21
Jul
2012
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Category: On the Road with the Grape Guy
Back in May I had the pleasure of touring the 24 wineries taking part in the "Get Fresh in Twenty Valley" program ... an event that pairs food and wine on a passport program. This year the Valley wineries were also giving out the recipe cards that had the 'how to' of making their little amuse, a nice touch to add to your cookbook collection. The Valley was broken down into two parts: East and West and that's preciously how we broke it down, doing 12 wineries one day and 12 the next, then we rated the wineries on a scale of one to ten as to their performance. Because the event is about the food and the pairing we weigh that more heavily in amassing the scores, the wine was only considered if it enhanced (or total detracted) from the food - I already know these guys and gals can make wine, the question is: can they pair that wine with an interesting food?
Find the full article in Newsletter #185 and the picture evidence here.
16
Jul
2012
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Category: On the Road with the Grape Guy
The buzzword food of the night was "peas", as it seemed everybody was using them - well 3 of 6 chefs did anyway - and with 50% of participants highlighting one ingredient I see a trend emerging. The one thing for certain is that after the night was all over 6 Barrels for 6 Chefs remained one of the premier wine and food events in Ontario and in my opinion the best in Prince Edward County (that also takes into account the all-encompassing Terroir and Taste events)
This year's 6th Annual event seemed like the best yet - and there have been 4 previous version where I've thought the same thing. Instead of touring the vineyard and having stations set up along the way, as they did in the first few years of the event, the folks at Huff seem to have settled into a tented affair - to their credit this year's edition felt roomier than any of the previous staged under the big top - I'm told that's because it was a larger tent then last year's and it truly made all the difference as you didn't feel like you were stepping all over your neighbour to get your plate, or that you were sitting in someone's lap or worse, being rushed for your chair so the next person could sit and enjoy theirs for a few minutes. Casual and relaxed was the atmosphere on this beautiful evening where the weather co-operated to perfection.
The wineries remained the same from last year: Huff - with 2 Chardonnays; Closson Chase - featuring both a Chardonnay and Pinot Noir; and Norman Hardie - with 2 Pinot Noirs. The premise of the event is that these wineries pull some wine out of barrel (unfinished wine - still ageing back in the cellar) and the chefs pair a food to the match with the wine they have been assigned. All the wines this year were from the 2011 vintage.
Best Barrel ...
Huff's best barrel was a 2011 South Bay Chardonnay hosted in a Radoux 2nd fill, 228L with a medium toast ... it was a softer and fruiter wine than their other offering.
Closson Chase's 2011 Pinot Noir from a 3rd fill Ermitage 225L medium toast barrel was their best offering.
But this year Norman Hardie had the honour of pouring the wine of the night with his 2011 Pinot Noir hosted in a 1st fill Mercurey Special Toast 228L barrel ... Norm was super excited about this 2011 wines, but also found time to talk up his 2010's (just being released) ... I tried his 2010 County Pinot Noir the next day at the winery and can taste why he's so excited and he's promising the '11's are on the same track.
The Chefs ... The Food ... The Flavours ...
Three new chefs joined the fray this year, along with three veterans for the event. Founder Bryan Steele (Stratford Chef School) was there along with Chris MacDonald of Cava (Toronto), Ryan Crawford of Stone Road Grille (Niagara-on-the-Lake), Craig Harding of Campagnolo (Toronto), Rocco Agostino of Pizzeria Libretto (Toronto) and Top Chef Canada winner Carl Heinrich. Jason Sharpe, General Manager of Huff, said he had no idea Carl had won when he booked him in for the event.
Knowledge or not Carl was quite the coup, as he provided one of the most talked about and loved dishes of the evening. His Monforte Summer Sausage, crushed potatoes and peas was delicious in its rustic simplicity - almost made you feel like it was a dish you could make at home - but elevated just out of reach. Delicious.
Tying Carl for plate of the night was Ryan Crawford, who's complex flavour combinations wowed. Where Carl's dish left off in its simplicity Ryan's took over, throwing lots on the plate and making it all work: House cured 21 month Feathershire prosciutto, local pea textures, Meg's egg ravioli ... this dish was fresh and enjoyable with a surprise inside (the ravioli).
6 Barrels for 6 Chefs continues to impress with its calibre of food and chefs that it entices to bring their talents to the table. Returnees step up their game while the newbies always seem to bring their A-game. If this event can't get you out to the County, then nothing will.
To see pictures of the event - click here ...
To read about more interesting adventures thru the world of wine check out the On the Road With the Grape Guy blog.
