Celebrate at Kits Daily Kitchen – November 15, 2012

At one past midnight on the third Thursday of each November, from little villages and towns like Romanèche-Thorins, over a million cases of Beaujolais Nouveau begin their journey through a sleeping France to Paris for immediate shipment to all parts of the world.

By the time it is over, over 65 million bottles, nearly half of the region’s total annual production, will be distributed and drunk around the world. It has become a worldwide race to be the first to serve to this new wine of the harvest. In doing so, it has been carried by motorcycle, balloon, truck, helicopter, jet, elephant, runners and rickshaws to get it to its final destination. It is amazing to realize that just weeks before this wine was a cluster of grapes in a growers vineyard. But by an expeditious harvest, a rapid fermentation, and a speedy bottling, all is ready at the midnight hour. By French law, Beaujolais Nouveau is to be released no earlier than the third Thursday of November.

At Kits Daily we appreciate the effort of the French wine grower – and want to support our local growers as well on this day.  We will pair the ‘best of the best’ Nouveau with the local BC Gamays for an unforgettable evening of wine, wine information and great food.

Reservations are by email only at: brian@kitsdaily.com

The evening will include complimentary BC charcuterie and cheese platter, assorted artisanal crackers & bread and Okanagan grapes/fruit. The seating will be communal as this event is totally interactive and engaging with new people is a must. Because this is a food and wine forward event; $5 cab vouchers will be available to make sure everyone gets home safe. Please leave your car at home.

Pricing is cheap and scalable:
…join the communal table and enjoy in the sampling of five ‘new’ wines while being hosted by the wine sommelier of KitsDaily, Maude – $45pp (includes charcuterie and cheese)
…to the sampling menu add on platters of entrecote au poivre, traditional French cassoulet, lamb Provençal and sautéed duckling liver – $45pp
…book a private table for a group of 8 or more, including all foods and wine – $80pp

This is my favorite night of the year! I look forward to a huge party. I will be pouring complimentary ice wine to the table that can ‘blind taste’ and name the wine maker of each of the wines.

Chef Fowke
aka. Brian Fowke
brian@kitsdaily.com