Dining at a long table, it was a spectacular 8 course dinner crafted by Executive Chef Jesse Hochhausen and Executive Sous Chef Westley Feist with Poplar Grove Wine pairings.
Matthew Holler of Poplar Grove Winery dined with us, his knowledge of wine is vast and he shared many stories of his family winery and the wines they produce.
Salt block seared Scallop on a bed of corn puree, chili crumble, corn & poblano hash, cilantro; paired with a Chambord Champagne with a raspberry sugar rim.
Strawberry Gazpacho, confit strawberry, fermented strawberry, roof-top cucumber, stunning presentation; paired with the Poplar Grove Pinot Gris 2015.
Tuna Tataki, an incredible presentation with pea shoots, yuzu sea foam, sesame seeds; paired with Poplar Grove Pinot Gris 2015.
Fresh baked bread that included the delicious house baked focaccia, and parmesan flatbread crisps along with black garlic whipped butter.
Oven roasted Haida Gwaii Halibut with chorizo vinaigrette, English peas, heirloom tomatoes, a beautiful dish of wonderful flavours; paired with the Poplar Grove Chardonnay 2016.
Brohme Lake duck breast with Haruki turnips, fermented and puffed barley, blackberry; paired with the Poplar Grove Merlot 2013.
Nut fed pork loin with smoked pork belly, sole food farm vegetables, peaches, candied hazelnut, spiced béarnaise; paired with the Poplar Grove Legacy 2011.
Chocolate Eclair, last course with chocolate pudding, caramelized banana, peanut butter chocolate ice cream
My favourite dish of the meal was the Oven roasted Haida Gwaii Halibut with chorizo vinaigrette, English peas, heirloom tomatoes; my favourite pairing was the Brohme Lake duck breast with Haruki turnips, fermented and puffed barley, blackberry; paired with the Poplar Grove Merlot 2013.
By: Richard Wolak