On February 1, the 13th Caps, Corks and Forks ended in a nail-biting tiebreaker with Team Wine taking the lead.
The popular event, held in the Niagara-on-the-Lake Campus Student Commons / cafeteria challenged student teams – one from the Brewmaster and Brewery Operations Management program and one from Winery and Viticulture Technician and Wine Business Management programs – with selecting the best pairing for each course, prepared by culinary students. Before each round of the six-course showdown, students from each team had an opportunity to explain their choices to the guests. After each course, guests voted with a cap (for beer) or cork (for wine) for their favourite pairing.
“The adrenaline I felt going up to speak about the wine and beef pairing was nothing I have ever felt before,” said Andrea Nicholson, first-year Winery and Viticulture Technician student.
The event sold out with 225 guest in attendance to break the 6-6 tie between the teams.
Each round, more than 225 dishes were cooked, plated and served in the Niagara-on-the-Lake Campus cafeteria.
Competitors showed their team spirit by dressing according to their unique themes. Team Beer showcased Marvel superhero costumes beneath their brewery button-downs while members of Team Wine followed a classic art theme by dressing as famous artists and the subjects of prominent works of art.
“I think Team Wine stood out because of our fully realized theme. Art and wine go perfectly together, and we put on full production all night” said Thomas Hartlen, first-year Winery and Viticulture Technician student. “Our attention to detail to both the pairings and presentation really made us stand out.”
This year’s event marked a series of first for the competition, one of the most notable was the Broadcasting – Radio, Television and Film students’ video showcasing the process leading up to the big night. The behind-the-scenes footage, featuring interviews from all teams including the culinary team, was a surprise for guests.
Video clips showed the months leading up to the grand event planning and preparing for the competition. The culinary team developed the evening’s menu back in September and had to learn the logistics of preparing multiple meals in large quantities.
“Scaling up recipes can be difficult especially when you need to use the same equipment,” said Alex White, Benchmark Restaurant chef manager and the event’s dining room manager. “A partially full oven with 10 portions cooks faster than a full oven of 100 portions, and when things take longer you need to plan and problem solve to execute high quality at high numbers.”
Culinary team members Dakota Braun-Hay and Hank Man celebrate a job well-done at Caps, Corks and Forks.
As the culinary team plated the next course and guests contemplated cap versus cork, Team Wine and Team beer buzzed with excitement anticipating the results of the round.
By Round 5, Team Wine’s win was a sure thing, but that did not stop Team Beer from scoring the dessert round. NC Brewmaster professor and Team Beer coach Victor North reminded his team members that it may be easy for their opponents to keep the energy up while winning, it is equality important for Team Beer to present a strong front to the very end.
“Despite disappointment, they were all engaged and professional throughout, and I was very impressed,” said North.
With more than 1,300 votes casted over the evening, Team Wine took the top spot with just a 30 vote difference.
“Each year of Caps Corks and Forks continues to raise the bar and give the Niagara region one of the most unique events to attend,” said Craig Youdale, chef professor at NC’s Canadian Food and Wine Institute. “The true power of the event is the presentations and expertise from our students. The event shows the incredible level of knowledge our students have but more importantly shows their passion and dedication to their field.”
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