The Valentine’s theme was present at the Rivers Dining Room Valentine’s dinner on February 16, but not overbearing. Attendees comprised of mainly couples, ranging from young lovebird students, all the way to well-seasoned power couples, and the food was prepared by UFV’s culinary students.
I had never been to the Rivers Dining Room before and wasn’t sure how it would go down exactly. The style of the event leaned more to the formal side, with an upfront pick of entrée and dessert. The four-course dinner was spectacular from start to finish. Starting things off was a roasted squash soup which I need to learn how to make, because it was delicious. And it has squash in it… so it must be healthy. Our chardonnay pairing was sweet and complemented the soup quite well. Next up, the endive and romaine salad with bacon balsamic vinegar and tomatoes landed in front of me. At first I thought it was going to be dry, but the balsamic vinegar went a long way.
The entrée was the highlight of the night. Given four options, the choice between chicken, salmon, steak, and portabella brie wellington wasn’t too difficult for me. When faced with decisions such as these I always go for what is new, what I haven’t tried yet. The mushroom wellington was fantastic. It sat in the centre of potatoes and carrots, waiting for me to carve into it. Those meals where you savour one item in particular, normally the main portion of the meal, are the most memorable, because there is less to remember. Your entire attention is on one piece and you relish every bite. I enjoyed the potatoes and carrots, they were cooked nice and soft, but next to the wellington there wasn’t much comparison; it was the focal point of the meal. To top it off, the entrée was paired with a zinfandel, merlot, cab-sav blend which honestly was one of my favorite reds — and I drink a lot of red, probably too much. Finishing off the night was dessert. My date ordered a cheesecake and I got the strawberry crepe. Between the two, the cheesecake was hands down the winner, coupled with a sweet moscato.
The culinary students put on a great evening for the attendees, I just wish I had the opportunity to taste everything on the menu! At the end of the event, chef David Bensmiller commented that this group of students was one of the strongest yet, and they aren’t done yet. On March 15 and 16, students will have the opportunity to attend a spring fling evening event with beer and cider pairings. April 19 and 20 offers a cherry blossom celebration with pairings of wine acting as a great way to end off the winter semester.
It can be difficult to find opportunities to experience other students’ work. You see a painting in the halls, read about a study in the paper, but this was a fantastic and rare showing for the culinary students. I am looking forward to attending the events to come!
