Did you attend the ChefmeetsGrape event in Vancouver a few weeks ago? It’s always looked forward to by foodies and wine people. BC wines are paired with sustainable foods. I wasn’t able to go, but recently received information about how successful the event was, and which food and wine pairings were the overall winners. Here is the info I received. Enjoy.
(Kelowna, BC) The seventh annual ChefmeetsGrape event, held September 22 in Vancouver, raised over $2,300 for Vancouver Aquarium’s Ocean Wise Program, a national sustainable seafood program that identifies ocean-friendly consumer choices from coast to coast.
The largest annual celebration of the Wines of British Columbia and local food in Vancouver, ChefmeetsGrape showcased 74 top BC wineries and 10 top Ocean Wise Partner restaurants to a crowd of nearly 450 at the Vancouver Convention Centre.
“ChefmeetsGrape is a true celebration of our local producers,” says BC Wine Institute Executive Director Miles Prodan. “The Wines of British Columbia offer a true expression of their unique environment and pair perfectly with British Columbia’s west coast cuisine. We are proud to partner with Vancouver Aquarium’s Ocean Wise program and their partner restaurants to help promote sustainable seafood choices and encourage consumers to sip local and eat local.”
Four of the ten participating restaurants featured sustainable seafood in their ChefmeetsGrape dishes, including winner O’Doul’s Restaurant & Bar (Pinot Noir cured Pacific Provider wild pink salmon, warm Island chanterelle and bacon salad paired with 2009 Garry Oaks Pinot Noir) and runner-up Edible Canada at the Market (Kasu marinated Qualicum Bay scallops, crispy Sloping Hills pork belly, spiced Okanagan peach and apricot compote paired with 2010 JoieFarm A Noble Blend). Members of the BC Shellfish Grower’s Association were also on hand to delight the crowd with five varieties of Oysters at the Critics’ Choice Raw Bar.
For more information about the seventh annual ChefmeetsGrape, visit www.winebc.com.