Many people enjoy drinking spirits with Chinese food, and in Vancouver, we enjoyed an evening of different whiskies and cocktails with our own Master Sommelier, Leagh Barkley. Leagh educated us with a presentation on the history of whisky and the different types of whiskies around the world. Following the presentation, ChiuChow Seafood Restaurant served a 10-course dinner featuring a regional style of Chinese cuisine from China's Guangdong province, known for its fresh, light flavours. Our courses consisted of Traditional roasted Peking duck; Medley of seafood & tofu soup; Sautéed Dungeness crab in superior broth; Sautéed scallop & prawn with vegetables; Crispy squid; Deep-fried mini bean curd cube; Lettuce wrap with minced duck meat; Stir fried sliced beef & broccoli in satay sauce; Fried rice with shrimp & BBQ pork, and ending with dessert.
Accompanying our meal were three whisky cocktails, Paper Plane based on Kentucky Bourbon,
À La Louisiane based on Canadian rye whisky and Penicillin based on a Blended Scotch and two whiskies to be shared on the table - Tamnavulin Speyside Single Malt Scotch Whisky, Sherry Cask Edition and a tasty Single Malt whisky from Vancouver Island, Shelter Point Smoke Point A Fireside Dram.
And for those who were not adventurous enough to swig the whiskies, our Cellar Master Kim Mead offered Tantalus Riesling and Selbach-Oster Zeltinger Riesling Alte Reben Trocken, Blue Mountain Gamay and Michel Guignier Morgon-Canon.
All of the beverages, the cocktails, the whiskies and the wines, matched well with the tasty Chinese food and were thoroughly enjoyable.
Our thanks go to Leagh Barkley for his whisky presentation, to Cellar Master Kim Mead for presenting the wines for us to enjoy and to Van Doren Chan for her commentary on the food and cuisine and for working so hard to set up a most enjoyable event.
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