On August 9th the Fraser River Lodge hosted its first ever Long Table Dinner. This event was something the team had been eager to do for some time, looking for an opportunity to both showcase our skills and creativity. After a few planning sessions we developed the vision for the event; partnering with local producers and showcasing seasonal ingredients.

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Danielle Reichert from Chaberton Winery in Langley, BC took care of beverage pairings for the evening, providing a variety of local wine options.

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Local partners created a relaxed, bohemian atmosphere on the patio with a full view of Mount Cheam. Thanks to Beholden Event Design, Valley Weddings and Wild Rabbit Flowers!

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The evening began with Canapes served on the deck before dinner; a collection of small bites to get the guests excited for the dinner to come. Smoked black cod donuts, kushi oysters, bacon wrapped duck hearts and rabbit liver mousse with pickled rose.

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After everyone was seated at the table and the first wines were poured. The first course, a dish of tomatoes and strawberries with a calendula kombucha broth, and a side of bone marrow brioche with bone marrow butter. The tomatoes were grown at Greens on First, Chef Justin's greenery.

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The menu continued with courses of summer squash and scallops, smoked and cured goose with Okanogan peaches and soft cheese.

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The entree was Sable fish with corn, chanterelles and a sauce made of corn and lobster butter. We also brought out a second serving of bread to provide the guests the opportunity to soak up every last bit of sauce on the plate. By this point the sun had begun to set and the balcony was lit up with candles and string lights creating a mesmerizing atmosphere.

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Glasses were poured of sweet wines from Chaberton as we moved into the dessert courses, starting with a classic of the lodge, Pine ice cream with boreal gel and birch seed granola.

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Next came a love letter to the local blueberries, with a blueberry genousia, blueberry cream, gel,tuile and fresh blueberries.

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As a souvenir guests were left with a small copy of the menu accompanied by one last bite, a rosehip gummy.

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Chef Justin and I went around and talked to all the guests and thanked them for joining us. Some of the guests had traveled from Seattle, others were celebrating birthdays and anniversaries and all seemed blown away from the experience.

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The long table dinner was a new experience for both the culinary team and front of house staff. It was a rewarding experience for the team and we anticipate that it will become a staple even there at the Fraser River Lodge.

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Special thanks to our Local suppliers who made this event possible:

Creekside Cheese and Creamery

Fraser Valley Specialty Poultry

Earthwise Society Agassiz

Beholden Event Design

Valley Weddings

Wild Rabbit Flowers

Timberfield Greens

All photos were taken by Jordan Doak Photography

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Ian Miller

Exec Sous.