Principals Welcome Lunch, presented by Hillebrand Gori

Join the 149 participating winery principals at this kick-off to the first tasting room session. Get a first taste of select wines from the room while catching up with colleagues from around the world. Then take a seat at the long tables to enjoy a delectable buffet-style menu created by VCC’s Executive Chef Nandakishore Rangan. Wines will be grouped alphabetically by wine agency.

Presented by Hillebrand Gori

Menu:

Pre-set salad family style:
Roasted squash salad, baby kale, pecorino, cranberry, sunflower seed, maple dressing GF V
Buckwheat “tabbouleh”, cucumber, peppers, sumac, mint, lemon vinaigrette GF DF VE
Sprouted moong lentil salad, shaved carrot, curry leaf, chili, coconut, mustard oil dressing GF GF VE

Buffet stations:
Kerala ling cod curry, mustard seed, coconut, tamarind GF DF
Chicken ballotine, spinach, ricotta, grainy mustard veloute GF
Braised lamb shoulder, thyme, pearl onions, balsamic jus GF DF
Roasted garlic and chive whipped potatoes GF V
Grilled zuchinni, eggplant, peppers, onions, tomatoes GF DF VE
Lemon rice, fava beans. GF DF V

Pre-set dessert:
Vanilla pot au crème, charcoal meringue, blueberry elderflower chutney V, GF
Freshly Brewed Moja Organic Coffee and TEALEAVES Tea

Event details subject to change

Trade events are available only to those in the wine, restaurant and hospitality industries who buy, sell, serve or market wine in their business. Registration is required.

Must be 19 or older (No Minors) to attend Vancouver International Wine Festival events. Two pieces of ID (one with photo and birthdate) are required. Infants and children are not permitted.

Festival events are subject to Public Health Orders and/or venue policies.