Last week, I had the pleasure of being a guest at one of Hawksworth Restaurant’s Summer Winemaker dinners. This was the second of the series and the featured winemarker was Kelowna’s Tantalus Vineyards.
The four-course dinner took place at Hawksworth’s elegant York Room along two communal 20-person long tables.
The evening featured an exceptional selection of B.C. varietals, paired alongside Chef de Cuisine, Antonio Sotomayor’s, seasonally inspired fmenu created designed to compliment the bold and ambitious flavours of Tantalus Vineyards.
Canapes
Bubbly OVR Riesling | Kusshi Oyster, grapefruit | Tuna tartare, kohlrabi, cilantro
First course
Hokkaido scallop apple, cucumber. Paired with Flagship Riesling 2018.
Second course
Brant Lake Wagyu Beef carpaccio, foie gras, hazelnut and pickled mushroom. Paired with Flagship Chard 2017.
Third course
Salmon, summer squash, potato fondant, radish. Paired with Flagship Pinot Noir 2017 / 2016 Reserve Pinot Noir.
Dessert
Toasted white chocolate, cherry, buckwheat. Paired with 2015 Syrah Ice wine.
