Fine Oil & Vinegar Tasting and Gourmet Dinner                               

Wed. November 18, 2015              Members: $35 Guests: $40

                                                                                                                                         MENU                                                            

Salad: Beet salad with arugula, goat cheese, toasted walnuts & tangerine balsamic vinaigrette                                                                   

Main: Neapolitan herb glazed salmoncharred asparagus with Himalayan pink sea salt & mushroom & sage *EVOO      harissa EVOO couscous

Dessert: Strawberries in serrano honey vinegar with a goat cheese parfait

 

(Please advise by November 10 if you have any dietary restrictions so that substitutions may be made)

            Only 40 places available—reserve by November 10 at 3:00 pm.

Timing:

5:30 – 6:30 Appetizers: Oil and Vinegar Tasting                                                                                                                                                                          Visit the bar and then explore the difference that freshness and quality make by tasting a variety of*EVOO (extra virgin olive oil) flavours and complementary balsamic vinegars. Our guides are Michael Graham and Lise Belanger of Frescolio, our hosts. Frescolio is located at 929 Corydon and 1604 St. Mary’s Road.

 6:30 – 7:30 Dinner                                                                                                                                                                   Dinner is prepared by Chefs-in-Training Ian and Meghan.  After dinner, Lise and Michael will visit the dining areas to answer questions, and offer tips for selecting and using fine oils and vinegars. Chefs Ian and Meghan will explain how the products were used in the menu. A selection of oil and vinegar packages will be available for purchase (cash or cheque only) – these make lovely gifts!

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