Chatelaine dinner tableThe editors of Chatelaine, Canada’s largest magazine, hosted their first dinner party in the cozy setting of their food kitchen on Thursday evening. Wine and food media gathered to share a delicious multi-course meal.


In the video above, Executive Food Director Claire Tansey welcome guests to the Chatelaine Magazine Kitchen, noting that the magazine is celebrating its 84th year of publication. (Click on the arrow to play the video.)

Before dinner started, we enjoyed cocktails and hors d’oeuvres in the magazine’s offices on the eighth floor of the building that is home to Chatelaine, Today’s Parent, Maclean’s, Canadian Business, MoneySense, Flare, Profit and other magazines.


George Samios, of Wolf Blass Wines, discusses how wine consumption is increasing over beer in the video clip above.

Chatelaine Wolf Blass wines

Melanie Komlos of Chatelaine Magazine recounts the fascinating history of how the magazine started.


Wolf Blass Wines marks its 30th anniversary in the Canadian market.

chatelaine lamb 3

Hors D’oeuvres

Asian Tuna Tartare
Stuffed Medjool Dates
Mushroom Pate
Yellow Label Sparkling Brut Mousseux, South Eastern Australia

First

Lobster Salad with Choux Puff
Yellow Label Chardonnay, South Australia 2012
Gold Label Chardonnay, Adalaide Hills, 2012

As you might guess, the lamb was my favourite dish: succulent, juicy and oozing with mouth-filling flavour.

It paired perfectly with the Wolf Blass GreyLabel Shiraz.

Main

Glazed Rack of Lamb
Roasted Baby Potatoes
Seasonal Vegetables
Yellow Label Limited Edition Shiraz Grenache Mouvedre, Barossa McLaren Vale, 2012
Grey Label Shiraz, McLaren Vale, 2010


Claire talks about the wine and lamb pairing.

Cheese

Gunn’s Hill Five Brothers Cheese (Woodstock, Ontario)
Black Label 33rd Vintage Cabernet Sauvignon Shiraz, South Australia, 2005

Desserts

Cherry Marzipan Cake


Wolf Blass celebrates his 80th birthday.

chatelaine claire tanseyExecutive Food Director Claire Tansey, Chatelaine Magazine

chatelaine menu 1

chatelaine table 2

 Photo credits: Chatelaine Magazine