Andrew Ross and Nicolas Attard
Kirk Weiss, Chanel Gulych, Edgar Vela, Matt Vick and Mark McCormick
Nick Attard hosting the pre-dinner wine tastings.
“Orange” wine Southbrook Vidal
Gamay Noir Malivoire, VQA Beamsville Bench
Cabernet Franc Featherstone, VQA Niagara Peninsula
Dinner and Dessert
Lobster Bib Salad (Kirk)
Bib lettuce with lobster (poached in citrus and chardonnay with buttermilk dressing, garnished with salmon roe and dill)
Rosé – Featherstone, VQA Niagara Peninsula (Cabernet Franc grape – red peppers on the nose – very dry)
Classic Tourtiere (Mark)
Ground pork, rich pastry, cherry compote.
Pinot Noir – Oak Bay, VQA Okanagan Valley
Blackened Arctic Char (Matt)
Char blackened with spice blend, served with barley risotto (shaved thistle) and finished with a fish reduction flavoured with caraway.
Chardonnay – Closson Chasse, VQA Prince Edward County
Chardonnay – Southbrook Poetica, VQA Four Mile Bench
Seared Bison (Edgar)
Alberta bison tenderloin served with sautéed wild rice and squash, flavoured with oregano, basil and caramelized onion.
Syrah – Burrowing Owl, VQA Okanagan Valley
Cuvee Red – Malivoire, VQA Niagara Peninsula
Butter seared Crab (Chanel)
Vermicelli noodles fried, soft shell crab, kelp beurre blanc, chili oil drizzled on the plate
Chenin Blanc – Quail’s Gate, VQA Okanagan Valley
Mac & Blue Pancakes (Kirk)
Pancakes with blueberries, maple syrup and cream (Galliano liquor), Strathroy apples
Chardonnay Fortified – Southbrook Whimsy, VQA Niagara (2002 grapes, fortified with “neutral” grain spirit – natural aging – bottled in 2013 and 2 years in bottle before release)