DEB Fashion: Women’s Style Guide by Kelly Chow

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The women’s style guide is brought to you by fashion, pabulum and travel blogger Kelly Chow from The3Commandments, a blog that aims to entertain, educate and inspire. 

Now who doesn’t love a good white party? From the famed ‘White Party’ thrown by Puffy to the worldwide electronic music event Sensation, there is no shortage of fun, but nothing is really quite like the unique experience of Diner en Blanc. 

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As the official women’s style blog representative for DEB Toronto 2013, I will be helping you look your absolute best for this year’s special night. Which won’t be hard since white already happens to be one of the hottest colours of the season! 

First off, if you’re looking for the most on-trend look then I would suggest lace or crochet - something that I cover in a past post, here. But if you’re going for a solid white on white look, then just remember to follow these 3 Commandments:

1. Be cautious of the THICKNESS of the material you are wearing;

  • Try to stick to lighter and more breathable fabrics in the summer, such as linen
  • Your skin will thank you!
  • The tightness and sheerness of the material should determine what kind of undergarments you wear. 
  • Think nude and seamless ladies!

2. Pay attention to FIT! White is a color that places attention wherever it is. 

  • For more athletic bodies, I would suggest a delicate, thin strapped halter top with a fun high-waisted skater skirt, finished with a long multi-strand pearl necklace, flirty kitten heels heels and a petite clutch.
  • For curvier bodies I would suggest a beautiful and summery A-Line dress. Think structured with enough flare! I would steer on the minimalistic side with your accessories, keeping them more delicate, finishing off with a pair of peep toe heels. 
  • Lastly, for the petite ladies. I would suggest some sexy skin tight white denim with a structured peplum top to create some waist and hip definition. Finish off with accessories of choice and a pair of white wedge espadrilles!

3. Keep it PURE! Remember to keep your outfit streamlined and simple, while keeping your accessories down to 1-2 items max. Also best to wear the same shade of white as a disjointed look can be quite distracting. 

Here are some of my personal picks for some DEB worthy items! 

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1. Almari Waffle Godet Dress 2. Zara Zip Cropped Skinny Jean 3. Givenchy BodySuit 4. Boyer New York Multi Strand Pearl 5. Gianna Peplum Top 6. Luster Skater Skirt 7. Zara High Heel Sandal 8. Michael Kors Taylor Clutch

Still not enough? Here are some of my favourite Spring/Summer runway looks to keep your creative juices flowing!

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At the end of the day, the most important thing to remember is to have fun! Nothing quite completes the night as the company you will keep and the food you will eat. 

Also remember to watch out for Brandon Lee (of StyleMeManly - the Official Men’s Blog Rep for DEB ‘13) and I, as we will be the rating the best dressed at the event! 

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Until next time,

Kelly

DEB Fashion: Gentlemen’s style guide by Brandon Lee

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The gentlemen’s style guide is brought to you by award wining event designer and fashion blogger Brandon Michael Lee from style me manlya lifestyle blog for the modern, stylish and professional man. 

 If you are one of the lucky gentlemen taking part in this years Dîner en Blanc in Toronto, you are in for a treat!

But aside from the grand event that has people stopping in their tracks to watch a sea of people, dressed in white, set up a picnic at some random and secret location.  The biggest question, or concern, is the issue of wearing all white!

White, though not an actual “colour” is hard to wear, and being such a bold “colour”, should not, I repeat NOT, be over accentuated but rather enhanced with subtleties.  We also know that Toronto summers can get extremely hot and no-one can enjoy such a grand event if you are sweating buckets.

So here are some tips to help you stay cool, look classy and pull off the white look.

Firstly, keep your fabric light and loose.  When I say loose, I don’t mean “swag” loose… kids have swag, gentlemen have class.  You want it fitted but room to breathe and move.  Nothing should pull or feel tight.

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A nice clean lined blazer with some linen dress pants should do the trick, paired with a simple whit V-neck T-shirt.  You don’t need a collar to be classy.  Rather, accentuate with a nicely folded pocket square and a Panama hat.  Think old school.

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And lastly, your shoes.  No one wants to be jetting around the city under the sun in a pair of dress shoes.  After all, this is essentially a high end picnic.  Try getting a pair of white loafers.  They are comfortable, classic and you don’t need socks.

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Once you’ve put together your look, stand in front of a mirror.  Look up. Look down.  If you resemble this…

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YOU ARE DOING IT WRONG!

If you stopped by Zach Hertzman's photobooth last Thursday, we have great news for you, pictures are ready!
Go to our facebook page and look for your photo! 

If you stopped by Zach Hertzman's photobooth last Thursday, we have great news for you, pictures are ready!

Go to our facebook page and look for your photo! 

Diner en Blanc wine packages and tasting notes by Cruella Bourgeois

BAVARDER – Ticket Upgrade #1 

Lulu B Pinot Noir 2010 - Pays D’Oc (IGP), France

Cherry and clove scents gently greet the nose. Ripe red and black fruit on the palate follow, accompanied by a bracing, food-friendly acidity and soft tannic grip. This medium-bodied pinot closes with a delightful, round jumble-berry finish. 

As Lulu B, “femme du monde”, says, a good match for a great conversation with friends. Pairs well with charcuterie, duck, ratatouille, grilled salmon and looking good! 

Best Matches with our Set Menus are: The duck confit and charcuterie in Menu A, make this Pinot Noir your best single-bottle option for this menu. While you could consider this as your red option for the second half of Menu B, the Cabernet Merlot is the preferred choice. This wine is also an option for the cheese and dessert courses in Menu C, should you wish to switch to red from white.

BONHOMIE – Ticket Upgrade #2 

Big House The Birdman Pinot Grigio 2012 - California 

This is a crisp, dry Pinot Grigio that will make a lot of friends on August 9th. Juicy notes of ripe white pear, peach and lime linger on the mid-palate in this accessible, refreshing and nicely balanced white wine. 

Our Pinot Grigio will pair well with a wide-range of picnic fare, from cold pork tenderloin, to smoked fish mousse, to your best potato salad. Also a great choice for greens tossed or white meats marinated with asian-inspired dressings. 

Best Matches with our Set Menus are: This wine, along with the bubbly, are your best white wine options for Menu A, if you’re not a red wine drinker. This will also serve you well as a companion to the opening courses of Menus B & C. This is your best single-bottle option at a lower price point for Menu C.

BON APPETIT - Ticket Upgrade #3 

Mike Weir Rosé - Niagara 

This is a lovely, provencal-style rose from the heart of Niagara - so think crisp, dry and very food friendly.  This is not your cousin’s off-dry blush wine. Think “strawberry” and “refreshing” along with do I have my sunscreen and can I stay here all day?! Remember to pick up an ice bucket for this one, though - it’s imperative for rose to be well chilled! 

In many ways, rose is the go-to wine for this event - it’s summer, we’re dining en plein air and nothing is going to set off your whites like a glass of salmon pink wine! It’s also incredibly versatile with food: so bring your tapenade, salad nicoise or tandoori chicken to this party.

Best Matches with our Set Menus are: This is the all-rounder, in a pinch this could be your single bottle option for all three Menus, especially if it’s hot and you just want something cold to drink. That said, best matches are with the gazpacho and prawn summer rolls in Menu B.

BON MOT - Ticket Upgrade #4 (choice of red or white)

Mike Weir Sauvignon Blanc - Niagara

Crisp notes of citrus and grass combine with a lingering finish in this delicious Sancerre-style Sauvignon Blanc.  Think mouth-watering and fresh rather than new-world tropical fruit. Sauvignon blanc is the quintessential wine for summer foods.

This old school Savvy has something to say to your salad, veggie, fish, lentil or chicken dishes - or anything that’s loaded with herbs or goat’s cheese - and that is: Bonjour!  Bon mot indeed!

Best Matches with our Set Menus are:  No question this is my first choice for the first two courses of Menu B, the gazpacho and prawn summer roll. This is also a great single-bottle option for Menu C, if you’re not a sparkling wine drinker. 

Mike Weir Cabernet Merlot - Niagara

The second wine option in our Bon Mot Package is our fullest red, medium-bodied, displaying black and red fruit flavours, juicy acidity and a medium finish. Given the season, there are no heavy reds, but with good mid-palate action, this cab/merlot will stand up nicely to both chocolate desserts and long conversations.

This is a great choice if you’re bringing any kind of beef, pastas with tomato sauces, spicy foods or strong cheeses. 

Best Matches with our Set Menus are: No question that this is the preferred choice for the shaved beef with black bean sauce in Menu B and is also a strong candidate for all cheese and charcuterie courses in Menus A & C. Given the beef and chocolate cake in Menu B, this is your best option for the second half of that Menu, although the first half will require a white, or at least a rose.

BON VIVANT - Ticket Upgrade #5

Mike Weir Sparkling - Niagara

This is a bubbly with depth, which means it can handle a whole meal if need be. First off, the apple and hazelnut get your attention, then comes crisp acidity and a delightfully round mouthfeel. This sparkler, made in the traditional method, shows off a fine creamy mousse and clear dedication to quality. Absolutely worth the extra investment - but be sure to pick up an ice bucket! 

Bubbles are of course always great as an aperitif before the meal, but this one has the stuffing to carry you right through several courses. If you are bringing any kind of tartare, then you must have this. Also, any salty first courses with such things as smoked fish or olives will match beautifully. Sparkling wine can also be a good way to close your meal, but only if your dessert is not very sweet. Think strawberry shortcake not chocolate cake - remember this is a dry wine, not a demi-sec!

Best Matches with our Set Menus are:  Specifically, the cucumber and avocado gazpacho in Menu B and the first course in Menu C, the Tuna and Avocado Tartare. Bon Vivants - this could easily be your best single-bottle choice for Menu C!

Have questions? Contact Cruella Bourgeois on Twitter or Facebook

(Source: dinerenblanctoronto)

Wine recommendations from Cruella Bourgeois (Revised)

About Cruella:

Cruella has been a certfified sommelier for well over ten years and earned this delightful designation at Algonquin College in Ottawa. She is committed to using her powers for good rather than evil (though I could change that if I wanted to), so you will only ever hear her talking about the wines she really likes. Though she normally wears a lot of black, she is thrilled to be a part of Diner en Blanc Toronto and hopes her good friends, Archie & Mehitabel will be joining her there. Toujours gai, toujours gai, my dears!

Cruella’s wine recommendations for Diner en Blanc

Yoohoo, dahlings - me again!

Well, as sometimes happens in sports or one’s personal life, there’s a change in our line-up to tell you about.  Now you must pay attention, as it affects some of the recommendations made in my first blog.

So, we’ve streamlined the number of options available but at the same time, expanded the range of price points offered, so we’re all winners there. Essentially, the changes are as follows: a single offering for each grape varietal. So one Pinot Noir (LuLu B), not two, and we’ve replaced the Chardonnay and Riesling options with a wonderful Pinot Grigio (Big House), that I know is going to be a crowd-pleaser!

So my revised recommendations are as follows:

Set Menu A - This meal offers several approaches depending on the order you eat it in. Duck loves Pinot Noir, so if you like a silky, cherry-nosed medium-bodied red with your cheese and charcuterie, then Pinot Noir is the hands-down choice for you. If you prefer to start with a white wine, then our versatile Pinot Grigio is the preferred option here, or some bubbly, and you’ll start with the cheese, and then switch to the Pinot Noir for the duck and other meats. Remember, you’ve also got the option to revisit/save your bubbly for the dessert course, as fruit and sparkling wine are very good friends. Your best single bottle options for this menu are the Pinot Noir or the Rose - and if you only drink white wine, I’d opt for the Pinot Grigio.

Set Menu B - Your first bottle with this menu has got to be either our wonderful sparkling wine from Mike Weir or their crisp Sauvignon Blanc. Both will get you through the first two courses in style. Or have the bubbly with the first course and the Savvy with the second, but you’ll need to switch to a red for the beef. My choice here would be the Cabernet Merlot blend - it’s also medium-bodied but with more stuffing to handle the black bean sauce. For single bottle options, the Rose is best placed to handle the big shifts in this menu.

Set Menu C - With Tuna Tartare the choice is crystal clear - you must do the sparkling wine. Sorry, but it’s de rigeur! Now you could continue with that into the second course, but for the lobster I’d consider either the Sauvignon Blanc or Rose. Finally for your cheese and dessert course, I’d switch to our Pinot Noir, although the Cabernet Merlot would also work, depending on your tastes, and it will certainly happily cosy up to the dark chocolate. From a single bottle point of view, there are quite a few options: bubbly, sauvignon blanc or rose as you prefer.

Important: Please be advised, alcohol can be consumed on site only when purchased through our caterer. BYOW for outdoor events is strictly prohibited under Ontario liquor laws.

(Source: dinerenblanctoronto)

Diner en Blanc: What to bring?

1. A folding square table (between 24” and 32”) + 2 white folding chairs

2. Your electronic receipt confirming your:

  • DEB reservation

3. Ticket upgrade package for wine (BYOW for outdoor events is strictly prohibited under Ontario liquor laws)

  • Meal order (if purchased)

4. Your ID, and your guest’s ID to show proof of legal drinking age in Ontario

5. A white bag or picnic basket (covered with a white fabric) containing:

  • 1 white tablecloth and 2 white cloth napkins
  • 1 -2 electric votive candles (NO open flames)
  • 1 matchbox or 1 lighter (to light up the sparklers we provide) 
  • 2 white dinner plates + 2 white dessert plates (non disposable) 
  • 2 sets of cutlery (non-disposable) 
  • 2 glasses (non-disposable) 
  • 1 bottle of water will be provided, but additional water or soft drinks if desired (alcoholic drinks are prohibited, except when dis¬tributed by our caterer – see section below) 
  • A three course meal
  • 1 white garbage bag 
  • Optional: centerpiece.  We encourage maintaining the theme of white, but some colour is permitted. Remember: no open flames.

Last but not least: Your cheerfulness and joie de vivre!

(Source: dinerenblanctoronto)

Meet the Diner en Blanc Toronto team

Diner en Blanc is not a small project. There is plenty of hard work involved, countless cups of coffee and late night meetings. We are really lucky to have behind the scenes a great group of people who love Toronto and are committed to make DEB a reality.

Without further ado, meet the 2012 DEB Toronto team! 

ROBERT MORASSUTTI 

What is your day job?

Chief Executive Officer for Montage Support Services, a non-profit, charitable organization that provides housing and a variety of community supports for adults with developmental disabilities and complex care needs.

Fun Fact:  I am a sensei in ikebana which means I am a master in the art of Japanese flower arranging. 

How did you find out about DEB?

My friend, Carole Ito, showed me the article in the New York Times last year and said, “Wouldn’t this be a fun thing to do in Toronto?” and the rest is history…

Why did you decide to get involved? 

DEB represents an opportunity for the city of Toronto to come together and show its citizens that people can simply come together for no other reason than the sheer pleasure of sharing a meal, enjoying each other’s company and a great evening of fun and entertainment.

What is your advice for people coming to DEB? 

Take some time to plan and prepare your meal, collect your gear, choose your white wardrobe, get to your meeting point well in advance and give yourself permission to be open and enjoy the experience of a diner en blanc event!


JESSICA TAN

What is your day job?

I’m a Marketing Manager by day, training for my first marathon and totally addicted to stand-up paddleboarding. It’s such a good workout and I’m dying to try SUP yoga. 

Fun fact: My favorite meal is a childhood staple, Hainanese chicken rice.

How did you find out about DEB? 

OMG soooo many places, from friends in Paris and I read about it. Chatelaine (Quebec) did a small piece on DEB last spring and then there’s the amazing article that ran in the NY Times

Why did you decide to get involved? 

After experiencing DEB firsthand in Montreal, I had to!!!! There was no doubt we needed to bring it to Toronto 

What is your advice for people coming to DEB? 

Go ALL out…think black tie without the black ;)


NICHOLAS WONG

What is your day job?  

I am a Certified Risk Manager for Wong Associates Insurance & Financial Services Inc.

Fun fact: I am a Certified Chef de Cuisine and published photographer.

How did you find out about DEB? 

I first learned about DEB through an article in the New York Post. Got inspired and with the consent from DEB Int’l organized an ‘Inspired’ event at the Distillery District last year.

Why did you decide to get involved? 

 I got involved with DEB because I truly love the idea behind it. I think that in a beautiful city such as Toronto, something like DEB needed to be here. I love the event because of its promotion for the love of food, the love of meeting new people and for the joie de vivre. Simplistic? Yes, but DEB is truly a spectacular event with no other motive except to have a meeting of friends in a public spot to enjoy great fun and what wrong with that? I say nothing at all.

What is your advice for people coming to DEB? 

My advice is to plan and organize with your party. Make sure you create a checklist for all the things you will need to bring no matter how small. Remembering things like:  Tables, Chairs, White Napkins and LED candle lights etc. 

Further plan what lovely food you will bring, who’s bringing what and how many? The more organized you are as a team or a group the easier it will be to have a great time!

One other piece of advice is to plan to be on time at the meeting spots! Make sure that you leave yourself plenty of time, allowing for traffic and other delays. Nothing worse than rushing around town unnecessarily, this is all in the name of good fun isn’t it? So just keep that in mind!


EUAN LAMPITT

What is your day job? 

Vice President, The Mint Agency. 

Fun fact:  I also run Electro Swing Club, a regular speakeasy dance party at The Gladstone   Hotel. 

How did you find out about DEB? 

Through a friend of mine in New York who was on the 31,000 strong waiting list for DEB NYC 2011. 

Why did you decide to get involved? 

To help bring something totally unique to Toronto.

What is your advice for people coming to DEB? 

Don’t take yourself too seriously and come with an open mind for adventure.


STEPHANIE CANARTE

What is your day job? 

I am a marketing and social media coordinator for the events/food industry.

Fun fact: I speak four languages: Spanish, English, French and Italian 

How did you find out about DEB? 

I found out about Diner en Blanc through twitter, to be specific through an article co-organizer Nicholas Wong tweeted about DEB in New York last year.

Why did you decide to get involved? 

When I saw the official videos from the DEB in Paris and Montreal I thought it was a fantastic idea. I loved the mystery and the elegance surrounding the event and knowing the food community in Toronto I thought it would be an amazing fit for this city.

What is your advice for people coming to DEB? 

Just enjoy and go with the flow! I know Diner en Blanc has tons of rules that may discourage some people from attending but when the day of the event arrives, you realize the rules are part of the fun and it makes you feel you are part of something special. 


JORDAN FOGLE

What is your day job?  

I am the ceo of the mint agency - a marketing and communication company that specializes in brand and event activation. I also am a co-proprietor to brassaii (restaurant and lounge)

Fun Fact: I love sports, especially hockey.  When I graduated university I moved to israel for almost half a year to teach kids how to play hockey at a newly created complex called the canada centre.  

How did you find out about DEB?

Over a brunch meeting with one of my clients

Why did you decide to get involved?

I love events, I love food and I love bringing people together at a fun event with great food.

What is your advice for people coming to DEB?

Come with an open mind an inviting personality and be ready to have a great time!!!


CAROLE ITO

What is your day job? 

I work for CBC Radio. 

Fun Fact: By night, I am a fitness instructor.

How did you find out about DEB?

Like many people, I heard about DEB by reading the New York Times article. 

Why did you decide to get involved?

I wanted to get involved because it sounded like fun and it would be great to get Toronto involved.

What is your advice for people coming to DEB?

My advice would be to embrace the spirit of the event - open, friendly, celebratory … yet elegant. 


JEANINE LAVER

What is your day job?

National Sales Account Manager for a Toronto and UK based Distribution Company.

Fun fact: I am a travel fanatic. I’m always on the fly.

How did you find out about DEB?

A close friend of mine attended this event in Montreal and had such a great time that she couldn’t stop talking about it! All the talk about gourmet food, great wine with new and old friends! I had to get involved!

Why did you decide to get involved?

I love events and really wanted to have an opportunity to work on a fresh event in Toronto with such a great history. I also get to work with and learn from such a diverse set of individuals on the DEB team.

What is your advice for people coming to DEB?

Don’t be late to meet your table leader! Be open to meeting new people. Wear white and expect to have a great time! 


JULIA SIMPSON

What is your day job?

I am a Senior Manager of Labour Relations for Compass Group Canada. I oversee Ontario and Atlantic Canada.

Fun Fact:  I was a contestant on the Price is Right in 2005 with Bob Barker!

How did you find out about DEB?

I found out about DEB through friends, Jessica Tan and Jeanine Laver.  Both are also on the organizing committee.  They explained to me what the event was, showed me videos and I was interested immediately!

Why did you decide to get involved?

I recently moved to Toronto from Vancouver and thought this concept seemed amazing, and it would be a good opportunity to be involved in and get out in the Toronto community.  Also the event itself sounded awesome.  Looking at the videos from other places around the world inspired me.  Be on a committee to bring this even to Toronto is amazing.

What is your advice for people coming to DEB?

My advice is keep an open mind.  It is a great event to mingle with friends, meet new people and experience something new and exciting in Toronto. 


SURESH DOSS

What is your day job? 

I publish Spotlighttoronto.com an online magazine that covers food, drink, and lifestyle in Ontario.

How did you find out about DEB?

I co-organized last year’s Diner en Blanc event with Nicholas Wong at the Distillery District.

Why did you decide to get involved?

It’s a unique type of event in Toronto compared to the existing scene of food and drink events, and a great way to meet a lot of Torontonians.

What is your advice for people coming to DEB?

Aside from the white attire people bring some really interesting dishes and elaborate table decorations. Don’t be afraid to have some fun with the DEB concept.


DEIRDRE MOLLOY

What is your day job? 

Sports Marketing

How did you find out about DEB?

I found out about DEB through Jessica Tan

Why did you decide to get involved?

I decided to get involved to bring a fun new event to Toronto and experience something different with a great group of people

What is your advice for people coming to DEB?

Bring the sunshine with you! And look forward to a fun filled night of food, wine & laughs with your friends


TYS VAN DER DRIFT

What is your day job? 

By day I am a PR Account Manager  

Fun fact: I’m a twin.

How did you find out about DEB?

I found out when we were approached by the Toronto organizers to do the PR

Why did you decide to get involved?

The event seemed amazing and I simply wanted to be involved!

What is your advice for people coming to DEB?

Don’t take your invite for granted! Many people will never get to come to this!


ALEXANDRA ROSS

What is your day job? 

Writer/researcher for the TV show Cash Cab Canada (Discovery Network). Its a job all about fun facts and trivia!  I am also a part-time Research Assistant at York University.

How did you find out about DEB? 

I got involved with my mother (Carole Ito, Volunteer Coordinator) and decided it would be a good mother/daughter summer project!

Why did you decide to get involved? 

I thought DEB was a pretty cool looking Toronto event I was keen to get involved in. It’s a project that involves reclaiming space in Toronto and making it a fun, exciting event that doesn’t leave a giant footprint. It’s an event for the every-Torontonian, not the kind you buy yourself into. It’s about friends, food, spontaneous entertainment and a good bottle of champagne.

What is your advice for people coming to DEB?

This is an event that is what you make of it. Yeah, we think we have a pretty good setup and have put in the time to try and make it awesome, but make sure you bring the party.


LARA O’BRIEN

What is your day job?

Producer for CBC Radio’s The Current

Fun Fact: I love to cycle

How did you find out about DEB? 

I read about the Paris event at Notre Dame and thought what could be better. 

Why did you decide to get involved? 

I love food, wine and the city of Toronto.  DEB is the perfect blending of all three. 

What is your advice for people coming to DEB?

Talk to strangers! This is a great way to meet the people you share your city with. 


CHETHAN LAKSHMAN 

What is your day job?

I am a PR consultant, but that’s irrelevant. I would really like to find a way to make a living by bringing together my passion for food, wine, and nice things.

Fun Fact: I have a weakness for McDonalds.

How did you find out about DEB?

I was lucky enough to know Jessica when we worked together at RBC. She thought I could be useful. I’m proud to be associated with such a great group of people behind the event.

Why did you decide to get involved?

I liked the idea of a different kind of party coming to Toronto.

What is your advice for people coming to DEB?

Pretend you’re on vacation, get dressed up, and have a great time.


CORRINA SOSNOWICH

What is your day job? 

Marketing Manager.

Fun Fact: I have Sky-dived over the Whitsunday Islands in Australia

How did you find out about DEB?

One of the hosts/my friend Jess attended the Montreal event last year

Why did you decide to get involved?

DEB is an international event that we’re building from the ground up here in Toronto.  It’s exciting to be a part of this event. Years from now, I’ll look back at this event and remember that I was there to help from the beginning…

What is your advice for people coming to DEB?

Half the fun is preparing for this event - finding the perfect white outfit and accessories to go with it, and figuring out what your menu will be…

(Source: dinerenblanctoronto)

Iza Stabinska, creator of custom-made dresses has designed three different styles specifically for Diner en Blanc! 

For more information about pricing visit our facebook page

martaogonek said: Is that true that you can't bring your own wine?

Hi, yes that is true. Due to Toronto laws all alcohol must be purchased through our online store.

Wine recommendations from Cruella Bourgeois

About Cruella Burgeois

Cruella has been a certfified sommelier for well over ten years and earned this delightful designation at Algonquin College in Ottawa. She is committed to using her powers for good rather than evil (though I could change that if I wanted to), so you will only ever hear her talking about the wines she really likes. Though she normally wears a lot of black, she is thrilled to be a part of Diner en Blanc Toronto and hopes her good friends, Archie & Mehitabel will be joining her there. Toujours gai, toujours gai, my dears!

Cruella Bourgeois’s Set Menu Pairing Recommendations based on the Diner en Blanc Wine List

Hello fellow hedonists, fashionistas and people from Glad! 

It’s my pleasure to share with you some modest wine suggestions to enhance your culinary experience on August 9th. Chef Teddy Corrado has created three lovely summer dinner options for us designed to shine en plein air, and to taste as great as you’ll look. 

For each meal, I’m recommending wines by the course for those who will be sharing bottles across tables, and also my single bottle choice for those who are not. Of course, if you bring your own bottle stoppers or ask for a cork on site, you’ll be able to take any left-overs home with you.

So, let’s remember that this is Diner en Blanc, not dejeuner sur l’herbe - ladies, keep your clothes on!

Set Menu # 1 - This meal offers several approaches depending on the order you eat it in. Duck loves Pinot Noir and luckily we have two great Pinots at different price points, so if you love a silky, cherry-nosed medium-bodied red with your cheese and charcuterie, then Pinot Noir is the choice for you. If you prefer to start with a white wine, the Chardonnay or Riesling are the preferred options here, or some bubbly, then start with the cheese, and switch to the Pinot Noir for the duck and other meats. You’ve also got the option to revisit/save your bubbly with the dessert course, as fruit and sparkling wine are very good friends. Your best single bottle options are a Pinot Noir or the Rose - and if you only drink white wine, I’d opt for the Chardonnay.

Set Menu #2 - Your first bottle with this menu has got to be either our wonderful sparkling wine from Mike Weir or their crisp Sauvignon Blanc. Both will get you through the first two courses in style. Or have the bubbly with the first course and the Savvy with the second, either way, you’ll need to switch for the beef to a red. My choice here would be the Cabernet Merlot blend - it’s also medium-bodied but with more stuffing to handle the black bean sauce. For single bottle options, the Rose is best placed to handle the big shifts in this menu.

Set Menu #3 - With Tuna Tartare the choice is crystal clear - you must do the sparkling wine. Sorry, but it’s de rigeur! Now you could continue with that into the second course, but really buttery lobster is made for Chardonnay - that’s the preferred option. Finally for your cheese and dessert course, I’d switch to one of our Pinot Noirs, although the Cabernet Merlot would also work, depending on your tastes, and it will certainly happily cosy up to the dark chocolate. From a single bottle point of view, there are quite a few options: bubbly, chardonnay or rose as you prefer