Each year, members and guests of our Vancouver branch enjoy a festive Christmas dinner with an excellent menu and some of our finest wines from our cellar. This year was no exception as we dined at the iconic Chartwell room of the Four Seasons Hotel. With our reception wine, a Grand Cru Blanc de Blancs from Le Mesnil we tasted Chef's canapés including a Pan Seared Scallop with Bacon Crumb and Maple Vinaigrette, Roasted Beet with Whipped Goat Cheese and Vanilla, a Dungeness Crab Milk Bun with Tomato Jam and a Carrot and Pickled Squash with a Cumin Dressing.
We entered the beautiful Chartwell Room and before our dinner we were pleased to award the International Wine & Food Society Silver Medallion to Alice Spurrell in recognition of her many years of support including her time as President of our chapter. Our first course of Lobster with Northern Divine Caviar, Cauliflower and Honey was paired with a white Bordeaux, 2010 Château La Grande Clotte followed by We Wai Kai Scallops "In the Shell" with Crispy Iberico Ham and Maple and Pear Butter together with 2008 Joseph Drouhin Drouhin-Vaudon Chablis, Brand Cru Vaudésir.
Duck Confit Tortellini followed with a Wild Mushroom Consommé and a Sour Plum Preserve with a delicious Burgundy, a 2009 Maurice Ecard Savigny-lès-Beaune, Premier Cru Narbantons then a main course of Brown Butter Basted Lamb Loin with Artichoke Croquette, Preserved Black Olives and Pistachio Pesto paired with a red Bordeaux, a 2000 Château Langlais, Puisseguin-St. Emilion. Our final course was a dessert of Apple "Tatin" with Candied Grapes and Rum Raisin Ice Cream with a 2007 Château Guiraud Sauternes, a delicious finish to a splendid meal.
Our thanks go to Lisa Ng, Catering Manager at the Four Seasons, and to Cellar Master Kim Mead for her presentation of the wines. It was an excellent and enjoyable evening!