Wild Fermentations: A Long-Table Dinner
Saturday, June 29th - 6pm onwards
Join us at Averill Creek for an open-air Long Table experience where we celebrate the wonders of fermentation alongside the release of Brent Rowland’s wines: Joue by Averill Creek Vineyard.
New winemaker Brent Rowland has partnered with pioneer chef Nicholas Waters of Toque Catering to curate a four-course menu exploring the relationship between fermented foods and wild fermented wines.
We will begin with canapés and a sampling of reserve wines at 6pm, and move into a long-table dinner at 7pm on our terrace overlooking the Cowichan Valley. Come celebrate all-things-fermented with us!
Canapé Service & Reserve Wines
An assortment of canapés
Averill Creek Brut 2010, Somenos Series Pinot Gris 2016, Somenos Series Pinot Noir 2017
4 Course Dinner
Avocado Roulade with Prawn Salad
Sorrel Leaves, Lime Greek Yogurt Sauce, Tobiko Roe Powder & Oil
Wine pairing - Averill Creek Vineyard’s 2018 Rosé
Roasted Cauliflower & Apple Tempeh
Cucumber Kimchi, Pickled Baby Vegetables
Roasted Apple & Mint Yogurt
Wine pairing - Averill Creek Vineyard 2018 Joue White
Confit Halibut Cheeks
Fermented Plum Kombucha
Grilled Porcini, Puffed Rice Cracker, Basil Pesto
Wine pairing - Averill Creek Vineyard 2018 Joue Red
Apples & Honey
Charme De L’Ile Poached Apples & Wild Mountain Honey
Goat Milk Ice Cream, Japanese Knotweed & Red Flowering Current Tart
Wine pairing - Averill Creek Vineyard Charme De L’Ile