This event is now sold out.
Master entertainer is possibly the best way to describe Ken Lavigne, British Columbia’s iconic tenor who has charmed his way into the hearts of concert goes around the world with his exciting blend of classical sound and modern style.
Lavigne’s entrancing voice and vivacious performance is the perfect accompaniment to a special culinary event on March 22, as part of the festival. Indeed, Lavigne is at home trilling away amid tables laden with deliciousness. He once worked as a singing waiter (way back before his talents took him to the big stage) serving up operatic arias and fine food.
With a voice like liquid gold, Lavigne is renowned for delivering an experience unlike any other and is a regular performer with multi-Grammy winner David Foster and the founding member of two highly successful bands, The Canadian Tenors and Romanza. He even entertained royalty when he sang for Prince Charles at Government House in Victoria.
Leave your preconceived notions at the door, this is not your normal classical experience.
Ken Lavigne’s smooth vocals and unending charm adds to the perfect pairing of music, food and wine as he takes center stage at an intimate multi-course dinner at Restaurant elevenFIFTY.
Lavigne’s operatic origins, form the inspiration behind a sumptuous menu created by Panorama Executive Chef Steven Doucet and the Restaurant elevenFIFTY team. The menu features modern Italian classics with each dish perfectly paired with wine from Italy by sommelier David Auer.
Ken Lavigne will be performing at Restaurant ElevenFIFTY on Friday, March 22. Tickets are $109 + tax and include music, four courses and wine pairing. Only 65 seats are available for this event. Ticket holders must be 19+. SOLD OUT.
Course One: Anti pasti board
Marinated artichokes, kalamata tapenade, pickled asparagus, salumi and formaggi, grilled sourdough
Paired with Prosecco, Santa Margarita
Course Two: Tagliatelle alla Genovese
Pine nut pesto, asparagus, grand Padano, housemade tagliatelle pasta
Paired with Pinot Grigio 2016, Anterra
Course Three: Filetto
Beef tenderloin, wild mushrooms, roasted baby potatoes, red wine au jus
Paired with Rompicollo, Sangiovese & Cabernet Sauvignon, 2015, Tommasi
Mascarpone cheese, espresso and rim lady finger biscuits, cocoa powder
Paired with Nonino Amaro
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