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VERSION:2.0
PRODID:-//ChamberMaster//Event Calendar 2.0//EN
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CALSCALE:GREGORIAN
BEGIN:VEVENT
DTSTART:20180221T020000Z
DTEND:20180221T043000Z
X-MICROSOFT-CDO-ALLDAYEVENT:FALSE
SUMMARY:Dine Cowichan Preview Night at the Farm Table Inn
DESCRIPTION:The 2018 Dine Cowichan Festival does not kick off until Friday\, February 23. However\, Chef George and Innkeeper Evelyn are opening up the Farm Table Inn for a special Dine Cowichan Menu Preview Night on Tuesday\, February 20.  This is open to Members of the Duncan Cowichan Chamber\, Cowichan Lake Chamber\, Chemainus Chamber and Ladysmith Chamber.  Members and Guests.  The Farm Table's Dine Cowichan menu\, priced at $45 for 4 courses\, will be available on this special Preview Night for $40 pp. Menu below:\n\n.\n\nDine Cowichan - Table d'h te Menu - $40 plus taxes & gratuities (FEB 20 only)\n\n\n\nFirst Course   Choose One\n\nChicken Consomm  Royale A double prepared poultry stock used to create the final golden & rich consomm . Garnish with a lightly spiced Island Farmhouse Poultry chicken quenelle\, diced tomato concass  & parsley.\n\nBeef Carpaccio Local Quist Farms tenderloin\, herb & salt cured. Served with micro greens\, Dijon aioli\, ultra-virgin olive oil\, shaved parmesan and drizzled with Venturi Schulze ancient balsamic vinegar.\n\nFarm Table Inn Greens Medley Mixed local Code's Corner organic greens topped with organic beets\, fruit segments & glazed walnuts\, dressed with a pomegranate balsamic vinaigrette.\n\n\n\nLemon Sorbet\n\n\n\nMain Course - Choose One\n\nFarm Table Inn Savory Pork Loin Chop Our own farm raised tender bone-in chop stuffed with a spinach\, sage & bannock stuffing. Topped with a mushroom sauce Robert.\n\nBacon Wrapped Filet Quist Farms beef tenderloin wrapped in Notta Farms smoked bacon and topped with sauce bordelaise.\n\nWest Coast Bouillabaisse Salmon\, halibut\, prawns\, mussels & clams poached in a succulent fennel & tomato infused fish stock. Finished with a garlic rouille & toasted bannock.\n\nCoq au vin Island Farmhouse Poultry chicken simmered in a traditional red wine coq au vin sauce. Served with roasted pearl onions.\n\nButternut Squash Risotto & Toasted Pine Nuts Code's Corner Organic Squash cooked with Arborio rice & a rich vegetable stock. Finished with fresh peas\, roasted pine nuts\, coconut cream & shaved parmesan.\n\n\n\nDessert\n\nStrawberry Swirl Cheese Cake Light & creamy oven baked cheese cake with an organic strawberry swirl. Served with organic strawberry sauce and fresh cream.
X-ALT-DESC;FMTTYPE=text/html:The 2018 Dine Cowichan Festival does not kick off until Friday\, February 23. However\, Chef George and Innkeeper Evelyn are opening up the Farm Table Inn for a special Dine Cowichan Menu Preview Night on Tuesday\, February 20.&nbsp\; This is open to Members of the Duncan Cowichan Chamber\, Cowichan Lake Chamber\, Chemainus Chamber and Ladysmith Chamber.&nbsp\; Members and Guests.&nbsp\; The Farm Table&#39\;s Dine Cowichan menu\, priced at $45 for 4 courses\, will be available on this special Preview Night for $40 pp. Menu below:<br />\n.<br />\n<strong>Dine Cowichan - Table d&#39\;h&ocirc\;te Menu - $40 plus taxes &amp\; gratuities (FEB 20 only)</strong><br />\n<br />\n<strong>First Course &ndash\; Choose One</strong><br />\n<strong>Chicken Consomm&eacute\; Royale </strong>A double prepared poultry stock used to create the final golden &amp\; rich consomm&eacute\;. Garnish with a lightly spiced Island Farmhouse Poultry chicken quenelle\, diced tomato concass&eacute\; &amp\; parsley.<br />\n<strong>Beef Carpaccio </strong>Local Quist Farms tenderloin\, herb &amp\; salt cured. Served with micro greens\, Dijon aioli\, ultra-virgin olive oil\, shaved parmesan and drizzled with Venturi Schulze ancient balsamic vinegar.<br />\n<strong>Farm Table Inn Greens Medley </strong>Mixed local Code&rsquo\;s Corner organic greens topped with organic beets\, fruit segments &amp\; glazed walnuts\, dressed with a pomegranate balsamic vinaigrette.<br />\n<br />\n<strong>Lemon Sorbet</strong><br />\n<br />\n<strong>Main Course - Choose One</strong><br />\n<strong>Farm Table Inn Savory Pork Loin Chop </strong>Our own farm raised tender bone-in chop stuffed with a spinach\, sage &amp\; bannock stuffing. Topped with a mushroom sauce Robert.<br />\n<strong>Bacon Wrapped Filet </strong>Quist Farms beef tenderloin wrapped in Notta Farms smoked bacon and topped with sauce bordelaise.<br />\n<strong>West Coast Bouillabaisse </strong>Salmon\, halibut\, prawns\, mussels &amp\; clams poached in a succulent fennel &amp\; tomato infused fish stock. Finished with a garlic rouille &amp\; toasted bannock.<br />\n<strong>Coq au vin </strong>Island Farmhouse Poultry chicken simmered in a traditional red wine coq au vin sauce. Served with roasted pearl onions.<br />\n<strong>Butternut Squash Risotto &amp\; Toasted Pine Nuts </strong>Code&rsquo\;s Corner Organic Squash cooked with Arborio rice &amp\; a rich vegetable stock. Finished with fresh peas\, roasted pine nuts\, coconut cream &amp\; shaved parmesan.<br />\n<br />\n<strong>Dessert</strong><br />\n<strong>Strawberry Swirl Cheese Cake </strong>Light &amp\; creamy oven baked cheese cake with an organic strawberry swirl. Served with organic strawberry sauce and fresh cream.<br />\n&nbsp\;
LOCATION:Farm Table Inn 6755 Cowichan Lake Road Lake Cowichan
UID:e.1867.5521
SEQUENCE:3
DTSTAMP:20260405T152221Z
URL:http://business.duncancc.bc.ca/events/details/dine-cowichan-preview-night-at-the-farm-table-inn-5521
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