The time has almost come for the Four Seasons hotel to close its doors in Vancouver and, for the last time, the Vancouver Branch held its annual Christmas dinner in the beautiful Chartwell room where we have enjoyed so many fine dinners over the years.
We started with 2006 Baron-Fuenté Champagne Brut accompanied by canapés of Sopressata Aranci, Candied Salmon Tartlet, and Aeroated Goat Cheese with Foraged Mushrooms, and then sat for a delicious dinner starting with a Dungeness Crab Salad and a 2014 Château de Nages blanc from Costières de Nȋmes followed by Pan Seared Scallops with Sous Vide Pork Belly and Compressed Apple with a 2012 Domaine Laroche Premier Cru Chablis Mont de Mileu. Our next course was Duck Confit Agnolotti served with 2010 Louis Jadot Beaune Grèves Premier Cru followed by Merlot Braised Short Rib with 2008 Château Gloria from Bordeaux. Our sweet finish was "Fall en Stone", a banana mousse beautifully presented in Christmas colours of red, green and gold, a delicious ending to a very fine dinner.
Our thanks go to the IWFS Quintet for leading us in singing Christmas carols, to member Kim Mead for her comments regarding the wines, to Milena Robertson for her photographs and to the the Four Seasons Chef Benjamin Kilford and Senior Catering Manager Lis Ng for looking after us so well over the years.
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