Composed Salad of Whaletown Bay Vancouver Island Scallops
with ALM Farms Kiwi Fruit

A complete Vancouver Island experience

Sandhill Pinot Blanc

Chef Melbourne O’BrienOlympic View Golf Club, Victoria

Braised Violet Creek Pork
with Heirloom Vegetables, Roasted Apple Broth

A complete Okanagan experience

Wild Goose Stony Slope Riesling

Chef Rod ButtersFresco Restaurant and Lounge, Kelowna

Polderside farm duck liver and cocoa pate
with smoked cabbage, and parsnip bread

Quails Gate Family Reserve Pinot Noir

Chef Jeff van GeestDiva at the Met, Vancouver

Wild Arctic Muskox Tenderloin

From the Inuit Wild harvest on Banks Island NWT

Veal Jus Ravioli, Caramelized Chanterelle Mushroom,
Certified Organic British Columbia Free Range Beef Short Rib Risotto

2006 Sumac Ridge Black Sage Meritage

Chef Kevin GreehyRenaissance Vancouver Hotel Harbourside

Poplar Grove’s Naramata Bench Blue Cheese, Artisan Greens,
Berry, Balsamic essence, preserved Coronation Grape Seltzer

Vista D'Oro Walnut Wine

Chef Bernard CasavantSonora Room at Burrowing Owl, Oliver

Trio of Desserts
Tiramisu, Chocolate Succé and Passionfruit Delice

Tinhorn Creek 2006 Kerner Icewine

Chef Thierry BussetCinCin, Top Table Restaurant Group, Vancouver