We spent a delightful evening (and the weather cooperated), celebrating summer solstice with our Hidden Bench hosts and fellow supporters, friends and family.
Sparkling wine complemented superb oysters. Hors d’oeuvres were served throughout the cocktail hour.
Dinner was served looking out over the vineyard. Citrus cured hamachi paired with 2017 Estate Chardonnay. Seared Ontario Lamb Sirloin with 2015 Terroir Cache. Upper Canada Cheese Selection.
The band played the entire evening.
Thank you, Harald Thiel. All the best to Meg McGrath.
Chef brought a sample of the mushroom as it is not commonly known. He described the cultivation process, adding new spores to the “root” and growing mostly on shelves. The presentation was simple allowing the delicate, earthy, mushroom flavour to shine.
Nick paired this dish with a chardonnay from France. Aging in French oak gives the wine citrus overtones and other fruit flavours like peach. It is less overblown than the American chardonnays that are largely aged in American oak.
The salmon was marinated in ginger, orange juice, brown sugar. The sauce consisted of pureed pine nuts, hoisin, sesame oil, soy sauce and citrus chili.
The lamb chops had been marinated in rosemary, red wine and honey. They were seared but were still pink in the centre. Just delicious especially with the unique sauce.
Châteauneuf-du-Pape Nick informed us was the first AOC (appellation d’origine contrôlée) in France. The blending is regulated and, as of 2009, 18 grape varieties are permitted. This particular wine had used 13 varieties.
Shrimp on the Barbie – marinated in orange, pepper, spice and lime – barbecued and served with garnish of fried onion and chopped green onions.
Lamb, rubbed with bacon fat and roasted in the oven at low temperature for 5 hours. Served on polenta with a hint of blue cheese and a delicious reduction.
Wild boar tart (Australia is known for its tarts and pies). Started with 3 litres of sauce and reduced it to ¾ litre. Topped with pommery cream and juniper berry and fried kale.
Wine Pairing – The Laughing Magpie, 2012 d’Arenburg – a shiraz/viognier from McLaren Vale, the Bourassa Region. Finished in 50% French oak, 50% American oak (8% of this new oak)
Chef and Nick agreed that New Zealand was the earliest to adopt this dessert although there are those that believe it was Australia or somewhere else entirely! Did we care? It was delicious.
and Executive Chef Kirk Weiss the wine and dine events kicked off for 2018 on June 5. The focus was France – French wine and French cuisine. It was gratifying to see the wine and food appreciation events continue. Previous gatherings had profiled Asia, South America and “landlover cuisine”. Honouring France, the mother country of wine and culinary arts, seemed very appropriate.
Creamy Brie Noisette with a tart berry compote
Chef introduced this as truly classic French cuisine – demi-glace sauce on the bottom of the plate (beef stock reduced 10:1), tenderloin seared to medium rare, Bearnaise sauce (Hollandaise, tarragon, red onion, red wine vinegar finished with black pepper and parsley)
Chef described this dessert as “Very delicate, time essential to make sure you receive it with the presentation that it needs.” Matthew – a student from Fanshawe – created the dessert.
