George Brown College Weekend of Wine – June 23 -25
The George Brown College Wine Symposium is only one of the five great events featured on their weekend of wine — three days of discussion, exploration, and indulgence featuring industry leaders, notable wineries and vineyards, and excellent dining at our student-run restaurant The Chefs’ House.
George Brown College Wine Symposium
The Business of Wine in the new Global Economy
Keynote Speaker: Dr George Soleas, President, LCBO
Monday, June 25, 8:00 am–6:30 pm. Join winemakers, winery owners, restaurateurs, sommeliers, agents, enthusiasts and students for an interactive day filled with discussions, workshops and presentations. Learn more at the Wine Symposium website.
Explore Prince Edward County
Saturday, June 23
Join this one-of-a-kind tour and go behind the scenes of some of the finest wine destinations in Ontario with our expert tour guide and George Brown College professor, Doris Miculan-Bradley.
Visit the ticketing page for more details and to reserve passes.
Explore Niagara Wine Country
Sunday, June 24
This is a great day of wine tasting for connoisseurs and the curious. Visit premier wine destinations in Ontario with our expert tour guide Michael Fagan, a former columnist for the LCBO’s Food & Drink magazine.
Learn more and reserve your seats on the ticketing page.
The GBC Wine Symposium presents two dinners at The Chefs’ House, for symposium attendees and any wine lover.
GBC Wine Symposium — Spanish Wines Dinner
Sunday, June 24
Our Symposium partner, Wines from Spain, will host a night of Spanish food and wine with guest sommelier Marnie Old.
Menu
Reception:
Asparagus & Onion Tortilla Square, Parsley Sauce
Duck Liver Mousse Shooter, Mencia Reduction
Dinner:
Hot-smoked Mackerel, Roasted Red Pepper & Olive Salsa, Manchego Foam
Salmorejo – Cold Tomato Soup, Boiled Egg, Serrano Ham
Sous Vide Lamb, Sautéed Spinach, White Bean Purée, Fig Chutney, Rosemary Jus
Olive Oil and Strawberry Cake, Olive Oil Ice Cream, Condensed Milk Caramel
Seating is limited — reserve now.
GBC Wine Symposium Dinner — New Zealand Wines
Monday, June 25
A night to tempt any palate, featuring New Zealand cuisine paired with New Zealand wines at The Chefs’ House.
Menu
Reception:
Chilled Cucumber Soup in a Shot Glass, Crab Meat, Lemon Balm
Chicken Liver Pâté, Sunchoke Chip, Pickled Shallots
Dinner:
Sous vide Trout, Sautéed Rapini, and Smoked Cauliflower Purée
Garden Salad, Frisée, Beets, Goat’s Cheese, Fresh Herbs
Herb Crusted Rack of Lamb, Roasted Sweet Potatoes, Spring Peas, Rosemary Jus
Pavlova, Strawberries, Coconut Whipped Cream