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Dinner Out: The Port Pub Bistro Wine Pairing Dinner with Planter’s Ridge Winery
Scott Campbell
I seem to be spending a lot of time in Port Williams lately. Between new breweries and distilleries opening up and fantastic restaurants that have been there for a while – I keep finding myself drawn back to “the Port†for many delicious and tantalizing reasons. Last week The Port Pub Bistro gave me yet another reason to go back.
The Port Pub Bistro presented an intimate dinner with Chef Charlie Burtt, and exclusive wine pairings with Planter’s Ridge Sommelier, Gabrielle Pope, to a room full of very appreciative diners – including yours truly. Chef Burtt started us off with a pungent plate of local delights – Salted Herring, pickled condiments, balsamic caviar, baguette, and scallop mousse. Gabrielle paired this first course with the Planter’s Ridge L’Acadie. The fresh tasting L’Acadie worked great with the robust seafood and got our taste buds warmed up for the courses that were to follow.
Next, Chef Burtt served up a fantastic Herb and Panko Crusted Lamb with smoked potato, grilled oyster mushroom, and blistered dehybridized tomato alongside a red wine gastrique. The tangy gastrique and smoked potato stood up well with the herbed lamb. Gabrielle paired this course with the Planter’s Ridge Quintessence Red – a perfect selection.The full-bodied red wine went nose to nose with the expertly seasoned lamb.
That brought us up to the Seared Pork Belly. The pork was served with a pea puree and a pickled radish maple Riesling cream. The sweet cream alongside the rich pork belly was amazing and had everyone at our table salivating as our plates were placed before us. The Planter’s Ridge Riesling was a great light and airy selection and cut through the richness of the pork.
The fourth course featured Hungarian Duck Breast. Served alongside Swiss chard, honey parsnip puree, eastern orange glaze, cherry syrup, and celeriac root chip, this course was one of my favourites. The duck was cooked perfectly and with the aromatic accompaniments was a sensational dish for all the senses. The bright and intense aroma’s of the Planter’s Ridge Heritage Red was a bang-on pairing for this rich dish.
We ended the evening with a Valley Fruit Parfait that was a perfect finale for the evening. With peaches, apples, blueberries, blackberries, and strawberries cleverly combined with quark cream nectar syrup and praline dust, this dessert was delicious and presented elegantly. Not to be outdone on the last course, Sommelier Gabrielle rose to Chef Burtt’s challenge and presented the Planter’s Ridge Valley Nectar Mead. This honey-based liqueur was perfect alongside the sweet parfait.
I’m told that this will not be the last dinner and wine-pairing event at the Port Pub Bistro so be sure to keep your eye out for any upcoming culinary treats they’ll be featuring. I promise you that Chef Burtt and the expert, cheerful serving staff at the Port Pub Bistro will not disappoint.
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