Farm to Table Post Covid Event

The Montreal Branch was finally able to create an in person dining event. 30 Members and guests shared a wonderful evening out in the Hochelaga Maissoneuve area of eastern Montreal. Organized by Mark Lazar and Earl Eichenbaum, the Cellar Master, this BYOB restaurant allowed us to showcase some wonderful wines from our cellar. The restaurant was suggested by our member Ben Horwood. 

Restaurant O’Thyme, one of the top BYOB restaurants in Montreal created a special "farm to table" menu andevening for us all.  and Earl, our Cellar Master is selected special wines from our cellar highlighted by a Château Phélan Ségur 2005, a big Bordeaux from St-Estephe that was put into our cellar back in 2009 – this selection went perfectly with the local farm raised lamb.

The evening was a great success and allowed the members to reunite after covid lockdowns for a very long time. No masks and no "passports" - lots of great food, wine and laughs. The first of many to come, including some new members that were able to join.

Spring in Montreal has arrived.

MENU

1er service

HUITRE- OYSTERS

Mignonette au yuzu de QC et raifort

Michel Gassier Blanc de Blancs (Cote du Rhone, France)

2ième service

    CHOICE OF

PETONCLES POELES - SCALLOPS

Chou-fleur, bacon, radis

Ou

CAVATELLIS A L’AIL NOIR

(Pasta with Duck and Black Garlic)

    Canard confit, shiitake, topinambour, Clos-des-roches

Scarbolo Friulano Colli Oriental 2020 (Friuli,Italy)

                                                3ième service

CHOICE OF

MORUE D’ISLANDE (Cod)

Ou

AGNEAU A DOMINIC (Lamb)

Choux, epinard, miso

Château Phélan Ségur 2005, (Saint-Estèphe, France)

CHEESE COURSE - ASSORTED FROMAGE DU QUEBEC 

Chutney a la rhubarb

DESSERT COURSE

CHOICE OF

CRÈME BRULEE Coureur des bois, grains pralines

OU

PUDDING AU PAIN FRIT  -Pomme, glace a la bierre noir, caramel

 Tokaji Aszú 5 Puttonyos 2013 (Tokaj-Hegyalja, Hungary)