Since I retired I started to work as a volunteer at the National Gallery of Canada. It has been a lot of fun, very nice people and so many interesting things to see and learn from. Our group is trained by the Education dept of the NGC so that we can be more informed on the programs of the museum and how to attract more people to our National Museum.
Recently I have been asked to organized cultural afternoons, for the last 50 years the volunteers have organized programs in French and in English presenting a variety of knowledgeable speakers on Arts and Culture. I have finalized the French language program for the Season 2013-2014 entitled Mercredis culturels starting in September. I am very happy with the results and am now working on the program for the Season 2014-2015.
For details on the NGC go to www.gallery.ca or in French, www.beaux-arts.ca
Also this week we went to one of the many offerings by the Liquor Control Board of Ontario, they have a variety of programs on food and wine, cooking, cocktails, etc... All very well done in there large studio like kitchens on site in their larger shops, very sleek and modern.
The Chef was Jan Sunstrum from Manotick which is just outside Ottawa. The Sommelier was Janet Unhola who was knowledgeable and very pleasant.
We started with New Potato and Leek Cakes in Blue Cheese Sauce, the wine served was a White Burgundy Montagny 1er Cru 2010.
Then we had Roasted Rack of Lamb in Lemon Salsa Verde, the wine served was Chateau de Puisseguin Curat St-Emilion 2010, a big red at 14% alcohol. Very good and went well with the lamb.
The Salsa Verde is an old Italian classic served with steaks in Tuscany. It has Parsley, capers, 3 fillet of anchovies (these are the white anchovies in lemon juice not the dried up cured thing found on pizza) Anchovy is a lovely little white fish sweet tasting. Lemon juice and zest and 2 cloves of garlic chopped.
The dessert was White chocolate and ginger crème brulée served with a Greek wine Muscat of Samos
chilled. This wine was wonderful and well paired with the dessert.
We bought some of the red wine and some of the dessert wine.
On the way out I could not resist buying a bottle of single malt 12 year old Scotch, Auchentoshan from the Lowlands, aroma of toasted almonds and caramelized toffee and a smooth finish.
I also bought some other wines this week, a remark had been made that we were somewhat low in the cellar on wines. We must always have a reserve just in case of emergency. So its best to buy by the case.
A French, A Greek, 2 Americans, an Austrian Grüner Veltliner.
Single Malt Scotch currently on offer at home. A habit I picked up in Rome of all places.
And for those of you going to Italy, the famous Carabinieri police, known for their style.
Recently I have been asked to organized cultural afternoons, for the last 50 years the volunteers have organized programs in French and in English presenting a variety of knowledgeable speakers on Arts and Culture. I have finalized the French language program for the Season 2013-2014 entitled Mercredis culturels starting in September. I am very happy with the results and am now working on the program for the Season 2014-2015.
For details on the NGC go to www.gallery.ca or in French, www.beaux-arts.ca
Also this week we went to one of the many offerings by the Liquor Control Board of Ontario, they have a variety of programs on food and wine, cooking, cocktails, etc... All very well done in there large studio like kitchens on site in their larger shops, very sleek and modern.
The Chef was Jan Sunstrum from Manotick which is just outside Ottawa. The Sommelier was Janet Unhola who was knowledgeable and very pleasant.
We started with New Potato and Leek Cakes in Blue Cheese Sauce, the wine served was a White Burgundy Montagny 1er Cru 2010.
Then we had Roasted Rack of Lamb in Lemon Salsa Verde, the wine served was Chateau de Puisseguin Curat St-Emilion 2010, a big red at 14% alcohol. Very good and went well with the lamb.
The Salsa Verde is an old Italian classic served with steaks in Tuscany. It has Parsley, capers, 3 fillet of anchovies (these are the white anchovies in lemon juice not the dried up cured thing found on pizza) Anchovy is a lovely little white fish sweet tasting. Lemon juice and zest and 2 cloves of garlic chopped.
The dessert was White chocolate and ginger crème brulée served with a Greek wine Muscat of Samos
chilled. This wine was wonderful and well paired with the dessert.
We bought some of the red wine and some of the dessert wine.
On the way out I could not resist buying a bottle of single malt 12 year old Scotch, Auchentoshan from the Lowlands, aroma of toasted almonds and caramelized toffee and a smooth finish.
I also bought some other wines this week, a remark had been made that we were somewhat low in the cellar on wines. We must always have a reserve just in case of emergency. So its best to buy by the case.
The wine-and-dine event sounds wonderful!
ReplyDeleteIs it a bad sign I recognize all the whisky labels?
ReplyDeleteI thought the wine/liquor selection interesting, as when I go to Canada what I want to do is drink Canadian wine/whisky/and beer - don't they have any at your soirees?
Well in Canada we do have lots of good award winning wines and you going to NOTL you are in wine country and can easily visit one of the wineries in the surrounding area.
DeleteWe also have lots of good micro breweries and they to are easy to find. Currently we serve Italian wines and I am trying other wines through a very nice wine bar in Ottawa which has been giving me lots of advice and also by attending the courses at the LCBO.
I do hate when my spirits run low.
ReplyDelete