Showing posts with label local food and wine tastings and tours. Show all posts
Showing posts with label local food and wine tastings and tours. Show all posts

Wednesday, July 18, 2012

Mission Hill Family Estate's Summer Lineup

Sample Menu:

Locally-sourced ingredients and wine pairings from Mission Hill's portfolio. Highlights include:

  • Vine Smoked Arctic Char with berry gel;
  • Ocean Wise Shrimp and Sweet Corn Panna Cotta;
  • Naramata White Peach Gazpacho;
  • Deep Fried Hen's Egg with chickpea panisse and buttered green peas;
  • "AAA" Beef Strip Loin with crispy polenta and truffled cauliflower;
  • Glazed French Lemon Curd 'Bar' with basil marshmallow and pine nut crunch.

 

4-Course Garden to Vineyard Lunch: Thursday, July 19th, 2012

Guests are invited to join Executive Winery Chef Matthew Batey in Mission Hill's on-site varietal garden, to glean knowledge and pick their own fresh ingredients that will pair perfectly with the meal's wine selections. Enjoy a four-course tasting menu in the vineyard, created and presented by Chef Batey from the day's harvest.

Thursday, July 19th, 2012 at 11am $85 per person 

 

Summer in Whites Loggia Dinner: Friday, August 3rd, 2012

Fresh, vibrant, alluring, these words all describe the white wines of Mission Hill. This exclusive dinner is a splendid way to enjoy these exuberant wines of summer. Guests will be privy to a gorgeous pre-dinner vineyard reception, a Sommelier-hosted winery tour and a three-course wine-paired dinner, set in the winery's stunning Loggia gallery. Guests are encouraged to dress in white in celebration of the evening's wine theme.

Friday, August 3rd, 2012 at 6pm $99 per person 

Purchase tickets online: missionhill.com

Mission Hill Family Estate is world renowned and honored as one of the 'Top Five Winery Restaurants in the World' by Travel + Leisure magazine. The restaurant and epicurean program is led by Executive Winery Chef Matthew Batey and Chef of The Terrace Chris Stewart. Majestic mountains, scenic lakes and lush orchards encase the winery's dramatic architecture. With sustainable practices that ensure care for the environment, and a timelessness that respects the von Mandl family's European heritage, guests experience the height of winemaking in an incomparable lakeside mountaintop winery.

@LocalFoodAndWine

Wednesday, March 2, 2011

Winemaker's Cup 2011!!!

Oliver, B.C. The organizers of the Winemakers Cup announced today additional details for the fourth annual festival. The Winemakers Cup Ski Race is the World’s only annual ski challenge weekend for the wine industry and it takes place for the benefit of industry networking, peer camaraderie and palate appreciation.

The fourth annual weekend of festivities takes place March 25 to 27, 2011 at the resort of Spirit Ridge in Osoyoos and up on the ski hill of Mt. Baldy in B.C. Close to one hundred winemakers, cellar hands and vineyard managers, tasting room staff, restaurateurs, sommeliers and many other industry people will race head-to-head on the ski slopes and then drink wine, après-ski style while reliving the hilarious antics of the day.

They will be participating in several events as part of the weekend in the heart of the Okanagan, one of the world’s most scenic and beautiful wine regions.Today it was announced that the following organizations have confirmed their participation in the event, and their sponsorship of this important wine industry gathering: Cellar Tek, Title Sponsor of the Winemakers CupBDO, Sponsor of Saturday Evening Dinner and Awards BanquetViking Refrigeration, Sponsor of the hilarious “Agony of Defeat” video, Osoyoos Indian Band, Sponsor of the Lunch at Mount BaldyWestland Insurance, Sponsor of the Friday Night Winemakers ForumBMO, Trophy Sponsor for the Winemakers Cup

“We are looking forward to another great event this year” said Randy Jones, Proprietor of Title Sponsor Cellar Tek. “We appreciate everyone’s efforts in putting on such a fantastic gathering of the industry. With the great snow conditions that are at Mt. Baldy this year, this is going to be an exceptional year.”

Further, it was announced that Saturday night is Industry Night at Spirit Ridge. This social night is open to any and all people involved in the wine industry, regardless of whether they participated in the ski race or not.

“Come on out and rub shoulders with new and familiar acquaintances. It does not matter whether you ski or snowboard or not. Just come on out and have some fun” said Peter Glockner of Cellar Tek. Previous winners of the Winemakers Cup include: 2008 Bill Eggert, Winemaker, Fairview Cellars2009 Stephen Wyse, Winemaker, Young & Wyse 2010 Herb Alex, Cellarhand, Jackson-TriggsFull video from the race and the festivities from previous years are available at:  http://www.paulcottonfilms.com/WinemakersCup.php.The events for the 2011 Winemakers’ Cup include: Friday March 25. Spirit Ridge Resort. 7 pm to 9 pm “Winemakers Forum”. Some special iconic guests from the Wine Industry will join their Okanagan peers for a blind-tasting session as well as an interesting panel discussion on trends & opportunities in the wine industry today. 

No cost to join, just be sure to bring one bottle of wine donation per person.9 pm to midnight “The Wine Industry Hospitality Suite”. Come and rub shoulders and socialize with Winemakers, Cellarhands, Vineyard staff and other industry folk. .Saturday March 26, Mt. Baldy Ski Resort. Join us for a fun day on the slopes or on the deck enjoying the sun.

There will be a fun dual-slalom ski race with prizes being given out to Top Skier (Male & Female), Top Snowboarder (Male & Female), Top Telemarker, Best wipe-out and Worst times (Male & Female) as well as prizes for any kids that enter. Registration starts at 9 am. Race Starts at 11 am. BBQ & Hanging in the Sun at 1 pm. Free skiing or Après skiing all afternoon long.Snow bunnies/Lodge Skiers- BBQ Lunch and commemorative T-shirt: only $35.00.  

Race participants: Lift ticket, Race participation, BBQ lunch and T-shirt: only $65.00. Race without Lift tickets (season pass holders): $45.00There will be optional snowshoeing lessons for anyone that would like to try it. Saturday Evening: Spirit Ridge Resort6:30 pm Sparkling wine reception.7:00-9:30 pm Winemakers Cup Awards Banquet. Includes a gourmet 3-course dinner, wine pairings, and awards presentation: Only $80 per person9:30 pm- 1:00 am. The Winemakers Cup After-party & Dance featuring the live music of “Double Magnum”. Cost only $20.00 per person plus one bottle of wine for admittance. Sunday March 27Free to check out and do whatever you want. 

“We’re lucky in the Okanagan. We’re not only blessed with unique winemaking terroir, but we are the only region to have a ski area such as Mount Baldy in very close proximity to the vineyards,” says organizer Glenn Fawcett, president of Black Hills Estate Winery. “Making wine is hard work, and it’s good for all of us to get away from the grind and get together for some friendly ski competition, marked mostly by laughs.Fawcett says it’s also a chance to for the industry to connect and share ideas.

“Some of the most interesting conversations happen on a chairlift, up there in the fresh mountain air. The Winemakers Cup is a great catalyst for these conversations. It enables an exchange of ideas and information that outside of the day-to-day work environment in the wineries and vineyards," he says. It’s just a lot of fun to get the industry together for some laughs. And of course, you don’t have to be in the wine industry to come out for these events. Everyone is welcome.”  

The Winemakers Cup was created and organized as a partnership between Black Hills Estate Winery, Mt. Baldy, and Spirit Ridge Resort.For tickets, call Jennifer at Spirit Ridge at (250) 495-5445, ext. 5003. If you’re interested in the race, spots are available right up to race day. For further information on the Winemakers Cup, go to www.spiritridge.ca/race . For information on Mount Baldy Ski Area, go to www.skibaldy.com .

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Posted via email from Okanagan Food And Wine

Wednesday, January 19, 2011

Win Tickets To Taste The World Vancouver

Save the date - February 22nd - because Vancouver Foodster is presenting their first ever Taste The World event in Vancouver. The foodie site, started almost a year and a half ago by Richard Wolak, is designating an evening to give Vancouverites even more of a chance to taste their diverse food cultures all in one place.

Win Tickets To Taste The World Vancouver! Click HERE!

Jason Browne, Alisha Mann, Roger Collins, Richard Wolak, Chef Culin David (from L to R)

Vancouver Food And Wine

From Foodster...

On February 22nd we will be presenting Taste The World at Venue on Granville Street at 6pm.

Let your taste buds travel the globe with Vancouver Foodster and AM Ventures. Local restaurants represent 6 cities across the world to bring you interesting flavors, traditional decor and lots of entertainment all here in the heart of Vancouver’s downtown. Your food passport includes 6 mini-courses from each of the 6 unique restaurants. If you enjoy wine, get the food and wine passport combination and sample 6 flights of wine paired for your enjoyment.

The Restaurants that span the world include:

Atithi – (India)

Bentons Cheese – (France)

Calabash Bistro (Carribean)

Charm Modern Thai (Thailand)

Dona Cata (Mexico)

Fresh Local Wild (New York)

Participants can purchase a “Food & Wine Passport” to visit all regional tasting stations and enjoy wine pairings while DJs spin and live music plays on stage. Win two Food & Wine Passports (value $95 each)! 

For a chance to win tickets to the Taste The World Vancouver event, go to Miss604.com...

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Tuesday, January 11, 2011

Italian Man Who Went To Malta

Cooklette

The cutest, funnest, hippest cooking class in Paris is not easy to get into. Not easy at all. Which runs directly contrary to the vibe once you're in. Amongst a citizenry that takes its food seriously (UNESCO! cultural heritage designation!)  cooking classes among youngfolk have become the thing to do.

It's almost replaced hanging out at cafes and smoking cigarettes all afternoon discussing the tortures of romantic love as the thing to do when you're young, single (or in a couple) and looking for some social activity. Well, scratch that. It has replaced it.

There are increasingly more chef "ateliers" springing up and those that have always been around and are now being rediscovered. What the French have found is that a cooking class is 1) Fun  2) a great ice-breaker 3) a level playing field 4) a learning experience and 5) a great way to enjoy a meal or a dessert.

The Super Hip "concept" store, Colette, which is located at 213 rue St. Honoré is the location for Cooklette. The store has such a following that the cutest boys in Paris hang outside of it 5 minutes after closing pleading with the bouncer/doorman to let them in for just another 10 minutes so they can find a last-minute gift for their girlfriends. The 7 ft. tall bouncers invariably say, "No." Explanation is that it happens every day. But that's what Colette has become: The trendy Parisian club of concept stores.

Downstairs, in the Water Bar, on the first Friday evening each month, they stage "Cooklette" which is their free cooking class. How do you get in? You have to be one of the first twelve to sign up on their website as soon as they announce the date in their newsletter.

January's class was devoted to making Galette des Rois. These are the flat round tarts filled with almond paste that the French eat for the New Year. Custom has it that the cake must be cut into as many parts as there are people present, plus one.

It is also always baked with a tiny feve which is a small porcelain figurine or button that designates the recipient the "King" or "Queen"for a day. Another custom, which Cooklette faithfully practiced, is that the youngest in the group sits under the table and chooses who gets the pieces of cake and when. This is so that the person who cooked the cake can't choose who gets the feve. Égalité, Fraternité, Degousté!

The La Galette Colette class was taught by Catherine Kluger who is famous among Parisian gourmands for her Tartes. Her Tartes Klugerare at 6 rue du Forez in the 3rd. She does sweet and savory tartes: Zuchini, Tomato, Mozzarella;  Ham, Parmesan, a touch of Bechamel with some Bacon Crispies on top. Sweet tartes include: Tarte au Cafe' with grains of coffee and chocolate; Tarte a La Mousse au Chocolat Noire; Rhubarb and Milky Rice.

A very self-effacing chef, Catherine approached the class as if she were teaching a group of friends in her own kitchen.  She used her own recipe which rendered a simple but flavorful frangipane galette that was moist, flavorful and flaky.CLICK HERE FOR Cooklette Slideshow

According to Anais Sidali, Cooklette is just something that Colette does because they want to offer a fun activity for their customers to participate in. The downstairs Water Bar is an ideal location. They just pushed some of the center tables together and Voila' we had a cooking atelier.  Diners were welcomed to stay and observe at the booths that hug the walls of the 20-cover or so blue and white simple diner. 

To my left was Stephane Bureaux, the author of Design Culinaire, a book full of fantastic photos and food ideas. Colette sells the book and still has a few copies left. You can't miss it: It has a carrot and a fork on its cover. As far as culinary concepts go, Design Culinaire is to food what haute couture is to fashion.  A Marseille-based blogger loves the concept so much, she adapted the cover photo of the book for her own So Food So Good blog business card.

To my right were a couple of young ladies who had, after three attempts, finally gotten lucky enough to get the reservation for the course. According to Sidali, they don't take reservations months in advance, just the first ones to sign up that month get to come. It attracts the most passionate foodistas: The girls were raving about their intended brunch that Sunday at Chloe S.

Our advice: Subscribe to the Colette Newsletter;  Sign up for Cooklette the second it's announced; Get Ready for some Culinary Fun 'cuz it's a nice cooking class if you can get it.

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Wednesday, November 24, 2010

How To Cook Turkey

Sent in from a Vancouver Food And Wine Reader...Thanks Chris!

TURKEY RECIPE

I thought this sounded good! Here is a turkey recipe that also includes the use of popcorn as a stuffing ingredient -- imagine that.
When I found this recipe, I thought it was perfect for people like me, who just are not sure how to tell when turkey is thoroughly cooked, but not dried out.

Give this a try.

8 - 15 lb. turkey
1 cup melted butter
1 cup stuffing (Pepperidge Farm is Good)
1 cup un-popped popcorn (ORVILLE REDENBACHER'S LOW FAT IS BEST)
Salt/pepper to taste
Preheat oven to 350 degrees.
Brush turkey well with melted butter, salt, and pepper. Fill cavity
with stuffing and popcorn. Place in baking pan making sure the neck  end is toward the front of the oven, not the back.
After about 4 hours listen for the popping sounds. When the turkey's
ass blows the oven door open and the bird flies across the room,....it's done.

And, you thought I didn't cook...

Also...some Tips for A Healthy Holiday Kitchen: 

Click here to read Jane's Holiday Kitchen Tips and learn how easy it is to create a healthy and environmentally friendly kitchen for the holidays.

 

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Posted via email from Vancouver Food And Wine