Home LIFE + STYLE Food & Drink Unforgettable Collaboration Comes to Vancouver for One Night This Summer

Unforgettable Collaboration Comes to Vancouver for One Night This Summer

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Mott 32 Vancouver teams up with Phantom Creek Estates for an epic winemaker’s dinner

World-class Chinese cuisine meets the best of the South Okanagan’s wines next month, when Mott 32 Vancouver and Phantom Creek Estates team up for a spectacular winemaker’s dinner at the award-winning Vancouver restaurant on Monday, July 17 at 6 p.m.
 
For the gastronomic event that’s sure to be the star of the summer season, the Mott 32 culinary team is creating signature dishes — reflecting Cantonese, Szechuan, and Beijing cuisine — to pair perfectly with the newest releases from Phantom Creek’s acclaimed mountainside Kobau Vineyard on the South Okanagan’s Golden Mile Bench.
 
To further elevate the evening, the dinner will be hosted by Mott 32 Vancouver Wine Director Robert Stelmachuk, with special guests from Phantom Creek: consulting winemaker Olivier Humbrecht MW, who is visiting from France, and Mark Beringer, Director of Winemaking. Humbrecht is France’s first Master of Wine, and he plays an integral role in Phantom Creek’s white winemaking program. Beringer — who is the great-great-grandson of Beringer Vineyards’ founding brother Jacob Beringer — is thrilled to be sharing these newly released Kobau red vintages, as they’re currently only available to Phantom Creek wine club members.
 
“This is an incredible line-up of guests, of wine, and of food,” said Stelmachuk. “It’s going to be a wonderful event . . . one of those rare and unforgettable evenings. We’re very excited.” Named Vancouver Magazine’s 2020 Sommelier of the Year, Stelmachuk will guide guests through the pairings, showcasing the best of every ingredient and flavour.
 
The evening begins with a glass of Phantom Creek Brut 2017, a balanced blend of sparkling Chardonnay and Pinot Noir that pairs perfectly with the Pork Belly Roll and Garlic Prawn Spring Roll created by Mott 32 chefs to start. It’s followed by a seated, six-course meal that includes dumplings made with wild mushrooms, steamed whole grouper and Pacific prawns, a stir-fry of Canadian beef with morels, triple-cooked short rib, wok-fried kale with dried shrimp and pork, mixed seafood rice, and much more, all paired with an impressive portfolio of wine from Phantom Creek Estates.

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