Provence Marinaside Combines May Winery Menu and BC Spot Prawns to Create a Perfect Pairing

This food and wine pairing from Provence Marinaside is truly awesome.  I am salivating thinking about how delicious the dishes will be, with fresh BC seafood and local BC wine from Kutatàs Wines from Salt Spring Island. Here is the press release for this special meal that runs through May and June.  Enjoy!

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BC Spot Prawn Duo with Kutatas Wines Rose, Pinot Noir 2019 (Photo credits to Emrys  Horton and Aoife Rafferty)

BC Spot Prawn Duo with Kutatas Wines Rose, Pinot Noir 2019 (Photo credits to Emrys Horton and Aoife Rafferty)

(Vancover, BC) – For Provence Marinaside’s  May/June Monthly Winery Menu, Wine Director Joshua Carlson has chosen to highlight artisan wine producers, Kutatàs Wines from Salt Spring Island. “I visited the winery last year and with each of the wines I tasted I thought of seafood,” says Carlson. “Mid-May through June is also BC Spot Prawn season. Every year Provence celebrates these luscious crustaceans with a special menu and it seemed natural to combine the two into one menu. I feel in the case of Kutatàs Wines and Spot Prawns the old adage of ‘what grows together, goes together’ is absolutely true.”
 

Seared Halibut and Spot Prawns with Kutatas Wines Patricia Bay Pinot Noir 2019 (Photo credits to Emrys  Horton and Aoife Rafferty)

Seared Halibut and Spot Prawns with Kutatas Wines Patricia Bay Pinot Noir 2019 (Photo credits to Emrys Horton and Aoife Rafferty)

Carlson brought in wines for Provence Marinaside Executive Chef Jean-Francis Quaglia and his chef team to taste and they used the flavour profiles to design dishes especially to complement the wines.  These dishes are unique to the BC Spot Prawn and Kutatàs Winery Menu and do not appear on the restaurant’s regular menu. A good example is the Seared Halibut and Spot Prawn Duo. The flavours of the Kutatàs Patricia Bay Pinot Noir inspired Chef Jean-Francis to create a West Coast version of a dish he made at Hotel Negresco in Nice under Domenique Le Stanc that paired sole with chicken stock. In Provence Marinaside’s version, Chef Jean-Francis uses local halibut, spot prawns, chicken broth, and earthier vegetables like carrots.

 

BC SPOT PRAWN and KUTATÀS WINE MENU
Winemakers: Mira Tusz & Daniel Dragert
 Two-course Menu $66
Two-course Wine Pairing $25
Two-course Petit Pour Pairing $15
 
First Course
Choose One
 
Chilled English Pea Soup with Poached BC Spot Prawns
buttermilk crème fraiche
 
 Kutatás Wines Mèthode Traditionelle Brut 2015
This is a wonderfully complex bubble. Equal parts Chardonnay and Pinot Noir, spontaneous fermentation and 36 months sur lie. Zero dosage. Full of leezy flavours like fresh baked brioche, with bright acid backbone that is reminiscent
of olive brine and dill pickles. That ‘greenness’ inspired the fresh pea soup with mint. The creaminess and lees inspired crème fraîche. The sweetness of the poached prawns complements the dryness of the brut.
 or
 BC Spot Prawn and Scallop Crudo
lime espelette dressing, sunflower sprouts
 
Kutatás Wines Ortega 2018
Not a typical island Ortega, this one displays rich, ripe, and round flavours. Spontaneous fermentation, 100% carbonic maceration. Aged sur ole for 8 months in French oak. Aromatic fresh floral notes, with a rich, oily, textural palate.
Only 120 cases produced.

 ***
 
Second Course
Choose One
 
BC Spot Prawn Duo Grilled and Provençal Style
tagliatelle and zucchini ribbons tossed in extra virgin olive oil
 
Kutatás Wines Pinot Noir Rosé 2019
Spontaneous fermentation, 10 months our lie in French oak. Not your grandmother’s rosé! Textural with layered flavours of stewed rhubarb and strawberries. Fuller bodied with balanced acidity. Complex enough to stand up to prawns cooked two different ways.
 or
Seared Halibut and Spot Prawn Duo
chicken oysters and spring vegetables
 
Kutatás Wines Patricia Bay Pinot Noir 2018
Kutatás Wines ‘Patricia Bay Vineyard’ Pinot Noir. Clone 114 Pinot Noir. Site-specific, de-stemmed, un-fined, unfiltered, spontaneous fermentation. Light colour, bright brambly berry nose. Lovely complex palate which starts with cherry and moves through sous bois and some mushroom notes.

 If you don’t wish to purchase the full wine pairing, the wines are also available individually by the glass or by the bottle (see individual pricing here).

The BC Spot Prawn and Kutatàs Winery Menu also includes the option of one pound of BC Spot Prawns at daily market price which can be prepared grilled or steamed with various add-ons such as Jim Beam Garlic Butter ($4) or Clarified Butter ($3). 
 
If you still have a little room left, you might want to end your dinner in true French fashion with a slice of Provence Marinaside’s Tarte au Citron ($12) or with a selection of BC Cheeses ($21).
 
Life doesn’t get any better than this – BC Spot Prawns, beautiful artisan wines from Kutatàs Wine, and dining al fresco on one of Provence’s four heated patios overlooking the False Creek Seawall and Quayside Marina.
 
Provence notes:

Provence Marinaside is committed to the health and safety of its guests and staff in keeping with the protocols set by the BC Ministry of Health. You can find the details of Provence’s standards here
 
Provence is open every day for Dine-In service on its heated patios –  Brunch (M-F: 10 a.m. – 11:30 a.m., Sat & Sun: 9 a.m. – 3 p.m.), Lunch (M-F: 11:30 a.m. – 3 p.m.), Dinner (Mon – Sun: 5 – 10 p.m.) and Happy Hour (Mon – Sun: 3-5 p.m.). Enjoy Live Jazz every Wednesday from 6 – 9 p.m. Reservations are recommended.

In addition to Dine-In service, Provence Marinaside continues to offer its regular menus for brunch, lunch and dinner for Provence at Home Takeout. If you prefer to cook Provence’s food in the comfort of your own kitchen, they also offer four French Food Made Easy kits.
 
Provence Marinaside is also supporting The Downtown Eastside Women’s Centre with the donation of meals and funds along with a donation option on their should the public also wish to support the organization. Details can be found on Provence Marinaside’s Home Page.

Drink Good Wine. That is my motto and I really want to help you drink good wine. What is good wine? That can be a different thing for each people. Food also loves wine so I also cover food and wine pairings, restaurant reviews, and world travel. Enjoy life with me. MyWinePal was started by Karl Kliparchuk, WSET. I spent many years with the South World Wine Society as the President and then cellar master. I love to travel around the world, visiting wine regions and sharing my passion for food & wine with you. Come live vicariously through me, and enjoy all my recommended wines.

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