SOLD OUT - NIC, Chef Ronald St. Pierre offer delicious Spanish fare

Join NIC and Chef Ronald St. Pierre for Sip & Savour Spain on March 23.

NIC tourism and hospitality students are teaming up with Chef Ronald St. Pierre to present Sip & Savour Spain. The one-night culinary event pairs Spanish-inspired dishes with wine selections from 40 Knots Vineyard and Estate Winery.

This event is now sold out.

The event takes place March 23 from 5:30 to 9 pm at 40 Knots Winery and will feature a menu specially crafted by St. Pierre, chef and owner of Locals Restaurant.

The menu will accentuate ingredients grown and produced on Vancouver Island.

“One of the things I love about Mediterranean and Spanish cuisine is that it focuses on using fresh food,” St. Pierre said. “It really gives the ingredients a chance to showcase themselves. It’s a very similar philosophy to what we like to do at Locals.”

NIC tourism and hospitality students will be on hand to provide service for the event and are also taking a lead planning role as part of their Food & Beverage Management class (THM-276).

“Having the opportunity to practice the theories we have been learning in the classroom is beyond valuable,” said student Rachelle Beauchamp, the event’s general manager. “It’s also a great way to network and connect with our community.”

My Nguyen, Beauchamp’s classmate and assistant general manager, agrees.

“The event itself encompasses many different aspects, from auction prize sourcing to planning and working with 40 Knots and Chef Ronald,” Nguyen said. “It’s great hands-on experience.”

NIC tourism instructor Pedro Caraballo Acosta said the evening will be one that food and wine lovers won’t want to miss.

“We’re delighted to partner with Chef Ronald St. Pierre to offer a fabulous menu inspired by the best that Spain’s gardens and oceans have to offer,” Caraballo Acosta said. “We can’t wait to unveil the menu. This is going to be an evening of delicious Spanish cuisine made from wholesome, local ingredients we know and love. Do not miss this event.”

The event is expected to sell out quickly, so patrons are advised to book their seats as soon as possible.



Pulpo en Escabeche
Octopus Escabeche

Variedad de Aceitunas Marinadas
Marinated Assorted Olives

Jamón Ibérico & Chorizo
Cured Meats

Accompanied by: Spindrift Extra-Brut, 40 Knots, BC, 2014


Salmorejo Cordobés
Chilled organic tomato and bread soup, drizzled with olive oil 

Accompanied by: White Seas, 40 Knots, BC, 2017


Paella de Mariscos
Traditional Spanish paella rice dish, served with west coast seafood and chicken

Accompanied by: Pinot Noir, 40 Knots, BC, 2017


Mejillade Ternera Estofada
Braised beef cheek simmered in a smoked paprika and Manzanilla olive sauce, with sweet pimento and mashed potatoes.

Accompanied by: Stall Speed Meritage, 40 Knots, BC, 2016


Natilla Española
Traditional Spanish vanilla and cinnamon baked custard

Accompanied by: Fallen Apple, 40 Knots, BC, 2017

Café & Té


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Thanks to the Comox Valley Record for their coverage of this event.