IWFS Holiday Event
| Theme | IWFS Holiday Event |
|---|---|
| Venue | Byblos Uptown - |
| Location | Byblos Uptown - 2537 Yonge Street Toronto |
| Date | Dec 05, 2022 |
| Time | 6:30 PM |
| Host | IFS Toronto |
| Wine Selection | Rob Renyolds |
| Price |
Members: 140.00
Guests: 240.00
|
|
This event has capacity limit of 30 people.
Registered: 0, Slots Available: 30
| |
December 5, 2022 - 6:30PM Holiday Event - Byblos Uptown - 2537 Yonge Street
“Byblos represents a marriage of Eastern Mediterranean cuisine with strong influences from both traditional and local ingredients. The menu is a true coastal and cultural mosaic, served family style in a convivial atmosphere.”
WHEN: Monday, December 5th, 2022
LOCATION: Byblos Uptown, 2537 Yonge Street, Toronto, ON.
START TIME: 6:30 PM.
DRESS CODE: Festive cocktail attire.
MENU:
Hors d’oeuvres:
Beef tartare: pickled jalapeno + green zhug + toum + crispy shallots + fried sesame cracker
Yellowtail tuna tartare: red tahini yoghurt + green onion + avocado + sesame seeds + aleppo cracker
Wine Pairing: Labrusca Lini 910 Reggiano, Lambrusco Rosso Secco NV
First course:
Roasted red beets: pistachio + caraway + labneh + pita bread
Hummus royale: wagyu beef + pine nuts + barberry + pita bread
Beef tartare: toum + mint + capers + sumac + kohlrabi + zhug + pickled chili + sesame lavash
Wine Pairing: Cave de Roquebrun Les Fiefs d’Aupenac, Saint-Chinian 2020
Second course:
Lamb pide: mozzarella + toum + sumac red onion + mint + cilantro + lemon
Pear salad: cardamon poached pears + arugula + castelfranco + green grapes + candied almonds + cumin & preserved lemon vinaigrette
Wine Pairing: Domaine des Pasquiers Côtes du Rhône Villages, Sablet 2006
Third course:
Grilled whole branzino: chermoula + persian lime brown butter + parsley + olive oil black truffle rice roasted mushrooms + crème fraîche
Middle eastern fried chicken: toum + tahini + red zhug + charred onion ranch + pickles + za’atar + smoked paprika
Roasted carrots: baharat + honey + yoghurt + nigella seeds + cilantro + lime thrice cooked fries za’atar + toum aioli
Wine Pairing: Chateau Musar, Bekaa, 2013
Dessert:
Chocolate olive oil cake: almonds + mejdool dates + tahini chantilly
sorbet available for dairy free option