When Wine Director Joshua Carlson, and Chef/Owner Jean-Francis Quaglia approached Heidi Noble from JoieFarm a to ask if they would be interested in doing a winemakers dinner, it was a resounding yes.
In Heidi’s words, “We don’t often do winemaker’s dinners, however it was a great honour to have been asked by Provence Marinaside because they have been a client of since our 2004 vintage. They have been incredibly supportive over the years and we are honoured to participate.”
From there, it was just a matter of getting together with the Chefs, and the Winemaker to choose some wines, and create a menu to match. I say that like it was nothing, but I can assure you that there was plenty of tasting, discussion, tasting, experimentation, tasting, and of course tasting done in order to create this menu. For the more observant in the crowd, you’ll notice that there seems to be an excess of tasting, but that really is how it goes when we’re doing these things. It’s important to taste at every step of the process (sometimes more than once) to ensure that things are going the way you want them to. Plus, we just like to taste wine and food. I know that after all that tasting, everyone here is pleased with the outcome and can’t wait for you to see what we’ve created.
Heidi had this to say about the process of putting together this dinner ” The creation of the menu for our winemaker’s dinner was a three-way collaboration between Jean-Francis Quaglia, Josh Carlson, and myself. Josh has intimate knowledge of the JoieFarm portfolio having been working with our wines since our first vintage in 2004 and our wines speak well to JF’s Southern French heritage and his Mediterranean menu. This dinner will be a great opportunity to share a selection of our core wines, as well as wines from our library selection, with a menu that will elevate our wines.”
When: November 27, 2018 (6:30pm reception | 7:00pm dinner)
Where: Provence Marinaside – 1177 Marinaside Crescent
What: A 5 course paired dinner featuring JoieFarm Wines (see below for details)
How Much: $125 per person (exclusive of taxes and gratuity)
Book your seats now, for this great event.
Online reservations are not available for this event, please call us at 604.681.4144 to book your table. Please note that a credit card will be required to make your booking. Changes or cancelations must be made a minimum of 48 hours in advance.PRV1831 JoieFarm Menu