Posts Tagged ‘Chef Grant Macdonald’

Laughing Stock Winemakers Dinner at YEW

Cynthia Enns (l), David Enns (m) and Emily Patterson (r)

On May 26th, I attended this Laughing with YEW Wine dinner at YEW in the Four Seasons Hotel that featured Laughing Stock Wines along with their Winemaker David Enns.

At the welcoming reception they poured the exclusive Laughing Stock Rose along with delicious bites that included Watermelon Gazpacho, Beetroot Marshmallow topped deep fried foie gras, Spot Prawn with a spicy aioli, Salmon Riatte topped with salmon caviar.

Server with Watermelon Gazpacho

Beetroot Marshmallow topped deep fried foie gras

Salmon Riatte topped with salmon caviar

I was fortunate to be seated with David Enns (Winemaker) and Cynthia Enns (Vineyard Manager) and had a wonderful conversation with them both about their wines, vineyard and passion for delicious food.

Chef Grant Macdonald

Now on to dinner and the pairings!

First Course:

Scallop & Spot Prawn Ceviche

Scallop & Spot Prawn Ceviche with grilled lemon, arugula, pique

Paired with the Laughing Stock Viognier 2010

Second Course:

Roasted Halibut

 

Roasted Halibut with morel mushrooms, sweet peas, Dungeness crab

Paired with the Laughing Stock Chardonnay 2009

Third Course:

Slow-Cooked Lamb Sirloin

Slow-Cooked Lamb Sirloin with romesco, kalamata olive, warm spinach flan, roasted cauliflower

Paired with the Laughing Stock `Portfolio`2006 and 2008

Fourth Course:

Trio of Lollipops

Trio of Lollypops –

  • Amarena Red Cherry Cheesecake with dried raspberry powder, dark chocolate
  • Caramel & Port with sea salt, milk chocolate, toasted meringue
  • Mango & Lime with white cream, milk chocolate

 

Paired with the Elephant Island Stellaport NV

Chef Grant Macdonald of YEW in the Four Seasons Hotel created a menu that was well paired with these wines.

Comments:  All of the wines and courses were well paired, I found the Laughing Stock Rose to be paired well with all of the appetizers especially with the Beetroot Marshmallow topped deep fried foie gras. The 2006 Laughing Stock Portfolio was my favourite wine of all paired with the Slow-Cooked Lamb Sirloin 3rd course. David and Cynthia suggested Elephant Island for the dessert course, and the Elephant Island Stellaport NV was the perfect finish and paired well with the Trio of Lollypops.

Laughing Stock Winery is located in Penticton, BC.

By: Richard Wolak

 

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