Host – Andrew Ross
Chef – Kirk Weiss
Cocktail Engineer – Nick Attard
Nick Attard and Andrew Ross hosted the pre-dinner wine tastings.
Rosé Estate Cabernet Rosé Winery: Southbrook(Organic) Four Mile Creek, Niagara
Rosé Grenache Rosé 2016 Winery: Domaine Lafond AOC Tavel, France
Dinner and Dessert
Sweet and Sour Soup
Tofu, mung bean, noodles and heat!
Riesling – 30 Bench WineMakers 2015 VQA Beamsville Bench, Niagara 11.1% alcohol
Riesling – 13th Street 2015 VQA Creek Shores, Niagara 12% alcohol
Rice, nori, fermented vegetable – wasabi cream, kimchi, pimento.
Gewurztraminer – Jean Geiler, AOC Vin d’Alsace, France
Gewurztraminer – Malivoire 2014, VQA Beamsville Bench, Niagara 13.5% alcohol
Pork tenderloin marinated 3 days, grilled, sliced and wrapped in rice paper with bok choy. Dipping sauce flavoured with orange.
Vinhas Velhas Touriga Nacional, Tinto Riorz, Tricaderia – Castello d’Alba Grande Reserva 2013, Douro, Portugal
Pinotage – Chocoholic Darling Cellars 2015, South Africa
Shredded Peking Duck
Served in a steamed bun, topped with slaw.
Cava (Macabeo, Xerel-lo, Paralleda) – Conde de Caralt, Spain 12% alcohol
Pinot Noir – Longbend 2014, Marlborough, New Zealand
Shortribs (soaked in marinade with bean and garlic) 1/8” thick, grilled and served with a shitake broth.
Proprietary Zinfandel, Petite Sirah, Cabernet Sauvignon & Petite Verdot – Angels & Cowboys 2014, Sonoma County, California 14.8% alcohol
Delicate fritter floating in lichee syrup.
Domaine de Canton Cocktail – Nick Attard Concoction
Created with 1 oz Domaine de Canton – a French ginger liqueur (baby Vietnamese ginger, herbs, vanilla, honey, cognac based) with 1 oz lemon juice and a dash of orange bitters (Dillon’s)