dinner party
Wine and Dine

Dine with family and friends among the trees of Stanley Park, where top chefs and restaurants will collaborate to bring you an exclusive outdoor dining experience you will never forget. Before you buy, here's a few important items to consider: 

  • Must be 19+ to attend
  • Long Table Dinner tickets do not include SKOOKUM festival passes
  • Must have a valid SKOOKUM pass to attend Long Table Dinners
  • Ticket price is per person and is inclusive of GST, Gratuity and Ticketing Fees
  • Unfortunately, no substitutions or dietary changes can be accommodated
  • Please be prompt as dinner will commence on time
Featuring Edible Canada & Ocean Wise ambassador Ned Bell

Seating 1: 5:00pm - 6:30pm 
Seating 2: 7:30pm - 9:00pm

$185.00 CAN (inclusive of GST, gratuity and ticketing fees)
Pricing is per person 

To purchase tickets click here

Friday’s feature Long Table Dinner will highlight fresh, Ocean Wise seafood prepared by Edible Canada’s Culinary Director Tobias Grignon and Ocean Wise Ambassador and Chef Ned Bell. Both Chefs are coming to the table with extensive culinary experience and a personal devotion for cooking with seafood.

Crispy octopus chips, chili, lime
Smoked Albacore Tuna Taco, buttermilk & lime
Pairing: Sea Cider – Kings and Spies
1st Course

Smoked oysters, watercress, cucumber, crispy potato, dill, basil,
Local shrimp, corn, preserved peaches, late summer lettuces, verjus
Pairing: Alderlea – Pinot Gris
Main Course

Whole grilled sockeye salmon, sun-warmed blackberries, tarragon
Campfire Pemberton potatoes, nasturtium, egg emulsion, salmon roe
Composition of Beets & Beans from the Okanagan
Laird Lentils, Fromage Fraise & Agassiz Hazelnuts
Pairing: Alderlea - Sauvignon blanc
Pairing: Alderlea - Bacchus


Strawberry shortcake, vanilla foam
Sweet corn crème caramel, stone fruit, basil
Pairing: Sea Cider – Bittersweet

Featuring Joy Road Catering

Seating 1: 5:00pm - 6:30pm 
Seating 2: 7:30pm - 9:00pm

$245.00 CAN (inclusive of GST, gratuity and ticketing fees)
Pricing is per person 

To purchase tickets click here

Join chefs Cameron Smith and Dana Ewart of Joy Road Catering for a menu that celebrates the ripe summer bounty of the Okanagan while sustaining and supporting the thriving organic agriculture of our beautiful bountiful region.  A true farm to table menu where the majority of the foods will be unearthed, harvested off the vine or tree at sunrise and on to the table by nightfall.

Amuse + Passed Canapes
Ripe Okanagan peaches
Our 2-year prosciutto & basil
Dungeness crab & prawn cakes
Sorrel aioli & shaved radish
Pairing: Bella Blanc de Blanc

Fougasse baked with grapes & rosemary
Heirloom tomato & basil carpaccio
Homemade ricotta, Similkameen nectarines
Fiore olive oil & aged balsamic
Pairing: Lock & Worth Rose
Family Style Main

Overnight roasted JRC Farm pork
Romesco sauce & charred scallions
Freshly milled Fieldstone polenta
With shucked corn, oregano, Nakusp lobster & white chanterelle mushrooms
Heritage squash confit
Arugula, toasted hazelnuts & shaved Farmhouse goat cheese
House-made quince vinegar
Pairing: Hugging Tree Telltale

Santa Rosa Plum Galette
Tobacco, anise & vanilla bean Chantilly
Pairing: Synchromesh 2017 ‘Four Shadows Vineyard’ Riesling


Seating 1: 5:00pm - 6:30pm 
Seating 2: 7:30pm - 9:00pm

$245.00 CAN (inclusive of GST, gratuity and ticketing fees)
Pricing is per person 

To purchase tickets click here

Join Chef JC Poirier of St. Lawrence Restaurant and Joël Watanabe of Kissa Tanto Restaurant for an unforgettable evening.  

“One of the best ways to enjoy a dinner is to move the meal outdoors.  In the surroundings of beautiful Stanley Park, this al fresco dinner is guaranteed to be epic.  It is a style of dining that is casual and often party-like in its atmosphere. Joël and I can’t wait to start cooking”  - JC Poirier

“Every once and a while an event comes along which really excites me. I very much look forward to cooking for everyone with my friend JC under such an idyllic setting. What a pleasure.” - Joël Watanabe

Squash soup with Avonlea cheddar and chives
And Profiteroles of foie mousse with figs
Pairing: Mission Hill 2016 Reserve Chardonnay

Aïoli Royal
Platter of vegetables, shellfish and cured meat served with a traditional Aïoli
Pairing: Mission Hill 2017 Terroir Sauv/Sem

Slow-cooked Salmon with a creamy herb sauce, puff pastry and salmon roe
And Roasted Beef Rib-eye with sauce Bordelaise and horseradish salsa verde
Peppers à la Provençal
Stuffed peppers with herbs, cheese and breadcrumbs
Pomme Anna
Potato galette with butter and thyme
Pairing: Mission Hill 2016 Terroir Pinot Noir
Pairing: Mission Hill 2013 Quatrain


Rice pudding with Yuzu cream, pistachios and cookies
Pairing: Mission Hill 2017 Terroir Viognier

ocean wise seafood logo  All of our seafood is sourced in a sustainable manner and Ocean Wise certified.