The Wines of British Columbia and Vancouver Aquarium Ocean Wise have partnered to bring an exciting Canadian West Coast wine and culinary celebration to the James Beard House in New York on Wednesday, April 5, 2017.
Six wineries from two of British Columbia’s wine regions, the Okanagan Valley and Similkameen Valley, and acclaimed Executive Chef Ned Bell of Vancouver Aquarium Ocean Wise are heading to New York City to decant, whisk, and flambé, their award-winning wines and culinary talent with distinguished media and guests.
“Wines of British Columbia is excited to partner with Chef Ned Bell in showcasing premium BC wines and sustainable BC seafood to one of the most exciting wine markets in the world,” notes Miles Prodan, CEO and President of the BC Wine Institute. “This event offers an excellent opportunity for New York media and trade to experience the versatility of BC VQA Wines – meaning 100 per cent grown and made in BC – through exceptional seafood pairings created and prepared by one of Canada’s most celebrated chefs.”
BC wine continues to gain traction among top wine critics and travel writers at home and abroad with recent international acclaim in Wine Enthusiast Magazine, Decanter Magazine, and The Drinks Business. “This is an exciting time for the BC wine industry as BC VQA Wines become more globally recognized for their premium quality,” says Prodan. “Our wine industry has grown exponentially over the last few years attracting winemakers from across the globe who are creating highly sought after wines that are now breaking into the US market.”
“I am incredibly honored to be cooking at the James Beard House this year! Showcasing BC’s extraordinary wines and some of the best seafood in the world from right here in the Pacific Northwest! The opportunity to collaborate with some of the best wineries from our region and local Oceanwise seafood is a delicious dream come true for this Okanagan boy!”
The main event will be held over lunch, targeting key New York trade and media, and will be followed by a James Beard House member dinner that evening. The lunch and dinner will feature a chef collaborative menu showcasing the best of BC’s sustainable seafood as Chef Ned Bell presents honoured guests with a multi-course feast complimented and paired with exceptional BC VQA Wines.
Hosted and led by the BCWI, Vancouver-based sommelier, wine consultant and writer Kurtis Kolt will emcee the event, taking guests on a virtual journey through BC’s spectacular wine regions.
“We are excited to have Kurtis take the lead on the wine and food pairings. Named BC Sommelier of the Year 2010 and one of Vancouver’s Top 40 Foodies under 40, Kurtis has worked with top Vancouver restaurants, led many BC wine programs, and has participated in numerous New York City events and judging panels; he is a great advocate to introduce the Wines of British Columbia to this exciting market,” says Laura Kittmer, Media Relations Manager of the BC Wine Institute.
The outstanding menu features sustainable BC ingredients including spot prawns, Kusshi oysters, geoduck and pacific scallops, albacore tuna tataki,West Coast mussels and clams, BC salmon, Haida Gwaii halibut, and more. The dishes served will be heightened by fantastic wine pairings from Bench 1775 Winery, Black Hills Estate Winery, Bordertown Vineyards & Estate Winery, Little Farm Winery, Poplar Grove Winery, and Steller’s Jay Brut.
Following the James Beard House events, British Columbia wineries will present 22 BC VQA Wines in an exclusive walk-around tasting at New York’s trending wine bar Terroir Tribeca on April 6.
Access to the media lunch at the James Beard House and BC Wine tasting at Terroir Tribeca is by invitation only; guests include key wine trade, media, sommeliers and other VIPs interested in British Columbia Wine Country for tourism and investment opportunities.
Wines of British Columbia Participating Wineries
- Bench 1775 Winery
- Black Hills Estate Winery
- Bordertown Vineyards & Estate Winery
- Little Farm Winery
- Poplar Grove Winery
- Nk’Mip Cellars
- Steller’s Jay