If you’re on the lookout for unforgettable things to do in Whistler this summer, Wild Blue Restaurant + Bar’s Long Table Dinner Series is an experience that effortlessly blends gourmet dining, spectacular scenery, and warm community spirit. Back for its third consecutive year, this al fresco affair is everything we love about Canadian summers – beautiful views, seasonal West Coast ingredients, world-class wine, and the hum of good company stretching long into the evening.
Here’s why Wild Blue’s Long Table Dinner is a must-add to your Whistler summer itinerary – whether you’re a seasoned foodie, local adventurer, or weekend escapee from the city.
A Scenic Culinary Soirée in the Heart of Whistler
Set amidst the sweeping greens of The Range at Whistler Golf Club, just steps away from Wild Blue Restaurant, the Long Table Dinner unfolds beneath open skies and majestic mountains. This is more than a meal, it’s a visual and gastronomic celebration of the season.
Imagine golden hour casting a warm glow over the table as you sip on Perrier-Jouët champagne, the distant sounds of Whistler Village humming in the background, and plates of artful cuisine arriving course by course. The evening opens with elegant canapés and cocktails, setting the tone for a relaxed yet refined experience.
Wild Blue’s Long Table Dinner – July 20th Menu Review
Curated by Chef Alex Chen and Executive Chef Derek Bendig, the menu showcases the best of the West Coast from the sea to the land, each dish is a love letter to British Columbia’s natural bounty. Paired with exceptional local wines (or zero-proof cocktails by mixologist Zack Lavoie), this meal is pure indulgence with a thoughtful touch. For the July 20th dinner, guests enjoyed the following menu:
- Chilled Chawanmushi: Charred sablefish, fresh wasabi, yuzu
Paired with: Checkmate Artisanal Winery, Attack Chardonnay, 2020 - Tataki of GoodFish Albacore Tuna: Cucumber blossoms, sea forest kelp, citrus emulsion
Paired with: Martin’s Lane Winery, Naramata Ranch Riesling, 2022 - Slow Roasted Prime Striploin: Blistered shishito peppers, maitake mushrooms, sesame miso aioli
Paired with: Liquidity Wines, Cabernet Franc Reserve, 2022 - Strawberry Ripple Ice Cream Sandwich: Dark & strawberry chocolate, mountain berry shortbread cookie
Paired with: Mascarpone Milk Punch Cocktail
Wild Blue’s Long Table Dinner – July 20th Menu Review
The Chilled Chawanmushi is the perfect summer dish. This delicate Japanese-style egg custard melts on the tongue – silky, cool, and subtly savoury. The charred sablefish adds a smoky richness that balances the custard’s gentle umami base. A hint of fresh wasabi delivers a whisper of heat and freshness. The yuzu adds a citrusy brightness, cutting through the creaminess of the egg custard. With the bright minerality of the Chardonnay, the dish feels both indulgent and refreshing.
For our second course we enjoyed a Tataki of GoodFish Albacore Tuna. The tuna was seared to perfection with a buttery-soft testure. The cucumber blossoms bring a cool, green freshness, while the sea forest kelp adds a hint of brine and texture. The citrus emulsion has a lovely zesty acidity, tying everything together with brightness. Paired with the crisp, gently sweet Riesling, this dish and pairing is a dream summer dinner at home.
The main course featured a Slow Roasted Prime Striploin. The striploin is tender and juicy and can be easily cut with a butter knife! Maitake mushrooms lend an earthy depth and meaty chew, while the shishito peppers bring a smoky, slightly bitter edge.
The sesame miso aioli is nutty, tangy, and luscious, a creamy umami bomb that coats the meat like velvet. The bold Cabernet Franc, with its dark fruit and herbaceous notes, adds just the right amount of depth to this pairing.
To wrap up our lovely dinner we indulged in a Strawberry Ripple Ice Cream Sandwich. This was your childhood treat in the most elevated way. The strawberry ripple ice cream is creamy and bright, bursting with real berry flavour. The dark and strawberry chocolate layers melt slowly, adding a decadent richness.
And no meal is ever complete at Wild Blue without a delicate selection of their stunning petit-fours.
Beyond the Plate: An Evening That Gives Back
Not only is this a culinary adventure, but it’s also an opportunity to give back to the community. A portion of the proceeds from each dinner supports the Whistler Blackcomb Foundation, further deepening the spirit of connection and care that defines the event.
Wild Blue’s Long Table Dinner – When and How to Join
- Dates:
- Sunday, July 20 (SOLD OUT)
- Sunday, August 10, 2025
- Price: $259 per person + tax and gratuity
- Includes a welcome reception, champagne, cocktails, four-course dinner, and wine or zero-proof pairings.
- Location: The Range at Whistler Golf Club
- Just a short stroll from Wild Blue Restaurant + Bar.
With the August 10 dinner still available (at the time of writing!), now’s the moment to secure your seat for one of Whistler’s most sought-after summer events.
Final Thoughts: Why You Shouldn’t Miss This
Whistler may be best known for its outdoor adventures, but the Wild Blue Long Table Dinner proves it’s also a culinary destination worth savoring. If you’re searching for unique summer activities in Whistler, romantic date ideas, or simply a luxurious dining event under the stars, this experience checks all the boxes. So, gather your loved ones, dress for the summer, and prepare for a night of flavours, laughter, and magic—because this is the kind of dinner that turns into a lifelong memory.
Book your tickets now for August 10 before they’re gone. This isn’t just dinner, it’s Whistler at its most delicious.
Bonus: If you love shaved ice/Japanese kakigori, you need to try the newest dessert at Wild Blue Restaurant + Bar. This is the most elevated and beautiful shaved ice dessert I’ve ever seen and this is the perfect summer treat. The current flavour theme is Strawberry to spotlight local produce. The shaved ice features: strawberry ice cream, thyme milk ice, roasted strawberries, strawberry namelaka. BC local strawberries are roasted with thyme, vanilla and lemon, served with strawberry ice cream, milk crumbs and crisp pearls. The shaved ice is made of milk and condensed milk steeped with fresh thyme. Decorated with a lace of strawberry namelaka, strawberry yuzu pate de fruit and fresh strawberry slices.
It also comes with a variety of add-ins and condiments such as marshmallows, milk crumbs, crisp pearls, meringue, freeze dried strawberries, fresh strawberries and a strawberry coulis.