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 Ladret First 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 jellies Dessert 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 Ladret Sips website Sea Cider website Get EAT in your inbox. Click Here TO SIGN UP FOR THE EAT E-NEWSLETTER EAT 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 contests Your 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 Food People / Victoria January 26, 2015 An Oyster Extravaganza with The Wandering Mollusk One of the more enjoyable assignments I’ve taken lately was going up to Oak Bay to shuck oysters on the beach with Jess Taylor of The Wandering ... Read More Victoria January 5, 2015 Let the Voting Begin!! 2015 Victoria Exceptional Eats! Food & Drink Awards After letting the scene steep and flourish for a couple of years, we’re back with the 5th ... Read More January 2, 2015 January | February 2015 Issue On Stands Now The January/February 2015 issue of EAT hits the streets today. As always pick-up a copy from your favourite shop, restaurant or café …or read the ... Read More Cocktails / Drink People / Victoria November 24, 2014 Scott Lansdowne Shows Off His “Bitters Lab” at the Back of Cenote There’s a modest little place, and it’s easy to miss, downstairs on Yates below a record store and the Odeon, and most people don’t know how to ... Read More Food People / Victoria November 17, 2014 Ask a Chef: Cooking with Wild Mushrooms Living on the West Coast, we’re all used to seeing mushrooms pop up on the road dividers when the weather gets wet. If you find some in the wild ... Read More Elsewhere / Out of Towners November 14, 2014 Ask An Expert : SAN FRANCISCO In this series, Treve Ring asks local food and drink experts in various cities around North America to share their insight and appetite. ... Read More Comments are closed.