RT AND COMMENT on this post to win. MUST Comment on your favourite regional Canadian food and beverage pairing.
For example…I love BC Spot Prawns with Wild Goose Gewurztraminer. I know it’s a challenge, but this event is for serious foodies only, so I know you are up for it!
June 12, 2011 – 5 pm – 10 pm
Click Here to meet our chefs and see the menu and
beverage pairs for June 12, Tastes of CCFCC Canada
Celebration of Canada’s culinary identity with 15 chef stations, each paired with a beverage.
Oyster Bar, Martini Bar
Junior Chefs-two from each province, A Chef Mentor from each province,
Aboriginal Culinary Team – Chef Ben Genaille,
Guest Chefs –American Culinary Federation, and our Washington State Junior Chefs
The welcome reception features 12 food and beverage stations. Junior Chefs and their mentors create a taste of their region in Canada . Each province will host a food and beverage station., Guests will enjoy the flavours of Canada at this amazing reception. Included in the CCFCC 2011 are our guests from the World Associations of Chefs, and the American Culinary Federation. This is a chance to mingle with the best chefs, worldwide and taste the flavours of our future – $90.00 includes food and beverages, HST, and gratuities; open to everyone. www.ccfcc.eventbrite.com
For the full conference:
At this moment…. Grilled Spot Prawns tossed in Garlic Butter sauch with Jackson Triggs Dry Riesling
I love grilled BC salmon Tantalus Vineyard Pinot Noir.
oops! I meant – I love grilled BC salmon with Tantalus Vineyard Pinot Noir.
I love getting things local and in season and of course, the most amazing thing going right now in our own backyard is the spot prawn! I love sautéing them in garlic, butter, lemon and a splash of white wine and soaking up all the juices with a fresh French baguette. A glass of Blind Trust white wine from Laughing Stock Vineyards tops it off…I can’t get enough of the spot prawns and look forward to this time of year! Going to the CCFCC would be amazing!
Bc spot prawns and wild goose gwert
Qualicum bay scallops seared in lemon and butter with local king oyster mushrooms paired with Mission HIll 2009 Sauvignon Blanc
Tourtierre and Silver Sage Grand Reserve. I like white with my pork and the sage undertones in the Grand Reserve, along with the semi dryness, pair (at least in my opinion) nicely with the spices in the tourtierre. I love this wine, though have only found it in a few places outside of the winery. (posted in two places as I wasn’t sure where was the right place top post) 🙂
Hester Creek Pinot Gris with Seared Ahi Tuna.
Thanks for the great pairings! Keep them coming.
Grilled pacific salmon marinated in Quebec maple syrup accompanied by Cedar Creek Sauvignon Blanc.
I absolutely love fresh oysters,- there are so many local grows to pick from though! I usually prefer ones with a medium sized, plump body,w/ a hint of sweetness and cucumber finish. I prefer em straight up, or with a squeeze of lemon or a little grate of fresh horseradish/lemon zest. Paired with a lovely Mission Hill Sauvignon Blanc.
But w/ Spot Prawns tossed in butter, garlic, chili and a splash of wine, you can never go wrong!
dungeness crab & Burrowing Owl Chardonay
I love having Blue Goose rib eye steak with Venturi Schulze Pinot Noir.
I love Saltspring Island cheeses ( a couple of different kinds) paired with Lotusland Pinot Grigio—delicious!
After attending a cooking demonstration featuring Geoduck, I am really enjoying geoduck sashimi paired with NkMip Cellars
2009 Riesling right now. My mouth is watering just thinking about it!
Grilled Pacific Salmon on a Cedar plank w/ lemon + Russel Brewing Lemon Wheat Ale.
All y’all people with your wines…pfft!
I love BC Spot Prawns with Jackson Triggs
I love a pinot grigio from BC of course paired with grilled chicken.
8th Generation Sparkling Rose with Warmed Little Qualicum Brie and Caramelized Onion on terra bread toast point!!!… when is summer coming?
June 12 is my birthday…this would be the best gift!
bc halibut ceviche paired with see ya later gewurztraminer!
#Contest #Giveaway 2 tickets to win #CCFCC I love @effingoyster with #Hendrick’s Gin, Gingerale and chopped mint! Would LOVE to go to this!
Had the pleasure of the lemon grass & maple cured wild B.C. Salmon gravlax with the Tantalus Vineyards 2006 riesling. Hard to beat.
I looove smoked salmon and inniskillin ice riesling ice wine. they’re also really great when paired. definitely my one of my favorites for food n wine pairing.
I like candied indian salmon with bc pinot gris.
I love hazel nut crusted pacific halibut paired with Jackson Triggs Pinot Grigio
I love a chilled pint of Sea Cider Farm’s Rumrunner with a baked pork chop or cinnamon seasoned lamb dish…. it makes my mouth water!