A Note-Perfect Evening in Burgundy
by Pauline Couture
IWFS Toronto Chapter members will be basking for a long time in the memory of our October 6 Evening in Burgundy on the new rooftop terrace of the National Club. The superb evening was arranged by former board member Rob Richards, with the support of National Club Executive Chef James Stewart, Sommelier Brian Perry, former IWFS Toronto cellarmaster David Jarvis and guest contributor Rahul Suri.
The reception appetizers (Foie Gras Torchon on Brioche Crouton with Wine Gelée, Black Angus Beef Tartare with Capers and Parmigiano-Reggiono Shards and Escargots with Café de Paris Butter. The reception wines, a 2011 Jean Foillard Morgon Côte du Py and a 2011 Domaine William Fèvre Chablis 1er Cru Vaillons, were young, fresh and vibrant with dancing acidity.
It was interesting to taste a richer, more mature version of the Chablis (2008) with the delightful Cured and Smoked Fish Trio, and Rahul Suri’s comments on the wine and food were elegantly dispensed and appreciated.
The medium intensity of the Brome Lake Duck Breast was a perfect match with the 1996 Joseph Drouhin Savigny-les-Beaune 1er Cru les Serpentières, and a reminder of the great value of our wine cellar. David Jarvis, whose original purchases we were enjoying, provided the energetic commentary of a true lover of Burgundy.
David also explained how the robust intensity of the 2005 Bouchard Père et Fils Nuits St-Georges 1er Cru Les Cailles was the exact right foil for the succulent Herb and Panko Crusted Roasted Rack of Venison to perfection. Chef Stewart, on request, divulged that he sources his amazingly tender venison from the Butcher Shoppe in Malton.
The final course of French artisanal cheese (Chaumes, Morbier, Comte and Fourme d’Ambert) was served with a rich Taylor Fladgate 20-year-old Tawny Port, generously contributed by Rob Richard.
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The Chapter thanks Rob for his extraordinary generosity, and for the considerable and sophisticated efforts involved in fine-tuning the menu and displaying these world-class wines to their best advantage. Needless to say, without the foresight of our former cellarmaster, the evening would have been impossible at the reasonable price our members enjoyed.
Congratulations to all! The bar has been set very high for the rest of the year!
This event was sold out. Thus we encourage you to book early for IWFS Evenings.
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