Members of the IWFS Vancouver Branch enjoyed an evening with a difference on January 26. We met at the Dirty Apron Cooking School on Beattie Street to learn a few culinary skills and to cook our own dinners. And how delicious they were! Under the skilled tutelage of Chef David Robertson, and following his informative demonstration, we first prepared our Pan-Seared Foie Gras on Toasted Brioche with Caramelized Onions and Mushroom Herbed Crêpes. The foie gras was paired with a beautifully balanced 2001 Château Roumieu, a fine Sauternes being the perfect match for the rich foie gras.
Next was a deboned Bourbon Maple Pan Roasted Quail with Herb Potato Rosti paired with a 2004 Pétales d’Osoyoos Okanagan Valley wine followed by Seared Venison Loin with White Bean Truffle Râgout and a Morel Mushroom Sauce with a 2000 Château Jouanin from Bordeaux. We each followed instructions and the recipe to the letter and were rewarded with a fine dish fit for a king! The quail and venison were so tender and the flavours were delicious.
Our dessert was a superb flourless Chocolate Torte with Vanilla Bean Ice Cream, a decadent ending to a fine meal. Chef’s presentations were vibrant and informative and his passion showed throughout the evening. We thank Chef and his team who looked after us so well and also thank Jim Esplen, our Cellar Master, for his excellent selection of wines for the evening.
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Photos by Milena & Jim Robertson and Bill Hornell