{"id":11412,"date":"2012-11-25T11:23:48","date_gmt":"2012-11-25T16:23:48","guid":{"rendered":"http:\/\/www.nataliemaclean.com\/blog\/?p=11412"},"modified":"2012-11-25T14:29:16","modified_gmt":"2012-11-25T19:29:16","slug":"wine-and-food-pairing-evening-with-the-visa-infinite-dining-series","status":"publish","type":"post","link":"https:\/\/www.nataliemaclean.com\/blog\/wine-and-food-pairing-evening-with-the-visa-infinite-dining-series\/","title":{"rendered":"Wine and Food Pairing Evening with the Visa Infinite Dining Series"},"content":{"rendered":"

\"\"<\/a><\/strong><\/p>\n

<\/strong>It was an evening of spectacular wine and food at Sidedoor Restaurant recently with the Visa Infinite Dining Series.<\/p>\n

Chef Jonathan Korecki, a contender on the Food Network’s Top Chef Canada, welcomed fellow competitors Carl Heinrich (Richmond Station, Toronto) and Trevor Bird (Fable Kitchens, Vancover) for a wonderful pairing of French wines and tasty dishes noted below.<\/p>\n

Wine expert Nick Hamilton provided lively and informative commentary on the wines and why they paired well with each dish.
\n\"\"<\/a><\/p>\n

 <\/p>\n

Nicolas Feuillatte Champagne<\/strong><\/a>, Champagne, France: A robust and tasty champagne that floods the senses with freshly baked bread and hazelnuts. Pair with: Breton lobster and cream sauce, sole with morel mushrooms, salmon mousse, oysters or as an aperitif. Drink: 2009-2014.\u00a0 537605\u00a0 12%\u00a0 D\u00a0 750 mL\u00a0 $49.85\u00a0 Score: 91\/100.<\/p>\n

 <\/p>\n

\"\"<\/a>Jonathan Korecki<\/strong><\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

Canap\u00e9s
\nChampagne Ros\u00e9 Brut, Nicolas Feuillate<\/strong><\/a><\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

Chef: Carl Heinrich
\nRoasted heirloom beets with pistachio mortadella, arugula and hubbard squash
\nRiesling Reserve, Trimbach 2009<\/strong><\/a><\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

Chef: Trevor Bird
\nChorizo crusted lobster east coast chowder
\nRiesling Grand Cru Pfesigberg, Paul Zinck 2010<\/strong><\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

Chef: Jonathan Korecki
\nRoasted venison, cranberry curry, fall pave
\nBeaune Boucherottes 1er Cru, Louis Jadot 2009<\/strong><\/a><\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

Dairy Farmers of Canada Cheese Course
\nEvanturel, Thornloe Cheese, Thornloe, Ontario
\nLe 1608, Laitierie Charlevoix, Baie-St-Paul, Qu\u00e9bec
\nCeltic Blue, Glengarry Fine Cheese, Lancaster, Ontario
\nVolnay, Domaine Bitouzet-Prieur 2010<\/strong><\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

Chef: Jonathan Korecki
\nPumpkin apple and chocolate
\nCh\u00e2teau La Tour Blanche, 2007<\/strong><\/p>\n

 <\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

Sidedoor Contemporary Kitchen & Bar<\/strong><\/a><\/p>\n

18 York Street\u00a0 Ottawa, ON K1N 5T5
\n(613) 562-9331
\nsidedoorrestaurant.com<\/strong><\/a><\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

It was an evening of spectacular wine and food at Sidedoor Restaurant recently with the Visa Infinite Dining Series. Chef Jonathan Korecki, a contender on the Food Network’s Top Chef Canada, welcomed fellow competitors Carl Heinrich (Richmond Station, Toronto) and Trevor Bird (Fable Kitchens, Vancover) for a wonderful pairing of French wines and tasty dishes noted below. Wine expert Nick Hamilton provided lively and informative commentary on the wines and why they paired well with each dish.   Nicolas Feuillatte Champagne, Champagne, France: A robust and tasty champagne that floods the senses with freshly baked bread and hazelnuts. Pair with: […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[8,10,26],"tags":[],"class_list":["post-11412","post","type-post","status-publish","format-standard","hentry","category-events","category-food-wine-pairing","category-wine-picks"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/11412","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/comments?post=11412"}],"version-history":[{"count":26,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/11412\/revisions"}],"predecessor-version":[{"id":11954,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/11412\/revisions\/11954"}],"wp:attachment":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/media?parent=11412"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/categories?post=11412"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/tags?post=11412"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}