WINEMAKER’S DINNER AT TANGLEBANK COUNTRY GARDENS
29985 Downes Road, Abbotsford B.C.
September 13th, 2009
Reception in the Front Garden at 6pm
WINEMAKER: BRADLEY COOPER
Since beginning his wine career at Hawthorne Mountain Vineyards in 1997, Brad has honed his skills including winemaking stints in New Zealand and Washington State. After several years of gaining experience and producing award winning wines at various wineries, Cooper joined Township 7 in 2005. He is pleased to pursue excellence under the Township 7 banner.
EXECUTIVE CHEF: MICHAEL TRAQUAIR
Michael studied Professional Cooking at B.C.I.T. and graduated in 1990. He went to work for the Vancouver Trade and Convention Centre and then the Westin Bayshore Hotel where his passion for culinary mastery was ignited. He decided to enroll at Vancouver Community College and served his Apprenticeship at the Hyatt Regency Hotel in downtown Vancouver. Chef Michael Traquair graduated with his Red Seal Certificate of Apprenticeship and Qualification in 1994. In 2003, Chef Michael relocated to the Fraser Valley to raise the bar in awareness and appreciation of fine culinary fare at the Ramada Plaza & Conference Centre. The team at the Ramada Plaza recognizes the substantial contributions that Chef Michael Traquair has made to our continuing success by what he brings to our tables.
RECEPTION
Warm Oxtail Truffle Tartlet
Kumamoto Oysters with Citrus Ice & Blood Orange Caviar
Seven Stars Sparkling White
Creamy, rich, and intense with spicy aromas, full fruit flavours, and a clean finish.
Bottle fermented and hand-turned in the traditional style of Champagne.
DINNER
Pan-Roasted Pacific Ling Cod, Chanterelles with Watercress Sauce,
Lasagna of Dungeness Crab
Township 7 Viognier 2007
Lemongrass and honey bouquet yielding to a mouth-filling palate of melon and
soft tree fruits. Powerful yet subtle.
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Savoy Cabbage Stuffed with Provimi Veal and Sweetbreads,
Vegetable Nage and Fresh Chervil
Township 7 Chardonnay 2007
Well balanced with flavours of apples and peaches, and hints of vanilla, butterscotch,
coconut, hazelnut, and nutmeg ending in a cream finish.
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Seared Muscovy Duck Carpaccio,
Brushed Bitter Chocolate, and Sea Salt
Township 7 Cabernet Sauvignon 2006
Black currant and violet aromas give way to flavours of dark cherries, cocoa, coffee,
and vanilla. Full bodied and unfiltered.
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White Peach and Ginger Steeped Tisane
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Sous Side of Venison, Braised Kobe Short Rib,
Celeriac Puree, Maple Braised Swiss Chard
Township 7 Merlot 2006
Plum, blackberry, and spicy aromas and flavours with hints of chocolate and cedar.
Rich in the mouth and lingering finish. Unfiltered.
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Chocolate Hazelnut Coffee Cake, Smoked Banana Ice Cream,
Salted Caramel Sauce, Crushed Sea Foam
Black Cloud Pinot Noir 2006
This is Bradley Cooper’s first personal project under his own label. On the nose,
aromas of earthy dark cherry and spice which translate onto the palate with more
strawberry fruit, licorice, and mineral flavours.
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Coffee and Tea
TICKETS for this intimate outdoor event are available September 1st at Whatcom Wine & Spirits in the Ramada Plaza Abbotsford, 36035 North Parallel Road; $99.99 per person + GST.
