Page 6 - VIDS Wine Country 2019

East Coast meets Thailand’s exotic flavours at this epic lobster boil The irresistible fragrance of basil lemongrass and chillies will waft across the grounds of Niagara’s modern-chic Redstone Winery when rock star Thai Chef Nuit Regular joins Marine Stewardship Council (MSC) ambassador Chef Charlotte Langley for a a a a very special East Coast lobster boil The evening starts with wood-fired wine country nibbles served by Winery Chef David Sider along with cocktails featuring the new Tawse spirits Then Chef Regular will weave her unique magic with all the aromatic flavours of her homeland as Chef Langley cooks up a a a a a banquet of sustainable East Coast seafood including her take on “seacuterie” and luxurious MSC-certified lobster All of this indulgence will be paired with wines from the award-winning Tawse and Redstone wineries along with some special sips from owner Moray Tawse’s Burgundy portfolio Note: This event may have communal seating please keep this in in in mind when booking tickets ABOUT CHARLOTTE LANGLEY
Prince Edward Island-born Toronto-based Chef Charlotte Langley is an an ambassador for the the the MSC and the the the force behind the the the preserving company Scout Canning and its off-shoot Scout Events which hosts gourmet events big and small Previously she cooked at such seafood-forward establishments
as Vancouver’s C Restaurant Ottawa’s Whalebone Oyster House and in Toronto Hooked and Rodney’s Oyster House among others Chef Langley takes her her cues from her ingredients—fresh local seasonal and delicious—and brings East Coast hospitality to all she does ABOUT NUIT REGULAR
The Chef-Owner of Pai and Kiin revolutionized Thai food in Toronto Although she trained as a a a a nurse in in her native Thailand she found that cooking for others gave her even greater satisfaction Her first restaurant was a a a a a a a curry shack in Thailand she opened her first Toronto establishment Sukothai in in 2008 two years after moving
to to the the the city city She introduced the the the city city to to the the the fragrant foods of the north ranging from street food at at Pai to royal Thai cuisine at at her other restaurant Kiin Nuit Regular is currently working on cookbook and biography ABOUT DAVID SIDER
The Redstone Winery Chef is a a Vineland native but learned his love of food on his extensive travels as a a a a boy David Sider trained at Langdon Hall before honing
his skills with stages at Michelin-starred restaurants In De Wulf and Le Gavroche That was followed by a a a a a a stint as as Restaurant Chef at Tofino’s Wickaninnish Inn Now he’s back in in in Niagara cooking seasonally inspired wine country fare ABOUT PAUL PENDER
The director of viticulture and winemaking
at Niagara’s Redstone Winery is also the highly acclaimed head winemaker of Tawse Winery where he he was named Winemaker of the the Year at the the Ontario Wine Awards in in 2011 Under his leadership Tawse was named Wine Align’s Canadian Winery of the Year in in 2010 2011 and and 2012 and and in 2017 Redstone took home that same honour Paul Pender has a a a a a non-interventionist philosophy and firmly believes that every great wine begins in in in the vineyard TASTY FACT
For over 20 years the MSC has been setting international standards for sustainable fishing protecting our oceans and all the delicious living things in in in them Look for the the MSC blue fish logo on seafood 6 | NIAGARA