To see the event in Photos, scroll to the bottom of the page.
“The object of the Society is to bring together and serve all who believe that a right understanding of good food and wine is an essential part of personal contentment and health and that an intelligent approach to the pleasures and problems of the table offers far greater rewards than the mere satisfaction of appetite.”
Andre Simon Wine & Food Society Founder (1933)
Ninety years later, IWFS Toronto continues this tradition, and we are thrilled to announce our first formal event of 2023. IWFS’s “Black-Tie” Wine-Tasting & Dinner Event will be held at one of Canada’s premier sailing and social clubs, the Royal Canadian Yacht Club (RCYC) on Monday, February 27th, 2023.
To blast away the blues and cold weather of February, members will be treated to a fabulous menu, paired with outstanding wines from our cellar. Additionally, during the reception which starts at 6:30 PM, there will be musical entertainment featuring the kind of blues we all enjoy.
RCYC’s Executive Chef, James Willemsen has perfected his culinary techniques, over the past twenty years, having worked at five-star luxury resorts, golf clubs, hotels and restaurant establishments around the world. He specializes in using classical European cooking techniques with a twist of exotic flavours that have been inspired by his time spent abroad in Asia and the Caribbean.
LOCATION: Royal Canadian Yacht Club, 141 St. George Street, TO.
RECEPTION: 6:30 PM
DINNER: 7:00 PM
DRESS CODE: Black-Tie/Formal Attire
MENU:
FIRST COURSE (RECEPTION):
CANAPÉS
Wild mushroom arancini, small batch marinara sauce
smoked cheese empanada
East coast oysters, shallots, red wine vinegar
Salmon California roll, sweet soy
Wine Pairing: Devil’s Corner Premium Cuvée Sparkling NV
SECOND COURSE:
AMUSE-BOUCHE
Crab cake: Shallow fried snow crab cake, yuzu jam, tobiko caviar
Wine Pairing: Hidden Bench Fumé Blanc 2018
THIRD COURSE:
APPETIZER
Niagara Beets – Red beet in 3 ways, smoked cream fraiche, balsamic caviar
Wine Pairing: Nicosia Lenza di Munti 2018
FOURTH COURSE:
PASTA RAVIOLI
Kabocha squash, mascarpone, Artesian butter & sage, shaved black truffle
Wine Pairing: Emilio Lustau Los Arcos Amontillado NV
FIFTH COURSE:
MAIN – DUCK CONFIT
Agave confit Muscovy Canadian duck breast, sous vide fennel, charred fig, negroni froth
Wine Pairing: Bouchard Pere & Fils Volnay 1er Cru Caillerets Ancienne Cuvée 2005
SIXTH COURSE:
DESSERT
Raspberry & Lime Tart – Vanilla curd, torched meringue, berry coulis, macaroons crumble
Wine Pairing: Batasiolo Bosc D’la Rei Moscato D’Asti 2019
COST: $175 per Member, $275 per Guest
REGISTRATION: Please register by February 19th at www.iwfstoronto.org
Registration CODE: As sent to your email
