‘Tis the season to be jolly … And we had a jolly good time at our annual Christmas Dinner at the new Shangri-La Hotel in Vancouver. Sixty members and guests enjoyed a fine reception with Louis Roederer champagne and an assortment of Chef’s canapés including Black Truffle Crostini, Crusted Ahi Tuna and Caprese Salad Skewers, followed by a Market by Jean Georges style 5-course dinner in the hotel’s Conway banquet room. Our first course of Dungeness Crab Cake with Ginger-Lime Jus, Avocado and Marinated Cucumber was accompanied by a 2006 Black Hills Estate Alibi, a white blend of sauvignon blanc and semillon from B.C.’s Okanagan Valley. Next we enjoyed a delicious Butternut Squash Soup with Oyster Mushrooms together with a 2004 Santenay, Clos de Malte, from Louis Jadot followed by a fully de-boned Quail with Honey Crisp Apples, Foie Gras Emulsion and Brioche with extra Foie Gras Emulsion on the side—decadent!—accompanied by a 2002 Beaune-Bressandes from Remoissenet Père et Fils.

Our main course of Roasted Venison and Broccolini with Quince Condiment and Cabrales Foam was paired with a 1998 Château de Sales from Pomerol. We finished our meal with a newly-created dessert, especially prepared by the Vancouver Shangri-La team for Jean-George’s New York restaurant, a Cinnamon Crunch Chocolate Dome (topped with 24 carat gold) with Caramel Ice Cream—a deliciously sweet ending to a grand meal.

Our thanks go to Executive Chef David Foot and Food & Beverage Manager Joseph Cooke and their teams for their excellent food and service. Thanks also to Milena Robertson for her attractive invitations, menus, place card holders, and slide show of memories of past IWFS Christmas dinners. Thank you, too, Dr. Bob Rothwell for the highly amusing and insightful accolade. The evening was arranged by Jim and Milena Robertson with the assistance of Cellar Master Jim Esplen who also spoke to the wines of the evening.

We wish you all a Merry Christmas, a wonderful Holiday Season and a healthy and prosperous New Year!