CHEF ALEX CHEN RELEASES MENU FOR WILD BLUE RESTAURANT’S JULY LONG TABLE DINNER

- An Elevated Culinary Experience Featuring Hyper-Seasonal Cuisine in the Heart of Whistler Village -

WHISTLER, BC (May 28, 2025) – Wild Blue Restaurant + Bar, recently named Best Whistler Restaurant at the 36th annual Vancouver Magazine Restaurant Awards, has unveiled the menu for the first of its two signature Long Table Dinners, taking place on Sunday, July 20, 2025. Now in its third year, the annual event has become a beloved tradition in British Columbia’s dining scene, offering a unique opportunity to enjoy expertly crafted cuisine in an al fresco setting surrounded by the natural beauty of the mountains.

The experience begins at 4:00 p.m. with a welcome reception at The Range at Whistler Golf Club, just steps from the restaurant. Guests will be greeted with a selection of canapés, Perrier-Jouët champagne, and refreshing summer cocktails created by Wild Blue’s award-winning Bar Manager Zack Lavoie, whose accolades include Air Canada enRoute’s Cocktail of the Year. For this event, Lavoie will introduce a new cocktail crafted specifically for the occasion, alongside zero-proof offerings.

Following the reception, guests will take their seats at a long table set against the scenic backdrop of Whistler and Blackcomb mountains. Partner Chef Alex Chen and Executive Chef Derek Bendig will present a four-course menu that celebrates the very best of the season, crafted with meticulous attention to hyper-local and hyper-seasonal ingredients. Each dish has been thoughtfully paired with wines selected by Wild Blue’s new Wine Director, Matthew Tanner, featuring standout selections from the Mark Anthony Group portfolio including Checkmate’s Attack Chardonnay, Martin’s Lane Naramata Ranch Riesling, and Liquidity’s Cabernet Franc Reserve, with the dessert pairing to be revealed at the event. 

The dinner, served family-style, begins with chilled chawanmushi with charred sablefish, fresh wasabi and yuzu, followed by a tataki of GoodFish albacore tuna with fennel, radishes and citrus emulsion. The main course is a slow-roasted prime striploin served with blistered shishito peppers, maitake mushrooms and sesame miso aioli. To finish, guests will enjoy a strawberry ripple ice cream sandwich and petit fours from Executive Pastry Chef Carl Sanchez.

As with all Wild Blue events, the Long Table Dinner will be orchestrated under the guidance of Partner and Restaurant Director Neil Henderson, who ensures that service and experience flow seamlessly from start to finish.

Tickets for the July 20, 2025 Long Table Dinner are $259 plus tax and gratuity, and include the welcome reception with champagne, cocktails, and canapés; four-course dinner; and wine pairings. Underground parking at the restaurant is complimentary. This event always sells out so guests are encouraged to purchase tickets as soon as possible at wildbluerestaurant.com.

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