Below are some menus that have be enjoyed by our guests …
Hi Leisa,
We had a fabulous dinner and evening with Mark. I can't tell you enough how much we all enjoyed the food and the wine pairings were perfect and all new to us. He presented so many wonderful flavours to savour throughout the meal...we couldn't decide which was our favourite! He is so organized and the dinner was well orchestrated. You are right, Mark is a wealth of knowledge and shared lots of great stories and food and wine insights with us. He was very upbeat, even after a full weekend of other events. Our friends were also very impressed and the evening was thoroughly enjoyed by all. We will definitely pass on our praise of Seasons Catering and Waterfront Wines & Bistro to others and most certainly will do it again, as well as visit your restaurant for more of Mark's creations! He said to make sure we let him know when we are coming.
I really appreciate all the work you did for our evening, right down to the menus - it was all very impressive and a real treat for us...a great way to end our ski weekend. It was a pleasure dealing with you and Mark. Please pass on our thanks once again to Mark.
Many thanks Leisa!
Sincerely,
Carol & Jeff
Last Run Dinner Menu
Big White Ski Resort
Sunday, March 4th, 2007
Organic Pear & Parsnip Soup
With Smoked Salmon
Gruner Veltliner, Rabl, ‘Vinum Optimum’ 2004, Kamptal Austria
Seared Scallops, Peppery Greens
Cauliflower Pakoras, Red Wine Butter Sauce
Auntsfield Estate ‘Hawk Hill’ 2005, Marlborough, NZ
Tuscan Style Braised Pork
With Flageolet Beans
Chianti Classico, Isole e Olena 2004, Tuscany, Italy
Rack of Lamb Roasted Whole
Pave of Roasted Peppers, Potato & Poplar Grove Blue,
Lamb Dumplings in own Jus
Woodward Canyon ‘Artist series’ Cabernet Sauvignon, 2003, Washington, USA
Parfait of Chocolate & Cinnamon Mousse
Warm Rum Sabayon, Roasted Banana Ice Cream
La Frenz ‘Liquor Muscat’ , Okanagan, BC
Prepared & Presented by Chef & Sommelier Mark Filatow
What an incredible way to celebrate a family gathering. With the creative and talented insights of Chef Mark Filatow, capably backed by the warm hospitality of Leisa Davies, our family dinner was one of the most remarkable and memorable dining experiences we have ever had. From the moment we arrived back at the chalet we were greeted with wonderful appetizers and champagne and proceeded to enjoy a fantastic dinner with perfectly matched wine pairings. One of the most delightful evenings we have ever enjoyed, all in the comforts of our own chalet. A great investment!
Cheers
Wayne
Wolf Lodge
Big White Ski Resort
Friday, March 2, 2007
Reception
Spiced Prawn & Avocado Crostinis
Artichoke & St. Andre Mousse on Fresh Biscuits
Blue Mountain Vineyards Brut, Okanagan Valley, BC
Dinner
Sweet Corn Veloute
Preserved Organic Sungold Tomatoes
Sandhill 2005 Chardonnay, Okanagan Valley, BC
Seared Spiced Ahi Tuna
Basil Pesto Aioli, Pickled Vegetables
Venturi-Schultze 2002 Pinot Noir, Vancouver Island, BC
Whole Roasted Pepper Crusted Beef Tenderloin
Potato and Comte Gratin, Smokey Cabernet Jus
Mission Hill, 2003 Oculus, Okanagan Valley, BC
Warm Apple Tart, Blackberry Jelly
Caramel Sabayon
Quail's Gate 2003 Botrytis Affected Optima, Okanagan Valley, BC
Menu & Wine Pairings - Chef Mark Filatow
Service – Leisa Davies