An Exclusive Four-Course Dinner Featuring the Wines of Heartland – Toronto

On Wednesday, March 8th, WineAlign is pleased to present an exclusive four-course dinner at Luma Restaurant expertly paired with award-winning red wines from Heartland Wines located in Langhorne Creek, South Australia. Heartland’s Managing Director Nick Keukenmeester will be joined by WineAlign’s Sara d’Amato to help guide you through the evening.

For the last 5 years, Nick and Winemaker Ben Glaetzer have been working together to bring the beauty of Langhorne Creek into focus. Over two decades of winemaking experience has given Ben a vision for crafting wines of character with an Australian accent. Nick’s 20 years in the industry have given him an international perspective on this uniquely Australian region. Their joint passion for the cool climate and old vines of Langhorne Creek have led to red wines that are at once easily and immediately enjoyable while still being worthy of serious consideration. You may never choose to visit Langhorne Creek, but with Heartland, you can taste it from where you are.

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Event Details:

Date: Wednesday, March 8th, 2017

Location: Luma Restaurant (TIFF Bell Lightbox, 2nd Floor, 350 King St. West, Reitman Square, Toronto, M5V 3X5)

Reception: 6:30pm

Dinner: 7:00pm

Tickets: $125 per person (includes taxes and fees)

*Please note tickets are limited, so book early to avoid disappointment.

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Reception
Cave Spring Blanc de Blancs

First
Venison Tartare
With ras al hanout, pine nut, raisin, parsley, smoky sweet mustard
Heartland Cabernet

Second
Quail + Foie Gras
With wild rice + mushroom cabbage roll, onion marmalade, birch syrup
Heartland Shiraz

Third
Lamb
With Jerusalem artichoke, kale, black garlic, lamb jus
Director’s Cut Shiraz 
Director’s Cut Cabernet Sauvignon

Fourth
Idiazabal
With marcona almonds, fig, wildflower honey
Heartland One (available to pre-order at the dinner)

*There are no substitutions*

About Heartland:

Heartland is that place between the vines with the best view of the gum trees. When they first got together to start Heartland all those years ago, the idea was to embrace the best Australian fruit could offer and create wines of balance and texture with a uniquely Australian identity. They found a pure expression of this identity in Langhorne Creek. This has remained the chief source of their fruit ever since.

Langhorne Creek has been a growing region since 1860 with the oldest registered Cabernet Sauvignon vines in the world. The region is nestled among gum trees on the Bremer and Angas rivers by the banks of Lake Alexandrina. A cool southerly wind sweeps over the vineyards every evening giving the region its distinctive cool climate.

Heartland makes only red wines from mostly Cabernet Sauvignon and Shiraz grapes.

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Tickets

About Luma

Take a culinary tour of Toronto’s diverse cultural neighbourhoods with Luma’s innovative menu, and enjoy hand-crafted cocktails and a robust wine list. Also look out for upcoming events, as Luma often hosts collaborations with top international chefs and winemakers.

Luma is open for lunch on weekdays and dinner from Monday to Saturday. Drinks and light dining are also available in the bar and lounge.

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About Chef Michael Wilson

Since his appointment as Luma’s Chef de Cuisine in 2012, Michael Wilson has distinguished himself by crafting globally inspired dishes using locally sourced ingredients. Drawing on the multicultural landscape of Toronto, Chef Michael brings forward his elevated, fresh take on world cuisine and passion for the city’s diverse cultures.

Chef Michael first got his start in Toronto’s food scene after graduating from Stratford Chefs School in 2002. He worked as Chef de Partie at Scaramouche Restaurant until 2004 and then as Saucier at Oliver & Bonacini’s Square Restaurant. In 2005, he accepted his first Sous Chef position at Crush Wine Bar and was subsequently promoted to Executive Chef in 2007. In 2011, he joined Pizzeria Libretto as Chef de Cuisine.

Outside of Canada, Chef Michael has completed stagieres at Rhodes in the Square in London, working under Chef de Cuisine Michael James and at Crillon le Brave in Provence, where he worked under Executive Chef Philippe Monti.

Our dinner events have been consistently and quickly selling out.  If you are interested in attending, we advise you to purchase your tickets as soon as possible to avoid disappointment.

 


 


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