The Creators
Chefs
Kirk Weiss, Edgar Vela & Matt Vick
Cocktail Engineer
Nick Attard
Service Team
Samantha Kilbourne & Kirsten MacLennan
Host
Andrew Ross
Cocktail Hour
Nick Attard hosting the cocktail tastings.
White wine
Crios Torrontes, Argentina – available at LCBO
Aperitif
Aguardiente, Columbia – sugar cane, then infused with lime, herbs & spices
Red wine
Carelli 34 Cabernet Sauvignon, Argentina, Terrapura Cabernet Sauvignon, Chile
Dinner Pairings
Zuccardi Torrontes, Argentina
Empanada Pino (“open” empanados) – golden raisins, poached egg, diced potato, green olives topped with cream fraiche.
Septima Malbec, Argentina
Anticucho – beef heart, marinated, on a skewer with chipotle parsley butter & frisee for garnish.
Ben Marco Malbec, Argentina and Emiliana Coyam, Chile
Beef steak and Chorizo with a rosemary mint reduction on a bed of Vivian Potato (ham & pineapple scallop potato).
Maycas Limari Chardonnay, Chile
Braised trout with duo-cilantro butter and Veracruz Rice (cabbage, peas & smoked bacon)
Garzon Tannat, Uruguay
Pork belly with apple & shallot marmalade fried casaba/yucca.
Digestive (digestif) & Dessert
Fuego Naranja
Nick Attard demonstrating the making of the digestive (digestif).
Aguardiente mixed with orange juice, lime juice, orange bitters & egg whites
Dessert
Maria Luisa, plum dough flan with plum, guava & stone fruit and an Algarve Meringue.
Looks amazing!!