shadow

[To view photo gallery on mobile, scroll to end of post and click on “View as Full Site”]

 

Sometimes the best value events at the Vancouver International Wine Festival are not necessarily the cheapest, but the ones where the best of food and wine come together in one exclusive event.  The Vintners Brunch is such an event which for the mere price of $160 brings the best of Vancouver chefs together to offer dishes paired with the best of wineries. Its a social event where one can mingle with chefs and fellow foodies and oenophiles to taste the best of the festival.

.///

 Summerhill Pyramid Winery Cipes Brut Rosé NV, Okanagan Valley, British Columbia

JUDGES’ CHOICE WINNERS

Professionals from the food and wine industry were on hand to choose the winner of the annual Judges’ Choice Award – wine scribe Tim Pawsey of HiredBelly.com; chef Julian Bond of Pacific Institute of Culinary Arts; food, travel and wine writer, Joanne Sasvari; and sommelier Josh Clark of Victoria’s Il Terrazzo Ristorante. The following are the winning pairings.

1st Place

D’oro Gelato e Caffè
Gaspar Jovino Brites & Giorgia Zanone

BC Carrot and Citrus Sorbetto served “A la Piemontesina”
paired with Mondo del Vino Acquesi Asti Spumante DOCG NV, Piedmont, Italy

Gaspar and Giorgia received $3,000 USD in Delta Air Lines vouchers as the winning chefs.
//
..

2nd Place

Railtown Catering
Sous Chef Ljubek Dehlic

Pork Belly and Scallop, Apple Parsnip Purée, Grilled Radicchio, Pickled Shiitake, Pepper Jus
paired with Whitehaven Pinot Noir 2013, Marlborough, New Zealand

3rd Place

Vancouver Convention Centre
Executive Chef Mark Massicotte

Cassoulet of Duck Confit, Merguez Sausage and Slow Braised Pork Hock with Lingot Beans and Black Garlic Glace de Viandem, Chicharrons paired with M. Chapoutier Bila-Haut L’Esquerda 2015, Côtes du Roussillon Villages, France


///

Honorable mention:

The Blackbird Public House:  Smoked and Charred Eggplant, Spiced Pork, Marcona Almonds, Farinata
paired with Les Vins Bonhomme Losada Vinos de Finca – Losada 2012, Bierzo, Spain

My Personal Favorites

Chicha:  Octupus Causa, Basil Cold Whipped Potato, Octopus and Heart of Palm Ceviche, Peruvian Black Oil Aioli, Balsamic Reduction, Chorizo Oil
paired with Suvla Wines Kabatepe Rosé 2014, Gallipoli, Turkey

//

Forage:  Rabbit River Quail, Egg Shakshuka, Pork Lomo, Kootenay Alpindon, Brioche Croutons
paired with Culmina Family Estate Winery Decora (Riesling) 2015, Golden Mile Bench, British Columbia


….

Joe Fortes Seafood & Chop House: House Cured Scallop with a Mediterranean Couscous Salad
paired with Yalumba Viognier 2015, Eden Valley, Australia

===

Notch8 at the Hotel Vancouver:  Valrhona Guanaja chocolate Gateau Spiced Cherry Fondant Brandy Snap
paired with Taylor Fladgate 10 Year Old Tawny Port NV, Douro Valley, Portugal

 

 

Other Pairings

ARC at Fairmont Waterfront:  Elk Sausage Benedict, Plum Mostarda, Brioche, Poached Quail Egg, Salted Pistachio Brittle Moon Curser Vineyards Malbec 2013, Okanagan Valley, British Columbia

Lift Bar Grill View:  Herbed Guanciale with savoury Apple Compote Tapioca Crisp
paired with Hahn Family Wines SLH Pinot Noir 2015, Santa Lucia Highlands, California

Ocean Mama Seafood:  Braised Fennel and Tarragon Risotto, Parmesan Foam Pickled Vegetable Salad
paired with Viña Errázuriz Max Reserva Sauvignon Blanc 2015, Aconcagua Costa, Chile

The Patio at Lake Breeze:  Scallop and Crisp Chicken Skin, Smoked Bell Pepper and Lime Cream
paired with Lake Breeze Vineyards Seven Poplars Chardonnay 2012, Okanagan Valley, British Columbia

Showcase Restaurant and Bar:  Duck Waffles, Smoked Duck Crackling Crumble, Bearnaise Aioli, 70 Degree Yolk, Berry Compote
paired with Osoyoos Larose Pétales d’Osoyoos 2013, Okanagan Valley, British Columbia

The Sonora Room at Burrowing Owl Estate Winery:  Seared Albacore Tuna, Carrot Emulsion, Pickled Carrots, Smoked Bacon Dressing, and Spiced Micro Greens
paired with Burrowing Owl Estate Winery Pinot Gris 2015, Okanagan Valley, British Columbia

WildTale Coastal Grill:  Wagyu Beef Shortrib Croquettes and Dungess Crab, 7-Hour Braised Wagyu, Pacific Dungess Crab Remoulade
paired with Wente Vineyards Riva Ranch Single Vineyard Chardonnay 2015, Arroyo Seca, California

Also featuring Arla Foods and Caffè Umbria


Vintners Brunch

 


 

 

 

Author

Dianne

Editor in Chief of Fabulously Frugal in Vancouver.

Related Posts

Leave a Reply