Next scheduled Wine Makers Dinner – Spring Wine Festival 2008

2007 Fall Wine Festival

Poplar Grove Winemaker’s Dinner
September 30th 2007
with Ian Sutherland

Menu
Poplar Grove Camembert Soufflé
Pear Relish, Petite Salade
Pinot Gris 2006

White Chanterelle Soup
With Lemon & Hazelnuts
Chardonnay 2006

Caramelized Salsify
Truffle Scented Oxtail Ravioli
Natural Jus
Merlot 2004

Smoked Duck Breast
Foie Gras & Celery Root Torte
Local Raspberry Jus
Benchmark Cabernet Franc 2003

Whole Roasted Beef Tenderloin stuffed with Beefcheeks
Crispy Potato Cannelloni
Walla Walla Confit
Horseradish & Red Wine Jus
The Legacy 2004

Chocolate Mignardese

Menu & Wine Pairings – Chef Mark Filatow
Service – Blake Lawrie

2007 Fall Wine Festival

Sandhill Wine Makers Dinner
September 27th , 2007
with Howard Soon

Menu
Roasted Sablefish
Shaved Celery
Warm Local Pear
2006 Pinot Gris

Local White Chanterelle Soup with Cauliflower
Lemon & Hazelnuts
2005 Chardonnay

Braised Veal Breast en Crepinette
Fondue of Small Onions & New Potatoes
Natural Jus
2004 Small Lots Sangiovese

Bacon Wrapped Berkshire Pork Tenderloin
Glazed Gnocchi,
Blue de Causse & Carrots
Local Organic Boysenberry Jus
2005 Syrah

Local Organic Lamb Chop
White Bean, Lamb Shank & Sausage Cassoulet
Candied Salsify,
Salsa Verde
Cabernet Jus
2004 Small Lots One

Assorted Housemade Truffles

Menu & Wine Pairings ~ Chef Mark Filatow
Service ~ Blake Lawrie

2007 Spring Wine Festival

Quails’ Gate Winemakers Dinner
May 3rd 2007

with
Celery Consomme
Smoked Sablefish Ravioli
Dry Riesling 2006

Confit of Goose
Local Asparagus
Preserved Lemon
Chenin Blanc 2006

Warm BC Spot Prawn
Avocado
Chardonnay & Prawn Foam
Limited Release Chardonnay 2005

Whole roasted Beef Tenderloin stuffed with Smoked Toungue
Chevre Noir Croquettes
Lobster Mushroom & Foie Gras Jus
Family Reserve Pinot Noir 2005

Coconut Panna Cotta, Optima & Local Rhubarb Compote
Lemon Mousse, Ginger Cookie
Botrytis Affected Optima 2005

Menu & Wine Pairings - Chef Mark Filatow
Service – Blake Lawrie

Catena Zapata Winemaker’s Dinner
September, 26th 2006

with Jeff Mausbach - Catena Director of Wine Education

Reception
Fresh Shucked Oysters
Raspberry & Cucumber
Housemade Duck & Mushroom Sausage
Alamos Chardonnay 2004

Menu

Serrano Ham Wrapped Halibut
Sungold Tomato & Potato Salad,
Light Corn Sauce
Catena Chardonnay 2004

Roasted Organic Cauliflower Soup
Toasted Hazelnuts
Alta Chardonnay 2002

Smoked Lamb & Walla Walla Stuffed Pudding
Marinated Plums
Fresh Arugula
Catena Malbec 2003

Roasted Whole, Spice Rubbed Beef Tenderloin
Red Pepper & Olive Ragout
Manchego Fritter
Catena Cabernet Sauvignon 2003

Braised Venison Shank with
Espresso & Morello Cherries
Caramelized Turnip Perogie
Nicholas Catena Zapata 2002

Chocolate Mignardese

Menu & Wine Pairings - Chef Mark Filatow
Service – Blake Lawrie