Last night I attended Chef meets Grape, the largest annual celebration of BC VQA wines and local food with 75 BC wineries sharing their new fall releases, delectably paired with inspired dishes from 12 top Ocean Wise partner restaurants.
Each of the twelve restaurants, renowned for their delectable wine and food pairings, each created appetizer-sized portions of a dish using BC ingredients, paired with their selected BC VQA wine.
I sampled all the dishes tasting my way around the room and my favourite and most impressive dish was “Salmon 3 Ways” created by Chef Ned Bell and his team from YEW Restaurant at the Four Seasons Hotel Vancouver which was perfectly paired with the Painted Rock Chardonnay 2009.
The other dishes that I enjoyed the most were Chef Jefferson Alvarez of Fraiche with their Confit: Thiessen Farms Pheasant & Wild Mushroom Tart paired with Laughing Stock Portfolio 2008; along with Chef Jeff Van Geest of Miradoro with his Angus Beef Meatball paired with Tinhorn Creek Oldfield series Merlot 2008; along with Chef Chris Whittaker of O’Doul’s with his Pinot Noir cured Pacific Provider Wild Pink Salmon paired with Garry Oaks Pinot Noir 2009.
Guests were able to taste over 250 award-winning Wines of British Columbia, as well as treat themselves to Apple Pie Ice Cream cones from Miradoro, chocolates from Daniel Chocolate Belge along with Fair Trade Donuts and Coffee from Ethical Bean.
Organized by the British Columbia Wine Institute (BCWI), ChefmeetsGrape is proud to support the Vancouver Aquarium Ocean Wise program, the event was held at the Vancouver Convention Centre.
By: Richard Wolak