The Society for American Wines cordially invites you to our annual Premier Dinner. This year’s event will be held at the Westin Nova Scotian and features Executive Chef Raj Gupta. For those unfamiliar with Chef Raj, he was formerly Executive Chef at the Casino Hotel where he created the award winning Bacchus Restaurant; see his list of awards at the end of this invitation.

Amuse

Vermouth Infused Parsnip Cappuccino
Crispy Baby Spinach and Cheese Grissini

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Pan seared Gorgonzola and Salt Spring Goat Cheese
Chiffonnade of Smoked Portobello Mushroom, Grilled Bosc Pear, Panache of Winter
Greens, and Spiced Walnuts.

2002 Gallo of Sonoma Chardonnay

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Porcini Crusted Tenderloin of Beef and New Zealand Lamb Chop
Double Smoked Bacon Yukon Rosti, Mint & Current Reduction

1998/99 Kenwood Cabernet Sauvignon Jack London Vineyard

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Chocolate “Degustation”
Cacao Barry Cuban Chocolate Soufflé,
Milk Chocolate Cream Brule
With Californian Fresh Berries

2002 Renwood Sierra Series Syrah

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Tea and Coffee

Other wines will be served with the meal, as our cellar has recently been enhanced with new selections.

Chef Raj, along with sommelier Kempton Hyson, will speak throughout the meal
with commentary on the pairing of the wine.

Place: Harbour Suites, Westin Nova Scotian
(main level, behind & to the right of reception… no stairs!)
Date: Saturday March 3, 2007
Price: $65 members
$80 non-members
Time: 7:00PM Reception
7:30PM Dinner

RSVP: Steve Lunn Email: sawevents@eastlink.ca or phone 423-8753

Please note:

  • Payment can be made by cash or cheque (preferably) payable to “The Society for American Wines”
  • For non-members, this is an excellent opportunity to join the Society. At $45 a couple, $30 would be saved for this event alone!

This event is very well priced and is sure to be popular, so please book early, and as usual feel free to bring along guests. This is an event not to be missed!

For more information on the Society for American Wines, check our website:

www.sawhalifax.ca

A little introduction for those unfamiliar with Chef Raj:

  • World Culinary Olympics – Gold Medal 1992
  • Atlantic Provinces Culinary Competitions – Gold & Silver medals 1998-9
  • NS Association of Chefs & Cooks – Chef of the Year 2004
  • Chefs Association of Canada – Chef of the Year 2004
  • Featured on CBC’s The Great Canadian Food Show
  • In conjunction with sommelier Kempton Hyson, hosted a series of well received wine dinners at the Casino Hotel