We hosted dinner club just over a week ago. This was our second turn to host (see round one here) and it was another great night with delicious (mostly) local food and copious amounts of good wine.

I’m not going to pretend that I made the food, because Geir took the lead on that. But I did set the table, got the house ready, and worked with my sommelier friend Jonathan Wilson at Harvest Wines to pair the courses.

We started with a cheese and preserves board (which included some awesome bacon jam from our friend Lisa Wood at Fusion Catering), as well as a mango bellini welcome cocktail. After our guests were seated, here is how it all went down…

First Course:

Jerusalem artichoke soup, toasted pumpkin seeds.
Parsley, garlic and lemon gremolata on freshly whipped cream to stir in.

Wine:

The Nk’Mip Pinot Blanc (BC)

Second Course:

Rustic white bean salad with fresh basil, balsamic drizzle. Served with mesclun greens tossed in a truffle oil vinaigrette

Wine:

Concilio Arjent Sauvignon Blanc (Italy)

Third Course:

Seared prawns with tomatillo salsa fresca, avocado cream, chili threads

Wine:

Gaspereau New York Muscat (Nova Scotia)

Fourth Course:

Braised short rib on celeriac puree with double smoked bacon and sweet peas, pea shoots

Wine:

Vega Sindoa Cabernet Sauvignon (Spain)

Fifth Course:

Apple tarte tatin with housemade Calvados ice cream and apple chip

Wine:

Your choice of Grand Pre Pomme d’Or or Jost Framboise (both Nova Scotia)

Check out more photos in the gallery…