Holiday time again – and our Vancouver Christmas dinner was a wonderful evening, full of good food, fine wine and excellent companionship! Our evening started with Chef’s canapes of Pressed Watermelon, Prawn Tempura and Lamb Popsicles accompanied by Piper-Heidsieck Cuvée Brut champagne.
Our dinner presented a Christmas Salad of wine braised parsnips, lentils, walnuts and pomegranate with a warm honey mulled wine dressing and 2018 Domaine Delaporte Sancerre followed by a Risotto with crisp skinned Greek sea bream, uni and smoked salmon roe and a squid ink chip paired with 2017 Domaine Michelot Bourgogne Côte d’Or Clos de Montmeix blanc.
Turducken was the feature for our main course – an organic Fraser Valley turkey, duck and pork belly confit, chicken cranberry sausage, pomme fondant, winter squash purée, brussels sprout leaves and foie gravy with 2017 Remoissenet Père et Fils Bourgogne Renommée.
Before our dessert, we tasted a trio of BC cheeses, Salt Spring Island brie, blue juliette and farmhouse cheddar with sunflower raisin crostini and quince jam with 2009 Château Grand-Puy-Ducasse while dessert comprised a Christmas Log of flourless chocolate sponge, chocolate mousse, prunes and Armagnac with a 2020 M. Chapoutier Banyuls Rimage Domaine Bila-Haut – a delicious finish to a perfect evening.
Our thanks go to Executive Chef Dan Creyke, to Cellarmaster Kim Mead and TCC Wine Director D.J. Kearney for their informative commentary on the wines and, as always, to Milena Robertson for her support and photographic record of the evening.