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.”

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 by executive chef frank dodd, trius winery restaurant

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.

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

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