For a second year in a row, the Ballroom at the Brookstreet Hotel in Kanata provided the setting for the Annual Christmas Gala; a gala that many argued outdid last year’s!

The opening sparkle was created by Thirteenth Street and the 2001 Premier Cuvée from Jordan Ontario with its fine mousse and citrus, tropical fruit, and brioche. 

Martin Carrière, the organizer and host of the event, introduced the head table and Guild Directors in attendance. Martin led us through the menu, complete with wine and food pairings and a synopsis of the wine selections.

As an appetizer, the Tempura of Bay Scallops with a Pulled Provimi Veal Cheek, Black Cherry and Dill Rain was paired with the 2002 Charton et Trébuchet Pernand-Vergelesses. This was a superb match with the fruit and spice of this complex Chardonnay working with the equally complex appetizer.

The starter course was an exquisite dish of natural, formed ravioli, Confit of Duck and Mutsutake Mushroom Duxe, with Green Apple and Lime Leaf Trickle. Two different styles of Pinot Noir were served; the 2003 La Crema and the Vincent Sauvestre Savingny-Lès-Beaune 2002. The Sonoma had more cherry, while the Burgundy was more earthy and smoother and garnered a slight preference at table as the match for the food.

A Draft Sake and Jack Fruit Slushy was the palate cleanser before the entrée of Twenty-eight Day Aged Loin of Alberta beef, with Soya-stained Torchon of Foie Gras, accompanied by Fennel and Roast Cauliflower Risotto. The chosen wines were the 2001 Bailey’s of Glenrowan ‘1920s Block’ Shiraz from Victoria, Australia, and 2002 Thirty Bench Reserve Cabernet Franc from Beamsville. The Shiraz with its big black plum and vanilla complemented the complexity of the mains, as did the Niagara with its dark and rich tones of coffee and cigars.

In a prelude to the dessert, James Bertrand, the President of the Guild, and Mark Kilpatrick, Director, presented the Wine Person of the Year Award to Halina Player, President of Player Expositions, and the driving force behind the very successful Ottawa Wine and Food Show which marked its 20th anniversary in 2005. 

After Halina’s warm thanks, we were treated to the dessert—The Plural Plum—described as a Trio of Cinnamon Plum Tatin / Sweet Plum and Candied Apple Gelato / Plum and Fig Four Spice Fritter. The dessert wine was the 1999 5 Puttonyos “Red Label” Tokaji Aszu. This was a smooth match for the myriad flavours and textures of the plum.

Michael Blackie, Executive Chef of the Brookstreet, appeared at the conclusion to review the menu and his choices, and was given repeated applause by the thoroughly delighted and satiated diners. A delightful ending to a delightful evening.