Atelier by Matt Jackson

Chef vs Somm 📅 Date: April 25, 2025 ⏰ Time: 6:00 PM 🎟 Spots Available:26 It is an unforgettable evening where culinary mastery meets expert wine pairing. Join us for a five-course dining experience designed to challenge your palate, as a top chef and an esteemed sommelier go head-to-head in a battle of flavors, pairing exquisite dishes with world-class wines. Featuring Sommelier Brendan Jones Brendan Jones’ journey in the hospitality industry is as rich and complex as the wines he curates. At just 23, he became Canada’s youngest Sommelier, earning his ISG Sommelier Diploma while overseeing wine programs at Vancouver’s most prestigious restaurants. His passion for wine education flourished while working abroad as a Corporate Food & Beverage Trainer on luxury cruise lines. Upon returning to Canada, Brendan built his career as a wine agent in Calgary before settling back in Vancouver in 2010. With a Marketing Management Degree and a WSET Diploma, he has continued to shape the industry while balancing life as a father and business owner. As the Founder of The Cachet Collection, Brendan brings his expertise, passion, and storytelling to this exclusive event. Featuring Chef Matthew Jackson Owner of Atelier, Chef Matthew Jackson brings a world of experience to the table, drawing inspiration from global influences while showcasing the very best of our local producers, fishermen, and farmers. His dedication to using the freshest community-sourced ingredients results in dishes that are as vibrant and thoughtful as the stories behind them. With an unwavering commitment to seasonality, sustainability, and flavor, Chef Matthew’s creations promise an unforgettable culinary journey. Indulge in an evening of fine dining, exceptional wines, and lively discussion, where each pairing is an opportunity to expand your appreciation of food and wine. Who will win—Chef or Somm? You decide! Welcome & First Course Scallops with carrots Roasted carrots, carrot purée, buttermilk purée, breadcrumb 2014 Champagne Legras & Haas “L'Année” Blanc De Blanc, Chouilly, France Second Course Beets with pickled apple Beet purée, beets, apple, spinach 2022 Hiedler 1er Cru “Ried Gaisberg" Riesling, Kamptal, Austria Third Course Spiced Cod with cauliflower Roasted cauliflower, curried cauliflower purée, sauce vierge 2021 Poderi Colla "Campo Romano" Pinot Nero Langhe DOC, Piedmont, Italy Main Course Beef with onions Ribeye, beef ragu, braised onion, pickled onion, marrow sauce 2011 Quinta da Falorca “Noblesse Oblige” Touriga Nacional DOP, Dão, Portugal Sweet Lemon lime meringue tart Lemon curd, lime meringue, candied lemons, lime gel 2023 Heidi Schröck, “Beerenauslese”, Burgenland, Austria