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 Interesting Locals September 18, 2014 Meet the Team: Sol Kauffman I recently sat down with Sol Kauffman — one of our EAT web contributors who also wrote some pieces for the September/October issue. He joined EAT ... Read More Food People September 12, 2014 Ever Wondered Where Your Crab Comes From? Every time I drop by Fisherman’s Wharf, the marina is full of fishing boats. It makes me wonder about the health of the local fisheries, whether ... Read More Elsewhere / Food People September 11, 2014 Five Questions and Answers with Chef Matt Rissling of the Rock Salt Restaurant & Café Just a hop, skip and a jump from the Fulford Harbour Ferry on Salt Spring Island is the popular and well established Rock Salt Restaurant and Café. ... Read More Interesting Locals / Victoria September 4, 2014 K & A Chinese Herbs: An Interview with a Master Herbalist For more than 30 years Dr. John Wong has been using herbs to heal his patients. At the foot of China Town sits the unobtrusive building housing K ... Read More Interesting Locals / Victoria August 29, 2014 An interview with Chef Fatima de Silva of the Vinoteca at Zanatta Winery We went early on a Sunday morning to visit Chef Fatima de Silva at the Vinoteca on the Vigneti Zanatta Winery’s estates. She was alone in the ... Read More Interesting Locals August 28, 2014 What Restaurant Trends Should End I spend a lot of time daydreaming about what type of restaurant I’d open if given the chance. My plan changes often, reflecting current food ... Read More Comments are closed.