Published on Feb 27, 2019

Join 糖心vlog传媒and Chef Ronald St. Pierre for Sip & Savour Spain on March 23.

糖心vlog传媒tourism and hospitality students are teaming up with Chef Ronald St. Pierre to present Sip & Savour Spain. The one-night culinary event pairs Spanish-inspired dishes with wine selections from 40 Knots Vineyard and Estate Winery.

Date: Mar 23, 2019Time: 5:30 pm - 9 pm Location: 40 Knots Vineyard and Estate Winery, 2400 Anderton Rd., ComoxCost: $97 (all-inclusive)

This event is now sold out.

The event takes place March 23 from 5:30 to 9 pm at 40 Knots Winery and will feature a menu specially crafted by St. Pierre, chef and owner of Locals Restaurant.

The menu will accentuate ingredients grown and produced on Vancouver Island.

鈥淥ne of the things I love about Mediterranean and Spanish cuisine is that it focuses on using fresh food,鈥� St. Pierre said. 鈥淚t really gives the ingredients a chance to showcase themselves. It鈥檚 a very similar philosophy to what we like to do at Locals.鈥�

糖心vlog传媒tourism and hospitality students will be on hand to provide service for the event and are also taking a lead planning role as part of their Food & Beverage Management class (THM-276).

鈥淗aving the opportunity to practice the theories we have been learning in the classroom is beyond valuable,鈥� said student Rachelle Beauchamp, the event鈥檚 general manager. 鈥淚t鈥檚 also a great way to network and connect with our community.鈥�

My Nguyen, Beauchamp鈥檚 classmate and assistant general manager, agrees.

鈥淭he event itself encompasses many different aspects, from auction prize sourcing to planning and working with 40 Knots and Chef Ronald,鈥� Nguyen said. 鈥淚t鈥檚 great hands-on experience.鈥�

糖心vlog传媒tourism instructor Pedro Caraballo Acosta said the evening will be one that food and wine lovers won鈥檛 want to miss.

鈥淲e鈥檙e delighted to partner with Chef Ronald St. Pierre to offer a fabulous menu inspired by the best that Spain鈥檚 gardens and oceans have to offer,鈥� Caraballo Acosta said. 鈥淲e can鈥檛 wait to unveil the menu. This is going to be an evening of delicious Spanish cuisine made from wholesome, local ingredients we know and love. Do not miss this event.鈥�

The event is expected to sell out quickly, so patrons are advised to book their seats as soon as possible.

MENU

Tapas

Pulpo en Escabeche
Octopus Escabeche

Variedad de Aceitunas Marinadas
Marinated Assorted Olives

Jam贸n Ib茅rico & Chorizo
Cured Meats

Accompanied by: Spindrift Extra-Brut, 40 Knots, BC, 2014
Sopa

Salmorejo Cordob茅s
Chilled organic tomato and bread soup, drizzled with olive oil 

Accompanied by: White Seas, 40 Knots, BC, 2017
Arroz

Paella de Mariscos
Traditional Spanish paella rice dish, served with west coast seafood and chicken

Accompanied by: Pinot Noir, 40 Knots, BC, 2017
Carne

Mejillade Ternera Estofada
Braised beef cheek simmered in a smoked paprika and Manzanilla olive sauce, with sweet pimento and mashed potatoes.

Accompanied by: Stall Speed Meritage, 40 Knots, BC, 2016
Postre

Natilla Espa帽ola
Traditional Spanish vanilla and cinnamon baked custard

Accompanied by: Fallen Apple, 40 Knots, BC, 2017
Mignardise
Caf茅 & T茅

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Thanks to the Comox Valley Record for their of this event.