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Cornucopia 2019 has ended
Friday, November 8 • 6:00pm - 9:00pm
The Corridor with YEW + SIDECUT

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Come on a journey up the Sea to Sky Corridor and find the true story of produce to plate. YEW seafood + bar and Fort Berens Estate Winery join forces with SIDECUT Modern Steak + Bar to take you through 163.13 kms of taste.
Dishes move from ocean to alpine, taking diners on a journey alongside Executive Chef Eren Guryel from SIDECUT Modern Steak + Bar and Restaurant Chef Evan Morgan from YEW seafood + bar.
 
Amuse:
Kusshi Oyster with Northern Divine Caviar, Verjus
(Oceans surrounding BC)
 
First Course:
Dungeness Crab Raviolo, Celeriac Cream, Golden Ears Neufchatel, (Vancouver/Maple Ridge)
 
Second Course:
Lightly Smoked BC Salmon, White Dashi, Charred Cucumber, Puffed Grains, Ginger Oil, Winter Greens
(Howe Sound)
 
Main Course:
Organic Grass Fed Beef Striploin, Pemberton potatoes, Cabernet Franc Jus
(Pemberton/Cache Creek)
 
Dessert:
Honey tart, Honey cremeux, peach jam, pistachio-honey financier, chai crust, peach-Hydromel sorbet, bee Honey tuile
(Lillooet)



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Friday November 8, 2019 6:00pm - 9:00pm
Sidecut Modern Steak + Bar

Attendees (2)