Toronto Chapter's Annual Dinner At The Tundra at the Hilton Toronto
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The Venue - Tundra
"Simplicity and minimalism hold court in this contemporary castle. A square-shaped entrance is carved out of an undulating partition that cordons off Tundra from the lobby/reception area. Once seated, the savouring begins even before the first bite: a concrete Noguchi lamp here, some Danish Modern there. Perhaps too cold, the decor is softened by imported Italian cotton linens by Frette paired seamlessly with the fine Rosenthal service. Palm-sized rocks at each table setting, one-sided armrests are but only a few of the clever refinements.
Architects Kuwabara Payne McKenna Blumberg, partnered by award-winning local design hipsters II By IV, have transformed what was a lost-in-time image into a renewed Canadian theatrical experience. Taking visual cues from our mountain peaks, moss, lichen, redwood forests, stone and the oceans, the creative team used Canadian granite, stone-textured concrete, basket-woven woods, glass mosaic and artful lighting to redefine elegance. " -2002, Toronto.com.
The Chef - John Cirillo
"Growing up in this industry as a young Canadian chef, it is a dream come true to be working at the Hilton Toronto. This is an especially exciting time where hotels are a place to dine and be seen as they undergo a tremendous renaissance, " says Cirillo. "I believe John has that extraordinary combination of culinary talent, organization skills and warm affability that you find in some of the world's most successful chefs," says Marilyn Soper who was former General Manager of the Hilton Toronto Airport.
John Cirillo is a graduate from the Culinary Program at George Brown College. At 17, he began his career as an apprentice chef at the Hilton Toronto Airport. In 1987 he went to London, England, working at the Hilton on Park Lane and later to the Hilton Basel, Switzerland, where he specialized in continental European cuisine. He returned to Toronto in the early 90s and earned his diploma as a Certified Chef de Cuisine (CCC), the highest level obtainable for chefs in Canada.
John Cirillo was appointed to the position of Executive Chef of the Hilton Toronto in 2000, leaving his post at the Hilton Toronto Airport where he had been Executive Chef since 1996. The Escoffier Society of Toronto recognized John's dedication to the cooking profession and work with young people in the field when he was named 1998 Chef of the Year. Chef Cirillo recently earned top merits with a Gold, Best Professional in Show, Best Pork Dish, and Best in Category at the 2003 Escoffier Society of Toronto Culinary Salon.
The Wines - Thomas & Vaughan Vintners
As grape growers and winery owners, Thomas Kocsis and Barbara Vaughan feel that it is important to closely monitor the grapes that go into their wines. Careful vineyard management enables them to produce quality fruit that best expresses the character of the terroir, variety and vintage. They grow, produce and bottle all of their wines.
Thomas and Barbara originally wore all the "hats" at the winery but have now grown and now have a full time winemaker, Jason James. Jason has been with Thomas and Vaughan for four years. Jason is an Honours Biology graduate from the University of Guelph who enrolled in the Oenology and Viticulture program at Brock University, receiving his Diploma three years ago. While initially starting as a cellar worker and then winemaker's assistant, Jason took over the role of Winemaker for Thomas and Vaughan in 2002. Their wines have received an impressive number of gold, silver and bronze awards over the past few years.
The Menu and Accompanying Wines
Reception Wine: 2000 Off-Dry Riesling
Appetizer
Veal, girolle mushroom tourtiêre with sliced maple glazed duck breast, rougemount
apple compote
2000 Chardonnay Estate
First Course
"Tundra" shellfish, seafood stew with tender fennel and garlic aioli,
toasted baguette
2002 Sauvignon Blanc
Tundra granité
Second Course
Grilled Alberta caribou loin with blue-veined fingerling potato,
mini petit pan brulée, chestnut emulsion
2000 Cabernet Franc
Dessert
Wild berry crème caramel
2001 Riesling, Botyrtis Affected
Coffee, Tea
Please note: We have room for only 110 at this event.
The Tundra Hilton Toronto, 145 Richmond St. West, 416 860 6800. Parking is available. $6.00 flat rate after 6:00pm. There are entrances off of Adelaide, York and Richmond Streets.
Please mail the form below with a cheque, payable to the Ontario Wine Society and return by Friday, April 30, 2004, to Stephen Stein, #311, 5444 Yonge St., Toronto, Ontario, M2N 6J4. Your cheque is your reservation. Refunds will not be made for cancellations received on or after Friday, April 30, 2004. For information only, call the Wine Line at 416 921 9798. Reservations will not be taken over the phone.|
Please reserve _____ space(s) for the 2004 Tundra Annual Dinner, Wednesday, May 5, 2004. Members $80, Non-Members $90. Members may bring one guest at the member price. Enclosed is my cheque for:_______________________________________________ MEMBER NAME: ___________________________________ (GUEST NAME: ____________________________________) MEMBER ADDRESS: ___________________________________________________________________________________ CITY: _______________________________________ POSTAL CODE: _________________________________________ TELEPHONE: (DAY)________________________________ (EVENING) ________________________________________ I understand and accept my personal safety responsibilities when attending an Ontario Wine Society event. SIGNED: __________________________________________ DATED: ___________________________________________ |
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Make cheques payable to the Ontario Wine Society and return by Friday, April 30, 2004 to:
The Ontario Wine Society c/o Stephen Stein, #311, 5444 Yonge St., Toronto, Ontario, M2N 6J4. |
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