Bin End Wine Dinner at Cava Restaurant

On June 21, 2011, TVC presented a unique opportunity to enjoy some rare fine wines with an extensive variety of delicious tapas (see menu below) at Cava Restaurant. Cava, a Spanish tapas restaurant in downtown Toronto, was voted Best New Restaurant by Toronto Life magazine in 2007 and most would agree that it has only got better with time. Head chef and co-owner, Chris McDonald, with his years of experience brings a unique twist to Cava's Spanish tapas menu. Chris is one of Canada's most respected chefs, having worked in Italy, Mexico, the United States, and Canada. Some of his past endeavours in Toronto include chef/executive chef at Avalon, Zocalo, Centro, Jump, Stadtländer amongst others.

Since opening in 2006, Cava has continued to generate positive buzz, with Joanne Kates recently including the restaurant as #3 on her Second Annual 100 Best Toronto Restaurants list – up from #6 in 2010. Kates enthuses about the restaurant, stating "Cava is the closest Toronto gets to a tapas bar in Barcelona." Here are a few more rave reviews of Cava:

"Cava is a wine and tapas bar featuring more than two dozen small plates, whose eclectic
flavours reflect the culinary breadth of renowned Chef Chris McDonald's current interests,
ranging from Spanish, Italian and French with occasional Mexican flourishes." – Dine.TO

"This jewel of a dining room is hidden in an alleyway, so the trick is finding it. But the effort is
worth it since Cava offers exquisite tapas like plates and sparkling wines at prices that won't
break your budget." – Frommer's

The event was limited to 56 people and sold out.

CAVA MENU

Chipotle-Caramel Popcorn
***
Papas Fritas
***
"Supergilda"
***
Pincho of Gamay-Poached Foie with Pomegranate and Onion
***
Cava Charcuteria
***
Bruschetta of Edamame, Green Onion, Black Olives, and Sicilian Tomato
***
Watercress and Roasted Beet Salad, Valdeon Blue, and Marcona Almonds
***
Smoked Kingfish Ceviche, Frisée Salad, and Tortilla
***
Fried Japanese Eggplant, Queso Fresco, Honey, and Tomatillo Sauce
***
Grilled Squid, Fingerling Potatoes, Hazelnut Romesco, and Green Onion
***
Line-Caught Albacore Tuna, Jamon Serrano, and Oyster Mushrooms
***
Asparagus a la Plancha, Lemon-Pepper Aioli
***
Venison Anticucho, Warm Red Cabbage Salad
***
Wild Mushroom and Sweet Corn Tamal, Pasilla Chile-Wild Plum Sauce
***
Roasted Quail, Pozole Rojo
***
Cauliflower and Kabocha Squash Tagine, Medjool Dates, Spanish Saffron
***
Grilled Flank Steak, White Vegetable Purée, and Chimichurri
***
Swiss Chard, Pine Nuts, and Currants
***
Churros Con Chocolate

(Final menu subject to change.)

---

THE WINES

Cava (reception wine)
***
Albarino
***
Various bin-end, fine reds from TVC's cellar:
E.g., 2004 Bodegas Castano, Casa Cisca (Spain), 2006 Clos De La Siete (Argentina), 2004 Nicolas
Catena, Alta Cabernet (Argentina), 2004 Poesia - Bodega Poesia (Argentina), 2004 Cesca Vicent -
Abat Domenech (Spain) and more!