Vintners Brunch - 2011 Vancouver Playhouse International Wine Festival

Vintners Brunch
LOCATION: Vancouver Convention Centre West, Downtown Vancouver
DATE: Sunday, April 3, 2011
TIME: 11:30am


Georgia Straight:  http://www.straight.com/article-387989/vancouver/33rd-vancouver-international-playhouse-wine-festival-spotlights-spain-adds-new-names



Yuzu Glazed Sea Scallop with Grilled Kombu, Kaffir Lime Dashi and Barbecued Pineapple Geleé paired with NK'MP Cellars Riesling 2009
by Culinary Capers Catering



Denman Island Satori Oyster with Sparkling Rosé, Cucumber, Cracked Pepper & Shallot Mignonette paired with Pierre Sparr Crémant Brut Rosé NV
by Monk McQueens Fresh Seafood & Oyster Bar

 


Salt Cod Brandade Puff Moroccan Bouillabaisse Broth paired with Cave de Tain Saint Peray Fleur de Roc 2008 by Vancouver Convention Centre



Jamon Serrano, Queso Maxorata and Mantequilla Olives paired with Kim Crawford Small Parcel Moteo Viognier 2008
by Au Petit Chavignol



Vanilla Cured Arctic Char, Melba Mustard Sorbet, Arugula paired with Mission Hill Five Vineyards Rosé 2009
by The Terrace at Mission Hill Family Estate



"Ovenhead Apple Cider Smoked Salmon served on a pumpernickel bagel" Cream Cheese & Dill Spread, Pickled Red Onion & Capers paired with Miguel Torres Cordillera Chardonnay 2009
by The Shore Club



Sticky Toffee Bête Noir "BC Summer Preserves" Cherry Mousse Creme de Cacao Candied Almonds paired with Taylor Fladgate Taylor's Late Bottled Vintage 2004
by Northwest Culinary Academy of Vancouver



Seared Pacific Ling Cod (Organic Ocean), Creamy Cod Brandade, Fennel Pollen Toast, Fennel and Citrus Salad, Citrus Vinaigrette paired with Durbanville Hills Rhinofields Range Sauvignon Blanc 2009
by Savoury Chef Foods Ltd.



Red Pork Meatball with Morel Mushrooms paired with Graffinga Santiago 2007
by Goldfish Pacific Kitchen



Scallops Benedict Poached Quails Egg, Alderwood Smoked Scallops, Toasted Brioche, Chipotle Hollandaise paired with Peter Lehmann Barossa Blonde 2010
by Joe Fortes Seafood & Chop House



Vancouver Convention Centre Team
(R): Executive Chef, Blair Rasmussen

 


Wild Sockeye Salmon Tartare with Pink Grapefruit Marmalade in a Coriander Cornet paired with Jackson-Triggs Silver Series Sauvignon Blanc 2009
by The Salmon House