Gourmet Food and Wine Show 2009: ViniPortugal Dinner at Oasi

Last week I attended a special pre-Gourmet Food and Wine Show dinner hosted by Jennifer Campbell, Chris Waters, Jennifer Wilhelm (all of Gourmet Food and Wine Show), and William Delgado (of the Portuguese Trade Commission). The dinner was held in the extremly attractive Oasi event space with the evening’s audience consisting mainly of members of the public augmented by a small number of wine writers and sommeliers.

With ViniPortugal being one of the major sponsors of this year’s show, this dinner was designed to showcase a plethora of varied Portuguese bottlings alongside Chef Todd Clarmo’s innovative contemporary take on Portuguese cuisine.

The reception consisted of a selection of hors d’oeuvres: Sticklebacks with Cured Lemon Aioli, Salt Cod Fritters with Rouille and Prosciutto-Wrapped Figs with Toasted Walnuts. These were served alongside Lancers white, Periquita Red and Fonseca White Port.

 

The interior of Oasi, Toronto

The interior of Oasi, Toronto

Grilled Quail Piri Piri with Creamed Truffled Potatoes and Salsa Verde

Grilled Quail Piri Piri with Creamed Truffled Potatoes and Salsa Verde

Served with 2007 Quinta da Lagoalva “Talhão #1” Ribatejo
and 2008 Esporão “Reserva White” Alentejo

Roasted Skate Wing and Barigoule with Braised Artichokes, Mesquite Bacon and a Genevoise Sauce

Roasted Skate Wing and Barigoule with Braised Artichokes, Mesquite Bacon and a Genevoise Sauce

Served with 2007 Cortes de Cima “Chaminé” Alentejano
and 2007 João Portugal Ramos “Vila Santa Red” Alentejo

 

Writer Michael Vaughn and Sommelier Sara d'Amato

Writer Michael Vaughn and Sommelier Sara d’Amato

Rosemary-Roasted Saddle of Lamb wrapped in Fall Greens with Buttered Brussels Sprouts, Root Purees and Sweet Garlic Jus

Served with 2005 Carm “Grand Reserve Red”  Douro
and 2005 Quinta da Lagoalva syrah/Touriga Nacional Ribatejo

Portuguese Cheese with Fig Jam and Crostini

Served with 2002 Van Zeller Vintage Port
and 2001 Quinta do Panascal Vintage Port

Classic Molotov with Port-Poached Pears and Caramel Sauce

Served with Taylor Fladgate 10 Year Tawny Port
and Taylor Fladgate 20 Year Tawny Port

 

To read more about this weekend’s Gourmet Food and Wine Show click here.

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