Wednesday, March 6^th: Allison Findlay, Niagara College’s winemaker, invited Deborah and me to attend a dinner at Ruffino’s in Niagara-on-the-Lake. The evening was titled “Bottled Brilliance” and featured a series of the College’s Dean’s List wines matched to Chef Emre’s cuisine.

Each guest had the restaurant’s signature bundle of tableware.

Ruffino’s flatware presentation

As I have developed a garlic allergy, my dishes were served without garlic.

Amazing bread!

My garlic-less mushroom dish instead of the branzino crudo

My tofu dish instead of Ali’s clams

Wood-fired duck (almost forgot to take a photo!)

Molten chocolate cake

Saturday, March 9^th: Dinner party at home with Sherri and her husband Stephen. Deborah made salmon mousse and coconut shrimp to start followed by flank steak, potatoes and asparagus. Dessert provided by our guests – a box of 13^th Street butter tarts!

Wines served: Millesime Blanc de Blanc

Castella della Volpaia Prelius Vermentino 2022

Château Pipeau 2019 St. Emilion Grand Cru

Other wines tasted this week: Thirty Bench Small Lot Riesling “Wild Cask” 2019

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