Sip and give to charity at Dish 'n Dazzle fundraiser

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      This story begins with Michael Willingham. Or, I should say, stories; there are so many of them.

      In October of 2004, Willingham, then a wine agent, bon vivant, and connoisseur of great cars, was driving his Merkur XR4Ti in Vancouver when it was rear-ended en route to an appointment with a printer.

      As a result of his injuries, Wil­lingham had a debilitating stroke the following February. When he finally was discharged after nine months in the ICU, it wasn’t because he was well; it was because the medical team told him there was nothing else they could do for him there.

      Enter local wine agents Darryl Weinbren and Richard Carras—eventually joined by winery owner and industry icon Harry McWatters—who insisted something be done and, in true industry fashion, went on to do it.

      There was a faint hope to improve Willingham’s quality of life: a trial operation that offered no guarantees and carried with it a prohibitive cost. Weinbren, Carras, McWatters, and others in the industry stepped in to help. The B.C. Hospitality Foundation was created and set the stage for a direct bequest to Willingham—$50,000 to enable him to continue his wellness routines and cover assisted-living costs.

      It has become one very inspired example of how it is possible, when people take dramatic and direct action, to stop someone from falling through the cracks of the system, as Willingham had begun to do.

      Today, the BCHF provides assistance to the hospitality community in at least two ways: covering health-related matters—as in Willingham’s case—and delivering hope and opportunity to those whose livelihood depends on B.C.’s hospitality industry.

      You don’t have to be in the hospitality industry to be a part of this B.C. charity’s work. You can sip and give, and maybe help a server at your favourite restaurant. Mark your calendar and plan to attend the fifth annual Dish ’n Dazzle fundraiser, taking place next Thursday (May 1) at the Vancouver Convention Centre East (the old one) starting at 6:30 p.m.

      Fourteen of Vancouver’s best restaurants will be on hand offering unique dishes paired with more than 80 wines from 20 wineries in New Zealand. There’s also a cocktail competition featuring six fabulous bartenders. Not bad for a Thursday night out. Tickets are on sale for $75 plus GST. Get yours while you can at www.dishndazzle.com/.

      Interested in a preview? I don’t usually like N.Z. Sauvignon Blancs (too grassy for my liking), but try some of these beauties that lean more to the tropical side, all available at your local B.C. LDB store.

      Marisco Vineyards The Ned Sauvignon Blanc 2013 ($15.99)
      Pound for pound, this is a delicious wine that punches above its fight class. Bright, zippy, and full of lemon/lime, passion fruit, and mineral notes on the nose and palate, this wine screams for oysters. Grab two bottles: one for home, one for the beach.

      Marisco Vineyards The Ned Pinot Noir 2012 ($20.99)
      New Zealand, mostly known for Sauvignon Blanc, is betting the farm that it can (and does) make world-class Pinot Noir as well. This one is soft and ripe, with great red-fruit flavours (cherry, raspberry, strawberry), balanced with sweet spice and a touch of oak tannin. Had this one with seared duck breast on a bed of arugula.

      Matua Hawke’s Bay Sauvignon Blanc 2012 ($15.99)
      For better or for worse, this is the winery that started it all in N.Z. Their first plantings of Sauvignon Blanc in 1969 helped create the style print for the local expression of this varietal. You get it all: notes of gooseberry, grapefruit, and pineapple, balanced perfectly with a kiss of sweetness and just enough lip-smacking acidity. Great value.

      Villa Maria Private Bin Sauvignon Blanc 2012($18.99)
      I do love the freshness on this one. Pure fruit flavours with uplifting acidity and a clean, long finish.

      Villa Maria Private Bin East Coast Pinot Gris 2013 ($18.99)
      For the same price as its sister wine, try the Pinot Gris to get an idea of the diversity that New Zealand can offer. Nicely suited to Asian cuisine, or even a cheese plate, this one has a rich texture and delivers notes of peach, pear, and apple pie, finishing slightly off-dry.

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