Spirited Dinner with Joanne Sasvari

Last week I attended a wonderful “Spirited” dinner that featured Joanne Sasvari, known for her Good Spirits column in the Vancouver Sun, she is also one of the most known experts of spirits in the city. The evening was educational and delicious at the same time, held in the dining room at the Pacific Institute of Culinary Arts. The 5 course dinner featured a selection of cocktails that Joanne had created along with dishes created and prepared by the culinary students in the school.

The 1st course was served during the reception, it was a Classic Champagne Cocktail paired with Puffed Wild Rice with a dusting of chili and lime.

 

Garden Party Cocktail

Heirloom Tomato Toast, and truffled portabello mushrooms

The 2nd course featured the Garden Party Cocktail (cucumber & mint puree, gin, lemon, mint syrup and ginger liqueur) paired with the Heirloom Tomato Toast, and truffled portabello mushrooms.

Pomme Pomme

Seared Scallop and Globe Squash, leek broth, nori pasta.

The 3rd course featured the Pomme Pomme (Schramm potato vodka, apple juice, honey, rosemary, lemon) paired with Seared Scallop and Globe Squash, leek broth, nori pasta.

Classic Vieux Carre

Coffee & Cinnamon Braised Short Ribs, celeriac puree, fall vegetables

The 4th course featured the Classic Vieux Carre (Cognac, rye, whiskey, sweet vermouth, Benedictine, angostura bitters, peychaud’s bitters) paired with the Coffee & Cinnamon Braised Short Ribs, celeriac puree, fall vegetables.

Trio of Mini Cupcakes – salty caramel, chocolate marshmallow and pumpkin walnut.

The 5th course featured Chocolate Cherry (house-made cherry brandy in a chocolate cup) paired with a Trio of Mini Cupcakes – salty caramel, chocolate marshmallow and pumpkin walnut.

Pastry and Bread student chefs

Student Chefs at Pica

Joanne Sasvari happens to be the instructor for the newest Fall libation class, ‘Shaken & Stirred:  An Introduction to Craft Cocktails’, at the Pacific Institute of Culinary Arts this fall. The 8-week series (Monday evenings) starts on September 24th, if you are interested in this exciting course you should contact the school without delay.

By: Richard Wolak