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Recap of PICA Kitchen Party Event

Everyone loves a good party and the best parties seem to be those where good food and good wine starts in the kitchen. But I’d dare say that the best kitchen party you will ever attend will be at the Vancouver International Wine Festival at the PICA Kitchen Party because this event features great food from Vancouver restaurants paired with amazing wines.

Because this year’s theme was Spanish and Portuguese wines, I was happy to see espana and La Mezcaleria featured at the PICA Kitchen Party event. The black cherry mole on the pork belly from La Mezcaleria was both visually appealing and had a complex mixture of ingredients that created interesting  flavours.  The salted cod from espana, although simplistic in presentation, was executed well and was a true example of a typical tapa served in the streets of Spain. As for the geoduck from Asian Heritage Eatery, I was a bit hesitant as I’ve had geoduck before and didn’t like it as it was cooked far too long and here it was evident that.care was taken to preserve the true flavour of this sublime sea creature.  As for the Rabbit’s Foot Culinary, a  new  catering company founded by Tobias Grignon he simply has a way of making me like me I items that I never order as it such as Boudin which can come across as being overpowering and greasy but Tobias has mad skills in taking the most difficult menu items and taking them into submission as I’ve been privy to eat sweetbreads which was on par in any four star French restaurant I’ve been to.

The PICA Kitchen Party is always sold out every year as it’s truly an event that gives great value for the money   Not only do you have access to approximately eight Vancouver restaurants but each dish is paired with wines to highlight the flavours.  There’s also ample opportunity to talk to the chefs and then to return for seconds, which is what I always seem to do as there are always a few things I can’t eat due to my dairy allergy. 

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PICA Kitchen Party

New Zealand
Oyster Bay Wines Brut Rosé NV
This Brut Rose had medium bubbles with a well-balanced acidity and the green apples on the palate balanced the sweetness nicely with the tartness paired with the appetizers and cheese served from Pacific Institute of Culinary Art

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USA
J Vineyards & Winery Sonoma County Cuvée 20 NV
50% Chardonnay, 49% Pinot Noir, 1% Pinot Meunier. Aromas of green apples and tropical fruit with lemon zest on the palate paired with Side Stripe Shrimp, roasted rhubarb, fennel salad.  Pacific Institute of Culinary Arts: Julian Bond. A light subtle wine whose fruit forward nature didn’t overtake the delicate flavour of the shrimp.
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USA
Charles Smith Wines Kung Fu Girl Riesling 2015
Riesling 100%. With peach and green apples on the palate, this wine is light but not so gushingly sweet as most Rieslings with a well-balanced acidity. PAIRED with Bandada, warm salted cod and potato purée, served with salmon caviar, grilled sourdough, piquillo pepper and red onion salad.  España: Neil Taylor.  A refreshing slightly sweet wine that allows the boldness of the pepper and onion to shine.
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New Zealand
Sileni Estates Straits Marlborough Sauvignon Blanc 2016
Light green wine with aromas of passion fruit and pineapple and notes of grass on the palate. Well-balanced acidity and a long finish. PAIRED with Geoduck Two Ways, Canadian geoduck (raw and smoked), crispy furakake rice, scallion sauce  Heritage Asian Eatery: Felix Zhou. Sweet wines are always great with Asian cuisine as the sweetness seems to pair with the savoury sauces and here it highlights  the delicate flavour of the geoduck.

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France
Vins Jean-Luc Colombo Côtes du Rhône Les Abeilles Blanc 2016
80% Clairette and 20% Roussanne. Light green fruit forward wine with aromas of citrus and florals with lemon zest on the palate and well-balanced acidity. PAIRED with Boudin Noir, rich chicken broth, shallot puree, chicken skin cracker, herb salad.  Rabbit’s Foot Culinary: Tobias Grignon.  I was rather surprised that this white wine worked well with the Boudin Noir but because of the light chicken broth, a big red would have overpowered the broth.
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France
Famille JM Cazes L’Ostal Cazes Rosé 2016
Syrah 50%, Grenache 50%. Aromas of raspberry and melon with guava and raspberry on the palate. Light wine. PAIRED with Aburi Wild Sockeye Salmon sushi.  Yuwa Japanese Cuisine: Masahiro Omori.  I don’t know what I liked Kure, the wine or the sushi as the gorgeous guava notes of the wine seem to lift up the flavours of the salmon.
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USA
La Crema Sonoma Coast Pinot Noir 2016
Dark red purple wine with aromas of red cherries, pomegranate and tobacco with blackberries and plums on the palate. Well-balanced acidity with fine tannins and a long finish. PAIRED with Smoked Eel, duck liver, leeks, potato, green apple.  Tableau Bar Bistro: Tret Jordan.  The well structured wine tones down the intense flavour of the duck liver which Tableau created into a sublime pate.

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Australia
Alpha Box & Dice Rebel Rebel Montepulciano 2015
Montepulciano. Dark red wine with aromas of red cherries and raspberries and red currants on the palate. PAIRED with cocoa Butter Pork Belly, Black cherry mole, fresh blue corn tortilla.  La Mezcaleria: Mariana Gabilondo   What better to pair with black cherry mole but a wine that’s chock full of black cherries whose profile complements the food in harmony.

USA
Michael David Winery Petite Petit 2015
This is a luscious blend of 85% Petite Sirah and 15% Petit Verdot with well-developed complex tannins and violets, plums and dark fruit on the palate. It has a long finish that lingers on the tongue making this wine one of my favorite reds. PAIRED with Lamb Agnoletti, porcins,  Fable Restaurant: Trevor Bird. Lamb is a game that’s best paired with a big red as the well-defined tannins in the Petite Petit assisted in toning it down.
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Author

Dianne

Editor in Chief of Fabulously Frugal in Vancouver.

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