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BEGIN:VEVENT
DTSTART:20180301T013000Z
DTEND:20180301T033000Z
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SUMMARY:Wednesday Wine and Dine at The Old Firehouse Wine & Cocktail Bar
DESCRIPTION:Here's another opportunity to network with Chamber members and guests during the Dine Cowichan Festival Feb 23 - Mar 11.  Join us to send off February and welcome March at the Old Firehouse Wine and Cocktail Bar.  It's also an opportunity to try Chef Ian's Dine Cowichan menu - and Jeff has kindly included a glass of local wine in the price of the Dine Cowichan menu.  Here's the menu to get your taste buds excited:\n\n$30 Dine Cowichan Menu - 3 Course:\n\n1st course\n\n Celeriac & Chestnut Soup\n\n+ gremolata + salt baked celeriac + pear\n\nor\n\nFresh Tumeric Roast Cauliflower\n\n+ black lentil salad + compressed cucumber + Pepper gastrique + cilantro\n\n \n\n2nd Course\n\nFlat Iron Steak Sandwhich\n\n+ housemade onion bread + sherry onion jam + black garlic sauce + hickory sticks\n\nor\n\n Mushroom Fettuccine\n\n+ braised mixed mushrooms + confit garlic + caramelized onions + white wine + parmesan\n\n \n\n3rd course\n\nChocolate and Peanut Butter\n\n+ dark chocolate cremeux + flourless chocolate torte + peanut butter ganache + salted peanuts\n\nor\n\nYoghurt Goatcheese Cake\n\n+ pomegranate gel + tahini caramel + spiced pistachio + mint + sesame soil\n\n\n\n$40 Dine Cowichan Menu - 3 Course\n\n1st course\n\n Celeriac & Chestnut Soup\n\n+ gremolata + salt baked celeriac + pear\n\nor\n\nCharred Pacific Octopus\n\n+ chilie saffron gel + crispy capers + quince glaze + patatas bravas\n\n \n\n2nd Course\n\nCrispy Pork Belly\n\n+ herbed potato gnocchi + pickled mustard seed + charred cabbage + pickled cabbage puree + lacinato kale\n\nor\n\n Parsley Crusted Salmon\n\n+ ricotta gnudi + smokey carrot puree + fresh horseradish + radish parsley salad\n\n \n\n3rd Course\n\nChocolate and Peanut Butter\n\n+ dark chocolate cremeux + flourless chocolate torte + peanut butter ganache + salted peanuts\n\nor\n\nYoghurt Goatcheese Cake\n\n+ pomegranate gel + tahini caramel + spiced pistachio + mint + sesame soil
X-ALT-DESC;FMTTYPE=text/html:Here&#39\;s another opportunity to network with Chamber members and guests during the Dine Cowichan Festival Feb 23 - Mar 11.&nbsp\; Join us to send off February and welcome March at the Old Firehouse Wine and Cocktail Bar.&nbsp\; It&#39\;s also an opportunity to try Chef Ian&#39\;s Dine Cowichan menu - and Jeff has kindly included a glass of local wine in the price of the Dine Cowichan menu.&nbsp\; Here&#39\;s the menu to get your taste buds excited:<br />\n<strong>$30 Dine Cowichan Menu - 3 Course:</strong><br />\n<strong>1<sup>st</sup> course</strong><br />\n&nbsp\;Celeriac &amp\; Chestnut Soup<br />\n+ gremolata + salt baked celeriac + pear<br />\nor<br />\nFresh Tumeric Roast Cauliflower<br />\n+ black lentil salad + compressed cucumber + Pepper gastrique + cilantro<br />\n&nbsp\;<br />\n<strong>2<sup>nd</sup> Course</strong><br />\nFlat Iron Steak Sandwhich<br />\n+ housemade onion bread + sherry onion jam + black garlic sauce + hickory sticks<br />\nor<br />\n&nbsp\;Mushroom Fettuccine<br />\n+ braised mixed mushrooms + confit garlic + caramelized onions + white wine + parmesan<br />\n&nbsp\;<br />\n<strong>3<sup>rd</sup> course</strong><br />\nChocolate and Peanut Butter<br />\n+ dark chocolate cremeux + flourless chocolate torte + peanut butter ganache + salted peanuts<br />\nor<br />\nYoghurt Goatcheese Cake<br />\n+ pomegranate gel + tahini caramel + spiced pistachio + mint + sesame soil<br />\n<br />\n<strong>$40 Dine Cowichan Menu - 3 Course</strong><br />\n<strong>1<sup>st</sup> course</strong><br />\n&nbsp\;Celeriac &amp\; Chestnut Soup<br />\n+ gremolata + salt baked celeriac + pear<br />\nor<br />\nCharred Pacific Octopus<br />\n+ chilie saffron gel + crispy capers + quince glaze + patatas bravas<br />\n&nbsp\;<br />\n<strong>2<sup>nd</sup> Course</strong><br />\nCrispy Pork Belly<br />\n+ herbed potato gnocchi + pickled mustard seed + charred cabbage + pickled cabbage puree + lacinato kale<br />\nor<br />\n&nbsp\;Parsley Crusted Salmon<br />\n+ ricotta gnudi + smokey carrot puree + fresh horseradish + radish parsley salad<br />\n&nbsp\;<br />\n<strong>3<sup>rd</sup> Course</strong><br />\nChocolate and Peanut Butter<br />\n+ dark chocolate cremeux + flourless chocolate torte + peanut butter ganache + salted peanuts<br />\nor<br />\nYoghurt Goatcheese Cake<br />\n+ pomegranate gel + tahini caramel + spiced pistachio + mint + sesame soil<br />\n&nbsp\;<br />\n&nbsp\;
LOCATION:The Old Firehouse Wine & Cocktail Bar 40 Ingram Street\, Duncan
UID:e.1867.5560
SEQUENCE:3
DTSTAMP:20260409T181002Z
URL:https://business.duncancc.bc.ca/events/details/wednesday-wine-and-dine-at-the-old-firehouse-wine-cocktail-bar-5560
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