IWFS Toronto’s Valentine’s Day Dinner 2021/02/16

by
IWFS Toronto

This event is was SOLD OUT We are sorry if you missed it. The event was attended as a virtual zoom event, with Chef David Salt in attendance. All in all, it was very good and I personally have never had Beef Cheeks, as tender as Pâté. Beef cheeks are not often seen in North America, but in the EU it is delicacy and very expensive. The Smoky Jerusalem Artichoke Velouté Soup was superb. I could live on it forever.
A movie review link to the event is Click here.

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WFS TORONTO’S VALENTINE’S DAY DINNER – FEBRUARY 16th, 2021.
Our next virtual IWFS Toronto event will be held on Tuesday, February 16th to celebrate Valentine’s Day. After all, “to feel the love of people whom we love is a fire that feeds our life” (Pablo Neruda).

Drifter’s Solace, a private dining company, will be catering our meal and wine pairings have been artfully selected from our cellar by Board Member and our new Wine Director, Robert Reynolds.

About David

We are in for a treat! Chef David Salt’s training and cooking style stems from French techniques and broader British, European and modern influences. He takes inspiration for flavours from his travels and exposure to different cultures. 

Born in Toronto, Chef David Salt has worked in a number of establishments in London, UK, culminating as Head Chef for Pascal Aussignac at one Michelin-starred, Club Gascon. He returned home to Toronto in 2018 and opened Drifter’s Solace.

Start time: 6:30 PM 
Menu: 
Starter: Mussels and cuttlefish ragout, parsley, burnt tomato and rouille.
Pairing: 2015 Domaine Louis Moreau Chablis 1er Cru Vaulignot. 

Soup (yes, a soup course!): Smoky Jerusalem artichoke velouté, onion and bacon jam.
Pairing: 2014 Knee Deep Sauvignon Blanc Sémillon.

Pasta: Caramelized onion tortellini, butternut and sage sauce, goat’s cheese mousse.
Pairing: NV Emilio Lustau Jerez Amontillado Los Arcos.

Main: 48-hour braised beef cheek bourguignonne, soft polenta, mushroom fricassee, red wine jus.
Pairing: 2003 Château Pipeau St. Émilion Grand Cru (can’t wait to try this one!).

 Dessert:
Almond frangipane cake, poached figs & prunes, lemon curd and bay leaf custard. 
Chocolate ganache petits fours.
Pairing: 1997 Caves Messias Vintage Port

There will be minimal assembly for our members, just some heating/plating and adding garnishes etc.

Cost for Members: $107 per person  (delivery included) 
Cost for Guests: $207 per person

Please register below by February 10th, 2021. Zoom details to follow.                          

Diana,
IW&FS President.

REGISTRATION:

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    PS. Don't forget to pay for the event via Cheque, Bank e-transfer (IWFS preferred method) or via PayPal below.

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    David Salt 2021/02/16