I experienced the inaugural dinner of this new series which is a celebration of the warmth of oak and the allure of smoke that defines the Pacific Northwest’s autumn harvest. Chef Harris Sakalis and his team have created this new dining series long table dining experience celebrating the forests, farms, and coastline of the Pacific Northwest. Enjoy a fireside cocktail (or mocktail) and a multi-course menu featuring seasonal ingredients transformed through fire, smoke, char, and oak-aging.

The table was festively decorated which fit the theme so well.
This was a very unique multi-course experience.

These were the dishes featured:

Pull Apart Bread with pumpkin seed butter

Amuse:

BC Forest Mushroom Bisque

Shared Appetizers:

Smoked duck breast

Crab dip

Charcoal Grilled Matsuke Mushrooms

Smoked beef tendon

Main:

Smoked Sablefish

Dessert:

Kabocha Basque Cheesecake

My favourites from the dinner were the:

Pull Apart Bread
BC Forest Mushroom Bisque
Charcoal Grilled Matsutake Mushrooms
Crab Dip
Smoked Sablefish
Kabocha Basque Cheesecake

The newly refined ‘Led By a Love of’ series will continue through 2027, with upcoming spotlights on slow cooking, Pacific seafood, and garden harvests.

By: Richard Wolak