Scotch legend Mike Nicholson joins Nick Lees on November 8 for a dinner pairing several stellar whiskies; Glenkinchie 12 year old, Oban Distiller’s Edition, Coal Ila 12 year old, and Talisker Ten, at Sorrentino’s Downtown (10162 100 Street, 780-424-7500, $95, tax and tip not included, call for reservations). Mike Nicholson will be signing collector bottles and there will be special limited edition bottling auctioned for Prostate Cancer Research.
Create a mitten friendly drink and win! Concoct, brew, mix or mull Edmonton’s first official winter drink. Hot or cold, with or without alcohol, your original recipe could win fabulous prizes, endless acclaim and the gratitude of hundreds! Bonus points for drinks made from local stuff grown around here—things like Alberta grain-based spirits, honey, rhubarb, beets, saskatoon berries, carrots. The competition begins November 14. Visit the Winter City Facebook page for all the details and entry forms. Follow the fun on Twitter.
The signature drink competition is part of the city’s new Love of Winter strategy to recast Edmonton as a great winter city, recognized by the Alberta Professional Planners Institute for leadership and innovation. The city’s fresh: Edmonton’s Food and Urban Agriculture Strategy, was also recognized by the Institute. For more information visit: albertaplanners.com.
Join winemaker Terralsole’s Mario Bollag for a Tuscan evening featuring top-notch Rosso and Brunello di Montalcino as well as varietal wines Coldoro (Merlot), Solista (Syrah), and Pasticcio (a blend of Cabernet Franc, Merlot and Sangioves). Terralsole Brunello di Montalcino Winemaker’s Dinner, Tuesday, November 12, 7:00pm at The Wine Room, 10525 Jasper Avenue. Call 780-756-7666 to book.
There may still be time to catch the festivities at Christmas in November at the Fairmont Jasper Park Lodge. Enjoy learning from chefs and culinary experts such as Massimo’s chef Keoma Franceschi, Julie Van Rosendaal with Pierre Lamielle (who illustrated our festive November/December cover, here with Julie and the fabulous Elizabeth Baird).
2013 Gold Medal Plates Results
Bronze
Paul Campbell’s (Café de Ville) deconstructed beef Wellington paired impeccably with Red Rooster’s 2010 Meritage Reserve. The wine’s bright red fruit notes and lively acidity played off the richness of the supremely tender sous vide beef and accoutrements; and big points for the silkiness and rich flavours of the goose liver purée.
Silver
Doreen Prei’s (Edmonton Petroleum Club) duck breast was impeccably cooked. Its cherry and black tea marinade and reduction along with the char on the lamb played off the Kettle Valley Pinot Noir’s wonderful sweet fruit and woodsy notes, with the subtly smoked mushrooms providing a bridge to the wine’s earthy, smoky undertones. Dotting the plate were tiny Alice-in-Wonderland-style turned vegetables. Furthering the gracefulness of the dish was a hazelnut-dusted cube of duck liver pate, a bonne bouche that would not look out of place in a bon bon box.
Gold
Paul Shufelt (Century Group) took a lot of chances with his gold medal-winning dish: pomegranate-braised Tangle Ridge lamb with farro risotto, chanterelles and candy cane beet pickle. Technique: risotto for 800? Generally a gooey mess. Perfect risotto? From an ancient grain no less, rather than the more forgiving Arborio rice? Very tricky, and prepared perfectly. Visually: it’s almost impossible to make risotto and braised meat look like anything more than plops on a plate. This dish? Appetizing and appealing. The whimsical shells of lightly-pickled candy cane beet contributed a spark of colour and acid to balance the dish, yet didn’t interfere with the forthright wine pairing with the 2010 Mission Hill SLS Syrah. Knowing when to stop: the dish demonstrated the old adage, simple isn’t easy. All in all, a winner.
Of note: Shane Chartrand’s (Von’s Steak and Seafood) visually stunning plate — Skuna Bay farmed salmon with Saskatoon berry, accented with burnt pine, and kaniwa (an ancient grain similar to quinoa) dust adding a toasty, nutty note, which played well against the sultry richness of the fish. Jan Trittenbach’s (Pack Rat Louie) flavourful pork cheeks, well matched with the Wayne Gretzky Cab-Syrah blend. Jesse Morrison-Gauthier’s (The Common) casually artful plate and impeccable scallops. Please, can we have daily? The Manor Café’s Alex Sneazewell and Andrew Fung from X1X made us eat offal and we liked it! Also loved chef Sneazewell’s puffed tendon, yup tendon. With a bit of salt it could become the best bar snack ever. Serge Jost’s (Fairmont Hotel Macdonald) toothsome elk and clever take on cannelloni. Chef Robert Simpson’s (Blackhawk Golf Course) masterful handling of the harissa in the Morroccan-inspired lamb dish. Spice can be a flavour-killing monster, but the heat level was just enough to keep things interesting.
Expect to find several delicious variations on GMP dishes on city menus this winter.