recursal/Fanatic-Fandom huggingface dataset:
Fattoria Rodano • Chianti Classico (Sangiovese) • 2010 Tuscany, Italy

**What is it?**

Chianti
Classico! It is the wine that is synonymous with Italy!

It’s
based on the **Sangiovese** (san-GEE-oh-vay-say) grape variety (+ probably a touch
of some other native Italian red varietals like Colorino and Canaiolo).

**Who makes it?**

**Fattoria Rodano (est. 1950)**
**is**
a very traditional producer of Chianti Classico. This is important for Chianti
as it is one region where some producers are so modern that they completely
coverup the purity, the gastronomy, the savour, and the Italianness of
Sangiovese and Chianti Classico.

**Where does it come from?**

The
Chianti Classico zone is in Tuscany in central Italy. It’s about a 45 minute
drive due south of Florence.

**What does it taste like?**

This
wine, like many other Italian reds, tastes like eating food. It’s a
medium-bodied red wine that so romantically exudes the flavours of gastronomy
it’s no wonder that Italians have such a strong connection between their food
and wine. Nuances here are black cherry, mushroom, truffles, roasted meat,
scorched tomato paste, oregano oil, olive tapenade. The acidity is bright, as
it always it with Sangiovese, and the tannins are ready to take on some juicy
protein.

**Is it Classic?**

Oh
yes. The most famous Italian red wine.

**What should I eat with it?**

Red
meat. Game. Mushrooms. Pasta. Tomato based things. It’s a bit too powerful to
take on lighter proteins, but for the most part, Chianti Classico is one of the
most flexible food wines anywhere. Why? The acidity of Sangiovese is so unique
that it absorbs the acidity of the cuisine better than any other grape I’ve
come across.

**Sommelier says:**

“I
did not write this. Kaela found it. But I can’t add anything more. This sums
Chianti up perfectly." ~ JY

*The best examples of Chianti are a visceral tasting experience. Imagine the smells as you walk through an Italian grocery store: at the entrance there’s a bowl of preserved sour Amarena cherries. You walk under bunches of dried oregano, past a wall of dark, aromatic balsamic vinegar, then pass a counter where dry salami is being*
sliced. At the bar, dark espresso is dripping into a ceramic tazzo. A whisper of sweet tobacco wafts in the door from the pipe of the old man outside. Chianti smells and tastes like Italy. There will be a little coarseness and
tartness on the palate, but these aren’t flaws, they are classic characteristics of Sangiovese
Lotus root

Crunchy, delicate flavored, lotus root is an edible rhizome (root) of lotus plant. Almost all the parts of the plant: root, young flower stalks, and seeds are being employed in the cuisine.

Lotus is herbaceous, perennial aquatic plant belonging to Nelumbonaceae family. Scientific name: Nelumbo nucifera. It is popular as renkon in the Japan. Since centuries, lotus has held high esteem in the far East regions, especially in Chinese and Japanese cultures.
Carpaccio d'autruche

**Drop line**

* Ostrich carpaccio served with Portobello mushroom and mushroom tapenade seasonned with a sesame port vinaigrette and garnished with salsify crisps

**Ingredients**

* Austrich Fan (New Zealand) -Freezed then sliced
* Portobello mushroom marinated with chive, chervil and red onions
* Portobello mushroom tapenade with ginger and five spice
* Sesame port vinaigrette
* Salsify crisps
* Baby mustard greens

**Allergy warning**

* Mushroom
* Sesame

**Mise**

* Fork, and Knife
Binchoise

There’s no avoiding it, there is something unavoidably
strange about the figures found on the front of this beer. Is it their blank
expressions? Is it their sinister mustaches? Is it their weird wardrobe of what
appears to be swim goggles and a sleeping cap? However, to try to ignore these
would be to overlook what ties this beer so intrinsically to the spirit of where
it’s from.

The town of Binche, like many small towns in Europe, have
celebrations whose roots in Christianity stretch back centuries. For them, the
Carnival of Binche’s highlight is the performance of clown-like figures known
as the *Gilles*, known for their
vibrant dress and wax masks. Appearing, for the most part, on Shrove Tuesday,
they dance to the sound of drums and shake sticks to ward off wild spirits.
Later in the day, they proceed through town, and distribute oranges to the
crowd (or pelting them, as it may be).

The brewery of La Binchoise is, after the Gilles, the pride
of this small town. Located in an old
brewery-turned-maltings-house-turned-brewery, operations began in 1987. Beers
were initially brewed in a large soup-kettle previously used by the National
Guard (a practice less uncommon for small breweries than one would initially
think). Many of their beers are spiced with Curacao, which ties the festivities
of their Carnival nicely to their product.

Their blonde is known to the locals as *La Molagnarde Blonde*, and *Fakir* in Flemish-speaking parts
of the country.

**Aromas:** Orange, coriander honey, floral hops.

**Appearance:** Coppery-blond, with a fair amount of sediment with a medium head in a goblet, or a more pillowy one out of a tulip glass.

**Flavour:** None of the orange in the nose, but a yeasty, indeterminate fruitiness, with a subtle, bitter-spice finish.

**Mouthfeel:** Medium-bodied, with a well-rounded quality and a slight, fizzy carbonation.

**Food Pairing:**Thai food, blackened meats, white meat dishes, tangy cheeses, asparagus mimosa salad.
Food Program

Our food program is the best:

It involves our Dinner Syllabus, our Daytime Syllabus and our Dessert Syllabus.

We also make all our breads in house. It is an important part of our menu and it deserves a section on its own. Bread program

You can also get more information and knowledge by consulting our index and by having a look at previous chambar dishes Lunch Syllabus
Chevreil a la biere

**Drop line:**

* Venison Tenderloin and fine herb Farro on Duchesse and Plum compote served with romanesco cabbage and whipped ricotta

**Ingredients:**

* Venison Tenderloin (from New Zealand)

'Venison meat knows a post-mortem aging process; it gives the meat tenderness and flavour. The length of that process is undetermined but will usually be between 14 days to 6 weeks."

Served Rose (MR), enquire for customer preference

* Farro grains (prepared with Tarragon, Chervil and Parsley)
* Romanesco broccoli
* Whipped Ricotta (with Horseradish, Tarragon, Chervil, Parsley)
* Duchesse de Bourgogne and Plum Compote (contain Chicken stock)
* Pea Tips (with Duchesse dressing: EVO(extra virgin olive oil), Cherry vinaigre, Duchesse de Bourgogne)
* Sliced Plum

**Allergy warning:**

* Dairy
* Gluten

**Mise:**

* Folk
* Steak Knife
Lizano

**Salsa Lizano**, (*salsa* means "sauce" in Spanish), is a Costa Rican condiment developed in 1920 by the Lizano Company. It is now a product of Unilever. It is a thin, smooth, light brown sauce (akin to such condiments as HP Sauce). It is meant to be used while cooking or at tableside to flavour one's food when serving. It is slightly sweet with a hint of spiciness lent by black pepper and cumin.

The ingredients include water, sugar, salt, vegetables (onions, carrots, cauliflower, cucumbers), spices, pepper, mustard, and turmeric.
Du Puy lentils

The ***Le Puy green lentil*** is a lentil cultivated from the *Lens esculenta puyensis* variety.

The term *Le Puy green lentil* is protected throughout the European Union according to its Protected Designation of Origin and in France as an AOC. In the European Union, the term may only be used to designate lentils that come from the region of Le Puy (most notably in the commune of Le Puy-en-Velay) in France. These lentils are claimed to have gastronomic qualities that come from the *terroir*.
La piece de Boeuf

9oz Brochette, 12oz NY Striploin

   **Drop line**

* Brochette or NY Striploin Steak(Rare to Well done) peppercorn crusted on bourbon sauce with bacon wrapped green beans and Brussel sprouts .

**Ingredients**

* Brochette (Manhattan)

or

* Striploin (New York)

"***Any types of beef cuts are aged***. This is an important factor to know about... Beef can be **wet or dry aged.**

Our Striploin has Known a **wet aging process.** To understand how beefis aged please go through the following link (Aging of beef)"

* Bourbon Sauce (Bourbon, peppercorn, red wine, cream)
* Peppercorn crust
* brussel sprouts
* Bacon
* Green beans
* Purple and black Kale
* Cauliflower puree
* Kale puree (dots on top of cauliflower puree)

**Allergy warning**

* Dairy

**Notes:**

* Brochette is cooked medium rare to Medium as a standard (outer pieces cooked more than center). Please confirm with guests that this is acceptable with them before ringing it in. The Brochette does not have standard steak temperatures as the pieces are small. It can be cooked well done if the guest insists.

**Mise**

* Fork, Steak Knife
Cuisses de grenouilles

**Drop line:**

* Barbecued frogs legs coated in bordelaise sauce served with avocado ranch and carrot/celery salad.

**Ingredients**

* Frogs legs (farm raised in Washington)
* Bordelaise sauce
* Avocado ranch
* Micro chive
* Carrot
* Celery
* Spring onions
* Sherry vinaigrette
* sumac

**Allergy warning**

* Egg
* Dairy

**Mise**

* Fork, Knife
Chipotle

A **chipotle** (/tʃᵻˈpoʊtleɪ/, *chi-**poht**-lay*; Spanish: [tʃiˈpotle]), or **chilpotle**, which comes from the Nahuatl word *chilpoctli* (meaning "smoked chili"), is a smoke-dried jalapeño. It is a chiliused primarily in Mexican and Mexican-inspired cuisines, such as Mexican-American, Tex-Mex, and southwestern dishes.
Bison Fume

**Drop Line:**

* Seared Bison carpaccio and celeriac remoulade served with pine nuts, smoked tomato aioli and cippolini onion rings.

**Ingredients:**

* Buffalo Carpaccio (Alberta)
* Celeriac remoulade (celeriac, fennel, capers, chervil, truffle oil, japanese mayo, sherry vinaiger, maple, mustard)
* Smoked tomato aioli (charred tomatoes, sherry vinaiger, soy)
* pine nuts
* Shaved parmesan
* Cippolini onion rings (buttermilk, waterchesnut flour)

**Allergies:**

* Dairy
* Nuts
* Egg
* Soy

**Mise:**

* Fork and knife
Poutine a la Belge

**Drop line**

* Poutine a la belge with Roquefort cheese, peppercorn sauce and topped with green onions, parsley and vin cotto

**Ingredients**

* Hand cut french fries
* Roquefort cheese
* Green onion and parsley
* vin cotto
* Green and pink peppercorns
* Peppercorn sauce
* Green onion and parsley
* Deep fried garlic
* Chicken stock

**Notes:**

* Blue cheese can be substituted for applewood smoked cheddar

**Allergy warning**

* Dairy

**Mise**

* Fork, knife
Brochette de boeuf

## Brochette de Boeuf

**Drop Line:**

* Flat iron steak with Herb croquettes, green beans, bacon and frisee salad.

**Ingredients:**

* Flat Iron Steak (Albeta Beef) 6oz
* Pepper sauce and crust
* Herb chili Croquette

(Potatoes, Fine herbs, Chili, Sour cream, egg, flour, bread crumbs)

* Green beans and Bacon "Fagot"
* Black pepper jam
* Frisee Salad
* Radicchio
* Cherry vinaigrette

**Allergies:**

* Dairy
* Egg
* Gluten

**Mise:**

* Fork
* Steak Knife
Affligem Blond

While some may argue that the authenticity of Abbey beers pales in comparison to those of the Trappist variety, one simply has to separate the wheat from the chaff to find those of comparable quality and integrity. After all, while the rules of creating Trappist beers state that their product must be created within the confines of their abbey, under the supervision of a monk, there is little else to separate the two categories. Trappist monks regularly employ secular workers both as basic labourers *and* master brewers, and their breweries were constructed and the equipment assembled by non-monks.

While some abbey beers make it into the category by the slimmest of margins (some are named after deconsecrated abbeys, or ruins; some celebrate local churches, shrines or saints), Affligem has a proud history both as an abbey, and as a beer-maker. Established in 1074, the monastery has been through some incredibly trying times. The French revolution saw legislation that abolished religious vows, and most abbeys, including Affligem (which was then part of France), had to be abandoned. Countless wars of independence, and the first world war (when the Germans took all their copper kettles to melt down for bullet jackets) saw a halt to operations. However, each time, the monks persevered, and brewing would eventually re-start. It’s not all been bad times, though. The abbey played an important role in the hops trade, even owning a garden in Kent, England, kick-starting the industry there (where would the English be without their precious Bitter?!). Finally, in 1970, the monks entrusted the brewing of their beer to the Affligem brewery (named De Smedt, at the time) in nearby Opwijk.

**Aromas:** Fresh bread and graham cracker, sultana, orange and lemon, black pepper, clove and honey.

**Appearance:** Rich orange-gold, with a retentive layer of snowy head.

**Flavour:** Tropical fruit, very ripe banana, hoppy spice, bready malt, and honey.

**Mouthfeel:** Medium to full-bodied and very rounded, mild but noticeable carbonation.

**Food Pairing:**Smoked Gruyère, Grilled Salmon, Lobster, Roast Duck, Southern BBQ, Wasabi-driven Japanese dishes.
Badenhorst • ‘Secateurs’ Chenin Blanc • 2014 Swartland, South Africa

**What is it?**

**Chenin Blanc** is a mysterious grape that, like
Riesling, can produce unbelievable wines from bone-dry to syrupy sweet. The
aromatic and flavour profile for Chenin Blanc is incredibly diverse ranging
from apple and pear, to honey and ginger, to candlewax and hay. Really moving
stuff.

**Who makes it?**

**Badenhorst Family Wines (est.**
**2008)** is
inspired by "the great old wines of
South Africa and the discarded varietals, the bottles of which can be found in
the forgotten corners of old cellars before modern methods and fame came along
and changed the purity of the wines." Winemaker Adi Badenhorst is the head
of an anarchic group on nonconformists called the “Swartland Independents” who
are defining the new age of South African wine. It’s a new age inspired by the
“forgotten corners of old cellers.” Perfect.

**Where does it from?**

**Swartland** is located on the **west coast of**
South Africa **about 60km north of Cape Town.**

**What does it taste like?**

This
medium-bodied wine is a honey-drizzled peach salad garnished with white spring
flowers and mandarin zest when eaten atop a table full of candles. There’s a pronounced and refreshing
acidity and has a specific savoury, waxy and gastronomic edge that makes it ever so
intriguing.

**Is it a classic?**

While I’m
not positive, I really think it is. This South African Chenin Blanc is probably
South Africa’s most important contribution to the entire world of wine.

**What should I eat with it?**

Seafood
and white proteins adorned with aromatic or rich sauces. Deliberately generic
for now until we taste it alongside some of our fall menu items.

**Sommelier says:**

“I can
vividly recall exactly where I was when I first tasted this wine. For Chenin
Blanc, at its best, has the ability to shock in such a way that it disrupts our
ordinary pattern and span of attention. Out of the glass, this wine was SO
intense. I felt like I was trapped inside a beeswax candle as the walls began
to drip with honey and tropical fruit juice. This happened before this wine was
even available in BC. I bought it on a trip to Seattle. Imagine my delight when
I found out it was to arrive here. Everyone remembers their first trip on
Chenin.” ~ JY
Turmeric

## Tumeric

**Turmeric** (*Curcuma longa*) /ˈtɜːrmərɪk/ or /ˈtjuːmərɪk/ or /ˈtuːmərɪk/ is a rhizomatous herbaceous perennial plant of the ginger family,Zingiberaceae. It is native to southern Asia, requiring temperatures between 20 and 30 °C (68 and 86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes and propagated from some of those rhizomes in the following season.

Turmeric grows wild in the forests of South and Southeast Asia. It is one of the key ingredients in many Asian dishes. Indiantraditional medicine, called Siddha, has recommended turmeric for medicine. Its use as a coloring agent is not of primary value in South Asian cuisine.

Turmeric is mostly used in savory dishes, but is used in some sweet dishes, such as the cake *sfouf*. In India, turmeric plant leaf is used to prepare special sweet dishes, *patoleo*, by layering rice flour and coconut-jaggery mixture on the leaf, then closing and steaming it in a special copper steamer (*goa*).
Tamarind

The tamarind tree produces edible, pod-like fruit which is used extensively in cuisines around the world.

The fruit pulp is edible. The hard green pulp of a young fruit is considered by many to be too sour, but is often used as a component of savory dishes, as a pickling agent or as a means of making certain poisonous yams in Ghana safe for human consumption.

The ripened fruit is considered the more palatable, as it becomes sweeter and less sour (acidic) as it matures. It is used in desserts, as a jam, blended into juices, or sweetened drinks, sorbets, ice creams and other snacks. In Western cuisine, it is found inWorcestershire sauce. In most parts of India, tamarind extract is used to flavor foods ranging from meals to snacks, and tamarind sweet chutney is popular in India as a dressing for many snacks. Tamarind pulp is a key ingredient in flavoring curries and tamarind rice in South Indian cuisine. Across the Middle East, from the Levant to Iran, tamarind is used in savory dishes, notable meat-based stews, and often combined with dried fruits to achieve a sweet-sour tang.
Oeuf et Steak

**Drop line**

* Grilled flat iron steak with two sunny side up eggs, charred tomato, cornbread, and chimichurri sauce

**Ingredients**

* 4oz flat iron steak marinated in maple, soy, red wine, salt, and pepper
* Charred tomato with tajine spice
* Cornbread: corn flour, flour, baking powder, eggs, olive oil, buttermilk
* Chili creme fraiche (on corn bread)
* Chimichurri
* Two sunny side up eggs
* Watercress (with Jalapeno vinaigrette)
* Lemongrass steak sauce
* Dried pepper mix

**Allergy warning**

* Egg, dairy

**Mise**

* Fork, Steak Knife
Tiradito

**Tiradito** is a Peruvian dish of raw fish, cut in the shape of sashimi, and of aspect similar to crudo, and carpaccio, in a spicy sauce. It reflects the influence of Japanese immigrants on Peruvian cookery. Tiradito differs from ceviche in two ways: tiradito is sliced, while ceviche is cubed; and tiradito is sauced immediately before service, hence raw, while ceviche is marinated beforehand, hence "cooked". Some authors also state that tiradito does not contain onions, but this is not universal.
L'omelette du jour

## L'omelette Du Jour $15

   **Drop line**

* W,x,y...Omelette with a side arugula salad and provence herbs focaccia

**Ingredients**

* Whole free range eggs, (!!!!can substitute for egg whites only!!! Please ask kitchen prior....)
* House made focaccia bread (GF option available)
* Arugula salad
* Chipolini onions (usually smoked or balsamic)
* Oven dried tomato

**Allergy warning**

* Gluten, Egg

**Mise**

* Fork, Knife
Meyer Family Vineyards • Riesling • 2014 Okanagan Valley - Okanagan Falls, BC

**What is it?**

**Riesling**! This represents our BC selection in our incredible and unique Riesling category.

**Who makes it?**

**Meyer Family Vineyards (est. 2006)** is a family-owned winery in the Okanagan Falls region of the Okanagan Valley. They are most recognized for their Pinot Noir and Chardonnay. Therefore, this Riesling is a bit of a fringe curiosity for them.

**Where does it from?**

This Riesling comes from a single vineyard on the Naramata Bench. For those familiar with the area, the vineyard is on Fleet Road which is on the lake side of the main road about halfway between Penticton and the town of Naramata.

**What does it taste like?**

This is a slightly, *slightly,* off-dry Riesling in a lighter style. Very classic nuances of citrus, apple, and a little peach. Tons of quenching acidity and an intriguing tangy greenness reminiscent of rosemary and tarragon dew.

**Is it a classic?**

No.

Well, perhaps by BC standards it is, but it's worth mentioning that **nothing** that BC makes is 'classic' on a world scale. It's simply too small. Maybe it would be useful to coin a term 'Classic BC'? In which case, yes, this is a Classic BC Riesling. Yes.

**What should I eat with it?**

This style favours green and fresh preparations. Possibly salads with a fruit element as we tend to like to do. I haven't yet tried it alongside our Scampi or Calamari, but in my mind's palate, they would work out very favourably.

**Sommelier Says:**

"BC Riesling is great. It's very tangy with tons of quenching acidity. This is the second vintage that Pinot Noir and Chardonnay specialists MFV have been playing with Riesling and I certainly think it deserves a mention among our very best like Tantalus and Synchromesh." - JY
Morue Charbonniere

## Morue Charbonniere

**Drop Line:**

* Caramelized Sable fish with eggplant, bok choy, sesame crisp and Chili sauce.

**Ingredients:**

* Caramelized smoked sable fish (Yuzu, sesame oil, rice wine vinegar)
* Eggplant, Cucumber, Bok Choy (Yuzu, sesame oil, rice wine vinegar dressing)
* Black rice crisp
* Black sesame seeds
* Espelette
* Pea shoots
* Cilantro
* Japanese mayo, Chili, dijon, sesame seeds sauce

**Allergies:**

* sesame seed

**Mise:**

* Fork and spoon
Tarte au citron vert

## Tarte au citron vert

**Drop Line:**

* Lime curd on short bread with merigue and coconut sorbet.

**Ingredients:**

* Lime curd

(Eggs, egg yolks, gelatine, butter, lime juice)

* graham wafer (house made pie base)

(Graham flour, wheat germs, molasses, flour, butter)

* meringue (egg white, sugar, icing sugar)
* Confit lime (lime segments and simple syrup)
* Lime gel (Agar, lime juice, simple syrup)
* coconut sorbet

**Allergies:**

* gluten
* Dairy

**Mise:**

* Dessert fork and spoon
Za'atar

**Za'atar** (Arabic: زَعْتَر‎‎, IPA: [ˈzaʕtar]) is a generic name for a family of related Middle Eastern herbs from the genera *Origanum* (oregano), *Calamintha* (basil thyme), *Thymus* (typically*Thymus vulgaris*, i.e., thyme), and *Satureja* (savory). The name za'atar alone most properly applies to *Origanum syriacum*, considered by many to be the hyssop (Hebrew: אזב‎‎ Hebrew pronunciation: [ezɒv]) of the Bible. It is also the name for a condiment made from the dried herb(s), mixed with sesame seeds, dried sumac, and often salt, as well as other spices. Used in Arab cuisine, both the herb and spice mixture are popular throughout the Middle East.
Castelvetrano olives

ORIGIN
Valle del Belice, a region of Southwestern Sicily

DELALLO VARIETIES
Castelvetrano Olives, Pitted Castelvetrano Olives

QUICK FACTS

* A superstar olive gaining popularity.
* Also known as Nocellara de Belice.
* Natural Castelvetrano olives are pale green in color.
* Round, medium-sized fruit.
* Grown mostly for olive oil, but also table olives.
* Aggressively cured with fresh water and lye (like black canned olives).

TASTE & TEXTURE
Boasts a crisp, tender bite with an irresistibly mild, buttery-sweet flavor.

DID YOU KNOW…?
Beware of imposter Castelvetrano olives! Consider the shocking green hue of many Castelvetrano olives your warning sign. That electric green dye is not natural and, in fact, illegal. Often it’s not even included on the label. Natural Castelvetrano olives are pale, straw green—nothing neon about them!
Beer

***Why is beer important?***

This is a question that's easy to dismiss as foolish. After all, isn't beer just the domain of keg-chugging frat boys and mustachioed hipsters?

But, go back, to the dawn of civilization when nomadic tribes stopped following the migration of animals, and began to establish self-sustaining communities, and there you will find beer.

Now, this is not to say it was anything close to what we recognize as beer today; it was more akin to a thin porridge or gruel, but beer it was. Some speculate, with good evidence to back it up, that beer was the pre-cursor to bread. This, amazingly, makes it our first *engineered* food, and not just something we tossed on the fire. While we didn’t understand exactly how we made it (it would only take us around 10,000 years), the fact is we *were* able to make it.

With this reliable source of nutrition, we were able to focus on creating the humble things we take for granted today, but were so key in our evolution: the wheel, writing, medicine, sailing, glass, and on, and on, and on.

Beer was one of the first mass-produced goods, with the brewery of Hierakonpolis in Ancient Egypt churning out 300 gallons of beer a day to help drive the expansion of one of the world’s great civilizations of antiquity.

Beer was one of the first luxury goods, with the taverns of Babylonia offering twenty different kinds of beer, even some to “lessen the waist.”

Beer was prescribed as form of payment, as mentioned in the Code of Urukagina, an edict from the 24th Century BC, often cited as our first example of legal code in recorded history.

Its humble, workmanlike contributions to our constant climb to the modern day show up again and again throughout history as it took on different shapes and incarnations, giving us the plethora of options that we have today, each one with its own story to tell.

So why is beer important?

Well, you’re here, aren’t you?

### **Table Of Contents**

* The Brewing Process
* Ingredients
* Beer Terminology
* Belgian Beer Styles
Domäne Wachau • ‘Federspeil Terrassen’ Grüner Veltliner • 2014 Wachau, Austria

**What is it?**

**Grüner Veltliner** is a white grape that is Austria's most important contribution to the world of wine.

**Who makes it?**

**Domäne Wachau (est. 1938)** is one of Austria's largest wineries. Like Jean-Claude Boisset, they work with many different growers and landowners to source their grapes. In total, they with over 250 individual growers in the region and subsequently has access to some of the very best vineyards.

**Where does it come from?**

The Wachau a wine region in north east Austria. It has been named UNESCO World Heritage Site for its terraces, fortress walls, rare flora and fauna and a rich cultural history. It overlooks the Danube River and is about an hour north of Vienna. Here's a picture:

**What does it taste like?**

This is a light-bodied, bone-dry white wine showcasing flavours of lemon, endive, ferns, and white pepper. On the palate, it is vibrant and mouthwatering. Grüner Veltliner, at its best, unites the familiar, herbaceous flavours akin to Sauvignon Blanc with a unique pepper-y, watercress-y spice.

**Is it a classic?**

Yes. A new classic. As said, this is Austria's most important contribution to the world of wine. It did not gain prominence and relative popularity until quite recently.

**What should I eat with it?**

Brilliant with vegetables. Raw vegetables, leafy vegetables, cooked vegetables, it really harmonizes with the earthy and herbaceous characteristics that vegetables bring. Also, give it some raw seafood or our mussels vin blanc. It's a brilliant apéritif and sipping wine. It's not overwhelmingly intense making it a friendly sipper for someone looking for a dry white wine.

**Sommelier Says:**

"In my years of using this wine, I have never had anyone not like it. Isn't that remarkable? Countless guests that are looking for a familiar Sauvignon Blanc go bananas over this wine. Why? It's dry, crisp, green-toned and refreshing. Come to think of it, it is really rare to come across an Austrian wine that is not of addictively high quality." ~ JY
Merguez sausage

**Merguez sausage**

**Merguez** /mɛərˈɡɛz/ is a red, spicy mutton- or beef-based fresh sausage from North African cuisine. It is also popular in the Middle East and Europe

* Merguez is a sausage made with uncooked lamb, beef, or a mixture stuffed into a lamb-intestine casing. It is heavily spiced with cumin and chili pepper or harissa (which gives it its characteristic piquancy and red color) as well as other spices such as sumac, fennel, and garlic.
Tajine

**Drop line**

* Merguez sausage and two poached eggs on a spicy tomato, saffron and moroccan olives stew, topped with crispy chickpeas and parsley, served with raita and pita chips on the side

**Ingredients**

* Two soft poached eggs (enquire for customer preference)
* Spicy tomato stew (including chickpeas, tomato, red peppers, saffron)
* Merguez sausage
* Crispy chickpeas
* Moroccan olives
* parsley
* Preserved lemon
* Raita
* Crispy pita chips
* **vegetarian option available.**

**Allergy warning**

* Gluten
* Dairy
* Egg

**Mise**

* Fork, Knife, Spoon
Verus • Riesling • 2012 Ormož, Slovenia

**What is it?**

**Riesling!** Again!

**Who makes it?**

**Verus Vineyards (est. 2007)** is a modern project started by three young winemakers and friends brought together through their family winemaking heritages.

**Where does it from?**

They are located in the hills of **Ormoz - located in north eastern Slovenia**. It's very close to borders of Croatia and Hungary.

**What does it taste like?**

This is a **dry** Riesling. It's medium-bodied and exudes riper and richer characteristics than its German counterpart. Notes of orchard fruit, lime zest, and diesel. Acidity is pronounced, it is quite a teeth rattler.

**Is it a classic?**

Riesling is classic. Riesling from Ormoz, Slovenia is not classic. Rather, it's fun to experience a pretty adaptable and transparent grape variety grown in many different places around the world.

**What should I eat with it?**

Use this and recommend this wherever you might use a Sauvignon Blanc. The profile shares a ripe, aromatic tone that is not too dissimilar from the much more in vogue Sauvignon Blanc. On the plate, seek out green tones of salad, moles frites vin blanc, fresh peas and aromatic broths. The dryness will make it slightly less flexible with spice and hear than our German pour, but the power and freshness of the acidity will find great favour with our brighter, herb-driven dishes.

**Sommelier says:**

"Let's give 'em a trip. At the most recent Vancouver Wine Festival, the Croatian table was the table with the longest lineups....by far. Sounds like Vancouver is ready to step out of their Eastern European wine comfort zone. So let's share what Slovenia can offer. And furthermore, who can resist an aromatic and resfreshing white that is as fun to session and sip as it is to pair with our cuisine?"
Carrageenan

* **Carrageenans** or **carrageenins** (/ˌkærəˈɡiːnənz/ ***karr**-ə-**ghee**-nənz* from Irish *carraigín*, "little rock") are a family of linear sulphated polysaccharides that are extracted from red edible seaweeds. They are widely used in thefood industry, for their gelling, thickening, and stabilizing properties.
Pico de Gallo

* In Mexican cuisine, ***pico de gallo*** (Spanish pronunciation: [ˈpiko ðe ˈɣaʎo], literally *beak of rooster* ), also called ***salsa fresca***, is made from chopped tomato, onion, coriander leaves, fresh serranos (jalapeños or habaneros are used as alternatives), salt, and key lime juice.

* *Pico de gallo* can be used in much the same way as other Mexican liquid salsas, but since it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.I

**Ingredients:**

* Cucumber
* Red onion
* Tomato
* Cilantro
* Tajine spices
* Cumin
* Lizano
Granola, Fruit and Yoghurt

**Drop line**

* House made granola and freshy cut fruit, yogurt, and berry compote

**Ingredients**

* **House made granola**
* **Fresh Fruit salad**
* **Berries compote**  Blueberry, raspberry, strawberry, corn starch, vanilla, and sugar
* Plain yogurt

**Allergy warning**

* Dairy, Nuts

**Mise**

* Fork and spoon
Fiktio:Kissat

**Kissat** ymmärtävät ihmisen kieltä, mutta ihmiset eivät aina ymmärrä kissan kieltä. Kissat osaavat käydä vessanpytyllä ja vetää vessan. Kissat osaavat laittaa omaa kissan ruokaa. Kissoilla on omat sängyt ja osaavat pedata sen. Kissat voivat kasvaa ihmisen kokoisiksi. Kissat eivät pelkää koiria ja uskaltavat taistella niiden kanssa. Ne ovat taistelijakissoja.

       Tällaisia kissat ovat, ihmisen ystäviä

Tämä artikkeli on fiktiota, eli tämä ei ole totta.
Wine by the Glass

**Wine by the Glass**

**The Apéritif**

Bodega Hidalgo • ‘La Pastrana’ Manzanilla Pasada Sherry • Sanlucar de Barrameda, Spain

**Bubble**

Caves São João • ‘Reserva’ Método Clássico Bruto • 2013 Bairrada, Portugal

Blue Mountain • ‘Gold Label’ Méthode Traditionelle Brut • NV Okanagan Valley, BC

Bollinger • ‘Special Cuvée’ Brut • NV Champagne, France\*\*\*

**Riesling**

Meyer Family Vineyards • Riesling • 2014 Okanagan Valley - Okanagan Falls, BC

Friedrich-Wilhelm-Gymnasium • ‘Graacher Himmelreich’ Riesling Kabinett • 2010 Mosel, Germany

Verus • Riesling • 2012 Ormož, Slovenia

**White**

Domäne Wachau • ‘Federspeil Terrassen’ Grüner Veltliner • 2014 Wachau, Austria

Sea Star Vineyards • ‘Salish Sea’ (Ortega/Sigerrebe) • 2014 Gulf Islands - Pender Island, BC

Fontanafredda • Gavi di Gavi • 2014 Piedmont, Italy

Nichol Vineyards • ‘Nine Mile White’ (Gewürztraminer/Riesling) • 2014 Okanagan Valley - Naramata, BC

Domaine de la Pépière • ‘Clos des Briords’ Muscadet (Melon) • 2014 Loire Valley, France

Badenhorst • ‘Secateurs’ Chenin Blanc • 2014 Swartland, South Africa

Jean-Claude Boisset • Bourgogne Hautes-Côtes de Nuits (Chardonnay) • 2012 Burgundy, France

**Red**

Terre del Barolo • ‘Verduno’ Pelaverga • 2013 Piedmont, Italy

Nichol Vineyards • ‘Nate’s Vineyard’ Syrah • 2013 Okanagan Valley - Naramata, BC

Clos de la Roilette • Fleurie (Gamay Noir) • 2014 Beaujolais, France

Castro Ventosa • ‘El Castro de Valtuille’ Mencia Joven • 2013 Bierzo, Spain

Domaine de Pallus • ‘Les Pensées de Pallus’ Chinon (Cabernet Franc) • 2012 Loire Valley, France

Bodega Lo Nuevo • ‘Pasico’ Monastrell/Shiraz • 2013 Jumilla, Spain

Fattoria Rodano • Chianti Classico (Sangiovese) • 2010 Tuscany, Italy

Wynns Coonawarra Estate • ‘Black Label’ Cabernet Sauvignon • 2012 Coonawarra, Australia

Altos las Hormigas • ‘Terroir’ Malbec • 2011 Mendoza - Uco Valley, Argentina

Ridge Vineyards • ‘Geyserville’ Zinfandel Blend • 2012 Sonoma, California\*\*\*

**Dessert**
Hämähäkit

**Hämähäkit**  varsinkin pienet eivät ole pelottavia tai inhottavia. Isot skorpionit ovat epämiellyttävia ja pelottavia, Hämähäkit ovat taitavia kun tekevät verkkoa. Metsässä kun kulkee voi naamaan tulla hämähäkin seittiä. Hämähäkeistä on tehty lasten laulukin. Suomessa ei ole vaarallisia hämähäkkejä.

 ***Hämähäkit***

**Elinympäristö**
Metsä

**Väri**
Musta

**Ravinto**
Hyönteiset

**Tuntomerkit**
N/A

**Tila**
?

**Tämä malline ei toimi Wikin mobiiliversiossa. Jos käytät mobiiliversiota, vaihda oikean alakulman asetuksista tietokoneversioon.**
Mousse au chocolat

**Drop line**

* Chocolate mousse on chocolate crumbs served with mango sorbet and mango meringues

**Ingredients**

* **Pot de creme**
* Brown sugar sponge

*The chocolate dome is made of both the "pot de creme" and the "sponge" and cannot be separated and by that **cannot be made gluten free***

* Chocolate crumble
* Mango sorbet
* Mango gel
* Fresh raspberries
* Mango meringue

**Allergy warning**

* Dairy
* Gluten
* egg

**Mise**

* Dessert fork and spoon
Duchesse de Bourgogne

**Duchesse de Bourgogne** (pronounced: [dy.ˈʃɛs də buʁ.ɡɔɲ]) is a Flanders red ale-style beer produced by Brouwerij Verhaeghe in Vichte, Belgium. After a primary and secondary fermentation, this ale is matured in oak barrels for 18 months. The final product is a blend of a younger 8-month-old beer with an 18-month-old beer. The name of the beer is meant to honour Duchess Mary of Burgundy, the only daughter of Charles the Bold, born in Brussels in 1457, who died in a horse riding accident. Like all Flemish red ales, Duchesse de Bourgogne has a characteristically sour, fruity flavour similar to that of lambic beers.
Pastilla

**Drop line**

* Pastilla (Yam, caramelised onions and almond wrapped in phyllo pastry) served with Du Puy lentils and marinated zucchini salad finished with orange blossom coulis

**Ingredients**

* Phyllo Pie stuffed with yams, spinach, caramelized onions, chickpeas, sugar & almonds
* Orange blossom coulis
* Raita
* Marinated zucchini
* Du Puy lentils
* moroccan olives
* parsley
* radish
* Babaganoosh
* Za'atar,
* cinnamon,
* sugar,
* Espelette.

**Allergy warning**

* Dairy
* Gluten
* Nuts

**Mise**

* Fork, Knife
Pot au feu

A French soup of meat, typically boiled beef, and vegetables cooked in a large pot.

***Pot-au-feu*** (French pronunciation: ​[pɔ.to.fø] "pot on the fire") is a French beef stew. According to the chef Raymond Blanc, *pot-au-feu* is "the quintessence of French family cuisine, it is the most celebrated dish in France. It honours the tables of the rich and poor alike.
Avi Arad

**Avi Arad** [אבי ארד] (Birth Date: August 1, 1948) is an Israeli-American entrepeneur and film producer. He was formerly an owner of Toy Biz (now Marvel Toys) and a key member at Marvel Entertainment and Marvel Studios. Currently, he is the founder and chairman of Arad Productions , and also a chairman at the American branch of Production I.G and a key member at Seaside Entertainment.

Arad is known for producing Marvel films, such as the Spider-Man movies, X-Men movies, Daredevil, Elektra, The Punisher and the only two movies that were part of the Marvel Cinematic Universe, such as Iron Man and The Incredible Hulk. Later in 2007, while he is still producing movies for Marvel Entertainment, he produced non-Marvel films, such as the Bratz live-action movie and Cody the Robosapien, which he wrote the story and the script for the latter one. His recent productions are considered of the former two, the CG movie Gamba and Friends and the television series, Pac-Man and the Ghostly Adventures. (Known in Japan as Pac-World)

Arad, also made a manga named "The Innocent" with Production I.G member Junichi Fujisaku and manwha artist YaSung Ko. His future projects consisted of a Borderlands film adaptation, a Naruto live action film, a Metal Gear Solid movie, Uncharted, inFAMOUS, and the upcoming Netflix original, Kong: King of the Apes, created by Arad and Allen Bohbot.

Arad is the executive producer and possibly an episode writer for Equestria Campus Supremacy alonsgide Alex Kurtzman, Roberto Orci, Aaron Montalvo, Jayson Thiessen and Greg Weisman, with his son Ari Arad and Arad Prods. member Alexandra Bland as producers alongside Hiroe Tsukamoto (Aniplex) and Devon Cody (DHX). He will also produce the film series for Hasbro, Aniplex, Kadokawa, Fox, Annapurna, and MGM.

## Trivia

* Arad, Kurtzman and Orci worked together for The Amazing Spider-Man 2 for Sony.
Graham flour

**Graham flour** is a type of flour named after Sylvester Graham (1794–1851), an early advocate for dietary reform. Graham despised the discarding of nutrients and bleaching with alum and chlorine involved in making white flour and white bread, and believed that using all of the grain (without adding chemicals) in the milling of flour and baking of bread, was a remedy for the poor health of his fellow Americans during changes in diet brought on by the Industrial Revolution.

Graham flour is identical with whole wheat flour in that both are made from the Whole grain; graham flour is not sifted during milling (i.e. unbolted), and is ground more coarsely.

Graham flour is available at health food stores, some grocery stores, bakery supply stores, and some specialty and gourmet food shops, or directly from a flour mill that has experience making it.

A substitute for it would be a mix of unbleached white flour and wheat middlings and this was commonly done prior to and after the passage of the Pure Food and Drug Act in 1906, but the USDA gradually established standards and eliminated imitations from the market. It was reported in 1913 that bread made from graham flour had a protein content of 12.1%
Labneh

**Strained yogurt**, **Greek yogurt**, **yogurt cheese**, or **labneh** (Arabic: لبنة‎‎ *labnah*, pronounced LEB-neigh), is yogurt that has been strained to remove its whey, resulting in a thicker consistency than unstrained yogurt, while preserving yogurt's distinctive, sour taste. Like many types of yogurt, strained yogurt is often made from milk that has been enriched by boiling off some of its water content, or by adding extra butterfat and powdered milk. In Europe and North America, it is often made with low-fat or fat-free yogurt. In Scandinavia, particularly Iceland, a similar product, skyr is produced.
Blandy’s • ‘Aged 5 years - Medium Dry’ Verdelho • NV Madeira, Portugal

**What is it?**

This is a fortified wine based on the white grape of Verdelho.

‘Aged 5 Years’ – Madeira is very very unique in that the aging process, in oak casks in warm attics, is meant to simulate the extreme temperatures that wines would experience on lengthy voyages to the New World or the West Indies. Therefore, this wine has been ‘Aged 5 years’ in these warm attics.

!!! – This process, of essentially cooking the wine and exposing it to heat and oxidation, ensures that the wines are pretty much indestructible.  They last forever.

**Who makes it?**

Blandy’s (est. 1811) is one of the legendary family-owned wineries of Madeira.

**Where does it come from?**

Madeira comes from the tiny island of Madeira. It’s an autonomous region of Portugal existing off the coast of Morocco. It is lush, tropical, humid and reminds me quite a bit of Hawaii. They make only one wine style here – fortified, heavily oxidized, wines that will last generations.

**What does it taste like?**

The taste is all about the oak and all about the heat treatment. It’s toasty, its caramelized, its vanillan. Madeira can range from dry to sweet. This particular bottling is what is called ‘Medium-Dry’. Not dry and not incredibly sweet.

What really seperates Madeira from all other fortified wine is...ACIDITY! This is what differentiates it from Tawny Port and what makes it
one of the greatest food-accompaniments for a fortified wine. ACID ACID ACID.

**Is it a classic?**

It is a classic style. Thomas Jefferson is said to have had a massive collection and love for Madeira.

**What should I eat with it?**

Desserts that match its level of burnish and caramelization. Match up the toasty tones of the wine to any dish that delivers that level of brulé. Chocolate works. Stinky Epoisses cheese is said to be a great match to Verdelho specifically. I could even imagine foie gras being a great partner.

**Sommelier says:**

“Ooooh. What is the best fortified wine of the world?

Port is certainly the most famous. Sherry is the most misunderstood. Ah, they all have their very unique and desirable attributes. What is my favourite though? My favourite is Madeira. Why? From a flavour perspective – ACIDITY. From a wine geek perspective – these wines will never die!. From a tourist perspective -  it’s one of the most dramatic and stunning areas to grow wine that I’ve ever visitied. You can taste, and still buy, Madeira that is older than you. Older than your parents. And you can be assured that it’s showing proper and its great shape!” –JY
Thon au Miso

**Drop line**

* Seared albacore tuna topped with jalapeño and mint pistou on miso sesame emulsion served with kale and broccolini garnished with papadum crisps

**Ingredients**

* Seared albacore tuna
* Sautéed kale, broccolini, green beans, and radicchio in garlic, ginger, Linzano sauce
* Papadum: black lentil, seasoned with tajine spice
* Pomegranate molasses
* Miso sesame emulsion including: miso paste, tahini, and Japanese mayo
* Pistou

**Allergy warning**

* Nut, Dairy, Egg

**Mise**

* Fork, Knife
Gochugaru

Taste: Spicy, smoky
Most Popular Use: kimchi, sauces

An essential ingredient in Korean cuisine, gochugaru (or kochukaru) is a coarsely ground red pepper with a texture between flakes and powder. Traditionally, gochugaru is made from sun-dried chile peppers, and versions that are prepared in this manner are still considered the best tasting. The flavor is hot, sweet, and slightly smoky. Substitutes like crushed red pepper or cayenne just don't compare.
Quinoa

**Quinoa** (kēn’wä, from Quechua *kinwa* or *kinuwa*) is a species of the goosefoot genus (***Chenopodium quinoa***), a grain crop grown primarily for its edible seeds. It is a pseudocereal, similar in some respects to buckwheat, rather than a true cereal, as it is not a member of the true grass family.

As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds. As a member of the Amaranthaceae family, it is related to and resembles amaranth, which is also a pseudocereal. After harvest, the seeds must be processed to remove the coating containing the bitter-tasting saponins.

The seeds are in general cooked the same way as rice and can be used in a wide range of dishes. The leaves are eaten as a leaf vegetable, much like amaranth, but commercial availability of quinoa greens is limited.

When cooked, the nutrient composition is comparable to common cereals, supplying a moderate amount of dietary fiber and minerals. The Food and Agriculture Organization of the United Nations declared 2013 to be the International Year of Quinoa.

Quinoa originated in the Andean region of Peru, Bolivia, Ecuador, Colombia and Chile, and was domesticated 3,000 to 4,000 years ago for human consumption in the Lake Titicaca basin, though archaeological evidence shows a non-domesticated association with pastoral herding some 5,200 to 7,000 years ago.
Castello d’Albola • Vin Santo • 2004 Tuscany, Italy

**What is it?**

Vin Santo, translated to ‘Holy wine’ is a sweet wine made from the white grapes Trebbiano and Malvasia. Its most famous expression comes from the Chianti Classico region of Tuscany. The grapes for this wine are dried and concentrated before being crushed and put into barrels for 8 years. The barrels then age in very very hot attics much like Madeira.

**Who makes it?**

Castello d’Albola (est. 1500’s ) is recognized as the highest altitude vineyard in Chianti Classico.

**Where does it come from?**

Chianti Classico is one of the most famous wine producing regions of Italy. It is a specific zone in Tuscany in Central Italy approximately 45 minutes away from Florence.

**What does it taste like?**

Of the dessert wines, this is on the more modest level of sweetness. It has an incredibly intense level of flavour with very pronounced nuances of toasty oak, caramel, nut brittle, finished with a refreshing lick of bright green-toned fruit.

**Is it a classic?**

It is not immensely popular. And the styles and quality is extremely variable. Moderate classic shall we say?

**What should I eat with it?**

It is most classically served alongside cantucci or biscotti. The cracking, dry cookie is a gentle and harmonious pairing that allows the subtleties of this wine to shine. Additionally, it would also be excellent alongside various cheeses and even bitter chocolate.

**Sommelier says:**

“An experience. To taste a wine over 10 years old with such immense intensity and verve. This can be sipped on and appreciated over a glass or two if someone is looking for something very special to finish their meal. It’s not at all syrupy sweet or obnoxiously cloying. Its all about complexity, intensity, depth, and nuance.” –JY