Ale’s well that ends well. Team Beer took home the coveted trophy at the 14th annual Caps, Corks and Forks event on January 25 at Niagara College’s Benchmark Restaurant. With Canadian Food and Wine Institute (CFWI) associate dean Gary Torraville acting as MC for the evening, the event welcomed 80 guests and saw over 40 students across eight programs showcase their talents, passion and expertise all in one night.
Guests enjoying their meal at Caps, Corks and Forks
The sold-out event provided guests with a five-course meal prepared by a team of first-year Culinary students, and beverage pairings for each dish – one chosen by Team Wine and the other by Team Beer. After each dish, guests voted with either a bottle cap or a wine cork to reveal which beverage pairing they preferred.
“I could not imagine a better showcase to the community of what our students are learning in their programs at the College,” said Craig Youdale, dean of the CFWI. “The presentations from Team Beer and Team Wine were heartfelt, professional and full of excitement and the Culinary Team delivered a meal that would be the envy of any restaurant in Niagara.”
A Team Culinary student preparing the event’s dessert
Brewmaster support liaison and Team Beer’s coach Victor North couldn’t be prouder of his students’ accomplishment.
“It was a wonderful event and I was very impressed with all of the students. They came in from different terms in the program so they had different levels of experience and expertise, which led to a collaborative learning exercise for everyone.”
In the event’s 14-year run, Team Beer and Team Wine are now tied with seven wins a piece. The menu and beverage pairings for the evening were:
| Course | Beer | Wine |
| 1. Tri-beet Salad
Goat Cheese, Arugula and Maple Vinaigrette |
Collective Arts Jam Up the Mash | Malivoire Bisous Rose Bubbles NV |
| 2. Butternut, Ricotta and Parmesan Cheese Ravioli
Apple, Sage Brown Butter and Crispy |
Weihenstephaner Vitus | Kew Vineyards 2016 Marsanne |
| 3. Baked Sesame Glazed Salmon
Crisp asparagus and Pickled Rainbow Carrots |
NC Teaching Brewery “Northern Pilsner” | Thirty Bench 2019 Small Lot Riesling “Wild Cask” |
| 4. In-house Dry Aged Striploin
Rati Potato, King Oyster Mushrooms with Pea Sprout Salad |
Innis & Gunn the Original | NC Teaching Winery 2017 Dean’s List President’s Red |
| 5. Chocolate Chip Meringata
Rich Espresso Sauce and Blood Orange Coulis |
Dusk to Dawn White Stout | Inniskilin 2018 Riesling Icewine |
