Wine, food & MORE WINE!

TVC members and guest enjoyed a fantastic evening of great good, good fun and spectacular wines at our Cellar Clear Out / Bin End Dinner at Trevor Kitchen and Bar on June 17th. In addition, we gave away from door prizes - memberships and a couple bottles of wine.  All in all, a fabulous evening! Thanks to all those who came out.  Let's do it again in a few more years!

Dinner & Cellar Clear Out at Trevor Kitchen & Bar!

Well here it is! The event you've all been waiting for & to which we all look forward to every few years - our cellar clear out and fine dining on Tuesday June 17! Those who've attended one of these events in the past know that the wine is copious!! And when you see the list of wines we'll be bringing from our cellar, you know that to order just one bottle of just about any of these wines in a restaurant would cost an arm and a leg because a) they are pretty expensive to begin with and b) they are even more expensive in a restaurant because of heavy markups. But you get to enjoy not just 1, but several different pricey wines at each table along with a 5-course meal. What a great deal!!! And we usually have a couple of door prizes to make the evening more fun.

Seating is limited to 80 so don't delay making your reservation.Tickets have already started to sell quickly.

Event Theme: Dinner and Cellar Clear Out at Trevor Kitchen & Bar
Date: Tuesday, June 17th Time: Reception; 6:30 PM; Dinner: 7 PM
Place: Trevor Kitchen & Bar
Address: 38 Wellington Street East, Toronto M5E 1C7
Price: TVC Members: $112 / Guests/Non-Members: $137 (all inclusive)
Register / Buy Tickets

You are welcome to join TVC to get a reduced event fee at this and the remaining events in 2014.

Our menu.

menu dégustation - june 17th, 2014

shrimp & bacon potsticker with peppered tamari
watermelon & spearment gazpacho
cognac steak tartar tacos
sparkling wines


sweet pea & lettuce with feta & mint in champagne vinaigrette
chablis


roast pork loin with jalapeno & cheddar polenta, bacon, pickled peppers & honey mushrooms
bordeaux


pepper seared sirloin & braised beef cheeks with horseradish, crispy shallots & sunchoke purée
syrah


thunder oak gouda with fig & thyme flower honey
dessert wines

chef de cuisine: sean vodden
executive chef: trevor wilkinson

Some of our wines

Chablis

2004 Louis Michel Chablis 1er Cru Montee de Tonnerre
2004 Jean-Marc Brocard Chablis Grand Cru Les Clos
2009 William Fevre Chablis 1er Cru Montee de Tonnerre
2009 Domaine Servin Chablis 1er Cru Montee de Tonnerre
2009 Gerard Duplesis Chablis 1er Cru Montmain
2009 William Fevre Chablis Grand Cru Bougros
2009 William Fevre Chablis Grand Cru Les Clos
2009 LA CHABLISIENNE Chablis Grand Cru Les Preuses
2009 Drouhin Chablis Grand Cru Vaudesir
2009 Albert Bichot Chablis Grand Cru Vaudesir

Red Bordeaux

1995 Malescot St. Exupery Margaux 3e
1997 LA CONSEILLANTE Pomerol
1997 La Croix du Gay Pomerol
2000 D'Angludet Margaux
2000 D'Issan Margaux 3e
2000 Malescot St. Exupery Margaux 3e
2000 D'Armailhac Pauillac 5e
2000 Grand Puy Lacoste Pauillac 5e
2000 Pontet Canet Pauillac 5e
2000 Grand Pontet St. Emilion GCC
2000 Talbot St. Julien 4e

Syrah 

2002 McNicol
2005 Henschke Mount Edelstone
2007 Clarendon Hills Moritz
2006 Montes Folly
1995 Chateau de Beaucastel CdP
1998 Chateau de Beaucastel CdP
1999 Chateau de Beaucastel CdP
2000 Chateau de Beaucastel CdP
2001 Chateau de Beaucastel CdP
2003 Chateau de Beaucastel CdP
2006 Ferraton Pere et Fils Les Dionnieres Ermitage

Plus Champagne, sparkling wines, ports and sweet wines for the appetizers and desserts. Tickets have already started to sell quickly!!

Bin End Dinner Evening

It's surprising how quickly 10 bottles of Champagne get drunk - and yes, it was real champagne and not sparking wine we served at our dinner at Trevor Kitchen & Bar! The moment I arrived at the restaurant, I recognized that it's on the site of what used to be Vines, Toronto first wine and cheese bar many years ago.

Although not always in very generous portions, overall the food was very good, particularly the beef dish. Executive Chef Trevor Wilkinson did a great job of creating special dishes to complement our wines. The Canadian Chardonnays and some of the German Rieslings had not held up very well over time but the reds - Burgundies, Bordeaux and the big bodied reds of California and S. America - were fantastic! Could have drunk a lot more of them!

A huge thanks goes to Chris Morris, TVC Director, who virtually organized the evening single handedly. He did a wonderful job and can't be thanked enough.  And we can't forget our winebuyers: Peter Muto, Michael Matthews and Larry Goldstein -  who over the past few years bought all of these wonderful wines.  And it was both a happy and sad occasion for Peter Muto who will be departing our club to move to another province to return to university for his law degree.  We can't thank him enough for all the time and effort he put into acquiring many of our wines for past and future events.  As he told me, "regrettably, I won't get to drink them in future."   We're also grateful to Michael Matthews, Director, for organizing the wine quiz. It was very difficult but two tables collectively amassed a lot of wine knowledge to get most of the answers correct and tied for first place.  Prizes were French truffles and other sweets.  And the winner of our draw for a bottle of Port was TVC member Colleen Bryan.

With the exception of one couple, everyone had a great time at our bin end (cellar clean-out) dinner.  As the saying goes, you can't please everyone all the time but the rest of us had a lovely evening. 

Double click the album to view larger sizes of the photos.

Final menu

Executive Chef Wilkinson has finalized our menu for next week. Here it is with some changes:

menu dégustation spéciale for Toronto Vintners Club

May 18, 2010

sushi pizza, ahi tuna tartare on crispy rice cake

potato pancake with crème fraiche & trout roe

Champagne

*

lobster bisque with lobster corndog & mustard cream

Chardonnay and German Riesling

*

ricotta gnocchi with venison ragout & sage

Burgundy and Bordeaux

*

dry aged ontario beef striploin with potato crusted sweetbread & horseradish subchoke pureé

Full bodied reds from California, Italy, Australia, S. America

*

fifth town aged goat cheddar with apple preserve & thyme flower honey

Port