Provence Marinaside and Okanagan Crush Pad – a perfect pairing for Dine Out

Provence Marinaside’s Dine Out Menu a Perfect Pairing with Wines from Okanagan Crush Pad

For Dine Out Vancouver 2023, Provence Marinaside is partnering with much-respected BC wine producer Okanagan Crush Pad (OCP) to create a ‘Perfect Pairing Dinner’ featuring a three-course dinner of Provence signature dishes paired with signature wines from OCP’s Haywire, Narrative and Garnet Valley Ranch vineyards. The three course dinner is available for $59 per person with the optional wine pairing available as either a regular pour for $36 for three wines or petit pour at $21 for three wines. Wines are also available individually by the glass or the bottle.

“Dine Out is a small slice of what we offer at Provence – a glimpse into the menu. We’ve been a part of DOV since its inception. It’s a great way for Vancouverites to test the dining scene by having a three- course meal at a reasonable price – kind of like speed dating for diners. Each year new faces have become new friends. These new friends have become regulars and are now old friends,” says Provence’s Owner and Executive Chef Jean-Francis Quaglia.

“In past years I found the wine pairings as an opportunity to showcase the diversity of British Columbian wines, carefully selecting wines from many different wineries. However, I started to think about how the wineries were not celebrated as much as perhaps they should be. Sure wine is something in a bottle to be drunk with food, but wine is also farming, and science, and sometimes a bit of magic. This year, I wanted to work with a winery with depth of wines we could select from for pairing to our menu – a winery with historical relevance, and ultimately a winery that had that bit of magic. That’s when I decided to see if we could collaborate with Summerland’s Okanagan Crush Pad. OCP was founded on a long history of friendship and shared respect for the land. They create wine that showcases the wild beauty of the Okanagan Valley. Their organic farming principles are taken into the cellar where they let nature shape and direct their wine. They have a full gamut of wineries under the OCP banner and the wines have plenty of variety to select from when pairing to a menu,” says Provence’s Wine Director Joshua Carlson. “We are excited to be the first to offer the Garnet Valley Ranch wines as an exclusive to Provence as they will not be officially released until fall 2023.”

In October, Chef Quaglia along with Carlson, Asst. Wine Director Ryan Johnson and Manager Emrys Horton travelled to the Okanagan Valley to meet with OCP’s Co-Founder Christine Coletta and wine maker Matt Dumayne to taste a collection of wines to determine the pairings for this year’s menu, tour the vineyards, observe and participate in the grape harvest.“We have a valued relationship with the team at Provence for many years so we are excited to have their team bring our wines to life with their Dine Out Vancouver pairings. Diners are in for a treat,” comments Coletta.

This 2023 Dine Out Menu features three choices of Appetizers along with three choices of Entreés and two dessert choices. All of these dishes are favourites with Provence patrons, and some, like the warm Goat Cheese Salad and the Bouillabaisse for instance, have been on Provence Marinaside’s menu since the restaurant opened 21 years ago. “We wouldn’t dare take them off,” says Chef Quaglia. “The Bouillabaisse is representative of my upbringing in Marseille but of course we give it a West Coast nuance by using OceanWise local seafood. The rouille is a classic accompaniment.”

Provence Marinaside & Okanagan Crush Pad
2023 Dine Out Vancouver Menu

Three-course menu $59/person

Three-course wine pairing $36/person

Three-course petit wine pairing $21/person

NOTE: The Garnet Valley Ranch wines are exclusive to Provence Marinaside
and will not be officially released until fall 2023

APPETIZERS
Choose one

Herbes de Provence Crusted Goat Cheese Salad
Beurre blanc, balsamic reduction, mixed greens

2019 Narrative Chenin Blanc
Tasting note: bright, fine acidity, and long finish. perfect for cutting through the rich goat’s cheese
$11 glass/ $45 bottle

or

Escargot
Garlic, parsley, brandy, butter sauce

2021 Garnet Valley Ranch Chardonnay
Tasting note: ripe tropical fruits, lees, mineral notes complete this round chardonnay.
$16 glass / $64 bottle

or

Paté de Campagne
Cornichon, brandied fig, house made crostini

2020 Haywire Secrest Mountain Vineyard Gamay Noir
Tasting note: light red fruit notes and a touch of butcher board complement this rustic paté
$12 glass / $48 bottle

ENTRÉES
Choose one

Bouillabaisse
West coast style, prawns, scallops mussels, clams, fish, fingerling potatoes, gruyere et la rouille

2019 Narrative Viognier/Syrah Rosé
Tasting note: a gastronomic rosé – floral, viscous with tea like tannins match well with strong flavours of the bouillabaisse
$10 glass / $$42 bottle

or

Wild Mushroom Ravioli with Prawns
White wine butter sauce, garlic, fresh tomato, herbs

2021 Garnet Valley Ranch Pinot Noir
Tasting note: light, bright fruit and earthy tones of mushroom and forest floor are perfect with this ravioli
$17 glass/ $71 bottle

or

Grass-Fed Beef Tenderloin
(add $6 when ordering this dish)
Green beans, shitake mushrooms, garlic mashed potatoes, red wine peppercorn jus

2019 Narrative Syrah/Viognier
Tasting note: rich red fruits with pepper notes and lengthy acidity harmonize with the seared beef tenderloin
$14 glass/ $55 bottle

DESSERT
Choose one

Crème Caramel
Palmier cookie, fresh whipped cream

2013 Haywire Vintage Bub
Tasting note: bone-dry bubble with creamy lees. incredible pairing
with all components of the crème caramel – a great way to finish your evening.
$19 glass/ $80 bottle

or

Fondant au Chocolat
Rich chocolate mousse, raspberry coulis, palmier cookie

Narrative Fortified
Tasting note: rich, ripe red fruits, finishes a little boozy.
much like a fine port excellent with chocolate and to warm your soul.
$8 glass

 

Treat yourself to an evening of delicious food paired with wonderful wines from Okanagan Crush Pad at Provence Marinaside for this year’s Dine Out Vancouver. The 21st Annual Dine Out Vancouver Festival runs from January 20 through February 5. It is always an extremely busy time at Provence Marinaside and reservations are a must – either online or by calling the restaurant at 604-681-4144.

Provence notes:
Established in February 2002, Provence Marinaside is the ‘bebe’ of Owner/Executive Chef (and Chevalier of France) Jean-Francis Quaglia. Reminiscent of Chef Qualia’s native Marseille, Provence is located at the south end of Yaletown, adjacent to the False Creek Seawall and with patios overlooking the Quayside Marina. Open every day for Brunch, Lunch, Happy Hour and Dinner. Hours are:
Tuesday through Friday: 10 a.m. to 11 p.m.
Saturday, Sunday and Monday: 9 a.m. to 11 p.m.
In addition to Dine-In service, Provence Marinaside continues to offer its regular menus for brunch, lunch and dinner as Takeout for personal pick-up or through delivery services Door Dash and Uber Eats.

Wine and Cocktails List , Brunch Menu, Lunch Menu, Happy Hour Menu, Dinner Menu, Dessert Menu

Provence Marinaside is also supporting The Downtown Eastside Women’s Centre with the donation of meals and funds along with a donation option on their should the public also wish to support the organization. Details can be found on Provence Marinaside’s Home Page.

About Chef Jean Francis Quaglia
A native of Marseille, France, Chef Jean-Francis Quaglia comes naturally to the culinary world as his mother was acclaimed Chef Suzanne Quaglia of Marseille’s famed Le Patalain and one of the very first female chefs in France. At age eight, he made his first Tarte au Citron from his mother’s recipe. This same tarte is now featured on Provence’s menu. Following graduation, Chef Quaglia apprenticed at Hôtel Sofitel in Marseille, worked Chef Elie Mazot at Relais et Chateau’s Le Chateau de la Chevre D’Or in Eze and was Chef de Partie Tournant under the direction of his mentor, Chef Dominique LeStanc, at Hôtel Negresco in Nice (2 Michelin stars). Upon arrival in Vancouver he was Sous Chef under Chef Bruno Born at Le Coq D’Or and followed him to the Sheraton Wall Centre Hotel where he became Executive Chef of the hotel’s Indigo Bistro Moderne. He opened his first restaurant, Provence Mediterranean Grill in 1997 in Point Grey and went on to open Provence Marinaside in 2002 and TWB-The Wine Bar next door in 2012 (it is now amalgamated into Provence Marinaside). In August 2021, the government of France honoured Chef Jean-Francis by naming him a Chevalier (Knight) of the Ordre du Merite Agricole – one of France’s highest honours, second only to the Legion of Honour.

Media release and images provided by Nancy Wong, Culinary Communications. Images, except as noted, Emrys Horton.