Art, wine and roast beef

Through the magic of Twitter, I found out about an art opening last night at the old a&b sound location on Seymour Street. It was strange to be in there, with art and video installations where there used to be CDs and posters. (Well, there was a single Jully Black poster on one wall, but we’ll ignore that.) The show featured works by Michael Morris, Paul Wong, Atilla R. Lukacs, and Ignacio Corral. Throw in some wine and food, and you have the perfect antidote to a rainy Tuesday night.

Jeff from Farmstead Wines was pouring some lovely wines. I’ve tried the  Martin Arndorfer Gruner Veltliner Strasser Weinberge 2006 (whew!) before, and it’s really tasty. What’s extraordinary is that the winemaker – Arndorfer himself – is only 26 years old. Last night, I tried the Domaine de Courbissac Minervois 2004, which is a bigger wine than I usually like, but still lovely, nice and peppery. You can buy Farmstead wines at Firefly in Vancouver.

There was also a martini bar, featuring Siku vodka. I’ve never heard of it, and wasn’t in a martini mood last night… Nice bottle, though.

Edible Planet catered the event, and had these tasty little roast beef sandwiches with all the fixings: horseradish, dijon mustard, roasted peppers, homemade cucumbers and pickles, and finely shaved organic roast beef. Yummmm. It also paired beautifully with the glass of Minervois.

Now picture me wandering around this art show: glass of wine in one hand, roast beef sandwich in the other, trying not to look like a moron, get food on my face, or drop something. It’s tricky being me.

I’m pleased that the organizers of the opening chose to use Farmstead Wines and Edible Planet. Farmstead Wines promotes organic wines and focuses on the farmers and winemakers: the hard work that goes into growing organically, and the art and science of making great wine. Edible Planet is one of the few caterers in town who are expressly organic, and local wherever possible. They’re also one of the founding members of Green Table, a network of restaurants and foodservice businesses who use sustainable practices.

The art show is on from January 7th to 23rd, from 1-7 pm daily. Between the art and the somewhat surreal experience of seeing the a&b space re-used in this way, it’s worth checking out.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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