{"id":16810,"date":"2013-11-08T08:10:55","date_gmt":"2013-11-08T13:10:55","guid":{"rendered":"http:\/\/www.nataliemaclean.com\/blog\/?p=16810"},"modified":"2013-11-09T09:45:18","modified_gmt":"2013-11-09T14:45:18","slug":"dazzling-wine-and-food-pairing-dinner-party-at-chatelaine","status":"publish","type":"post","link":"https:\/\/www.nataliemaclean.com\/blog\/dazzling-wine-and-food-pairing-dinner-party-at-chatelaine\/","title":{"rendered":"Dazzling Wine and Food Pairing Dinner Party at Chatelaine"},"content":{"rendered":"<p><a href=\"http:\/\/www.nataliemaclean.com\/blog\/dazzling-wine-and-food-pairing-dinner-party-at-chatelaine\/\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-16826\" alt=\"Chatelaine dinner table\" src=\"http:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/10\/Chatelaine-dinner-table.jpg\" width=\"550\" height=\"416\" srcset=\"https:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/10\/Chatelaine-dinner-table.jpg 550w, https:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/10\/Chatelaine-dinner-table-160x121.jpg 160w, https:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/10\/Chatelaine-dinner-table-350x264.jpg 350w, https:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/10\/Chatelaine-dinner-table-125x94.jpg 125w, https:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/10\/Chatelaine-dinner-table-200x150.jpg 200w\" sizes=\"auto, (max-width: 550px) 100vw, 550px\" \/><\/a>The editors of Chatelaine, Canada&#8217;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.<\/p>\n<p><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/V-YvO94P2EU?rel=0\" height=\"450\" width=\"600\" allowfullscreen=\"\" frameborder=\"0\"><\/iframe><br \/>\nIn 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.)<\/p>\n<p>Before dinner started, we enjoyed cocktails and hors d&#8217;oeuvres in the magazine&#8217;s offices on the eighth floor of the building that is home to Chatelaine, Today&#8217;s Parent, Maclean&#8217;s, Canadian Business, MoneySense, Flare, Profit and other magazines.<\/p>\n<p><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/3X7feEKO2s0?rel=0\" height=\"450\" width=\"600\" allowfullscreen=\"\" frameborder=\"0\"><\/iframe><br \/>\nGeorge Samios, of Wolf Blass Wines, discusses how wine consumption is increasing over beer in the video clip above.<\/p>\n<p><a href=\"http:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/10\/Chatelaine-Wolf-Blass-wines.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-16829\" alt=\"Chatelaine Wolf Blass wines\" src=\"http:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/10\/Chatelaine-Wolf-Blass-wines.jpg\" width=\"500\" height=\"506\" srcset=\"https:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/10\/Chatelaine-Wolf-Blass-wines.jpg 500w, https:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/10\/Chatelaine-Wolf-Blass-wines-160x161.jpg 160w, https:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/10\/Chatelaine-Wolf-Blass-wines-350x354.jpg 350w, https:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/10\/Chatelaine-Wolf-Blass-wines-35x35.jpg 35w, https:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/10\/Chatelaine-Wolf-Blass-wines-125x126.jpg 125w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><br \/>\n<iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/86YML6bkazQ?rel=0\" height=\"338\" width=\"600\" allowfullscreen=\"\" frameborder=\"0\"><\/iframe><br \/>\nMelanie Komlos of Chatelaine Magazine recounts the fascinating history of how the magazine started.<\/p>\n<p><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/HFKlSjPU4bc?rel=0\" height=\"450\" width=\"600\" allowfullscreen=\"\" frameborder=\"0\"><\/iframe><br \/>\nWolf Blass Wines marks its 30th anniversary in the Canadian market.<\/p>\n<p><a href=\"http:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/10\/chatelaine-lamb-3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-16813\" alt=\"chatelaine lamb 3\" src=\"http:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/10\/chatelaine-lamb-3.jpg\" width=\"550\" height=\"481\" srcset=\"https:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/10\/chatelaine-lamb-3.jpg 550w, https:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/10\/chatelaine-lamb-3-160x139.jpg 160w, https:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/10\/chatelaine-lamb-3-350x306.jpg 350w, https:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/10\/chatelaine-lamb-3-125x109.jpg 125w\" sizes=\"auto, (max-width: 550px) 100vw, 550px\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><strong><em>Hors D&#8217;oeuvres<\/em><\/strong><\/p>\n<p style=\"text-align: center;\">Asian Tuna Tartare<br \/>\nStuffed Medjool Dates<br \/>\nMushroom Pate<br \/>\nYellow Label Sparkling Brut Mousseux, South Eastern Australia<\/p>\n<p style=\"text-align: center;\"><strong><em>First<\/em><\/strong><\/p>\n<p style=\"text-align: center;\">Lobster Salad with Choux Puff<br \/>\nYellow Label Chardonnay, South Australia 2012<br \/>\nGold Label Chardonnay, Adalaide Hills, 2012<\/p>\n<p style=\"text-align: center;\">As you might guess, the lamb was my favourite dish: succulent, juicy and oozing with mouth-filling flavour.<\/p>\n<p style=\"text-align: center;\">It paired perfectly with the Wolf Blass GreyLabel Shiraz.<\/p>\n<p style=\"text-align: center;\"><strong><em>Main<\/em><\/strong><\/p>\n<p style=\"text-align: center;\">Glazed Rack of Lamb<br \/>\nRoasted Baby Potatoes<br \/>\nSeasonal Vegetables<br \/>\nYellow Label Limited Edition Shiraz Grenache Mouvedre, Barossa McLaren Vale, 2012<br \/>\nGrey Label Shiraz, McLaren Vale, 2010<\/p>\n<p style=\"text-align: center;\"><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/xiEVpwigqmo?rel=0\" height=\"450\" width=\"600\" allowfullscreen=\"\" frameborder=\"0\"><\/iframe><br \/>\nClaire talks about the wine and lamb pairing.<\/p>\n<p style=\"text-align: center;\"><strong><em>Cheese<\/em><\/strong><\/p>\n<p style=\"text-align: center;\">Gunn&#8217;s Hill Five Brothers Cheese (Woodstock, Ontario)<br \/>\nBlack Label 33rd Vintage Cabernet Sauvignon Shiraz, South Australia, 2005<\/p>\n<p style=\"text-align: center;\"><strong><em>Desserts<\/em><\/strong><\/p>\n<p style=\"text-align: center;\">Cherry Marzipan Cake<\/p>\n<p><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/3NnAl5mAFew?rel=0\" height=\"450\" width=\"600\" allowfullscreen=\"\" frameborder=\"0\"><\/iframe><br \/>\nWolf Blass celebrates his 80th birthday.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/11\/chatelaine-claire-tansey.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-16946\" alt=\"chatelaine claire tansey\" src=\"http:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/11\/chatelaine-claire-tansey-350x546.jpg\" width=\"350\" height=\"546\" srcset=\"https:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/11\/chatelaine-claire-tansey-350x546.jpg 350w, https:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/11\/chatelaine-claire-tansey-160x249.jpg 160w, https:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/11\/chatelaine-claire-tansey-125x195.jpg 125w, https:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/11\/chatelaine-claire-tansey.jpg 600w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><\/a>Executive Food Director Claire Tansey, Chatelaine Magazine<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/10\/chatelaine-menu-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-16811\" alt=\"chatelaine menu 1\" src=\"http:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/10\/chatelaine-menu-1.jpg\" width=\"363\" height=\"472\" srcset=\"https:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/10\/chatelaine-menu-1.jpg 550w, https:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/10\/chatelaine-menu-1-160x208.jpg 160w, https:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/10\/chatelaine-menu-1-350x455.jpg 350w, https:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/10\/chatelaine-menu-1-125x162.jpg 125w\" sizes=\"auto, (max-width: 363px) 100vw, 363px\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/10\/chatelaine-table-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-16812\" alt=\"chatelaine table 2\" src=\"http:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/10\/chatelaine-table-2.jpg\" width=\"223\" height=\"600\" srcset=\"https:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/10\/chatelaine-table-2.jpg 223w, https:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/10\/chatelaine-table-2-160x430.jpg 160w, https:\/\/www.nataliemaclean.com\/blog\/wp-content\/uploads\/2013\/10\/chatelaine-table-2-125x336.jpg 125w\" sizes=\"auto, (max-width: 223px) 100vw, 223px\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><em><strong><em>\u00a0Photo credits: Chatelaine Magazine<\/em><br \/>\n<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The editors of Chatelaine, Canada&#8217;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&#8217;oeuvres in the magazine&#8217;s offices on the eighth floor of the building that is home to Chatelaine, Today&#8217;s Parent, Maclean&#8217;s, Canadian Business, MoneySense, [&hellip;]<\/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":[314,313,8,10,299],"tags":[],"class_list":["post-16810","post","type-post","status-publish","format-standard","hentry","category-australia-wine","category-australian-wine","category-events","category-food-wine-pairing","category-winemaker-dinner"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/16810","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=16810"}],"version-history":[{"count":14,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/16810\/revisions"}],"predecessor-version":[{"id":16983,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/16810\/revisions\/16983"}],"wp:attachment":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/media?parent=16810"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/categories?post=16810"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/tags?post=16810"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}