The fabulous meal that matched our wines was created by one of Canada's top chefs, John Horne.
Apps: left to right: venison tartar with crispy bacon on pretzel toast; veal tongue slider; tree syrup glazed chicken drummette.
The ingredients for the Jerusalem artichoke soup: foie gras, aged sunflower seed oil and crispy artichoke.
The soup is added to the above dish.
Chef John Horne adds the aged sunflower seed oil to the soup.
The final dish.
Juniper smoked duck breast with duck fat crumble, crispy foie gras dumplings with celeriac that had been slow roasted in salt and coronation grapes. (no photo).
Wild James Bay rabbit pot pie with barley and rabbit innards, rabbit blood sausage, matsutake mushrooms, wild cranberries and penfold black mushrooms. The chef came up with this dish after creating on the fly, just before our dinner began! Great work chef!
A trio of wonderful Canadian cheeses personally selected by Afrim Pristine of the Cheese Boutique (at our request):
Tiger blue, a pasteurized cow's milk cheese from Penticton B.C.
14 Arpents, a pasteurized cow's milk cheese, washed with salt water twice daily for 90 days, from Frommage Medard, Saguenay Lac-Saint-Jean, Quebec.
Clothbound cheddar, unpasteurized holstein cow's milk, aged 18 months in cloth, Cow's Creamery, Charlottetown, P.E.I.
The Mystery Wines Revealed:
The reception wines were 2007 J.J. Prum Wehlener Sonnenuhr and 2006 Schlossberg Auslese.
1962 Volnay Hospices du Beane
1953 Pierre Ponnelle Bonne Mare.
1978 DRC Richbourg
2003 Latour Romanee St Vivant
1986 Guigal Cotes Roti
1961 Ch. Talbot
1982 Pichon Longueville Comptess Lalond
1990 Ch. Angelus.