Catalonian-born Chef Ramon Simarro

Toronto Dec. 2020

Madrinas Zoom Dinner

Table Set up

top student, Joel Gorenkoff GBC -from the CAPS Sommelier Program ( Canadian Association of Profes

Toronto City Hall

The Wines Served

Events

« Jan		Mar »
Su	Mo	Tu	We	Th	Fr	Sa
						1
2	3	4	5	6	7	8
9	10	11	12	13	14	15
16	17	18	19	20	21	22
23	24	25	26	27	28	29

List events by year:

For past events and all pictures, please go to the IWFSToronto.org web site for all past events going back to 1971

https://www.iwfstoronto.org/?page_id=4357

There are also a past events listing under the events tab on the iwfstoronto.org site.

Thank you.

February Events

February 11, 2020

Theme	“Valentine's Day” Dinner at the RCYC
Venue	Royal Canadian Yacht Club,
Location	141 St. George Street, TO.
Date	Feb 11, 2020
Time	6:30PM
Registration	Closed on Feb 07, 2020
Price	Members: 155.00 Guests: 200.00
This event has capacity limit of 26 people. Registered: 28, Slots Available: -2 View Registration List »

“VALENTINE’S DAY” DINNER AT THE ROYAL CANADIAN YACHT CLUB ON TUESDAY, FEBRUARY 11^th, 2020.

IWFS Toronto is pleased to announce our “Valentine’s Day” Wine Dinner at one of Canada’s premier sailing and social clubs, the Royal Canadian Yacht Club (RCYC), on Tuesday, February 11^th, 2020.

Executive Chef, Michael Russell has created a lavish and tantalizing menu that is guaranteed to impress both you and your Valentine.

With Valentine’s Day almost a month away, and limited seating in the Club’s restaurant, you are encouraged to make your reservations as soon as possible.

LOCATION: Royal Canadian Yacht Club, 141 St. George Street, TO.

RECEPTION: 6:30 PM

DINNER: 7:00 PM

MENU:

RECEPTION:

Cucumber, Crispy Quinoa, Mint

Crispy Fried Chicken and Canadian Caviar

East Coast Oyster with Champagne Mignonette

Wine pairing: NV Finca Nadal de Boadella Brut Cava

FIRST COURSE:

Crab Bisque

Glazed Pork Belly, Apple, Tapioca Cracker

Wine pairing: 2014 Knee Deep Sauvignon Blanc/Semillon

SECOND COURSE:

Winter Vegetable Salad

Grilled squash, Heritage Carrots, Beets, Macadamia Nuts, Truffle Ponzu

Wine pairing: 2000 Domaine de Fondouce

THIRD COURSE:

Roasted Squash Agnolotti

Sage, Marjoram, Brown Butter

Wine pairing: NV Lustau Jerez Amontillado Los Arcos

FOURTH COURSE:

Dry-aged Côte de Boeuf

Parmesan and Winter Truffle Gratin, Wild Mushrooms, Charred Onion.

Wine pairing: 2005 Chateau Haut-Batailley

DESSERT:

Chocolate Mousse

Dulce de Leche, Crispy Chocolate, Morello Cherry, Beet

Wine pairing: NV Reynac Pineau des Charentes