Thanks to everyone who came out to join us as this event!
View more photos from the lovely afternoon here!
Tickets available online via Eventbrite
$40 — Non-members
$30 — Slow Food Members
$15 — Optional wine pairing with lunch
1:00pm Sample award-winning wines in the tasting room (tasting rates apply)
1:30pm 3-course lunch
Tickets include:
- Delicious 3-course luncheon with optional wine pairings
- Tours of the winery and heritage farmhouse restaurant
- Meet your Chef Steve Elskens
- Silent auction items
Our special menu has been created with a Slow Food sensibility. Expect bold flavors from ingredients sourced from their garden and neighboring farms. An added wine pairing ($15) will create the perfect balance of flavours between food and wine.
The restaurant with its impressive kitchen, is in a restored farmhouse built in 1895. From both the outdoor patio and the elegant dining room you can enjoy views overlooking 12 acres of sustainably managed vineyard, the heritage apple and walnut orchard, and an organic herb and vegetable garden.
Our hosts are Tim and Colleen Turyk, Unsworth’s founders. Winemaker Danel Cosman is in charge of the wine making process. Chef Steven Elskens and restaurant manager Christle Pope settled in the Cowichan Valley after years of weaving culinary magic in Belgium, France and Canada. They started operating Farm’s Gate Foods and Catering in 2010, bringing their popular food truck to local markets, festivals, weddings and events throughout Vancouver Island.
In the vineyard, see rows of well-established Maréchal Foch ripening along with other organic varieties especially selected for the terroir and Cowichan climate.
SLOW VINES MENU JULY 27 2014
STARTERS: Beef Carpaccio, Jalapeno Aioli & Mustard Greens OR Market Salad with Butter Lettuce, Snap Peas, Kohlrabi & Buttermilk Chive Dressing.
MAINS: Butter Poached Halibut, Shellfish Essence, Chickpea & Rice Ragu & Garlic Scape Pesto OR Potato Gnocchi with Roast Tomato Butter, Zucchini, Arugula & Pecorino.
DESSERT: Hazelnut Linzer torte with strawberry rhubarb compote and lemon verbena sauce.
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