WINTER 2021
Soothing
COMFORT FOODS
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Editors Riley McGilvray Madison Vine Wine Club Manager Ashley White Contributors Maurice Desharnais Katie Dickieson Marcella DiLonardo Frank Dodd Elise Doyle Emma Garner Matthew Jung Craig McDonald Fiona Muckle Amanda Munday Leona Nicoletti Jason Parsons Mark Torrance Allison Vaughan Samantha Vine Nataschia Wielink 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
Note from the Editors While we are enjoying all the incredible winter activities here in Niagara Wine Country, we’re also looking forward to longer days and sunshine again this Spring. While 2020 was an extremely challenging year for most, we appreciated being able to spend quality time with our loved ones at home and taking the time to understand what is truly important to us. We also spent a lot of time reading, cooking, learning and of course, binge watching too much television (we still can’t believe that Tiger King only came out last March?!). In 2021, we wish for health and happiness for you and your loved ones. We hope you get to try new things, set new traditions and try some new drinks (we have some great winter recommendations on pages 18 & 19)! Finally, we’d like to say a massive thank you to all the healthcare and other essential workers who are truly our heroes for working through this pandemic. We’d also like to acknowledge our frontline retail, restaurant, concierge and warehouse staff, thank you for providing our guests with incredible customer service while faced with frequent provincial and regional mandate changes.
Cheers, Riley McGilvray & Madison Vine
myWineLife is published 4 times a year by Andrew Peller Limited.
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@thirtybench winter 2021 myWineLife 3
Winemakers Update
3 WINEMAKERS. 3 QUESTIONS.
w ine m a k e r
CRAIG MCDONALD Trius Winery & Wayne Gretzky Estates
Q.
2020 WAS ROUGH, BUT IT SEEMED LIKE A GREAT VINTAGE FOR OUR GRAPES. ARE THERE ANY AGING WINES STANDING OUT FROM THE CROWD YET?
A.
It was a little cool over the Summer, but then July and August were incredibly hot and dry, which means a great year for reds. The Syrah and Cab Franc look superb and will rival the 2012 and 2016 vintages. - Craig The fruit was excellent this vintage. The warm dry harvest season was near-perfect! The Gamay Noir is very strong already, great aromatics and colour intensity. I am VERY excited about Cabernet Franc – power, structure, fruit…it is all there! - Katie
w ine m a k e r
KATIE DICKIESON Peller Estates
w ine m a k e r
EMMA GARNER Thirty Bench Wine Makers
4 myWineLife winter 2021
Vintage 2020 was incredible. The days were sunny and there was very little rain which resulted in cleaner fruit and more flexibility in harvesting. The heat and dry conditions also contributed to some amazing Bordeaux variety ripeness – really excited to see where these wines finish up! - Emma
Q.
CAN YOU SUM UP MALOLACTIC FERMENTATION? WHEN DO YOU USE THIS PROCESS?
A.
All of our reds go through Malo, but we restrict the whites as we want that focus and freshness to drive the wine. It’s also a great way to ensure our wines age a little longer. - Craig Malolactic fermentation, often referred to as ‘Malo’, is a secondary fermentation process which converts malic acid to lactic acid. The conversion of naturally occurring malic acid into a softer lactic acid will happen naturally in most varietals and is very commonly employed in red varietals and some Chardonnay styles. I use malo on all red varietals and a small number of the barrels that eventually become part of the Andrew Peller Signature Series Chardonnay. - Katie MLF is a process where bacteria is added to the wine to decrease the overall acidity. The bacteria convert malic acid (crisp acid found in apples) to lactic acid (smoother feeling acid found in milk). We ensure this acid fermentation takes place in all red wines – it not only contributes to a smoother wine but also adds to the overall microbial stability of the wine. - Emma
HERE’S WHAT OUR WINEMAKERS LOVE TO DO DURING THE WINTER MONTHS: I love to cook and am social during the winter as the Summer and Fall tends to be busy as you could imagine. It’s also the best time to head home to Australia and catch up with family and friends and get another summer in. - Craig Skating. I grew up figure skating all winter and it is still one of my favourite winter activities! - Katie I would love to say that I am an avid skater – but I’m terrible! I do love it because my kids encourage me to get out on the ice and keep trying to improve. I like heading to the rink with my husband and kids and then to the pub to warm up. It’s the perfect winter afternoon. - Emma
winter 2021 myWineLife 5
Soothing comfort foods
Cherry Merlot Braised Lamb Sirloin with Roasted Mushrooms and Brussels Sprouts with Goat Cheese Polenta By Executive Chef Jason Parsons, Peller Estates recipe page 20
6 myWineLife winter 2021
The Smoothie Club Orange, Ginger Carrot | Green Goodness | Lemon and Blueberry
By Executive Chef Frank Dodd, Trius Winery recipe page 21
Papa’s Healthy Morning Muffins By Executive Chef Frank Dodd, Trius Winery recipe page 21
winter 2021 myWineLife 7
Detox Chicken and Udon Noodle Soup By Executive Chef Frank Dodd, Trius Winery recipe page 21
Thai Coconut Soup By Executive Chef Maurice Desharnais, Wayne Gretzky Estates recipe page 22
8 myWineLife winter 2021
Chicken Paprikash By Executive Chef Maurice Desharnais, Wayne Gretsky Estates recipe page 22
winter 2021 myWineLife 9
1
How did you become a retail buyer?
2
How long have you been with Andrew Peller Limited?
3
Which retail stores do you buy for?
4
What is your favourite season to buy for?
5
What has been your favourite trade show/event to attend?
6
How do you determine what’s going to be on trend? What can we expect for 2021?
By accident! I went to school for interior design and realized I loved the behind the scenes of retail how items are merchandised and displayed and how we tell the story.
I’ve been with Andrew Peller Limited for three years.
All five of our estates in Kelowna, BC, Trius Winery, Wayne Gretzky Estates, Peller Estates and Thirty Bench, plus all of our The Wine Shop locations across Ontario and our newly developed e-commerce site thewineshops.com.
This is a question I get all the time and it’s a good one! Right now, I am prepping for Spring which is fresh and bright, and the busiest time of the year for our wineries. BUT… I am a sucker for Christmas!
MEET THE BUYER
Allison Vaughan
10 myWineLife winter 2021
I miss tradeshows! The Atlanta Market is my favorite for this industry. It is 18 floors that loop around and around tons of amazing products. The art of buying is to not let your brain get tired of seeing the same thing over and over. You have to be “on” for an entire tradeshow, which is normally a three to four-day trip for me. When you find something amazing and perfect, it sparks a new energy to keep going.
I follow trend reports across all industries; apparel, home, as well as food and drink. My Instagram feed is a mis mash of all things awesome! However, most of the time it is my gut that tells me where I’m going to take our stores each season. Spring 2021 is about self-care and love for friends, family and self. A trend I’m really enjoying is a love for local. We have some amazing local suppliers that are innovative in addition to beautifully designed and packaged.
NRG STYLE INC. Burlington, Ontario Woodworking has been Neil’s life-long passion. He recently realized he would never feel fulfilled until he committed to it full-time. For Neil, there’s nothing like the smell of a freshly sanded table top; the excitement that comes from taking a 100-year-old barn board and bringing it back to life; and the pride he feels when looking at a finished piece, unique in its own way. His passion, and the driving force behind his business, is to make a positive and lasting impact on peoples’ lives. For example, by creating a dining table for generations of families to share their meals around.
Love LOCAL
CHRISTY’S GOURMET GIFTS Burlington, Ontario Sweet things happened when artist baker, Christy, and a passionate chocolatier, Bernhard, fell in love. Established in 2002, Christy’s Gourmet is a family-run chocolate and sweets boutique in Burlington, Ontario. All their products are lovingly created in small batches to maintain their artisanal quality. Every day is different in the shop. They love to get creative and reveal new products to their customers. Their sweet little shop has been described as “tiny but mighty”, but what they lack in size they make up for in heart.
Look for these new Ontario brands in-store this Spring Soak - toronto Maison Apothecary - oakville Bella Buddha Beads - niagara Mind your Bees - niagara-on-the-lake
BRUNETTE THE LABEL Vancouver, British Columbia Founded by Miriam Alden in 2014, Brunette the Label is a Canadiandesigned clothing and accessory brand based in Vancouver. Their mission is to uplift, inspire, strengthen and elevate women to be the best version of ourselves across the country.
RUSTIC DESIGNS BY RICH Hamilton, Ontario
HEN + BEAR London, Ontario
Rustic Designs by Rich is a family owned business operating in the historic cotton factory in Hamilton. They are the leader in one-of-a-kind black walnut charcuterie and serving boards. These versatile pieces can be used to serve appetizers, cheese and charcuterie or can even be displayed as wall art.
Born and raised in London, Ontario, Genevieve Smolders graduated from Ryerson University with a bachelor’s degree in design. She renovated her basement studio to create local, handmade jewelry creations inspired by a free spirt lifestyle, fashion and travel. winter 2021 myWineLife 11
Your March Wine Allocation THIRTY BENCH SMALL LOT CABERNET FRANC 2018
THIRTY BENCH SMALL LOT WOOD POST RIESLING 2019
APPELLATION: VQA Beamsville Bench STYLE: Full-bodied and firm
APPELLATION: VQA Beamsville Bench STYLE: Light to medium-bodied and balanced
750ml
13.6% abv
7520
750ml
10.2% abv
2995
FLAVOUR PROFILE: Bright garnet in colour with a lovely, aromatic bouquet of smoky oak, black pepper, tobacco leaf, dark plum and currant. The rich palate shows notes of spiced blackberry, with accents of sweet oak and earth. The extra dry finish lingers with notes of black tea, black pepper spice, black currant, oak, smoke and cocoa powder.
FLAVOUR PROFILE: Clear and bright with a lovely aroma of apple, Anjou pear, white peach and mineral. This wine is perfectly balanced between natural sweetness and acidity. Ripe fruit notes of peach, melon and pear dance on the palate while flavours of tangerine, pink grapefruit, mineral and a touch of juicy peach linger on the finish.
WINEMAKER’S NOTES: Cabernet Franc grapes were handpicked from the most northern section of our own Thirty Bench vineyard. The Cabernet Franc is isolated from the rest of the vineyard and farmed organically. The juice underwent traditional red wine making with three to four weeks of skin contact in open wooden fermenters and hand-plunged to break the surface cap two to three times daily. The individual batches received different strains of yeast and varying length of maceration to increase complexity in the final blend. The wine was barrel aged in 100% French oak for 20 months with a full malolactic fermentation. Individual barrels were selected to create the final blend.
WINEMAKER’S NOTES: After daily visits to the vineyard and tasting the grapes to find that perfect flavour profile, our winemaker chose to harvest the grapes in mid-September. The grapes were hand-picked and hand-sorted from older vines within our own ‘Wood Post Vineyard’. After careful selection of the finest grapes, the juice was cool fermented at about 12 to 14°C and aged in stainless steel tanks to capture the unique terroir of the vineyard.
BEST SERVED: Serve at a cool room temperature of 16 to 18˚C. Enjoy now or cellar through 2028. Decanting is recommended if drinking through now through 2022.
FOOD PAIRINGS: Enjoy with grilled red meats, steak and kidney pies, winter stews and 70% dark chocolate.
12 myWineLife winter 2021
BEST SERVED: Serve chilled at 10 to 12˚C. This wine will continue to develop through 2025.
FOOD PAIRINGS: Serve with fresh spring rolls and dipping sauces; sushi; clove-studded baked ham; lemon chicken or turkey with dried fruit stuffing.
LOVED IT AND NEED MORE?
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.
THIRTY BENCH SMALL LOT PINOT GRIS 2019 APPELLATION: VQA Beamsville Bench STYLE: Medium-bodied and dry
750ml
13% abv
2995
FLAVOUR PROFILE: Clear and bright with a delicate bouquet of melon, Bartlett pear, yellow apple and a touch of earth. This dry, medium-bodied Pinot Gris has a smooth, slightly rich mouthfeel, great texture, and fl avours of melon and spice. The perfect balance of acidity refreshes on the fi nish along with notes of spice, melon and pear. WINEMAKER’S NOTES: Pinot Gris was hand-picked over the course of two different picking dates at the end of September from our estate vineyard. This was done to create two distinctly different wines that would allow for more options when it came time to blend the wine. The grapes were hand-sorted and then whole-bunch pressed. 60% of the juice was fermented and aged in neutral French oak barrels, and 40% was fermented in a concrete egg and then run to older French oak barriques for 6 months, prior to blending. BEST SERVED: Serve lightly chilled at 14 to 15˚C. This wine will continue to develop through 2022.
FOOD PAIRINGS: Enjoy with creamy lentil soup, roast chicken, pan fried scallops, pasta in a light cream sauce or smoked salmon quiche.
NOTE FROM THE WINEMAKER
Emma Garner Since we’ve been socially distancing all winter long, I have been spending my days both indoors curled up with a good book and a glass of wine, and outdoors, spending time with my family. We enjoy figure skating on outdoor rinks and hiking through the snowy vineyards on the bench. It’s been wonderful to spend more quality time with our loved ones over the last year. The vineyards are defrosting after a cold winter. We have been pruning the vines and once the temperatures start to rise, the sap will begin flowing and soon enough the buds will appear. We’ve also been busy in the cellar, bottling our white wines and Rosé. I can’t wait to enjoy a refreshing glass of wine at the picnic tables this summer. Speaking of summer, we’re already counting down the days until Graze the Bench (hopefully) returns in June.. It is one of our favourite weekends of the year and since we had to postpone the event last summer, we’re even more eager for the event this year. Have you visited for our Back Vintage Tasting Experience at The Cottage yet? You’ll enjoy speciality wines from our limited cellar collection alongside a delicious charcuterie box – it’s not to be missed! Cheers,
Emma Garner, Winemaker Thirty Bench Wine Makers winter 2021 myWineLife 13
&
In
the winter, we love to indulge. We’re bundled up in layers and craving comfort foods. In January, we might be eating on the healthier side because we made a resolution that this year - we’d incorporate more fruits and vegetables. In February, the resolutions tend to come to a halt once Valentine’s Day rolls around and candy and chocolate is in our face at every store. Who can resist those discounted chocolates? Here are some tips on how to enjoy chocolate with wine, not only on Valentine’s Day, but year-round.
TOP TIPS
p erf ec t pa iring s
Wine
Chocolate
• Start with a wine that is slightly sweeter than the chocolate.
• Match the style and weight. Less intensely flavoured chocolate pairs well with lighter-bodied wines and chocolate with more intense flavours can pair well with fuller-bodied wines. • For 80% dark chocolate or higher, reach for a fortified wine (Sherry or Port). • If the chocolate has dried fruit in it, pair it with a wine with fruit-forward flavours. • Avoid overly dry, tannic red wines with dark chocolate as the tannins will clash and taste bitter. • Sparkling wine can be paired with any chocolate. It is the most versatile and foodfriendly wine. 14 myWineLife winter 2021
MILK CHOCOLATE
DARK CHOCOLATE
Wayne Gretzky Estates Merlot
$15.95
Wayne Gretzky Estates Cabernet Merlot
$15.95
Trius Baco Noir
$16.95
Trius Syrah
$25.95
Thirty Bench Small Lot Cabernet Franc
$75.20
Peller Estates Private Reserve Late Harvest Vidal $29.95 WHITE CHOCOLATE Trius Rosé
$17.95
Thirty Bench Small Lot Pinot Noir
$36.95
Peller Estates Signature Series Riesling Icewine $50.00
Shop our favourite Donini and Christy’s Gourmet chocolate items at our winery retail stores. We have the perfect items for gifting, sharing (or not!).
winter 2021 myWineLife 15
Cheese& Charcuterie If you haven’t experienced the new Wayne Gretzky Estates Tasting Hall, we highly recommend that you to try a charcuterie board from our Bites menu with your tasting. We’re newly obsessed with Chef Maurice Desharnais’ whipped salted caramel goat cheese spread! 16 myWineLife winter 2021
A perfect day spent in Niagara means wine tastings enjoyed alongside an artisanal cheese and charcuterie board. Our winery chefs each have their own signature charcuterie style using local cheeses, meats, fruit, pickled vegetables, jams and jellies. Here are some of their favourite ingredients to recreate your own board at home. CHEESE
SAVOURY
Blue Benedictine (Saint-Benoît-du-Lac, Quebec)
Triple Crunch mustard Sauerkraut Olives Pickled vegetables Nuts
Buffalo Bliss Brie (Aylmer, Ontario) Nosey Goat (Jordan Station, Ontario) 5 Brothers Smoked Gouda (Woodstock, Ontario) Avonlea Clothbound Cheddar (Charlottetown, PEI) MEAT Capicola Prosciutto Soppressata Salami Paté or terrine
SWEET Fresh honeycomb Fresh and dried fruit Bread and butter pickles Fruit compote & Icewine jelly Dark chocolate BREAD Fresh baguette Walnut bread Crackers Crostini Bread sticks winter 2021 myWineLife 17
WinterCOCKTAILS Mix it up and enjoy our team’s seasonal cocktails!
Let us know what you think by sharing your photos online and tagging the winery and #mywinelife #wineclub.
SCHNAPPY SHAKE 1 oz 1/2 oz 2 oz 1/2 oz handful
Wayne Gretzky Estates Salted Caramel Cream Wayne Gretzky Estates Red Cask Whisky coffee peppermint schnapps ice crushed candy cane
Add all ingredients to a blender with ice. Blend until smooth and pour into a glass rimmed with crushed candy cane. Top with coconut whipped cream.
Created by Elise Doyle direct to home wine specialist
SNICKERDOODLE MARTINI 2 oz 1/2 oz 1 oz 1 oz
Wayne Gretzky Estates Canadian Dream Wayne Gretzky Estates Old Fashioned Simple Syrup vodka butterscotch liquor ground cinnamon or nutmeg
Created by Amanda Munday wine country concierge
Add all ingredients to a cocktail shaker with ice. Shake until cold and serve in a martini glass. Top with a sprinkle of cinnamon or nutmeg.
Do you have an amazing cocktail? Share it and your creation could be included in a future issue of myWineLife magazine for all our wine club members to enjoy at home. 18 myWineLife winter 2021
COBRA CHAI whisk y infusion
1 bottle
Wayne Gretzky Estates Red Cask Whisky whole cardamon whole allspice whole cloves cinnamon sticks
Add ingredients to the whisky bottle and let infuse for 24 – 48 hours. Strain and discard the spices. 1/2 bottle 1 oz 1/2 oz 1
Created by Samantha Vine wine country concierge
SUGAR SHACK CIDER 1 1/2 oz 1/4 oz 2 cups
No Boats on Sunday Original Apple Cider infused whisky Wayne Gretzky Estates Ginger Simple Syrup Ontario apple granulated sugar ground cinnamon
Slide an apple slice along the rim of a highball glass and coat with the cinnamon sugar mix. In a mixing glass, combine the No Boats on Sunday cider, infused whisky and ginger simple syrup. Stir ingredients with ice until chilled and strain into your glass. Garnish with a dash of cinnamon and a skewered apple slice.
Wayne Gretzky Estates Maple Cask Whisky Wayne Gretzky Estates Maple Syrup warm apple cider apple slices cinnamon stick
Add Maple Cask whisky and maple syrup to a mug and top with warm apple cider. Stir and garnish with an apple slice and cinnamon stick. Relax & warm up with this cozy cocktail!
Created by Matthew Jung peller estates retail
Email your recipe, a photo and the story of how it came to be to wineclub@peller.com winter 2021 myWineLife 19
Cherry Merlot Braised Short Ribs by executive chef jason parsons, peller estates winery restaurant
1 whole 2 tbsp 2 tbsp 2 1 whole 1 whole 2 2 cups 8 cups 1/2 cup 1/4 cup
Ontario lamb sirloin grapeseed oil butter shallots, finely chopped stalk of celery carrot, peeled and cut once lengthwise vine ripened tomatoes, cut into large dice Peller Estates Signature Series Merlot lamb or beef stock cherries, dried figs, dried
spice bag
Wrap the following in cheese cloth so you can remove after cooking 5 white peppercorns 1 star anise 2 bay leaves 3 whole cloves In a braising pot, warm the grapeseed oil and brown the lamb sirloin on all sides. Once golden-brown, remove from the pan and add in butter, shallots and garlic. Sweat without colour for one minute and then deglaze with the merlot wine. Reduce the wine by half and then return the seared lamb to the pot. Add in the lamb stock, spice bag, large pieces of carrots, leeks, tomatoes and simmer for 2 hours. Add in the dried cherries, dried figs and continue to simmer for another 30 minutes to 1 hour. Until the lamb is tender, but not falling apart. Once cooked, remove from the heat and allow to rest before serving. To a serve, add the cheesy goat cheese polenta, brussels sprouts and mushrooms and top with braised lamb. Serves 4-6
Sauteed Brussels Sprouts and Woodland Mushrooms by executive chef jason parsons, peller estates winery restaurant
1/4 cup 1 tbsp 3 cups 2 cups 1 1 clove 1/2 cup 1/2 tsp
butter grapeseed oil woodland mushrooms (shiitake, oyster, chanterelle, king oyster) brussels sprouts, blanched and cut in half shallot, finely chopped garlic, finely chopped Peller Estates Signature Series Chardonnay fresh thyme leaves, finely chopped
Heat the grapeseed oil in a frying pan over high heat. Add the blanched brussels sprouts and slightly char on all sides. Add the butter. When the butter turns brown, add the shallots, garlic, mushrooms, and thyme. When the mushrooms start to soften, deglaze with the Chardonnay. Season with fine salt, ground white pepper. Serves 4-6 20 myWineLife winter 2021
Goat Cheese Creamy Polenta by executive chef jason parsons, peller estates winery restaurant
1 cup 3 cups 1 cup 1/2 cup 1/4 cup
fine semolina polenta 10% cream chicken or vegetable stock goat cheese parmesan cheese, grated
Combine the stock and 10% cream in a medium pot and warm over medium to high heat. Once it reaches a simmer, whisk in the polenta. As it thickens, change the whisk to a wooden spoon. Continue to stir to make sure there are no lumps. Slowly melt in the goat cheese, parmesan and then taste. Add some fine salt and ground white pepper if needed and serve immediately. Serves 4-6
The Smoothie Club by executive chef frank dodd, trius winery restaurant orange, ginger, carrot
1 1 cup 1/3 cup 1/2 tsp 1/2 cup 1
banana orange slices, fresh carrot, grated ginger, freshly grated almond milk handful ice cubes (optional)
lemon and blueberry
1 1 1/2 cups 1/4 cup 1/2 tsp 1/2 tsp 1 tbsp 3/4 cups
banana blueberries, frozen old fashioned oats lemon zest lemon juice sliced almonds unsweetened almond milk
green goodness
Papa’s Healthy Morning Muffins by executive chef frank dodd, trius winery restaurant
1 cup 1/2 cup 1 cup 3/4 cup 1 tbsp 2 tsp 1/4 tsp 1 cup 1 cup 1 large 1 cup 3/4 cup 1/4 cup 3/4 tbsp
whole wheat flour all-purpose flour regular oats brown sugar, packed wheat bran baking soda salt plain fat-free yogurt ripe banana, mashed (2) egg pitted dates, chopped walnuts, chopped dried pineapple, chopped ground flaxseed
Preheat oven to 350°. Place 18 muffin cups liners in muffin cups; coat with cooking spray. Combine flours, oats, brown sugar, wheat bran, baking soda and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Mix yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans and cool on a wire rack.
1 cup 1 tsp 3 1 cup 1/2 cup 2 cups 1/2 1 tsp 1 tsp
coconut water or milk lime zest, finely grated limes, peeled and quartered green kale leaves, torn and stalk removed mint leaves, firmly packed pineapple, frozen medium avocado, peeled and pitted ginger, minced coconut oil
Add all ingredients to a high-powered blender and blend until smooth, 30 seconds – 1 minute. Serve and enjoy. Serves 1-2
Detox Chicken and Udon Noodle Soup by executive chef frank dodd, trius winery restaurant soup base
5 cups 6 slices 3 cloves 1
chicken broth fresh ginger, peeled, 1/4 inch garlic, crushed green onion, cut into 2 inch pieces
chicken udon soup
3 1/2 oz 1 tbsp 1/2 cup 2 tsp 1 clove 1 tbsp 1/4 cup 4 15 oz 4 1/4 cup 10 oz
shiitake mushrooms, fresh canola oil carrots, sliced fresh ginger, peeled, minced garlic, minced soy sauce sake, or dry white wine chicken breasts, cooked and shredded salt and pepper udon noodles eggs, hard boiled and sliced green onions, diagonally cut baby bok choy, cut into 4 sections
Soup Base: Remove stems from the mushrooms and thinly slice the mushroom caps. Set aside. Combine mushroom stems, chicken broth, ginger slices, crushed garlic, and green onions in a large saucepan. Bring to a boil, reduce the heat and simmer 20 minutes. Turn off heat and let stand for 10 minutes. Strain stock through a strainer or sieve over a bowl; discard solids. Chicken Udon Soup: Heat a large saucepan over medium-high heat. To the pan, add canola oil, sliced mushroom caps and carrots; sauté for 2 minutes. Add minced ginger and garlic; sauté for 1 minute. Add sake, and cook for 4 minutes, scraping pan to loosen any browned bits. Add strained stock to the pan. Bring to a boil and reduce heat to mediumlow. Add soy sauce and pepper, taste and season as needed. Add shredded chicken and bok choy, simmer for 2 minutes or until chicken is thoroughly heated. Cook udon noodles according to package directions. Drain and divide noodles among 4 bowls. Add 1 cup of soup and vegetables to each bowl. Sprinkle each serving with green onions and top with a hard-boiled egg. Serves 4-6
Makes 18 muffins winter 2021 myWineLife 21
Thai Coconut Soup by executive chef maurice desharnais, wayne gretzky estates
2 stalks 1 tsp 1/2 cup 2 cups 1 tsp 1/2 tsp 3 cans 3 tsp 4 1 1/2 cups 1 tbsp 2 cloves 2 1 1 4 cups 2 cups 12
Heat the oil in a large pot over medium heat. Add the onion, mushrooms, and 1/2 teaspoon kosher salt and lightly sauté, stirring occasionally for about 10 minutes, or until softened.
Chicken Paprikash by executive chef maurice desharnais, wayne gretzky estates
3 tbsp 4 lbs 1 cup 2 cloves 1 cup 1 cup 2 cups 1 can 3 tbsp
butter boneless, skinless chicken breasts, large dice onion, julienned garlic, minced red pepper, julienned green pepper, julienned button mushrooms, sliced diced tomato, drained Hungarian sweet paprika
3 tbsp 2 cups 1/2 cup 2 tsp 1 tbsp 1 cup 1/2 cup 1 bag
Hungarian hot paprika chicken stock white wine kosher salt black pepper heavy whipping cream sour cream, plus extra for garnish broad egg noodles, cooked
Heat the butter in a heavy pot and brown the chicken on all sides. Once browned, add the onions, peppers, mushroom, garlic and fry until golden brown, about 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched). Place the pot back over the heat. Pour in the chicken stock, wine and diced tomatoes. The chicken should be mostly covered. Bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes. In a small bowl, mix the whipping cream and sour cream to form a smooth paste. Stir the cream mixture into the sauce, stirring constantly to prevent lumps. Bring to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Serve over cooked broad egg noodles and garnish with a dollop of sour cream and chopped chives. Serves 4-6 22 myWineLife winter 2021
lemongrass, sliced thinly grapeseed oil onion, diced button mushrooms, sliced kosher salt black pepper coconut milk fish sauce lime leaves chicken stock galangal, chopped (can substitute ginger) garlic, chopped sweet potatoes, small dice red Thai pepper, deseeded and minced lime, zested and juiced loosely packed kale, chopped white rice, cooked large shrimp, sautéed and cut in half lengthwise fresh mint leaves, ripped
Stir in the lemongrass, coconut milk, chicken stock, fish sauce, galangal (or ginger), garlic, sweet potato and red chili. Simmer over low heat for 20 minutes or until the sweet potatoes are soft. Add the lime zest and juice. Taste, then add the rest of the salt and season with the black pepper. Add the chopped kale and simmer just until wilted, 1 to 2 minutes. Add the cooked rice, and garnish with mint and sautéed shrimp. Serves 4-6