Araxi Restaurant + Oyster Bar pulled out all the stops to showcase the exciting wine treasures paired with exquisite food pleasures at the Big Guns Dinner – Pair Excellence during Cornucopia 2019.
Wine Director Jason Kawaguchi handpicked some of the most sought-after wines for Executive Chef James Walt to craft an outstanding farm-to-table menu.
I had the pleasure of attending this delicious evening of food and wine from Araxi Restaurant. Here’s are some highlights.
Krug Grande Cuvee Champagne 166 eme Edition
beef tartare, fresh herbs and cured egg yolk
crispy sunchoke, porcini mushrooms
Pacific Kiss Oysters + Caviar
Northern Divine caviar, crème fraiche and seaweed
1st Course: Red Tuna Carpaccio
local crab tempura, yuzu gel, avocado and compressed apple
Gamier & Fils ‘Les Clos’ Grand Cru Chablis, France 2017
2nd Course: Wild Scallop Veloute
BC spot prawns, baby fall vegetables, ice plant
Checkmate Attack Chardonnay, Okanagan, BC 2015
3rd Course: White + Black Truffles
Pemberton celery root tortelloni, shaved truffles, 30-month Parmiggiano-Reggiano
La Spinetta Starderi Barbaresco, Italy 2013 Prunotto Bric Turot Barbaresco, Italy 2008
4th Course: Pepper Crusted Venison Loin
Okanagan plums, cronses, parsley root and gorgonzola crumb
Tomassi Ca’ Florian Arnorone della Valpolicella Riserva, Italy 2010
5th Course: Slow Cooked Waygu Beef Cheeks
celebration of Rootdown Farm carrots and pinenut gremolata
Mt Brave, Mt Veeder Cabernet Sauvignon, Napa Valley 2015
Dessert: Araxi “BFC”
Aaron’s signature ‘Harmony Ridge Chocolate’ Black Forest Cake + Petit Fours
Taylor Fladgate Very Old Single Harvest Porto 1969
Thank you to Araxi Restaurant for an unforgettable evening!