato Press by Chef Andrew Springett

Dessert Course
Salted Caramel & Chocolate Tart by Chef Warren Barr

Please note all menus are subject to change without notice. We are not able to accommodate any substitutions for our specialty dinners. 

Call us at (403) 265-6066, ext 1, to claim your spot at this exciting event!