CHEF & SOMMELIER SERIES on September 13, 2017  Theme – South East Asia

The Creators

Host  – Andrew Ross

Chef  – Kirk Weiss

Cocktail Engineer – Nick Attard

Cocktail Hour

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!Soup

Riesling30 Bench WineMakers 2015 VQA Beamsville Bench, Niagara 11.1% alcohol

Riesling13th Street 2015 VQA Creek Shores, Niagara 12% alcohol



Rice, nori, fermented vegetableSushi – wasabi cream, kimchi, pimento.

GewurztraminerJean Geiler, AOC Vin d’Alsace, France

GewurztraminerMalivoire 2014, VQA Beamsville Bench, Niagara 13.5% alcohol

Pork Tenderloin

Pork tenderloin marinated 3 days, grilled, sliced and wrapped in rice paper with bok Pork with Kalechoy. Dipping sauce flavoured with orange.

Vinhas Velhas Touriga Nacional, Tinto Riorz, TricaderiaCastello d’Alba Grande Reserva 2013, Douro, Portugal

PinotageChocoholic Darling Cellars 2015, South Africa

Shredded Peking Duck

Served in a steamed bun, topped with slaw.Duck

Cava (Macabeo, Xerel-lo, Paralleda) – Conde de Caralt, Spain 12% alcohol

Pinot NoirLongbend 2014, Marlborough, New Zealand

Korean Shortribs

Shortribs (soaked in marinade with bean and garlic) 1/8” thick, grilled and served with a shitake broth.KoreanShortRibs

Proprietary  Zinfandel, Petite Sirah, Cabernet Sauvignon & Petite Verdot  – Angels & Cowboys 2014, Sonoma County, California 14.8% alcohol

Lichee Fritter

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)


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