It’s the time of year when dinners abound. This week it was Aria, where the food was very good, but the highlight was the long chat I had with the sommelier as he poured various dessert wines and amaro for us.

Last night I had a team dinner at Richmond Station, a delight as always:
  • Appetizers
    • Charcuterie with 3 meats, pickles, preserves, mustards, sourdough focaccia
    • Pain Au Lait w/ grass-fed butter, vancouver island sea salt
  • Mains
    • Others got the Stn. Burger, Tanjo Farms Duck, Arctic Char, and Cave-Aged Comté Agnolotti
    • I had the Berkshire Pork loin w/ brussels sprouts, caramelized apple, potato rösti, apple cider vinaigrette
    • Bottles of 2018 Big Head “Raw” Gamay
  • Dessert
    • Winter Spiced Pavlova w/ cranberry purée, spiced pastry cream, gingerbread cookies
    • Dark Chocolate Ganache Bar w/ brown sugar cookie, hazelnut & aged rum ice cream
    • Sticky Toffee Pudding w/ white chocolate, vanilla ice cream, madeira & wildflower honey sauce
    • glasses of 2016 Big Head “Select Late Harvest” Riesling and 2014 Domenico Fraccaroli Recioto Della Valpolicella

Two more coming up, too: Greta Solomon and Barberians. Wish me luck.

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