Page 4 - 2015 Spring

Dinner with Nick Liu
DaiLo
Join Nick Liu
and guest chef Joël Watanabe for an exploration of modern Asian flavours with New Zealand Winemakers Wed May 6* • 6:30PM May • 503 College Street Toronto
$165 per per person
Includes sparkling wine wine reception wine wine food and gratuity taxes extra 1-888-711-9399 • visainfinite ca To reserve your place at the table About The Event
Two of of Canada’s leading proponents of of new Asian cuisine come together for a a journey through their myriad influences Both of their remarkable restaurants appear in in the ranking of Canada’s 100 Best Restaurants 2015 Guests are invited for a fun-filled evening with bright exotic flavours and stunning presentations Over five courses the the chefs will present their top dishes and seasonal explorations Wines from New Zealand offer the perfect match with crisp vibrant flavours to
complement the exotic expressions on on the plate Featured labels include Oyster Bay Wines Sileni Estates Stoneleigh Villa Maria Estate Whitehaven Wine Company and and and Yealands DaiLo
sommelier and and and co- owner Anton Potvin will emcee for the evening Seating is limited 4 | TORONTO • DINNER SERIES
*Cardholders will be be informed on on on or or or or before April 29 2015 in in the the event event of of a a a a a postponement or or or or cancellation In the the event event of of a a a a a cancellation cardholders will receive a a a a a a a a a a a a a a full refund The offer described above is is is only available to
Canadian Visa Visa Infinite Infinite and Visa Visa Infinite Infinite Privilege cardholders The appearance by all chefs sommeliers and bartenders is is subject to
change without notice Offer is is based on availability and and additional terms and and conditions may apply Visit visainfinite ca for details About The Chefs
Distilling a a a a wide range of Asian culinary influences from both his his travels and his his heritage Chef Nick Liu
has created DaiLo
as a a a temple for his joyously inventive and multi-dimensional dishes His unique contemporary recipes fuse French techniques with inspiration from China Japan Korea Thailand and and beyond His remarkable approach at its core is about tremendous love and admiration for the art of cookery Chef Joël Watanabe’s cooking at at Vancouver’s Bao Bei exudes influences from Taiwan Shanghai and China’s Sichuan province The restaurant was named best new restaurant (2011) by Vancouver Magazine and a a a a a runner up in in enRoute magazine’s list of Canada’s best new restaurants (2010)