Pictured below is a dish so wonderfully rich, my first thought upon tasting was, ‘Could this be the most delicious thing I’ve ever tasted!?’: Duck Foie Gras Creme Brulee with cumin pastry sticks.
Wine pairing: Monmousseau Touraine Brut 2003
The French Wine Dinner, hosted by The Art Institute of Vancouver’s Culinaria Restaurant, was their first of three regional wine dinners, each consisting of four courses paired with wine.
Course 2, option 1: Filet Mignon grilled with black pepper served with Bordeaux-style Cabernet Sauvignon Glaze
Wine Pairing: Saint Cosme Cotes du Rhone 2008
Wine pairing: Jadot Domaine Claire Dau Rose de Marsannay 2007
Wine Pairing: Paul Jaboulet Aine Muscat de Beaumes de Venise 2007
Currently on the menu, also on my list of dishes to try: Basmati rice pudding with medjool dates and almonds with caramel and ginger. Sounds to die for!
My exquisite first meal at Culinaria, prepped by students of The Art Institute and hosted by Donald Haddad, won me over. For creative, intense flavor combinations, you should check it out.
Ciao for now!