Pheasant and chardonnay deemed top pairing by guests

The results are in! Guests at this year's International Food and Wine Festival were asked to give their top picks for food and wine pairings.

The 10th annual International Wine and Food Festival was held this past Thursday at the college's North Hill Campus in Brandon. Hotel and Restaurant Management and Culinary Arts students researched and prepared more than 40 wine and food pairings from around the world.

Some of the dishes highlighted foods that were grown at the college’s North Hill Campus and preserved over the winter months, like pickles and salsas.

In total, 205 votes were cast by guests at this year's sold-out event.

This year's winning team consisted of Avery-Alexander Porter, Timothy Blampied and Dallas Stevenson (pictured below, left to right). The team paired Mission Hill Reserve Chardonnay VQA with a lemon mascarpone stuffed pheasant with fruit compote.

2nd Place

Jackson Triggs Riesling/Gewurztraminer blend VQA with smoked arancini with peach compote.

Team members: Dmytri Babenkov, Lindsay Wray and Bryan Heard

3rd Place

J.Lohr Estates Seven Oakes Cabernet Sauvignon with fig and chorizo filled donuts.

Team members: Eldar Seydamet, Whitney Glasgow and Lynaya McKay

Irontstone Obsession Symphony with sushi pizza with shrimp, wasabi and spicy chili aioli.

Team members: Luciano Ibarra, Nicholas Ewasiuk and Heather Pryke

Anakena with Tandoori chicken, grilled naan bread, cashew-fig conserve.

Team members: Vraj Patel, Jill Kerr and Alexandra Paramor

Learn more about our Hotel & Restuarant Management and Culinary Arts programs. You can check out the full list of annual culinary and hospitality events.

How to assemble a scallop sandwich. #learnbyeating pic.twitter.com/qde8hdnUZd

— ACC (@ACCMB) April 17, 2015