BC Wine Brunch at Boulevard

On Saturday, we were invited to the last BC Wine Brunch as part of Dine Out Vancouver at the beautiful Boulevard Kitchen and Oyster Bar. Set in their private room, 7 of BC’s top wineries lined the elegant space as guests were able to mingle and taste different wines. Delicious seafood-focused dishes created by Executive Chef Alex Chen who was the 2015 Gold Medal Plates BC Champion were passed around.

The Menu included the following incredible dishes:

  • sawmill bay oyster
    house cured ikura, white soy, scallion
  • egg “salad”
    rye bread, smoked deviled egg yolk, watercress
  • balik salmon
    soft poached quail’s egg, potato blini, crème fraiche
  • foie gras terrine
    preserved cherries, pistachio
  • albacore tuna salad roll
    mint lime dressing
  • crispy pork bao bun
    pork belly, spiced hoisin sauce, cucumber
  • meat ball slider
    italian sausage, fennel seeds, basil pesto, brioche bun
  • chicken and waffle
    buttermilk waffle, crispy chicken thigh, whipped maple bacon
    tarragon butter
  • smoked salmon “grilled cheese”
    shaved red onion, gruyere cheese
  • mini milk bun french toast
    hazelnut crunch, vanilla crème chantilly

img_3425-1Of course, we had to kick brunch off with a crisp glass of Summerland’s Haywire The Bub Sparkling wine, which is a blend of Chardonnay and Pinot Noir. This wine actually paired well with most of the dishes, but we loved it best with the Oysters!

Our other favourite wines included Church & State Wines Coyote Bowl Chardonnay as well as Tantalus Vineyards JuvenilesPinot Noir. If you are planning an upcoming brunch, be sure to offer some BC wines as they pair so well with food. What is your favourite BC Wine with brunch?

#ExploreBCWine

 

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