Big Night 2011

Love wine? Love Food?

DON’T MISS

Vancouver magazine’s BIG NIGHT!

We pair Best-in-Category wines from our Wine Awards with winning restaurants from our 2010 Restaurant Awards for a delectable evening of food and wine hosted at the prestigious Vancouver Club.

2011 pairings announced!

RESTAURANT WINE DISH

Bishop’s Chateau St. Jean Chardonnay Butter Poached Geoduck, Uni ‘Bottarga’
Sonoma County and Rye Berries

Blue Water Cafe                               DeAngelis Marche Rosso Anghelos         Sangiovese Braised White Sturgeon
+ Raw Bar                                                                                                                  with one Marrow, Sunchoke Foam,
                                                                                                                                     Beluga Lentils and Guanciale

Cactus Club Cafe                             Balthasar Ress Riesling Kabinett              Confit and Peking Duck terrine with
                                                            Hattenheimer Schützenhaus                     Foie Gras, Armagnac Soaked Prunes
                                                                                                                                     and Port Duck Jus with Vanilla Scented
                                                                                                                                     Brioche

Campagnolo Tormaresca Primitivo di Salento Chicken Liver Mousse Bruschetta with
Torcicoda Red Wine Spiced Figs and Vincotto

Cioppino’s Champagne Lallier Grande Thiessen Farm Pheasant Cannelloni
Réserve Grand Cru with Mushroom Cream

CinCin Ristorante + Bar Quails’ Gate TBA Optima Caramel Chocolate Macaroons and Lime
Mousse Cake

Cru Penfolds Grandfather Tawny Foie Gras Torchon with Mission Figs
and Pistachios

Fraîche Ocean Eight Chardonnay Verve Scallop and Side Stripe Shrimp Boudin
with Lobster Caviar Dressing

Kingyo Izakaya                                MGM Ricossa Barbaresco                          Slow Braised Beef with Balsamic Sweet
                                                                                                                                     and Sour Sauce and a Hint of Coriander
                                                                                                                                     Oil

Maenam                                            Marqués de Cáceres Rosado                     Grilled Quadra Island Scallops, Served
                                                                                                                                    with Nahm Jim Sauce and Fresh
                                                                                                                                    Coriander

NEW THIS YEAR: Our Sommelier of the Year, Kurtis Kolt, will be revealing and sampling his favourite “unsung hero” from this year’s competition!

Date: February 4, 2011
Time: 6-8:00pm
Location: The Vancouver Club, 915 W. Hastings St.