Volcanic Hills Wine Masters Dinner

Join us for a 5 course meal with wine pairing from Volcanic Hills on Friday, August 12th.

Menu

1st course Gamay rose 2015

BC Spot Prawns
Citrus, Cucumber-Herb Salad, Blistered Okanagan Tomato Vin

  2nd course Magma white 2014

Charred Vancouver Island Octopus
Organic Rocket, Farmers Fingerlings, Peperonata, Pesto

  3rd course Pinot Noir 2011

Pressed Duck Confit
Heirloom Beets, Local Happy Days Goat Cheese, Valley Cherry Gelee

4th course Lava Red 2013

Venison Chop
Corn puree, Summer Squash, SilverStar Huckleberry “Lava” Jus

5th course  Late Harvest Zweigelt

Chefs Okanagan Peach Plate

About Chef Giulio Piccioli:

Being born and raised in Italy has had, not surprisingly, a profound impact on my life and on how I relate to food.
 
At the age of 19, I left my home in northern Italy and I moved to Ontario. The opportunity to learn and really understand how people eat in a different country really surprised and inspired me, so I decided to make a passionate career out of what had previously been a growing interest.
 
Over the years, I have had the opportunity to work with some amazing chefs both in Italy and Canada, and food became my way to speak and relate to people. In time, however, the kitchen setting felt too restrictive, and these limitations pushed me to find new ways to express my passion and love for food. Taking the next step in my culinary journey, I have been able to cook without compromising my ethics by opening my own business.

About Chef Scott Sanderson:

Chef Scott Sanderson’s cooking is rooted in classic and contemporary traditions. The tenets of the culinary canon are the  hallmarks of his cooking — prepared from scratch with quality ingredients and skill.

Bitten by the ‘cooking bug’ at a young age, Sanderson found his first job at 15, working in a bakery in Kitchener, Ontario. Sanderson’s formal culinary studies were at Fanshawe College in the Culinary Program. Sanderson then thrived as an apprentice under Chef Steve James at the renowned Glenmore Dining Room in the London Hunt and Country Club.

Sanderson left the Hunt Club after 4 years for a position at  45-seat Cedar House Restaurant in Golden, British Columbia. The cuisine at the Cedar House featured a farm-to-table ideology of local and organic foods including sustainable seafood, natural and antibiotic free meats, grains and pulses. The Cedar House has been consistently awarded one of the “Top 50 Places to Eat in Canada” for 12 consecutive years by the National Restaurant Guide. Sanderson was next employed as Executive Chef at the 75-seat La Casa Ristorante in London, Ontario for 8 years. Under Sanderson’s guidance celebrated signature dishes were masterworks, carrying on the venerable restaurant’s 20 year tradition of consistent excellence.

Sanderson spent the last year as head chef of the iconic and authentically Italian, Bertoldi’s Trattoria on London, Ontario’s  Richmond Row before returning to British Columbia. Tradition tempered with innovation is his hallmark.

Tickets are available through SilverStar Mountain Guest Services or skisilverstar.com

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