Five-course Burrowing Owl Estate Winery dinner in a waterfront setting
Coal Harbour Liquor Store is pleased to announce “Two Chefs, Five Wines” a very special event to be held in partnership with iconic BC Winery Burrowing Owl at Dockside Restaurant in the Granville Island Hotel on April 11th.
The five-course paired menu, created by Dockside Executive Chef Simon McNeil and Executive Chef Chris VanHooydonk of the Sonora Room at Burrowing Owl Estate Winery marries Simon’s vision to Chris’ deep understanding of their superb portfolio. The five courses includes everything from local halibut and poultry to Okanagan beef and Elk tenderloin and pairs them with compllimentary wines from Burrowing Owl’s decorated portfolio.
The dinner will present a first opportunity to taste the new release of the 2011 Pinot Gris along and the Syrah-based “Coruja” fortified dessert wine. Other wines on offer include the multi-award winning 2009 Chardonnay, 2008 Cabernet Franc and 2009 Athene Syrah/Cabernet Sauvignon blend.
“We’re very excited that we have the opportunity to partner with Burrowing Owl Estate Winery for our first Winery Dinner”, said Coal Harbour Liquor Store General Manager James Cummings. “They’re one of our favourite BC Wineries and having Chef VanHooydonk attend will be a treat for all involved.”
“Two Chefs, Five Wines” is just the first event of what promises to be a busy summer of Coal Harbour Liquor Store events at Dockside Restaurant. May will mark the return of the Pelican Bay Wine Tasting event at Dockside Restaurant and details on the next winery dinner will follow soon.
Only 30 tickets are available for this very special dinner and will be available starting March 21st to Coal Harbour Liquor Store VIP Club members and to the general public on March 23rd. Tickets are $125 ea. (plus tax and gratuity) and can be ordered and picked up from the Coal Harbour Liquor Store by calling 604-685-1212. For more information on free VIP club membership visit www.coalharbourliquorstore.com <http://www.coalharbourliquorstore.com> .
To learn more about Burrowing Owl Estate Winery visit www.bovwine.ca/ <http://www.bovwine.ca/> . Visit www.docksidevanouver.com <http://www.docksidevanouver.com> to sign up for updates about upcoming Dockside Restaurant events and features including the soon-to-start weekly Thursday Brewery Tours and Tastings.
Two Chefs….Five Wines
1st Course
Seared Fresh Halibut
Sautee of Jerusalem Artichokes with Shallot and Avocado Oil
Roasted Tree Ripened Nectarine and Chorizo Beurre Blanc
Wine pairing – Burrowing Owl Pinot Gris 2011
**New Release**
2nd Course
Chilled Terrine of Rabbit and Duck
Rabbit Loin, Roasted Kidney and Confit of Duck Leg with Pistachio and Dried Apricot
Gooseberry Marmalade and Tiny Warm Brioche
Wine pairing – Burrowing Owl Chardonnay 2009
Nose – Intense nectarine, caramelized pineapple and citrus aroma
Palate – rich and viscous with ripe peach, cantaloupe with fresh lemon intensity
Barrel Fermentation – 90% French Oak / Partial Malolactic Fermentation
Alcohol: 13.5% / PH: 3.62
3rd Course
Braised “Okanagan’s Finest” Beef Neck Tortellini
Foie Gras and Beetroot, Smoked Cellared Parsnip Puree, “Backyard” Plum Braising Reduction, Fester’s Microgreens
Wine pairing – Burrowing Owl Athene 2009
Blend – Syrah / Cabernet Sauvignon
Nose – Bold and intense with ripe blackberry, plum, and cassis…hints of vanilla, coffee and chocolate
Palate – Full with balanced acid and tannin. Flavours of pepper, blueberry and clove
Secondary Barrel Fermentation – aged 16 months in French and American Oak
Alcohol: 14.9% / PH: 3.97
4th Course
Elk Tenderloin
Slow Roasted in Creppenette
Duck Fried Yukon Gold and Speck with Grilled Asparagus and Charred Grape Tomatoes
Smoked Black Cherry and Natural Jus with Black Truffle
Wine pairing – Burrowing Owl Cabernet Franc 2008
Nose – Chalky chocolate overtones and an abundance of truffle with slight hint of ripe black cherries
Palate – Chocolate and forest floor continue with soft tannins and voluptuous finish
Fermented on the skins for an average of 20 days / 14 months of oak barrel exposure
Alcohol: 14.9% / PH: 3.80
5th Course
Chocolate Espresso Financier Fritter
with Villa Gracinda 67% Michel Cluizel Chocolate
Salted Lavender Honey Caramel
Hazelnut Praline Gelato and Spiced Red Fruit and Vanilla Reduction
Wine pairing – Burrowing Owl Coruja (First non-vintage fortified wine)
Nose – dried plums, blackberry, blueberry and pastry crust…complex pepper and clove, vanilla, marzipan and chocolate
Palate – rich and silky with intense flavours of blackberry jam, mixed brambly berry, stewed damson plums, black pepper and clove
Crushed traditionally by foot and naturally fermented to 8% alcohol then fortified
Alcohol: 18.5%
$125.00
(Plus HST & Gratuity)
**Including a welcome reception and opportunity to meet the Chefs**
Tickets available through The Coal Harbour Liquor Store only
