recursal/Fanatic-Fandom huggingface dataset:
Coquotte

## Coquotte Mussels

**Drop line**

* Salt Spring island Mussels steamed in a white wine, cream broth tossed with bacon lardon and served with fries and Dijon mayo

**Ingredients**

* White wine
* Cream
* Bacon lardon
* Onions
* Garlic
* Coriander seed
* Fennel seed
* Black pepper
* Parsley/green onion garnish
* Side of fries and Dijon mayo

**Allergy warning**

* Egg
* Dairy

**Mise**

* Fork, Spoon
Cinderblaze

Clan
 Mentor

## Story

Cinderkit and Ashkit were born to Fernpelt one day. At three moons, Ashkit died, and Fernpelt was stricken with grief. In her sadness, Fernpelt acually forgot she had another kit, and Cinderkit grew up alone and forgotten. She became an apprentice, and witnessed her mother die at the claws of Stagfire, a ThunderClan warrior. When Cinderblaze became a warrior, she had kits almost immediately. They were both born dead, but Cinderblaze decided to stay in the nursery. She saw Duskkit and Dawnkit come to RiverClan, and the birth of Softkit and Ashkit. She named Softkit after her fluffy fur, and Ashkit after her own sister, because she hoped Ashkit would stay alive. When Lightningkit was born, she vowed to keep her safe, and protects them and cares for them lovingly.
Bodega Hidalgo • ‘La Pastrana’ Manzanilla Pasada Sherry • Sanlucar de Barrameda, Spain

**What is it?**

This is a **dry** Sherry classified as a Manzanilla Pasada Sherry. **Manzanilla Sherry** is one that is produced and matured around only the specific town of Sanlucar de Barrameda. **Manzanilla Pasada Sherry** is one that is produced and matured in Sanlucar de Barrameda and also undergoes 6-7 years of aging in barrel (Pasada) contributing a nuttier and richer dry sherry.

Also, **'La Pastrana'** is a single vineyard. The concept of single vineyard Manzanilla Sherry was created with this very bottle from this bodega.

*Sherry is a fortified wine (a wine that has had a distilled spirit added to it) usually made with the white Palomino grape variety. Sherry ranges from light and dry to syrupy and sweet.*

*Sherry is a very, very in-depth field of study with a labyrinth of classifications and nomenclature. Visit **http://www.sherrynotes.com** if you're really into it.*

**Who makes it?**

Bodega Hidalgo is a six-generation family bodega that has been producing old-fashioned style sherries since 1792. It's one of the very few remaining independently owned bodegas in Jerez.

**Where does it from?**

Sherry is made in the Jerez region of **southern Spain.** This particular wine, as mentioned above, was produced in the seaside town of Sanlucar de Barrameda.

**What does it taste like?**

This is a medium-bodied, **dry** sherry with notes of green apple, bitter almonds, and olive brine. It's salty, it's tangy and it's saline. It's certainly an acquired taste, but rewards those who sip it alongside food.

**Is it a classic?**

**Yes.** Dry sherry is a classic wine of the world. It's neither well-known nor popular, but its uniqueness and distinctiveness place it near the top of the world's most famous fortified wine.

**What should I eat with it?**

In Spain, Manzanillas are almost always served as an apéritif alongside lighter fare. Yet these unique styles are **THE MOST** versatile wines at the table. They support salty flavours of nuts, oysters, caviar to sushi, ginger, and soy. They love vegetables, olives, asparagus, smoked fish, and cheeses. Sherry has more than 300 identified volatile compounds - more than any other wine by far - these compounds are what draw and harmonize with the nuances on the plate. Use it most any place is your guest is open to this kind of experience.

**Sommelier says:**

"Sherry is the best-value category when it comes to wines. Period. There is nowhere else you can come close to this level of complexity, nuance, and intrigue anywhere else. Let it remain fringe so it can always be incredible value" -JY
Friedrich-Wilhelm-Gymnasium • ‘Graacher Himmelreich’ Riesling Kabinett • 2010 Mosel, Germany

**What is it?**

**Riesling Kabinett**! This represents our ever-present German Riesling. The single best pairing to our cuisine.

**Kabinett** \*know this term!\* This is the first of six levels on a ripeness scale that classifies German quality wine. It **indicates that the grapes were harvested at optimal ripeness to producer a lighter-style Riesling**. The following 5 levels denote Rieslings harvested later and later to produce subsequently sweeter, richer, and more intense wines.

'*Graacher Himmelreich **is a single vineyard. Actually,** Himmelreich **is the name of the vineyard and** Graach **is the name of the town in which it is located. The*** **'er** denotes possession. Thusly, it translates to something like 'Himmelreich of the town of Graach'

**Who makes it?**

**Freidrich-Wilhelm-Gymnasium (est. 1561) FIFTEEN SIXTY ONE!!!!!** They are regarded as one of the region's best producers of Riesling.

**Where does it from?**

The **Mosel Valley of south western Germany.** This is where the finest Rieslings in the world come from. The region is recognized for its insanely steep slopes. Steep may even be an understatement for these unbelievable vineyards.

**What does it taste like?**

The classic Mosel Riesling markers are always 1) light bodied 2) off-dry...to sweet 3) notes of citrus, apple, and slick, wet slate. This, being a 2010 vintage, offers us the complexities of aging German Riesling. Here, we begin to notice a floral, honeyed note with a touch of the classic petrol or diesel aroma that Riesling can sometimes acquire.

**Is it a classic?**

**Most definitely.** German Riesling, especially from the Mosel, is the global archetype for brilliant off-dry wines balanced perfectly with a laser-clean acidity. It ages for years....decades even. And those two aspects of acidity and sweetness act ac preservatives and stabilizers that allow even the humblest of Mosel Rieslings to reward some time in the cellar.

**What should I eat with it**

I recommend anything...with a side of everything. Mosel Riesling loves our cuisine. It's natural and refreshing sweetness can handle all the heat and the acidity lines up with our intensity perfectly. Anything and everything.

**Sommelier Says:**

"Just drink it. I don't have to say anything about it. It speaks so much more profoundly in its flavour and balance than I could ever articulate in words. This is a style that proves that YOU SHOULD NOT BE SCARED OF SWEETNESS in wine. And if anyone says they are, I should start an 'Enlightenment Promo' button so that everyone can sample what brilliance tastes like." ~ JY
Saxo

A distinct advantage to making beer in Belgium is that the
country has seen the rise and fall of many breweries and methods of brewing
over the course of its history. How is this an advantage? There is no shortage
of disused breweries and equipment. This is how Francois Tonglet, brewer and
owner of Brasserie Caracole, managed to put together his brewery.  Owner of one of the best beer shops in the
Ardennes, in 1990, he started to brew his own beers with childhood friend
Jean-Pierre Debras. A few years later, he set up shop in a location that had
held breweries since 1776, but had sat empty since 1971. Along with the
building, there was a lot of second-hand equipment about. Caracole is famous
for its 150-year-old mash tun and a 95-year-old malt grinder.  Most notable is the brick, wood-fired brew
kettles; beautiful and still very functional, and the only one still in
operation in the world! (A difficult thing to manage, as tight control of the
temperature is a must to ensure the desired product.) Work at the brewery is
made even more labour-intensive, as all bottling and labelling is done
manually. Truly, a labour of love.

Saxo blonde is named in honour of Adolphe Sax, the inventor
of the saxophone, who was born nearby in the town of Dinant. Brewed with the
some of the most famous of ingredients in Europe (Pilsener and Munich malts,
with a touch of raw wheat; hopped three times with Saaz), Saxo blonde is a
blonde ale that slots into the same robust category as Duvel. Saxo’s aromas are
blend of fruit (Curaçao orange peel, quince and fig) and hops (the classic Saaz
earthy, cinnamon spice). The palate has notes of banana and cherries in cream,
with a balancing touch of spice and hops on the finish.

**Aromas:** Banana, quince, and mango, cotton candy and cinnamon with floral hops .

**Appearance:** Light, cloudy gold pours a rocky, craggly foams that dissipates to leave sawtooth lacing on the glass.

**Flavour:** Curaçao orange peel, banana and cherries in cream, with pepper. Yeasty.

**Mouthfeel:** Creamy, with medium body. Bready yeastiness leads to a dry finish.

**Food Pairing:**Cheese pizza, Whitefish with Beurre Blanc Sauce, Gorgonzola, Arroz Huèrfano (Rice with bacon and almonds), Spinach and Herb Risotto
Flanders Red Ale

A complex, sour, red wine-like ale. Known as the Burgundy of Belgium. Younger and older batches are blended, like a gueuze.

**Aroma**

* Complex fruitiness with complementary malt. Fruitiness is high, and reminiscent of black cherries, oranges, plums or red currants.
* There is often some vanilla and/or chocolate notes.
* Spicy phenols can be present in low amounts for complexity.
* The sour, acidic aroma ranges from complementary to intense. No hop aroma.
* A small amount of butter or butterscotch aroma, known as Diacetyl, can be found, but is complementary.

**Appearance**

* Deep red, burgundy to reddish-brown in color. Good clarity.
* White to very pale tan head. Average to good head retention.

**Flavor**

* Intense fruitiness commonly includes plum, orange, black cherry or red currant flavors.
* A mild vanilla and/or chocolate character is often present.
* Spicy phenols can be present in low amounts for complexity.
* Sour, acidic character ranges from complementary to intense. Malty flavors range from complementary to prominent. Generally as the sour character increases, the sweet character blends to more of a background flavor (and vice versa).
* No hop flavor. Restrained hop bitterness.
* An acidic, tannic bitterness is often present in low to moderate amounts, and adds an aged red wine-like character with a long, dry finish.
* Diacetyl can be found in very small amounts.

**Mouthfeel**

* Medium bodied. Low to medium carbonation.
* Low to medium astringency, like a well-aged red wine, often with a prickly acidity.
* Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon.

**Comments**

* Long aging and blending of young and well-aged beer often occurs, adding to the smoothness and complexity, though the aged product is sometimes released as a connoisseur’s beer.
* Known as the Burgundy of Belgium, it is more wine-like than any other beer style.
* The reddish color is a product of the malt although an extended, less-than-rolling portion of the boil may help add an attractive Burgundy hue. Aging will also darken the beer.
* The Flanders red is more acetic and the fruity flavors more reminiscent of a red wine than an Oud Bruin, its close cousin.
* *Acetobacter*, the bacteria responsible for converting alcohol into vinegar can be present in the beer, leading to comparisons to Balsamic.

**History**

* The indigenous beer of West Flanders, typified by the products of the Rodenbach brewery, established in 1820 in West Flanders but reflective of earlier brewing traditions.
* The beer is aged for up to two years, often in huge oaken barrels which contain the resident bacteria necessary to sour the beer.
* It was once common in Belgium and England to blend old beer with young to balance the sourness and acidity found in aged beer.
* While blending of batches for consistency is now common among larger breweries, this type of blending is a fading art.

**Examples:** Rodenbach Grand Cru, Rodenbach Klassiek, Duchesse De Bourgogne, Verhaege Vichtenaar, Cuvée Des Jacobins Rouge
Peruvian Peppers

Peruvian Peppers***Schinus molle*** (**Peruvian pepper** , also known as **American pepper**, **Peruvian peppertree**, **escobilla**, **false pepper**, **molle del Peru**, **pepper tree**, **peppercorn tree**, **Californian pepper tree**, **pirul** and **Peruvian mastic**) is an evergreen tree that grows to 15 meters (50 feet). It is native to the Peruvian Andes. The bright pink fruits of *Schinus molle* are often sold as "pink peppercorns" although *S. molle* is unrelated to true pepper (*Piper nigrum*). The tree is host to *Bombycomorpha bifascia*, known as the Pepper-tree moth.
Bollinger • ‘Special Cuvée’ Brut • NV Champagne, France***

**What is it?**

**It's Champagne.** The real deal. As we know, Champagne is a very misused term that many people think covers ALL sparkling wine. Not so. Champagne comes from the region of Champagne in France. Only. Bollinger's Special Cuvée is made using **60% Pinot Noir 25% Chardonnay 15% Pinot Meunier.**

*Where do we even begin about the obsession with quality here? Over 85% of the fruit is from Grand and Premier Cru vineyard sites in Champagne. The wine contains a majority of reserve wine that has been cellared for over 15 years in magnums (1.5L bottles) at the winery.*

**Who makes it?**

**Bollinger.** Simply one of the greatest and most storied Champagne houses. In pop culture, it has been used in nearly every James Bond film.

**Where does it from?**

It comes from the **Champagne region of north eastern France.**

**What does it taste like?**

This is dry, textural Champagne that exudes luxurious tones of golden pears, peach melba, vanilla, brioche, and toasted walnut brittle. It has sensational length, balance, nuance on the palate. Truly a celebration.

**Is it a classic?**

Like Citizen Kane. Mozart. Leonardo da Vinci. Spaghetti & meatballs.

**What should I eat with it?**

Life.

While this is unquestionably a celebration on its own, it is magic alongside seafood, fried foods, possibly foie gras, some hard and salty cheeses.

But life.

**Sommelier Says:**

"Bollinger says, 'It is the Champagne we give to people we love and who love nice things.' I cannot put it much more simply than that. Champagne is a nice thing. Bollinger is a **very** nice thing." - JY

"Bollinger may be a true hedonists Champagne as far as it's profile, texture and image - but it is also a truly reputable wine. Whereas many of the big brand names in Champagne ('grandes marques') buy the majority, if not all their grapes, Bolly owns 160 ha of vines which accounts for over %60 of their finished wine. This allows them to maintain close quality control from the very birth of the grapes to the finished product. It is also one of the few large, yet still independent, Champagne houses." - Kieran

"I drink it when I’m happy and when I’m sad. Sometimes I drink it when I’m alone. When I have company I consider it obligatory. I trifle with it if I’m not hungry and drink it when I am. Otherwise, I never touch it—unless I’m thirsty."
-'Lily' Bollinger
Gazpacho

**Gazpacho** (Spanish pronunciation: [ɡaθˈpatʃo]; Andalusian: [ɡaʰˈpːa(t)ʃo]) is a soup made of raw vegetables and served cold, originating in the southern Spanish region of Andalusia. Gazpacho is widely eaten in Spain and neighbouring Portugal (Portuguese: [ɡɐʃˈpaʃu], *gaspacho*), particularly during the hot summers, as it is refreshing and cool

**Ingredients:** Our "green Gazpacho" includes

* Cucumber
* green onions
* tomatillo
* jalapeno
* tarragon
* japanese mayo
Nichol Vineyards • ‘Nate’s Vineyard’ Syrah • 2013 Okanagan Valley - Naramata, BC

**What is it?**

**Syrah**.
It’s the savoury grape. Syrah always offers up flavours of spice, smoked meat,
game, brambly wild fruit. When you want to get savage.

**‘Nate’s**
**Vineyard’** makes Nichol’s youngest Syrah vines planted in 2006.

**Who makes it?**

**Nichol Vineyards** is up there alongside Blue Mountain as our very favourite BC
wineries. Their approach is relatively micro in scale in comparison though.
It's a guy (owner Ross Hackworth), a winery (that nearly doubles as his house),
a tasting room smaller than our office, a porch, a parking lot and some vines.
More than any other winery than I've visited in BC, the vineyards here seem so
alive - like the Forests of Fangorn (mild LOTR fan).

**Where does come it from?**

All the fruit here is from the **Naramata**
Bench**. The Naramata Bench is one of BC's most recognized sub-regions. It's**
a westward facing bench that sits atop the Penticton side of Lake Okanagan.
Some of the views and the vistas on the bench are the most stunning that I've
seen anywhere.

**What does it taste like?**

Syrah
worldwide is typically medium to full bodied. This Syrah is lighter. As soon as
you smell it, you know you’re in for a more rugged and ripped jeans kind of
wine. It smells like the forest after a rain. Wild brambly fruit, mushrooms,
damp earth, and pepper-crusted campfire bacon. As said, it’s light. On the
palate its vibrant and refreshing with horrifically low alcohol. ;) 12.2%
Laughable!

**Is it Classic?**

Not
by world standards, but decades into the future...if there was to be a classic
from BC, I would bet on Syrah as being the grape we get known for.

**What should I eat with it?**

The
most unexpected things! This wine is a marvel. It’s a magician and a trickster.
It pairs with everything that Syrah should not pair with.

Salmon?
You bet!

Congolaise?
Certainly better than most!

Venison?
That’s a muffin!

**Sommelier says:**

“This is my single favourite drink-me-now BC red. That said,
my single favorite drink-me-later BC Red is Nichol’s ‘Old Vines’ Syrah. I wish
I could be more diverse in my selection, but the wines here are just so damn
good. Low alcohol. Low alcohol. Low alcohol.” ~ JY
Shidou Yurizaki

**Dr. Shidou Yurizaki** (百合崎・士堂, *Yurizaki Shidou*?) was the original developer of coils as well as the founder and former CEO of New Tesla Energy.

## Personality

Shidou was a brilliant yet kind-hearted man. Cursed by his own his creation, it cost him the life of his wife and young daughter. While he became highly reclusive and paranoid due to years on the run. He still had love in his heart for his "daughter" Mira, and due to the killing of his family by New Tesla Energy he has nothing but disdain for them.

## History

Dr. Yurizaki was the founder and former CEO of New Tesla Energy. He went into hiding after the Dimension Administration Investigation Bureau (DAB) went to his house in attempts to steal his research, killing his wife and daughter in the process.

By the end of the first episode, the DAB found where he was and attempted to make peace with him, but to no avail, as Dr. Yurizaki made up his mind that upon being found he would die and carry on his legacy through his "daughter" Mira.

Dr. Yurizaki shows up again through Dimension W itself when Mira's coil turns red and starts to go critical near the end of the Easter island arc. He appears in a spectral form and gives Mira a double ringed coil for purposes unknown.

## Etymology

* The name **Shidou** means "samurai, warrior, gentleman" (士) (**shi**) and "hall" (堂) (**dou**).
* Shidou's surname **Yurizaki** means "lily" (百合) (**yuri**) and "cape, peninsula" (崎) (**saki**/**zaki**).
Dubbel

**Dubbel Ale**

A deep reddish to brown, moderately strong, malty, complex Belgian ale.

**Aroma**

* Complex, rich malty sweetness; malt may have hints of chocolate, caramel and/or toast (but never roasted or burnt aromas).
* Moderate fruity notes (usually including raisins and plums, sometimes also dried cherries, bananas or apple).
* Alcohol notes are common, but are never pronounced.
* Light clove and spice, peppery, rose-like and/or perfumy notes can be found, but are low to moderate.
* A small number of examples may include a low hop aroma, but hops are usually absent.

**Appearance**

* Dark amber to copper in color, with an attractive reddish depth of color. Generally clear, but can have a slight yeast haze.
* Large, dense, and long-lasting creamy off-white head.

**Flavor**

* Similar qualities as aroma. Rich, complex medium to medium-full malty sweetness on the palate yet finishes moderately dry.
* Complex malt, ester, alcohol and phenol interplay (raisiny flavors are common; dried fruit flavors are welcome; clove-like spiciness is optional).
* Balance is always toward the malt. Medium-low bitterness that doesn’t persist into the finish.
* Low hop flavor is optional and not usually present.

**Mouthfeel**

* Medium-full body.
* Medium-high carbonation, which can influence the perception of body.
* Low alcohol warmth. Smooth, never hot.

**Comments**

* Most commercial examples are in the 6.5 – 7% ABV range.
* Traditionally bottle-conditioned (“refermented in the bottle”).

**History**

* The actual origin of the term is widely disagreed upon, but the modern version has been established to denote style.
* The modern version was established by Westmalle in 1926.

**Examples:** Bornem Dubbel, Westmalle Dubbel, Rochefort 6, Westvleteren 8, Corsendonk Pater, Grimbergen Dubbel, Chimay Red
Fruits de mer

**Drop line**

* Grilled octopus and scallop ceviche on compressed cucumber served with black garlic aioli and gochugari paste garnished with lotus root chips and pea shoots.

**Ingredients**

* Grilled octopus (Pacific) -First blanched then put in brine over night and then vaccumed cooked (sous-vide) for 10h
* Scallop (Atlantic) ceviche
* Black garlic aioli (Black garlic and nori paste)
* Lotus root chips
* Chopped beets and red onion
* Gochugaru paste
* Watercress
* Pea shoots
* Compressed cucumber ("cryovac" compression leaving cucumber more dense and appearing juicier)

**Allergy warning**

**Mise**

* Fork and knife
Le Burger du Chasseur

**Drop line**

* Venison and aged gruyere burger with mushroom ragout and red wine/black pepper jam served with a side of arugula and yam salad.

**Ingredients**

* Venison burger patty including: venison, elk, beef, juniper, black peppercorns, bay leaves, cloves, onions, garlic, red wine, maple syrup, butter, eggs, maple syrup, bread crumbs and parsley
* Red wine and black pepper jam
* Mushroom ragout
* Red beets pickled in: star anise, cloves, cardamom, coriander seeds, chilli flakes, oranges, cinnamon, rice wine vinegar, and salt
* Roasted yam and arugula salad with sherry vinaigrette
* Gruyère cheese
* Dried barberries

**Allergy warning**

* Gluten, dairy, egg

**Mise**

* Fork, Knife
Chateau Dereszla • ‘5 Puttonyos’ Tokaji Aszú • 2008 Tokaji, Hungary

**What is it?**

One of the oldest styles of dessert wine in the world! References of this style date back to the mid 1500s.

Okay – this one demands a bit of attention in order to get all these terms in order.

**Tokaji Aszu** – **Tokaji** is the region in northeastern Hungary where this wine originates. **Aszu** refers to the fact that the grapes for this
wine have been shriveled on the vine and have been affected by a special mold
called botrytis cinerea.

Here is a picture of a bunch of grapes affected by botrytis cinerea. Yummmm.

**5 puttonyos.** – A **puttonyos** is a unit of measure that denotes the level of sugar in a Tokaji Aszu wine.

5 puttonyos = 120 grams per litre of sugar.

**Who makes it?**

Chateau Dereszla has a history dating back to the 1400s in the time of the kings and courts of Hungary. Political turmoil in the region
has seen this estate in many different hands including being nationalized after WWII. A French estate purchased it in 2000 and has started a complete focus on quality.

**Where does it come from?**

**Tokaji** (pronoucned Tow-kaii) is a region in north east
Hungary. The land is a UNESCO world heritage site.

**What does it taste like?**

Botrytis cinerea contributes a very unique and specific flavour and aroma to a wine. This is described as dried apricot, dried mango, dried pineapple with a hint of fungal, truffle-y nuance. The fruit flavour certainly spans that tropical and exotic realm. Meanwhile, the palate is full and unctuous sharing textures of honey. But! Really importantly! ...there is a seam of sensational acidity that balances the sweetness to create a truly moving luxurious dessert wine.

**Is it a classic?**

One of the most classic of the wine world.

**What should I eat with it?**

Classically, this style is sipped alongside pates, foie gras, blue cheese, and richer desserts. For us – it’s foie gras all the way. This should be very high on your repertoire of exciting pairings to share with your guests.

**Sommelier says:**

“In formal wine education, one of the very first wine and food matches that you learn about is the harmony between botrytized wines and either blue cheese or foie gras. It marks you for life – it makes you say ‘whoaaaa, okay I get it.’ Here, with this wine, we have the opportunity to do this for all of our guests. The sweetness of this style absolutely enrobes the richness of these ingredients and the acidity offers a bright refreshment. And it’s from Hungary!” ~JY
Pot au Feu de truite

## Pot au feu de Poisson

**Drop line:**

* Seared Arctic Char served on beets and brussels sprouts, with tapioca and finished with a coconut broth.

**Ingredients:**

* Arctic char (6oz fillet) (Farmed)
* Beets (Roasted and boiled)
* Brussel sprouts
* Tapioca (cooked with espellete and dried mint)
* Shiso Pistou (contain egg)
* Galangal dressing
* Fried curry and lime leaves
* Micro sorel
* Broth (fish stock, espellete and coconut cream)

**Allergy warning:**

* Egg

**Mise:**

* Dinner folk, spoon and Knife
Strong Dark Ale / Quad

A dark, very rich, complex, very strong Belgian ale. In a word: Dangerous!

**Aroma**

* Complex, with a rich malty sweetness, significant esters and alcohol, and sometimes light to moderate spiciness.
* The malt is rich and strong, and can have a caramel, toast and/or bready aroma.
* The fruity esters are strong to moderately low, and can contain raisin, plum, dried cherry, fig or prune notes.
* Spicy phenols may be present, but usually have a peppery quality not clove-like.
* Alcohols are soft, spicy, perfumy and/or rose-like, and are low to moderate in intensity. No hot alcohol aromas.
* Hops are not usually present (but a very low hop aroma is acceptable).

**Appearance**

* Deep amber to deep coppery-brown in color (“dark” in this context implies “more deeply colored than golden”). Can be clear to somewhat hazy.
* Huge, dense, moussy, persistent cream- to light tan-colored head.

**Flavor**

* Similar to aroma (same malt, ester, phenol, alcohol, hop and spice comments apply to flavor as well).
* Moderately malty or sweet on palate. Finish is variable depending on interpretation (authentic Trappist versions are moderately dry to dry, Abbey versions can be medium-dry to sweet).
* Low bitterness for a beer of this strength; alcohol provides some of the balance to the malt. Sweeter and more full-bodied beers will have a higher bitterness level to balance.
* Almost all versions are malty in the balance, although a few are lightly bitter. The complex and varied flavors should blend smoothly and harmoniously.

**Mouthfeel**

* High carbonation.
* Smooth but noticeable alcohol warmth.
* Body can be variable depending on interpretation (authentic Trappist versions tend to be medium-light to medium, while Abbey-style beers can be quite full and creamy).

**Comments**

* Quads and Strong Dark Ales are essentially the same, as there are many overlapping qualities to be found. To generalize, Quads may be have a bit more body and residual sweetness, and Strong Dark Ales a more delicate, drier palate, but this is very broad and not entirely accurate.
* There is more allowance for variation of style in these categories than with the Tripels and Dubbels.
* Traditionally bottle-conditioned (“refermented in the bottle”).

**History**

* Most versions are unique in character reflecting characteristics of individual breweries.

**Examples:** Westvleteren 12, Chimay Blue, St. Bernardus Abt 12, Rochefort 8, Rochefort 10, Gulden Draak, Gulden Draak 9000, Kasteel Donker, Kasteel Cuvée Du Chateau, Delerium Nocturnum, Barbar Bok, Préaris Quad
Blue Mountain • ‘Gold Label’ Méthode Brut • NV Okanagan Valley, BC

**What is it?**

This is a sparkling wine make in the 'Méthode Traditionelle' (aka. 'Método Clássico' or Champagne Method). This term refers to the fact that the wine underwent it's secondary, carbonation-causing fermentation in the bottle. As the name would indicate, just like many Belgain beers, this is how the greatest Champagnes in the world are made. The alternative would be for this to take place in tank. This bubble is made from **Pinot Noir**, **Chardonnay** and **Pinot Gris**.

**Who makes it?**

**Blue Mountain** is the greatest, and most important, family-owned winery in British Columbia. Their name alone is a stamp of quality and every wine they produce is among, if not the best, the top examples of its kind in the province. The **Mavety family** has owned the property and grown grapes **since 1971** and have been crafting and selling wines **since 1991**.

**Where does it from?**

**Okanagan Valley - Okanagan Falls** is a subregion of the Okanagan Valley. It's a 30 minute drive **south of Penticton** and it defines the border between the hotter, desert-like regions of the south Okanagan and the cooler lake regions north. **Okanagan Falls** is perhaps best recognized for its cooler climate varieties like Chardonnay and Pinot Noir.

**What does it taste like?**

This a very crisp sparkling wine with notes of green apple and citrus framed by a touch of lemon curd and toasted brioche. (Notes of brioche, yeast, and baguette are hallmarks of quality sparkling wine production.)

**Is it a classic?**

**Yes...ish.** This is a BC classic. This is a BC benchmark. A BC benchmark is not a classic of the wine world though. It is modelled after classically made Champagne, however. And that's as close as it gets to being a classic.

**What should I eat with it?**

This is a lovely apéritif style especially with our visiting guests that are looking to experience the best of BC. I love sipping this on its own. On the plate, you're looking for lighter to moderate flavours that are crisp and bright. Green elements, aromatic broths, white-fleshed proteins etc. It's also killer with deep fried food. Bubbles love that salty snap of pomme frites or croquettes.

**Sommelier Says:**

"Is this the best wine made in BC? **Yes.** I would put this against any sparkling wine pound for pound in the world and I feel it would do incredibly well. The value is insane. I can't believe Blue Mountain can produce enough to satisfy the immense demand from all of the top restaurants and wine retailers in BC. I've poured this for several Master Sommeliers from across North America and they have all been astonished with the quality." ~ JY
Westvleteren 12

To understand why Westvleteren is considered the world's most sought-after beer, one must understand the history of the Trappists.

The monastic movement, which demanded a life of hard work, self-sustainability, and piety, lead to the creation of the Benedictine order in the 6th Century, in Italy. However, by the early 12th Century, it had been found, by some, to have strayed too far from its original edicts, and a reform movement was created. This gave us the Cistercians. By the 18th Century, this, too, had been found, by some, to no longer adhere to the teachings of St. Benedict, and a splinter group was set up in La Trappe, France. As you can guess, these were the Trappists. They were, by far, a group of monks for whom the simplest, most cloistered existence was most fully observed.

While some of the other famous beer-producing, Trappist monasteries have embraced modernity much more fully, especially in regards to their beer-making endeavours, the Abbey of St. Sixtus continues to hold on to a more modest, humble way of doing things. Shortly after World War 2, they got rid of a truck they had used to deliver beer to the local cafés, in an effort to dissuade people from drinking, as they thought too much time had been spent thinking about beer, and not enough praying. They even ceased commercial beer-making operations themselves, and the brewery of St. Bernardus, in nearby Watou, took over for them.

However, in 1992, due to the proliferation of use of the term "Trappist" by many non-Trappist brewers, laws were created that required certain conditions be met to receive that designation. The brewing returned to the Abbey of St. Sixtus, as a result. However, they continued to sell their beer modestly, at the entrance of their abbey. It wasn't until their roof became severely damaged that they were compelled to make the beer more accessible, as repairs were going to be very costly. So, in 2011, Westvleteren beers were finally available for purchase in places far from the abbey grounds. They now have an annual release of their beer throughout the world. That is not to say they have become a money-driven venture. They still only produce around 126,000 gallons of beer a year. In comparison, Chimy produces over 3.2 million gallons.

It would be easy to say that the popularity of this beer is simply down to the difficulty of obtaining it (and there is certainly a kernel of truth in that), but there truly is something special in that bottle. This is an age-worthy beer, that intensifies and sweetens with age, and can be put away for decades. The carbonation and hops flavours will disappear, resulting in something more akin to port or sherry.

**Aromas:** Fresh figs and dates, dried fruit, tobacco, leather, clove, and cinnamon.

**Appearance:** Deep mahogany, with a creamy off-white head.

**Flavour:** Dried fruit, cherries, molasses, bread, caramel, and smoke. Finishes with a long, dry complexity.

**Mouthfeel:** Silky, but full-bodied with fine carbonation. A cognac-like alcohol warmth.

**Food Pairing:** Stilton, bread pudding, stewed or braised meats, smoked meats, roasted game.
Terre del Barolo • ‘Verduno’ Pelaverga • 2013 Piedmont, Italy

**What is it?**

**Pelaverga** is the name of this
native Italian grape.

**Verduno** is the name of the
commune in which it is grown.

**Who makes it?**

**Terre del Barolo** (Earth of Barolo) (est.
1958), is large negociant that works with hundreds of independent growers and
vineyards in the region.

**Where does it come from?**

Piedmont
is a region in north west Italy. It is the region of production for Italy’s
most collected and revered red wines: Barolo and Barbaresco.

**What does it taste like?**

This is a very dry light bodied red wine with
bright quenching acidity and cherry-toned red fruit. There is a distinct note
of cracked black and white pepper.

**Is it a classic?**

No. It’s an obscure Italian variety *(one of thousands*)that is a regional specialty and likely found in neighborhood
trattorias.

**What should I eat with it?**

Our cuisine is big, bold, and intense and it
typically would bulldoze a wine of this delicacy. However, just as I mentioned
with Muscadet, use the acidity to draw out the flavour of the wine. This wine
has an incredible purity of fresh red fruit that’s hidden beneath its acidity.
Beef tartar, charcuterie, grilled sausage, aromatic broths are all candidates
for great harmony.

**Sommelier says:**

“It’s a light, uncomplicated, everyday,
sessionable red wine that brings everything that an old world oenophile would
love. It’s savoury and balanced. I could picture drinking this out of a large
jug at a neighborhood restaurant in northern Italy at any time of day.” ~ JY
BRUSHED VELVET

BRUSHED VELVET Jim Beam bourbon, Dubonnet rouge, Amer Nouvelle & Angostura orange bitters.

This cocktail was one of Wendy's original creations back at the old Chambar. We had just gotten a new shipment in of Pisco Amer from Nico's mother (since you can't buy it in Canada) and this was something Wendy was able to make in her back pocket.

The name came about by a regular named David, who now shares the same name, describing the cocktail as brushed velvet. "What a great cocktail name," Wendy thought.

So years later when a distillery in New York decided to try its hand at making an Amer in the same style, tada!, Amer Nouvelle was born. And so the Brushed Velvet made it on the list.
Tripel

A bright yellow to golden beer, with a soft malt presence balanced by strong hops and spice notes. The perfect platform for the complexity of Belgian yeasts.

**Aroma**

* Complex with moderate to significant spiciness, moderate fruity esters and low alcohol and hop aromas.
* Generous spicy, peppery, sometimes clove-like notes.
* Esters are often reminiscent of citrus fruits such as oranges, but may sometimes have a slight banana character.
* A low yet distinctive spicy, floral, sometimes perfumy hop character is usually found.
* Alcohols are soft, spicy and low in intensity. No hot alcohol aromas.
* The malt character is light.

**Appearance**

* Deep yellow to deep gold in color. Good clarity. Effervescent.
* Long-lasting, creamy, rocky, white head resulting in characteristic “Belgian lace” on the glass as it fades.

**Flavor**

* Marriage of spicy, fruity and alcohol flavors supported by a malt character.
* Low to moderate phenols are peppery in character.
* Esters are reminiscent of citrus fruit such as orange or sometimes lemon. A low to moderate spicy hop character is usually found.
* Alcohols are soft, spicy, often a bit sweet and low in intensity.
* Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics.
* Substantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste.

**Mouthfeel**

* Medium-light to medium body, although lighter than one would expect (thanks to sugar and high carbonation).
* High alcohol content adds a pleasant creaminess but little to no obvious warming sensation. No hot alcohol character.
* Always effervescent.

**Comments**

* High in alcohol but does not taste strongly of alcohol. The best examples are sneaky, not obvious.
* High carbonation and attenuation helps to bring out the many flavors and to increase the perception of a dry finish.
* Most Trappist versions have at least 30 IBUs and are very dry.
* Traditionally bottle-conditioned (“refermented in the bottle”).
* ABV is usually between 7.5-9.5%.

**History**

* The term Tripel most likely referred to the strength of the brew, and was most likely a dark beer, up until the discovery of more modern kilning techniques to achieve a paler malt.

* The modern version was originally popularized by the Trappist monastery at Westmalle, but created by Hendrik Verlinden of the Drie Linden brewery in the late 1920's.

**Examples:**Westmalle Tripel, Chimay White, St. Feuillen Tripel, Tripel Karmeliet, Bornem Tripel, Guldenberg, Brunehaut Triple, Vivat Tripel, Straffe Hendrik Tripel
Gueuze Lambic

A complex, pleasantly sour, wheat-based ale spontaneously fermented by a variety of wild Belgian yeasts. Some beers of this category can be sweetened.

**Aroma**

* A moderately sour/acidic aroma blends with aromas described as barnyard, earthy, goaty, hay, horsey, and horse blanket.
* While some may be more dominantly sour/acidic, balance is the key and denotes a better gueuze.
* Commonly fruity with aromas of citrus fruits (often grapefruit), apples or other light fruits, rhubarb, or honey.
* A very mild oak aroma is considered favorable.
* No hop aroma.

**Appearance**

* Golden in color. Clarity is excellent (unless bottle is treated without care). Always effervescent.
* A thick rocky, mousse-like, white head seems to last forever.

**Flavor**

* A moderately sour/acidic character is classically in balance with the malt, wheat and barnyard characteristics.
* A low, complementary sweetness may be present but higher levels are uncharacteristic. While some may be more dominantly sour, balance is the key and denotes a better gueuze.
* A varied fruit flavor is common, and can have a honey-like character. A mild vanilla and/or oak flavor is occasionally noticeable.
* Hop bitterness is generally absent but a very small amount may occasionally be perceived.

**Mouthfeel**

* Light to medium-light body.
* Has a low to high tart, puckering quality without being sharply astringent.
* Some versions have a low warming alcohol character.
* Highly carbonated.

**Comments**

* Gueuze is traditionally produced by mixing one-, and two- to three-year old lambic. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley.
* A good gueuze is not the most pungent, but possesses a full and tantalizing bouquet, a sharp aroma, and a soft, velvety flavor.
* Gueuze is served effervescent, and is affectionately known as "Brussels Champagne".
* Aged hops are used therefore, these beers have little of the traditional hop flavour and aroma one is accustomed to. Hops are used for anti-bacterial properties more than bittering in lambics.
* Products marked “oude” are more traditional, and indicate that the beer has not been sweetened.
* Traditional Gueuze has very little sugar context, making it a suitable beer for diabetics.

**History**

* Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old.
* Gueuze is now being produced outside of the traditional areas it was usually found.

**Examples:** St. Louis Gueuze Fond Tradition, Cantillon Gueuze, Oud Beersel Oude Geuze Vieille
Hannah Brook Farm

**Mentors:** Paul Healey & Rebecca Haber

**Location:** Maple Ridge, British Columbia

**Farm Description:**

Hannah Brook is a specialty produce and salad greens farm located 1 hour east of Vancouver. The 50 acre farm has previously been certified organic and is home to two pet pigs.  Farmed using biodynamic methods, Hannah Brook supplies many fine dining restaurants, as well as various Vancouver Farmers’ Markets, with high quality food.  What is the newest project at Hannah Brook Organic Farm? Paul is dipping his toes into the business of fish farming and raising trout for customer purchase.

**Farm Business Management Learning Opportunities:**

Paul has had wonderful mentors through the years, and now he is eager to share his knowledge with future generations of farmers. Prior to farming, Paul worked as a teacher for 10 years. Paul has a combined passion of education and agriculture, which makes him an ideal Mentor. A Mentee at Hannah Brook Organic Farm will have the opportunity to learn about: marketing, crop planning and design, rooftop gardening, biodynamic methodology, business planning, and permaculture.
Methocel

* Methocel is a type of methylcellulose. Methylcellulose is made from cellulose pulp, which is taken from plants' cell walls. There are about 20 kinds of methylcellulose and while similar, they all have different properties. Methocel F50 is commonly used to stabilize foams, especially whipped foams.
Sumac

The fruits (drupes) of the genus *Rhus* are ground into a reddish-purple powder used as a spice in Middle Eastern cuisine to add a tart,lemony taste to salads or meat. In Arab cuisine, it is used as a garnish on *meze* dishes such as *hummus* and *tashi* is added to salads in the Levant. In Iranian (Persian and Kurdish) cuisines, sumac is added to rice or *kebab*. In Jordanian and Turkish cuisines, it is added to salad-servings of *kebab* and *lahmacun*. *Rhus coriaria* is used in the spice mixture *za'atar*.
Canard et Gnocchi

**Drop line**

* Spiced rubbed duck breast on herb goat cheese spread served with ricotta gnocchi and hazelnuts garnished with celery and apple julienne

**Ingredients**

* Duck breast (8 to 10oz from Quebec) rubbed with coriander, star anise, ginger, cinnamon, chili
* Sauce Bigarade
* Shaved apple (julienne)
* Herb goats cheese with tarragon, parsley, black pepper
* Ricotta Gnocchi (Sauted with brown butter)
* Celery
* hazelnuts
* Watermelon Radish
* Fresh mustard greens
* Arugula

**Allergy warning**

* Gluten
* Nut
* Dairy
* Egg

​**Notes:**

* Duck breast is cooked to medium rare as a standard. Please confirm with guests that this is acceptable with to them before ringing in.

**Mise**

* Fork, Steak Knife
Hanna Brook Farm

**Mentors:** Paul Healey & Rebecca Haber

**Location:** Maple Ridge, British Columbia

**Farm Description:**

Hannah Brook is a specialty produce and salad greens farm located 1 hour east of Vancouver. The 50 acre farm has previously been certified organic and is home to two pet pigs.  Farmed using biodynamic methods, Hannah Brook supplies many fine dining restaurants, as well as various Vancouver Farmers’ Markets, with high quality food.  What is the newest project at Hannah Brook Organic Farm? Paul is dipping his toes into the business of fish farming and raising trout for customer purchase.

**Farm Business Management Learning Opportunities:**

Paul has had wonderful mentors through the years, and now he is eager to share his knowledge with future generations of farmers. Prior to farming, Paul worked as a teacher for 10 years. Paul has a combined passion of education and agriculture, which makes him an ideal Mentor. A Mentee at Hannah Brook Organic Farm will have the opportunity to learn about: marketing, crop planning and design, rooftop gardening, biodynamic methodology, business planning, and permaculture.
Chimichurri

**Chimichurri** (Spanish pronunciation: [tʃimiˈtʃuri]) or **chimmichurri** is an uncooked sauce used for grilled meat; it comes in a green version (*chimichurri verde*) and a red version (*chimichurri rojo*) and seems to come from Argentinian cuisine. It is made of finely-chopped parsley, minced garlic, vegetable oil, oregano, and white vinegar. In Uruguay, the dominant flavoring is parsley, garlic, red pepper flakes, and fresh oregano.

**Ingredients:**

* Garlic
* Oregano
* shallots
* Parsley
* Red wine vinegar
Hummus

**Hummus** (/ˈhʊ.məs/, /ˈxʊ.mʊs/, or /ˈhʌ.məs/; Arabic: حُمُّص‎‎) is a Levantine and Egyptian food dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic. Today, it is popular throughout the Middle East (including Turkey), North Africa (including Morocco), and in Middle Eastern cuisine around the globe. It can be found in most grocery stores in North America.
Orange et thym ganache

pics

**Drop Line:**

Dark chocolate ganache on Orange and thyme granola served with mandarine sorbet and orange segment compote

**Ingredients**

* Dark chocolate Ganache (72% dark chocolate)
* Oats Granola (grape seed oil, honey, thyme, orange zest)
* Chocolate Namelaka (54% dark chocolate)
* Mandarine sorbet
* Orange segment compote (orange, passion fruit puree, orange juice, vanilla, gum paste, sugar)

**Allergy warning:**

* Dairy
* Gluten (oat is not GF)

**Mise:**

* Desert fork and spoon