2nd Hester Creek Winery Cooking Class Dinner

Wow! This has been a birthday gift that keeps on giving….such fun the past two weeks.

The Chef, Paul Cecconi and his exceptional Sous Chef, Han (Haun?) gave us an evening filled with so many flavours and new things, it was exciting. Chef Paul is the Executive Chef of local Lounge and Grille .http://www.thelocalgroup.ca/

Fourteen strangers showed up and the conversations were lively, animated and funny between each other and Chef Paul and Han.

Our menu for the evening was:

Reception – crisp pork belly, and  cantaloupe ball served on a spoon with a touch of green pea shoots.

The presentation of this is an eye opener and you just know, although something you may not have ever tasted, would be good. It wasn’t, it was super and the wine pairing of Hester Creek 2011 Pinot Gris. This is a lovely wine and really enhanced the flavour of the pork belly.

1st Course-Halibut Cheeks escabeche, gala apple-saffron mustard, grilled flatbread and watercress. The wine paired was Hester Creek 2011 Character White.

This, again, was something I had never tasted before and it was fabulous. The cheeks were shredded as like shredded pork and together with the mustard mix was wonderful. If you could only hear the comments from everyone.

2nd Course-Summerland pine mushroom risotto (I love risotto), cured egg yolk, organic red beet jus. Hester Creek paired their 2011 Character Red wine. I like this wine and it worked well with the dish. When Chef Gillespie http://www.hestercreek.com/ (from first dinner) picked up the dishes, they had been all but licked. It really was that tasty.

3rd Course– Yarrow meadows duck “pot au feu” with fall vegetables, foie gras, basil and truffled heirloom tomato broth and paired with 2009 Reserve Merlot. Double Wow on this dish. We were served duck in France a few years ago and I couldn’t eat it…still flying it was so rare. This was perfect, the caramelized veggies made it soar. A portion of veggies on the plate, topped with sliced duck breast and the foie gras slice on top. Don says this was the crowning glory.

If you thought  you were full, just wait. This dessert will entice you to find room.

4th Course– Upside down pear cake, caramel semifreddo, toffee crumble and lapin cherrry gastrique. Here, my favourite dessert wine – Hester Creek 2011 Late Harvest Pinot Blanc. In a word….YUMMY!

These evenings are so much fun….tasty….new finds…new friends,,,,,I could have a birthday every month. This winery under the tutelege of Chef Roger Gillespie is a sure win-win for anyone who attends. Thank you Chef Paul and Sous Chef Han, Chef Roger Gillespie and especially, my wonderful husband, Don, who thought of such an extravagent gift.

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One Response to 2nd Hester Creek Winery Cooking Class Dinner

  1. Brenda Sauvé

    Bonnie,
    We met at Roger’s chef demonstration evening. I am so happy you had another great experience at Hester Creek. These gourmet evenings have become a family favourite when we visit Osoyoos. I can’t wait until the next one!
    Brenda

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