Supporting Summerdine – Les Dames D’Escoffier Dinner in the Vineyard
Co-owner/Operator of RauDZ Regional Table and micro bar & bites, Audrey Surrao is a member of Les Dames D’Escoffier, BC Chapter. The focus of this organization is to grant scholarships to women with a desire to begin training in culinary, beverage or hospitality fields, and to women already skilled in these fields who seek to refine or further their expertise at an educational institution/course of their choice. Each year, they host Summerdine – one of the most fun and best value culinary fundraisers of the year. Dozens of restaurants, vineyards, gardens and cooking schools, from Vancouver Island to Metro Vancouver to the Okanagan, each donate one table for a concurrent dinner party. Each restaurant is priced exactly the same ($79/seat), with each restaurant donating the food menu and table and a winery donating the wine. RauDZ Regional Table/micro bar & bites has participated for the past three years pairing with the beautiful Speirhead Winery for a one-of-a-kind dining experience.
Food blogger, Valerie Harrison attended our hosted dinner and captured the evening on her latest post on her site ‘More Than Burnt Toast’.
A brief excerpt below….
For tonight’s dinner the scene was set with a gorgeous long wooden table topped with a sea of sparkling crystal soon to be filled with premium Spierhead wines. There were strains of soothing music in the background. White plates and silverware were set, table decorations arranged from flowers to candles. Our senses were heightened and as I’ve said before we were more than ready for a highly anticipated evening. Candles flickered and nature created the backdrop, a kaleidoscope show of colour in the fading light competing for the centre of attention with the menu. It turned out to be a beautiful evening with gentle breezes and a magical ambience.
Our evening began with warm smiles and a glass of Spierhead Winery Rose which is quite dry overall with tart berry notes and a fresh finish. First on the menu was an amuse bouche of Compressed Watermelon with Gin Cocktail Pipette. I am sure I had two!!!
This was followed by a fun presentation where we were served a Prawn Cocktail with Avocado Mousse and Jalapeño Gazpacho. But what’s that? Each bowl had it’s own resident goldfish!!! How fun is that!!! I assure you that no goldfish were harmed in the making of this dish. I felt this was paired expertly with a stunning Pinot Gris with its aromatically intense pear and tropical fruit aromas.