The Time and Date: Thursday, June 25, 2009 6Pm to 9PM
The Event: A Taste of Quebec/Thompson Landry Gallery Cooperage Space Grand Opening of New Venue
The Venue: Cooperage Space, Building 32, Distillery District.
The Target Audience: private clients, selected media
The Quote/Background: The 3,000 square foot art gallery showcases Quebec artists and sculptors. The emphasis tonight was as its alternate function, an event space for up to 200 people, in co-operation with Distillery Restaurant Corp.
The Wines: We had two good beers, Blanche de Chambly and La Fin du Monde (both from Quebec). Wines included the straight forward Red Knot Shiraz 2007 McLaren Vale ($19 Lifford) and the mature Francis Ford Coppola Bianco Pinot Grigio 2006 (2008 is $12 Lifford). Other beverages included Ciderie St. Nicolas Cider and Ciderie St. Nicolas Ice Cider, plus Pinnacle Ice Cider 2006 (a bit sweeter than the St. Nicolas).
The Food: caterers were showing off their signature dishes. 10tation served cremoni mushrooms and braised short ribs; they also did a rich chocolate hazelnut torte with strawbs. Daniel et Daniel had one of the healthiest dishes, with grilled shrimp on a bed of cooked greens and edamame. Presidential Gourmet did a substantial spiced lamb and beef on truffled polenta (with a Pinnacle iced cider as accompaniment). Barbara Murphy was showing off her St. Nicolas with rabbit terrine. Jean-Pierre + Co did a Caribbean cod cake with two habanero sauces (one a hot relish, the other an aioli) followed by a cucumber shooter chaser. Jayne's did a crab salad in a double martini glass. There were also liver mousse cones, cucumber nibbles, and oysters. A Taste of Quebec had both Quebecois foods from their new Chef Pierre of Café du Lac on the Lakeshore, and a coffee bar with real coffee, espresso, etc. A Taste of Quebec specializes in cheese from Quebec, and Tom the fromagier led me through a tasting of Bleu Moutonniere (raw sheep), Miranda (organic raw), Fleur des Monts (raw sheep), Migneron (pasteurized cow), Reserve La Perade (organic raw), Vieux Charlevoix 3 year old cheddar, and Bleu Benedictin. I asked him what went with my espresso; he paused and then got me a slice of Chevre Noir cheddar-style. It went perfectly. Kudos to the cheese section and selection!
The Contact Person: jt@thompsonlandry.com; info@atasteofquebec.com
The Marketing Effectiveness (numerical grade): 92.
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