Chef John Bishop and his team

Chef John Bishop of Bishop’s prepared a cold plate of Jerusalem artichoke pastry with yukon potato cubes, celery root, and roasted red pepper relish.  Nk’mip Cellars wine was paired up with the Bishop’s dish.

Chef Brian Misko - House of Q

Chef Brian Misko created a couple of plates, my favourite was the Barbqued Beef Brisket on a sweet potato latka. LuLu Island Winery paired up one of their wines with the brisket from House of Q.

Chef Hidekazo Tojo (left) - Tojo's

Chef Hidekazu Tojo of Tojo’s made a Pink Salmon Sushi (garnished with asparagus and salmon row). Quails Gate Estate Winery paired up one of their wines with the sushi from Tojo’s.

Chef Vikram Vij (left) of Vij's

Chef Vikram Vij of Vij’s served a chicken curry with mint mango chutney. Therapy Vineyards paired up one of their wines with Vij’s Chicken Curry.

Cioppino's and their Cranberry and Blueberry Salad

Vista D'oro Farms Winery and their wines

Cioppino’s and their Cranberry and Blueberry Salad with grains topped with Buffalo mozzarella. Vista D’oro Farms Winery paired the salad with their Pinot Noir.

Chef Ned Bell (left) - Cabanna Bar and Grille

Chef Ned Bell of Cabanna Bar and Grille made a wonderful dessert, Cheesecake with cubed Fujiya apples, apple sorbet, red sugar and a white chocolate heart.  Tinhorn Creek Vineyards Chardonnay was paired with the Cheesecake from Cabanna.

Guests had a rare opportunity to meet with farmers and fisherman who supply these acclaimed chefs and their restaurants. I enjoyed sampling all the foods, tasting their paired wines and talking with each of the chefs about their creations.

By: Richard Wolak