Every year, I take my staff to Whistler, BC and try to show my appreciation by cooking for them and pairing wines. Most of the staff are not wine drinkers, so I have found that if I offer wines that have a bit of sweetness in the whites and a bit of jamminess in the reds, that most of the staff can find something they like. Here was our food and drink list this year,
Friday Night Snacks
Cheeses - Manchego, Saint Agur-Blue Cheese, Portineau Triple Cream Brie
Charcouterie - Prosciutto, Salami, Ham
Mixed olives, baguette, crackers
Brickstone Fine Foods Caramelized Onion Confit
2006 Salamandra - Spain
2005 Cycles Gladiator Syrah – US
2006 Southern Most Red - Argentina
2006 See Ya Later Ranch Chardonnay - Canada
2006 Errazuriz Sauvignon Blanc Casablanca
Sour Cherry Chocolate Croissant Bread Pudding
Maple Smoked Bacon
Paired with Codorníu Cuvée Raventos Brut N/V and Freshly Squeezed Orange Juice, Mimosa.
Westcoaster Salmon Salad - candied salmon and goats cheese in a maple balsamic vinaigrette Duval-Leroy Paris Label Champagne and the 2006 Santa Rita Pinot Noir
Black Bean Cakes with Prawns in a Spicy Cilantro Sauce paired with 2006 Vina Esmeralda
Poached Halibut with Citrus Basil Sauce, Served with steamed Fingerling Potatoes, Green Beans, Carrots with herb butter paired with 2006 Stoneleigh Sauvignon Blanc or,
Roast Chicken Breast with Demi-glace, Potato Pave, steamed carrots, green beans with herb butter served with 2003 Ostatu Crianza Rioja Alavesa
Caper’s Chocolate Mousse and Carrot Cake
Served with Mission Hill Reserve Late Harvest Riesling Ice Wine and Graham Six Grapes Vintage Character Port.
Everyone seemed pretty happy with the weekend, and I was exhausted from all the cooking. Man I don't envy those who do that for a living.