Ten years after its inaugural run–and following a one-year hiatus due to COVID-19–Niagara College’s popular Caps Corks and Forks event returned to the Daniel J. Patterson Campus in Niagara-on-the-Lake, April 9. On the line were a trophy and bragging rights over who could come up with the best pairings for a delicious five-course meal prepared by the college’s culinary students: Team Beer, comprised of Brewmaster and Brewery Operations management students, or Team Wine, made up of students from the Winery and Viticulture Technician and Wine Business Management programs.

At the conclusion of each course, guests chose which pairing they favoured to go with the meal; they cast their vote by either depositing a beer cap or a wine cork into a bucket.

The teams were tied at seven wins a piece heading into the event.

It took all five rounds to declare a winner, but in the end it was Team Wine that came out on top, impressing guests with its choice of Niagara College Teaching Winery 2019 Dean’s List Fortified Cabernet Sauvignon to complement the culinary students’ chocolate cake with Niagara College Spirits 101 Twisted Berry Gin Ice Cream.

“The competition was tight and close throughout the evening,” said Craig Youdale, Dean of the Canadian Food and Wine Institute, which hosts the event each year. “The first two courses only had a difference of less than five votes in total.”

Because of the COVID-19 protocols in place when the event was being planned, Youdale said tickets were limited to 120 and sold out quickly. Restrictions also eliminated the Artisan Distilling students’ cocktail competition, which traditionally took place through a walk around-style reception ahead of the dinner.

Still, about 60 brewmaster, wine, culinary, baking, and hospitality and tourism students participated, as well as media design students who helped with the scoreboard.

Unlike previous years, when the two teams selected themes for the competition–even going as far as dressing in costume and performing skits–this year each chose a theme song instead. Thirty seconds of Queen’s I Want to Break Free played for each course captured by Team Beer, while Team Wine opted for Years in the Making, by The Arkells.

“Both teams’ theme songs reflected the moment well,” said Victor North, Brewmaster Support Liaison and lead for Team Beer. “[This was] an event that was ‘years in the making’ and it has been on hiatus since the outbreak of COVID-19–a terrible virus that I think everyone wishes they could ‘break free’ of.”

He added the dessert round was dubbed the “Here in Spirit” round because the menu, beer and wine selected for that course all featured something from the Artisan Distilling program.

“In previous terms, the Artisan Distilling program was included as something of an appetizer round before the event itself,” North said. “This time around, the distilling program was ‘here in spirit’ for the dessert round. Our team made ‘Coffee Talk,’ a barrel-aged chocolate porter, conditioned with our own Niagara College chocolate porter liqueur.”

About 60 brewmaster, wine, culinary, baking, and hospitality and tourism students put on this year’s Caps Corks and Forks.

Gavin Robertson, who’s coached Team Wine for the past three events, said the most difficult thing about selecting the wines that are presented is choosing between so many wines.

“So many producers are making so much good wine in so many different styles that you could spend weeks and weeks trying to hone in on just the right bottle for each course,” he said. “But with two tastings to work with, the students first need to really do their homework and come up with a shortlist of likely candidates before we even sit down to taste.”

Even with all the sensory training the students receive in the program, each has their own opinion on what they perceive and appreciate in the wine, he added. “It’s a great exercise in collaboration and democratization as well.”
Chef Kyle Landry, who led the culinary team, said the event’s menu was set in February and had to follow select guidelines. For example, the first course had to be a cold, vegetarian dish, the third had to be a seafood dish, and the dessert course had to include Niagara College’s Twisted Berry Gin.

Two tasting rounds were held in March for the beer and wine teams to evaluate their pairings.

For many of the students, Landry said this was their first exposure to a large-scale event and the dedication it takes to be successful.

“[They] gained valuable experience in communication, teamwork, organization skills and various techniques related to large-volume, banquet-style preparations and plating techniques. They were also exposed to the various challenges related to hosting a multiple course, large event.”

Caps Corks and Forks started in 2012 as a small, biannual event. Since 2015, it’s been held as a single, larger event
Youdale said the competition has seen a number of upgrades over the years, including an electronic scoreboard system, broadcasting and taping the event, improved social media, and time management improvements.

“We’ve fine-tuned the event to better understand timing, delivery and experience for the students,” he said. “We’ve been able to grow the event, which was at its largest in 2018 with 225 guests. We also had a special 10th anniversary event when the professors for each program became the competitive teams.”

He said the event is an important one for students to be a part of because it provides “the opportunity to apply some skills and expertise that is out of the normal procedures of classrooms” as they explore their knowledge and passion for the career path they’re on.

Robertson added that aside from the fun the students have planning for the event, Caps Corks and Forks provides them a chance to get to know one another in a unique context. They also get a deeper understanding of the Ontario wine industry.

“[It] helps the students develop their sensory skills and drills down on fundamental food and wine pairing principles,” he said. “They explore different bottling from different producers and internalize the story of each wine.

“If they’re paying attention, they’ll learn a little bit about beer by accident as well.”