This article originally appeared on Fabulously Frugal in Vancouver on March 28, 2017.
Sometimes the best value events at the Vancouver International Wine Festival are not necessarily the cheapest, but the ones where the best of food and wine come together in one exclusive event. The Vintners Brunch is such an event which for the mere price of $160 brings the best of Vancouver chefs together to offer dishes paired with the best of wineries. Its a social event where one can mingle with chefs and fellow foodies and oenophiles to taste the best of the festival.
JUDGES’ CHOICE WINNERS
Professionals from the food and wine industry were on hand to choose the winner of the annual Judges’ Choice Award – wine scribe Tim Pawsey of HiredBelly.com; chef Julian Bond of Pacific Institute of Culinary Arts; food, travel and wine writer, Joanne Sasvari; and sommelier Josh Clark of Victoria’s Il Terrazzo Ristorante. The following are the winning pairings.
D’oro Gelato e Caffè
Gaspar Jovino Brites & Giorgia Zanone
BC Carrot and Citrus Sorbetto served “A la Piemontesina”
paired with Mondo del Vino Acquesi Asti Spumante DOCG NV, Piedmont, Italy
Gaspar and Giorgia received $3,000 USD in Delta Air Lines vouchers as the winning chefs.
Sous Chef Ljubek Dehlic
Pork Belly and Scallop, Apple Parsnip Purée, Grilled Radicchio, Pickled Shiitake, Pepper Jus
paired with Whitehaven Pinot Noir 2013, Marlborough, New Zealand
Vancouver Convention Centre
Executive Chef Mark Massicotte
Cassoulet of Duck Confit, Merguez Sausage and Slow Braised Pork Hock with Lingot Beans and Black Garlic Glace de Viandem, Chicharrons paired with M. Chapoutier Bila-Haut L’Esquerda 2015, Côtes du Roussillon Villages, France
Chicha: Octupus Causa, Basil Cold Whipped Potato, Octopus and Heart of Palm Ceviche, Peruvian Black Oil Aioli, Balsamic Reduction, Chorizo Oil
paired with Suvla Wines Kabatepe Rosé 2014, Gallipoli, Turkey
Showcase Restaurant and Bar: Duck Waffles, Smoked Duck Crackling Crumble, Bearnaise Aioli, 70 Degree Yolk, Berry Compote
paired with Osoyoos Larose Pétales d’Osoyoos 2013, Okanagan Valley, British Columbia
The Sonora Room at Burrowing Owl Estate Winery: Seared Albacore Tuna, Carrot Emulsion, Pickled Carrots, Smoked Bacon Dressing, and Spiced Micro Greens
paired with Burrowing Owl Estate Winery Pinot Gris 2015, Okanagan Valley, British Columbia
WildTale Coastal Grill: Wagyu Beef Shortrib Croquettes and Dungess Crab, 7-Hour Braised Wagyu, Pacific Dungess Crab Remoulade
paired with Wente Vineyards Riva Ranch Single Vineyard Chardonnay 2015, Arroyo Seca, California