A fine meal, lovely wines to compliment each of five courses and a cocktail reception to start it off is on the to do list during the Wine Lovers Dinner Saturday night at the Coast Inn of the North.
Executive chef Sean Rankin and his culinary team offer the opportunity to explore the world of food and wine pairings during the Spirit of the North Healthcare Foundation fundraiser.
The guest winery is Oliver Twist Estate, with guide Marty Ethier in attendance to discuss wine, pairings and also provide insights into the wine industry.
"We've got so many great partners in the community like the Coast Inn that do these things for us and put out a lot of effort and time to help us raise funds and it's very much appreciated," said Don Gowan, executive director of the Spirit of the North.
The Community Health Fund is something the board of directors has available to put where the greatest need lies.
"It wasn't that long ago that we funded a new set of parallel bars for the rehab and occupational therapy wing that cost about $12,000," said Gowan. Areas like physical rehabilitation might not get as much attention as cancer care or pediatrics, he added.
"So we get to put funds into mental health and addiction, rehab and I think there's a huge need in the community for financial support for senior care and there doesn't seem to be as much outpouring of funds for senior care so we can provide that through the Community Health Fund," said Gowan.
Guests can browse through live and silent auction items, which are related to fine wining and dining, during the reception.
"This is one of my favourite fundraisers of the year because it's just so much fun," Gowan said of the event that raised $20,000 last year. "It's just a great event and we couldn't be happier."
Seating is limited to only 120 and tickets are $125 each at the Coast Inn or the Spiriti of the North office at the University Hospital of Northern B. C.
For additional information contact the foundation 565-2515 or the Coast 563-0121.
On the menu:
2010 Patio Passion Rose
Onion and Cheese Tartlet
Served with an Apple and Blueberry Relish
2009 Viognier
Lobster Thermidor
A classic style dish served with Grilled Asparagus
Lemon Sorbet
2008 Syrah
Stuffed Angus Beef Tenderloin
Flame Grilled Angus Beef Tenderloin stuffed with Spinach and Ragout of
Mushrooms and Rolled, served on a pool of Syrah Cream Demi Glaze
Duchess Potatoes and Sauteed Baby Carrots
2010 Rosado Splash Dessert Style
Sabayon
Accompanied with assorted Exotic Fruit
