(Monday, February 26, 2018) — For our Winter Dinner we go to Revere, a culinary bright spot on the Danforth, East of Pape. Revere was opened on September 16, 2016 by Chef James Harrison and General Manager Sean Clarke. Revere is a restaurant that is not only an expression of what these two admire and respect about the food and wine business but also their family, friends and community. They met working together at F’Amelia in Cabbagetown. Prior to F’Amelia, James honed his skills as a chef at the eponymous Splendido, rising to become its sous chef. Sean worked at Allens under the tutelage of John Maxwell for a number of years prior to meeting up with James. Sean has a great love of wine and has completed his Sommelier Certificate at George Brown and joined the Canadian Association of Professional Sommeliers.

We are offering a four course menu that captures the best of what their Italian themed menu offers and includes scallops with fennel, mushroom risotto, steak with braised red cabbage and red wine sauce, and a mini chocolate budino. (See the full menu/wine pairings below)

Register online. Register by mail.

We are offering a four course menu that captures the best of what their Italian themed menu offers.  There will be four courses (details below / overleaf) featuring scallops with fennel, mushroom risotto, steak with braised red cabbage and red wine sauce and ending with a mini chocolate budino.

Our wines include special selections from our cellar as well as some currently available bottles. The evening will begin with the award winning Duran Cava Gran Reserva Brut 2013 by Ramon Canals to accompany the amuse-bouche. Next we have a little bit of a Bachelder theme: pairing the scallops with his Saunders Vineyard 2013 Niagara Chardonnay (rated 94 pts by John Szabo) and the risotto with the excellent and now fully mature Clos Jordanne Claystone Terrace Pinot Noir 2005 from our cellar. These wines show just what Niagara is capable of, particularly in the hands of a wine maker of his ability.

The steak dish cries out for great reds such as Cabernet Sauvignon or Syrah. So we have decided to pour one of each and you can decide what works best! We have reached into our cellar for Chateau Montelena, 2006 from Napa. This highly rated wine (18 pts, in May 2017, by Jancis Robinson) is just hitting its maturity plateau. As Jancis put it last year, “Sweet and round. Polished tannins. Just right for now.” With our other hand we pulled out Chapoutier Cornas Les Arènes 2007, classic northern Rhone Syrah from a leading producer, which is also entering its mature phase. We will wind down with a taste of Port to go with the chocolate budino – Taylor LBV 1994, bottled 1999.

Due to a limited supply of some of the wines this event is limited to 24 people. Note that the price includes dinner, wine, service and tax. A vegetarian menu will also be offered.

As always with our tastings, this event will be strictly non-smoking, and we request your cooperation in not wearing any scented after-shave or perfume. Using public transit is strongly encouraged.

Date: Monday, February 26, 2018
Time: 6:30 for 7:00 p.m.
Limit: 24 people max
Where: Revere – 804 Danforth Ave Toronto ON (at Jones, N side)
Price:  $135 per person for members and $145 per person for guests (including dinner, wine, service and tax)

Cancellations accepted up to noon on Feb 22nd, 2018 — (Jennifer Curran 905-829-4675). No reservations by phone, please. No snail mail confirmations will be issued — you will be contacted only if we are sold out. First come basis.

AMUSE-BOUCHE
House Made Ricotta
toast, rosemary & lemon zest
Duran Cava Gran Reserva 2013

APPETIZER
Pan Seared Scallop
fennel, endive, pickled radish, preserved lemon & chives
or
Fig Salad (V)
arugula, frisee, grilled treviso, pistachio & balsamic
Bachelder Chardonnay, Saunders Vineyard, Niagara 2013

MID COURSE
Mushroom Risotto
mixed mushroom, Marsala & parmesan
Clos Jordanne Pinot Noir, Claystone Terrace, 2005

MAIN COURSE
AAA Beef Striploin
braised red cabbage, granny smith apple, onion, brussels sprout & red wine sauce
or
Cavatelli Primavera (V)
arugula pesto, roasted red pepper, zucchini, mushroom, pine nuts, confit garlic & ricotta
Chateau Montelane Estate Cabernet Sauvignon, 2006
Cornas, Les Arènes, Chapoutier, 2007

DESSERT
Mini Chocolate Budino
maldon salt
Taylor LBV Port, 1994, bottled 1999