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2010 Dinner + Wines

      

The 2010 Bacchanalia Gala Dinner + Auction will begin with a Champagne reception featuring


Followed by an extraordinary five-course, 12-wine gourmet meal created by chef Robert LeCrom of The Fairmont Hotel Vancouver.

Each course will be paired with two wines or three wines:


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Champagne Reception

Nicolas Feuillatte Brut Réserve Particulière Champagne NV

Nicolas Feuillatte Brut Rosé Champagne NV

 

Dinner

 First Course

Tartar of Sockeye Salmon, Scallops & Tuna

Lemon Oil & Chives

Featuring ilove extra virgin olive oil from New Zealand

 

Matua Valley Paretai Marlborough Sauvignon Blanc 2009

La Chablisienne La Pierrelée Chablis 2007

 

Second Course

Nectar of Nova Scotia Lobster en Croute

 

Perrin Coudoulet de Beaucastel Côtes du Rhône Blanc 2008

Ostler Caroline’s Waitaki Valley Pinot Noir 2006

 

Main Course

Veal Osso Bucco

Roasted Vegetables

 

Antinori Il Bruciato Bolgheri 2006

Torres Mas La Plana Penedès Cabernet Sauvignon 2006

Robert Mondavi Winery Reserve Napa Valley Cabernet Sauvignon 2005

 

Cheese Course

Selection of Cheeses, Housemade Quince

Lesley Stowe Raincoast Crisps

 

Edge Napa Valley Cabernet Sauvignon 2007

Fuse Napa Valley Cabernet Sauvignon 2006

Bodega Vistalba Tomero Gran Reserva Mendoza Malbec 2006

 

Dessert Course

Black Liquorice Chocolate Cake

Served with Star Anise Marinated Strawberries

Featuring RJ’s Soft Eating Natural Licorice from New Zealand

 

Peller Estates Signature Series Niagara Peninsula Riesling Icewine 2007

Familia Zuccardi Malamado Mendoza Malbec 2005


Special thanksfor their support of the 2009 Bacchanalia Gala to Les Amis du Fromage for supplying the fantastic cheeses for the Cheese Course, to Terra Breads for providing a tasty selection of breads and Lesley Stowe Fine Foods for the Raincoast Crisps throughout the dinner.

 

           

 

 

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