We are thrilled to announce an exceptional culinary experience to cap off the year in style.
The evening has been created, for us by Christian who is also our evening’s sommelier. It features renowned Chef Jean Pierre Challet who is among an elite group of master chefs in Canada, acknowledged by some of the world’s top culinary experts for preserving the artistry of French cuisine and techniques.
The venue is a unique and innovative wine cellar is unusual to be sure, but will be a big surprise if you’ve never seen it. It was a wonderful opportunity to peruse the magnificent Dymon Wine Cellar.
This event offered the perfect blend of fine cuisine, distinguished atmosphere, and expertly curated libations, making it a fitting tribute to the 90th anniversary of our esteemed organization.
Menu
Walk in appetizers
Truffle and Shitake mac and cheese
Shrimp with wasabi tempura
Paired with – Waris Hubert Champagne 1er Cru Estence
1st course
King crab cake with butter poached Lobster and papaya chutney
Paired with – 2018 Pascal Bouchard Chablis 1er Cru Beauroy
2nd course
Beet and sweet potato ravioli with lemon confit goat cheese
Paired with – 2017 Cotes de Broully Beaujolais Villages
3rd course (Select one)
Braised beef with golden gnocchi fritto & butternut squash spread
Paired with – 2013 Gigondas Romaine Machote Pierre Amadieu
Or
Pickerel tournedos with clam juice and citrus fried pasta
Paired with – 2013 Redstone Winery Chardonnay Niagara Peninsula
Dessert
Apple tart with Comte & seared foie gras – Paired with – 1999 Quinta das Heredias LBV Port
Link to the PDF of the menu for printing
