Edmonton Chef brings an adventurous attitude

Lindsay Porter Courtesy Food Network Canada.

Edmonton Chef brings an adventurous attitude to new season of TOP CHEF CANADA

BY LUCY HAINES

READY TO CHEER ON THE

local entrant in this season's Top Chef Canada? Lindsay Porter is your gal.

When Lindsay Porter was growing up in St. Albert, she had no particular interest in pursuing a culinary career. Sure, she baked and cooked with her mom in the family kitchen, but Porter says it wasn't until she attended NAIT's two-year Culinary Arts program right after high school that she got a taste – literally - for what was to come.

And what was to come for the now 36-year-old chef included gathering cooking inspiration from world travels, opening her own restaurant in Edmonton (pre-pandemic) and vying for bragging rights and a higher profile by taking part in occasional television cooking competition shows.

As she prepares to let Canadians watch how she fares on the upcoming Season 10 of Top Chef Canada, Porter is back at her post as Executive Chef at Edmonton's The Common Restaurant in the city centre. While she's busy tweaking the menu at the contemporary gastro-lounge, Porter muses about the lure of TV food battles. "I see the competitions as an adventure; a change of pace; a way of taking me out of my comfort zone," says Porter, who acknowledges it's a stressful industry, with long hours and a take-the-work-home-with-you mentality, whether it's going over a recipe in her mind or thinking about menu changes.

To recharge her batteries, Porter looks forward to little breaks on competition shows - she has previously been seen on Fire Masters, Beat Bobby Flay, and Guy's Grocery Games. "Win or lose, I get to work with inspiring, amazing people that I don't see day-to-day, so if nothing else, I come back with more ideas."

To make it to Top Chef Canada's Season 10 (she's tried a couple of times before), Porter created a fried rice entry, a unique medley which included fermented salt cod and Chinese sausage. "It wasn't your typical chicken fried rice," she laughs, pointing to inspiration for that dish from The Common's neighbouring Dim Sum restaurant, Fu's Repair Shop.

Though she can't reveal what dishes she creates on Top Chef Canada or where she places in the competition, Porter says she plays to her strengths, which include a focus on aromatic flavours, curries, smoked Tex-Mex flavours, and sauces and chutneys that harken back to her dad's heritage. "My influences are mostly southern barbecue, Mexican, and English cooking," says Porter, whose now-defunct London Local restaurant featured English-inspired dishes as a nod to her British-born dad. "I've worked with amazing chefs and at great restaurants in town - Shane Chartrand at River Cree, as executive chef at El Cortez, and dabbling in Mexi-Cali foods after my travels in the southern U.S. But the best thing I make? I do a pretty amazing seafood curry." "I can't just do one style of cooking. I've been a sous chef at Fantasyland Hotel, done buffets at River Cree and learned catering along the way. And I love local pop-ups, and doing collaborative dinners with other chefs. I put myself out there and am always up for trying something different. Maybe that'll help my chances," she teases. "I haven't even told my family how I've done on the show - that's been hard. But it's always fun when someone in the restaurant says they've seen an episode that airs of something I've done. I always come out to the dining room and say hello."

Might there be some Alberta favourites featured by Porter in her journey on Top Chef Canada? She isn't saying, but does sing the praises of Alberta's signature foods, including bison, elk, beef, lamb, berries, honey, and pulses. "I love to get creative with our local ingredients, and I'm always proud to represent Alberta and Edmonton wherever I go."

Top Chef Canada Season 10 premiers on Food Network Canada on Monday, September 26 at 10 pm ET.

It is always time for Prosecco DOC!

Between the mountains and the sea in the heart of Veneto and Friuli-Venezia Giulia in Northern Italy, the Prosecco DOC Consorzio di Tutela manages the quality while promoting and protecting the Italian genius of this historic sparkling wine.

While the Consorzio is rather young, having been founded on November 19, 2009, when Prosecco was officially recognized as a Denomination of Controlled Origin (DOC) the Prosecco DOC wine has long been viewed as one of the most famous wines of Italy. Mentioned since Roman times, and even celebrated by Pliny the Elder, the area has for centuries been recognized for its sparkling wines.

To ensure quality never wavers, the Consorzio works with all involved individuals and producers at every step of the production. In addition to protecting and ensuring quality, the Consorzio also strives to link the wine to its land of origin through specific rules. These rules are varied and encompassing, covering everything from defining the production area, to the grapes allowed, and even bottling and labeling specifications. It is only after following these guidelines that a bottle of wine is allowed to bear the quality designation of Prosecco DOC. When we see Prosecco DOC on the bottle, we know we are getting the quintessential wine that is perfect to enjoy on special occasions as well as with our normal day-

to-day activities as a little luxury in everyday life.

Prosecco DOC comes from a very specific area in Italy. In the north-east of the country there are nine permitted provinces, unique territory between mountains and beaches traversing the gentle hills and valleys in Veneto and Friuli-Venezia Giulia. With over 3,000 years of vine cultivation and centuries of sparkling wine tradition, there is no other area on Earth that can make Prosecco.

With its specific topography and favourable climate, Glera, the key Prosecco grape, thrives creating wines with unique elegance and balance. Indigenous to the region and originally having been found around the town of Treviso, Glera loves the varied soils of the permitted villages.

The deft winemakers of Prosecco DOC create lightly coloured and delicately perfumed wines with elegance, freshness and complexity. All the wines bearing the Prosecco DOC designation must be made up of at least 85 percent Glera and the remaining 15 percent can come only from Verdiso, Bianchetta Trevigiana, Perera, Glera lunga, Chardonnay, Pinot Blanc, Pinot Gris and Pinot Noir. The addition of up 10-15 percent of Pinot Noir is what creates the Prosecco DOC Rosé. There are 28,100 hectares of vines, 12,312 winegrowers, 1,189 winegrowers, and 360 sparkling wine houses.

As well as being created in a very specific geographical place, Prosecco DOC is also created in a very specific manner. Named after the Italian Peach Blackberry Thyme Galette who created it, the Martinotti method of secondary fermentation allows for the creation of a sparkling wine that highlights the flavours and characteristics of the base wine – so the flavours of the Glera grape are still there to be enjoyed in the final product.

The wine is bottled under high pressure after natural fermentation in large tanks. The finished bottle of Prosecco DOC is a bright wine with fine bubbles and a vast array of aromas. It is fresh and elegant. The level of sweetness in the wine is also determined during the winemaking process and is communicated on the label through terminology that is directly related to the amount of sugar in each bottle of Prosecco DOC. The wines are produced in the Brut Nature, Extra Brut, Brut, Extra Dry, Dry, and Demi-sec versions, with Brut Nature being the driest and Demi-sec the sweetest. Brut Nature: a wine with no sugar, characterized by intense flavour notes

Extra Brut: a wine with a little bit of sweetness, but the acidic notes prevail

Brut: a wine made in the modern version with a defined Prosecco DOC flavour and suitable for a variety of dishes and occasions

Extra Dry: a wine that is the traditional version, ideal for an aperitif and with dishes with delicate flavours or noticeable spice

Dry: a wine that is on the sweeter side with pronounced floral and candied notes, perfect with desserts

Demi-Sec: The sweetest of all the styles, enough to be dessert on its own

Along with the varied sweetness levels there is also a variation in the perlage (flow of bubbles) in Prosecco DOC. The Prosecco Frizzante and Spumante varieties obtain their famous bubbles using the Martinotti method with the Spumante being the more widely available and consumed version with a refreshing and bright perlage, and Frizzante being a bottling with slightly less pressure and softer, more fragile bubbles. Tranquillo, the third style, is Prosecco DOC bottled without any bubbles at all, so it is a still wine.

In 2020, an exciting new development occurred: Prosecco DOC Rosé was born from the combination of Glera grapes (minimum 85 percent) and Pinot Noir (vinified in red, between 10 and 15 percent). Prosecco DOC Rosé can only be produced in the Spumante/ Sparkling style and has a longer minimum elaboration period of 60 days It cannot be sweetened beyond Extra Dry, and so is not made in the Dry or Demi-sec styles and it is bears the title of "Millesimato" because it is always and only produced with at least 85 percent of grapes of the same vintage.

These varied levels of sweetness, differing styles of bubbles and the addition of rosé means there is a Prosecco DOC or Prosecco DOC Rosé wine for every experience and occasion.

The Consorzio’s dedication to quality and innovation has led to an important focus on sustainability, with great attention paid to the balance between the natural world and the impacts of the agricultural system. Through environmental, economic, and social sustainability, and supporting it through internationally recognized certifications, the Consorzio can assist the 12,000 winegrowers of the Prosecco DOC to best face any agricultural challenges that may arise. It is another tool to help ensure the best possible Prosecco DOC is created to find its place on the table and in our glasses.

Prosecco DOC wines are unique and while some may try to imitate, it is not the same unless it is the real Prosecco. There are some ways to be sure you are getting the real thing: on the label there will always be the acronyms DOC/ DOP (or DOCG) next to Prosecco or it can be spelled out in full as Denominazione di origine controllata or denominazione di origine protetta (Denominazione di origine controllata e grantita in case of the DOCG). The wine will never be sold on tap, in cans or in any container other than a glass bottle. The glass bottles will always have the state sticker on the closure with a unique alphanumeric code. The Prosecco DOC label will also contain information that shows the wine was made in one of the five provinces of Veneto or the four provinces of Friuli Venezia-Giulia and is the real Prosecco DOC.

It’s no accident that Prosecco DOC is the most drunk and most exported PDO wine in the world; it has conquered Italy and overseas markets through its pure drinking pleasure, dedication to quality and innovation, and remarkable ability to pair with almost any food. There is a perfect Prosecco DOC or Prosecco DOC Rosé for every-day and every celebration, and it is a special representation of the Italian way of enjoying life, so bring home some Prosecco DOC and pop that cork any day, any time!

Bottega – Dating to 1635, Bottega has been creating wine in the hills of the Veneto for generations. Sustainable and with an artisan’s care and attention.

Bottega Prosecco DOC Brut "Gold" – elegant, fresh, and lively, with notes of apple, citrus, and wildflowers.

Bottega Prosecco DOC Rosé Brut "Pink Gold" – Glera and Pinot Noir blended and bottled in a unique metallic pink bottle to showcase the wine inside. Complex with characteristics of jasmine, elderflower and peach.

Bottega Prosecco DOC Brut "Vino dei Poeti"- Made according to the most traditional method of sparkling wine production, purely by putting fermenting wine into the bottle and sealing it to trap the carbon dioxide. Fragrant and unique, this wine is complex with notes of golden delicious apples, bartlett pear, and fresh bread.

Cantine Maschio – Founded in 1973, Cantine Maschio has long focused on innovation and technological excellence to guarantee the best Prosecco DOC possible.

Cantine Maschio Prosecco DOC Brut – Sourced from vineyards around the famous Prosecco DOC town of Treviso, this is intensely perfumed with aromatics of wildflowers and citrus.

Cantine Maschio Prosecco DOC Extra Dry Organic – Made with organically grown fruit, and slightly sweet. Candied fruit and wildflower on the nose, and ripe citrus and lemon curd on the palette, this is excellent as an aperitif.

Cantine Maschio Prosecco DOC Rosé Extra Dry – With the addition of 10 percent Pinot Noir, this is a quintessential Prosecco DOC Rosé. Well-structured and food-friendly with notes of violets and red berries.

Cantine Riondo – With 6,000 ha under vine and 2,000 growers, Cantine Riondo is dedicated to making fine Prosecco DOC wines from the Veneto region.

Cantine Riondo Prosecco DOC Extra Dry – Fresh and festive with a bright perlage. A great aperitif Prosecco DOC with notes of golden apple, pear, and lily.

Cavit – Italian craftsmanship with more than 50 years of winemaking excellence.

Cavit Prosecco DOC Brut – A touch of citrus and freshness on the palette. A wellbalanced wine that is a great match for cheese, meats, and nuts.

Fantinel – Founded in 1963 by hotelier Paron Mario Fantinel, now Fantinel is on its third generation. La Gioiosa Prosecco DOC Rosé Brut – Subtle and refreshing with delicate red berries, rose petal and pomegranate. Great integration of floral and fruit complexity.

La Marca – For over 40 years, La Marca and their 5,000 grape growers have been the masters of everyday sparkle. La Marca believes in celebrating moments big and small and Prosecco DOC is the best wine to do that with!

La Marca Prosecco DOC Brut – Crisp and refreshing with delicate notes of honeysuckle, apple, and peach.

La Marca Prosecco DOC Rosé Brut– Refreshing and zesty with floral, red fruit, and apricot.

Masottina – the Dal Bianco family has been crafting Prosecco DOC wines for 75 years. With 280 ha of vines and a dedication to terroir, the focus at all levels is on quality.

Masottina Prosecco DOC Brut "Collezione 96" – 100 percent Glera grape, this wine has a delicate perlage and lots of pink grapefruit, wisteria, and lime notes.

Ruffino – Founded over 140 years ago by cousins Ilario and Leopaldo. Ruffino is driven by the motto ‘here we make ideal wine’ and the Italian zest for life.

Ruffino Prosecco DOC Extra Dry – Bright and full of fruit notes. Apple, pear, meyer lemon, pink grapefruit, and lime peel on nose and palette.

Ruffino Prosecco DOC Organic Extra Dry – 100 percent organic Glera grapes offer an elegant wine full of finesse and character of wisteria, golden pear and red delicious apple.

Ruffino Prosecco DOC Rosé Extra Dry – Crisp and off-dry with violet, rose and strawberry aromatics with redcurrant and apricot to follow on the palette. Lovely with grilled fish or pomegranate salad.

Val d’Oca – The original co-operative was founded in 1952 with 129 members and a desire to rebuild after World War 2.

Val d’Oca Prosecco DOC Extra Dry – Refreshing and bright with citrus, apples, and white flowers. A great aperitif and with light dishes to open a meal.

Fantinel Prosecco DOC Extra Dry – Delicate and floral with key-lime and citrus on the nose and palate. A perfect way to begin an evening.

La Gioiosa – A history of innovation and research guarantees a line-up of wines that are consistently a quality representation of Prosecco DOC.

La Gioiosa Prosecco DOC Treviso Brut – Character of ripe apple and mountain wildflowers lead to a dry and fresh wine ideal with all kinds of shellfish. Villa Sandi – Devoted to the culture of wine, the Moretti Polegato family have been crafting wines for 3 generations utilizing the winery’s namesake 1622 villa as the working winery.

Villa Sandi Prosecco DOC Brut "Il Fresco" – Fruit salad and floral aromatics with golden pear and green apple on the finish. Approachable and enjoyable.

Villa Sandi Prosecco DOC Brut Organic "Il Fresco" – An excellent aperitif, with young peach, acacia and orange blossom. Great for fried fish, potato chips or a cheese plate.