Saturday November 22
Saturday November 22
Wine & Food Pairing
Wine & Food Pairing
Pairing at 6:30pm
Pairing at 6:30pm
Wine and Food Pairing $80 P
Wine and Food Pairing $80 P
Add Overnight Accommodations $50 p.p. based on Dbl Occ
Add Overnight Accommodations $50 p.p. based on Dbl Occ
Join us at Forest Golf Club & Inn for an exceptional culinary experience with lively and robust wine pairings complimenting Chef Glenn’s personal menu selections.
Your evening begins with a pre-pairing social at 6pm (cash bar), followed by dinner at 6:30pm and closing post-pairing social at 9:00pm.
For Your Enjoyment
Velvety Celeriac & Potato Soup
A rich, creamy blend of earthy celeriac and hearty potatoes, with a tangy kick of mustard greens and a touch of apple vinegar for the perfect balance of flavours.
Pairing: Chenin Blanc – Ken Forrester Old Vine Reserve (SA)
A rich, creamy blend of earthy celeriac and hearty potatoes, with a tangy kick of mustard greens and a touch of apple vinegar for the perfect balance of flavours.
Pairing: Chenin Blanc – Ken Forrester Old Vine Reserve (SA)
Winter Green Salad
Mix of crisp greens, paired with delicate poached apples and creamy chevre. Topped with seared Digby scallops, hazelnuts and sweet grilled onions. Finished with a refreshing citrus dressing.
Pairing: Sauvignon Blanc – Kim Crawford Marlborough (NZ)
Mix of crisp greens, paired with delicate poached apples and creamy chevre. Topped with seared Digby scallops, hazelnuts and sweet grilled onions. Finished with a refreshing citrus dressing.
Pairing: Sauvignon Blanc – Kim Crawford Marlborough (NZ)
Braised Beef Skirt
Tender kimchi-braised beef skirt, slow cooked to perfection, served with smoky charred cabbage and sweet carrot confit. Finished with a delicate sprinkle of bonito salt and a bold spicy togarashi aioli for a mouthwatering, umami-packed experience.
Pairing: Zinfandel – Orso Bruno Old (IT)
Tender kimchi-braised beef skirt, slow cooked to perfection, served with smoky charred cabbage and sweet carrot confit. Finished with a delicate sprinkle of bonito salt and a bold spicy togarashi aioli for a mouthwatering, umami-packed experience.
Pairing: Zinfandel – Orso Bruno Old (IT)
*Vegetarian Option – TBA
Steamed Upside-Down Blackberry Pudding
a luxurious twist on tradition, this steamed upside-down blackberry pudding is the epitome of decadence. Bursting with the rich, sweet-tart flavour of fresh blackberries. It’s a nod to Chef Glenn’s time in Scotland, where he perfected this indulgent dessert. A true showstopper.
a luxurious twist on tradition, this steamed upside-down blackberry pudding is the epitome of decadence. Bursting with the rich, sweet-tart flavour of fresh blackberries. It’s a nod to Chef Glenn’s time in Scotland, where he perfected this indulgent dessert. A true showstopper.
Pairing: Kopke Fine Ruby Port (PRT)
All fees subject to HST and Event Fees. Pairing includes an 18-hole green fee valid for the 2026 golf season ($40 value). Red wine selections may be substituted with our house white Pinot Grigio. Substitution requests must be pre-ordered prior to arrival.
