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Upcoming events (5)
The Wild Fin is already well known as a great destination for seafood. Their walk-up window is getting equal attention for their fried offerings, including some fantastic halibut fish and chips. This is outside dining - if the weather does not cooperate, we will move indoors if possible. No limit on attendees, just go to the window, order your meal and find us at one of the tables outside.
Famous for their meatloaf, with real mashed potatoes smothered in rich gravy, they also offer lighter fare, all made mostly from scratch. A nice vibe here with friendly and efficient servers. Limit to 12 diners, possibly across two tables
Please note the date of this event is Wednesday, September 25th, about five months from now. This is a private cooking class for up to 12 of our members and guests at a well reviewed cooking school in Vancouver. We held a class back in September for Spanish cuisine. The class was a blast, the food was outstanding and the wine was perfect. We also had a class this past April featuring German cuisine. The food, and the wine, flowed together very well. Here is the link to their website http://www.class-cooking.com/ Our cuisine will be Italian. Our exact menu will be decided once we get closer to the date of the class. Tuition for the class is $80, which does not include wine (see discount below). I am not placing any limit on the number of members (and up to 1 guest) that can sign up initially. Your RSVP is to a waiting list. If you later determine you are unable to attend, please remove yourself from the waitlist. On July 1st, I will ask the first 12 people, including their guests, on the waitlist to send me their full tuition by July 31st. After that date, any remaining open spots will be offered to others still on the waitlist. Once you have committed to the class with your full tuition payment, you are responsible for finding someone else to take your place if you later find out you cannot attend. The classroom instruction lasts 2 hours followed by a meal where we eat everything we produced. Wine will be available from the Burnt Bridge Cellars at a 20% discount during both the class (limited) and the meal. If there is sufficient interest, I will look into scheduling a second class of the same cuisine for the same month (perhaps on a Saturday).
We've been here before - the food is outstanding and their focus on increasing the depth of their Mezcal offerings is exciting to those who enjoy that beverage. But there are plenty of choices for all of us. It is a popular place and while we will limit to just 12, we might grab two tables rather than trying to find them together