The Dinner to celebrate the 200th Anniversary of Sustainable New Zealand Wines is not to be missed!

To celebrate the 200^th anniversary of grape vines first being planted in New Zealand, the High Commission of New Zealand is hosting an exclusive five-course harvest-style dinner with some of the country’s top Wineries. The idea behind the dinner is to bring sustainable food and wine from opposite sides of the world together for one incredible evening.

Chef Brad Long, who is well known for his commitment to eco-conscious cooking, is leading the kitchen at Evergreen Brickworks for the feast. Local farmers and producers will be paired against certified-sustainable New Zealand wines. “We’re excited to bring food and wine from opposite sides of our planet together,” says Chef Long. “These places are so vastly different; yet share a common impact on things that grow—a cool climate—which, with skilled hands, creates the terroir of Ontario and New Zealand. It will be delicious all around.”

The carefully curated wine pairings will be explained by Master Sommelier Jennifer Huether, for an evening of discovery, education and all-around good fun.

Featured speakers include:

• Kim Crawford - Loveblock
• Arabella Waghorn – Astrolabe Wines
• Sean Hutchinson – Babich Wines Ltd.
• Sam Bennett – Villa Maria and Esk Valley
• Jennifer Huether – Master Sommelier
• Brad Long – Chef, Cafe Belong

Event Details:

• Date: Tuesday, September 24, 2019
• Time: 6:30 p.m. reception / 7:30 p.m. dinner
• Where: Evergreen Brickworks, Café Belong, 550 Bayview Ave.

Menu:

Reception/Passed Canapes:

Crispy Polenta Squares with Scallion Emulsion

Black Bean Tostada with Chili Pepper Jam

YU Ranch Beef Tartare on Red Fire Crostini, Horseradish Aioli, Crispy Shallots

House Smoked Trout on Scallion Pancake, Dill Creme Fraiche, Pickled Red Onion

First Course:

Murray’s Farm Tamworth Pork Terrine with Cherries and Walnuts, Dressed Arugula and Shaved Radish & Parsley Emulsion

Second Course:

Fall Harvest Salad Grilled and Roasted Heirloom Caroots, Squash and Sweet Potato Carmalized Shallot Dressing, Dried Cranberries, Toasted Pumpkin Seeds & Monforte Cheese

Third Course:

Tempura Fried Fogo Island Cod Shaved Fennel Slaw, Beet and Chive Aioli, Pickled Things

Fourth Course:

Grilled Buschbeck Farms Rack of Lamb Corn Puree, Patty Pan Squash, Charred Cippolini Onion, Stonefruit Mostarda & Chili Oil

Dessert:

Espresso Chocolate Pavlova Marscapone Whip, Elderberry Syrup, Macerated Strawberries and Blueberries & Shaved ChocoSol Dark Chocolate

The cost of this special dining experience is $199 per person (incl. tax + grat.). Tickets can be purchased here. Quantities limited.