To celebrate 2010 and to ring in 2011 a small group of friends gathered for an intimate seafood dinner. We organized five courses paired with wines. Here’s a little recap of the evening’s events:
Course One
Blue Point Oysters from Virginia with Mignonette & Limes
2004 Jean Marc Brocard Chablis, France
Course Two
Mexican Seafood Salad
2009 Woodbridge Sauvignon Blanc, California, US
Course Three
Coquille St. Jacques
2009 Willm Reserve Riesling, Alsace, France
Course Four
Blueberry Cream Rolled Tilapia with Nuts
2009 Cave Springs Riesling, Niagara, Canada
Course Five
Kelp Caviar on Whole Wheat Blinis with Cream and Chives
NV Sigura Viudas Brut Reserva Cava, Alt Penedes, Spain
It was an amazing night to remember for years to come. I hope everyone reading this blog enjoyed a special New Years Eve too. Cheers to a healthy and delicious 2011!
About allisonvidug
Allison has been professionally passionate about wine and food for eight years. In that short time, Allison has traveled across Canada to work at some of the finest establishments focussed on premium wine, food and service.
Her travels and education has allowed Allison the pleasure to live in some of Canada’s most beautiful locations such as the Okanagan Valley, Niagara Peninsula, the Southern Gulf Islands, Toronto, Lake Louise and Muskoka.
Some of Allison's favourite things include; wine, gin, whisky, cheese, mushrooms, cooking, hosting, growing vegetables, cottaging and dogs.
Allison has seriously invested in her education of food and drink. She is a graduate of the Food and Beverage Management Diploma Program at George Brown College. She also holds a Diploma in Viticulture and Winery Management from Niagara College. Allison has fine tuned her wine and spirit sensory skills by completing certificates with the International Sommelier Guild and the Wine and Spirits Education Trust. Allison is currently completing here WSET Diploma, one of the highest levels of wine education.
Allison on Wine 
