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Chef Daniel Boulud at work
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Each year special dinners, featuring exceptional wines from world-class producers which are then matched with culinary creations of celebrated chefs, are held in exquisite homes throughout Toronto. It was my great fortune to attend such a dinner, especially as I had a front-row seat in the kitchen and able to witness the creation of these delicacies prepared by Chef Daniel Boulud and his team. The accompanying exceptional wines, representative of Château Latour’s best-known vintages, were presented by its winemaker, Frederic Engerer. The blockbuster Château Latour 1982 was the perfect accompaniment to a variety of cheese: Vieux Comte, Mimolette, Tomme de Savoie Fig Chutney. Valued at approximately $8,000 bottle this wine may only be available at an auction or from a private collector.
| Served with the Gosset Brut Exelence was a delightful array of appetizers that included: Parmesan Basket with Herbed Goat Cheese; Salmon Millefeuille on Pumperknickel, Pomponette with Meyer Lemon and American Surgeon Caviar; Tuna Aioli with Nicoise Olive; and Fontina and Mushroom Risotto Ball |
Following was a dish of warm prawns and crispy pork belly with a celery trio, paired with Les Forts de Latour 2000. The team then prepared Kataifi Crusted Sea Scallop, Porcini, Red Mustard, Pumpkin Oil. The accompanying Château Latour 1996, made with 70% Cabernet Sauvignon and 30% Merlot, is well-structured and considered the ‘vintage of the century’. Rich burgundy in colour, it has a compelling nose with a palate that is smooth, elegant and rewards one with a lingering nish.
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Next on the menu was a Poularde with Black Truffles and Foie Gras Salsify and Chanterelles, married with a spectacular and full-bodied Château Latour 1990.
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The Black Sea Bass Glazed with Cabernet, Leek Royale and Pommes Lyonnaise went beautifully with the Château Latour 1995. The warmer temperatures of this vintage resulted in a riper and robust wine that displays a great nose, and softer tannins that still proferrs a powerful finish.
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The Chestnut and Cocoa Nib Crusted Venison Loin with Brussels Sprouts and Spiced Cranberries was ideally matched with a Château Latour 1966. Now at its peak, the dark brick/brown colour points to its maturity. Yet, this enticing wine still manages to retain some of itsfreshness.
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GRAND CRU CULINARY FESTIVAL
Grand Cru event chair and owner of Halpern Enterprises, Todd Halpern, hopes the funds that to benefit the Toronto General and Western
Hospital Foundation, will not ‘only enhance, but save lives’. Over the last three years, more than $4.5 million has been raised. The proceeds
from this year’s event will go towards supporting the establishment of the I3 Centre, a new cardiovascular imaging facility located at the Peter
Munk Cardiac Centre at the Toronto General Hospital.
CHEF DANIEL BOULUD
As Chef-Owner of seven award-winning restaurants and the Feast 7 Fetes catering company, Daniel Boulud has mastered the culinary scene
in New York with his restaurants DANIEL, Café Boulud, DB Bistro Moderne and Bar Boulud. As well, he created Café Boulud in Palm Beach,
Daniel Boulud Brasserie at the Wynn Las Vegar Resort, and Maison Boulud in Beijing, China.
Winner of the James Beard Foundation awards for “Outstanding Restaurateur,” Best Chef of New York City”, and “Outstanding Chef of the
Year”, restaurant DANIEL was also named ‘one of the ten best restaurants in the world” by the International Herald Tribune.
CHATEAU LATOUR
Rated as a First Growth under the 1855 Bordeaux Classification, Château Latour is situated in the south of the Pauillac appellation bordering
St-Julien and its 65 hectares of vineyards. Planted with mainly Cabernet Sauvignon (80%), Merlot (15%), Cabernet Franch (4%) and Petit
Verdot (1%), results in wines that are the most tannic and opaque in colour and impenetrable of all the 1st Growths when young. Although
the rich and ripe tannins make for longevity in the cellar, it is advisable that Château Latour’s very best vintages not be approached before
their 20th birthday.
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Anna Cavaliere, Editor/Writer Editor/Writer since 1992 for Enoteca Wine & Food Magazine (now Elite Wine, Food & Travel), Anna has reported on wine and food events from many of the world's wine regions: Australia, New Zealand, Portugal, France, Spain, Malta, Greece, Italy, U.S. and Canada. A member of the International Federation of Wine and Spirits Journalists and Writers (F.I.J.E.V.), and I.F.W.T.W.A. (International Food, Wine & Travel Writers Association). Anna feels particularly fortunate that she can write about her three passions: wine, food, and travel.
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