Anthony Gismondi: Collaborative to benefit Okanagan fire relief fund

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On Sunday, Nov. 5, Chef Brian Tesolin from Victoria’s The Courtney Room will welcome Chef Geoff Molloy from the Okanagan’s 19 Bistro at Fitzpatrick Family Vineyards to offer a collaborative, multi-course gala dinner featuring dishes from both celebrated and award-winning chefs.

The dinner will raise much-needed funds for the Central Okanagan Fire Relief campaign with a donation of $100 per ticket going directly to benefit the needy through the support of generous partners, including Fitzpatrick Family Vineyards, Culmina Family Estate Winery, Phantom Creek Estates, Stag’s Hollow Winery, Spirit Wares, and Cowichan Valley Venison.

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A silent auction with several intriguing prizes will be held throughout the evening, including Vancouver and Okanagan getaways.

Tickets are limited and cost $200 per guest, including tax and gratuity. To book, visit thecourtneyroom.com.

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Mott 32, shunned by the Michelin folks, has launched its Autumn and Winter menus to coincide with the Mid-Autumn Festival, a highly cherished tradition in Chinese culture that dates back thousands of years.

The festival has evolved into a joyous occasion for families to gather, share delightful mooncakes and revel in the splendours of the season.

Among the new menu items, there is stir-fried abalone with matsutake mushrooms and XO sauce; Kung Pao lobster with cashew nut and chili; and fresh tiger prawns stir-fried or you can feast on tender and succulent duck meat braised in rice wine with dates, wood-ear mushrooms and ginseng.

Lunchtime dim sum includes black cod dumplings, shredded Peking duck spring rolls and pan-fried seafood buns with crabmeat, prawn, scallop and mushroom, all accompanied by an outstanding wine list.

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The 1161 West Georgia St. restaurant is open Sunday to Thursday, 5-9:30 p.m., Friday and Saturday, 5-10 p.m. and daily from 11:30 a.m. to 2:30 p.m.

For reservations, call 604-861-0032 or via OpenTable.

B.C. wine of the week

Black Hills Alibi 2022, Okanagan Valley

$24.90 I 90/100

UPC: 626990061564

Winemaker Ross Wise has been tweaking the blend slowly, upping the Sauvignon count over the Sémillon, now a 94/6 split. It opens with delicate, intense aromatics, pitching classic Sauvignon gooseberry with cut grass and beeswax from the Sémillon. Overall, it’s a refreshing style with good minerality that is very food-friendly. It’s fermented in French oak puncheons and barriques with selected and wild yeasts, and aged on its lees for six months.

Value wine of the week

Wild Goose Pinot Noir 2021, Okanagan Valley 

$29.99 I 88/100

UPC: 688229301216

A pleasant, fresh, easy-sipping style of Pinot Noir that opens on the dry side of earth and mushrooms with a bit of strawberry and spice pushing through the centre and finish. The textures are reasonably round and provide a solid backdrop for the flavours as they run the length of the wine. No need to wait for this wine, it’s ready to drink. Lamb chops would be a fine match or a mushroom pizza.

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