A Culinary Recap by Chef Ian: June Long Table at Fraser River Lodge

Previously, the event took place in August, providing greater confidence in favourable weather. This year, however, we scheduled the dinner earlier in the season, and the risk of rain was a significant concern. The forecast wasn’t promising, and we contemplated the logistics and potential impact on ambiance of moving the event indoors. Fortunately, the clouds parted just moments before guests arrived, and bright sunshine illuminated the stunning beauty of the lodge and its surroundings. Later in the evening, guests enjoyed a spectacular sunset.

Guests began arriving around 5:30 PM and were treated to canapés and cocktails, including beef heart tartare, smoked mussels in the shell, and mushroom gougères. We took a less formal approach to the cocktail hour, allowing guests to mingle and enjoy the breathtaking views. I took this opportunity to speak with each guest, building excitement for the upcoming meal. Dinner commenced at 6 PM, starting with sparkling wine and ash bread served with crème fraîche. We grilled the bread directly on coals, imparting a beautiful char and smoky flavor. The meal continued with BC spot prawns accompanied by apple and celery, followed by house-cured gravlax with horseradish. These dishes were paired with a delightful 2024 Riesling, characterized by its light, off-dry acidity, complementing both courses perfectly.

Next was a fermented potato bread garnished with wild herbs. Valeria Castillo, our newest Bar Captain, created a Mezcal New York Sour to pair with it, impressing guests, many of whom requested seconds. The main courses began with stuffed rabbit, carrots, and bitter greens, paired beautifully with a 2022 Unoaked Chardonnay. The entrée featured venison striploin with locally sourced asparagus. We paired this dish with a 2021 Syrah aged in French oak barrels, offering rich notes of cherry and blackberry. Throughout the evening, I visited each table to discuss the dishes and beverage pairings, gauging reactions and satisfaction. Guests were enthusiastic, particularly enjoying the cocktails and rabbit course.

For dessert, we served a simple goat's milk sorbet accompanied by local strawberries and rhubarb. Camron Smith, our Bar Captain, prepared a Butterscotch Old Fashioned to pair with it, providing guests with a contrasting delicate dessert and a rich caramel cocktail to conclude the evening. As the evening drew to a close, guests were glowing, perhaps from the wine, perhaps from the exquisite meal. The event was a resounding success, leaving everyone eager for the next one. I've heard we may host another Long Table Event this autumn and am already exploring ways to enhance and build upon this incredible experience.

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Special thanks to:

Our dedicated staff at the Fraser River Lodge, without whom none of this would be possible.

Chaberton Winery for their continued support.

Our suppliers and the talented individuals who contributed to the stunning ambiance of the event, including Archer Foto, Biddy's Blooms, Valley Weddings and Events by Elle.

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Ian Miller

Executive Chef

Fraser River Lodge