Food, Friends, Fun…..what would life be like without all that? Not so merry.
Last night I attended the 12th Annual Chef Meets BC Grape event with a good friend. A fun fundraiser put on by the British Columbia Wine Institute and the Arts Club Theatre Company – a toast to the extraordinary chefs and winemakers who call BC home. Along with food, British Columbia is growing into a world class destination for premium wine. The proceeds from the event go towards funding local playwrights and emerging artists.
Here is a sampling of my favourite wine/food pairings of the evening:
Chicha restaurant presented a Tuna Causa – cilantro whipped and chilled potato topped with sesame and soy, BC local Haida Gwaii Albacore Tuna, a crisp fruit and ginger ponzu, and a Peruvian rocato chilli aioli. Paired with Lake Breeze Spice Jar.
Hart House Restaurant presented a Pancetta wrapped pork terrain with sourdough crisp Hannah Brook Farm peach and apricot mostarda, Barnston Island micro arugula. Paired with Moon Curser “Afraid of the Dark” red.
Lift Bar and Grill presented smoked sturgeon, dark soy & nori emulsion, putanesca jam and squid ink rice puff. Paired with Desert Hills Gamay Noir.
Miradoro (at Tinhorn Creek) presented chanterelle lobster mushroom and pancetta risotto with Okanagan peach, grilled corn & rosemary. Paired with Tinhorn Creek Pinot Noir.
Provence Marinaside presented seared scallop, prosciutto crisp, Okanagan peach broth with lemon thyme salt. Paired with Misconduct Suspect Series Chardonnay Viognier.
Honourable Mention:
The Observatory (at Grouse Mountain) presented mushroom boar belly, chanterelle mushrooms, brioche, frissee with Tantalus Vineyards Riesling.
The Westin Bayshore presented Albacore Tuna Poke, avocado, taro root with Bordertown Estate Winery white.
*Torafuku (modern Asian eatery) presented onion ash beef terrine wrapped with Portobello, local vegetables, **foie gras, potato pave, chimichurri and hunter sauce. Paired with Gold Hill Cabernet Franc.
Pinnacle Harbourfront Hotel presented Duo of duck-spiced rubbed duck breast, duck confit goat cheese croquette, habanero jam. Paired with Quails’ Gate Gewurztraminer.
**On a personal note I object to the way foie gras is produced. I wish that restaurants refrained from using Foie Gras on their menus. At the same time, *Torafuku had the longest tasting lineup.
All in all this was a most enjoyable evening and a perfect start to the weekend.
Oh don’t you know….the weekend starts on Thursday!
Photos: d. king
Girl Who Would be KING on Life, Style and INSPIRATION. 
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