Each year, we hold a Christmas dinner event for the Vancouver chapter of the IWFS and doing so in 2020 was quite a challenge. Unable to hold our dinner at a restaurant, facing a lockdown resulting from the pandemic and our Covid-19 numbers increasing, we arranged for a delicious dinner, with wines from our cellar, to be delivered to our members homes. Boulevard Kitchen provided a perfect winter dinner and we started our evening with a virtual reception, courtesy of Zoom, as we sipped Boulevard’s Falernum Daiquiri Cocktail accompanied by a pair of canapés, a Dungeness Crab and daikon cucumber “roll” with a kombu emulsion, and Beet and Burrata with apple and mustard seeds. A perfect start to our evening and an opportunity to socialise and chat with so many members and friends.
Following the reception, our four-course dinner started with Autumn Butternut Squash Salad with pumpkin seed gremolata, apples and endive and a glass of Freixenet Cava Gran Seleccion Cordon Negro Brut (a 200ml bottle per person) with Boulevard’s famous corn bread. The second course was a Terrine of Rougié Foie Gras, Poached Pear, Roasted Porcini and Duck Breast with persimmon and port wine reduction followed by a main course Slow Cooked Navarin of Lamb with braised navet, fall vegetables and braising jus accompanied by a bottle of Bordeaux red wine, either a 2012 Château de Braude or a 2016 Château Jouanin, both excellent wines. We finished with Chef Kenta’s dessert, a Pineapple Chiboust with exotic fruits, vanilla mousse and caramel, a delicious ending to a delightful dinner for so many happy members.
Our thanks go to Iron Chef Alex Chen for an amazing performance, to Boulevard’s JP Potters for a tasty cocktail and superb organisational skills, to member Dr. Larry Burr for managing our Zoom reception and to members Karen and Jim Esplen and Milena Robertson for their assistance in deliveries.
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