Cider Masters Dinner Takes The (Apple)Cake!

Last weekend, we got the chance to sip and savour our way through a cider themed dinner at Spirit Tree Cidery in Caledon.

The first of what’s going to become a very popular series of educational — and delicious! — events; the Cider Masters Dinner brought together Pommies Cider, West Avenue Cider and of course, Spirit Tree Cidery under one roof.

Cooking our 6-course dinner that night was the new chef at Spirit Tree Cidery Adam Ryan and owner of West Avenue, Chef Chris Haworth. The two played off each other (and the many different ciders) perfectly all night.

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Spirit Tree is a Feast ON certified restaurant — and the menu that night really showed it! 

The highlight, for me anyway, was the slow roasted Heatherlea black angus 40 day dry aged prime rib — cured in applewood ashes before being roasted in the wood fired oven. It was served with a potato and mustard emulsion, a bright green gremolata vinaigrette, colourful towers of heirloom carrots and crispy deep fried reindeer moss.

This wild (and beautiful!) plate was paired with one of the most unique ciders of the evening: Spirit Tree Estate Reserve 2013. Served like an apple wine, it’s fresh, not carbonated and sat at a whooping 8% alcohol. 

Dessert was a Pommies sorbet with rye crisps and liquid nitro. Very dramatic!

Dessert was a Pommies sorbet with rye crisps and liquid nitro. Very dramatic!

Other interesting ciders of the evening included the new ‘Gold Dust’ cider from West Avenue — made of single varietal golden delicious apples; and a seabuckthorn berry infused draft cider from Spirit Tree available only at the cider house.

“This is but the first of these types of dinners” said Thomas Wilson, Cider Maker at Spirit Tree. “We’re already planning one for the early summer, and another in the autumn.”

We’ll be there with bells on! Will you?

Find out more about Ontario’s Craft Cider Producers and all the wonderful events they’ve got coming down the pipeline here.

 

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