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
- smoked salmon “grilled cheese”
shaved red onion, gruyere cheese
- mini milk bun french toast
hazelnut crunch, vanilla crème chantilly
Of 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?