Coastal Culinary Experience
- EventCoastal Culinary Experience
- LocationThe Clubhouse
- DateAugust 13, 2017 to August 17, 2017
Want to add something really wild to your next fishing trip?
Then consider taking part in the Coastal Culinary Experience, where you will combine the world’s best Salmon fishing with a dining experience far beyond anything you could ever imagine, all courtesy of Mother Nature and Canada’s Top 100 chefs.
During your stay, you will board helicopters and be whisked away over jaw-dropping seascapes to the most remote white-sand beaches of mystical Haida Gwaii. You will accompany celebrity guest chefs and indulge in a shore lunch that features the freshest and finest of local land and sea.
After your ultimate beach picnic, comb a beach that bears no footprint, search for glass Japanese fishing floats that frequently wash up on these shores or explore the edge of the ancient ranforest where few have walked before. Get close to some of the planet’s most wondrous creatures, and discover first-hand why this remote kingdom of nature is called “Galapagos of the North.”
Then retreat at day’s end to the luxurious confines of The Clubhouse where your gastronomic journey continues in the inimitable manner of The West Coast Fishing Club, and then awaken to more of the world’s best Salmon fishing.
Reserve Your Spots Today!
Join us for the Coastal Culinary Experience, and let your food-lover’s dreams run wild. Call us TODAY to secure your spots at 1-888-432-6666 or click here to make an inquiry online.
2016 Inaugural Coastal Culinary Experience
A new tradition began with great gusto last August up at The Clubhouse. But even before they arrived, the guests of the inaugural Coastal Culinary Experience knew they were in for a treat when news broke weeks earlier that the headlining guest chef was none other than Charles-Antoine Crête. The owner of one of Canada’s most eagerly anticipated new restaurants, Montréal Plaza, Crête rose admirably through the ranks from line cook to chef de cuisine under fellow Quebecer and uber-famed Chef Normand Laprise at his much celebrated Montreal fine-dining emporium, Toqué! Crête is one of Canada’s most recognized names in the culinary industry, but that didn’t stop him from taking a break from Montreal’s vibrant restaurant scene to make his way to Haida Gwaii where he helped make long-lasting gastronomic memories for guests who took in this newest special event on The Clubhouse calendar.
The Coastal Culinary Experience was indeed a gastronomic odyssey in which guests took a pause from fishing for Tyees that commonly frequent these waters in late summer and were whisked by helicopters to the deserted beach of Beresford Bay, where Crête and sous Chef Simon McConnell-Enright were ready and waiting along with The Clubhouse all-star servers Rebecca, Taylor, and Kaitlin.
There they dined el fresco on a long list of menu items that ranged from marinated Salmon salad served on Korean rice crisps to sea snails with chanterelles and fennel to 12-hour braised beef with strawberry and matsutake mushrooms, all carefully paired with rich elegant wines.
Afterwards guests stated their reluctance to leave, opting to relax and beach-comb under sunny skies, resulting in one lucky guest discovering one of the glass Japanese fishing floats that frequently wash up on these shores.
Judging by the comment cards, another culinary tradition has begun for The West Coast Fishing Club and one that promises to be a highlight of the season for years to come.