Your board hopes you took advantage of this super Toronto event for both the wine variety and the dinner preparation being simple and easy with very clear instructions from one of the great Spanish Catalan restaurants in the city, Madrinas. I can’t wait to go there in person when all this Covid is finally over. Barbara Barde along with your Board made this happen. Thank you!.
The IWFS Foundation presented the top student, Joel Gorenkoff GBC -from the CAPS Sommelier Program ( Canadian Association of Professional Sommeliers (CAPS)) with a award and a small stipend during the Zoom meeting. We are sill trying to find Kimberley. Joel, g ood Luck going forward in your new adventures and remember stay in touch with the IWFS Toronto.
Kimberley and Joel,
We were provided with your information and email contact by Tony Garcia , Director at George Brown, who advised that you were both the top students in the Chef School and CAPS Sommelier Programs at George Brown College.
The IW&FS Foundation provides a small grant to these individuals annually so congratulations on being the 2020 recipients.Please provide us with your mailing address so we can forward the grant and certificate to you accordingly.
Normally, the Chair of the Foundation Doug Colbourne copied on this email, would present this at our annual general meeting dinner event. However we are now operating in a virtual environment due to the pandemic lockdowns.
You are therefore both invited to our April 19, 2021 6:30pm Zoom virtual dinner/wine event being catered by the Madrina Spanish restaurant in the Distillery District, Toronto so our members can learn more about you and congratulate you accordingly.
Please confirm if you can attend and details will be forwarded to you closer to the date.
Again congratulations, and we look forward to meeting you both.
Diana
Diana Burke
President IW&FS Toronto
www.IWFSToronto.org
2018 Harvard ALI Fellow
Tel: (416) 505-2121 (m)
Dear Ms. Burke, Mr. Colbourne & the IW&FS membership,
I wanted to formally thank the Foundation and your organization again for your extraordinary kindness and generosity. Your support of me, George Brown College and of hospitality in general is so appreciated. I mentioned at the Zoom event, that now more than ever and during this pandemic, that food and wine bring us together as a community. The event truly was inspiring, magical and thoroughly enjoyed.
I want to wish all of your membership good health and good times in the future.
Warm regards,
Joel GorenkoffGBC – CAPS Sommelier Program
A pictorial vignette follows. I try to capture the long missed delights of a restaurant prepared dinner as course after course of Tapas is presented to the eager participant.
The wines were selected by your Cellar Master, who always does his homework and is amazingly creative in his food pairing and wine selections. This dinner was a little different, in that, we were to try all the wines with every course and determin which wine went best with which course; what a fun taste and try event. Rob, Thank you! I know there is a great effort that goes into the selection and the miserable little bottles being meticulously filled up and distributed to the attending Members.
I know we would rather be in Paris in the Spring. I’m happy to report the Louve is relaxing while the unwashed world hordes are away…..
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SAVE THE DATE. If you wish to attend, please register by April 10, 2021.
A virtual dinner from Madrinas (Spanish) in April 19, 2021 6:30 PM. More information will be posted as it becomes available.
While the skies and borders remain closed to us, travel with fellow IWFS Toronto members to Barcelona, Spain via an exquisitely-prepared tapas menu from Madrina Bar y Tapas.
Our next virtual event will be an evening of classic and contemporary Catalan tapas paired with beautifully-curated Spanish wines from our cellar.
MADRINAS Tasting Menu
Wines: Each to be tasted with various courses:
Emilio Hidalgo, Fino, Jerez, NV
Campo de Celtas, Albariño, Reas Baixas, 2019
Sierra de Toloño, Blanco, Rioja, 2019
Vinergia, Lo Tros, Priorat, 2016
Artuke, Pies Negros, Rioja, 2018
Ximénez-Spinola. Exceptional Harvest. Jerez, 2019
CATALAN COCA FLATBREAD (Gluten, Dairy, Vegetarian item)
Sofrito, Confit Piquillo Peppers, Basil Cream
SPINACH CROQUETAS (Hot Item) (Gluten, Dairy, Nuts, Vegetarian item)
Catalan Style Creamy Spinach Croquetas With Pine Nuts And Raisins
TUNA TARTARE WITH MOJO ROJO AND GRILLED AVOCADO
(Seafood) Soy Pearls, Mixed Cress
OXTAIL BRIOCHE (Hot Item) (Meat, Wine, Gluten, Dairy ) Steamed Brioche Bun Filled With Braised Oxtail In Red Wine
CROQUETAS DE ARROZ CON LECHE (Hot Item) (Dairy, Gluten, Vegetarian item)
To register and give us the delivery address please complete the following:
37-year-old and Catalonian-born Chef Ramon Simarro, of the Distillery District’s Madrina Bar y Tapas, is incredibly talented in terms of how he approaches the creation of his tapas. At a very young age, just after he learned to walk in fact, Chef Ramon Simarro started cooking. Fast forward to the age of 17, and he was cooking professionally. Chef Simarro’s expansive culinary experience consists of working at multiple Michelin-star restaurants (in Barcelona, Spain and London, UK). He focuses on seasonal products alongside authentic ingredients from Spain to re-imagine a menu that marries whimsy with classics.
Chef Simarro will be available to discuss his menu at our event.