Event Recap: Beef, Barbeque & Bourbon
June 24, 2019 | 9753 ViewsPlenty of Sizzle and Smoke at Fourth Annual Beef, Barbeque & Bourbon Event
By Derek Nyrose, Event Host
On June 9th The Clubhouse welcomed guests to the fourth annual Beef, Barbeque & Bourbon event, which featured a return appearance by Executive Chef Danny McCallum and Chef De Cuisine Massimo Bogani from renowned Toronto steakhouse, Jacobs & Co. Steakhouse. Joining them for the first time on this long-sold-out trip was Food Network’s Chopped Grill Master Champion-turned judge on the show, Ernest Servantes, who teamed up with fellow Texan grill master Kirk Filipp to create southern inspired cuisine far beyond the imaginations of a full house of eager guests.
Guests ready for an unforgettable week of dry-aged steak, barbeque and inspired bourbon cocktails.
After an afternoon of fishing that produced a tyee and a few near-misses, guests settled back into the lodge to enjoy cocktails crafted by mixologist Grant Sceney of Vancouver’s Fairmont Pacific Rim Hotel, followed by The Club’s signature buffet led by Executive Chef Rob Ratcliffe and team. Day two saw an action-packed day of fishing followed by another cocktail cornucopia courtesy of Grant. Once again, Chef Rob and his team led the charge in the kitchen, offering superbly crafted starters, mains and deserts from The Club House a la carte menu, along with a diverse selection of wine pairings.
Guide Christian LeVatte and Dyane Legge with a nice chinook in the twenties.
Wildlife was on full display for guests! Whales bubble feeding off Langara Island.
Mixologist Grant Sceney crafting his award-winning cocktails.
Chefs Ernest and Kirk arose early the following day to begin prepping a competition-worthy dinner. Guests on the water took full advantage of more great fishing, helping themselves to chinook salmon in the twenties and two more tyees. Upon returning to the lodge for dinner, they were met by more fine bourbon creations while Chef Danny and Massimo served mouth-watering appetizers of A5 Black Tajima striploin along with Wagyu striploin skewers with chimi churri sauce.
Ernest preparing his pepper-crusted Texas style smoked beef short rib for the Yoder Smoker.
Chef Danny serving Wagyu striploin skewers with chimi churri sauce.
Wagyu striploin skewers with chimi churri sauce.
Ernest’s dinner was served buffet style and featured pepper-crusted Texas style smoked beef short rib – “brisket on a stick” – which spent most of the day on the Yoder smoker. It was paired with Tennessee style pork ribs topped with Cattleack BBQ sauce, South Texas cowboy beans, Aunt Betty’s potato salad with pork cracklins, roasted jalapeno cornbread and crispy green salad with a cilantro lime vinaigrette. Ernest then finished them off with churros topped with a bourbon caramel sauce.
Beef short ribs fresh off the Yoder.
Ernest and Kirk serving up the short rib to guests.
“Brisket on a stick”, Tennessee-style pork ribs topped with Cattleack BBQ sauce, South Texas cowboy beans, Aunt Betty’s potato salad with pork cracklins, roasted jalapeno cornbread and crispy green salad with a cilantro lime vinaigrette.
Guests were treated to barbeque with a southern flare for the last night, which began with Ernest and Kirk’s “Langara Island Taco Bar,” featuring fresh-made corn tortillas topped with beef carne asada or pork Colorado, finished with a selection of sauces. Meanwhile, Grant was serving up a drink called “Jalapeño business,” which consisted of el Jimador tequila infused with buzz buttons (edible flowers) and jalapeños skins, grapefruit, lime, agave and rimmed with steak spice.
Fresh-made corn tortillas topped with beef carne asada or pork Colorado and a “Jalapeño business” cocktail.
A selection of sauces to top off Ernest’s unforgettable “Langara Island Taco Bar.”
Dinner was nothing less than spectacular, as Danny and Massimo pulled out all the stops to create a grand finale. To start, guests were served Jacobs & Co. Steakhouse signature dishes – white cheddar popovers with Vancouver Island sea salt butter, cured beef bresaola with shaved parmesan and olive oil and Jacob and Co.’s famous caesar salad with double-smoked bacon and white anchovies. Then came the 150-day dry-aged PEI prime ribeye and Snake River Farms wagyu striploin, all accompanied by Woodford bourbon butter, chimmi churri sauce and ponzu sauce. Sides consisted of king oyster mushrooms with Haida Gwaii bull kelp butter and togarashi, potato gratin with cheddar cheese and sautéed broccolini and asparagus. And to finish, Salt Spring Island goat cheese with Rosewood Estate Winery honeycomb and crackers with organic flowers.
Jacob and Co.’s famous caesar salad with double-smoked bacon and white anchovies and cured beef bresaola with shaved parmesan and olive oil.
150-day dry-aged PEI prime ribeye all accompanied by Woodford bourbon butter, chimmi churri sauce and ponzu sauce.
Salt Spring Island goat cheese with Rosewood Estate Winery honeycomb and crackers with organic flowers.
Anyone looking to start their summer with some smoke and sizzle, along with the world’s best Pacific salmon fishing, are advised to book soon for next year’s Beef, Barbeque & Bourbon event, scheduled for early June 2020. Dates to be released soon.
Guests enjoying a relaxing evening on the back deck.
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