Tawse Winemaker, Paul Pender, will join Chef James Waters on May 9th for an exclusive three course dinner with wine pairings.
Paul Pender is the Director of Viticulture and Winemaking for Tawse Winery located in Ontario. He is a former carpenter and graduate of Niagara College’s Winery and Viticulture program, Paul adopts a “non-interventionist as far as possible” philosophy. He is a firm believer that the start of every great wine begins in the vineyard and he is passionate about crafting wines that express a sense of place. - Tawse Winery
Welcome reception at 6:30pm in our living room, followed by dinner at 7:00pm in the dining room. Ticket purchases include tax and gratuity. Regretfully, no substitutions can be made to the menu.
Tawse Winemaker Dinner Menu
F I R S T
HOUSE SMOKED KING SALMON
Broxburn Farm cucumbers, pickled vegetables, jalapeño vinaigrette
2015 Quarry Road Riesling
S E C O N D
SEARED ALBERTA BEEF SHORT RIB
Fairwinds Farm goat cheese + spinach fried polenta, Tawse Cabernet Franc braised mushrooms
2012 Laundry Vineyard Cabernet Franc
T H I R D
RASPBERRY MERINGUE PIE
sour cream crust, raspberry curd
2014 Chardonnay Icewine
Tickets: Yes, please!
Email firstname.lastname@example.org for inquires.