Chef Gilroy and Executive Chef Walsh created a flavourful multi-course menu to showcase Latin zest with Maritime ingredients. Each menu item was distinctively unique, with the use of familiar ingredients from Bar Sofia’s à la carte menu, such as bravas Brussels sprouts, chicharron, and Nova Scotia lamb. These colourful creations were visually stunning with flavours that transported guests through the culinary traditions of Latin cuisine.

Guests arrived to a live mariachi band, fueling a lively ambience as they found their tables. Once seated, Stephen Lee, Lightfoot & Wolfville‘s Director of Operations, gave welcoming remarks, chef introductions, and details of the Lightfoot & Wolfville wines to be served throughout the evening.

And just like that, the culinary journey began with margaritas and snacks. Guests were served the signature Tropical Passion and De la Sol Spicy Margarita to be sipped alongside their first bites, which included a Parsnip Rib with a pineapple pomegranate molasses, a Dulse Chicharron, and an Oyster Aguachile.

Next in the conga line: a bravas brussels brouchette. Made with skewered fried brussels, bravas and crema, and toppings of chiffonade raw leaves, guests were served this fiery dish alongside bubbly from Lightfoot & Wolfville. Not far behind, guests were presented with a birria taco made with Maseca tortillas, wild chanterelles and ramps, and dehydrated sikil pak. This was paired with the signature Partners in Crime cocktail, widely known for its pineapple and sparkler presentation.

Chef Walsh captured the room’s full attention as he presented the next course, shining a spotlight on decadent Maritime ingredients, local foragers, and intricate cooking techniques. Guests were served an ensemble of squid, clam and mussel caldoso, couscous with jamon, escabeche mayonnaise, samphire, and sea grapes. A true representation of Maritime fixings with a fierce Latin flair. The 2021 Lightfoot & Wolfville Tidal Bay made for an exquisite wine pairing with this seafood-focused dish.

As the mariachi band continued to entertain, the next course was ready to impress. Guests were given a Nova Scotia lamb dinner with a shepherd’s stuffed onion, made from primal marinated cuts cooked over charcoal, with fiddlehead duxelles, and fino mirepoix and duchesse molido topping. The vegetarian option was just as divine, featuring roasted eggplant with almonds, aji amarillo, and fiddle head duxelles. A 2021 Chakana Nuna Malbec Reserve from Mendoza, Argentina, was poured for each guest to enjoy with their plates.

Ending the spectacular evening on a sweet note, the final course was a spiced dark chocolate ganache with a seabuckthorn and passion paleta, served with a shot of Agua Santa Angustifolia Mezcal made for pouring over the Latin-inspired ice pop. As guests reveled in their last bites of the evening, final remarks from the Chefs took place, followed by a round of applause to the entire Bar Sofia team for a well-executed event.

Thank you again to Executive Chef Walsh, Chef Gilroy, his team, and the Visa Infinite Dining Series for the opportunity to share our passion. Chef Gilroy shares “it was a special night for our team, our first big event at Bar Sofia. We always enjoy getting to cook and collaborate with Chef Walsh. Thanks to the team for all of the hard work, and thank you to all of our guests who joined us and enjoyed the night!“

#Sofiasays stay tuned for future events!

Photos by Phototype