Vintners Brunch Highlights the Vancouver Wine Fest

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This years Vintners Brunch that I attended as part of the Vancouver International Wine Festival was the best one that I had ever attended in the Vancouver International Wine Festival. It was so well organized, with delicious food from the various participating restaurants, wonderful wines and terrific service by the servers of the Vancouver Convention Centre.

The room was filled with live music, chefs, winemakers, friendly faces and more! So many wonderful dishes.

Laksa

Laksa

Bill Hardy (left), and Chef Nicolas Hipperson (2nd from right)

Bill Hardy (left), Chef Shahni Arshad (2nd from left) and Chef Nicolas Hipperson (2nd from right)

Laksa – poached prawns and local chicken, cilantro shoots & pickled chilli, crispy wonton from Farm 2 Fork which was paired with the Hardys Wines William Hardy Adelaide Hills Sauvignon Blanc 2014 – this was the winning pairing of the brunch event.

Chicken & Waffle

Chicken & Waffle

Chefs of ARC Dining

Chefs of ARC Dining

Kim Crawford Wines

Kim Crawford Wines

Kim Crawford Pansy! Rose 2014.

Kim Crawford Pansy! Rose 2014.

Urban Digs Fried Chicken & Waffles, with rooftop honey verjus gastrique by ARC at the Fairmont Waterfront paired with the Kim Crawford Pansy! Rose 2014.

Duck Poutine

Duck Poutine

Chefs of  Lift Bar and Grill,

Chefs of Lift Bar and Grill,

Duck Poutine – Brome Lake duck confit, roasted garlic tarragon croquettes, cheese curds, craisins, duck confit country gravy by Lift Bar and Grill, paired with the Coldstream Hills Yarra Valley Pinot Noir 2012.

Miso Glazed Sablefish

Miso Glazed Sablefish

Miso Glazed Sablefish with Apple Daikon Salad by Joe Fortes Restaurant paired with the Devil’s Lair Hidden Cave Margaret River Chardonnay 2013.

Sicilian Duck Leg

Sicilian Duck Leg

Sicilian Duck Leg, marsala and chocolate, orange and rosemary crespelle by Cibo Trattoria, paired with the Ruffino Riserva Ducale Oro Chianti Classico Riserva 2009.

Japanese-style Local Free-Range Omelette

Japanese-style Local Free-Range Omelette

Chefs team of Zest Japanese Restaurant

Chefs team of Zest Japanese Restaurant

Japanese-style Local Free-Range Omelette with yuzu citrus zest and sundried tomatoes, Dungeness crab and pea shoots, ginger dashi an-kake, prosciutto and rice cracker bits, spicy yuzu paste from Zest Japanese Restaurant paired with the Wynns Coonawarra Estate Riesling 2013

Brie Gelato and Chocolate Clafoutis from Bella Gelateria paired with Backyard Vineyards Porch NV

Brie Gelato and Chocolate Clafoutis from Bella Gelateria paired with Backyard Vineyards Porch NV

Brie Gelato and Chocolate Clafoutis from Bella Gelateria paired with Backyard Vineyards Porch NV

Warm Gulab Jamun with chocolate

Warm Gulab Jamun with chocolate

Northwest Culinary Academy

Northwest Culinary Academy

Gonzalez Byass (Spain) Nectar Pedro Ximinez

Gonzalez Byass (Spain) Nectar Pedro Ximinez

Gonzalez Byass (Spain) Nectar Pedro Ximinez

Gonzalez Byass (Spain) Nectar Pedro Ximinez

Warm Gulab Jamun with chocolate from Northwest Culinary Academy paired with Gonzalez Byass (Spain) Nectar Pedro Ximinez

Rueben Gurr’s Stolen Moments

Rueben Gurr’s Stolen Moments

Rueben Gurr’s Stolen Moments

Rueben Gurr’s Stolen Moments

There was great music from Rueben Gurr’s Stolen Moments for all to listen too during this wonderful brunch.

By: Richard Wolak