Page 21 - Mar-Apr 2020

CHEF’S CORNER
Chef Michael Russell
With spring break fast approaching and the sailing season not too far in the distance the food and beverage team want to remind you that things are still in full swing at the City Clubhouse. In late February we launched
new menus for Bistro 1852, Crown and Beaver Bar, Galley and Chart Room. In addition to our new food offerings we have been updating the wine list as we transition from winter to spring.
As some of you may know I have taken over the beverage program here at the Club after the departure of Roman Moreno. I hope to continue to offer you some of your favourite wine offerings and hopefully introduce you to some new wines that you might only have the chance to try at the Club. With the guidance of Randy Williams, our Bar Manager, and the rest of the service team, I have been able to gain much insight on your preferences from their years of direct contact serving you. I would like to introduce you to two new menu items and two new wines by the glass that will pair well with them. Both wines are from France and varietals classic to their respective appellations.
vinaigrette, escarole and blonde frisee lettuce. The sauvignon blanc will do well in matching up with the vinaigrette and helping cut through the richess of the egg and bacon.
Our second wine is a red wine from the south west of France grown in the AOC of Cahors. Cahors is the birthplace of the Malbec grape, but the grape didn’t really rise to fame until it was brough to Mendoza, Argentina. The majority of Malbec worldwide is grown in Argentina, but the French have reclaimed the varietal and begun a renaissance of sorts bringing the varietal back to its roots. The 2017 Château Les Croisille, Le Croizillion is surprisingly delicate and fresh with red and black berry on the nose, slightly dusty and very refreshing on the palate. To pair with the Malbec, I have chosen from the Galley menu the Chicken Supreme Grand Mere which includes roasted mushrooms, pearl onions, roasted celery root, new potatoes. ‘Grand Mere’ style dishes include the above garnishes classically in France and the Malbec’s refreshing properties will match up well with the chicken and complementing sauce.
Coincidentally, World Malbec Day is Friday, April 17th so come to the Club and try a glass paired with one of our new menu items.
In addition to the new menus we have some upcoming events at the Club that you won’t want to miss. On Tuesday, March 17th we will have live music, beer and food specials for St. Patrick’s Day in the Crown and Beaver bar. On Sunday, April 12th we will host our annual Easter brunch buffet and the following Friday, April 17th our first Wine Dinner of the spring.
WINE FACT
Did you know that one bottle of wine contains on average about 600 grapes or 1.27kg.
Our first wine is a white wine from the eastern part of the Loire Valley grown in the AOC of Sancerre, 2018 Domaine Hippolyte-Reverdy, Sancerre. This sauvignon blanc is produced by one of Sancerres top producers, always consistent and elegant. Look for notes of pear, lime and herbs along with bright citrus notes. The palate is tangy and fresh with more zippy bright citrus notes. To pair with this wine, I have chosen a new item from the Bistro 1852 menu - Salad Lyonnaise. This salad is a classic dish from Lyon that includes a poached organic egg, Comte cheese croutons, warm bacon
MARCH/APRIL 2020 • KWASIND 21
DINING