Join Chef Angie MacRae and Sommelier Stacey Metulynsky at the Urban Element for an unforgettable cooking demonstration and wine-paired meal featuring local ingredients and libations. While Angie demonstrates easy cooking techniques and shares fun chef secrets, Stacey gives easy wine pairing tips and tricks for each dish. They bring fun into the kitchen and heat up Winterlude with their engaging, spirited presentation. This dining experience includes a four-course dinner with wine pairings and a copy of the cookbook This Food That Wine, signed and personalized of course!

Date: Friday, February 1st, 2008
Time: 6:00 p.m. - 9:00 p.m.
Location: The Urban Element (424 Parkdale Avenue, Ottawa)
Tickets: $150 + tax, book by calling 613-722-0885 or email bookings@theurbanelement.ca

Check out the fantastic menu, featuring recipes from the book This Food That Wine:

Jerusalem Artichoke Soup - a simple but impressive soup prepared using locally grown Jerusalem Artichokes, a vegetable native to Canada.  Angie demos the tricks to making a velvety-smooth soup and shows simple garnish ideas.  Paired with an oak-aged Chardonnay sourced from our closest Ontario wine region – Prince Edward County. 

Pan Seared Maple Trout with Apple Turnip Compote – Angie puts together a truly Canadian dish featuring a trout, apples, turnips, and maple syrup.  Stacey pairs it up with a uniquely Ontarian Vidal as the perfect complement to Angie’s delicious dish.

Saskatoon Berry Sauce – food doesn’t get anymore Canadian than this!  Angie takes the fear out of cooking game meat and introduces everyone to the delicious Saskatoon Berry.  Stacey goes west for her wine pick, with a delicious Meritage blend from British Columbia’s Okanagan Valley.

Ricotta Fritters with Apple Ice Cider Glaze – Angie uses locally produced cheese to create a sinfully delicious doughnut, while Stacey pours some Quebec Apple Ice Cider into a pot of simple syrup to create an intensely flavoured glaze.  Angie shows how easy it is to make your own doughnuts and Stacey chats about how to pair wine with sweet food. 

This entry was posted on Sunday, January 13th, 2008 at 2:03 pm and is filed under Groovy Grapes News. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.

Join Chef Angie MacRae and Sommelier Stacey Metulynsky at the Urban Element for an unforgettable cooking demonstration and wine-paired meal featuring local ingredients and libations. While Angie demonstrates easy cooking techniques and shares fun chef secrets, Stacey gives easy wine pairing tips and tricks for each dish. They bring fun into the kitchen and heat up Winterlude with their engaging, spirited presentation. This dining experience includes a four-course dinner with wine pairings and a copy of the cookbook This Food That Wine, signed and personalized of course!

Date: Friday, February 1st, 2008
Time: 6:00 p.m. - 9:00 p.m.
Location: The Urban Element (424 Parkdale Avenue, Ottawa)
Tickets: $150 + tax, book by calling 613-722-0885 or email bookings@theurbanelement.ca

Check out the fantastic menu, featuring recipes from the book This Food That Wine:

Jerusalem Artichoke Soup - a simple but impressive soup prepared using locally grown Jerusalem Artichokes, a vegetable native to Canada.  Angie demos the tricks to making a velvety-smooth soup and shows simple garnish ideas.  Paired with an oak-aged Chardonnay sourced from our closest Ontario wine region – Prince Edward County. 

Pan Seared Maple Trout with Apple Turnip Compote – Angie puts together a truly Canadian dish featuring a trout, apples, turnips, and maple syrup.  Stacey pairs it up with a uniquely Ontarian Vidal as the perfect complement to Angie’s delicious dish.

Saskatoon Berry Sauce – food doesn’t get anymore Canadian than this!  Angie takes the fear out of cooking game meat and introduces everyone to the delicious Saskatoon Berry.  Stacey goes west for her wine pick, with a delicious Meritage blend from British Columbia’s Okanagan Valley.

Ricotta Fritters with Apple Ice Cider Glaze – Angie uses locally produced cheese to create a sinfully delicious doughnut, while Stacey pours some Quebec Apple Ice Cider into a pot of simple syrup to create an intensely flavoured glaze.  Angie shows how easy it is to make your own doughnuts and Stacey chats about how to pair wine with sweet food. 

This entry was posted on Sunday, January 13th, 2008 at 2:03 pm and is filed under Groovy Grapes News. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.