It had been postponed for two years but finally we enjoyed a Shellfish Master Class and dinner at Vancouver’s Fanny Bay Oyster Bar. We commenced with a reception featuring Albacore Tuna tartare, Smoked Salmon and Shrimp Cocktail canapés together with a glass of Italian Gancia Prosecco Brut. Next followed the class, presented by Calvin Shiu, who informed us about the differences between east coast and west coast oysters and the oysters farmed in British Columbia and Washington State, while we enjoyed an Oyster Trio selected from both coasts paired with 2015 Château de France blanc from Pessac-Léognan.
Chef Tommy Shorthouse then produced a tasty 100% Dungeness Crab Cake, very delicious with the 2019 Ken Forrester Old Vine Reserve Chenin Blanc from Stellenbosch. Our main course featured a Family Style paella with prawns, scallops, mussels, clams, chorizo and seasoned saffron rice with a 2020 Pio Cesare l’Altro Chardonnay from Piedmont, a lovely pairing.
Our thanks go to member Kim Mead for her thoughtful presentation of the wines, and to manager Calvin Shiu and Chef Tommy Shorthouse for their kind assistance in making sure that this was a memorable event.