Culinary Excellence Meets World-Class Fishing at The Clubhouse | September 2024 Recap

In September 2024, The West Coast Fishing Club, in partnership with Canada’s 100 Best, brought together the finest in Canadian dining and legendary salmon fishing on Langara Island, Haida Gwaii. Guests enjoyed exclusive culinary experiences from two of Canada’s top restaurants—Restaurant Pearl Morissette (RPM) and Quetzal—creating unforgettable memories against the stunning backdrop of The Clubhouse.

Restaurant Pearl Morissette at The Clubhouse | September 1-5

Chef Daniel Hadida and his team from the Michelin-starred Restaurant Pearl Morissette showcased their renowned farm-to-table philosophy at The Clubhouse. RPM, recognized with a Michelin Green Star for its pioneering sustainable gastronomy practices, brought local, regenerative ingredients to the pristine landscape of Haida Gwaii. Every dish perfectly encapsulated Canada’s diverse culinary identity, leaving guests with a deeper appreciation for the connection between food and the environment.

Menu Highlights from RPM:

Tasting Course

Scallop Tartar with Lemon Verbena Panna Cotta, Sun Gold Tomatoes, and Sweet Cicely & Grilled Oysters with Pine Butter & Crispy Carrot with Scallop Roe Pate and Sweet Chili

Main Course

Slow-cooked Halibut with Spice Bush Butter, Leeks, and Yarrow-Lavender Butter Sauce, White Currant Pickled Kohlrabi & Sage-Smoked Dry Aged Pork with Grilled Corn Purée, Wild Mushroom Terrine, finished with Cold Pressed Sunflower Oil

Sweet Course

Fraser Valley Rice Pudding with Strawberries and Shiso & Preserved Baby Gold Peach with Meadow Sweet Ice Cream and Douglas Fir Cone Oil

Quetzal at The Clubhouse | September 8-12

Chef Steven Molnar brought the bold, vibrant flavors of regional Mexican cuisine to Haida Gwaii. Known for its mastery of open-fire cooking, Quetzal wowed guests with a range of dishes that balanced traditional techniques and local ingredients. Retaining its Michelin Star in 2024, Quetzal delivered an elevated dining experience that combined the heart of Mexican cuisine with the rich bounty of Haida Gwaii, making it an unforgettable highlight of the trip.

Menu Highlights from Quetzal

Scallop Ceviche with Leche Negra, Raspberry, and Crispy Leeks

Octopus with Salsa Macha, Corn Miso, and Cabbage

Rack of Lamb with Mole Negro, Mole Blanco, and Epazote

Chocolate with Passionfruit, Tonka Bean, and Sponge Toffee

The Lodge Experience in September

September at The Clubhouse was nothing short of spectacular. Warm, sunny days provided perfect conditions for consistent Chinook fishing, and there were still Coho to be found—most weighing in at 8-10lbs, with the biggest being 16 lbs. Chinook fishing remained steady, highlighted by the release of a 36lb Tyee by Dyane Legge and guide Isaac during the September 1-5 trip. Several retained Chinook in the mid-to-high twenties were caught on both trips, with the majority of retained fish being in the 15-20lb range—the perfect eating fish.

The lodge atmosphere was vibrant, featuring nightly live music in the lower lounge and lively conversations about the day’s adventures. Wildlife sightings added to the excitement, with Northern Resident and Bigg’s Orca whales occasionally seen circling Langara Island, while a few humpbacks lingered as they prepared for their migration.

The beautiful weather, thrilling fishing, and extraordinary dining made this a truly unforgettable experience.

Looking Ahead to 2025

For those who missed this year's culinary events, there’s great news—September 2025 will see the return of world-class dining at The West Coast Fishing Club. Guests can expect even more exceptional culinary experiences from top Canadian establishments. Stay tuned for more details on how you can be part of this exclusive adventure!