WINTER SALE-ABRATION ANNIVERSARY MARCH 7 ROBBIE BURNS FESTIVAL January 24 BRUNELLO FESTIVAL CPO CORK & CANVAS March 3
20
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NEW RECIPES AND CHEESES TO TRY
HOLIDAY GIFT IDEAS
EVENT TICKETS, GIFT BASKETS, BEER ACADEMY, WINE & SPIRIT APPRECIATION CLASSES AND MORE!
Dear friends, We are pleased to offer our Winter program just in time for the holiday season! Great gift ideas for you, your friends and family. Tuck wine, beer and spirit event tickets in with your loved ones’ favourite beverage. Let our Trusted Experts enhance their experience with fun and informative educational seminars. We are proud of our fifteen year partnership with the Calgary Philharmonic Orchestra (CPO) and happy to once again host three of the Cork & Canvas events at Willow Park Wines & Spirits main store in March 2015. Our friends at the Italian Trade Commission will help kick off the first of the six fundraising events with the The Brunello Wine Festival, made even more special with the attendance of winemakers from Montalcino, Italy. All proceeds from this event and the Beer and Whiskey festivals in March will support our CPO. The program offer is a little reduced as we will be renovating the store in stages throughout the first half of 2015. We ask for your patience and understanding as we role out a new layout with an innovative mixology center and interactive educational stations. As always we appreciate your support and look forward to seeing you over the holiday season to raise a glass together. Cheers
Peggy Perry Vice President Purchasing & Marketing Main Location & Corporate Office
OUR PEOPLE
Kitchen Team
Willow Park Wines & Spirits would not be where it is today without our dedicated team who have each made it possible for us to grow into Canada’s largest privately owned retailer and industry leader. They are the face and heart of our business and we are proud of each member of our work family and the integral part they play in our success. 2 |W ILLOW
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How to Purchase Tickets: Tickets may be easily purchased online at www.willowparkwines.com In-store at our main location at 10801 Bonaventrue Dr. SE, Calgary, AB By phone at 403.296.1640 ext 277 Payment is due at time of registration. Due to unforeseen circumstances, Willow Park Wines & Spirits reserves the right to cancel any class. We will notify participants as quickly as possible and full refunds or credits will be offered. All participants of events at Willow Park Wines & Spirits must be 18 years or older and participants may be asked to show identification. All event participants will receive a 5% shopping discount card to be used after the event. Refunds or credits will be issued if Willow Park Wines & Spirits is notified within 48 hours of the event. No refunds or credits will be issued for missed classes. Please book early to avoid disappointment as our classes fill up quickly. No infants, strollers or children are allowed into any private or public tastings. Note: We ask that all participants please refrain from using personal fragrances during all tasting events. Event menus are subject to change without notice. Willow Park Wines & Spirits reminds you to drink responsibly. Please do not drink and drive. www.facebook.com/willowparkwines Twitter: @willowparkwines
Table of Contents 4
Sale-A-Bration
5
Customer Appreciation
6
December Events
8
Crockpot Holiday Cocktails
10
Holiday Gift Baskets
12
January Events
14
Brunch Basics
16
February Events
20
Beer Academy
21
Holiday Gift Ideas
22
March Events
24
Brunello di Montalcino
26
Irish Whiskey
30
Winter Cheeses
32
A Fond Farewell to Gerry Event Colour Guide Wine Tastings Beer Events Scotch Events Spirit Events Festivals
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21 st Sale-A-Bration
Sale-A-Bration Taste-to-Buy! Our 21st Anniversary! Saturday, March 7 | 10am - 5pm We’re turning 21! It’s been a fun two decades and we want to Sale-A-Brate in style. Join us for a taste filled day at our main store location. The morning will kick off with samples of adult coffee and sweet treats. Throughout the day there will be complimentary tastings of wine, beer and spirits on the main floor. Brunello and other cellarable wines will be the focus of this premium wine sale. Meiko’s kitchen team will be on hand offering delicious appetizers and treats from the kitchen.
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Customer Appreciation Day December 7, 2014 from 12pm - 5pm We love our customers and we like to show you that at our Customer Appreciation Days. Enjoy a snowy Sunday at Willow Park Wines & Spirits with all the Trusted Experts. We will be starting the day with Bailey’s and coffee, and continuing with special wine, beer, and spirits tastings until 5pm. Connoisseurs of fine whisky will want to sign up for the Mini Scotch Festival in the cellar. Foodies interested in the latest chatter on pairings will be interested in our new $20 for 20 in the kitchen. Christmas shoppers will love taking advantage of free gift wrapping and lots of chat time with our gift room girls. Come one, come all – It’s Christmas! Bottle engraving, passed appetizers, and special wine, beer, and spirits will be available all day. Special Tastings: Noon - $20 for 20 with Canard Duchêne Trusted Expert, Peggy Perry shares her all-time favourite bubble pairing dish – firecracker shrimp. We’ll try real champagne from Canard Duchêne, a cava from Spain, and a Prosecco from Italy. Learn something new about bubbles and enjoy a fast, make-ahead, delicious appetizer. 1 pm - Premier Napa Valley Connoisseur Tasting hosted by Peggy Perry $75 (limited to 16 people) We are very proud of the exclusive collection we have of one-of-a-kind barrels from Napa’s top wineries. We have been buying them for 16 years and have amassed a very unique collection. Taste through six of these, from the 1997 Rubicon to the latest Cakebread and Joseph Phelps selections. 2pm – Mini Scotch Festival - $25 3pm - $20 for 20 with Taittinger Gougères are the ultimate bubble food. Kitchen Manager, Meiko Pennock can whip these up in minutes! As she shows you all the tricks for the perfect gougère, Michael Bigattini will walk you through a tasting of three of Taittinger’s most impressive champagnes. Learn the nuances of the different styles of Taittinger as you enjoy fresh from the oven gougères. 5pm - $20 for 20 Prosecco vs. Piper Trusted Expert and self-proclaimed “Bubble Head” Peter Smolarz presents Prosecco vs. Piper. Peter loves Prosecco, but he knows champagne is “de rigueur.” Let him tell you why as he shares his favourite bubble pairing, escargots, and shows you how to make this classic appetizer.
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SUNDAY
MONDAY
TUESDAY
1 WSET Level 2 8/9
7 Customer Appreciation
WEDNESDAY
2
What Should I Serve? Favourite Beverages for Entertaining | $25
8
9
Couples Retreat: Comfort Food & Pairings | $45
15
16
FRIDAY
SATURDAY
4
5
Beer and Cookies $25
Port & Chocolate $35
10 Sips by the Fire - Cognac and Armagnac | $35
WSET Level 2 9/9
14
THURSDAY
3
11 Trip Around Bubbles | $35
17
18
12
Champagne Festival (Free Riedel Flute) | $60
19
6
13
Taste-to-Buy Bubble Sale
Tête du Cuvée $150
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December 2014 December 2 What Should I Serve? Our Favourite Beverages for Entertaining | 7-8:30pm $25 Whether you’re throwing a big party or having an intimate dinner, there is always that question - what and how much should I serve? Join Trusted Expert and Holiday Super Host Michael Bigittini as he guides you through an evening of his favourite entertaining tips along with a line-up of must-have wines, beers, and spirits that will wow your guests and have you stocking up your bar and pairing at the table with expertise and ease. December 3 – Couples Retreat: Comfort Food & Pairings | 7-8:30pm $45 We know how busy this season can be so let our team make the busy holiday season a bit easier by showing you how to pair up some of your favourite winter comfort foods. You’ll be amazed how cool your casseroles and crockpot creations can be when they’re expertly paired up. This evening will show you how easy it can be to make an evening at home seem as decadent as a party night out. Bubbles and Mac’n Cheese anyone?
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December 4 Beer and Cookies | 7-8:30pm $25 Ready to have a cookie dunkin’ good time? Let our very own Dave the Beer Guy show you how Santa might prefer beer to milk for his cookies this year and how much fun it can be to bring your love for beer and cookies together into perfect pairing combinations. From biscotti to shortbread, Dave has a beer for every cookie. December 5 SOLD OUT! Port & Chocolate | 7-8:30pm $35 Chocolate lovers don’t miss out on this decadent evening of classic port styles paired with the delicious chocolates. You’ll leave this evening with a new appreciation for how these two special treats are even better together when expertly paired. We’ll cover off all the styles of port from white to ruby, and on to aged tawny. If you’re a chocolate and port fan you won’t want to miss out. Book early to avoid disappointment.
December 10 Sips by the Fire Cognac and Armagnac | 7-8:30pm $35 Have you ever wandered past the cognac wall and wondered which one to choose? If so, this is an evening for you. Let Trusted Expert, Michael Bigattini, guide you through an exquisite tasting of two of the worlds most beloved after dinner sippers as he shares the stories about how these two drinks came to be and what the differences are between them. This is a perfect evening to warm you up during the chilly months ahead. December 11 Trip Around Bubbles – A Festive Favourite | 7-8:30pm $35 Become a seasoned “bubblehead” with Trusted Expert, Peter Smolarz, as he leads you through an exciting effervescent adventure of sparkling wines from around the globe. Peter’s passion for these wines is sure to leave you inspired and excited about finding a few new favourites to enjoy during this holiday season. During the evening you’ll be discovering the secrets of Proseccos from Italy, Cavas from Spain, bubbles from Canada, Australia and the United States and of course, a wine or two from Champagne. Get your glasses ready!
December 12 Champagne Festival (Free Riedel Flute) | 7-9pm $60 We invite you to share an evening with us with “stars in your glass!” This festive event will celebrate bubbles in all their forms, from the classic champagnes of France to the seductive sparkling wines of Spain, Italy, Canada, California and Australia. This evening is sure to be a highlight of this year’s festive season and a wonderful way to celebrate with friends without having to do the dishes. The evening will include renowned wines from the Champagne houses of Bollinger, Henriot, and Ayala, along with other sparkling wine darlings from South America, France, Italy, California and Spain - just to name a few. Please join us for this decadent evening of fantastic wines and sweet and savory treats from our talented kitchen team! This evening is a dreamnight for sparkling wine fans! Don’t miss out.
ur s for o Join u agne Champ on al Festiv ! ber 12 Decem
December 13 Tête du Cuvée | 3 -5pm $150 Our Tête du Cuvée or “The best of the lot” tasting hosted by Trusted Experts, Michael Bigattini and Peter Smolarz, has become a December tradition here at Willow Park Wines & Spirits. This tasting is an extravagant celebration of some of the world’s most renowned and sought after champagnes. As a special treat this year we will showcase the Bollinger RD 2002. Only 30 bottles came to Alberta and other treats will be from the Champange houses of Dom Perignon, Taittinger, and Cristal. This tasting is accompanied by a collection of appetizers created and paired expertly to showcase the delicacies of these rare and exquisite wines. BOOK NOW! Seats are filling up quickly.
Slow Cooked Crab Dip
Preparation: • • • • • • • • • • • • • •
1 package (8oz) cream cheese, softened 4 green onions, chopped 1/2 cup chopped sweet red pepper 4 tablespoons minced fresh parsley 3 tablespoons mayonnaise 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon pepper 2 cans (6oz ea) lump crab meat, drained or 1 cup small chunked fresh crab 2 tablespoons capers, drained Dash hot pepper sauce Hot pepper flakes can be added for spicier dip. Season to taste Assorted crackers or fresh baguette
Method: y holida t c e f A per ppetizer a party e with v to ser ourite av your f g wine! lin spark
In a 1-1/2-qt. slow cooker, combine the first nine ingredients; stir in crab. Cover and cook on low for 1-2 hours. Stir in capers and pepper sauce; Cook 30 minutes longer to allow flavors to blend. Serve with Crackers. Yield: 2-1/3 cups.
Cranberry Pistachio Biscotti
Preparation:
• • • • •
1 3/4 cup flour 3/4 cup white sugar 1/2 tsp baking powder 1/2 tsp salt 1/4 cup butter, cut into 6 to 8 pieces
• • • •
1 tsp vanilla 3 eggs 1 1/2 cup pistachio 1/2 cup cranberries, dried (unsweetened is best)
Method:
Using a food processor, pulse together the first four dry ingredients. Add butter and vanilla and pulse until the mixture looks like coarse cornmeal. Add remaining ingredients. Pulse 5 times, scrape down sides and pulse until all is moistened. Dump out onto lightly floured wooded surface, knead gently. Divide into three and shape into logs 6 inches by two inches. Bake 25 mins at 350 degrees. Remove from oven and, while still warm, cut into finger-width slices. Return to the oven, and bake again for 5 minutes, then turn over and bake 5 more minutes. Take the biscotti out of the oven and cool on a wire rack. Leave the finished biscotti out at room temperature for a day to dry them a bit more, then store in a tin for up to 2 weeks. W I L L OW PA R K W I N E S & S PI R I T S
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Holiday Favourites
Cro Cockt ckpot ail To Ke Drinks e Cozy p You Feb. 18
Crock-Pot Cocktails With it estimated that over 70% of all households own a least one s l o w c o o k e r, i t ’s i n c r e d i b l e j u s t how little is know about it’s origins and the man behind this cherished kitchen staple. On May 21st, 1936, Ir ving Naxon, a life long inventor, from Chicago, Illinois, applied for a patent on a cooking device that was inspired by his grandmother’s recipe for a slow cooked cholent or Jewish Meat Stew. His grandmother used to cook the stew in a pot over night in a bakery oven when it was turned off and so Irving was trying to create a device
that would emulate the “low and slow” cooking style that made his grandmother’s dish so delicious. Irving, brought his “Naxon Beanery” all purpose cooking device to market in the early 1950’s, where it quickly found favor with women running busy holds and taking on more jobs in the workforce outside the home. In 1970, the Rival Manufacturing Company bought the company and in 1971, rebranded the Naxon Beanery, to the “Crock Pot” in 1972, as they launched the product with a removable stoneware insert that could be removed and served
from at the table. The Crock-pot has been a beloved kitchen appliance for over 60 years with only a small decline in sales in the early 1980’s when the microwave oven was the newest “must-have” device. Today, the crock-pot is as popular as ever with famous chefs around the world touting its praises and versatility, so that we once again see a new generation of loyal and happy cookers who have a crock-pot sitting on their counter and with a bit of easy planning come home to a delicious home cooked meal at the end of long day.
SLOW COOKER MULLED WINE Prep Time: 20 minutes Total Time: 140 minutes
INGREDIENTS • • •
2 bottles dry red wine 1/2 cup corn syrup or Lyle’s Golden Syrup 1/2 cup honey
Cook Time: 120 minutes Yield: 8-10 servings • • • •
1/2 cup water Peel from one orange Peel from one lemon 1 – 2 cinnamon stick
• • •
1/4 tsp. ground allspice 1/2 tsp. ground nutmeg Thin, seeded orange slices (2 medium oranges)
DIRECTIONS Combine all ingredients in 4-quart crockpot and stir well to combine. Cover and cook on low for 2-1/2 hours, stirring once during cooking. Remove orange peel and cinnamon stick before serving. Place a thin orange slice in the bottom of each mug and spoon hot wine over. (Adapted from Busycooks.com)
Triple-Berry Cobbler • • • •
1 cup all-purpose flour ¾ cup sugar 1 tsp baking powder ¼ tsp salt
• • • •
¼ tsp ground cinnamon ¼ tsp ground nutmeg ½ tsp vanilla 2 eggs, lightly beaten
• • • •
3 tablespoons vegetable oil 2 tablespoons milk 2 cups fresh or frozen blueberries 2 cups fresh or frozen raspberries
• • • •
2 cups fresh or frozen blackberries 1 cup sugar 1 cup water 3 tablespoons quick-cooking tapioca
In a medium bowl, stir together flour, 3/4 cup sugar, baking powder, salt, cinnamon, and nutmeg. In a small bowl, combine eggs, oil, and milk. Add egg mixture all at once to flour mixture. Stir just until moistened. Set aside. In a large saucepan, combine blueberries, raspberries, blackberries, 1 cup sugar, the water, and tapioca. Bring to boiling. Pour hot fruit mixture into a 3 1/2or 4-quart slow cooker. Immediately spoon the batter over fruit mixture. Cover and cook on high-heat setting for 1 3/4 to 2 hours or until a toothpick inserted into the center of the topper comes out clean. Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 1 hour to cool slightly. To serve, spoon warm cobbler into dessert dishes. If desired, top with ice cream. Adapted from BHG.com
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BEST EVER CREAMY CROCKPOT COCOA INGREDIENTS • 1 cup whipping cream • 1 14oz can sweetened condensed milk • 8 cups milk • 1 teaspoon vanilla • 2 cups of chocolate chips (milk chocolate is the most traditional – butterscotch or mint can also be used for something a bit different) • Favourite flavoured vodka – vanilla, coconut, and peppermint. DIRECTIONS Pour all the ingredients into a crockpot and whisk together until well combined. Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Whisk well before serving. Pour 1.5 oz. of chosen vodka into mug and then fill with hot chocolate mixture. Garnish as desired – marshmallows, whipped cream, etc.
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Are you looking for corporate or group gifts? We can help with that too! Please make sure to order ahead to ensure pre-holiday delivery. Please contact Gift Room Manager, Alix Wuraftic to place your order or to have any questions answered at 403.296.1640 ext. 277 or alix@willowpark.net
Alix Wuraftic Giftroom Manager
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SUNDAY
MONDAY
11
TUESDAY
12
WEDNESDAY
13
THURSDAY
14
FRIDAY
15
SATURDAY
16
17
Pairings Potato Chips | $25
18
19
20
21
22
Beer and Cheese $35
25
26
27
23 Rare Drams $300
28
29
Winter Whites Aromatic and Food-Friendly $45
24 Robbie Burns | $30
30 Incredible Infusions Winter Edition | $35
31 WSET Level 1 $349
January 2015 January 16 Pairings & Potato Chips 7-8:30pm $25 We’re starting the New Year off with an evening dedicated to teaming up one of the world’s favourite snack foods with tantalizing pairings. You’ll be awe struck at how our team will take your everyday chip flavours from simple snack food to high society classy. Trust us, you’ll never look at BBQ or Sour Cream and Onion chips the same again. This is going to be fun! January 20 Beer and Cheese 7-8:30pm $35 Join our very own Dave the Beer Guy as he teams up with Adrian from Springbank Cheese to bring you a night of heartwarming pairings guaranteed to keep the chill away. These two will be combining their expertise to showcase must have pairings for winter that will have you enjoying artisan beers and cheeses from all around the world. A perfect evening for beer and cheese enthusiasts of all levels.
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January 23 Rare Drams | 7-8:30pm $300 Whisky fans rejoice we have a very special evening planned just for you filled with rare and single cask whiskies that are sure to impress even the most seasoned of collectors. Join our very own Dave Michiels as he opens some of his best to share and enjoy with true whisky lovers of all levels. A perfect gift for the whisky lover in your life or for a special treat for yourself. January 24 Robbie Burns Day 7-8:30pm $30 Celebrate Robbie Burns Night with us in true Scottish style with our very own Trusted Expert David Michiels! The evening will be filled with fun and tradition as stories, poems, music, haggas and of course great whisky will be shared and enjoyed. Raise a glass to Scotland’s most famous son! January 29 Winter Whites: Aromatic & Food-Friendly | 7-8:30pm $45 White wine fan’s have we got a special evening for you! We’re bringing out a collection of some of our most delicious, aromatic and food-friendly white wine styles from all around the globe. Also, if you have friends that think that white wines are just for the patio in the summer then you might just want to bring them along so we can help convert them for you.
January 30 Incredible Infusions – Winter Edition | 7-8:30pm $35 Michael Bigattini’s spring infusion class took cocktail creation to a whole new level of inspiration with a collection of flavours and styles that wowed the crowd so we just had to add a winter version to our new calendar. Be prepared to be amazed as Michael once again shows you how to create magical infusions that will add intensified flavours of herbs, spices and fruits to your favourite winter beverages. January 31 WSET Level 1 | 10-6 $349 The level 1 in WSET will introduce students at an entry level qualification a straight forward introduction to wine. This will enable students to meet workplace wine service standards and deal with basic customer inquiries. This highly interactive program introduces the student to many different aspects of the wine world including wine types & styles, wine tasting, major grape varieties and food & wine matching.
An infusion is defined as flavouring a base spirit with an individual or collection of flavours, and while infusions have been a practiced art for as long as distilling has been around it is recently that they have once again found favour with bartenders and cocktail lovers alike. With the explosion of flavoured spirits handcrafted infusions are a natural progression of this growing trend. So, how and what do you need to make an infusion of your very own? • A base spirit – vodka is a favourite for its neutral and smooth base. • A glass jar – a mason jar can work great. • Fruit, spices or other flavours you’d like to add into the base spirit • Counter space or a spot where the infusions can sit and settle while the flavours blend together • Imagination – anything goes here as long as you want to experiment with flavours.
Incredible Infusions
Candy Cane Infused Vodka • 1 cup vodka • ½ cup vanilla vodka • 6 6inch candy canes Break up candy canes into small pieces and place at bottom of Mason jar or container being used for infusion. Pour vodka overtop of candy pieces, ensuring that it fully covers them and then close container tightly. Shake mixture and leave on counter or fridge for 3 – 4 days shaking daily until desired strength of flavour is reached. Should take on a soft pink colour as well.
Lemon Raspberry Martini • 1.5 oz. lemon raspberry vodka • 2 oz. lemonade • 2 dashes lemon or berry bitters • lemon slice for garnish • Frozen raspberries on a pick for garnish if desired
When ready, use cocktail strainer or cheesecloth to strain in to clean jar or cocktail shaker to make into cocktail right away. Can be added to your favourite hot chocolate for a real holiday treat.
Shake all ingredients over ice, strain, pour into martini glass and garnish with lemon slice. Enjoy!
Lemon Raspberry Infusion • 1.5 cups vodka • 1 cup fresh or drained thawed berries • Peels of 4 – 6 lemons cut in medium pieces Place berries and lemon peels in jar and pour vodka over top. Close tightly and shake. Leave in fridge 6-10 days until desired flavour is reached. Strain and place in jar for future use or pour into martini shaker for lemon raspberry martinis.
Coffee and Vanilla Infused Bourbon • 3 cups bourbon • 1 cup coffee beans • 2 vanilla beans Place coffee and vanilla beans into mason jar. Pour bourbon over top ensuring they are fully covered. Place lid on and shake. Place in cool location and let sit for 2-6 days until desired flavour is reached. Strain and place in jar or bottle. Enjoy over ice or poured into a cup of coffee for a cocktail with a real kick.
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The history of the
Mimosa Cocktail The Mimosa Cocktail was first created at the Paris Ritz, in 1925 by bartender Frank Meier, who named the drink after the bright orange blossoms of the mimosa plant. There is another story however, of the drink’s origins that has Frank Meier, stealing the recipe idea from a London tavern that was called a “Buck’s Fizz” that was created in 1921. A classic mimosa is made with 1 part juice (any citrus juice, though orange has become the most common) and 2 parts sparkling wine.
Rosy Mimosa
Preparation: • • • • •
2 cups fresh orange juice 1 cup pineapple juice 1 Tbsp grenadine or maraschino cherry juice 1 Bottle chilled sparkling wine Orange slices for garnish
Join us for our Birthday Brunch Festival on March 1!
Method: Mix first three ingredients together well in a pitcher. Divided evenly between 8 flute glasses. Top each glass up with sparkling wine and garnish with orange slice. Serve and enjoy. (Makes 8 4 oz. servings)
Poinsettia Mimosa
Preparation: • • • • • • •
2 – 4 tangerines (if desired) 3 cups cranberry juice cocktail ¼ cup orange liqueur ¼ cup pomegranate liqueur 2 Tbsp maraschino cherry juice or grenadine syrup 1 Bottle chilled sparkling wine. Star fruit cut into thin slices for garnish
Method: If desired use lemon zester or small knife to peel tangerine rind into thin spiral strips and place at the bottom of each glass. Combine cranberry juice, orange and pomegranate liqueur, along with cherry juice into pitcher. Stir well. Add cherry juice to reach desired sweetness level. Pour into 8 flute glasses. Top up with chilled sparkling wine. Garnish with star fruit and maraschino cherry. Serve and enjoy. (Makes 8 4 oz. servings) 14 | W I L L O W
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Brunch Basics
Willow Breakfast Sandwich WHAT YOU NEED • English Muffin • 1 Slice of Canadian Back Bacon • 1 Slice Brie cheese • 1/2 Cup Fresh Spinach
Grown Up Syrups
• 1 Egg
Grand Marnier Sauce
• Tbsp. Butter
• 3/4 cup butter, room temperature
• 2 Tbsp. sugar
• Dash of milk
• 1 cup freshly squeezed orange
• 1 Tsp. finely grated orange rind
SPECIAL SAUCE • 1 Tsp. Dijon mustard • 1 Tsp. regular mustard • 1 Tsp. mayonnaise • Dash of cayenne pepper if desired Toast English muffin and spread special sauce on both sides. Place butter in hot frying pan with spinach. Stirring as it cooks. In a separate bowl scramble one egg, adding a dash of milk or cream if desired. Once spinach is cooked pour scrambled egg over top and mix together. Place the slice of brie on one side of the English muffin, then add on the slice of cooked Canadian Back Bacon and finish by layering on the egg and spinach mixture. Serve with fresh fruit salad and enjoy!
• 1/4 cup Grand Marnier liqueur
juice, strained
Slice butter into 1/4-inch slices. In a small saucepan, heat orange juice, sugar and orange rind, on low temperature stirring often for 5 minutes. Increase heat and bring to boil. The mixture will thicken and become syrupy. Whisk the mixture and add the butter, piece by piece. When thoroughly blended, remove from heat and stir in Grand Marnier. Serve immediately. Naughty Syrup by Makers Mark • 2 Tbsp. Maker’s Mark® Bourbon • 1 cup Grade A or Grade B maple syrup • 2 cinnamon sticks
• 1 piece fresh orange peel 1”x 3”, minced • 2 Tbsp. butter
• 2 Tsp. whole cloves Combine the maple syrup, cinnamon, clove and orange peel in a small sauce pan. Heat over medium high heat to a simmer then remove from the heat and allow the syrup and aromatics to steep for 20 minutes. Strain the syrup through a fine mesh sieve into a small saucepan. Gently warm the syrup over low heat. Add the butter and Maker’s Mark® Bourbon and stir until well blended. Serve warm. Makes 1-1/4 cups. W I L L OW PA R K W I N E S & S PI R I T S
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February 2015 February 1 Wine Basics 101 (6 Sunday classes) 7-8:30pm $250+textbook Let Michael Bigattini and our Trusted Expert Team; share their wine knowledge from around the world in this interactive and fun class. Be ready to laugh, as you learn about the wines from around the world and how to taste like a pro all in our very own festival cellar. $250 + textbook. Limited seating please book early to avoid disappointment February 4 Red and Amber Ales 7-8:30pm $25 We couldn’t celebrate Winter Red Week without sharing some of the incredible red and amber ales from our beer wall. Join our very own Dave the Beer Guy as he leads you through a savoury collection for brews from around the world and explains the different styles and flavours that are just waiting to entice you in the glass.
February 5 Trip Around the World: Big Big Reds | 7-8:30pm $35 Are you a fan of big and bold red wines? If you answered yes, you don’t want to miss out on this evening. Trusted Expert, Peter Smolarz, will lead you through a tasting filled with teeth-staining wines that will highlight some of the biggest and boldest red wine styles from around the world.
February 10 Beer and Chocolate | 7-8:30pm $35 Join our very own Dave the Beer Guy as he takes you through a flavourful adventure of two of his favourite things. You’ll be amazed at how these two delicious and complex products can be paired up in perfect harmony and melt-in-your-mouth goodness. Get ready for a fun and delicious evening of tantalizing treats.
February 6 Winter Reds & Whites Festival | 7-9pm $40 The cold, wintery months are the perfect reason to cozy up and stay indoors with great company, food and wine, so why not spend the evening with us and find a new favourite or two. At our Winter Red & Whites Festival you’ll find our festival cellar filled with a vast collection of big red and white wines from all around the world just waiting to be discovered.
February 11 Sinfully Good Pairings with Mmm Brownies | 7-8:30pm $35 All brownie lovers rejoice! We’ve planned a special ooey gooey evening just of you. Join us as we pair up wines, beers and cocktails with a collection of melt-in-your-mouth brownie goodness. If brownies are a weakness you won’t want to miss out on spending this evening with us.
Chocolate Chambord Truffles
Preparation: • • • • • •
1/2 cup heavy cream 1/2 cup butter 1/2 cup seedless raspberry jam 16 ounces best-quality semi-sweet chocolate chips 3 tablespoons Chambord raspberry liquor 1/2 cup sifted unsweetened cocoa powder, toasted coconut, and/or confectionaires sugar, or coloured sprinkles for decoration
Method: 1. 2. 3. 4. 5. 6.
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In a 2 quart saucepan over medium heat, bring the cream, butter, and raspberry jam to a simmer, stirring occasionally until butter and jam are melted. Remove from heat; stir in the chocolate until melted and smooth. Slowly stir in the liqueur, mixing well. Transfer to a bowl and chill covered, for 4 hours or until firm. Working quickly roll chocolate mixture into 1 1/2 inch balls, placing them on a parchment paper lined cookie tray as you go. Cover and refrigerate for 1 hour, or until firm. Roll chocolate balls in cocoa powder, and/or chosen flavour and place in mini paper cups. Store in an airtight container, with parchment between the layers. Keep chilled until ready to serve, can be stored for up to 2 weeks.
SUNDAY
MONDAY
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TUESDAY
2
WEDNESDAY
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Wine Basics 101 1/6 | $250 + Text
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Red Ales & Amber Beer | $25
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10 Beer and Chocolate | $35
Wine Basics 101 2/6
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THURSDAY
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Wine Basics 101 3/6
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24
Trip Around the World: Big Reds $35
11 Sinfully Good Pairings with Mmm Brownies $35
FRIDAY
6 Winter Reds & Whites Festival $40
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Bacon, Chocolate and Perfect Pairings | $45
Chocolate Fondue – Sinful Indulgence | $60
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Crockpot Cocktails Drinks to keep you cozy $35
Music and Wine The Movie Edition $35
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Pisco Sours & The Cocktails of South America $35
SATURDAY
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Trip Around South America | $25
February 12 Bacon, Chocolate & Perfect Pairings | 7-8:30pm $45 We know you’ve loved our Bacon class series so we just had to take it a step further and give it a decadent twist by creating a bacon and chocolate special Valentine’s week event. Our team of Trusted Experts is going to woo you with sweet and savoury pairings that will have you falling in love with combinations that would have never ever crossed your mind but will leave you wondering how you’ll be able to live without moving forward! This will undoubtedly be the beginning of an unforgettable epicurean romance.
February 18 Crockpot Cocktails – Drinks to keep you cozy | 7-8:30pm $35 If you thought you’re crockpot was only good for making heartwarming stews and soups think again. The Trusted Expert team is going to show you how this kitchen appliance staple is way cooler than you thought by treating you to some tasty and warm cocktails that can be created within it. You’ll be astounded at how easy and delicious the drinks will be and you might even have to find a more permanent spot for your crockpot on the counter.
February 13 Chocolate Fondue – Sinful Indulgence | 7-8:30pm $60 What could be more fitting for Valentine’s Week than an evening filled with warm, molten and delicious chocolate paired up with some of our Trusted Expert Team’s favourite wines, beers, and cocktails. If you’re a chocolate fan you won’t want to miss this evening of sinful and almost togood-to-be-true pairings.
February 19 Music and Wine – The Movie Edition | 7-8:30pm $35 We’re celebrating the 87th Oscars with a special evening of music from the movies and perfect pairings. You’ll be amazed at how music can change your experience of what’s in the glass and our team is excited to bring out their own personal style as they take well known and beloved movie themes and create their very own version of movie magic in the glass. If you’re a movie buff don’t miss out on this unique and incredible experience.
20 Decanting 101 – A Hands On Class | $25
27 Women & Wine – The Magic of Bubbles | $45
7 Taste-to-Buy Big Reds
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Love is Blind Experience with Masion Chapoutier | $95
28 Birthday Whisky Festival | $50
February 20 Decanting 101 – A Hands On Class | 7-8:30pm $25 If the how’s, why’s and when’s of decanting have left you a bit confused then let our team demystify it for you. This will be a full participation class where you’ll be taught how to preform both styles of decanting – aeration and sediment removal. This evening will leave you demystified and decanting like a pro. Seating is limited, please book early. February 21 Love is Blind Experience with Maison Chapoutier | 6-9pm $95 Are you ready for a remarkable food and wine sensory experience? Join your host Michael Bigattini, as he leads you through this truly unique experience of enjoying delicious food and French wines while in the dark – you’ll be blindfolded. We’ll also be joined by guests from The Alberta Guide Dog Services, as they lend a helping hand and share a bit about their heartwarming and amazing work. This is a perfect evening for couples and friends who want to share this extrodinary evening. Seating is limited so book early.
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February 2015 February 25 Pisco Sours & Cocktails of South America | 7pm $35 Whether you’re traveling to the region and would like to know a few of the local specialties or are just wanting to add to your own cocktail knowhow, the cocktails of South America are sure to become new favourites. You’ll also learn the art of the Pisco sour, how to serve Fernet and how cachaça is a must know spirit for rum lovers. Cocktail fans plan to spend the evening with our team as we transport you to a seat at the bar in a Cantina in South America.
February 27 Women & Wine – South America | 7-8:30pm $45 While we’re sure you’ll agree that jumping on a plane to South America would be the best way to experience the sights, sounds, and flavours of this high-spirited region, but we know that isn’t possible for everyone, so instead we’re bringing some of the best of the region to you. Ladies, get your friends together to enjoy an evening of great wines, foods, cocktails, and maybe even learn a new dance step or two. Anyone like to tango?
February 26 Trip Around South America | 7-8:30pm $25 The Andes Mountains split South America into two worlds. In the West, Chile offers a wide range of wines from coastal whites that seem to dance, to mysterious Carmenere and Bordeaux blends that have formed the backbone of this region. To the East, Argentina has erupted with Malbecs leading the way and Torrontes and Bonarda joining the fold. We invite you to join Trusted Expert, Peter Smolarz, to explore the amazing diversity of East and West.
February 28 Birthday Scotch Festival | 7-9pm $50 Join us for our second largest scotch festival of the year! With over 65 whiskies in the room, there’s a chance to taste old favourites and discover new ones. This spectacular evening will feature dazzling live Pipers, Highland Dancers and gourmet catering.
Why do we give chocolate for Valentine’s Day? Giving chocolate as a gift can be dated back to the time of the Aztec’s when it was thought to bring wisdom, energy and attractiveness to the receiver. Chocolate is a well-known aphrodisiac, that releases endorphins when consumed that emulates the feelings of falling in love and great happiness, so it’s not hard to see why chocolate is such a popular gift especially if someone is hoping to win a special someone’s affections. In 1861, Richard Cadbury created the first heart shaped box to deliver his families chocolate confections in for Valentine’s Day and began what has become a long standing tradition that is still celebrated today.
Bourbon Balls – A Southern Favourite Ingredients: • • • •
1 cup fine vanilla wafer crumbs 1 cup finely chopped pecans 1 cup confectioners’ sugar 2 tablespoons unsweetened cocoa powder
• • •
1/4 cup bourbon 1 tablespoons plus 1 1/2 teaspoons light corn syrup Confectioners’ sugar, sifted
Preparation:
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1. Thoroughly combine 1 crushed vanilla wafer crumbs, chopped pecans, 1 cup confectioners’ sugar, and the cocoa. In a separate bowl, blend the bourbon and corn syrup. Stir this bourbon mixture into the dry mixture; blend well. 2. Cover and chill for at least a few hours. Sift about 1/2 to 1 cup of confectioners’ sugar on a cookie sheet. Shape small bits of the dough into balls and roll them in the confectioners’. Store in refrigerator in tightly covered containers. Make these a few days in advance for best flavor, and roll in confectioners’ sugar again before serving, if desired. These can also be frozen for longer storage. 3. Makes about 3 dozen bourbon balls.
W I N T E R B ROW N I E C R E AT ION S Fun Brownie Facts The first brownie ever made was actually a mistake. The baker didn’t have baking powder and ended up with an unleavened fudgy treat. It began as a baked treat sweetened with molasses that we now know as a blondie today. There are two types of brownies: fudgy and cake-like. According to Greyston Bakery research, fudgy tops are the favourite. On Tuesday, August 26th 2014, McGill University created the world’s largest brownie, made with 2,220 pounds of sugar, chocolate and cocoa powder.
Chocolate Brownie Martini • • • • •
1oz vanilla vodka or vodka 1oz brown crème de cacao 1/2oz Frangelico 1tbsp whipping cream Shaved dark chocolate
Fill cocktail shaker with ice. Add vodka, crème de cacao, Frangelico and cream; shake vigorously to blend and chill. Strain into martini glass. Garnish with chocolate.
Chocolate Raspberry Brownie Martini • • • •
1oz coffee liqueur 1oz raspberry liquer 2 shots cream Ice cubes
Fill the glass with ice cubes. Pour in the liqueurs and then top with cream. Garnish with chocolate shavings on the top. Cocktail can be shaken if preferred.
y Good Sinfull with gs Pairin ies Brown ! 1 Feb. 1
NUTELLA BROWNIES RECIPE A decadent twist on the classic brownie recipe we all love.
INGREDIENTS
DIRECTIONS
1 cup butter 2 1/4 cups sugar 1/2 cup Nutella 4 large eggs 1 1/4 cups cocoa powder 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon espresso powder 1 tablespoon vanilla extract 1 1/2 cups all-purpose flour 10 oz package chocolate chips
Pre-heat the oven to 350 degrees. Butter a 9x13 baking dish. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil. Remove from the heat and stir in the Nutella until well combined. Pour butter mixture into a large bowl or stand mixer , beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined. Stir in the flour and baking melts until just combined. Spread into prepared pan (batter will be very thick and sticky) and bake for about 30-35 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack. Slice into squares. Adapted from Buns in the Oven.com
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101
Introducing Dave The Beer Guy’s Beer Academy!
Beer Glasses 1 GOBLET
A large stemmed, bowl shaped glass. It’s best used to enjoy Belgian Ales, German Bocks and other fuller bodied-style sipping beers. Some of these glasses will have some etching on the bottom of glass to ensure that the bubbles in the beer are visually always moving as the CO2 then has a nucleation point to bubble off from.
1
2 PINT GLASS 3 TULIP A go-to beer style glass and usually found at every bar. It can easily be used to serve many different brews from around the globe in. Good for almost any kind of beer. A benefit of these glasses is that they can easily be stacked and are easy to store.
4 MUG
A classic, heavy style of glass that can come in many different sizes and shapes but always has a handle. One of the best reasons to use this style of glass is to use it to do a beer clink or cheers with it without worrying about it breaking.
5 WEIZEN
A style traditionally used to serve wheat beers in. It’s German in origin and is thinner at the bottom and wider at the top and is designed to show off the colour and fluffy heads of wheat beers.
NEW! STARTS MARCH 24 Beer Academy – A Trusted Expert Exclusive Program 6:30-9pm $125 Beer enthusiasts rejoice! We’ve created a program just for you! Join our very own Dave the Beer Guy as he guides you through this three-week program designed to increase your knowledge, palate and passion for one of the world’s oldest and most celebrated beverages.
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A glass that’s specially designed to showcase the aromas of rich beers such as Scottish Ales, American double/Imperial, IPA’s or Belgium ales. The glass also helps to keep a large foam head on the beer while you drink.
PA R K W I N E S & SPI R I T S
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GIFT GIVING MADE EASY!
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SUNDAY
MONDAY
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Wine Basics 101 4/6 Birthday Brunch Festival | $30
8
TUESDAY
WEDNESDAY
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3 Brunello Festival | $40
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Wine Basics 101 5/6
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17 Customer Appreciation Beer Sale
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24 Beer Academy 1/3 | $40
29
Back Roads of Kentucky – the story of Bourbon $35
30
FRIDAY
5 Cupcake Pairings | $25
11 Whisky Basics 1/3
Wine Basics 101 6/6
22
THURSDAY
4
Whisky Basics 2/3
Gerry’s Favorite Places & Wines $35
19 CPO Beer Festival | $40
25 Whisky Basics 3/3
Spring Sparkler $40
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SATURDAY
6 SALE-ABRATION
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A Fond Farewell! Goodbye to Gerry Festival | $40
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21
Meatballs are good with... | $25
26 CPO Whisky Festival | $40
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Couples Retreat California Classics | $35
31 Beer Academy 2/3
March 2015 March 1 Birthday Brunch Festival | 12-2pm $30 To celebrate our 21st anniversary we’ve put together a pairing that brings together our teams love for great wines and classic brunch fare. They say that breakfast is the most important meal of the day so it only makes sense that our Trusted Experts demonstrate how easy it can be to team up your favourite dishes with wines and cocktails from around the world. You’ll also be the first to try our signature McWillow along with traditional breakfast tortillas, and of course some bacon treats. If you’re a brunch enthusiast don’t miss out on this event. March 3 CPO Cork and Canvas: Wine Tasting & Brunello Festival | 7-9pm $40 Sample classic favourites and exciting new wines from a variety of wine makers while enjoying hors d’ouevres from some of Calgary’s finest artisan shops and restaurants. 22 | W I L L O W
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March 4 Back Roads of Kentucky – the story of Bourbon | 7-8:30pm $35 Bourbon is one of the hottest and most popular spirits in the market today so join us as we spend the evening traveling back in time to its humble and somewhat illegal origins. You’ll be mesmerized by the history and laws that surround this spirit and of course enjoy a lineup of incredible bourbons to taste that will leave you with a better understanding of Mark Twain’s famous quote “If I cannot drink Bourbon and smoke cigars in Heaven then I shall not go.” March 5 Crave Cupcake Pairings | 7-8:30pm $25 If you’re a cupcake or a dessert fan you won’t want to miss this fun evening as we partner up with Crave Cupcakes to bring you a sweet evening of perfect pairings. You’re sure to be amazed by the delicious match-ups that this evening will showcase.
March 6 Spring Sparkler! | 7-9pm $40 Willow Park Wines & Spirits invites you to spend your way through the many exciting styles of sparkling wine, from classic Champagnes of France to Italy’s Prosecco, Spain’s Cava and the many seductive sparkling wines from Canada, Australia, California and many other areas. This evening will be nothing short of spectacular. March 7 Sale-A-Bration | 10-5pm We’re turning 21! It’s been a fun two decades and we want to Sale-A-Brate in style. Join us for a taste filled day at our main store location. The morning will kick off with samples of adult coffee and sweet treats. Throughout the day there will be complimentary tastings of wine, beer and spirits on the main floor. Brunello and other cellarable wines will be the focus of this premium wine sale. Meiko’s kitchen team will be on hand offering delicious appetizers and treats from the kitchen.
March 11 Whisky Basics (Three Wednesday Nights) | 7-9pm $125 Learn your “Whisky Basics” with renowned Trusted Expert, David Michiels. David will present the basic level of scotch tasting and move into more advanced levels throughout the month. Learn the history and varieties of scotch on the market; taste six scotches each night and work your way through the world of scotches! David Michiels was inducted into the Keepers of the Quaich at Blair Castle in 2012, in Scotland, for his outstanding contribution to Scotch whisky. His selection of Scotch whisky at Willow Park Wines & Spirits is considered one of the strongest of any store in North America. March 12 Trip Around France and Italy Gerry’s Favourite Places & Wines | 7-830pm $35 Join our beloved Gerry as he showcases some of his favourite wines and places from his travels in France and Italy as part of our team for the last 20 years. Gerry will of course have many stories to share as he leads you through a collection of some of his most memorable and favourite wines from his travels. March 13 A Fond Farwell! Good-bye to Gerry Festival | 7-9pm $40 We can’t believe it but it’s true, Gerry is really leaving us and so we’d like your help to send our beloved brilliant and charming gentleman off in proper style with a Fond Farwell Festival! You’ll enjoy wines from around the world and some of Gerry’s favourites from the kitchen team as we send him off in style. March 17 St. Patrick’s Day Beer Sale | 3-7pm FREE Celebrate the Luck of the Irish with a special all day beer sale and tasty late afternoon treats from Meiko’s kitchen.
March 19 CPO Craft Beer Night | 7-9pm $40 Your chance to experience artisan beer and gourmet cuisine! March 20 Meatballs are good with... | 7-8:30pm $35 If meatballs are a cocktail party favourite of yours you won’t want to miss this event as we take a new spin on an appetizer classic. Our team of Trusted Experts will lead you through a lineup of delicious meatballs, all with different sauces and flavours, and expertly pair them with wines, beers and even a cocktail or two to show you just how enticing they can be. March 24 NEW! Beer Academy – A Trusted Expert Exclusive Program | 6:30-9pm $125 Beer enthusiasts rejoice! We’ve created a program just for you! Join our very own Dave the Beer Guy as he guides you through this three-week program designed to increase your knowledge, palate and passion for one of the world’s oldest and most celebrated beverages. Your course will include the following topics – the history of beer, how beer is made, main styles of beer, lagers, ales and Lambic styles, glassware and proper service techniques as well as beer and food pairing. March 26 CPO The Art of Whisky | 7-9pm $40 Navigate through the world’s finest whiskies. Sample Single Malts to super Premium Barrel Selections perfected over 600 years of distilling.
March 27 Couples Retreat – California Classics | 7-8:30pm $40 Spend a tantalizing evening as Fine Wine Director Peter Smolarz leads you through an epicurean adventure of Californian food and wine classic pairings. Your taste buds will be delighted as you experience a variety of flavours from juicy burgers, crisp salads and mouthwatering seafood, all expertly paired with vibrant wines. Don’t miss out on what is sure to become a favourite evening. Meatb al good ls are with.. . March 20!
Super Easy Meatballs
Ingredients: • • • • • • • • •
1lb lean (at least 80%) ground beef ½ cup fine bread crumbs ¼ cup milk ½ teaspoon salt ½ teaspoon Worcestershire sauce ¼ teaspoon garlic powder ¼ teaspoon black pepper 1 onion, finely chopped (1/4 cup) 1 egg
Directions: 1. Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray. 2. In large bowl, mix all ingredients together. 3. Shape mixture into 20 to 24 (1 1/2inch) meatballs. 4. Place 1 inch apart in pan. Bake uncovered 18 to 22 minutes or until no longer pink in center. (Based on Betty Crockers Meatball recipe)
David Michiels Scotch Expert W I L L OW PA R K W I N E S & S PI R I T S
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What you need to know about the wines of
BRUNELLO DI MONTALCINO
Ask any wine enthusiast to name a couple of their favourite wines or wines they have on their bucket list to enjoy and no doubt the wines of Brunello di Montalcino will be mentioned. Our team has put together a quick Brunello 101 so that wines of all levels can understand why these wines are so highly regarded. 1. The wines of Brunello di Montalcino are considered to be some of Italy’s most prestigious red wines. The vineyards surround the town of Montalcino, which is located south of Florence in the famous wine area of Tuscany.
3. Brunello’s cannot be released for sale until 5 years after harvest or 6 years for wines labeled as Riserva’s. While the wine is at the winery it must be aged for at least 2 years in oak barrels and 4 months in bottle (6 months for Riserva’s).
5. Rosso di Montalcino is declassified Brunello di Montalicino, or also known as Brunello’s baby brother. These wines are released for sale 18 months after harvest, and are a wonderful way to sample a lighter version of this majestic wine style.
2. The by law must be made from 100% Sangiovese known as Brunello in the region. The vines thrive around Montalicino, which is known as the hottest and driest area within the Tuscan region. This environment helps to produce deep, intense and age worthy wines.
4. Brunello’s are age worthy wines with many best when laid down for 10 – 30 years depending on their vintage. They are delicious when served with hard cheeses such as pecorino, red meat dishes that have a mushroom or truffle accompiant.
For more information contact Fine Wine Director Peter Smolarz: 403.296.1640 x 263 wineroom@willowpark.net
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Welcome to our
Special Guests from Italy The Consortium of the Brunello of Montalcino Wine was founded in 1967 on the morn of it being branded a DOC wine, as a free association between winemakers bent on safeguarding their wine and accentuating on its qualities. The Consortium has favoured the onset of a productive fabric made of old and new, small and large firms alike in winemaking, and brought together by the common interest of respecting nature and aspiring to the highest quality of wine.
We’re excited to host over 30 SPECIAL VISITORS from the Consortium at our BRUNELLO FESTIVAL ON MARCH 3RD, 2015 for an evening of award winning wines. Please plan on joining us at this special event.
More exciting events
Cork & Canvas 2015 CPO Wine Tasting & Brunello Festival Tuesday, March 3 from 7pm - 9pm TICKETS $40 Sample classic favourites and exciting new wines from a variety of Italian wine makers while enjoying hors d’ouevres from some of Calgary’s finest artisan shops and restaurants. CPO Craft Beer Night Thursday, March 19 from 7pm - 9pm TICKETS $40 Your chance to experience together, two of Calgary’s hottest new trends– artisan beer and gourmet cuisine! CPO The Art of Whisky Thursday, March 26 from 7pm - 9pm TICKETS $40 Navigate through the world’s finest whiskys. Sample Single Malts to Super Premium Barrel Selections perfected over 600 years of distilling history. in partnership with
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a wee bit about
IRISHWHISKEY
While Irish monks, are given credit by many for being the first distillers of whiskey, this is highly contested by their neighbour’s in Scotland. However, what is agreed upon is that the Bushmills, distillery, in Northern Ireland is recognized as being the world oldest licensed distillery, having been founded in 1608. So what makes Irish whiskey different from other whiskies? Here are the facts: What are the legal rules for Irish Whiskey • • • • •
It must come from and be made in Ireland The whiskey must be aged for at least 3 years in wooden casks Must be distilled 3 times – Scottish whisky is distilled twice and bourbon once. If the spirit is made from two or more grains then it must be referred to as Blended Irish Whiskey Must be distilled to an ABV (alcohol by volume) less then 94.8%
Types of Irish Whiskey Single Malt: Made from 100% malted barely by a single distillery in a pot still.
Grain Whiskey: a blended whiskey made in a continuous still.
Pot still whiskey: a blend of both malted and unmalted barely distilled ina a pot still. Pure pot still is a style of whiskey that is unique to Ireland.
Potcheen: Irish moonshine. A whiskey that doesn’t meet the legal requirements to be labeled as an Irish whiskey. These are gaining cult like followings and growing in popularity. Generally, the whiskey has spent little to know time in barrel.
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Don’ tm our I iss Beer rish Sa Marc le on h 17
REAL IRISH SCONES RECIPE Delicious for breakfast, lunch or dinner – A family favourite! Makes 8 to 10 (1 1/2-inch) scones
INGREDIENTS • 2 cups unbleached all-purpose flour • 1 tablespoon baking powder • 2 teaspoons granulated sugar • 1 teaspoon fine salt • 4 tablespoons unsalted butter, softened to room temperature • 1/2 to 3/4 cup milk, cream, or a combination – cream makes the scones heavier in mouth weight
DIRECTIONS Preheat the oven to 400°F. Place a baking sheet lined with parchment paper Sift together the flour, baking powder, sugar and salt into a mixing bowl. Use your fingertips to work the butter into the dry ingredients until the mixture just holds together. Working the mixture as little as possible, add 1/2 cup milk and mix until it forms into a soft, slightly sticky ball. Add more milk if needed to reach desired consistency. Place the dough on a very lightly floured work surface. Using a floured rolling pin, gently roll the dough to a 1-inch thick slab. Slice the dough into triangles with a floured knife or dip a biscuit cutter in flour and cut out the individual scones. Carefully the warm baking tray from the oven and arrange the scones on it. Bake 8 minutes, turn the scones over, and bake another 4 to 6 minutes, or until just barely brown. Serve with butter, preserves, and freshly whipped cream. Raisins, currents, dried fruit, dried herbs or chocolate chips can be added just before rolling out, carefully mixing in for a variation of the traditional recipe. If chocolate chips are used extra sugar can be used (a few tbsp. to make scones a bit sweeter) if desired.
KISS ME I’M IRISH COCKTAIL INGREDIENTS • 2.5 oz. sparkling wine • 1 oz. melon liqueur
• •
1.5 oz. lemonade 1 oz. vodka
•
Lemon slice
DIRECTIONS Combine all ingredients into cocktail shaker except for sparkling wine. Shake over ice and pour into martini glass. Top up with sparkling wine, garnish with lemon slice, serve and enjoy.
THE EMERALD INGREDIENTS • 2 oz. Irish Whiskey • 1 oz. sweet vermouth
• •
2-4 dashes orange biters Orange slice
DIRECTIONS Pour all ingredients into shaker over ice and shake or stir. Pour into glass and garnish with orange slice
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A bit about the Kilt The Scottish Kilt is a true symbol of patriotism and pride and is one of the world’s most recognizable forms of national dress. With a history dating back to the 16th century, it was originally worn as a full length garment, known as a great kilt or belted plaid, with the top half used as a cloak worn over the shoulder. Derived from the Norse word “Kjilt” which means pleated, the Scottish word “Kilt” means to tuck up clothing around the body. Today, kilts are generally made from approximately 7.3 metres (8 yards) of fabric formed into 29 pleats. Each clan or family has their own traditional tartan and is worn with a “sporran” made of fur or leather which is a traditional pouch used for storage.
s Canva & k r o C he Art CPO: T y on sk of Whi 26! March
Scottish Shortbread Ingredients: • 2 cups butter, softened • 1 cup packed brown sugar • 4 to 4-1/2 cups all-purpose flour
Method:
1. In a large bowl, cream butter and brown sugar until light and fluffy. 2. Add 3-3/4 cups flour and mix well. Turn onto a well floured surface. 3. Knead for 5 minutes, adding enough remaining flour to form a soft dough. 4. Roll to 1/2-in. thickness. Cut into 3-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake at 325° for 20-25 minutes or until cookies are lightly browned. Yield: about 4 dozen. Adapted from a Taste of Home 28 | W I L L O W
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Trusted Expert
Pickup you r copy in-sto re or downloa d online!
Whisky Style Guide find your favourite style!
BLUE DOT: MODERATELY TO HEAVILY PEATED
RED DOT: BIG SHERRY INFLUENCE
YELLOW DOT: BOURBON CASK INFLUENCE
In basic terms: this is the smokey stuff. It smells like your clothes after sitting all night around a campfire, or like bacon wrapped seaweed, or like something else entirely depending on who you talk to. Ultimately how it smells and tastes all depends on the where the bottle came from and your mood - which it will effect for the worse if you don’t like it but for the better if you do. You may get other aromas and flavours from these bottles, but the peat smoke will typically be unabashedly up front and leading the way.
Do you enjoy a Single Malt with notes of sherry (weird, huh?), dried fruits, toffee, and spices such as cinnamon and nutmeg? Sometimes even chocolate and earthy hints of coffee, tobacco, and leather on older versions? Check these out for a starting point. These whiskies were aged mostly or entirely in ex-sherry casks and show that influence in spades.
Want a Whisky with a different profile than Sherry casks impart? Malts aged in ex-bourbon casks can show notes of vanilla, coconut, butterscotch and even some toastiness. Honey, fudge and more oak spiciness can come on with age.
Did you know. . . That smokey and/or peaty smell of the scotch typically comes from peat fires that are used to heat and dry the barley malt. The malt absorbs some of the peat smoke before it continues its way into the fermentation and then distillation processes, on to eventually becoming New Make Spirit and then (after at least three years in an oak barrel) whisky. EXAMPLES: Ardbeg, Port Charlotte Scottish Barley, Bowmore, Octomore, Benriach (Curiositas and Authenicus), Talisker, Kilchoman, Laphroaig, Ledaig, Longrow, Benromach (Peat Smoke), Tomatin (Cu Bocan), Blue Hangar 6th Edition, Compass Box Peat Monster.
Did you know. . . These casks could have once held a variety of different Sherries within them before being used to age Whisky. There are dry and also sweet sherries and each can add different notes to the whisky. There are also different sizes of casks used for the aging of the sherry - typically ranging from 250 litres up to 650 litres - and this will effect the maturation of the whisky in different ways as well. EXAMPLES: Aberlour, Arran, Auchentoshan Three Wood, Benromach 10yr, Bowmore, Glenfarclas, Glenfiddich (Malt Masters Edition), Glendronach, Kilchoman (Loch Gorm), Kilkerran WIP 5 Sherry, Macallan (Amber, Sienna, Ruby), Tomatin (12, 18, 1993 WP Cask, 21, 25, 30, 40), Berry Bros. and Rudd Bunnahaban WP Exclusive, Berrys Own Selection Bowmore 87, Blue Hangar 6th Edition, Kavalan Whisky Solist (Sherry Cask).
Did you know. . . Bourbon casks are usually far less expensive for distilleries to buy than sherry casks are. This is because by American law an oak cask can only be used once to age Bourbon. You would think the Scots had a hand in writing this law, but it was originally put in place to protect and insure the coopers union which was responsible for making the oak casks. Compared to Sherry casks, Bourbon casks tend to be more standard in size, usually holding around 200 litres of spirit. EXAMPLES: Auchentoshan (Valinch), Balblair, BenRiach (12yr & 16yr), Benromach (Cask Strength), Bowmore (10yr Tempest), Small Batch Reserve, Glenlivet (Nadurra 16yr), Glencadam (10yr), Kilkerran WIP 5 Bourban, Lagavulin 12yr, Tomatin (Legacy, 15yr), Tullibardine (Sovereign, 20yr), Signatory 17yr Laphroaig, Kavalan Whisky Solist Ex-Bourbon.
GREEN DOT: CASK FINISHED / ACE’D
GOLD DOT: WILLOW PARK EXCLUSIVE
Are you looking for something a little bit different? Want to see what lies off the bourbon or sherry path? Ever wondered what a port or sauturnes cask does to a whisky? Look no further. All of these Malts started in one kind of oak - typically ex-bourbon or ex-sherry - and then were finished for anywhere between a few months and many years in a different oak cask. This will typically impart different nuances of aroma and flavour that you would not necessarily find on other malts.
Want to get something for yourself (or as a gift for someone else) that you cannot get anywhere else? This is what to look for. When you cannot find Scotch Expert David Michiels at Willow Park Wines & Spirits for a week or two that typically means he has headed off to Scotland to do more “research” and “hard work”. Many times when he comes back to Willow Park he has found one or two more casks for us to showcase. These are them; where Willow Park Wines & Sprits purchased the barrel or cask and had the contents bottled exclusively for us. You will not find these whiskies at any other store here in Calgary or in any other part of the world. Unless that store is also Willow Park Wines & Spirits.
Did you know. . . ACE’d stands for ‘Additional Cask Enhancement’. This term was created by Bruichladdich Distillery. EXAMPLES: Arran (Sauturnes and Port Finish), Auchentoshan (Three Wood), Balvenie (14, Caribbean, 21 Portwood, Edradour (Sftc Burgundy Finish, SFTC Chard Finish, Sftc Marsala), Glencadam 14, GlenDronach Tawny Port Finish, Glenfiddich 21 Gran Res, Glenmorangie (Lasanta, Quinta Rubin, Nectar D’Or), Longrow (Red, Shiraz, Burgundy Wood), Springbank Gaja Barolo Cask, Tullibardine (Sauternes, Sherry, Burgundy).
EXAMPLES: Glenfarclas Family Casks 2002 and 1993, Tomatin 1993, Berry Bros. and Rudd Bunnahaban 1979, Gordan and Macphail Imperial
Follow Trusted Experts David Michiels & Evan Eckersley on Twitter: @davescotchguy @sagelikefool
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Winter Cheeses suggestions to try and enjoy from our friends at Springbank Cheese
1
Ported Stilton This annual tradition is back again. Blue stilton soaked in 2 types of port. Limited supply so check for the release dates or pre-order so you don’t miss out.
2
Five brothers This family made cheese is perfect for your family. It has aspects to appeal to everyone. It is not a strong cheese but is complicated and full of flavor that will appeal to a variety of people. The lingering meaty finish is reminiscent of pork or bacon without the smoke. Also available sometimes smoked so then it is like bacon on the finish.
3
Moroccan spice Need a cheese with some bite. This is the one. A very distinct aroma that makes you wonder. A kick that lingers and leaves you wanting more.
4
Scottish Smoked Applewood This truly smoked cheddar is creamier than the other versions. Rich, creamy, sharp and smoky. What a combination. Only arrives once a year so when it is gone you will have to wait until November next year.
5
Oxford Street Water buffalo Milk Gouda made in Ontario. Mild, yet tasty. A great texture as well. Milky, creamy, nutty notes.
6
Blue Fume Benedictine blue made by the monks in Quebec then smoked. Blue and smoke, wow do these flavors mesh well together.
7
Handeck From the same producer as the 5 brother. This gruyere style cheese hits the mark. Lots of earthy nutty, herbal, grassy notes that create a great synergy.
8
Le Dauphin Always a favorite. Double cream brie. Very soft, almost runny with a touch of vanilla in the background.
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Food for Thought When Pairing Cheeses Texture – Is the cheese creamy or dry and crumbling. Creamy cheeses will usually pair best with smooth wines or fuller bodied sparkling such as new world chardonnay and creamy brie. Older and drier cheeses are delicious with wines that are also have a bit of age to them. Intensity – How strong is the cheese’s flavor? Remember you’re looking to create harmony in the flavors and textures so when pairing a strong flavored cheese you’ll want a wine or a beer that is equally as strong in flavours. Think Munster cheese and Alsatian Gewurztraminer Acidity – All cheeses will have acidity to them, but some will have more than others so when working with these style of cheeses the wines acid level needs to be on the same level the cheese to create a good pairing. Try pecorino with Chianti or Pinot Grigio or Ricotta Salata with Barbera d’Asti
Sweetness – Is there any sweetness to the cheese or fruit components? With so many different artisan cheeses to choose from a sweet cheese style will surely cross your path and when pairing with sweet cheeses we go with the rule that the wine should be as sweet or sweeter then the cheese. Look to wines such as ports, sauternes, Madeira’s or Moscato d’Asti for wines to try and enjoy. Region – Cheeses like wine have their own “terroir” and regional wines and cheeses that have grown up together are usually great matches. Try goat cheese with Sancerre, Ricotta with Pinot Grigio or Parmesan with Chianti. Mold Influence – Are there mold strips in the cheese and how strong is the flavour within the cheese? Blue cheeses and sweet wines can be pure magic together so don’t be afraid of trying this delicious pairing. You can also try drizzling a little honey over top of the cheese to bring the cheese and wine into even more harmony with each other.
CHEESE TERMS TO KNOW • Bloomy Rind – mold ripened cheeses. • Cloth Bond – cheese mold is lined with cloth to allow cheese to age • Natural Rind – cheese allowed to build up a rind on its own • Washed Rinds – flavoring by washing with wine, brine or water with bacteria. • Raw Milk – unpasteurized for development of flavors • Rennet – substance that makes milk curdle – natural and created styles
CHEESE TRAY PLANNING MADE EASY • Something Old • Something New • Something Goat • Something Blue
HINTS FOR STORING CHEESE • Like wine once cheese is opened it begins to deteriorate so use these handy tips to help keep your cheese as fresh as possible. • Store high moisture cheeses in airtight containers – with brine if they have it. • Wrap cheese in waxed paper and then place in a sealed container. • Cheese can be stored together but wrap individually. Store blue cheese and washed rind cheeses alone so that their flavors do not travel to other cheeses. • Keep dry cheeses stored in a tight foil wrap.
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A FOND FAREWELL TO
GERRY BUCHNER Gerry strolled into Willow Park Wines & Spirits in the fall of 1994 and told Peggy Perry “You need me!”. He told her his famous “Beau JO Lay” story and with a good giggle, she hired him. Together they were the base of customer service at Willow Park Wines & Spirits for the early years, both of them working part time. It was a lean team consisting of Gerry and Peggy with 1 or 2 full timers. They kept sales growing, added new products constantly and launched many educational programs that are still in place today. Without Gerry, the wine appreciation course would not have become as popular as it is. He keeps it entertaining, relating the wines to the people and places they come from all the while sharing his personal experiences in the vineyards. He developed the lay out for our fine wine room, taking care to position the products in Bordeaux and Burgundy so that they made sense geographically and with that, made a quick lesson on the vineyards easier to do. As we raise a glass in a salute to Gerry, we can only hope that we can carry on providing the same level of customer service that he did with unending graciousness and humor. All the best Gerry - we love you The Willow Park Wines & Spirits Team
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Join u Fond s for A Fa Good rewell! bye Festiv Gerry al March on 13
Thank You to our 21st Charity Wine Auction Sponsors RESTAURANTS Azuridge ~ Bonterra Trattoria ~ Briggs Kitchen & Bar ~ Bow Valley Ranche Restaurant ~ Buzzards Restaurant & Bar Calgary Stampede ~ Canvas ~ Catch & The Oyster Bar ~ Crickle Creek Coffee ~ Chef Shaun Desaulniers ~ Earls The Fairmont Chateau Lake Louise ~ The Fairmont Palliser ~ Great Events ~ Kinjo Sushi & Grill ~ La Chaumiere Leonidas ~ North Sea Fish Market ~ Raw Bar By Duncan Ly ~ Redwater Rustic Grille ~ Rush Thomsons Restaurant ~ Scopa ~ Vintage Chophouse Tavern ~ The Westin Calgary Worldwide Specialty Foods ~ Yellow Door Bistro
WINERIES Allegrini ~ Antinori ~ Beringer Vineyards ~ Big Rock Brewery ~ Black Hills Estate Winery ~ Bodegas Catena Zapata Bodegas LAN ~ Carpineto ~ Chateau Lagrange ~ Chateau Lassegue ~ Chateau Leoville La Cases Chateau d’Yquem ~ Duckhorn Vineyards ~ Errazuriz ~ Grand Marnier ~ Hess ~ Inniskillin J Lohr Vineyards and Wine ~ Jackson Family Wines ~ Jose Maria Da Fonseca ~ Louis M. Martini Marchesi de Frescobaldi ~ Marchesi Mazzei ~ Michele Satta ~ Molson ~ Nugan Estate ~ Penfolds Ridge Vineyards ~ Robert Mondavi Winery ~ Rodney Strong Vineyards ~ Rubicon ~ Sassicaia ~ Sebastini St. Hallet ~ St. Supery ~ St. Urbans hof ~ Stags’ Leap ~ Stella Artois ~ Sterling Vineyards ~ Stonestreet Winery Taittinger ~ Tate Wine ~ Tenuta di Arceno ~ Terralsole ~ The Fladgate Partnership ~ Tolaini ~ Trivento Umani Ronchi ~ Vina Montes ~ Wagner Family of Wine ~ Waterstone Winery ~ William Hill ~ Zenato
Thank You to our Vintage Donors
Thank You to our Champagne Donors
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Gift Baskets Frequently asked questions about our gift baskets 1) Do we have any pre-made baskets? No, because we know that every person and every gift giving situation is unique! It takes us less than 20 minutes (depending on the size of the order) to produce a gift basket if needed, but it is better to order in advance. 2) What price points do we offer? Again, this can be customized based on your individual needs. The more information you can give us, the better we can assist you in creating the perfect gift. 3) Do you sell cheese, chocolate, or other gift basket add-ons? No, but we do work closely with Springbank Cheese Co., who offer a large selection of specialty cheese, crackers and other items.
Assorted Wine Crate
Assorted Beer Crate
Wedding & Special Event Planning Willow Park Wines & Spirits is here to assist you with your beverage selections for your wedding or special event. We offer competitive pricing and our team of Trusted Experts is here to assist you in determining quantity, proper licensing, and delivery for all kinds of special events. Hosting a special event? If you need a liquor permit, our team of Trusted Experts are here to answer any questions you may have and to assist you in selecting the correct permit/license for your special event. Please note special permits are only available Tuesday-Thursday from 10-10:30pm. For any permit questions please feel free to contact the AGLC (Alberta Gaming & Liquor Commission): Toll Free 1-800-272-8876
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Chelsey Coulson Event Manager
Where the Vintage Fund has helped
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Corporate OfďŹ ce & Main Store 10801 Bonaventure Dr SE Calgary, Alberta T2J 6Z8 403.296.1640 info@willowpark.net
Willow Park Wines & Spirits at Bow Trail 4012 Worcester Dr SW Calgary, Alberta T3C 3L3 403.777.1234 btrail@willowpark.net
Willow Park Wines & Spirits Eau Claire 162, 200 Barclay Parade SW Calgary, Alberta T2P 4R5 403.262.9463 info@willowpark.net
www.willowparkwines.com
Willow Park Wines & Spirits Regina 3809 Albert Street S Regina, SK S4S 3R4 306.585.1661 regina@willowpark.net