Wyndham Estate's dinner and wine tasting at Save On Meats' pop-up test kitchen at 1 West Cordova (old Boneta space) in Gastown on October 10, 2013.
Australia's Wyndham Estate celebrated its George Wyndham Founder’s Reserve Shiraz (Cuvée du Maître) vintage a as a rich, full-bodied wine on this night. Its oak nuance and ripe plum, blackberry fruit flavours hit the spot. The winery down under has dedicated its 2010 shiraz from Langhorne Creek to its founder's passion for creating of robust wines.
To pair with the shiraz, Executive Chef Elliott Hashimoto created a multi-course tasting menu from Save On Meat's temporary pop-up location and testing kitchen. The affair was hosted by restauranteur and activist Mark Brand.
I enjoyed the shiraz poached ling cod (with golden beats, king oyster mushrooms, and truffle) despite being a little underwhelmed. The cut of fish was good but it had a light, minimalist touch to its preparation.
My highlight was the pan roasted duck breast (with charred peaches, roasted celery root puree). It was succulently prepared and delicious tasting.
Our braised veal cheeks (with ox tail ravioli and caramelized Brussel sprouts) were full of moist flavour and rich taste.
For dessert, spiced pear tart fine (served with fennel ice cream and sweetened shiraz) was a nice come down and light touch to finish off the tasting.
Everything on the menu complemented the crisp, rich taste of the Founder's Reserve rather nicely.
Originally published in Vancouver Is Awesome.
More | YVArcade / Marionate Overnight / Senses Inspired
Australia's Wyndham Estate celebrated its George Wyndham Founder’s Reserve Shiraz (Cuvée du Maître) vintage a as a rich, full-bodied wine on this night. Its oak nuance and ripe plum, blackberry fruit flavours hit the spot. The winery down under has dedicated its 2010 shiraz from Langhorne Creek to its founder's passion for creating of robust wines.
To pair with the shiraz, Executive Chef Elliott Hashimoto created a multi-course tasting menu from Save On Meat's temporary pop-up location and testing kitchen. The affair was hosted by restauranteur and activist Mark Brand.
I enjoyed the shiraz poached ling cod (with golden beats, king oyster mushrooms, and truffle) despite being a little underwhelmed. The cut of fish was good but it had a light, minimalist touch to its preparation.
My highlight was the pan roasted duck breast (with charred peaches, roasted celery root puree). It was succulently prepared and delicious tasting.
Our braised veal cheeks (with ox tail ravioli and caramelized Brussel sprouts) were full of moist flavour and rich taste.
For dessert, spiced pear tart fine (served with fennel ice cream and sweetened shiraz) was a nice come down and light touch to finish off the tasting.
Everything on the menu complemented the crisp, rich taste of the Founder's Reserve rather nicely.
Originally published in Vancouver Is Awesome.
More | YVArcade / Marionate Overnight / Senses Inspired
0 reactions:
Post a Comment