Mar 06 2013
It’s time to spoil yourself. This press release came in my mailbox earlier today. The wine from the Okanagan’s Road 13 and catering by Joy Road Catering will make for a memorable evening at Vancouver Urban Winery. I have not had Road 13′s Sparkling Chenin Blanc, but would love to try it. Sign up soon as I’m sure this will sell out soon.
March 6, 2013 (Vancouver, BC) – Usually food and wine enthusiasts have to make the pilgrimage to BC’s interior to fully experience the world-class cuisine and vineyards of Okanagan wine country. For one night only, however, Joy Road Catering & Road 13 Vineyards are bringing a warm BC wine country evening to the heart of the city at Vancouver Urban Winery.
The Country In The City: Joy Road Catering & Road 13 Vineyards dinner on Wednesday, April 3, 2013 offers guests a four-course dinner paired with stellar wines for a unique taste of the Okanagan. The wines will include an array of Road 13 Vineyards’ more exclusive labels, such as:
- Sparkling Chenin Blanc (45-year-old vines),
- Syrah-Malbec blend and the
- Fleet Road Pinot Noir from Naramata.
Members of the team from Road 13 Vineyards will attend the event and introduce their wines.
The wines will be paired with courses prepared by the Okanagan’s Joy Road Catering. Over the last few years, many Vancouverites have become dedicated fans of Joy Road Catering’s legendary ‘Cuisine de Terroir’ at their summer series of alfresco vineyard dinners in the sunny Okanagan.
The Wine Paired Menu
To whet your appetite, here’s a sneak peek at the menu:
Road 13 Vineyards Sparkling Chenin Blanc
Wild nettle pesto with house made ricotta prosciutto from our pigs
Oysters from Outlandish Shellfish Guild caviar, chives & lemon segments
Fried pork rillettes with molten quince centres
Road 13 Vineyards Riesling & Road 13 Vineyards Viognier-Roussanne-Marsanne
Poached trout choucroute garni Pernod butter sauce with chervil & tarragon
Road 13 Vineyards Pinot Noir (Fleet Road) & Road 13 Vineyards Syrah-Malbec
Alley spit roasted lamb legs over charcoal rubbed with roasted garlic & cumin red wine sauce
Pearl barley risotto with wild fire morel mushrooms & parmesan
Heirloom beet & shaved fennel carpaccio with cider vinaigrette
Wild Apex watercress with Italian bacon fried hazelnuts & balsamic vinaigrette
Road 13 Vineyards Old Vines Chenin Blanc
Carmelis fresh goat cheese, Upper Bench King Cole Blue, Kootenay Alpine honeycomb, membrillo, dried pear & anise bread
Salted dark chocolate caramels
Where, When, How Much?
Wednesday, April 3 2013
Vancouver Urban Winery
55 Dunlevy Avenue, Vancouver
$100 exclusive of taxes
To reserve your tickets for the dinner, please visit www.joyroad13.eventbrite.ca.
About Road 13 Vineyards: Owned by Pam and Mick Luckhurst since 2003, Road 13 Vineyards is known for creating wines express the special character of the South Okanagan’s renowned Golden Mile Bench. The winery’s motto, “it’s all about the dirt”, summarizes its proprietors’ belief that great wines start in the vineyard. Close attention is paid to all aspects of vine cultivation and fruit production, including an appreciation for the unique qualities of different vineyard sites. Once the grapes have been harvested, they are fermented separately before the final blending process occurs. The results of this careful labour are evident in the awards and accolades Road 13 wines have received from critics around the world.
About Joy Road Catering: Based in Penticton, Joy Road Catering is devoted to creating cuisine that reflects the unique nature of BC’s Okanagan Valley. Chefs Cameron Smith and Dana Ewart started the company in 2006, drawing on their experience working in fine dining establishments in Montreal and Toronto as well as their extensive culinary travels in western Europe and North America. They started by selling pastries at local farmers’ markets, but their business soon expanded to include catering weddings and special events, as well as hosting their trademark long-table al fresco dinners. Joy Road Catering has demonstrated an ongoing commitment to environmental sustainability and to using local, seasonal ingredients to create an authentic cuisine de terroir of the Okanagan Valley.
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