IWFS February Event at The Birch Bistro
We are pleased to present a black tie evening at Birch Bistro.
This event is SOLD OUT please contact Chris Tierney for wait listing.
Laurie Hillesheim, long-time industry veteran, and first-time restaurateur has opened Birch Bistro in the old Céléstin spot on Mount Pleasant at the corner of Manor Road. Oliver Kjeldsen heads up the kitchen creating classic French dishes featuring the finest products available.
Dress: Black Tie
Date: Tuesday February 13, 2018
Time: 6:30 Reception, 7:00 Dinner
623A Mt Pleasant Rd, Toronto
Contact: Chris *protected email*
416-725-0425
Members: $240 Guests: $255
Reservations may be made using our web site.
PASSED CANAPES
Mediterranean Seabass Tartare on Toasted Baguette
Poached Scallop with Vermouth Vin Blanc
Vanilla Braised Artichokes
Gougere
NV Cuperly Champagne Cuperly Brut Grande Reserve
Light gold. The nose opens up to fruit notes then subtle patisserie touches. Full, vinous palate with a degree of power. A fruity attack flows into notes of damp chalk. Good balance and overall staying power.
First Course
NOVA SCOTIA LOBSTER
Butter Poached Lobster Tail, Sherry Vinaigrette,
Flageolet Salad
2013 William Fevre Chablis Premier Cru Vaillons
This wine shows a pronounced floral and fruit driven bouquet, with lovely freshness and a few mineral notes. Full-bodied on the palate, with lovely roundness.
93 Points Wine Enthusiast
This is a rich, round and full-bodied wine with smooth, creamy apple and pear flavors. It is cut through with zingy lemon acidity and a touch of honey. The structure comes from a cool line of lemon zest, minerality and a tight, taut aftertaste.
Main Course
BEEF WELLINGTON
Seared Beef Tenderloin, Foie Gras,
Mushroom Duxelle,
Sauce Madeira
1996 Chateau Haut-Batailley
91 Robert Parker’s Wine Advocate
While this may be the most impressive Haut-Batailley I have ever tasted, I am reluctant to go out on a limb and give this wine a higher rating until I can taste it a few more times from both cask and bottle. The wine exhibits a dense purple color, as well as a wonderfully sweet, classic Pauillac nose of black currants and cigar box notes. Powerful for Haut-Batailley (normally a light, elegant, supple Pauillac), the 1996 possesses intense fruit, medium to full body, ripe tannin, and a surprisingly long, layered finish. This appears to be a classic, and may merit an outstanding score.
90 Wine Spectator
Aromas of blackberries and cassis, with hints of toasted oak. Full-bodied, chewy and rich. A bit one-dimensional on the palate.
1996 Chateau La Gaffeliere
The Château believes in a very long fermentation and in replanting only when absolutely to maintain a good average of old vines. These two factors combined with the high proportion of new oak casks gives a firmness and body to the wine and a tendency to slower maturing in bottle than most Saint Emilions.
Wine Advocate – Parker
This is a quintessentially elegant wine, with charm, sweet fruit, and a velvety texture. Tannin in the finish suggests it will last longer than expected. The color is a deep ruby, and the nose offers up sweet black cherries intermixed with a peppery, mineral character, subtle new oak, and well-integrated acidity and tannin. The finish is long and pure.
Dessert Course
THE HAZELNUT
Hazelnut Mousse, Salted Caramel, House Praline, Valrhona Chocolate
2011 Schloss Gobelsburg Riesling Auslese
Really amazing Austrian Riesling from Nigl. Dense heavy white flowers on the nose, and a bit of herbs aromas with rich palette honey-creamy caramel nuances. In the mouth is very intense honey flavors, sweet yellow stone fruit, dried yellow fruit, vanilla, buttery nuances, wax. Great structure and amazing plush texture, extremely long finish, noble and unforgettable.
For your convenience you can book this event though
- By Cheque: Please mail to:
Chris Tierney
c/o IWFS Toronto
237 Kettle Lake Drive
New Hamburg ON N3A 0C3
Canada
- By PayPal, see below
Any questions or concerns please email us at: *protected email*