Written By Guest Writer Folks / Winemaker Dinners Nov 21, 2011 Five Courses, Five Ciders – One Perfect Night SHARE VIA: Facebook Twitter Pinterest“It was the perfect union of fall food and festivity: five courses, five ciders, and live music at a James Bay bistro on a rainy November evening.Left: Inside Sips Artisan Bistro Right: Gen Laplante in the kitchen at Sips. Photo by Deanna Ladet On the 16th, As part of their Wednesday Beer & Wine Dinner series, Sips Artisan Bistro hosted a five-course dinner with pairings from the Sea Cider Farm & Ciderhouse portfolio. Chef Genevieve Laplante and team wowed everyone; not only with her thoughtful local menu, but also with their ability to roll out close to 40 plates at once from a bachelor-pad sized kitchen. Everyone was greeted at the door with Pomona Spritzers (dessert cider punch) poured by Sea Cider Wholesale Liaison Tessa Ruttan. I nabbed a seat with Ruttan and her partner, apple aficionado Jonathan Harvey, who quickly brought me up to speed on the basics of the cider-making tradition. Tessa Ruttan from Sea Cider pouring Rumrunner. Photo by Deanna LadretFirst course was a Cortes Island Sea Angel oyster on the half shell with cider gelée and a sprig of Miner’s lettuce. Sea Cider’s Kings & Spies––more like an apple prosecco than a traditional cider as we know it––was the well-matched companion. Curried Kabocha squash soup with hazelnut brown butter came next; with that, a generous pour of the New England pre-Prohibition style Pippins, an effervescent, acidic and somewhat sweet cider reminiscent of the pioneer days. Following the soup, grilled apple and Blossom’s Blue cheese toasts with green tomato chutney arrived at the table. Along with it came Wild English, an ultra-dry, wild-yeast fermented cider made from organic Kingston Black and Yarlington Mill apples. I purposely held back on drink seconds when I saw the Rumrunner queued up for the main course. This award winner is aged for a year in Kentucky bourbon casks cured with rum. A crispy confit duck leg, scented with star anise and orange, was presented on Laplante’s Gramama’s sticky and sweet baked beans. I thought it was the finest pairing of the night, my justification for a Rumrunner top-up. Dessert: cocoa-rolled chocolate truffles, a brandy snap with fresh cream, and two triangular quince jelliesDessert was an artful plate of two cocoa-rolled chocolate truffles, a brandy snap with fresh cream, and two triangular quince jellies. The Pomona dessert cider was created by freezing and slowly fermenting crabapple juice, resulting in a rich and long sweet flavour. A fine finale for a lovely feast. – By Deanna LadretSips websiteSea Cider website Get EAT in your inbox. Click Here TO SIGN UP FOR THE EAT E-NEWSLETTEREAT Magazine publishes a free email headline service – the best way to stay on top of our dynamic website with fresh daily content.Our biweekly newsletter comes out every two weeks, giving you the highlights of two weeks worth of EAT content, as well as subscriber-only polls and contestsYour privacy is important to us. Your information will never be shared, rented or sold to any other third party. bistroCiderVictoriawinemaker dinner SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Chefs May 26, 2015 Vancouver Island University Culinary Arts Program at Providence Farm The semester for the Vancouver Island University (VIU) Cowichan Campus Culinary Arts Program is in full swing at Providence Farm in Duncan. Spring ... Read More Drink People May 7, 2015 Our First International Houseguest: Portland’s Jordan Felix Death Cab for Cutie’s new album Kintsugi once again echoes their Pacific Northwest roots, including the verse from the song Black Sun, “There is ... Read More Food People April 28, 2015 The Feeding Ground: Inspirational Conversations with Victoria’s Leading Food Experts Pacific Rim College is pleased to announce the launch of a pioneering food event. The Feeding Ground: Inspirational Conversations with Victoria’s ... Read More Food People / Victoria April 21, 2015 An Afternoon with Chef Paul at Choux Choux Charcuterie When I go in to see Paul at Choux Choux, he is in the back kitchen turning out sausages on a hand-operated grinder. Choux Choux still makes and ... Read More Food People April 17, 2015 Tea with Khalil Akhtar As CBC radio’s national food columnist and co-host of Victoria’s morning program On the Island, Akhtar says “food doesn’t have to be ... Read More Chefs April 16, 2015 The Road to Sobo: An Interview with Lisa Ahier If you haven’t noticed, EAT is pretty excited about our upcoming Houseguest dinner series. You can read a little more on the genesis of the event ... Read More Comments are closed.