Principals Welcome Lunch

Join us for the Principals Welcome Lunch, presented by Hillebrand Gori, the kick-off to the first tasting room session. Network with colleagues from around the globe while getting a head-start on select wines from the room, leaving you with more time for your after-lunch tasting room strategy. Then take a seat at the long tables to enjoy a delectable buffet-style menu created by VCC’s Culinary Director, Chef Nandakishore Rangan.

Presented by 

Menu

Salads & Cold Selections
Classic Caesar salad with chopped hearts of romaine, sun-dried tomatoes, fried capers, and Parmesan • gf v
Herb and garlic croutons, served on the side
Grilled asparagus with roasted red peppers, goat cheese, lemon, and extra virgin olive oil • gf v
Buckwheat tabbouleh with mint and lemon vinaigrette • gf ve

Hot Selections
24-hour braised Canadian Angus beef with pearl onions and natural jus • gf
Fraser Valley roasted chicken breast with parsley jus • gf df
Pan-seared Haida Gwaii sablefish fillets with smoky maple chowder • gf
Cheese tortellini with mushrooms and cacio e pepe sauce • v
Truffle potato dauphinoise • gf v
Cannellini bean, sun-dried tomato, spinach, and mushroom ragout • gf ve
Grilled zucchini, peppers, eggplant, tomato, and onion medley • gf ve

Dessert
Chocolate creamy 
Plant-based brownie, crystal chocolate • ve gf 

Freshly brewed Organic Moja coffee (including Decaf)& TEALEAVES tea

All attendees must be 19 years and over. NO MINORS.

Ticket prices are inclusive of wine, food (as applicable), gratuities, charges, and taxes—what you see is what you pay!