February Dinner

Theme	February Dinner
Venue	Swine & Vine Charcuterie
Location	Kitchener, Ontario
Date	Feb 20, 2018
Time	6:30 pm
Host	Janice & Rob Ruddock
Chef	Shane White
Wine Selection	Shane White
Registration	Closed on Feb 20, 2018

Course I

Food: N/A

Wine: Blomidon Late-Pick Chardonnay Sparkling Wine, Annapolis Valley, Nova Scotia

Course II

Food: Amuse Bouche - Crostini topped with house made bourbon bacon jam, smoked gouda cheese & fried thyme

Wine: N/A

Course III

Food: Lobster bisque served alongside pears wrapped in prosciutto with English stilton blue cheese, spiced walnuts & a balsamic glaze

Wine: Blomidon Late-Pick Chardonnay Sparkling Wine, Annapolis Valley, Nova Scotia

Course IV

Food: Nova Scotia Sea Scallop Ceviche - Flame kissed Nova Scotia scallops, cucumber, Serrano peppers and red onions marinated in fresh cilantro and citrus. Cilantro, avocado salsa topped with crispy prosciutto. Served on a crisp watermelon radish

Wine: 2016 Grüner Veltliner, Meinlang, Burgenland, Austria

Course V

Food: Hand selected Charcuterie featuring smoked brisket, roast boar, venison sausage, assorted olives and preserves alongside house made ale Dijon

Wine: 2015 Malbec, Clos La Coutale, Cahors, France

Course VI

Food: Ontario duck served on an Asian style crêpe with hoisin sauce

Wine: 2013 Touriga Nacional, Quinta da Romaneira, Douro, Portugal

Course VII

Food: Fritters on Fruit - Smoked Mozzarella cheese fritter served on sliced apple with blueberry compote & brie cheese fritter served on pear with raspberry compote

Wine: Nova Scotia Blueberry Digestif Cocktail

Photos

(click to enlarge)

The object of the Society is to bring together and serve all who believe that a right understanding of good food and wine is an essential part of personal contentment and health and that an intelligent approach to the pleasures and problems of the table offers far greater rewards than the mere satisfaction of appetite.

André Simon Wine & Food Society Founder (1933)

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