Last week, I had the pleasure of attending the BC launch of the Red Rock Malbec. The top-selling Californian Malbec in BC paired perfectly with a fantastic culinary experience. In homage to the winemaker, many of our foods were prepared on hot stones. The event was catered by A Moveable Feast and the food was top notch. The setting was an idyllic waterfront property in West Vancouver, with amazing views, and an infinity pool that just blew my mind. The scene was peaceful and serene. And the sun came out for us, despite this being the coldest June we’ve had in Vancouver for 40 years. The first bites to greet us were these chips, reminiscent of Terra chips, but these were fresh and so prettily displayed. All the food you see here was prepared by A Moveable Feast people, amazing caterers with great attention to detail and to excellence. We also got to sample some flatbreads, some with chicken, some with mushrooms and all very delicious!These are the platters of raw meats that will be cooked on the hot stones. Meats and veggies, something for everyone! There were Venison skewers, all cut to uniform sizes to ensure even cooking. When cooking on the stones, you have to remember that the heat is only coming from the bottom, so you have to make sure the portions are thin enough to be cooked through.And the S stands for Sirloin...boggles my mind the amount of time it took to make all these skewers. They remind me of an army of meat! And the final meat dish was the Lamb skewers. All these meats, although slightly gamey, does pair really well with the Red Rock Malbec. Onto the Stone! These stones are heated to upwards of 500 degrees and slowly cook the food to order. You won't see grill marks but you do hear the sizzle. It doesn't take long for these thinly sliced meats to come to a nice medium, you do have to flip them, since the heat is only from the bottom.The Appetizer Spread was amazing. Such fresh dishes and presented so prettily. I almost felt like it was summer! The first one I sampled was the Prosciutto Wrapped Asparagus, a little bundle of asparagus wrapped with a paper-thin slice of prosciutto. The pairing was better than the variation we had at the Joe Fortes Tweetup, where I found the beef a touch too think. I really enjoyed this. There were also some cones topped with a ground pork mixture. It was a fun play on a dessert-looking dish but actually being a savoury one. The cones were wrapped in a gold foil that further elevated this appetizer. Another wonderful appetizer was the Classic Tomato and Bocconcini salad. Skewered with a bit of basil for ease of eating, and drizzled with a touch of balsamic, this was another playful twist on an original.
The appetizers were all a great spin on your traditional appies, and the next one, the Caesar Salad in a Parmesan Cup was no exception. It's your classic Caesar salad but served in a cup made with parmesan shavings. Heated in a cupcake mold, these were the perfect receptacles for this dish. The next yummy bite we got was another variation on the classic Spaghetti and Meatballs, this one was a simple meatball with a twist of spaghetti served in a Chinese soup spoon. I love how the spoons were set in a bed of peppercorn to prevent them from sliding around. Pure genius.And I know all the the food that we've seen has been spectacular, but no party is complete without bacon, and they certainly didn't disappoint. Check out the amazing Bacon and Gruyere Grilled Cheese sandwiches here! I know they quartered these so we wouldn't overindulge, but I may or may not have had four of these.So after describing everything, here is my plate, a bit of the hot and cold items. The meats were served with a chimichurri like sauce and a spicy barbecue sauce. The Spaghetti and Meatball disappeared too quickly to be photographed. And the bacon and gruyere sammies too. And don't make the mistake of thinking that these stones are just great for meats, try using them with peaches and any non citrusy fruits. These were really good and the heat really brings out the natural sugars.I've never been a fan of warm fruit, but these Grilled Pineapple slices were some of the best I'd ever had. The heat really caramelizes the sugars and if you don't like warm fruit (like me), wait for these to cool and enjoy them, but they will benefit from the heating process. We also got some non-stone cooked desserts, such as the Cranberry Brownies seen here. These are little bites of sweetness with a touch of tartness, a great dessert with a good variety of flavours.And the last plate we had was their Homemade Chocolate Truffles. Rich and moist with a creamy centre, I was very glad that I saved froom for dessert! The Red Rock Malbec is a Malbec but with hints of Petite Syrah and Cabernet Sauvignon, giving the wine a very interesting depth of flavour. With a price point of $16.99 at BC Liquor stores, this wine is well worth a try.
Last week, I had the pleasure of attending the BC launch of the Red Rock Malbec. The top-selling Californian Malbec in BC paired perfectly with a fantastic culinary experience. In homage to the winemaker, many of our foods were prepared on hot stones. The event was catered by A Moveable Feast and the food was top notch. 
The setting was an idyllic waterfront property in West Vancouver, with amazing views, and an infinity pool that just blew my mind. The scene was peaceful and serene. And the sun came out for us, despite this being the coldest June we’ve had in Vancouver for 40 years.
The first bites to greet us were these chips, reminiscent of Terra chips, but these were fresh and so prettily displayed. All the food you see here was prepared by A Moveable Feast people, amazing caterers with great attention to detail and to excellence.
We also got to sample some flatbreads, some with chicken, some with mushrooms and all very delicious!
These are the platters of raw meats that will be cooked on the hot stones. Meats and veggies, something for everyone! 
There were Venison skewers, all cut to uniform sizes to ensure even cooking. When cooking on the stones, you have to remember that the heat is only coming from the bottom, so you have to make sure the portions are thin enough to be cooked through.
And the S stands for Sirloin...boggles my mind the amount of time it took to make all these skewers. They remind me of an army of meat! 
And the final meat dish was the Lamb skewers. All these meats, although slightly gamey, does pair really well with the Red Rock Malbec. 
Onto the Stone! These stones are heated to upwards of 500 degrees and slowly cook the food to order. You won't see grill marks but you do hear the sizzle. It doesn't take long for these thinly sliced meats to come to a nice medium, you do have to flip them, since the heat is only from the bottom.
The Appetizer Spread was amazing. Such fresh dishes and presented so prettily. I almost felt like it was summer! 
The first one I sampled was the Prosciutto Wrapped Asparagus, a little bundle of asparagus wrapped with a paper-thin slice of prosciutto. The pairing was better than the variation we had at the Joe Fortes Tweetup, where I found the beef a touch too think. I really enjoyed this. 
There were also some cones topped with a ground pork mixture. It was a fun play on a dessert-looking dish but actually being a savoury one. The cones were wrapped in a gold foil that further elevated this appetizer.
Another wonderful appetizer was the Classic Tomato and Bocconcini salad. Skewered with a bit of basil for ease of eating, and drizzled with a touch of balsamic, this was another playful twist on an original.
The next yummy bite we got was another variation on the classic Spaghetti and Meatballs, this one was a simple meatball with a twist of spaghetti served in a Chinese soup spoon. I love how the spoons were set in a bed of peppercorn to prevent them from sliding around. Pure genius.
And I know all the the food that we've seen has been spectacular, but no party is complete without bacon, and they certainly didn't disappoint. Check out the amazing Bacon and Gruyere Grilled Cheese sandwiches here! I know they quartered these so we wouldn't overindulge, but I may or may not have had four of these.
So after describing everything, here is my plate, a bit of the hot and cold items. The meats were served with a chimichurri like sauce and a spicy barbecue sauce. The Spaghetti and Meatball disappeared too quickly to be photographed. And the bacon and gruyere sammies too. 
And don't make the mistake of thinking that these stones are just great for meats, try using them with peaches and any non citrusy fruits. These were really good and the heat really brings out the natural sugars. 
I've never been a fan of warm fruit, but these Grilled Pineapple slices were some of the best I'd ever had. The heat really caramelizes the sugars and if you don't like warm fruit (like me), wait for these to cool and enjoy them, but they will benefit from the heating process. 
We also got some non-stone cooked desserts, such as the Cranberry Brownies seen here. These are little bites of sweetness with a touch of tartness, a great dessert with a good variety of flavours. 
And the last plate we had was their Homemade Chocolate Truffles. Rich and moist with a creamy centre, I was very glad that I saved froom for dessert! 
The Red Rock Malbec is a Malbec but with hints of Petite Syrah and Cabernet Sauvignon, giving the wine a very interesting depth of flavour. With a price point of $16.99 at BC Liquor stores, this wine is well worth a try.
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