What are we eating? What are we drinking?
How to judge a professional association party.
Can you judge a professional food association by what it’s going to serve you when you check them out at their launch?
I’d say yes. Here’s why ..
Here’s what’s on the menu, from Mary Fabiano of Summer Kitchen.
- Mini-rounds of smoked trout w/wasabi, black sesame seeds & fresh dill
- Tarragon tonnato chicken salad on Belgian endive w/bean sprouts
- Sweet potato scones w/chevre, smoky chipotle & corn salsa
- Curried Thai lamb koftas wrapped in shredded wontons w/mango mint sauce
- Cod croquettes w/fresh guacamole & cilantro
- Tiny tortieres & cranberry conserve w/port & pecans
- Sweet petit fours, including stuffed Medjool dates, squares, cookies & chocolates
Wine is going to be poured by Tania Daviduke of Cottonwood Agency. She’s going Spanish, from the Rueda region: Bodegas Vidal Soblechero (Clavidor)
Are tasting notes important to you?
I love them. They’re inherently poetic, and it helps me to appreciate the wines more. Tasting notes from Tania:
The white is Cepas Viejas, which is a blend of Verdejo and Viura grapes from vines over 60 years old. Aged in steel, this is a crisp, fresh wine, bright straw colour with pungent herb accented pear and orange aromas layered with a complex array of spice notes. Orchard and citrus fruit flavours display an exotic anise quality and impressive finish.
For red, Tinta Fina is made with a local Tempranillo grape. Aged in French and American oak for four months, this is a ruby red wine with vivid strawberry and raspberry aromas. Silky in texture, with berry flavour and subtle herb and spice accents. A gentle peppery quality on the long, juicy finish.
Tending bar will be Janet Chantry of Mixology Canada, who’s going to mix all-natural fruit blends from Island Originals with Havana Club rum.
Let’s face it. We judge any party by the food and drink. This party’s no different.