USA Dinner
Niagara-on-the-Lake (Canada), August 11, 2018
Joined by Passion
" Our culinary adventure explored the natural affinity between wine and food "

The Bailliages of Buffalo and Toronto continued an old tradition of shared summer events by staging a 2nd Annual Niagara-on-the-Lake event which quickly sold out to 40 lucky members. Colleagues joined us from London, the Caribbean, Bordeaux and Beijing!!!

We met at Peller Estates for a sun-soaked patio reception, followed by dinner in the winery’s Barrel Cellar Room – a leading dining destination with a great reputation and many awards being classed as ‘extraordinary’.

Peller’s was awarded Canada’s Winery of the Year by the International Wine and Spirit Competition sponsored by the Rothschild family in London, UK.

Our culinary maestro was internationally-renowned Chef Jason Parsons. About our dinner he said, “(I focus) … on featuring the local riches of Niagara-on-the-Lake, as well as the wines of Peller. I am eager to continue our constant pursuit of excellence, I am excited to further develop one of Canada’s most talented culinary teams and continue my passionate journey of awakening the palate with the art of pairing wine and food.”

Our culinary adventure explored the natural affinity between wine and food in a personalised five-course menu paired with Peller Estates premium VQA wines especially the Icewines. Seasonal local farm-driven cuisine was the inspiration.

From scorching summer heat into the 10Below Ice Lounge - a tasting room entirely constructed of 13,000kg of ice: ice walls, ice shelves, ice bar, ice chandelier. Parkas were available however freezing temperatures were a welcome relief. Here a Reserve Icewine tasting was enjoyed.

Dinner followed, with Chef Jason frequently presenting information about his preparations and sourcing of ingredients.


Hors d’oeuvres
Peller Ice Cuvee

Icewine chicken liver parfait, Ontario strawberries
white Balsamic, nasturtium leaves, candied ginger
Signature Series Ice Cuvee Classic

Ontario shrimp dumpling
scallop carpaccio, sea asparagus, lobster fume
Signature Series Sauvignon Blanc 2015

Confit of Oceanwise tank-raised salmon
lentils, preserved lemon, blondie endive, asparagus
Private Reserve Chardonnay 2016

Veal ribeye
Niagara peach, corn, veal bacon, St Honoré cheese
Private Reserve Pinot Noir 2016

Almond milk panna cotta
Cabernet Franc Icewine berries, fresh lemon balm
Signature Series Riesling Icewine 2013

New friendships were forged and promises for future events made. The very special USA/Canada Chaîne camaraderie deepened with added new alliances made with Bordeaux and Beijing. Everyone departed with special pins commemorating the event.

Report and photos by Helen Cappuccino
Chargée de Presse Provinciale Northeast