Provence Marinaside Dinner Celebrates Canada’s
Winery of the Year with Exclusive Dinner
Provence Marinaside is delighted to announce the next dinner in its Cellar Series celebrating Mission Hill Family Estate. The winery was recently named Winery of the Year for a record sixth time at the 2025 Wine Align National Wine Awards of Canada.
Join Mission Hill’s Chief Winemaker Taylor Whelan for an exclusive evening on Tuesday, December 2nd where he will guide guests through the legacy brands of Mission Hill, including Canada’s first 100-point red wine, the much-coveted 2020 Oculus. “Fresh and elegant, the Merlot grape variety is prominent in this blend, imparting rich flavours of both red and blue fruits. The Cabernet Franc provides a subtle herbaceous undertone that enriches the wine’s complexity. The Cabernet Sauvignon brings balance to the wine, supporting its length on the palate. Finally, the Petit Verdot contributes to the wine’s structural composition,” comments Whelan on this iconic wine.
“It is such an honour for us to present this celebratory event,” comments Joshua Carlson, Provence Marinaside’s Wine Director. “The seven-course dinner showcases some amazing wines beautifully paired with Provence’s West Coast-inspired French dishes. In addition to the 2020 Oculus, we’ll be pouring the 2024 Mission Hill Family Estate Reserve Brut, 2022 Perpetua Chardonnay, 2020 Quatrain, and 2020 Compendium.”
Get your festive season off to a glittering start by joining Provence Marinaside and Mission Hill Family Estate on Tuesday, December 2nd. Seats for this exclusive evening of great wines are priced at $325 per person (including gratuity and tax). Book your seats now to avoid missing out on what is sure to be a most memorable evening.
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 DowntownEastside 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 (edited) and images provided by Nancy Wong, Culinary Communications.