Last month, I had the pleasure of attending a media dinner at Showcase Restaurant located inside the Vancouver Marriott Pinnacle Hotel. The evening featured an exquisite 8-course long table dinner by Executive Chef Jesse Hochhausen and Executive Sous Chef Westley Feist with wine pairings by Poplar Grove. Showcase restaurant specializes in West Coast cuisine with international influences reflecting Vancouver’s cultural diversity.
The dinner took place in a private VIP room with a beautiful, earthy tablescape.
Matthew Holler of Poplar Grove Winery was in attendance to discuss each of the wine pairings as well as shared charming stories about his family and their passion for wine-making.
To start, there was the salt block seared scallop with corn puree, chili crumble, corn & poblano hash, and cilantro. Paired with a Chambord Champagne with a raspberry sugar rim.
Next was a beautifully presented, smooth and silky strawberry gazpacho with confit strawberry, fermented strawberry, and roof-top cucumber. Paired with the Poplar Grove Pinot Gris, 2015.
The clean-tasting tuna tataki was adorably presented in a small grey container with pea shoots, yuzu sea foam and sesame seeds. Paired with Poplar Grove Pinot Gris, 2015.
Fresh baked bread came in a bamboo tray featuring house baked focaccia, parmesan flatbread crisps and an oh-so-addictive black garlic whipped butter.
Moving on main courses, we had the wonderfully moist and tender oven roasted Haida Gwaii Halibut with chorizo vinaigrette, English peas, heirloom tomatoes. Paired with the Poplar Grove Chardonnay, 2016.
The Brohme Lake duck breast came with Haruki turnips, fermented and puffed barley, and blackberry. Paired with the Poplar Grove Merlot, 2013.
Nut fed pork loin came with a lusciously tender smoked pork belly, Sole Food farm vegetables, peaches, candied hazelnut, and spiced béarnaise. Paired with the Poplar Grove Legacy, 2011.
To finish off a fantastic feast, we indulged in a decadent chocolate eclair with chocolate pudding, caramelized banana, and peanut butter chocolate ice cream.
My favourites of the evening were the tuna tataki, oven roasted Haida Gwaii Halibut, and nut fed pork loin with smoked pork belly.
For more information on Showcase, visit them online at www.showcaserestaurant.com