Your May Wine Allocation
WAYNE GRETZKY ESTATES SIGNATURE SERIES CABERNET MERLOT
APPELLATION: VQA Niagara Peninsula
STYLE: Full-bodied and structured
SWEETNESS: Dry, 2.2 g/L
13.6% abv 750ml
3195
FLAVOUR PROFILE: Deep purple garnet in colour, with a warm aromatic bouquet of ripe black cherry and black currant fruit, mingling with spice box, cedar chest, toasty oak, and vanilla notes. A full-bodied red wine with firm drying tannins, fresh acidity to brighten the fruit flavours, and a touch of mid-palate ripe fruit sweetness.
WINEMAKER’S NOTES: A classic blend of 49% Merlot, 41% Cabernet Sauvignon, and 10% Cabernet Franc, all harvested from the vineyards within the Niagara Peninsula. The individual wines were aged for 12 months in 60% French and 40% American oak barrels, before the final assemblage was created.
BEST SERVED: Serve at a cool room temperature of 17 to 18°C.
FOOD PAIRINGS: Serve with two-year-old aged Canadian cheddar; grilled mediumrare cuts of beef; rack of lamb; wild game meats; rich bean or mushroom stews; sautéed mushrooms.
PELLER ESTATES PRIVATE RESERVE MERITAGE
APPELLATION: VQA Niagara Peninsula
STYLE: Full-bodied and structured
SWEETNESS: Dry, 5.9 g/L
95 13.8% abv 750ml
29
FLAVOUR PROFILE: Deep purple in colour with a lovely bouquet of black currant, blackberry, blue plum, oak, sweet tobacco, leather, and baking spice. This Meritage blend is fullbodied with firm drying tannins.
WINEMAKER’S NOTES: Harvested both from estate owned vineyards and from our long-standing growers within the Niagara Peninsula. A classic blend of 46% Cabernet Sauvignon, 40.8% Cabernet Franc, 12.2% Merlot, and 1% Syrah. Aged for 12 months in 60% French and 40% American oak barrels (25% new oak; 75% older oak) with full malolactic fermentation.
BEST SERVED: Serve at a cool room temperature of 16 to 18ºC. Decanting is recommended if drinking now through 2023.
FOOD PAIRINGS: Enjoy with grilled red meats; lentil, beef or vegetable stews; pot roast; grilled lamb chops with rosemary; prime rib on focaccia; beef and mushroom skewers.
WAYNE GRETZKY ESTATES CABERNET MERLOT
APPELLATION: VQA Niagara Peninsula
STYLE: Medium-bodied and fruit-forward
SWEETNESS: Dry, 4.4 g/L
13% abv 750ml
1695
FLAVOUR PROFILE: Bright ruby red colour with a bouquet of red plum, cherry, red berry, and currant, with subtle spice, tobacco, and oak. A medium-bodied, fruitforward red wine with soft tannins for a smooth mouthfeel, and flavours of juicy red and black berries, cherry, and plum. Notes of juicy berries, cherry, black tea, and spice linger on the finish.
WINEMAKER’S NOTES: A blend of 40% Merlot, 34% Cabernet Sauvignon, 16% Cabernet Franc, 9% Syrah, and 1% Gamay Noir, all harvested from the vineyards of the Niagara Peninsula. The individual wines were given subtle oak integration for 6 months with French and American oak, before the final assemblage was created.
BEST SERVED: Serve at a cool room temperature of 16 to 18°C.
FOOD PAIRINGS: Serve with one-year old aged cheddar and Bellavitano Merlot cheese with walnut breads; grilled red meats; beef on a bun; pot roast; cold beef wraps; lamb kebobs; grilled Portobello mushrooms.
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TRIUS ROSÉ
APPELLATION: VQA Niagara Peninsula
STYLE: Light-bodied and Refreshing
SWEETNESS: Dry, 4.9 g/L
19 95 12% abv 750ml
FLAVOUR PROFILE: A shiny delicate coral pink colour with a fresh aroma of Rainier cherry, plum, melon, peach, and grapefruit. A light, dry, fruity Rosé. This wine has a burst of refreshing fruit flavours including tangy red berries and melon. Red currant, cranberry, and grapefruit notes linger on the finish.
WINEMAKER’S NOTES: A blend of 55% Gamay Noir, 31% Syrah, 11% Merlot, and 3% Pinot Noir harvested from our long-standing growers within the Niagara Peninsula. The grapes were given four hours of skin contact, then gently pressed, and cool fermented in stainless steel.
BEST SERVED: Serve at a cool 10 to 12ºC. Fabulous spring and summer sipper. Drink young and fresh.
FOOD PAIRINGS: Serve with gourmet pizza; Mediterranean appetizers; seafood paella; crab cakes; poached salmon; salad niçoise; gazpacho; cold cuts and charcuterie; shellfish; roast pork.
PELLER ESTATES PRIVATE RESERVE CABERNET SAUVIGNON
APPELLATION: VQA Niagara Peninsula
STYLE: Medium-bodied and structured
SWEETNESS: Dry, 1.5 g/L
13.6% abv 750ml
29 95
FLAVOUR PROFILE: Deep purple garnet with a warming bouquet of black currant, dark plum, blueberry, black pepper, sweet spice, and oak. This Cabernet Sauvignon is medium to full-bodied with firm drying tannins.
WINEMAKER’S NOTES: Harvested from our longstanding growers within the Niagara Peninsula. The juice is fermented with the skins for 14 days to develop colour, flavour and structure. Aged for 12 months in 60% French oak and 40% American oak barrels (30% new oak, 70% older oak) with full malolactic fermentation.
BEST SERVED: Serve at a cool room temperature of 16 to 18ºC.
FOOD PAIRINGS: Fabulous with grilled medium-rare red meats; beef tenderloin with roasted garlic mashed potatoes; lamb chops; roasted leg of lamb; prime rib; Avonlea Clothbound Cheddar from PEI.
TRIUS RESERVE SYRAH
APPELLATION: VQA Niagara-on-the-Lake
STYLE: Medium-bodied and fruit-forward
SWEETNESS: Dry, 2.2 g/L
12.7% abv 750ml
32 00
FLAVOUR PROFILE: Bright purple garnet in colour with an enticing bouquet of blue plum, dark cherry, baking spice, violet and black pepper. This Syrah has soft tannins, good structure, and flavours of juicy, dark fruits (plum and cherry) and a touch of spice. Black cherry, blackberry, spice and black tea notes linger on the drying finish.
WINEMAKER’S NOTES: A blend of 98% Syrah and 2% Viognier was harvested from the vineyards of the Niagara-on-the-Lake Regional Appellation. The varietals were co-fermented in four-ton wood fermenters; then aged for 12 months in large 2000 litre French oak casks.
BEST SERVED: Serve at a cool room temperature of 16 to 18ºC in large bowled red wine glasses.
FOOD PAIRINGS: Serve with barbecued pepper steaks; gourmet burgers topped with mushrooms and aged cheddar; barbecued London broils; grilled rosemary lamb chops; beef and vegetable stews; meat pies; beef on a bun; two-year-old Canadian cheddar, Gouda and Asiago cheeses.
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Katie Dickieson Peller Estates
Sydney Valentino Wayne Gretzky Estates Okanagan
Elaine Vickers Red Rooster Winery
Jan Oishi Grey Monk Estate Winery
Emily Aubie Trius Winery
Emily Garner Thirty Bench Wine Makers
10 myWineLife spring 2023
KATIE DICKIESON
You might say that Katie Dickieson was destined to be a winemaker. Growing up on a farm, Katie had a strong appreciation for the potential of each harvest and enjoyed the exciting challenge each harvest brought. As a graduate of the Food Science program at the University of Guelph, Katie learned there was a natural way to combine her love of agriculture, science, and sensory studies.
Katie has explored and worked at wineries overseas including Onihi Hills and Man O’ War Vineyards in New Zealand, where she gained experience with cool climate Pinot Noir and Bordeaux varietals. Katie also worked at Domaine du Monteillet in the Rhone Valley, France, and in the Okanagan Valley. Katie ventured back to Niagara to join the Peller Estates team as winemaker in June 2012 where she produces terroir driven wines in a region that she’s passionate about.
A self-proclaimed ‘foodie’, Katie enjoys crafting wines that marry perfectly with Chef Jason Parsons’ dishes; wines that are well-balanced, with the perfect freshness, acidity, and structure.
What is your favourite spring wine?
I am loving the Private Reserve Chardonnay right now. The perfect lift of pear, white flowers, plus a bit of structure and weight from some barrel ferment.
SYDNEY VALENTINO
Sydney was born in Winnipeg and raised in Kelowna. She has degrees in Chemistry and Teaching from The University of British Columbia and studied winemaking at Okanagan College in Penticton. She is proud to be the third in a line of female-only winemakers to take the helm of the Gretzky Okanagan Winemaking team.
Sydney was named head winemaker for Wayne Gretzky Okanagan in 2019 but has been working closely with the winemaking team in Kelowna for over 10 years. She was previously the head winemaker for Conviction Wines. She has been inspired by some of the Okanagan’s leading wine pioneers - including working with Howard Soon for 5 years before his retirement.
What is your favourite spring wine?
Wayne Gretzky Estates Rosé and Wayne Gretzky Estates Sauvignon Blanc.
winemaker
Peller Estates
winemaker
spring 2023 myWineLife 11
Wayne Gretzky Estates Okanagan
winemaker ELAINE VICKERS
Red Rooster Winery
After completing a Master’s degree in Molecular Biology at the University of Victoria, Elaine moved to Vancouver for her first career as a cancer researcher. This move ended up plunging her in wine culture that quickly turned an interest in wine into a passion for it. After completing WSET wine education courses, working at a wine shop on weekends, and job shadowing at a local winery; she decided it was time for a career change. Elaine earned a graduate degree in oenology at the prestigious University of Adelaide in Australia. It was an immersive, hands-on experience that continues to inform her winemaking approach today.
Upon returning to British Columbia, she worked her inaugural Okanagan harvest at Jackson-Triggs before joining Blasted Church Winery in 2010. She quickly progressed from cellar hand to assistant winemaker then winemaker, under the careful guidance of her mentor Mark Wendenburg. He refocused her scientific mind to embrace winemaking artistry quickly and it paid off when their wines gained acclaim and recognition, including a coveted BC Lieutenant Governor’s Wine Award for the 2012 Holy Moly, a 100% Petit Verdot. Elaine joined the winemaking team at Andrew Peller Ltd. as the harvest winemaker for the 2018 vintage at Black Hills Estate Winery. In August 2019, she moved into the position of winemaker at Red Rooster Winery.
What is your favourite spring wine?
I seem to be reaching for either our Chardonnay Sur Lie or the Pinot 3 this Spring. Something refreshing, but with some weight.
Jen Oishi was born and raised in the Okanagan. Growing up surrounded by orchards and vineyards piqued her interested in the wine industry. After completing her degree in Microbiology from the University of British Columbia, Jen joined the Gray Monk team as a laboratory technician in 2011. It was here that she was able to pair her love of science with the artistic side of winemaking.
Jen worked closely with long time winemaker, Roger Wong. Under his mentorship, she learned many aspects of winemaking from the vineyard to the glass, helping her transition from laboratory technician to assistant winemaker in 2015 and now to winemaker in 2020. Jen believes that each glass of wine tells a story about the place it came from - influenced by the vineyard, the winery, and the history. She hopes to share a bit of Gray Monk’s story with you.
What is your favourite spring wine?
Our Siegerrebe is always a favorite spring wine for me. It is incredibly aromatic and floral. It pairs great with fresh salads. I am also looking forward to the release of our Gray Monk Estate Rotberger, which is a light pink, easy-drinking patio wine that pairs great with Easter dinner.
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winemaker JEN OISHI
Gray Monk Estate Winery
Emily discovered her passion for wine while completing a doctorate in chemistry and decided to change her career path to become a winemaker. She studied oenology and viticulture at Brock University before travelling to work vintages in Australia, New Zealand, and British Columbia.
In 2015 she returned to Ontario and joined the winemaking team at Andrew Peller Limited. In 2016 Emily spent a year as a postdoctoral researcher at Brock University studying the effect of harvesting grapes following severe frost and the results on wine quality. Emily is a passionate winemaker who is focused on premium winemaking and continuously challenging convention to push our vineyards and our wines to the next level.
What is your favourite spring wine?
I love the Trius Sauvignon Blanc at any time of year. The bright and refreshing flavours pair well with most seasonal spring ingredients.
Emma’s passion for great wine and food was fueled by travel to Australia, New Zealand, France, Germany, and British Columbia while completing Brock University’s Oenology and Viticulture program. In 2005, Emma embarked on a small journey west from her position at Trius Winery to Thirty Bench Wine Makers. After spending five years getting to know the nuances of the Beamsville Bench, Emma was thrilled to become Winemaker for this one-of-a-kind winery that had won a special place in her heart.
Emma’s approach to winemaking is allowing the vineyard to express its own voice by making wine with minimal intervention. In 2015, she was awarded Winemaker of the Year at the Ontario Wine Awards and Thirty Bench was recognized by WineAlign as Canada’s Best Small Winery. Thirty Bench is one of the most awarded wineries in Canada, winning many gold and platinum awards from national as well as international competitions. The 2015 Small Lot Cabernet Franc won the coveted Best in Show distinction by Decanter Magazine, the first Canadian winery to win this award.
What is your favourite spring wine?
I really enjoy bubbles, so the Thirty Bench Sparkling Riesling is a wine I enjoy in the Spring (well, all year actually!).
Thirty Bench Wine Makers
spring 2023 myWineLife 13
winemaker EMMA GARNER
winemaker EMILY
AUBIE
Trius Winery
SUSTAIN ABILITY at andrew Peller
limited
TRIUS WINERY At Trius Winery we are thrilled that our estate-owned vineyards are sustainably certified through the Sustainable Winegrowing Ontario (SWO) Certification program. You will start to see SWO Certified labels on our Vintage 2021 wines that contain grapes from certified vineyards. It is our commitment to lift the industry forward and we are currently working towards helping our growing partners become certified as well.
We use grape pomace as natural fertilizer in our vineyards and provide any leftovers to our local partner, Bayview Flowers, where a bioreactor converts this material into methane gas to generate electricity. Our vineyards are also insecticide free; we use tactics such as pheromone tags or birds of prey to deter pests naturally. In addition to our vineyard practices, Trius Winery Restaurant sources local ingredients whenever possible year-round.
Trius Showcase ‘Ghost Creek’ Riesling 2021
The wine is light-bodied, medium-dry and refreshing with fresh notes of Meyer lemon, tangerine sorbet, white peach, mineral, and spring blossoms.
Trius Showcase ‘Clark Farm’ Pinot Noir 2021
The wine was aged for 10 months in older French oak barrels which produced a bright ruby red medium-bodied Pinot Noir. Look for flavours of red cherry, red berry, pomegranate, spice, and oak.
PELLER ESTATES At Peller Estates, we are committed to sustainability in both the estate-owned vineyards, and in our Winery Restaurant. The Winery Restaurant at Peller Estates is FeastON certified, which recognizes businesses committed to sourcing, serving, and celebrating Ontario grown food and drink. Chef Jason Parsons sources 98% of his ingredients from Canadian suppliers, 50% of which are based in Ontario. He also has access to freshly picked produce from our own Peller Estates garden.
Peller Estates Signature Series Riesling 2021
The wine is fresh and clean with notes of Key lime, Meyer lemon, tangerine, white cranberry, and site-specific minerality.
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SWO Certified SWO Certified
Certified
SWO
We are delighted that as of 2021, Thirty Bench Wine Makers is Sustainable Winegrowing Ontario Certified. To become certified, we are audited annually to ensure that our best practices are respectful of the environment through water conservation, energy efficiency, recycling; supporting local economies; and benefiting communities with leadership and social responsibility. We are also utilizing organic farming practices in most of our estateowned vineyards on the Beamsville Bench. The Muckle Cabernet Franc block has been farmed organically for a few years now. Visit the estate for our Winemaker’s Selection Seated Tasting Experience. Reserve your time slot online via myWineCountry.com, or by calling our Wine Country Concierge at 1-888-510-5537
THIRTY BENCH WINE MAKERS
Small Lot Pinot Gris 2021
This dry, medium-to full bodied Pinot Gris has flavours of melon, yellow apple, golden kiwi, citrus, and spice.
Small Lot Pinot Noir 2021
This medium-bodied and elegant Pinot Noir has fruit flavours of cherry and red berry with earth and oak notes.
Small Lot Gewurztraminer 2021
An aromatic and dry wine with wonderful flavours of tropical fruit, ginger, lychee, spice, and rose petals.
Small Lot Rosé 2021
The Rosé is medium-bodied and dry with flavours of wild strawberry, watermelon, red apple, ripe cherry and currant.
Small Lot Riesling ‘Triangle Vineyard’ 2021
This Riesling is light to medium-bodied and off-dry with wonderful flavours of juicy pear, peach, melon, sweet citrus, tropical fruit, with site-specific minerality.
Small Lot Chardonnay 2021
This Chardonnay is medium-bodied and slightly rich with flavours of tropical fruit, Meyer lemon, citrus sorbet, sweet spice, and oak.
Small Lot Riesling ‘Steel Post’ 2021
This Riesling is medium-bodied and just off-dry. You’ll find flavours of Key lime, citrus sorbet, green apple, white currant, and mineral.
Small Lot Riesling ‘Wood Post’ 2021
The Riesling is light to medium-bodied and off-dry with a refreshing acidity. Look for notes of melon, juicy citrus, and mineral.
Small Lot Riesling ‘Wild Cask’ 2021
This Riesling is light to medium-bodied with smooth acidity. On the palate you’ll find notes of juicy red apple, honeydew melon, plus juicy orchard and tropical fruits.
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SWO Certified SWO Certified SWO Certified SWO Certified SWO Certified SWO Certified SWO Certified SWO Certified SWO Certified
Vegetarian Wild Rice Cabbage Rolls with Parsnip Pernod Sauce
by executive chef ross midgley, riverbend inn & vineyard
cabbage rolls
2 leeks, white and light green parts, well washed and small dice
2 garlic cloves, minced
2 large carrots, peeled and small dice
1 large celeriac, peeled and small dice
1 lb mixed mushrooms (shiitake, cremini, and porcini), chopped
2 tsp fresh thyme, minced, plus extra for garnish
1 tbsp fresh tarragon, minced, plus extra for garnish
1 tsp dried sage, rubbed
1/2 + 1 cup vegetable stock
2 tbsp soy sauce (tamari)
1/2 cup dry sherry
1 tsp black pepper, ground
1 tsp salt
2 cups wild rice, fully cooked
1 cup basmati rice, fully cooked
1 lb firm tofu, diced
2 large heads Napa cabbage
parsnip pernod sauce
1/2 large onion, julienne
1 clove garlic, minced
3 cups parsnip, peeled and diced
1 cup vegetable stock
1 tsp fresh thyme
1 tsp fresh tarragon
1/4 tsp nutmet, ground
1/2 tsp salt
1/4 tsp black pepper, ground
1 1/2 cups soy or rice milk
1 tbsp miso paste, light or blonde
3 tbsp Pernod
Pernod Sauce: To make the parsnip Pernod sauce, combine onion, garlic, parsnips, and vegetable stock in a pot; cover and cook over low heat for approximately 20 minutes until parsnips begin to soften. Add fresh herbs, nutmeg, salt, pepper, soy milk and miso paste. Simmer until parsnips are completely soft and liquid has reduced by about a third. Transfer sauce to a blender and purée until smooth. Return to low heat and whisk in Pernod.
In a saucepan, cook leeks, garlic, carrot, celery root with sherry until tender. Add the mushrooms, herbs, and vegetable stock. Cook for a further 15 minutes until almost all the moisture has evaporated. Add tamari, salt, pepper, rice, and tofu and mix thoroughly. Allow to cool.
Remove large cabbage leaves and blanche in salted, boiling water until bright green and softened enough to roll. Remove from the water and pat dry. Roll leaves around filling and arrange cabbage rolls in a baking dish. Top with the other half a cup of vegetable stock and bake until heated through and moisture has evaporated, about 15 minutes at 375°F. Serve two rolls atop the parsnip-pernod sauce
Serves 4
Vegan Pinto Posole
by executive chef frank dodd, trius winery restaurant
2-4 guajillo chili peppers or 3 dried chilis
2 tbsp extra virgin olive oil
1 large white onion, finely chopped
4 cloves garlic, chopped
1 tbsp ground cumin
1/2 cup tomato paste
1 bay leaf
3-15oz cans pinto beans, rinsed and drained
1-15oz can hominy, rinsed and drained
3 cups vegetable broth
1 tsp kosher salt
1/4 cup cilantro, chopped, save a little for garnish
1 lime, juiced
1 lime, sliced into wedges
1/2 avocado, sliced
1/2 cup green cabbage, shredded
2 radishes, sliced thin 3 spring onion, chopped
Cut off the stem ends of the chilis and shake to remove as many seeds as possible. Rinse them and pat dry. Heat a large pot over low heat, add olive oil, onion, garlic and a pinch of salt. Cook, until the onions are soft and translucent. Stir in the cumin and cook until fragrant. Add the tomato paste and cook for 1 minute. Add the chili peppers, bay leaf, hominy, beans, and vegetable broth to the pot, increasing the burner to medium-high. Bring the mixture to a simmer, then reduce heat and cook for 30 minutes.
Remove the chili peppers and bay leaf and discard. Stir in the cilantro and lime juice into the soup. Taste, and add salt if needed. Add a little splash of olive oil and stir it in. Portion the soup into bowls and garnish with lime, avocado, green cabbage, radish, spring onion, and cilantro.
Serves 4
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Vegetarian Asparagus, Goat Cheese Risotto
by executive chef jason parsons, peller estates winery & restaurant
2 cups arborio rice
6 tbsp butter
2 tbsp shallots, finely chopped
1 tbsp garlic, finely chopped
1 cup Sauvignon Blanc wine
5 cups asparagus or vegetable stock
1/2 cup asparagus purée (about 8 stalks)
2 cups asparagus, chopped & blanched
1 cup soft goat cheese
1/2 cup parmesan, grated
1/2 cup tarragon, finely chopped salt and freshly ground pepper
Place the vegetable stock and sauvignon blanc in a small pot over medium heat to warm, do not simmer. Melt 2 tbsp of butter in a pan over medium heat, add in the shallots and garlic to sweat for 30 seconds to soften. Add the arborio rice and slowly continue to stir. After approximately 1 minute the rice should have a nice shine from each grain becoming coated in the butter. This helps the rice to cook evenly without clumps.
Add a quarter of the warm wine and stock, continuing to stir. There’s no stopping from here on, stirring is key. Alternate between stirring and adding stock until there is a quarter of the stock left. Once the rice is soft to the bite, add the asparagus purée, chopped asparagus, goat cheese, and tarragon. Add the remaining butter a small amount at a time (you do not have to use all the butter). This will give the risotto flavour and add a velvety texture. If it becomes too thick, use the remaining quarter of stock to loosen. Before serving, add the parmesan and season with salt and pepper to taste.
Serves 4
Vegetarian Cabernet Franc Icewine Pakoras
by executive chef maurice desharnais, wayne gretzky estates
1 lb raw potato, peeled
1 lb raw carrots, peeled
1 lb raw cauliflower
1 lb raw zucchini
3 tbsp fenugreek leaves
4 tbsp kosher salt
1 tbsp ginger, chopped
1 tbsp garlic, chopped
2 tbsp curry powder
1 tbsp gram marsala
1/2 cup Cabernet Franc Icewine
4 cups chickpea flour
2L vegetable oil
Put the vegetables through the grater attachment of a food processor. Remove the lid and scrape out the vegetables, watch for large pieces and remove. Mix in the rest of the ingredients and combine well. Place the mixture into the fridge for 15 minutes.
Heat oil in a fryer or pasta pan to 325°F. Using a small ice cream scoop or spoon, scoop fritters one at a time into the fryer. Fry for 3-4 minutes, moving around until each pakora is nice and golden. Remove from the oil and place into a resting tray lined with paper towel. Serve with your favourite dipping sauce, such as sweet chili sauce, minted yogurt, or cilantro mint chutney.
Makes 2 dozen
Vegetarian Baked St. Honoré Cheese and Spiced Shallot Wellington
by executive chef maurice desharnais, wayne gretzky estates
2 sheets puff pastry, store bought
1 egg, whole
16 pieces St. Honoré cheese or brie type cheese
(2 small rounds)
1/2 cup spiced shallots
1 tsp each caraway and cumin seeds all-purposed flour, to dust splash Icewine
your favourite jam or jelly
spiced shallots
10 shallots
2 tbsp butter
1 tsp each pepper, chili powder, garlic powder sea salt
Spiced Shallots: Take 10 shallots and slice length wise. Sauté in a pan with a little butter. Season them with pepper, chili powder, garlic powder and a pinch of sea salt and sauté until golden. Deglaze the pan with a splash of Icewine or whatever wine you have open in the fridge.
Lay out the thawed puff pastry sheet on a floured countertop. With a rolling pin, slightly roll the sheet out a little thinner, Cut the puff pastry into 8 equal squares. Place one piece of cheese in each square. Top with a pile of spiced shallots. Beat the egg with a fork and brush the egg wash around the cheese. Carefully fold the puff up around the cheese and pinch shut. Egg wash the top and sprinkle with the seeds. Place the squares on a lined baking sheet and refrigerate for a few hours. Pre-heat the oven to 425 and bake the squares for 30 minutes or until golden brown. Serve with your favorite jam, jelly, or compote. Note: The unbaked cheese parcels can be frozen for up to 4 months and can be baked from frozen.
Serves 4
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Grilled Marinated Tofu on Spring Vegetables with Lemon-Sumac Vinaigrette
by executive chef ross midgley, riverbend inn & vineyard
spring vegetables
1 red onion, cut into wedges
3 bell peppers, large dice
1 large bunch of asparagus
2 zucchini, thick cut
1 pint cherry tomatoes
marinade
1 1/2 tbsp soy sauce
4 garlice cloves, minced
3 tbsp ginger, freshly grated
2 tbsp sesame oil
2 tbsp rice vinegar
2 tbsp agave syrup
2 tbsp grapeseed oil
2 tbsp basil, chiffonade, plus extra for garnish
1 brick firm tofu
lemon sumac vinaigrette
6 garlic cloves, puréed
2 tsp sweet paprika
1 tbsp ground cumin
3 lemons, juiced
1/4 cup tahini paste
2 tbsp sumac vinegar (1 tbsp sumac and 2 tbsp apple cider vinegar)
1 tbsp honey
1/4 cup olive oil to emulsify
1 tsp salt to taste
Combine all marinade ingredients. Slice firm tofu into ¼ inch thickness and place in a non-reactive container with the marinade for 24 hours. When ready to cook, blot the tofu dry on kitchen paper before frying or grilling. Reserve the marinade and pour over your spring vegetables before serving.
Roast or grill a collection of your favourite Spring vegetables. This tofu is delicious atop red onion, peppers, asparagus, zucchini, etc. Whisk together the vinaigrette ingredients, leaving the olive oil to the end. Slowly drizzle in the olive oil to emulsify.
Drizzle the tofu and grilled vegetables with lemon sumac vinaigrette and serve. At Oaklands we cut the cross sections of tofu into points for an interesting plating.
Serves 4
Vegan Buddha Bowl
by executive chef frank dodd, trius winery restaurant
vegetables
2-3 tbsp olive oil
1/2 medium red onion, sliced thick
2 small sweet potatoes, halved or quartered
1 bunch broccolini, remove 1/2 stem
2 big handfuls kale, remove stem
kosher salt
cracked black pepper
Vegan Grilled Artichoke and Sundried Tomato Pasta
by executive chef jason parsons, peller estates winery & restaurant
2 cups artichoke hearts, grilled
1 cup sundried tomatoes, chopped
1 cup plant-based feta cheese, crumbled
1/2 cup pine nuts, toasted
4 cups vegan penne, cooked
1/2 cup red onion, sliced
2 tbsp grapeseed oil
2 cups dandelion greens, baby spinach, or baby kale
1 cup spring onion pesto
chickpeas
1-15oz can chickpeas, drained, rinsed, dry
1 tsp ground cumin
3/4 tsp chili powder
3/4 tsp garlic powder
2 tbsp olive oil
kosher salt
1 bunch spring onions
2 cloves garlic
1 cup extra virgin olive oil
tahini sauce
1/4 cup tahini
1 tbsp maple syrup
1/2 lemon, juiced
2-4 tbsp hot water, to thin
Preheat oven to 400°F. Toss sweet potatoes and onions in a bowl with olive oil, salt, and pepper. Arrange on a baking sheet making sure the sweet potatoes are placed skin side down. Bake until fork tender, remove from oven and flip sweet potatoes. Add broccolini and drizzle with a little olive oil. Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle with olive oil. Bake for another 4-5 minutes then set aside. Remove from oven and sprinkle with salt and pepper.
While your vegetables are roasting, heat a large skillet over medium heat. Add chickpeas to a mixing bowl and toss with seasonings. Add 1 tbsp of olive oil and chickpeas to skillet and sauté, slowly stirring as the chickpeas cook, increase heat if not browning. Once the chickpeas are browned and fragrant, remove from heat and set aside on plate with paper towel.
For the tahini sauce, add tahini, maple syrup, and lemon juice to a mixing bowl and whisk to combine. Slowly add hot water until a pourable sauce is formed. Arrange your vegetables into serving bowls. Top with chickpeas and drizzle over tahini sauce.
Serves 2
Blanche the spring onions in salted boiling water for 30 seconds and then shock in ice water. Once cold, blend with the garlic cloves and extra virgin olive oil to make the pesto. You can add plant-based parmesan if you wish. Season with salt pepper and set aside.
In a fry pan, warm the grapeseed oil over medium heat. Add in the red onion and soften. Add the grilled artichokes, sundried tomatoes, and toasted pine nuts. Cook the vegan penne in a pot of salted boiling water, then add the cooked penne to the fry pan with 2 tbsp of the pasta water. Add in the pesto, dandelion greens, salt, and pepper. Mix well and serve with the crumbled plant-based feta over top.
Serves 4
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