13 minute read
Eats & Drinks
C k O
Sponsored by Sobeys West End
Advertisement
CONTESTANTS
About Joe Beaverz
Unique in their atti tude and atmosphere, well known for their creati ve Pouti ne Menu and for pushing the boundaries with fresh menu ideas.
About Aida’s Catering
Creati ng delicious, healthy meals has always been Aida’s passion. You will fi nd Aida’s disti ncti ve dishes at weddings, events and business meeti ngs. Shop online to fi ll your fridge with homemade meals.
Judge: Ruth McLean
CONTEST DETAILS:
The contestants were presented with a selected basket of ingredients 1 hour before the cook off ! They were to use all of these ingredients to create their unique dish that followed the selected theme. Contestants had the creati ve freedom to add any spices or additi onal ingredients as needed to complete their dish. They were given a 45 minute ti me limit.
Final dishes were presented to our Judge – Ruth McLean and were graded on the use of ingredients, taste, presentati on and fi nally creati vity.
Ingredients
Compliments Brand
White Shrimp
Chick Peas
Cherry Tomatoes
Dill
Broad Egg Noodles
Sensations Sicilian Lemon Italian Soda
Joe Beaverz Creation
Pasta tossed with roasted grape tomatoes, tossed with garlic and broccoli. Topped with sautéed shrimp and garnished with dill and crunch lemon chickpeas. Beverage made with TransCanada Bluebeary Ale, mixed with Sicilian Lemon Italian Soda and garnished with a lemon.
Judge review
I was so pleased to see pasta as the main ingredient in the dish presented to me by Joe Beeverz. I love Italian food best of all and this dish did not disappoint! It has been said that you eat with your eyes first. When the dish was placed before me, it looked mouth-watering and inviting. It gave off a trendy vibe that felt current to today’s standards. The shrimp was succulent and delectable. The broccoli was tender/crisp, exactly the way it should be prepared. What stole the show for me however, and gave Joe Beeverz the edge in this round, was the pasta itself. Not only was it cooked perfectly al dente, but it had layers of flavours that made it just delicious. Pasta can be notoriously bland but that was definitely not the case with this dish. Overall, Joe Beeverz made great use of the ingredients provided. The results were a pasta dish that was sublime with a texture that was perfection! I could eat this pasta all day long! It should most definitely be added to the Joe Beeverz menu!
Score 95/100
Winner!
Aida’s Catering Creation
Creamy pasta with garlic shrimp, Greek salad with cherry tomatoes, homemade hummus, creamy dill potato soup. Beverage served on a sugar rimmed glass, blended with sparkling grapefruit juice, sparkling pineapple juice and Sicilian Lemon Italian Soda.
Judge Review
I really enjoyed the dish presented to me by Aida’s Catering. The presentation felt very homey and familiar and was plated in a way that would appeal to the masses, both young and old. The shrimp was excellent, cooked perfectly and was flavourful and Aida’s went the extra mile by removing the shrimp tails, which was a nice touch. The white sauce on the pasta was creamy, rich and luscious. The broccoli was used in that oh so familiar sweet salad that is a staple at summer gatherings. Aida’s provide me with such a variety of tantalizing options that all complimented each other, including a wonderful fresh Greek salad with feta, a creamy potato and dill soup and a yummy chickpea dip. The entire plate was just wonderful overall and I would be proud to have them cater an event for me!
Score 90/100
EasySipping
BY ANNA DUMAS
Summertime is perfect for brunching (yes, brunching is an acceptable activity), basking in the sun, real life company of those we have been missing and intimate date nights. The best wines pair with fresh veggies or fruit, grilled food and are as refreshing as a gentle breeze on a warm sunny, summer day. Take your summertime sipping to the next level with these summer wines.
Gigglewater prosecco
With the past year, nothing feels better than sitting on the deck with your girls. A crisp, light prosecco is the perfect pairing for the day. With notes of pear and a slight taste of honey it is a delightful addition to the warm days or crisp evenings of summer. This delicious prosecco has the ideal balance of crisp bubbles and tree fruit to compliment any dish or to drink by itself. A smooth but playful aperitif to an evening giggling with friends.
Sensi Collezione Chianti
Embracing summer means outdoors, sun, and picnics. There is something about packing cheese, meats, jellies and of course wine for a visit and cool- down in the grass. This full bodied chianti has a punch of red cherries and white pepper which would be complimented and mellowed with aged cheeses or rich meats. A mouth taste of fruit notes such as red currant and cranberry would be enhanced by a sweet jelly and cheese on a buttery cracker, it’s the final touch to the perfect picnic.
Pack your basket with wine and treats from Calabria Market & Fine Wines. Call ahead to save a trip and have a custom basket prepared for you, or browse the aisles to select your own local tastes and delicious wines.
Summ er at Home
BY SHELBY WOOD PHOTOS BY STUDIO 78
What can I say other than, who would have ever thought we would still be living through a pandemic… It has been tough on a lot of us in more ways than could count.
To say it feels like a bad cut of meat, would be saying the least. BUT if you really think about it, you can in fact always turn it around… it’s just how we choose to look at it. You can transform it into something really special and delicious, with just a litt le extra love and care… which we all need right now.
Give yourself that added time and energy. For me... it’s stepping outside of the box and having some fun and of course, any excuse to enjoy what nature has to infuse us with during this hot and fabulous season. Putt ing on a fun summer dress with a cool cocktail in hand, while I throw a pizza on the BBQ, sounds just about the perfect way to help change any mood around.
Take a deep breath or a bigger sip... look up at the clouds, as you decide if you see an elephant or a dog, while you have a light hearted moment that gives you a laugh.
Hear the birds sing us songs or turn on your favorite music, but the kind you know every word and takes you back to Summers without worry or stress. Mine would be Bryan Adams “Summer of 69” because, well, it’s just a classic ;and makes me smile thinking of the good memories of my Dad, in missing him since he passed.
Take in the sunny days that seem to last forever, as evenings that stay light until well into the night.
And if you by chance can catch a sunset, let your mind be lost in it’s beauty and get to rest and reset.
Xox Shelby
BBQ stone pizza
Caramelized onion and pear pizza with prosciutto and spicy salami
DOUGH
Ingredients
1 ¾ cups lukewarm water 1 tbsp extra-virgin olive oil 2 tsp salt 1 ½ tsp dry yeast (fast-rising or active dry) 1 ½ tsp granulated sugar 4 ¼ cups all-purpose flour
1. Pour the water into a large bowl and add in oil, salt, yeast, and sugar.
2. Add the flour and mix until uniformly moist. The dough will be a bit tacky.
3. Cover the bowl with plastic wrap. Let the dough rise for 2 hours at room temperature.
4. After the dough has risen, punch and knead the dough. If the flour is sticky, add a dusting of flour. 5. Refrigerate the dough for at least 3 hours before using. Punch and kneed again right before making into crust for your pizzas. Dough recipe- makes two medium sized pizzas
PIZZA TOPPINGS
Prosciutto Spicy Salami 1 Pear 1 medium onion 1 tbsp brown sugar 1/3 cup crumbled Feta 1 tbsp butter Shredded Mozzarella cheese
Pesto sauce
1. In a small frying pan, melt with 1 tbsp of butter. 2. Add 1 medium onion cut in string lengths, half a pear sliced and 1 tbsp brown sugar. 3. Cook until all caramelized then set aside to add as a topping.
4. Form the dough into rounds directly on your pizza stone.
5. Spread pesto on the dough, add mozzarella cheese, caramelized onions and pears, 5-6 pieces of prosciutto, 5-6 pieces of spicy salami and lastly top with your crumbled feta.
6. Place the stone on the grill and grill for 25-30 minutes – check for desired crispness.
7. Remove, drizzle with balsamic vinegar. Enjoy!
Pineapple Delight Pie
Ingredients CRUST
1 ½ cup Graham cracker crumbs ½ cup melted butter
FILLING
1 can crushed pineapple with juice 1 pkg vanilla instant pudding 1 small container Cool Whip, thawed
FILLING
1. In a large bowl mix pineapple, pineapple juice and dry pudding mix together. 2. Fold in Cool Whip
3. Pour filling mixture on top of your crust and refrigerate.
4. Top with extra pineapple pieces.
PIE CRUST
1. Mix graham crumbs with melted butter. 2. Press into pie dish, set aside.
A delicious light and easy summer dessert.
Sour Raspberry Apple Margarita
1 oz Raspberry Sour Puss 1 oz Triple Sec 1 oz Tequila ½ cup Apple juice Half Lime squeezed Splash of Perrier Salt Ice 1. Cover bottom of a plate with salt. Wet the top of your glass rim with your lime. Salt the rim of your glass.
2. In a shaker, add ice, Sour Puss, Triple Sec,
Tequilla, Apple Juice, Lime Juice and shake.
3. Pour into your glass, top with Perrier and a
Lime slice garnish.
Premium spirits and craft cocktails
created in the heart of Canada
BY PATENT 5 DISTILLERY
Gin is distilled with a very unique blend of ingredients and botanicals, resulting with a distinct intentional flavour. No matter the blend of these assertive and unique flavours, you’ll always find an expression of juniper – some more mild than others.
PURPLE BLOSSOM GIN
A colour changing London Dry gin made with Manitoba violet petals, rose and coloured with Thai Butterfly Pea Flower. The secret colour changing magic comes courtesy of nature, thanks to the Thai Butterfly Pea Flower. This flower enables colours to change from a deep blue to a pink with the addition of an acidic mixer such as Tonic. For the perfect Patio Pair this summer, skip all the guesswork and try Patent 5’s Gin Fizz Cocktail Kit. A kit to create a light and floral classic gin cocktail using our award-winning Purple Blossom Gin. With hints of rose and lavender, and a soft purple hue — this is sure to be a crowd pleaser!
Kit contains:
1 x 750ml Purple Blossom Gin 1 x 340ml Prosyro lavender syrup 1 x Ms Better’s Bitters miraculous vegan foamer
Purchase your kit at Patent5.ca
POCKET FULL OF SUNSHINE Enjoy our Pocketful of Sunshine signature drink in the comfort of your own home. Try it with our very own in house made Lemon Cordial. 1 oz Purple Blossom Gin 1 oz Lemon Cordial Ice Pour Gin and Lemon Cordial over ice. Top with soda water, stir and enjoy.
Did you know …
1. Gin and curry are a perfectly paired. The marriage of flavour works well because neither overpowers the other. 2. Thanks to the James Bond film, the martini has became the most sought after cocktail, made from a mixture of gin and dry vermouth, shaken not stirred. 3. There are more gin based cocktails than any other spirit. Most popular ones are negroni, martini and of course the humble G&T! 4. Gin and tomato juice was all the rage as a hangover cure in New York City in 1928, years before the vodkabased Bloody. 5. The best way to taste gins for comparison is at room temperature, diluted with an equal measure of water.
This reveals both qualities and flaws.
Pulled Pork The Ultimate Camping
BY PIK-A-DILLY RV CENTRE
Take along the easiest and sauciest pulled pork recipe on your next outing. Pulled pork should be tender, not mushy! We want tender, juicy pork that can be pulled apart effortlessly, but still has the texture of meat. To achieve that, you just need to cook it for the right length of time (10 hours on low is long enough) and toss with the sauce gently.
The secret is in the sauce. With Pik-A-Dilly’s custom BBQ sauces.
INGREDIENTS
5-7 lb pork butt, with fat cap on 1 cup beer (or apple cider) 1 bottle Poncho’s Pik Honey Hickory Chipotle Sauce
RUB
3 tbsp brown sugar 1 tbsp paprika 1 tbsp garlic powder 2 tsp onion powder 2 tsp mustard powder 1 tsp cumin 1 tbsp salt 1 tsp black pepper
INSTRUCTIONS
1. Mix spices for the run together and rub all over the pork. 2. Place in slow cooker. Pour in beer. Slow cook on low for 10 hours. Pork should be tender enough to easily shred with a fork. 3. Remove pork from slow cooker, place in a roasting pan and transfer into a preheated 180°C / 350°F oven. Reserve liquid. 4. Scoop the fat off the surface juices in slow cooker and drizzle over pork, about 1/3 cup.
Roast pork for 15-20 minutes. 5. Remove from oven, cut the thick layer of fat off the top and discard. Drizzle another ¼ cup fat from slow cooker juices and roast another 15 minutes.
SHREDDING
1. Shred pork using 2 forks. Pour BBQ sauce over shredded pork and toss gently. HOW TO SERVE PULLED PORK Two classic ways to serve pulled pork are: 1. Sliders – Create your own sliders and top the pork with home made coleslaw.
2. BBQ Dinner Plate – be the envy of the campground with your specialty BBQ platter complete with classic sides like Baked Mac and Cheese, Steamed Corn slathered with butter, and coleslaw.
