There’s no better way to kickstart your summer than by indulging in world-class barbeque, mouth-watering steaks, and the finest blends of Tennessee bourbon and whiskey. All week long, guests will enjoy the finest bourbon cocktails prepared with highly-regarded selection of Okanagan Spirits, a wide variety of tempting dishes featuring award-winning barbeque and the finest cuts of steak all prepared by celebrity pitmaster, Matt Pittman and renowned chef, Danny McCallum of Jacobs & Co. Steakhouse. Don’t delay and book now as our Beef, Barbeque & Bourbon trip has quickly become a fan favourite.
WHAT TO EXPECT:
Steak may be perceived as simple but Chef Danny McCallum, the man behind the meat at Toronto’s celebrated steakhouse Jacobs & Co is anything but. He was named the Executive Chef of Jacobs & Co Steakhouse in 2010 and with that, became one of the country’s most dedicated meat experts. Chef Danny put himself through a self-directed, intensive course of study, learning all he could about meat, from the anatomy of cows to the process of dry aging. Committed to sourcing top quality fresh and local ingredients, Danny is a self-confessed perfectionist whose approach is built on the idea of the classic dining experience; impeccable, traditional service, simple but perfectly prepared dishes, and ensuring the guest’s experience is seamless from start to finish.
Chef Danny McCallum is no stranger to The West Coast Fishing Club’s Far Beyond Culinary Series, for a recap of his previous appearances at our Beef, Barbeque & Bourbon event please click here.
In 2022 and 2023 we welcomed world-renowned pitmaster and founder of Meat Church, Matt Pittman, to The Clubhouse for an unforgettable trip consisting of mouth-watering BBQ and we are beyond excited to welcome him back in 2024!
Matt hails from the great state of Texas where his love of BBQ runs deep. Matt grew up cooking and learning from his Grandma June and has spent his life around food ever since. He got seriously involved in the BBQ space after taking a trip to Central Texas to taste quintessential Texas BBQ – one bite of brisket was all it took. From thereon out, BBQ became his lifestyle. Between competing in BBQ competitions to hosting classes to being the king of Dallas Cowboy tailgates, Pittman has become a seasoned pro.
Want to cook your catch like a Pitmaster? See Matt Pittman’s take on Clubhouse Executive Chef Blaine Robinson’s Butter Poached Salmon recipe here, or watch his YouTube video. See more from Matt on Instagram, or by visiting the Meat Church website.
Your email address will not be published. Your comment will be displayed once it is approved by the site admin.
Your email address will not be published.
Your comment will be displayed once it is approved by the site admin.