Top Drop Event Features Five-Course Dinner Paired with Selections From Flagship Napa Valley Wineries Spottswoode Estate and Blackbird Vineyards
Napa Valley will take centre stage at Boulevard Kitchen & Oyster Bar when the restaurant hosts a pair of celebrated California wineries for an exclusive ‘Napa: Past, Present, Future’ wine dinner on Thursday, May 17.
Presented as part of the fifth annual Top Drop Vancouver festival, the exclusive five-course feast will feature Boulevard’s signature West Coast-inspired cuisine prepared by Executive Chef Roger Ma and paired with a variety of current and back vintages from Spottswoode Estate Vineyard and Blackbird Vineyards. Tickets to the dinner, which begins with a canapé service at 6 p.m. and continues with dinner at 7 p.m., are limited to just 36 seats and available for $160 per person plus tax and gratuity.
Boulevard Executive General Manager and Sommelier JP Potters will co-host the event with Spottswoode President and CEO Beth Novak Milliken — who will present a special pre-release tasting of the 100-point 2015 Cabernet from the certified organic vineyard as part of the event — and Blackbird President Paul Leary, who will offer insights into his winery’s Oak Knoll appellation while making a case for Napa Valley Merlot.
– $160 per person plus tax and gratuity –
sunseeker oyster with rosé gelée, pickled mustard seeds, baby coriander
kampachi, nori cracker, ‘ramen’ quail egg, shiso
sunchoke arancini, La Sauvagine cheese
2017 Blackbird Arriviste Rosé
Octopus a la Plancha
grilled romaine, chiffonade of herbs, cucumber white soy emulsion,
puffed wild rice, toasted almonds and bonito
2016 Blackbird Dissonance Sauvignon Blanc, Semillon
2016 Spottswoode Sauvignon Blanc
Pâté en Croûte
duck, venison, foie gras, preserved cherries and pistachio
2014 Blackbird Arise
2014 Spottswoode Lyndenhurst Cabernet
bone marrow crust, leeks, porcini, beurre rouge
2006 Blackbird Illustration
2014 Blackbird Illustration
Braised Beef Short Rib
potato ‘rösti’, spring peas, braised watermelon radish, brown butter nigella crumb,
tarragon spinach butter emulsion, cipollini onion
2005 Spottswoode Estate Cabernet
2014 Spottswoode Estate Cabernet
24-month Cave-Aged Comté
buckwheat honey, almond lavash, watercress salad
2015 Spottswoode Estate Cabernet
“This is going to be an exceptional event for our guests that will explore two very different aspects of Napa Valley wines while providing a golden opportunity to learn a little more about the ongoing story of the Napa Valley straight from the very people who have helped author it,” says Potters. “We’re also incredibly excited about the chance to try the 100 point 2015 Cabernet from Spottswoode before it is released in Canada.”
Tickets to Boulevard Kitchen & Oyster Bar’s Napa: Past, Present and Future Dinner on Thursday, May 17 are available for $160 per person plus tax and gratuity and may be purchased by calling the restaurant at 604-642-2900. A credit card is required to secure all reservations.
ABOUT BOULEVARD KITCHEN & OYSTER BAR | Located in the heart of downtown Vancouver, Boulevard Kitchen & Oyster Bar redefines the fine art of dining with subtle, unexpected and playful approaches to cuisine, service and style. From the all-star front-of-house team to the acute attention to detail in design to the understated elegance of the restaurant’s seafood-focused cuisine infused with casual West Coast flair, Boulevard sets forth an uncompromising standard of excellence guaranteed to capture the attention of food-savvy Vancouver residents and visitors on plate and palate alike. Paired with exceptional service, a wide-ranging selection of wine and cocktails and true European ambiance in a traditional-yet-modern setting, Boulevard offers breakfast (6:30 to 11 a.m.), lunch (11 a.m. to 4 p.m.), dinner (5 to 11 p.m.) and late-night service until 1 a.m. seven days a week, as well as weekend brunch from 11 a.m. to 3 p.m. and happy hour from 3 p.m. to 6 p.m.