You can cook—but can you cook like a Chef? Our members were treated to a special evening at the Northwest Culinary Academy of Vancouver where we watched and learned in a professional training kitchen then prepared our meal for the evening. We picked up a few tricks of the trade under the guidance of Chef Warren Pahl and enjoyed a delicious meal accompanied by wines from our cellar.
Our evening started with a reception with Chef's canapés followed by a first course of Prawn Dim Sum dumplings in Asian tomato consommé with spinach sesame salad and 2011 Sandhill Small Lots Viognier. Our main course was Pork Loin stuffed with dried fruit, braised Belgian endive, mustard spaetzle and apple cream sauce with 2008 Cedar Creek Platinum Pinot Noir and we finished with dessert of Ginger and Star Anise crème brûlée with 2006 De Bortoli Noble One Semillon. An evening to remember!
Our thanks go to Chef Warren Pahl and his team and to Margaret Huber, Karen Esplen and Cellar Master Jim Esplen for organizing the event. Special thanks to Margaret and Larry for taking great photos.