Vint­ners Brunch Food and Wine Pair­ing Com­pe­ti­tion

Vancouver Magazine - - Play -

Ex­ec­u­tive Chef Poyan Danesh Ocean Mama Seafood

Or­ganic Al­mond Dust, Black Ba­con Tiger Shrimp, Vinai­grette Tex­tures of Cau­li­flower, paired with In­ter­sec­tion Es­tate Win­ery Re­serve Viog­nier-Marsanne Bar­rel Fer­ment 2014 Ex­pert judges were Ju­lian Bond, Josh Clark, Tim Pawsey and Joanne Sas­vari.

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