Christmas Dinner

Our annual Christmas dinner event is always popular and we returned to the iconic Chartwell venue at the Four Seasons Hotel for a delicious meal prepared under the direction of Executive Chef Edgar Keno. As always, we selected some fine wines from our cellar and enjoyed a festive evening singing Christmas songs led by the Larry and Maggie Burr Quartet.

Our reception featured Moutard Père et Fils Champagne Brut Grande Cuvée and canapés of Foie Gras with Fig and Strawberry on Sourdough, Lobster Arancini with Citrus Crème Fraiche, and Salmon Tartare in a cone with Capers. Dinner started with Smoked Candied Salmon Tart with Frisée, Candy Beet, Hibiscus and an Apple Cider Vinaigrette, accompanied by a tasty 2012 Château Carbonnieux Blanc followed by Tarragon Crusted Sablefish with Braised Celeriac, Creamy Pea Purée and a Pinot Noir Beurre Rouge which paired well with a 2012 Domaine Laroche Chablis 1er Cru Fourchaumes Vielles Vignes A Duck Duet came next with Duck Magret, Confit Duck, Carrot Purée, Chervil and a Port Wine Reduction with a 2011 Domaine Vincent Sauvestre Savigny-lès-Beaune 1er Cru Les Lavières. Our main course was a flavourful Roasted Australian Lamb Rack with Pan Seared Pistachio-Cherry Dumpling, Romanesco, Rosemary and a Black Truffle Jus together with a 2005 Chateau Puygueraud from Bordeaux.

Lime Lemon Tart provided a sweet finish to our dinner presented on an Edible Soil Garden with Sauterne Wine Jelly and Micro Greens paired with 2010 Château Doisy-Védrines from Sauternes.

Our thanks go to Ms. Lisa Ng of the Four Seasons for her assistance in arranging the dinner and to Milena Robertson for her photographic record of the evening, and, of course, to our choristers for their delightful Christmas carols.