Valentine’s sold out dinner
February 14th served as an extra special evening at Beliveau Farm, where 56 guests gathered to enjoy a gorgeously curated four course Valentine’s Day dinner. Chef Jud Flynn masterminded four exceptional acts, along with a thoughtfully prepared hors d’oeuvres, designed to delight guests’ palates and make the evening truly memorable. To say the menu was gourmet is an understatement, which explains why the event was completely sold out a week in advance.
Some guests celebrated in groups, but many attended with their significant others, enjoying the enchanting atmosphere and spirit of romance that filled the Great Hall. Also in attendance were owners Yvan and Joyce, who in 2026 celebrate many years of marriage together. Their story is part of what makes Beliveau such a close knit family, and it is that same sense of care and teamwork from the staff that allows every event to feel so special for guests. Tables were set to reflect that sentiment, with thoughtful details such as napkins folded into 3D hearts, a small but meaningful touch that showed the care put into every part of the evening.
Once guests were seated after mingling and socializing, Chef Jud presented the hors d’oeuvres. Italian bruschetta with whipped ricotta was topped with roasted mini tomatoes, accompanied by pimento cheese and bacon balls speared with pretzel skewers wrapped in brown sugar glazed bacon. It was a smashing start that immediately set the tone for the night.
Expectations were raised even higher as Act I arrived. Prawns with Italian polenta were served with a Vin Blanc sauce and paired with Beliveau Farm’s Destiny Vidal Blanc. The freshness of the prawns and the brightness of the sauce blended beautifully with the light, crisp character of Destiny, creating a pairing that highlighted both the dish and the wine.
To refresh the palate, Act II featured a Vegetable Terrine Composed Salad alongside fresh field greens. This course was paired with Beliveau Farm’s Afternoon Delight Vidal Blanc, a gentle and elegant complement that served as the perfect palate cleanser before the main act. Guests were able to relax and soak in the atmosphere of the Great Hall, where warm lights line the walls and wooden beams stretch across the ceiling, creating an ambiance that feels naturally romantic and inviting.
The main act soon followed with a Beef and Reef Oscar, a standout centerpiece of the evening. For this course the wine pairing shifted to Beliveau Farm’s Reserve Cabernet Franc. Its rich body and layered flavor allowed the seasoning and depth of the beef to shine, proving once again why a bold red wine is the perfect companion for red meat.
Of course, no Beliveau dinner would feel complete without a nod to a guest favorite. Act IV brought dessert, a Bavarian cream filled chocolate tulip. While the chocolate shell was beautiful, the real star was the silky Bavarian cream inside. It was paired with Beliveau Farm’s Crazy Professor Vidal Blanc, whose sweet aromatic character complemented the dessert perfectly and brought a memorable close to the culinary experience.
Evenings like this are what make gatherings at Beliveau Farm so special. From thoughtful décor and carefully selected wine pairings to the artistry of Chef Jud’s menu, every detail works together to create an experience rather than just a meal. As guests finished their final sips of wine and shared conversation with loved ones, it was clear that Valentine’s Day at Beliveau had once again delivered a night full of warmth, flavor, and lasting memories.