The 14th annual Sun Peaks Winter Festival of Wine held their signature Wine Masters Dinner on Thursday evening. Hosted by the Delta Sun Peaks Resort, the evening was a perfect pairing of sumptuous cuisine and fine wine.
Delta Sun Peaks Executive Chef Steve Buzak teamed up with the culinary team from Thompson Rivers University (TRU) to deliver a five course feast for the senses. Highlights of the evening were the Qualicum Bay Oyster Ceviche (left) by the TRU team and the Braised Bison Short Rib. Unique to my palette was the brined pork loin and smoked pork belly (right), offering a salty yet sweet taste experience.
Matched with all five courses were fines wines from Hester Creek Estate Winery, Rollingdale Winery and Perseus Winery.
The evening was emceed by Delta Sun Peaks general manager, Roman St. Germain and representatives from each winery lead guests through each of the perfect food and wine pairings.
Attended by journalists from far and wide representing the food and wine elite as well as guests from around the globe, this event was a taste sensation to behold.
Special mention to Sun Peaks residents Peter Duda and Ines Popig who were attending their 14th Wine Master Dinner event at Sun Peaks.
This evening’s “Progressive Wine Tasting” will see 700 wine lovers stroll through the scenic village as they stop at various hotels to sample wines from different parts of the Province.
The festival concludes this weekend, ending with two popular events: Powder Hounds: Mixology to Music on Saturday night and Bella Italia’s: Brunch Buffet on Sunday morning.
For more information on Sun Peaks 14th Annual Winter Festival of Wine visit: SunPeaksResort.com
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