Meeting MPI Toronto - November/December 2015 - (Page 24)
CMP, DMCP, CIS
Roni Feldman &
n the distant past, an offsite convention dinner meant
characteristics of the grape varieties. Guests then create their
a visit to Toronto restaurant "Ed's Warehouse" and a
own variety and take home a bottle with their own blend and
dinner of roast beef, peas and potatoes. With the arrival
customized wine label. The sommelier then judges the best
of immigrants bringing with them every national cuisine,
wine and gives a special recognition.
the entire dining experience has exploded and features
Pairing wine and chocolate is a match made in heaven
extraordinary options. Dinner and its components then
for both the foodie and wine connoisseur. As with wine,
became a dining experience.
chocolate presents a complexity of flavours and textures.
Chefs were suddenly free to be as creative as possible,
looking at organic options and locally grown ingredients.
One area in particular that has grown is the pairing of food
with wine at the fabulous wineries in the Niagara Region.
Experts in this field can be brought in to provide this activity
during an event.
The concept has also grown to include beer tastings and the
pairing of beer and food. There are several people offering this
It is almost as if the development of the wine industry has
service but there is actually only one Beerologist in all of
advanced parallel to the change in cuisine. We have come a
Canada. I am sure that will change in the future.
long way from just pairing wine and cheese!
There are a number of wineries that offer a wine pairing
Many years ago, I approached a winery to produce
a themed event. They had never done anything like
experience for lunch or dinner. Not only are the wines
this before and neither had any other wineries in the
specifically chosen to complement the choice of menu and
area. We provided tethered hot air balloons, offering
ingredients, but the chef or sommelier will often introduce
outstanding views of the vineyards; flying kites and a
each course, discuss the ingredients for the course, as
well as the grapes of the chosen wine and describe
host of other fun activities. It was a huge success for
the participants but more importantly to the winery
how the flavours complement one another. When the
owner, as it presented a solution for changing
chefs directly speak to your participants, they become
the image of wineries and wine tasting as an
an integral part of the experience.
experience being only for the elite and "wine
On a personal note, several years ago while
producing an event at an offsite venue, the caterer
was very excited about the wine that he was able to
secure to serve with the main course. I tasted the wine,
snobs." She wanted it to be an experience for
everyone, and the program opened up an entirely
new vista for her. Nowadays, wineries
hold concerts, show movies and have
thought it was terrible and told the caterer. He said
become a complete experience rather
not to worry; it will be perfect with the main course.
than just offering tastings.
Having worked together on many events over the years
I was not concerned. During the dinner, I sampled the
main course with the wine and it was outstanding. It
really was extraordinary - the difference in taste on its
own and the taste with dinner.
How wonderful that we have
progressed so far with the simple act
of enjoying dinner. The opportunities
are endless. The only limitation is one's
In addition to wine pairings, there are wineries
that offer guests the opportunity to blend their own
Roni Feldman is the President at Roni Feldman
wine. They receive a selection of wines, beakers and
& Associates Inc. and can be reached at
buckets, and the sommelier provides insight on the
24 * ME ETING | NOVEMBER/DECEMBER 2015 | LINKEDIN: MPI TORONTO CHAPTER
Table of Contents for the Digital Edition of Meeting MPI Toronto - November/December 2015
Welcome, New Members!
Going Healthy: Trend Not Fad
The Foodies’ Dine Around
Traditional Holiday Menus with a Twist
Member Spotlight: MPI Toronto’s M+IT Hall of Fame Finalists
Destination Spotlight: Québec
Food & Beverage Risk and Liability
Today’s Menu: Culinary Engagement and Team Building
Winery Events and Then Some
Fueling Our Mind and Bodies
Food & Beverage Trends 2016
I Spy MPI
Advertisers’ Index & Advertisers.com
Meeting MPI Toronto - November/December 2015