ChefmeetsBCGrape celebrates 12 years pairing BC VQA Wine and food
For Immediate Release:
September 22, 2016
Suggested Tweet: Congrats @Deserthillswine & @liftbarandgrill awarded Best #BCVQA Pairing at @WineBCdotcom annual #ChefmeetsBCGrape http://ow.ly/8NR8304trqR
BRITISH COLUMBIA – After 12 years, ChefmeetsBCGrape continued its tradition of success as the largest tasting of BC VQA Wines in Vancouver. On September 15, 84 BC wineries poured more than 320 BC VQA Wines and nine restaurants paired creative dishes that highlighted local ingredients.
“We are really proud that more than a decade later, BC wineries, restaurants and consumers are still excited to be a part of this must-attend event celebrating wine and food from BC’s premium regions,” said Miles Prodan, President and CEO of the British Columbia Wine Institute, which organizes the event. “This event supports a great organization, with all proceeds going to the Vancouver Arts Club, and is an excellent opportunity for us to bring BC Wine Country to the city.”
This is the third year ChefmeetsBCGrape raised funds for the Vancouver Arts Club. Held at the Vancouver Convention Centre, nearly 550 wine and food lovers packed in to experience the best of BC.
“This event is a great opportunity for consumers to taste new releases from BC wineries and experience the versatility of BC VQA Wines – meaning 100 per cent grown and made in BC – through exciting pairings created and prepared by some of BC’s favourite restaurants,” said Prodan.
Dawn Chubai, host of City TV’s Breakfast Television, again served as emcee as chefs competed at the event to win three coveted awards: Best BC VQA Pairing, Best Dish and, for the first time, a Consumers’ Choice award. A panel of wine and food experts, including James Nevison, Joanne Sasvari, Kurtis Kolt and Master of Wine Rhys Pender, tasted through the nine dishes and each of the paired wines.
The pairing of Desert Hills Estate Winery’s Gamay Noir 2015 BC VQA Okanagan Valley and Lift Bar and Grill’s smoked sturgeon, dark soy and nori emulsion, putanesca jam and squid ink rice puff took home the Best BC VQA Pairing and Best Dish prizes.
“This was one of those pairings that at first, on paper, I didn’t think would work. But it did and it was fantastic. That is what I love about food and wine pairing. Sometimes it just blows your mind and hats off to the Lift team for coming up with it,” noted judge Pender.
Coming in a close second was the Gold Hill Winery Cabernet Franc 2013 BC VQA Okanagan Valley paired with onion ash beef terrine by Torafuku Modern Asian Eatery.
The new Consumers’ Choice award went to Lake Breeze Vineyards’ Spice Jar 2013 BC VQA Okanagan Valley paired with Chicha Restaurant’s tuna causa, cilantro whipped and chilled potato topped with sesame and soy BC local Haida Gwaii Albacore tuna, a crisp passion fruit and ginger ponzu, and a Peruvian rocoto chili aioli.
To view the 12th annual ChefmeetsBCGrape image gallery go to: Facebook/WineBCdotcom.
