The other night I attended a “When Poultry Meets Wine” popup dinner at Edible Canada with Fraser Valley Specialty Poultry. The action-packed evening was filled with delicious eats featuring different poultry products, wine pairings from Ripples Estate Winery and a culinary demonstration by Chef Tobias on how to cook the perfect tender juicy chicken!
To begin the evening, Sommelier Ashley West introduced us on new wine pairings and how to pair wines with poultry. For example, always match your food intensity with wine intensity. And choose a wine that has stronger acidity than your dish.
Pro Tip: Regional Pairing – featuring wine and food that complements each other geographically. For example: Loire Valley, France goat cheese and Sauvignon blanc with high acidity.
- Crispy Duck Hearts: garam masala honey and ginger aioli.
- Duck Liver Pate: truffle, stone fruit compote with sourdough.
Wine Pairing: Radiance – Sparkling Blueberry Wine: sweet & refreshing flavour
Chef Tobias demonstrated how he prepares a butter poached free range chicken breast with a golden beets salad.
Pro Tip: Always cook chicken in low heat – 250F for 25 to 30 mins. The result will be buttery, tender and juicy! Never ever cook with high heat where you char the skin. The result will be dry, burnt chicken.
Fraser Valley Smoked Duck Salad: A perfect half boiled ajitama duck egg with endive, apple, pistachio, chervil and julienne Pekin smoked duck.
Wine Pairing: Cheam– a lovely blend of Gewürztraminer, Ehrenfelser, Chardonnay and Muscat sourced from the Okanagan. It is loaded with fragrant fresh flowers and ripe stone fruit, this medium bodied wine is a perfect table wine for any occasion.
Grilled Squab: Chermoula, buckwheat honey, white bean croquette and parsley. The meat is widely described as “tasting like dark chicken meat”. It is tender, juicy and hard to resist when cooked perfectly.
Wine Pairing: In·tem·per·ance– This rich deep dark colour fruit table wine bursts with intense flavours of blueberries. It has a high quantity of antioxidant and rich content of tannins.
Pro Tip: The “peanut butter” mouthfeel of rich tannins helps to cut fat from the food.
Butter Poached Free Range Chicken Breast: This is the same dish that Chef Tobias demonstrated earlier and it is absolutely deliciously soft and buttery. Served with crispy skin, golden beets, red grapes, fingerling chips and tarragon.
Roasted Okanagan Peaches: A soft and moist brown butter cake served with creme fraiche and basil.
Wine Pairing: Cu·pe·re– A beautiful end to any meal, this dessert wine is sweet to taste and has a deep dark colour full of intense blueberry aroma.
Fraser Valley Specialty Poultry offers a wide range of fresh family farmed products and Ready-To-Eat products like Smoked Pekin Duck Breast and Duck Farmer Sausage that contains no MSG and raised without antibiotics. These will be available for purchase at Edible Canada in Granville Island “pop up” store between August 17 to September 30.
The products are also available at The Farm Store in Chilliwack and at the following locations listed on their website.
Personally, I’m so excited about Yarrow Meadow Specialty Chicken (that are organic and raised without the use of antibiotics), Loong Kong Chicken (for testing recipes at home) and Silkie Chicken for making nourishing Chinese Soup.
Follow us on Instagram to watch the Behind The Scenes at “When Poultry Meets Wine” event on our IG Stories.
Disclaimer: this post is sponsored by Fraser Valley Specialty Poultry and may contain affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.. All opinions are my own.
Edible Canada At the Market
Cuisine: Canadian, Grocery
Mon 11:00 am – 9:00 pm
Tue 11:00 am – 9:00 pm
Wed 11:00 am – 9:00 pm
Thu 11:00 am – 9:00 pm
Fri 11:00 am – 9:00 pm
Sat 9:00 am – 9:00 pm
Sun 9:00 am – 9:00 pm
1596 Johnston St, Vancouver, BC V6H 3R9
Phone: (604) 682-6681