It sounded a little crazy, and perhaps it was, but the Vancouver Branch of the IW&FS enjoyed a wonderful Mardi Gras in April – a couple of months late. Complete with masks and beads, members and guests showed up at Mamie Taylor's on the edge of Chinatown for a great evening of music and southern-style culinary wonders.
Chef Tobias Grignon started us off with a delicious canapé to accompany our sparkling Gruet Blanc de Blancs, Anniversary Cuvée from New Mexico before we sat down for an amuse bouche of Crispy Frog Leg with Sauce Picante and Andouille aioli. Our first course was a stunning deconstructed "Jambalaya" Consommé with Smoked Octopus, House-made Tasso Ham, Chicken, Okra and Long Grained Rice together with a 2014 King Estate Pinot Gris from Oregon.
Our Chef's Surprise Cajun Boudin Croquette with Red Wine Pickled Mushroom and Celeriac Puree was paired with a 2007 Tablas Creek Esprit de Beaucastel Rouge from Paso Robles followed by a Blackened Hanger Steak with Crispy Soft Shell Crab, Charred Scallion Hollandaise, Roasted Greens and Sauce Creole with a 2007 St. Clement Progeny Cabernet Sauvignon from the Napa Valley.
Finally, dessert was – what else? – Classic French Quarter Style Beignets with Powdered Sugar followed by coffee. Our belated Mardi Gras celebrations were highly enjoyable and very entertaining.
Our thanks go to Chef Tobias Grignon and his partners Simon Kaulback and Ron Oliver for an excellent evening, to Cellarmistress Kim Mead for her excellent presentation of the all-American wines and to Milena Robertson and Alvin Nirenberg for their photographs of a splendid event.
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