Big Taste Calgary 2017 Winery Expression of Interest 

March 3 to 12, 2017

For 10 days in March, Calgary’s finest foodies will descend on downtown to celebrate world-class cuisine and BC VQA Wines.  

Signature Culinary Event opportunities are available for wineries to work with restaurant Sommeliers and Chefs in creating the ultimate perfectly paired BC VQA Wine dining experiences.

As the renewed wine sponsor for this popular consumer event, the Wines of British Columbia is working with the organizers to enhance member opportunities to further develop relationships with participating restaurants.

Your proposed wines will be submitted to participating restaurant Sommeliers and Chefs. Selected wineries will be asked to provide the amount of wine specified. 

Wineries with Winemakers/Proprietors in attendance to speak to their wines will be given priority in being matched for these Signature Culinary Events.

Deadline Monday, January 23, 2017 

Once wineries have completed the expression of interest, we strongly encourage you to contact restaurants directly to personally inform them of your interest in being selected for these events. 

Please note: the below list is not final.  Events may be added, changed or removed.  Check back each week for new opportunities.

SIGNATURE CULINARY EVENTS DESCRIPTIONS & DATES:

• March 3, Big Taste Kick-Off Celebration at a special pop-up restaurant at Sub Rosa - the private dining room at The Guild - where Canadian Culinary Champion Chef Ryan O'Flynn will be joined by celebrity chef Michael Bonacini for an exceptional long table dinner showcasing the best cuts of meat that Alberta has to offer.  Number of expected guests: 60. Ask from wineries: 3-4 wineries / 10 bottles each.

• March 4, A winemaker's dinner at one of Calgary's most buzzworthy restaurants. This elegant and intimate dinner in the private library of historic Deane House will feature local, seasonal ingrediants created by Chef Jamie Harling. Number of expected guests: 24. Ask from wineries: 1 winery and winemaker / 3 wines / 4 bottles each.

• March 5, Caught: a Reunion Dinner. Join the incredible chefs who started their careers at Catch and have gone on to become some of Calgary's most respected and loved chefs. This will be a 4-5 course dinner.  Number of expected guests: 60. Ask from wineries: 4-5 wineries / 10 bottles each.

• March 6, Kick off the work week with lunch at Calgary's most anticipated new restaurant, Foreign Concept.  With an award-winning team including Chef-Owner Duncan Ly, Executive Chef Jinhee Lee and Sous Chef Michel Nop in the kitchen, Foreign Concept is a fresh new take on alternative Asian dining. Number of expected guests: 60. Ask from wineries: 3 wineries  / 10 bottles each.

• March 7, An extraordinary lunch at Calgary's iconic River Café with Chef Matthias Fong.   Number of expected guests: 80. Ask from wineries: 3-4 wineries / 12 bottles each.       

• March 8, The Nash is the newest incarnation of legendary Chef Michael Noble's vision cultivated at his first restaurant, NOtaBLe. Together with Executive Chef Matthew Batey at the helm, The Nash throws an inventive new menu and a dash of urban grit into the mix while taking the focus of great food and excellent service to new heights. This is a lunchtime service.  Number of expected guests: 70. Ask from wineries: 3 wineries / 12 bottles each.       

• March 8, Four of Calgary's award-winning Asian chefs, including Duncan Ly and Roy Oh, will come together at Anju for a collaborative, multi-course dinner with a modern twist on Korean cuisine. Number of expected guests: 60. Ask from wineries: 4-5 wineries / 10 bottles each.    

• March 9, Earth, Sea, Fire: a foodie crawl of three of Calgary's top restaurants to experience their take on the elements. Charcut represents "Earth", Catch represents "Sea" and Teatro represents "Fire". With three starting locations, guests will enjoy savouring the tastes of each element before moving to their next destination. (Note - each restaurant will serve the same dish and wine pairing for each seating, therefore winery representatives stay at their host restaurant for each seating). Number of expected guests: 60. Ask from wineries: 3 wineries / 10 bottles each.

• March 10, Divino Wine & Cheese Bistro, part of the Canadian Rocky Mountain Resorts family, has been a downtown Calgary favourite for nearly 30 years.  This will be an intimate lunch in Divino's Spirits Room, where Chef Donovan will create a unique regional menu featuring local ingredients. Number of expected guests: 60. Ask from wineries: 3 wineries / 10 bottles each.

• March 10, Earls.67 is not just Earls' 67th restaurant, it's a prototype concept restaurant exploring new ideas at Calgary's Bankers Hall location.  They've taken a step back and reinvented themselves with a new Canteen, Bankers Bar, Patio and a new menu.  Number of expected guests: 70. Ask from wineries: 3 wineries / 12 bottles each.      

• March 11, A unique and interactive walk-around reception at SAIT's Downtown Culinary Campus will feature educated cuisine at its best.  This will be a sampling event with 5 different chef and wine stations. Number of expected guests: 100. Ask from wineries: 5 wineries / 12 bottles each.      

• March 12, The Big Taste Finale dinner is inspired by the diverse bounty that Canada has to offer. Executive Chef James Waters from Klein & Harris focuses on distinct coast-to-coast Canadiana dishes. Experience a culinary journey that begins in the West and ends on the East Coast, highlighting the stories of passionate Canadian producers with the use of exceptional ingredients.  In addition to the wine served at dinner, wine-based cocktails will be created by Master Mixologist Christine Mah.  Number of expected guests: 50. Ask from wineries: 4 wineries / 10 bottles each.     

Deadline Monday, January 23, 2017 

Register Expression of Interest Now!