An Epic Food & Wine Event - 2013

An Epic Food & Wine Event - 2013

Over 8 weeks ago I set out a challenge for a group of my best food enthusiast friends: "Choose a wine you love and create a great food pairing for it.

Everyone reached out of their normal cooking comfort zones including me and sought to create an impressive and memorable food and wine pairing as part of an overall evenings' tasting menu progression. We were the hosts and i gave menu guidance in expediting. It was a group effort.

Here is the summary of this fun culinary event. I encourage you to host a similar event with your enthusiastic foodie friends. It can really bring out the best in food and it becomes a great food and wine paired evening. I even had guests bring their own preferred plates, garnishes and such. We ended up with a fantastic progression of food and wine that lasted about 6 hours with my friends oohing and yumming the evening away over delicious tasting sized portions of Foie gras pate with 1998 Sauternes to Icewine marinated quail.

I marvelled over the spectacle of food and wine.

from left to right,

Canadian Roquefort,

Terrine of braised beef, veal marrow & asparagus

Organic Chicken Liver Pate

 Comox Brie, Organic red flame grapes.

with Bellenda Levis Prosecco with a white peach wedge.

Alan C,

Roasted cardamon Beet & Chevre salad with honeyed balsamic reduction, garden chives & microgreens, olive oil drizzle.

with NV Lillet, Bordeaux, Aperitif

 Alan C.



Foie gras pate on house made Ginger Crostini-grilled pear, microgreens.

with 1998 Ch. Grillon, Sauternes,

Alan C.

   Icewine Marinated Quail- fennel & grapefruit with citrus dressed greens.

 with 2012 Gray Monk Pinot Gris

Nicole W.

 Cedar plank Chevre Phylo Puffs & Misto salad with Bartlett pear fan 

with Cuvaison 2009 Napa Pinot Noir

Mary-Lee N.

 Bordeaux braised lamb and tomato ragout.

with 2005 Ch. Labat, Cru Bourgeois, Haut Medoc

 Brent L.

Elk tortiere en croute - pumpkin chutney.

with 1982 Glorioso, Rioja Gran Reserva

Mark S.

   Bison tartare, quail egg on roasted scallion butter crostini.

with 2005 Tenuta Olim Bauda Barbera D'Asti

Alan C.

 14 day marinated flank steak on parmesan toast-14 day microgreens.

with 2009 Conundrum

Brent L.

 Asian fusion Rack of Lamb, grilled asparagus- spiced mulberry glaze.

with 2009 Hillside Estate Gamay Noir

 Nicole W.

Berry and Marscapone phylo stacks-house made icewine chocolate truffles.

with 2011 Cascinetta Vietti Moscato D'Asti

Shannon T.

 

And the finale, house made

2012 Grey Goose Limoncello.

Alan C.

And that completed the 12 course, Epic Food & Wine Event 2013. See you next year. Tell us about your epic food and wine event!

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