Our chefs do battle in Lyon
Team Canada chefs heading to the 2019 Bocuse d’Or competition have designed two nifty food-filled trips for the gourmet on your holiday gift-giving list.
One is a five-day tour of Lyon’s must-see hot spots alongside noteworthy Canadian chefs, food industry pros and influencers, or you can opt for a two-day competition package and visit some of the city’s popular Michelinstar restaurants on your own. The all-in trip includes visits to Cote Rotie and Chateauneuf-duPape wineries and an evening at Bouchon Lyonnais for an authentic dinner in the old city.
Fans of the competition can further support the team by purchasing professional chef items from the team website at bocusedorcanada.ca, where trip details are also available. All proceeds go directly to finance the team’s travel to the competition.
The always-brilliant Hawksworth Restaurant has launched a $28 three-course prix fixe lunch menu for the fall, offering a choice of two seasonally changing starters, two main courses and a dessert. For those not averse to a lunchtime tipple, wine pairings are available at an extra $16 per person, or you can stick to a zero-proof cocktail.
The new menu is offered in addition to the regular a la carte lunch menu from 11:30 a.m. to 2 p.m. daily. For reservations, and you will need one, call 604-673-7000 or visit hawksworthrestaurant.com.
B.C. WINE OF THE WEEK
Haywire Gamay Noir Rose Secrest Mountain Vineyard 2017, Okanagan Valley
$22.90 | 89/100
UPC: 626990129172
Haywire acquired the welltended 36-hectare Secrest Mountain Vineyard this year, so you can expect even more from its impressive alluvial, gravel, calcareous soils. Look for a medium-coloured pink with a distinctive strawberry nose mixed with citrus, mineral stony bits and a dusting of violets. Leesy, textural, weighty, salty fruit extends through the finish. Flavourful enough to work with a variety of foods. Ready to drink.
WINE FOR THE CELLAR
Dog Point Vineyard Sauvignon Blanc 2017, Marlborough, South Island, New Zealand $31.99 | 91/100
UPC: 9421018110016
Dog Point is made in a more reductive, almost Burgundian style that gives this Kiwi Sauvignon a distinct perspective from its Marlborough peers. The nose is a moody, smoky, mix of juicy lime and lemon grass that spreads across the palate with medium weight and a very creamy texture. The finish is equally beguiling with a touch of nettle, yeast and minerality. Food friendly, if you can wait for the food to get to the table. Drink or hold; there is no rush to drink this fine white under screw cap.