(May 28, 2012) — How do you describe a perfect pairing? A luscious, decadent marriage of flavour that fires the soul and offers the perfect balance between excellent wine and inspired culinary creations. This event pairs “Earth’s” terrior with definitive masterpieces from California, the Niagara Bench and Spain. Earth Restaurant opened in 2010 by Ed Ho, providing just the right amount of glamour to the creative menu. It has been featured in Toronto Life Magazine as one of the top ten restaurants in 2010 and for good reason. The menu features local product and Chef Kevin McKenna is masterful with new and unusual creations.

Chef Kevin has developed a special menu to showcase the outstanding wines set aside specifically for our Spring Dinner. From the decadent poached foie gras torchon paired with the caramel indulgence of Beringer’s Nightingale to the luscious Espresso scented tenderloin marrying the meaty “sink your teeth into” Silver Oak Cabernet, Walter and Chef Kevin along with Lynne Stimpson, Earth’s general manager, have orchestrated a five course meal (complete menu on back) that will entrance you with savoury and succulent flavours that will imprint on your palette for ages to come.

The Silver Oak Cabernets are the 1994 Alexander Valley and 1997 Napa Valley, magnum size and are showing young and fresh. With limited seating, both the wine and plate portions are generous. Do not eat 4 to 6 hours prior to the event.

Please click here to open a pdf version of the tasting description if you wish to mail in your reservation.

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.

Cancellations accepted up to May 23, 2012. See the event form for cancellation contact details. No reservations by phone, please. No confirmations will be issued — you will be contacted only if we are sold out. First come basis. Non-members may attend at guest rates, but preference will be given to members.

The Menu

Amuse bouche

Reception Sparkler

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First: Ice wine poached foie gras torchon
Hawkins honey apricot compote, sorrel, brioche crisps, maple maldon salt

1988 BERINGER NIGHTINGALE

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Second: Apple smoked Muscovy duck breast
Compressed apples, lamb’s lettuce, coffee caramel, black sesame crumb

2009 HIDDEN BENCH NUIT BLANCHE

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Third: Hockley Valley lamb
14hr cider braised shoulder, red wine cherry fregula, fennel,
lovage pan jus

1994 SILVER OAK ALEX – in magnums

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Fourth: Wellington County beef tenderloin
Espresso scented tenderloin , cinnamon barley risotto, confit squash,
Juniper jus

1997 SILVER OAK NAPA – in magnums

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Fifth
Artisanal cheeses, marcona almond, strawberry balsamic preserve

30 year old PEDRO XIMENEZ PX SHERRY