Wine also flowing at foodie event
Sure, the Canadian Culinary Championships being held in Kelowna this weekend are fabulously food-centric. But, this is the Okanagan, after all, and wine has to be an integral part of the festivities, too.
As such, a separate event Friday afternoon at the Delta Grand hotel celebrated wines being served throughout the championships with a tasting for the food and wine judges, just in case they aren’t getting their fill of vino this weekend.
The media was invited as well, because writers tend to love wine, too, and they can effectively get the word out about special events like the championships.
“It’s easy to get wineries involved and donating wine because they all want to be showcased at the Canadian Culinary Championships,” said national wine co-ordinator David Lawrason.
“The wines here today are being served at the VIP receptions before the Mystery Wine competition (Friday night) and the Grand Finale (Saturday night) and the finale’s sit-down dessert, auction and entertainment event.”
Roger Wong wore two hats at Friday afternoon’s shindig, one as winemaker at Gray Monk and one as winemaker and coowner at Intrigue, both Lake Country wineries.
“We donated this Intrigue I Do sparkling rose because sparkling wine is celebratory and easy drinking, with or without food,” he said.
“And the Gray Monk Ehrenfelser we’re pouring is one of the winery’s flagship wines and a little off-dry, again to be sipped on its own or with food.”
Other wines from The Scenic Sip association representing Lake Country area wineries were also served, including vintages from Ancient Hill, Blind Tiger, The Chase, Ex Nihilo and Arrowleaf.
At the other end of the room, a lineup of wines from Westside wine trail wineries were on offer, including Little Straw, Beaumont, Indigenous, Kalala, Volcanic Hills, Off the Grid, Rollingdale and Quails’ Gate.
“We’re utilizing this event as the national debut of our 2014 The Connemara red Bordeaux blend,” said Quails’ Gate marketing manager Lindsay Kelm.
“And we’re also letting people try the dry Riesling that Winnipeg chef Jesse Friesen (of Pizzeria Gusto) is pairing with the dish he’s preparing for (tonight’s) Grand Finale competition. Although we don’t know what that dish is.”
Regional Gold Medal Plates competitions held across the country over the past few months determined the 11 chefs who will vie for best chef in Canada at tonight’s Canadian Culinary Championship’s Grand Finale at the Delta Grand hotel.
A sold-out crowd of 630 will taste a dish from each chef matched with a wine of the chef’s choosing.
While foodies enjoy, judges will also be determining who should be crowned best chef in Canada and what wines deserve recognition.