SATURDAY APRIL 5 IN THE ATRIUM
Join our Crown Isle team, alongside Chef Dan Vogt, Guest Sommelier Stuart Brown, Wine Professional Nitasha Hyde, and Food & Beverage Manager Bill Hadikin, for a special evening. Experience wines from France, Italy, and Canada, expertly paired with Chef Dan’s culinary creations. Explore the best of both worlds, as we celebrate the classic flavors of the Old World and the innovative expressions of the New World.
It’s an unforgettable evening of wine, food, and learning.
Guest Sommelier: Stuart Brown works for Arterra Wines Canada. He graduated to be a Certified Sommelier in 2006 and in 2008 became an Instructor for the International Sommelier Guild. Stuart has been educating and hosting seminars all over Vancouver Island and Whistler since 2008, and lives in Victoria, BC.
Guest Wine Professional: Nitasha Hyde from Appellation Wine Marketing. In her words ” I’m a passionate WSET 3 certified wine professional with over a decade of experience in the wine industry. As Territory Manager for Appellation Wine Marketing, I’ve had the privilege of working with top wineries and sharing their stories. I’m excited to introduce you to the Wyse family wines from Burrowing Owl and Wild Goose wineries in the Okanagan, where I grew up, and share my love for wine with you”
Starts at 6 pm. Limited seating – Last spots available!
GET YOUR TICKETS >>>
$150 pp + tax & gratuity
Chef’s Table Menu
First
Grilled asparagus, citrus emulsion, Manchego, smoked almond crumble
• Le Paradou Viognier & Laughing Stock Viognier •
Second
Crab cake, roasted red pepper coulis, tobiko, daikon
• See Ya Later Ranch Pinot Gris & Straccali Pinot Grigio •
Third
“Sourdough pizza,” prosciutto, roasted garlic, wild mushrooms, burrata cheese, basil oil
• Rocca delle Macie Rosata (Rosé) & Ruffino Chianti •
Fourth
Venison carpaccio, parmesan crisp, arugula, pickled shallots, truffle aioli
• Inniskillin Dark Horse Zinfandel & Pietra Pura Primitivo •
Fifth
Braised buffalo short rib, creamy polenta, red wine reduction
• Culmina Hypothesis & Château Bel-Air Graves Rouge •
Dessert
Dark chocolate and hazelnut tart
• Plume Barrel Aged fortified •
