I think the title really says it all here, so let's get right to the pictorial evidence of the afternoon and the festivities ...
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| Arrival at the Food Dudes in Toronto ... is this really where I'm suppose to be |
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| Yup, this looks like the place ... whew |
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| A peak at the menus of both the food and wines being presented today ... at first glance it looks really good |
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| A quick look at the Cru wines being poured as the first part of the event: looks like Fleurie, Moulin a Vent, Brouilly and Morgon ... gotta love Gamay |
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| The point to today's tasting is to show how well Beaujolais goes with food |
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| Many foods ... |
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| Being that I'm already a convert to the Gamay grape and Beaujolais wines, I'm already eying up my spot at the table with great anticipation |
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| A quick look at the map and a little learning about the region: - 12 Appellations make-up the region - 10 Crus in Beaujolais which take 6000 hectares of the 18,000 under vine - it is the 3rd most well-known region in the world, behind Bordeaux and Champagne |
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| The table is set and I'm ready to dig into whatever the folks at the Food Dudes are dishing out |
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| Chef and Head Dude, Dan Frenette (partner in the Food Dudes) leads us through each "course" before the hands-on main is prepared |
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| Grilled pizza dough, wild mushrooms, caramelized onion, rosemary goat cheese mousse, mozzarella, lemon dressed kale, grana podano, balsamic glaze |
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| Blueberry cured salmon served on a potato rosti with everything cream cheese, pickled shallots and compressed cucumbers |
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| Red beet risotto cake, basil and goat cheese mousse with wine pickled beets |
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| Rack of lamb lollipops, served with mint and pecan crumble and a balsamic caviar honey mustard glaze |
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| Then it is down to the kitchen for the hands-on burger making with Dan Frenette leading us through it |
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| It all starts with these ingredients |
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| Hand-mixed in this bowl |
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| Formed into perfect patties |
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| Grilled on the big grill |
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| And of course, flipped at the perfect moment ... man I wish this picture was scratch and sniff |
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| In the building of the burger will be these oven dried tomatoes |
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| Here is the finished burger ... and it was delicious |
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| Served with a couple of Beaujolais delights |
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| Arnaud Aucoeur 2012 Morgon "Cote du Py" aromas of sour and black cherry with a touch of cassis blueberry, cherry, and blackberry middle palate with lovely acidity (****+) |
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| Villa Ponciago 2012 Beaujolais Villages lovely and fruity with great cherry through and through, perfectly Beaujolais with so much fruit it sings in the mouth (****+) |
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| Maison Coquard 2012 Fleurie "Fleurs du Printemps" violets mix with pretty cherry aromas, then comes the juicy, fruity cherry palate with hits of that floral - simple and elegant (****) |
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| Domaine Richard Rottiers 2011 Moulin a Vent nose is blueberry skin, touch earthy with cassis and black cherry; palate shows black cherry with hints of cassis and anise (*** 1/2+) |
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| Chateau de St. Lager 2011 Brouilly ripe red cherry and blueberry balanced with nice acidity and sour cherry (*** 1/2+) |
There was also a video made of the event by the folks who put it on ... just so you can see all the cooking in moveable action: http://youtu.be/dkcIgLVxTkQ
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