(Jun. 4. 2013) — We are proud to offer this exceptional event matching an outstanding menu by Chef Dan Sanders, executive chef at earth Bloor West, with a flight of Tawse wines. Many of you will know that Tawse has been awarded Wine Access Winery of the year 2010, 2011 & 2012. (Of course this merely confirmed what the buying committee already knew as we secured the first wines in March 2010!).

earth Bloor West was opened in June 2011 by Ed Ho, proprietor of earth Rosedale, and globe Bistro (where, you may recall, Toronto Winetasters had a fabulous Loire dinner a few years ago). The excellent food is matched by the dramatic décor. Executive Chef Dan Sanders trained at George Brown. During a working vacation through Europe he cemented his “farm-to-table” philosophy at Rathsallagh Country House in Ireland and then the 2 Michelin star Thornton’s. Back in Toronto he worked at Opus, before becoming Chef de Cuisine at Globe rising to Executive Chef for the group last year.

It seems only fitting to match Canada’s best winery with Canada’s best local ingredients, prepared by the “think global, eat local” restaurant. Our menu was designed by chef Dan to specifically match our wines.

The evening will begin with canapés and the Tawse 2009 Sparkling Pinot Noir. Then follows a veritable feast progressing from Duck Consomme with Foie Dumplings, to East Coast Lobster, then Ontario Pig in Hay followed by Ontario Lamb, with Sea Buckthorn Baked Alaska to finish with a flourish.

These top of the line dishes will be paired with the 2008 Quarry Road Gewurtztraminer, 2007 Quarry Road Chardonnay, 2007 Robyn’s Block Chardonnay, 2007 17th St Vineyard Pinot Noir, 2007 Van Bers Vineyard Cabernet Franc, 2008 Gewurtztraminer Icewine.

The full menu with wine pairings is on the back. The member price of $139 represents an outstanding value for a 5 course dinner of this quality served with seven wines (3 oz pours) that cannot be matched at regular restaurant pricing. For those who haven’t attended a dinner, the atmosphere is friendly and casual. We are offering the dinner on a Tuesday night, and also a Friday for those who want to start the weekend in style.

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 Friday May 31, 2013. 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.

Download the event form if you wish to mail in your reservation cheque.

THE MENU: Spring Dinner

Ontario’s Bounty Seasonal Canapés

Steak tartare – Oysters & “Caviar” – Wild leek & celeriac croquettes
Tawse 2009 Sparkling Pinot Noir
Amuse Bouche

FIRST

Duck Consomme
Smoked foie dumpling, beech mushrooms, hazelnut oil
Tawse 2008 Gewürztraminer Quarry Road vineyard

SECOND

East Coast Lobster
Rhubarb, wild ginger sabayon
Tawse 2007 Chardonnay Quarry Road vineyard,
Tawse 2007 Chardonnay Robyn’s Block

THIRD

Ontario Pig in Hay
Caramelized onion puree, local quinoa, savoy spinach, cedar jus
Tawse 2007 Pinot Noir, 17th Street Vineyard

FOURTH

Ontario Lamb
Swiss chard, Algonquin corn grits, caponata, garlic scapes
Tawse 2007 Cabernet Franc, van Bers vineyard

FIFTH

Sea Buckthorn Baked Alaska
Meringue, sorbet, almond cake
Tawse 2008 Gewürztraminer Ice Wine
Tea and Coffee