Recently, I attended a wonderful media dinner with a select group of media that featured Celebrity Chef Jamie Kennedy who created a spectacular dinner with a seafood emphasis to pair with Grey Goose Cocktails. The Boulangerie Bleue cocktails were designed to be similar to what type of wine would have been paired with these dishes. For the most part this made sense, but I found that my favourite cocktails of the night were true vodka based cocktails not the wine type of cocktails.
Assisting Chef Kennedy was Chef Stewart Boyles of Culinary Capers Catering in Vancouver, and the dinner was held at Waterview, a top floor event space with a view overlooking False Creek.
Pomme Gaufrette and Gensac Caviar; paired with a Grey Goose Martini
Local BC Shell Fish with side stripe shrimp, kusshi oyster, honey mussels, ocean wise scallops, sea asparagus, yuzu radish; Paired with the Grey Goose Cocktail de Vin Rosé
Stuffed Lois Lake Steelhead with apples, local beets, and beans; Paired with paired with Grey Goose Cocktail de Vin Blanc
Chocolate Almond Cake; paired with Grey Goose Espresso Martini made with the Grey Goose original, espresso, coffee liqueur, vanilla bean and chocolate
My favourite dishes of the night were the Local BC Shell Fish, and the outstanding Stuffed Lois Lake Steelhead. My favourite pairings were the Grey Goose Espresso Martini and the Chocolate Almond Cake.
Grey Goose is based in France and is widely available throughout British Columbia area liquor stores as well as fine restaurants in Vancouver.
By: Richard Wolak