Thanksgiving Dinner with Executive Chef Kreg Graham | October 11

Regular price $298.00

The Oak Bay Beach Hotel’s culinary team is excited to unveil their new take on Thanksgiving Dinner, curated and hosted by Executive Chef Kreg Graham.

Tickets: $149 per person, + tax.
October 11, 2020
Doors open: 6:45 PM     Dinner Begins: 7:00 PM

Locals and guests alike have come to know and love the various culinary offerings of the Oak Bay Beach Hotel, such as long table-style dinners and holiday buffets. Like many families this year, the hotel has had to rethink how they can celebrate Thanksgiving in a new and safe manner. Exceeding all health guidelines, the hotel has adapted the format of these dinners, removing the shared table setting or buffet offerings and creating a more intimate, exclusive dinner with physically distanced tables in the Grand Lobby. This has allowed the Oak Bay Beach Hotel to curate something truly special this year, giving families an option to come together locally to enjoy Thanksgiving Dinner with a regionally sourced menu and wine pairings by Executive Chef Kreg Graham.

Dinner begins with guests personally seated by masked hotel staff to their individual table in the hotel’s stunning Grand Lobby. Throughout the evening, guests will enjoy a Thanksgiving-styled four course dinner, each course paired with a local, British Columbia wine chosen and presented by Chef Graham.

Individual, physically distanced tables can be booked for groupings of 2 to 6 people, to ensure the provincial health guidelines and protocols of the hotel are met. A minimum purchase of two tickets is required, with tickets pre-purchased online. Ticket sales will not be available at the door. No more than 6 guests per reservation. Seating is limited to 30 guests, and advance ticket purchases are mandatory. 

Menu


Foie Gras terrine with black truffle
Cherry preserve and brioche breadcrumbs
Kir Royale
{Rathjan Cellars Crème de Casis & Fitzpatrick Family Vineyards Brut 2016, Okanagan Valley, BC}

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Sweet potato gnocchi
Brown butter, broccolini, garlic and sage
{Winemaker’s CUT, Sauvignon Blanc 2019}

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Free Range Turkey
Slow roasted breast rolled with sage and black truffle
Pommes mousseline and crispy skin, confit and sage stuffing, cranberry and apple relish
{40 Knots Vineyard & Estate Winery Pinot Noir 2018, Comox Valley, BC}

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Warm pumpkin pie
Vanilla ice cream
{The Lookout Riesling 2019, Fitzpatrick Family Vineyards, Okanagan Valley, BC}