Written By Guest Writer Edibles / Food Events Mar 10, 2013 Grape Escape: Parksville Uncorked 2013 SHARE VIA: Facebook Twitter Pinterest Chef Eric Edwards’ dessert at the Road 13 dinner. Right: the crowd at Swirl. Photography by Kirsten Tyler I am neither a sommelier nor a cicerone, but I do know what flavours I like. This made attending Parksville Uncorked 2013 hosted by Tigh Na Mara Resort & Spa and The Beach Club, a real treat to be savoured. ‘Untapped’ kicked off the 3 day festival at cozy Tigh-Na-Mara, or “house by the sea“ with many of B.C.’s best brews in attendance. Executive Chef Rick Davidson of The Beach Club lovingly carved – or should I say pulled because it was so tender – some of the most flavourful BBQ beef brisket I’ve tasted, which paired beautifully with Wolf Brewery’s Golden Honey Ale. I couldn’t help but go back for seconds, this time pairing it with Driftwood’s award winning Fat Tug IPA. Sea Cider Farm brought their complex and unique Rumrunner Cider, and its deep notes of rum, brown sugar and bourbon. The effervescence complemented Executive Chef Eric Edwards’ playful take on fish and chips; paper thin wood cones filled with creamy tartar, yam frites and a lightly battered fish. With a small band playing in the background and people all around enjoying everything immensely, it was hard to leave any food or beer untried! Left: Effingham Oysters on the half shell. Right: The chefs at Tigh Na Mara prepping for Swirl The second night we head to the lovely Cedar Room at Tigh-Na-Mara for ‘Swirl’, the signature wine tasting event. Tickets sold out well in advance, as people came from all over to sample the wines and amazing food. A juicy glass of Calliope’s Viognier complimented sweet seared scallops from our own Island Scallop. Fresh shucked Effingham Oysters on a shimmering ice tower were snapped up as fast as they were set down. Everywhere you looked, fantastic food paired with fabulous wines in a grand setting. There was no shortage of meaty bites to share with the big reds that Stag’s Hollow and Quails’ Gate Estate Winery brought to the party, and many lesser known but equally as interesting from award-winning vineyards such as Little Straw. Saturday night at Tigh-Na-Mara was the showcase evening of food and wine pairing hosted by Pam and Mick Luckhurst of Road 13 Winery. Chef Eric, along with Pam and Mick, worked hard to marry the flavours between food and wine, creating such tasty combinations as sweet lobster on a saffron risotto cake, gorgonzola ice cream and arugula pesto sauce paired with a delightful Old Vines Chenin Blanc. To match Road 13`s Jackpot 5th Element 2011, their elegant and complex Bordeaux style red, Chef Eric beautifully presented a tender lamb loin stuffed with sun dried tomato, French onion tart and vegetable tian. While Road 13`s motto is; “it’s all about the dirt”, one could say that Chef Eric’s motto might be “it’s all about the flavour”. The stunning 22 acres of Tigh-Na-Mara along Rathtrevor Beach, with its receding tides and lovely cottages nestled among the trees, was the perfect setting for Uncorked 2013. If this year was any indication, get your tickets ASAP next year so you don’t miss out! —By Kirsten Tyler Parksville Uncorked Tigh-Na-Mara Seaside Spa Resort & Conference Centre The Beach Club Report EdiblesfestivalsParksvilleWine 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 Pantry December 12, 2014 Four Regions of Chinese Food, Part 1: Les Chan. Part of the interest in chasing down different articles for Eat Magazine is that I never know where I am going to end up when I start my ... Read More Must Have / Restaurants December 11, 2014 Winter Comfort Foods: Congee You know a food has jumped the shark when there’s an entire line of inspirational self-help books about it. Much to my family’s chagrin, this is ... Read More Recipes December 11, 2014 Cauliflower: A Classy Comeback Move over kale, cauliflower is in town and she’s looking mighty fine. In the past year, cauliflower has edged itself to the front of the plate, ... Read More How to Cook December 10, 2014 On Throwing a Fondue Party At 5:22 pm, in advance of a party that starts at 7:00, I am sitting in my kitchen and drinking a glass of Prosecco, trying to decide how things are ... Read More Must Have / Restaurants / Victoria December 5, 2014 Comfort Food for Winter – Japan’s Donburi rice bowls Despite all the spicy mayo and inside-out uramaki rolls we like, sushi has a healthy reputation in the West thanks to its small, individual portions ... Read More Pantry December 4, 2014 Unusual Herbs with Extraordinary Qualities I love herbs. I love the way they smell, how they compliment a dish, and how they make my garden look. Herbs are easy to grow, many are perennial ... Read More Comments are closed.