Where did I eat?
I was invited to the Summer Winemaker Dinner Series at Steeps Bar and Grill on top of Whistler Mountain. The theme of this dinner was the Okanagan Vineyard Collective and the food was prepared by Whistler Blackcomb Catering sous chef Joel Kaastra. There will be a winter version of the winemakers dinner in the upcoming year with dates to be released soon.
What do they specialize in?
Several course meals paired with British Columbia wines.
What was the vibe?
Professional, elegant, scenic.
What did I eat?
Grilled shrimp and Okanagan peach, cucumber salad, spicy avocado puree and baby basil
- This was the perfect light, fresh, and summery dish to start the meal.
- The peaches added a bit of sweetness that went well with the fresh herb flavour of the baby basil.
- This dish was paired with the See Ya Later Ranch Gewürztraminer. I love this wine because it is juicy, slightly sweet, and easy to drink.
Two Rivers duck wings served with a merlot BBQ sauce
- The duck meat was flavourful and I enjoyed the wine bbq sauce, but I wish the wings were more meaty as I found these were mostly just crispy skin
- This dish was served with the NK’Mip Cellars Qwam Qwam Merlot. I thought this was a good pairing with the rich flavour of the duck meat and bbq sauce.
Grilled angus beef tenderloin, asparagus, squash, oyster mushrooms, tarragon honey butter and Meritage syrup
- The beef tenderloin was not quite as rare as I would normally like, however, it was still very tender and delicious when soaked in the tarragon butter
- I loved all the vegetable pairings and thought the earthy flavours of the mushrooms and asparagus went well with the meat.
- This dish was served with the Jackson-Triggs Okanagan Grand Reserve Red Meritage. I didn’t care for this wine as much as I found it too light and didn’t have a strong or developed flavour.
- This cheese plate consisted of farmhouse cheddar, smoked gouda & beddis blue cheese and was served on Purebread cranberry and ginger crostini, Okanagan pear and apple compote
- I love strong cheese and fell in love with the sharp flavour of the farmhouse cheddar and blue cheese.
- The wine served with this course was the Black Sage Vineyards Shiraz, which I think paired nicely and I really enjoyed because I love the spicy, fruity, notes in shiraz wine.
White chocolate and mascarpone cheesecake
- I loved that this cheesecake had a super light, almost whipped texture to it that didn’t leave you feeling heavy and gross after eating it.
- The white chocolate was used sparingly to just accentuate the cheesy flavour and had the perfect amount of sweetness to it.
- This dish was served with the Inniskillin Okanagan Riseling Ice Wine, which was extremely sweet and indulgent and could have been a dessert on its own.
Disclosure: I did not pay for my meal.
I go to a lot of tasting dinners and this dinner was the most professional and efficiently run one I’ve been to. The amount of food and wine was perfect to fully satisfy you, but not leave you feeling overwhelmingly full and the food came out at a good pace so it didn’t run too long.