Mission Hill Winemakers Dinner

Chef Matt Batey of Mission Hill Winery & Restaurant

On November 30th, I attended a wonderful dinner at Fleuri in the Sutton Place Hotel Vancouver, that featured a selection of whites and reds from  Mission Hill Winery. Following the welcoming reception that featured the 2011 Reserve Viognier and a selection of canapes, we all sat down to dinner in the elegant private dining room.

Now on to dinner and the pairings!

First Course:

Qualicum Scallop Tartar & Apricot with celery and apple salad, pearls

Qualicum Scallop Tartar & Apricot with celery and apple salad, pearls (Chef Matt Batey and Mission Hill)

Paired with the 2010 Select Lot Collection Chadonnay

Second Course:

Vanilla Bean Lobster Cocktail with crème fraiche fondue, raspberry tarragon gel, micro salad, sweet spiced walnut powder

Vanilla Bean Lobster Cocktail with crème fraiche fondue, raspberry tarragon gel, micro salad, sweet spiced walnut powder (chefs of Sutton Place Hotel)

Paired with 2010 Select Lot Collection Chardonnay

Third Course:

Beetroot, Smoked Duck Breast with estate grown mint and crouton

Beetroot, Smoked Duck Breast with estate grown mint and crouton (Chef Matt Batey and Mission Hill)

Paired with 2010 Martin’s Lane Pinot Noir

Fourth Course:

Peppered Tenderloin & Smoked Beef Brisket with curried sweet potato puree, hon shimeji mushrooms, stripe beet gastrique, bone marrow

Peppered Tenderloin & Smoked Beef Brisket with curried sweet potato puree, hon shimeji mushrooms, stripe beet gastrique, bone marrow (chefs of Sutton Place Hotel)

Paired with 2009 Select Lot Collection Syrah

Fifth Course:

Twice Baked Souffle & Oculus Cherries with sorbet and chocolate

Twice Baked Souffle & Oculus Cherries with sorbet and chocolate (Chef Matt Batey and Mission Hill)

Paired with 2009 Compendium

Sixth Course:

Strawberries and Cream with caramel anise zabaglione, brioche sponge, strawberry gelato, strawberry honey brulee

Strawberries and Cream with caramel anise zabaglione, brioche sponge, strawberry gelato, strawberry honey brulee (chefs of Sutton Place Hotel)

Paired with 2011 Reserve Riesling Ice Wine

Chefs from Sutton Place on Left & Chef Chris Stewart & Chef Matt Batey on Right

Comments:  This was a very unique dinner that featured two chefs teams, the visiting team was Executive Chef Matt Batey and Chef Chris Stewart from the Terrace Restaurant at Mission Hill Winery in Kelowna cooking alongside with the chefs at the Sutton Place Hotel Vancouver. Each chefs team presented an alternating course from beginning to end and all of the wines and courses were well paired. The standout dishes and pairings for me was the Qualicum Scallop Tartar & Apricot with celery and apple salad, pearls; Peppered Tenderloin & Smoked Beef Brisket with curried sweet potato puree, hon shimeji mushrooms, stripe beet gastrique, bone marrow along with both of the desserts which were both so different in taste and appearance, Twice Baked Souffle & Oculus Cherries with sorbet and chocolate; and the Strawberries and Cream with caramel anise zabaglione, brioche sponge, strawberry gelato, strawberry honey brulee.

Executive Chef Matt Batey and Chef Chris Stewart did an exceptional job with the dishes and wine pairings, you can find them at the Terrace Restaurant at Mission Hill Winery in Kelowna, BC.

Sutton Place Hotel at 845 Burrard Street in Vancouver, BC.

Mission Hill Winery is located in Kelowna, BC.

By: Richard Wolak