Last week I attended a wonderful “Spirited” dinner that featured Joanne Sasvari, known for her Good Spirits column in the Vancouver Sun, she is also one of the most known experts of spirits in the city. The evening was educational and delicious at the same time, held in the dining room at the Pacific Institute of Culinary Arts. The 5 course dinner featured a selection of cocktails that Joanne had created along with dishes created and prepared by the culinary students in the school.

The 1^st course was served during the reception, it was a Classic Champagne Cocktail paired with Puffed Wild Rice with a dusting of chili and lime.

 

The 2^nd course featured the Garden Party Cocktail (cucumber & mint puree, gin, lemon, mint syrup and ginger liqueur) paired with the Heirloom Tomato Toast, and truffled portabello mushrooms.

The 3^rd course featured the Pomme Pomme (Schramm potato vodka, apple juice, honey, rosemary, lemon) paired with Seared Scallop and Globe Squash, leek broth, nori pasta.

The 4^th course featured the Classic Vieux Carre (Cognac, rye, whiskey, sweet vermouth, Benedictine, angostura bitters, peychaud’s bitters) paired with the Coffee & Cinnamon Braised Short Ribs, celeriac puree, fall vegetables.

The 5^th course featured Chocolate Cherry (house-made cherry brandy in a chocolate cup) paired with a Trio of Mini Cupcakes – salty caramel, chocolate marshmallow and pumpkin walnut.

Joanne Sasvari happens to be the instructor for the newest Fall libation class, ‘Shaken & Stirred:  An Introduction to Craft Cocktails’, at the Pacific Institute of Culinary Arts this fall. The 8-week series (Monday evenings) starts on September 24^th, if you are interested in this exciting course you should contact the school without delay.

By: Richard Wolak