myWineLife Magazine: Niagara Winemaker's Collection Summer 2023

Editors

Madison Vine

Riley McGilvray

Wine Club

Ashley White

Leona Nicoletti

Haley Strong

Contributors

Abbey Jarrett

Anahita Pouget

Brianne Carter

Carolee Krause

Dave Larocque

Emma Garner

Fiona Muckle

Frank Dodd

Jamie Smith

Jason Parsons

Krystina Roman

Mackenzie Plum

Mark Torrance

Maurice Desharnais

Nataschia Wielink

Nicholas Rennie

Ross Midgley

Tayler Rozon

Tina Truszyk

Graphic Designer

Mari-Lynne Eastland

For general inquiries about myWineLife magazine or information about products please contact our Wine Club team at 1.866.440.4383

For advertising inquiries in myWineLife magazine, please email communication @ peller.com

myWineLife is published 4 times a year by Andrew Peller Limited.

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Note from the Editors

There’s nothing better than being outside in the warm sunshine and enjoying a BBQ dinner. That’s summer to me. I took inspiration from the annual rib festival events when we asked the chefs for summer recipes. So, feast your eyes on these excellent BBQ recipes on pages 4 to 7. We have to give a special bon voyage shout out to Riverbend Inn Chef, Ross Midgley. Ross is moving back to P.E.I in July after spending 25 years in Niagara. He will be taking on the incredible role as Director of Programs for the Culinary Institute of Canada.

I’d love to introduce you to our amazing E-Commerce team on pages 14 and 15. They are the masterminds who run TheWineShops.com and all our estate online shops. I asked them to share their favourite patio sippers and how they enjoy them, and of course they delivered some incredible pairing ideas. We have lots of ways for you to shop our wines! You can receive home delivery via TheWineShops.com, our estate websites, or in-person at our 100+ The Wine Shop stores across Ontario, and our estates in Niagara. Select bottles can also be found at your local LCBO or via LCBO.com.

Visiting us in Niagara Wine Country this summer? We’ve given you an overview of our patio tasting and dining experiences on pages 12 and 13. Each of our estates offer customizable seated tasting experiences, and patio dining experiences as well. We highly recommend reserving an overnight stay at Riverbend Inn and Vineyard in Niagara-on-the-Lake. All overnight guests receive complimentary tastings at Peller Estates! Visit RiverbendInn.ca for more information and to reserve your stay.

Cheers, Riley McGilvray & Madison Vine

PS. Drop us a line! We love hearing your feedback and hope that you’ll share your comments and suggestions with us, helping us making this the exclusive wine club magazine even better.

Get out and enjoy sips and snacks on the patio! Enjoy outdoor tasting and dining experiences at all our estates. Tag us in your photos and stories using the handles listed below with the hashtag #mywinelife.

Mexican Pollo Asado with Mexican Street Corn

Trius Distinction

Barrel Fermented Chardonnay

Trius

Riesling

Chef Frank Dodd, Trius Winery

recipe page 16

BBQ Pulled Pork

Peller Estates

Private Reserve

Cabernet Franc

Peller Estates

Private Reserve

Rosé

Chef Jason Parsons, Peller Estates

Winery & Restaurant

recipe page 16

Beer and Cheddar

Mac and Cheese

Wayne Gretzky Estates

Pinot Noir

Wayne Gretzky Estates

Sparkling Brut

Sous Chef Jamie Smith, Wayne Gretzky Estates

recipe page 17

Rossco’s

Cornbread with Pimento Cheese

Thirty Bench Small Lot

Rosé

Thirty Bench Small Lot

Chardonnay

Chef Ross Midgley, Riverbend Inn & Vineyard

recipe page 17

Cedar Plank

Salmon

Wayne Gretzky Estates Signature Series Chardonnay

Wayne Gretzky Estates

Sauvignon Blanc

Sous Chef Jamie Smith, Wayne Gretzky Estates

recipe page 17

Ale Marinade for BBQ Steak

Chef Ross Midgley, Riverbend Inn & Vineyard

recipe page 18

Rossco’s Rib Rub

Chef Ross Midgley, Riverbend Inn & Vineyard

recipe page 18

Blueberry

Barbecue Sauce

Chef Ross Midgley, Riverbend Inn & Vineyard

recipe page 18

Your August Wine Allocation

TRIUS SHOWCASE EAST BLOCK CABERNET SAUVIGNON

APPELLATION: VQA Four Mile Creek

STYLE: Full-bodied and structured

SWEETNESS: Dry, 2.5 g/L

13.3% abv 750ml

60 00

FLAVOUR PROFILE: Purple black garnet in colour with a lovely bouquet of ripe black currant, oak, cocoa powder, black pepper, and vanilla bean. This full-bodied wine has firm, but not aggressive tannins, and great structure. The dry finish lingers with notes of black currant, blackberry, spice, chocolate, and coffee bean.

WINEMAKER’S NOTES: Harvested from the estate-owned Clark Farm Vineyard October 30 to November 6, 2020 at 23.5° Brix. The Cabernet Sauvignon was aged for 17 months in 80% French and 20% American oak barrels (40% new oak). Barrel malolactic fermentation, minimal filtration, top barrel selection, and extensive bottle aging were then completed.

BEST SERVED: Serve at a cool room temperature of 17 to 18ºC. Serve with medium rare red meats; two-year-old Canadian cheddar; peppercorn steak; beef short ribs; and stews. Enjoy now through 2030. Decanting is recommended if drinking now through 2025.

THIRTY BENCH SMALL LOT RIESLING ‘TRIANGLE VINEYARD’

APPELLATION: VQA Beamsville Bench

STYLE: Light-bodied and refeshing

SWEETNESS: Off-Dry, 16.6 g/L

11.6% abv 750ml

32 00

FLAVOUR PROFILE: Clear and bright with a pure, clean aroma of green apple, Asian pear, mineral, and wet stone. This off-dry Riesling has wonderful flavours of juicy pear, peach, melon, and a touch of tropical fruit.

WINEMAKER’S NOTES: The grapes were hand-picked and hand-sorted from older vines within our own ‘Triangle Vineyard’. After careful selection of the finest grapes, the juice was cool fermented at about 12ºC and aged in stainless steel tanks to capture the unique terroir of the ‘Triangle Vineyard’.

BEST SERVED: Serve chilled at 10 to 12˚C. Serve with lightly spiced steamed mussels; moderately spiced Thai chicken dishes; spiced shrimp skewers; sushi; creamy Brie and Camembert. This wine will continue to develop through 2029.

WAYNE GRETZKY ESTATES WHISKY OAK-AGED CHARDONNAY

APPELLATION: VQA Niagara Peninsula

STYLE: Medium-bodied and rich

SWEETNESS: Dry, 8.1 g/L

19 95 13.5% abv 750ml

FLAVOUR PROFILE: Clear and bright with a straw yellow hue and a lovely bouquet of sweet spice, toasty oak, grilled pineapple, red apple, and vanilla bean. This medium-bodied Chardonnay has a smooth flavours of toasty oak, spice, apple, and pear.

WINEMAKER’S NOTES: The Chardonnay grapes were harvested from vineyards within the Niagara Peninsula. This wine was fermented and aged for 6 months using French oak before the blend was created. A portion of the wine spent an additional two months aging with our ‘Ice Cask Whisky’ oak, which added punch and power to the mouthfeel, along with increasing the wines ageability.

BEST SERVED: Serve slightly cool at 14 to 15°C. Serve with smoked cheddar and smoked creamy cheeses with walnut bread; smoked chicken in a cream sauce over pasta; turkey pot pies; rich lobster dishes; mushroom risotto; smoked salmon quiche; barbecued buttered corn-onthe-cob. Drink now to 2026.

LOVED IT AND NEED MORE?

TRIUS SHOWCASE ‘CLARK FARM’ PINOT NOIR

APPELLATION: VQA Four Mile Creek

We can deliver more of your favourites right to your door. Call the Wine Club team at 1.866.440.4383 to re-order, and remember, members always get FREE DELIVERY on any additional 6+ bottles.

PELLER ESTATES SIGNATURE SERIES CHARDONNAY SUR LIE

APPELLATION: VQA Four Mile Creek

STYLE: Light-bodied and elegant

SWEETNESS: Dry, 2.1 g/L

45 00 12.3% abv 750ml

FLAVOUR PROFILE: A bright ruby red in colour with a bouquet of cherry, red plum, smoky oak, and a touch of earth and spice. This elegant Pinot Noir has soft drying tannins, balancing acidity, and fine texture with fruitforward flavours of red cherry and pomegranate that linger on the finish.

WINEMAKER’S NOTES: Fermented on skins with indigenous yeast, and extended skin contact of three weeks, in two large wooden vats with a small percentage of whole clusters (5%). The wine was transferred to barrel where a malolactic fermentation occurred, then left on lees for added mouthfeel and structure. The wine aged for 10 months in older French oak barrels.

BEST SERVED: Serve at a cool room temperature of 16 to 17ºC with mushroom-based cuisine; grilled steaks; beef tenderloin; veal chops; duck breast; pheasant; or Bellavitano Balsamic cheese and walnut bread. Enjoy now through 2027.

WAYNE GRETZKY ESTATES SIGNATURE SERIES CABERNET MERLOT

APPELLATION: VQA Niagara Peninsula

STYLE: Full-bodied and stuctured

SWEETNESS: Dry, 2.2 g/L

13.6%

3195

FLAVOUR PROFILE: Deep purple garnet in colour with a warm aromatic bouquet of ripe black cherry, black currant, spice box, cedar chest, toasty oak, and vanilla. 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 French and American oak barrels, before the final assemblage was created. A full malolactic fermentation was completed in barrel.

BEST SERVED: Serve at a cool room temperature of 17 to 18°C. Serve with two-year-old aged Canadian cheddar; grilled medium-rare cuts of beef; rack of lamb; wild game meats; rich bean or mushroom stews; sautéed mushrooms. Drink now to 2028.

STYLE: Medium-bodied and rich

SWEETNESS: Dry, 2.4 g/L

13.0% abv 750ml

36 00

FLAVOUR PROFILE: Clear and bright with a straw yellow hue. The well-integrated bouquet shows notes of red apple and grilled lemon fruit mingling with oak, vanilla bean, butterscotch, and fresh bread.

WINEMAKER’S NOTES: Our signature Chardonnay grapes are harvested from Fruithaven Vineyard in the Four Mile Creek sub-appellation of Niagara-on-the-Lake. The free run juice is barrel fermented and aged sur lie for 10 months in 100% French oak barrels (25% new oak).

BEST SERVED: Serve lightly chilled at 14 to 16°C. Enjoy as a cool evening sipping wine. Serve with smoked salmon risotto; creamy mushroom soup; baked butternut squash; grilled pork chops with Dijon and tarragon; cream sauces on pasta tossed with salmon. Best enjoyed now through 2026.

abv 750ml

Pop the

Traditional Method

Also known as: Champagne Method or Méthode Traditionnelle. Grapes are harvested early while they are still tart. The grapes undergo traditional wine making and a primary fermentation. The base wines are then blended to create a cuvée. This cuvée is bottled with sugar and yeast, which triggers the second fermentation and creates carbon dioxide and fine bubbles. The wine ages on the lees in bottle and is riddled, or moved around, frequently through the aging process. Once the aging process is completed, the bottle is disgorged, removing the lees. A mixture of fresh wine, or Icewine for our Peller Estates Ice Cuvée, called a dosage, is added to the bottle before being sealed.

A rare 100% Chardonnay sparkling wine harvested from the Watching Tree Vineyard within the Lincoln Lakeshore sub-appellation of the Niagara Peninsula. The base wine is a blend of three vintages, each spent time in neutral French oak barrels. This method traditionnelle sparkling spent 48 months aging sur lie in our underground sparkling cellar. The bouquet shows interesting notes of baked yellow apple, almond, toast, buttered pastry, and marzipan. Grilled lemon, apple, toasted almond, biscuit and brioche notes linger on the refreshing finish. Enjoy on its own or paired with smoked salmon appetizers, crab cakes, or creamy brie and camembert.

Trius Showcase Blanc de Blancs

Bubbly!

Charmat Method

For the Charmat method, the secondary fermentation takes place in pressurized stainless steel tanks. Sugar and yeast are added to the wine and the carbon dioxide is released into the tank, which creates bubbles before the wine is bottled.

Sparkling Wine

Around the World

Champagne – CHAMPAGNE , FRANCE

Crémant – FRANCE

Cava – SPAIN

Spumante or Prosecco – ITALY

Sekt – GERMANY

Espumante – PORTUGAL

Cap Classique – SOUTH AFRICA

Sparkling – CANADA

Niagara Sparkling Grapes

Chardonnay, Pinot Noir, Gamay, Pinot Meunier, and Riesling. All grapes used for Sparkling wines are hand-picked.

Sweetness Levels

Brut Natural - fewer than 3 g sugar per litre

Extra Brut - fewer than 6 g sugar per litre

Brut - fewer than 12 g sugar per litre

Why don’t the sparkling wines have a vintage year on the label? How do you ensure consistency year after year?

Peller Family Reserve Secco Bubbles*

$14.95

This Charmat method sparkling wine is made up of 71% Vidal, 11% Gewurztraminer, 10% Chardonnay, and 8% Muscat. The wines were blended to form a cuvée, then fermented for a second time in a closed tank to produce the bubbles. This bubbly has fresh aromas of Bartlett pear, white peach, red apple, and a touch of floral. The off-dry palate comes alive with notes of ripe orchard fruit. Enjoy while dining alfresco, or serve with roasted chicken, spicy shrimp skewers, or pork tenderloin with an apricot glaze.

*Available at The Wine Shop and TheWineShops.com

Non-vintage sparkling wines are created from multiple vintages. By being able to blend from multiple years, we’re able to create a very consistent product. As you can imagine, a sparkling from a hot vintage would taste very different than a sparkling from a cool vintage. Because we can blend the warm and cool years together, as well as adhere to a consistent blend composition, we can create a wine that is reliable and very similar every time you taste it.

– Emma Garner

Fact

All Champagne is sparkling wine, but not all sparkling wine is Champagne. The name Champagne only applies to sparkling wines that are made in the Champagne, France region.

Did you Know?

Trius Winery has the largest underground sparkling cellar in Canada housing over 100,000 bottles.

, WINEMAKER AT THIRTY BENCH WINE MAKERS

park it on THE PATIO

Whether you’re visiting Niagara Wine Country for a day, or an extended stay, we highly recommend doing a patio crawl. Our Niagara estates offer customizable seated wine tastings outdoors along with relaxed dining options for lunch and dinner al fresco.

Reservations are highly recommended, and all of our patios are weather permitting! Reserve online via myWineCountry.com or call our Wine Country Concierge team at 1-888-510-5537 to build a personalized itinerary.

Always a crowd-pleasing stop for the itinerary because not only can you enjoy wine, but you can also enjoy spirits, craft cocktails, beer, or cider alongside Chef Maurice’s delicious menu. There’s something for everyone! Enjoy socializing on the sunny patio with great music and entertainment. If you join us on a Saturday evening in the Summer, we’ll even have a DJ to get the party going.

Terrace Wine Bar at Peller Estates

From late Spring to early Fall, relax on Niagara’s most picturesque vineyard terrace and enjoy casual plates of relaxed wine country fare paired with delicious Peller Estates wines by the glass or bottle, and refreshing cocktails. This is a great spot for lunch, dinner, or to sit and chat over an afternoon beverage. Don’t forget that Chef Parsons sources most of his ingredients from local suppliers; some even come from his own garden at Peller Estates.

The Vineyard Patio at Thirty Bench Wine Makers

Arguably the best kept secret on the Beamsville Bench. If you’re looking for peace and quiet, plus gorgeous views, you’ve come to the right place. Fiona and her team will treat you to friendly hospitality and share their award-winning wines during a seated tasting. You can also upgrade your tasting to include food pairings or share a charcuterie box made for two. Not in the mood for a flight? Sit back and enjoy a glass of wine in the sunshine.

The Ansley Sparkling Terrace at Riverbend Inn and Vineyard

Open to both Riverbend guests and the public, this is the best spot in Niagaraon-the-Lake to watch the sunset. Enjoy stunning vineyard views from morning till night. Chef Ross offers sharable snacks to pair with a refreshing glass of sparkling wine, a craft cocktail, glass of wine or pint of beer. Don’t forget – Riverbend Inn guests receive a complimentary tasting at Peller Estates, conveniently located next door to the Inn. We also offer bicycles or a golf cart shuttle to get you there.

Seated Wine Tastings at Trius Winery, Peller Estates, or Wayne Gretzky Estates

Our three Niagara-on-the-Lake wineries offer a seated wine tasting experience like no other, where the combination of awardwinning wines and charming surroundings will leave you with unforgettable memories and a desire to return time and time again. Each estate offers customizable tasting flights, tailored to your palate. You can also upgrade to premium flights such as Icewine flights at Peller, sparkling wine flights at Trius, and a Gold Medal food and wine pairing experience at Wayne Gretzky Estates.

The Whisky Bar Patio at Wayne Gretzky Estates

E-COMMERCE TEAM patio picks

Tayler

Rozon

e - commerce sales and communications manager

Trius Showcase

Red Shale Cabernet Franc

$65.00

“My wine pick for the patio, and yearround, is the Trius Showcase Red Shale Cabernet Franc. I love this wine because it is a superlative expression of the varietal. Commonly blended with other Bordeaux varieties and long thought of as a ‘supporting character’, lighter style Cabernet Franc from cooler climates (Loire Valley and Niagara-on-the-Lake) have lighter tannins and red fruit flavors, floral notes, and an herbal side. In Ontario we make some of the finest examples that showcase the elegance of this varietal. The Red Shale Cabernet Franc is an absolutely stunning wine by itself, but you can pair it with many foods. It’s a prime complement to grilled vegetables, lentil and leek soup, roasted chicken, or goat cheese perogies.”

Thirty Bench Winemaker’s Blend Rosé

$24.95

“I enjoy Rosé all year, but summer is especially Rosé season for me! My go-to is the Thirty Bench Winemaker’s Blend Rosé. The blend is made up of 66.1% Pinot Noir, 18.2% Pinot Meunier, 14.2% Gamay Noir, and 1.5% Riesling. It’s dry and delicate with notes of strawberries, sweet cherry, watermelon, white peach, and summer flowers. I love pairing it with fresh summer salads, charcuterie, and cheese boards.”

Trius Distinction

Sauvignon Blanc

$19.95

“With summer in full swing, there’s no better time to enjoy dishes like goat cheese salads, fish tacos topped with cilantro, and basil pesto pasta. The Trius Distinction Sauvignon Blanc is the perfect pairing here, showcasing delicate citrus, floral, herbal, and mineral characteristics, with additional notes of tropical fruit. The natural acidity of this Sauv Blanc will bring out the freshness in cilantro, the licorice notes in basil, and tangy qualities in goat cheese. For these reasons, Trius Distinction Sauvignon Blanc is the star of summer patio meals.”

e - commerce digital marketing manager

Trius Brut Rosé

$29.95

“I love a good bubbly for so many occasions and the Trius Brut Rosé quickly became my go-to. The tiny spiraling bubbles rise gently through the wine with refreshing acidity on the finish. I enjoy it most alongside brunch, whether it’s part of a mimosa or pairing it with savoury treats.”

e - commerce operations specialist and sommelier

Peller Estates

Private Reserve Gamay

$25.95

“My patio pick is a grape that’s stormed the Ontario wine scene, Gamay; my favourite bottle is the Peller Estates Private Reserve Gamay. With juicy berry flavours that are balanced by earthy tones, Gamay tastes even better slightly chilled. It’s a versatile grape that makes amazing rosé, red, and even sparkling wine. When the temperatures rise, Gamay is a crushable red wine perfect for patio, picnics, and family BBQs.”

Mackenzie Plum

e - commerce and direct to consumer graphic designer

Thirty Bench Winemaker’s Blend Riesling

$24.95

“Enjoy a refreshing break from having fun in the sun with the Thirty Bench Winemaker’s Blend Riesling. Best enjoyed sitting on a patio or lounging pool side on a hot, sunny afternoon. The light, crisp citrus notes pair great with your midday snack or happy hour, including fruits and veggies, shrimp cocktail, and chips and dip.”

Anahita Pouget director of national direct to consumer vqa

Brianne Carter

Krystina Roman

Nicholas Rennie salesforce marketing cloud administrator

Summer Rose Sangria

by ina garten

1-750 ml bottle Rosé wine

1/2 cup pomegranate juice

1/3 cup lemon juice, freshly squeezed

1/4 cup superfine sugar

3 tbsp Grand Marnier

1 tbsp Cognac or Wayne Gretzky Estates Brandy

1 cup water

1/2 cup fresh raspberries

8 large strawberries, hulled and quartered

2 red plums, pitted and sliced 1/4 inch thick

Combine all ingredients in a large pitcher. Stir, then cover and refrigerate for at least two hours or overnight. Serve over ice topped with the macerated fruit.

by executive chef frank dodd, trius winery restaurant

1/2 cup orange juice, freshly squeezed 1/4 cup lime juice, freshly squeezed

1/4 cup grapeseed oil

kosher salt

cracked black pepper

3 cloves garlic

2 tsp oregano, fresh or dried

1 tsp ground cumin

2 oz achiote powder

2 tsp onion powder

2 kg chicken thighs, boneless and skinless canola spray oil

Add all the marinade ingredients together to a blender and blend until smooth. Place the chicken in a large sealable bag and pour the marinade over the chicken. Marinate for at least 3 hours or overnight.

BBQ Chicken: Preheat outdoor BBQ to medium-high heat. Remove chicken from the bag and discard excess marinade. Spray oil onto the skin side of the chicken, season with salt and pepper and place on hot BBQ. Grill for 3 to 5 minutes per side, depending on the thickness of the thighs. Turn the thighs and repeat.

Place thighs on top grill rack of BBQ or on one side of BBQ that is low heat. Grill the chicken covered for about 20 to 25 minutes, flipping once halfway through. The chicken is cooked through at 165°F to 175°F. After the chicken is cooked, let it rest on a cutting board for 5-10 minutes before slicing it to allow all the juices time to settle.

Serves 4

BBQ Pulled Pork

by executive chef frank dodd, trius winery restaurant

corn

6 corn ears

olive oil

2 tsp chipotle chili powder

1/3 cup cotija cheese or fresh Parmesan, crumbled

1/4 cup fresh parsley or cilantro, finely chopped kosher salt

2 limes, juiced

crema

1 cup heavy cream

2 tbsp sour cream

1 lime, juiced

1/4 tsp chipotle chilie powder

1/4 tsp salt

Place each husked ear of corn on a piece of foil. Brush with olive oil and lightly sprinkle all sides of corn with salt. Wrap foil tightly around corn.

Preheat the grill to medium heat and place all 6 ears of corn on the grill grates. Close lid and cook for 15-20 minutes or until the corn can easily be pierced with a fork. Turn often while the corn is cooking to prevent burning.

While the corn is cooking, whisk the ingredients for the crema together in a bowl. Remove the corn from the foil and lightly brush each ear of corn with sauce mixture and sprinkle chipotle chili powder, cotija cheese, fresh parsley or cilantro, and fresh lime juice over each ear of corn and serve.

Serves 6

by

executive chef jason parsons, peller estates winery & restaurant

6-8 lbs pork butt

6 tbsp brown sugar

6 tbsp kosher coarse salt

2 tbsp ground black pepper

2 tbsp ancho chili powder

1 tbsp ground ginger

2 tbsp dried mustard

2 tbsp garlic powder

1 tbsp onion powder

Combine the spices with the brown sugar in a bowl. Rub the pork butt with a thin coating of grapeseed oil, then rub the spices onto the pork creating a nice thick crust all over the meat. Preheat your BBQ to 250°F and place the seasoned pork butt on the grill. Place two small heat-proof containers of water on either side of the roast to add humidity to the BBQ. Close the lid and allow to cook for 4 hours. We are aiming for an internal temperature of 170°F. It may take up to 6 hours.

Once the internal temp reaches 170°F remove from the grill and wrap the pork in a double layer of tinfoil. Return the wrapped roast to the BBQ and continue to cook for a few more hours until the internal temp reaches 205°F. Once it reaches 205°F, you can remove the roast, but do not unwrap the tinfoil. It is important to allow the pork to rest for at least another hour or two. This will make sure all the juices stay in the roast.

Once rested you can unwrap and start to pull apart the meat. Now you can decide if you wish to serve it straight up or coated in a BBQ sauce, both will be fantastic.

Serves 6

Mexican Pollo Asado

Mexican Street Corn

Beer and Cheddar Mac and Cheese

by sous chef jamie smith, wayne gretzky estates

2 cups cooked pasta

3 cups milk

1 bay leaf

2 cloves garlic, crushed

1 shallot or 1/2 small onion

2/3 cup butter

2/3 cup all-purpose flour

3 cups grated cheese

salt and pepper to taste

1/4 cup your favourite beer or 1 oz whisky

Sweat the onions, garlic, and bay leaf together and add the milk to steep over medium heat. In a separate pot, melt the butter and add the flour. Cook over low heat until the mixture turns light golden in colour. Pick out the bay leaf from the milk mixture, then add to the butter and flour roux. Whisk and cook on a low heat until thickened. Add the cheese and season with salt and pepper. Add a shot of beer or whisky for flavour. Fold in the pasta and place in a serving dish.

Serve with your favourite toppings such as bacon, pulled pork, jalapenos etc.

Serves 4

Rossco’s Cornbread with Pimento Cheese

by executive chef ross midgley, riverbend inn & vineyard

cornbread

2 cups cornmeal

2 cups bread flour

1 tbsp salt

1 tbsp ground cumin

1 1/2 tbsp baking powder

3/4 tbsp baking soda

1 1/4 cup sugar

2 1/4 cups buttermilk

4 eggs

1 cup grapeseed or canola oil

pimento cheese

2 cups cream cheese

1/2 cup sour cream

1/2 cup mayonnaise

1 1/2 cup roasted pimentos, or peeled and seeded roasted red peppers

1 tsp ground coriander

1 tsp ground cumin

1 tbsp garlic powder

6 shakes tabasco

1 tbsp fresh chives, chopped

In separate bowls, sift together the dry ingredients and whisk together the buttermilk and eggs. Add the dry ingredients to the milk mixture and whisk to combine. Drizzle in the oil and stir.

Preheat your oven to 350°F. Spray a 9” x 13” pan and line with parchment paper. Pour your batter into the pan and bake for 1 hour or until a toothpick inserted in the center comes out clean. Set aside to cool.

To make the pimento cheese, allow all ingredients to come to room temperature and blend together. Serve with your cornbread.

Serves 6

Cedar Plank Salmon

by sous chef jamie smith, wayne gretzky estates

1 untreated cedar plank

4 lb piece of salmon

salt and pepper

1 lemon

1 oz Wayne Gretzky Estates Ice Storm Vodka

2 sprigs dill

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

On the flesh side of the salmon, lightly coat with salt and pepper. Slice, grate, or zest your lemons and place on top of the salmon with the dill. Sprinkle on the vodka. Cover and refrigerate for a few hours.

Soak the cedar plank in warm water for about an hour. Place the cedar plank on the BBQ, pre-heated to 350°F, on the opposite side of the flame. Place salmon on top of the plank and cook using indirect heat until desired doneness, about 12 – 15 minutes.

Serves 4

Ale Marinade for BBQ Steak

by executive chef ross midgley, riverbend inn & vineyard

2 cups dark ale

1/4 cup lemon juice

1/3 cup brown sugar

2 tbsp kosher salt

1 large onion, julienned and lightly sautéeed

1 bay leaf

2 tbsp Worcestershire sauce

1 clove garlic, smashed

1/2 tsp black pepper

1 tsp juniper berries

1/2 tsp ground allspice

1 tsp ground coriander

Combine all ingredients in a saucepan and bring to a boil. Once boiled, remove from heat and allow to cool completely. Once cooled you can submerge steaks for 6 hours, or overnight. Remove steaks from marinade and allow them to dry and come to room temperature on a paper towel before grilling.

Makes enough for 6 steaks

Rossco’s Rib Rub

by executive chef ross midgley, riverbend inn & vineyard

5 tbsp chili powder

5 tbsp ground cumin

4 tbsp ground coriander

2 tbsp kosher salt

2 tbsp paprika

2 tbsp dried thyme

2 tbsp ground allspice

6 tbsp brown sugar

1 tbsp ground black pepper

1/2 tsp cayenne pepper

Combine all ingredients in a large bowl and mix well. Place mix in a tightly sealed container. This rub can be used for ribs, chicken, or salmon.

Makes 1 cup

Blueberry Barbeque Sauce

by executive chef ross midgley, riverbend inn & vineyard

3 cups frozen blueberries

3 cups ketchup

1/3 cup bourbon

2 tbsp shallots, brunoised

3 tbsp Dijon mustard

2 tbsp tabasco

2 tbsp Worcestershire sauce

2 tsp garlic purée

2 tsp smoked paprika

1 cup maple syrup

1/2 tsp nutmeg, ground

1 tsp cinnamon, ground

2 tbsp sherry vinegar

1/4 cup fresh rosemary, chopped

Combine and cook over low heat for 2 hours. Purée and adjust acidity with sherry vinegar. Cool slightly and stir in chopped fresh rosemary.

Makes 1 cup

Bacon Crusted Pork Ribs

by executive chef jason parsons, peller estates winery & restaurant

4 whole pork back ribs

braising

1 L apple cider

2 L chicken stock

3 stalks rosemary, fresh

4 cloves garlic

1/2 tbsp black peppercorns

1 red Thai chili

bbq sauce

2 cups ketchup

1/4 cup Worcestershire sauce

1 tsp ground cinnamon

1/2 cup honey

1 cup apple cider

bacon crust

2 cups crispy bacon, finely chopped

1 cup panko breadcrumbs, lightly toasted

1 cup leeks, chopped & fried

1 cup green onions, finely chopped

Cut the ribs in half and place in a large pot, cover with apple cider, chicken stock, cinnamon, rosemary, garlic, peppercorns, and the Thai chili. Bring to a boil and simmer until tender, approximately 2 hours.

Once cooked, remove from the heat and chill. Preheat your BBQ and mix all the crust ingredients into a shallow tray. Brush the ribs with the BBQ sauce and char on the heated grill. Once the ribs are nice and charred, brush again with the BBQ sauce (using a clean brush) and then roll them in the bacon crust. Completely cover the ribs with foil and serve immediately.

Serves 8