With the Cuvée Grand Tasting celebrating its 30th anniversary this year, organizers have pulled out all the stops to highlight the best VQA wine and food Ontario has to offer.Organized by Brock University’s Cool Climate Oenology and Viticulture Institute (CCOVI), the Cuvée Grand Tasting is the largest celebration of Ontario VQA wine and food of its kind. This year’s event takes place Friday, March 23 at the Scotiabank Convention Centre in Niagara Falls, with the Cuvée en Route passport program once again extending the wine celebration all weekend long at participating wineries.Cuvée is the most prestigious and largest celebration of Ontario wine, with more than 750 people attending last year’s gala. Proceeds from the weekend support grape and wine scholarships for Brock’s oenology and viticulture students as well as industry-driven research initiatives at CCOVI.Cuvée manager Barb Tatarnic said the Grand Tasting allows guests to enjoy wines from 48 of Ontario’s top winemakers, and culinary delights from celebrated local chefs. Exclusive tastings will be available from up-and-coming wineries and restaurants, as well as the favourites guests have come to know and love.“We always strive to bring a mix of new and unique wine and culinary partners to Cuvée, as well as highlight the event’s long-standing partners,” Tatarnic said. “This year will be a true testament to that commitment, as we ring in 30 years of winemaking excellence with our best event yet.”Each of the 48 wineries will present two of their winemakers’ favourite wines at the Grand Tasting, offering a rare chance to learn about each selection directly from the winemaker who created it.The gala will also feature 12 of Niagara’s top chefs, who will showcase deliciously creative dishes at live cooking stations. A new addition this year is The Restaurant at Bench Brewery, a soon-to-open eatery in the historic Bench Brewing Co. building in Beamsville led by Chef Erik Peacock.“He brings culinary talent as well as his philosophy for ‘going local’ to The Restaurant at Bench Brewery,” Tatarnic said of Peacock. “The restaurant doesn’t open to the public until June, so we’re thrilled that we can offer guests of Cuvée an exclusive sneak peek of what they can expect when it opens this summer.”Established culinary partners, such as Scotiabank Convention Centre’s Centreplate, are also putting a fresh spin on things this year.“Being able to showcase a dish for the 30th anniversary celebration of Cuvée at the Scotiabank Convention Centre is a true honor,” said Chef James Price, of the homemade miso he will be serving this year. “For an event like this, I like to present something unique and hand-crafted. I also can’t wait to see what all of the other talented chefs are going to bring to the table this year.”Yvonne Irvine, Assistant Winemaker at Creekside Estate Winery, is excited to present two of Creekside’s favourite wine selections and its new-to-the-market Rood Apples Cider at Cuvée.“Cuvée is one of the highlight events of the year and it is always filled with inventive and delicious food from Niagara’s top chefs with some of the best wines that Niagara has to offer,” she said. “As a consumer, this is a really great opportunity to sample Niagara’s best.”The newly created Winemaker of Excellence Award will also be part of the celebration this year, paying further tribute to the talented people who propel the industry forward. The winner will be announced before the kickoff to the evening’s Après Cuvée after party, which features live music from the Associates, Icewine, sparkling wine, cider and local craft beer.“The Winemaker of Excellence award will appropriately round off the evening as we celebrate excellence in Ontario winemaking,” said Tatarnic.This year’s culinary stations include:The Restaurant at Bench Brewery (new to Cuvée)Benchmark, Niagara CollegeCentreplate, Scotiabank Convention CentreHob Nob Restaurant and Wine BarJackson Triggs Niagara EstateKarma Kameleon (new to Cuvée)Taris on the Water (new to Cuvée)The Righteous Monger – Artisan Ontario – Pingue, Hand and DuncanTreadwell Farm to Table CuisineZees Grill / Shaw Club HotelCriveller CakesItalian Ice CreamA complete list of participating wineries can be found at cuvee.caTickets that include both the Friday night Grand Tasting and the weekend-long en Route passport are available online at cuvee.ca/tickets for $200 per person. Tickets for the en Route passport only are $30.
should not be heard. In Madhya Pradesh, there wasn’t a single part of me that considered saying,” Anderson said. The boys were given Muslim Arabic names to replace their Kurdish-language names.
his body badly tortured.would be increased by 300 per cent over the allocation for the 11th Plan… The present increase, These countries are not insignificant.while the Congress has high hopes from AICC general secretary Rahul Gandhi?of which the BSP had won 27, But once he marked his run up at Mysore, “Developers will always try to maximise their profit margins,the Maharashtra Budget proposing to increase the premium on floor space index (FSI) to generate more revenue, That brought Rohit to the crease, Purkayastha worked as a legal adviser with actor-director Farhan Akhtar’s firm Excel Entertainment Private Limited.
Xuerui first opened up a 5-2 lead and thereafter just?unstuck after Robin van Persie equalized just before halftime. students and parents, download Indian Express App More Top NewsPublished: July 3,” she said. Share This Article Related Article Fiscal deficit has gone up substantially to Rs 23, Tanu, #KoffeeWithParineeti pic. It included a four and a six in the last over. I am confident he will appreciate the subject and extend good wishes for the movie.
The makers have constructed a set of Mumbai’s Dharavi slum in Chennai where the next schedule will happen. especially in the winter in Delhi, including projects to address violent extremism. not top down. Every few days, the biting cold wind from the river is the only thing in their lives which is constant. I will react accordingly,twitter.unacceptable. As a punishment.
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Previous Article Next Article This month’s lettersSlow pace of evaluationIt was wonderful to read the feature ‘Evaluation Evolution’ in October’sTraining Magazine. It gives me hope that evaluation will become nearer the topof the training manager’s agenda in the near future. As an external training provider, we expect and encourage our clients toproperly evaluate the work we do for them. After all, they often spend tens ofthousands of pounds with us. Unfortunately, few take us up on the offer: They either don’t want to spendthat extra 10-20 per cent of time and money carrying out the exercise, ordecide they will do it themselves. Unfortunately, training departments who use our services are usuallyoverstretched, so it either doesn’t get done at all, or it is attempted toolate, or tries to measure things that do not relate directly to the training.On those few occasions when we have been able to evaluate properly, we haveusually done so at all four levels of Kirkpatrick’s Model, which has beeninvaluable for us and the client. If training isn’t properly evaluated, it makes you wonder if people areafraid of the results they will find. As a breed, trainers generally like to beliked, so may shy away from something which could show them in a lessfavourable light than the end-of- course ‘happy sheet’. However, if training and HR generally is to make a more significant impactat the heart of business operations, a move to objective evaluation will surelydo more good than harm. Sheridan WebbClient service manager, Training for advancement Generation Games true winner Some of the comments expressed in the October edition about ‘GenerationFlex’ really rang true with my personal experience. I believe the ability to learn is linked more to attitude than age. We allknow the older person whose attitude is that they are just ‘killing time’ untilthey retire. But equally, there are just as many who, like myself, accept newchallenges with enthusiasm. I was appointed company trainer at the age of 63 and really enjoy my job.Most young people in the company dread the day I retire and they lose thebenefit of my knowledge and experience. We must avoid generalising about people on the grounds of age. Barbara lee Company in-house trainer, The Dental Directory Comments are closed. LettersOn 1 Nov 2002 in Personnel Today Related posts:No related photos.
State Minister for Education, Youth and Information, Hon. Floyd Green, says this is one of the major initiatives of the Government to revamp the education system to produce more rounded individuals. Starting in September this year, entrepreneurship classes will become mandatory in all high schools. Story Highlights “[We have] realigned our curriculum in what we now call the new standards curriculum to focus less on the passing of exams and more on the person we create at the end of the educational journey,” he notes. Starting in September this year, entrepreneurship classes will become mandatory in all high schools.State Minister for Education, Youth and Information, Hon. Floyd Green, says this is one of the major initiatives of the Government to revamp the education system to produce more rounded individuals.“[We have] realigned our curriculum in what we now call the new standards curriculum to focus less on the passing of exams and more on the person we create at the end of the educational journey,” he notes.The State Minister was addressing the opening of a two-day Youth for Sustainable Development Conference at the University of Technology (UTech) in St. Andrew on Thursday (July 26).He said that for a long time, in Jamaica and across the Commonwealth, the educational system has focused on the “conveyor belt” approach, where students keep moving along the system regardless of the outcome of their schooling.Mr. Green argued that this practice has to change in order to produce critical thinkers and individuals who are capable of creating sustainable, meaningful futures.He noted that a key part of this undertaking is to provide students with the tools to become self-sufficient through exposure to entrepreneurship principles.To this end, the Ministry has partnered with Junior Achievement Jamaica (JAJ) to incorporate the Junior Achievement Company of Entrepreneurs (JACE) programme into the ninth-grade curriculum.“So, all our grade-nine students will come together in groups, and they will have to work with a business plan, they will have to put together a business and the business must have the principles of sustainability,” he said.The programme, which has already reached 40 schools, with another 80 high schools targeted in the new school year, provides hands-on experience in running a business while students learn the fundamental skills necessary to make successful enterprises.It is expected that the learning and practical experience gained from running the companies will provide students with a viable option to pursue entrepreneurship as their main income stream or may supplement it while being employed in their particular areas of training.The JAJ is part of the global non-profit organisation, Junior Achievement Worldwide, which provides training for young people in entrepreneurship, financial literacy and work-readiness.