The dictionary describes rave as “praise enthusiastically, go into raptures about/over, wax lyrical about, sing the praises of, rhapsodize over, enthuse about/over.”
I am about to do all those things to describe the sixth in a series of Winemaker Dinner Events I attended at Table 24 in the Podollan Inn Friday night.
Executive chef David Schiaffino prepared a nine-course, tapas-style meal that fed the soul as well as the palate.
Originally from Peru, Schiaffino served a rich experience, providing commentary on the delicacies – several of which I would never have ordered because I had never tasted them before.
What a sensation, all the more enjoyable as the nine courses were paired with five Larch Hills wines and pianist Terry Kosowick’s playing added to the relaxed and intimate atmosphere.
Affable Larch Hills winery owner Jack Manser described each of the five wines, their source, grapes, traits, combinations and more – adding an educational and interesting flavour to the culinary experience.
Yellow chilli ceviche, (something Schiaffino grew up on in his native country) candied halibut cubes and tuna and salmon tartare served in a sesame basket was paired with an equally delicious Pinot Gris.
Next up, duck breast carpaccio with haskap berry sauce, quinoa and sprouts with a spicy mayo were served with Larch Hills Siegerrebe.
Merlot was the wine of choice for the yellowfin tuna and honey herbs and beef tenderloin cau cau.
Venison rack with hunter sauce and whipped chimichurri potatoes, bouchet wings and house demi with black pepper creamy sauce were paired with Grandview Bench Red.
The meal was topped off with a chef’s collection of four sample desserts – Peruvian Woman Sigh (a popular Peruvian dish – and worthy of several sighs) chico macaron, chocolate strawberries and yogurt and, my favourite, passion fruit cheesecake, served with Manser’s Ortega Dessert Wine.
Oh my!
The portions are small – thank heavens – but so satisfying.
Schiaffino is personable and obviously loves what he does, his enthusiasm and talent in the kitchen is already garnering repeat customers since the Winemaker Dinner series began in the fall.
As well as being a talented chef, Schiaffino has experience as a sommelier. And, at the end of the evening, Hazel Manser thanked him for doing such a great job of matching the Larch Hills wines with each course.
A feast for all senses, the $100 per person experience was not inexpensive. But $50 per person was donated to the Canadian Cancer Society. The regular price is $75.
Schiaffino hopes to host the next Winemaker Event in March and plans to have Larch Hills back in the summer with a completely different menu.
I have already figured out that if I don’t buy lunches or coffees during the week, I will have saved enough to attend another event.
“Even if I have one or 40 clients, if I see them happy, that’s my heaven,” Schiaffino says, noting his success very much depends on his awesome kitchen and front-end staff. “I work with winemakers and farmers, people who know what they’re doing. I always worked hand-hand-in-hand with farmers in Peru so coming here and doing the same is great.”
