Enjoyed a wonderful Chef-curated dinner that was perfectly paired with award-winning wines from Phantom Creek, this special menu was created by Chef Spencer Watts.
My friend Mark who was here visiting from Mexico joined me for this dining experience at their Burnaby location and he loved the delicious food, wine and terrific service too.
Gorgonzola Panna Cotta with endive, fresh fig, almond-sesame brittle; paired with the Phantom Creek Estate Chardonnay 2020. This was an exceptional dish and pairing; I loved the idea of a savoury panna cotta which was delicious and went so well with the apple notes of the wine and dish.
Seared Sea Scallop with smoked bacon, white bean, green apple chutney, beurre blanc; paired with the Phantom Creek Estate Pinot Gris 2019. Another flavourful dish, the wine chosen was light and went perfectly with the scallop dish.
Josper Grilled Cab Striploiin with blackstrap marinade, charred onion jam, whipped truffled potato; and we added the optional Spanish Black Truffle that was shaved at the table by Chef Billy Chan. This was paired with the Phantom Creek Estate Merlot 2019; this was an exceptional dish, the flavour and tenderness of the meat was flavourful with the wine.
New Zealand High Country Lamb Rack with josper grilled chops with Napa Valley rub, summer vegetable and vol-au-vent and pomegranate gastrique; paired with the Phantom Creek Estate Petite Cuvee 2019. The tender lamb was so flavourful and the wine had notes for dark cherry.
Broken Flowerpot Cheesecake light chocolate cheesecake, chocolate biscuit soil, rhubarb coulis, raspberry, chocolate covered strawberry; paired with the Phantom Creek Estate Rose 2021, Not only was this a fun treat to end the evening, but it was also creative and yummy.
This special dinner experience is only available at their Burnaby, Langley or Kamloops restaurant locations until September 25 and it is best that you make a reservation for this winemaker’s dinner.
By: Richard Wolak