Tuesday, June 23, 6:30 pm; Vendange Institute, 440 Albert St. Suite C108

Join Rising Stars, Chef Basil Yu and Sommelier Ben Minaker for a four-course dinner featuring locally-sourced ingredients, paired with Prince Edward County wines. The guys will provide commentary on the food, the wine and the match throughout the meal. Proceeds from the dinner will go to the Ottawa Food Bank. The dinner will be held at the Vendange Institute, 440 Albert St. Suite C108. Free parking available on Albert St. or in the parking lot at the Slater St. entrance (disregard "permit only" signs). NB if you have dietary restrictions, please notify Louise Smith at 613 562-7840 no later than June 19.

Menu

Whalesbone Oysters, pickled ramps mignonette

Huff Estates, Cuvee Peter Huff Blanc de Blanc Sparkling 2004

Seared 8-spice-marinated Mariposa duck breast, scallion biscuit, yuzu ginger gastrique;

Thirty-Three Vines, Riesling 2007

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Pan-roasted Whalesbone sustainable BC line-caught halibut, fresh coriander spatzle,

baby bok choy, green curry sabayon

Thirty-Three Vines, Chardonnay 2007

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Quebec Tatonka Buffalo tenderloin, wild garlic smoked potato terrine,

Spicolli's hand-picked beans, marrow bone hot whrisky mustard jus

Thirty-Three Vines, Cabernet Franc 2007

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Frozen white chocolate cheese cake, Spicolli's rhubarb compote, maple-pecan brittle

Huff Estates, First Frost 2007

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About the Presenters:

Basil Yu is currently the sous-chef at Murray Street Kitchen. He arrived there via cooking stints at Social, Black Cat, Signatures and Par-fyum (where he was Chef de Cuisine), after completing his training at the prestigious Cordon Bleu School.

Ben Minaker, recently of Murray Street Kitchen, is spending the summer working in the wine industry in Prince Edward County. As well as Murray Street, Ben has also worked at Social. He holds the Algonquin Sommelier Certificate as well as the Wine & Spirit Education Trust Advanced Certificate from Vendange Institute.

About the Rising Star Dinners:

Vendange Institute and FoodMODE Magazine proudly present Rising Star Dinners. Young, up-and-coming chefs and Vendange Institute grads will be matched up to present four-course wine and food matching dinners. The pair will provide commentary on the food, the wine and the match, as you're guided through the meal in the elegant ambiance of the Vendange tasting room. The goal of the dinners is threefold: to give these executive chefs and sommeliers of tomorrow a chance to show their stuff; to offer the public a great dining experience at a great price; and to help a local charity.

To reserve:

Cost is $59.95/person and is paid at the time of the reservation.

Louise Smith at 613 562-7840 or

ONLINE here

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