LTBO Crest Les Toques Blanches Ottawa

Crowne Plaza Hotel

Ice on Ice Dinner

February 10, 2006

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Ice on Ice

Winterlude and Ice wine…..uniquely Canadian!

Take a break from the Winterlude activities and celebrate Icewine, winters gift to wine lovers everywhere! Begin your evening with a reception; where you will have an opportunity to sample a variety of icewines from featured Niagara wineries, Vineland Estates, Fielding Estate, Reif Estates Winery, Peller Estates and Hillebrand. Each icewine is matched with an appetizer created by the Crowne Plaza to complement the wine’s lush aromatics and flavours.

Dinner will follow with a uniquely Canadian menu created by Executive Chef Christopher Marz. Each of the five courses will be paired with signature red and white wines from the participating wineries. During the dinner Winemaker Brian Schmidt of Vineland Estates will walk us through the creation of icewine from vine to bottle, sharing with us why icewine is Canada’s most internationally acclaimed wine.

EVENT DETAILS

DATE: Friday February 10, 2006
TIME: Reception 6:00 pm, Dinner 7:00
LOCATION: Crowne Plaza Hotel, downtown Ottawa in the Pinnacle Room.
ADVANCE TICKETS: $95 plus taxes (designated drivers $80 plus taxes)

Weekend getaway (includes dinner and 1 night accommodation) based on single occupancy $259.00 plus taxes. Based on double occupancy $ 349.00 plus taxes.

Contact Elena Lagouto at (613) 688-6847 or elagouto@chiphospitality.com

Refunds will not be given for cancellations.


Ice on Ice

Welcomes Winemaker Brian Schmidt of Vineland Estates

- Reception -
Port Marinated Figs with Mascarpone and Candied Orange
Profiteroles with Chicken Liver Parfait
Maple Bacon Wrapped Seared Scallop
Roasted Vegetable and Goats Cheese Crôute

Featuring Featuring Icewines from Vineland, Fielding, Reif, Peller and Hillebrand

- Upon Arrival -
Start the evening with a toast to Winterlude!
Hillebrand Trius Sparkling Brut

- Appetizer Course -
Salmon Gravlax with a Black Sesame Seed Collar and Peppered Greens, Buckwheat Honey Dressing
2004 Vineland Semi Dry Riesling

- Soup -
Celeriac, Pear and Stilton Soup with Walnut Oil Drizzle
2004 Fielding Chardonnay Musque

Blueberry and Cassis Granité Served in an Ice Bowl

- Main Entrée -
Choice of:
Seared Duck Breast on Spiced Apple and Cherry Compote
Fine Green Beans with Proscuitto, Anna Potato
-or-
Herb Rubbed Roast Alberta “AAA” Beef Tenderloin
Stewed Red Onions, Buttered Rapini, Roast Garlic McCaire Potato
2004 Fielding Pinot Noir
2002 Reif Merlot
2002 Vineland Cabernet Sauvignon

- Dessert Course -
Apple Tartlet with Bourbon Vanilla Ice Cream and a Caramel Lattice
2004 Vineland Vidal Icewine