WINTER 2021
Soothing
COMFORT FOODS
Get to Know our
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CHARCUTERIE
RETAIL BUYER
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www.thewineshops.com or call us at 1-866-440-4383
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.
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.
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There’s nothing more beautiful than a sparkly snow-covered vineyard in Niagara Wine Country! Show us how you’re braving the Canadian winter chill. Tag us in your photos and stories using the handles listed below with the hashtag #mywinelife.
@pellerwines
@triuswines
@gretzkyestates
@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 January Wine Allocation TRIUS MERLOT 2019
TRIUS CHARDONNAY 2019
APPELLATION: VQA Niagara Peninsula STYLE: Medium-bodied and fruit-forward
APPELLATION: VQA Niagara Peninsula STYLE: Medium-bodied and slightly rich
750ml
12.8% abv
1595
750ml
12.8% abv
1495
FLAVOUR PROFILE: Deep garnet in colour with a bouquet of cherry, plum, smoky oak and black pepper. This Merlot has soft drying tannins, which provide structure and mouthfeel, along with flavours of juicy cherry, dark plum and sweet spice. Cherry, black tea, sweet spice and a touch of smoky oak linger on the finish.
FLAVOUR PROFILE: Clear and bright with a lemonyellow hue and a bouquet of yellow apple, melon, white peach, grilled lemon, and subtle spice and oak. Flavours of ripe pear and melon, with a note of tropical fruit and custard develop on the palate. Lemon custard, melon, spice and oak linger on the finish.
WINEMAKER’S NOTES: A classic single
WINEMAKER’S NOTES: Premium Chardonnay
varietal harvested from the vineyards of the Niagara Peninsula. Traditional skin contact, subtle French and American oak integration, and full malolactic fermentation produced a wine with an elegant fruit-forward style.
BEST SERVED: Serve at a cool room temperature of 16 to 18ºC. Enjoy now through 2023.
grapes were harvested from long-standing growers for Trius Winery. After a gentle pressing, the juice was fermented in stainless steel tanks then aged for 7 months with French and American oak.
BEST SERVED: Serve lightly chilled at 13 to 15°C to enhance the richer profile. Drink while young and fresh.
FOOD PAIRINGS: Serve with chicken pot pies; light cream sauces on seafood or pasta; mac and cheese and buttered corn on the cob.
FOOD PAIRINGS: Serve with beef tenderloin; grilled steak and garlic mashed potatoes; meat pies and gourmet burgers.
PELLER ESTATES PRIVATE RESERVE SAUVIGNON BLANC 2019
APPELLATION: VQA Niagara Peninsula STYLE: Aromatic and flavourful
750ml
13.2% abv
2095
FLAVOUR PROFILE: Clear and bright with fresh aroma of gooseberry, grapefruit and lemongrass. This fabulous sipping wine has refreshing flavours of citrus and green apple, and as the wine warms on the palate, look for added notes of passionfruit and gooseberry. Notes of grapefruit, white currant, lemon and golden kiwi linger on the finish. WINEMAKER’S NOTES: Sauvignon Blanc grapes were
harvested from the vineyards of long-standing growers for Peller Estates. After a gentle pressing, the free-run juice is fractioned off, then cool fermented (74% in older French oak barrels, 26% in stainless steel tanks) with a unique strain of yeast called ‘X5’, which assists in building texture. The wines were then blended and allowed to age for a short period of time in stainless steel tanks before bottling.
BEST SERVED: Serve at 12 to 14ºC. Enjoy while young and fresh. FOOD PAIRINGS: Enjoy with lemon chicken and fresh herbs; pan-fried trout with dill; ceviche or pesto pasta.
12 myWineLife winter 2021
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.
TRIUS PINOT GRIGIO 2019
PELLER ESTATES SIGNATURE SERIES RIESLING ICEWINE 2019
APPELLATION: VQA Niagara Peninsula STYLE: Light and easy-drinking
750ml
12% abv
1595
FLAVOUR PROFILE: Clear and bright with a fresh aroma of pear, melon, red apple and orchard blossoms. On the palate you’ll find flavours of melon, pear and a touch of tropical fruit. Refreshing notes of citrus and green apple linger on the finish. WINEMAKER’S NOTES: The Pinot Grigio is harvested
from key vineyards across the Niagara Peninsula that provide perfect growing conditions for this varietal. A very gentle pressing, just enough to burst the skins, allows the free run juice to be separated from its skins. The juice is cool fermented and aged in stainless steel tanks for pure fruit expression.
BEST SERVED: Serve chilled at 10 to 12ºC to enhance the refreshing acidity; or serve slightly warmer at 13 to 15ºC to allow for rich fruit development and a softer mouthfeel.
FOOD PAIRINGS: Fabulous as a sipping wine or paired with
pan-fried freshwater fish; roast chicken; crab cakes or salmon quiche.
APPELLATION: VQA Niagara Peninsula STYLE: Elegant and sweet
200ml
10.5% abv
5495
FLAVOUR PROFILE: Bright lemon gold in colour with an intriguing aroma of Meyer lemon, golden kiwi, starfruit and floral honey. This Riesling Icewine has an elegant, luxurious mouth-feel and flavours of citrus candies and golden pineapple. The great balance between acidity and sweetness provides exceptional texture on the palate. Notes of citrus marmalade, lemon drops, and delicate honey linger endlessly on the finish. WINEMAKER’S NOTES: Our Andrew Peller Signature Series Icewine is made from naturally frozen Riesling grapes harvested from Niagaraon-the-Lake vineyards at -12°C. The grapes are pressed frozen, releasing only one drop of pure extract from each grape. Fermentation is performed at a cool temperature to retain fruit concentration, then aged in stainless steel.
BEST SERVED: Serve chilled at 8 to 10ºC in small white wine glasses, 1 to 2 oz per person. Enjoy before a meal, as dessert or chilled with your favourite vodka as a martini.
PELLER ESTATES PRIVATE RESERVE PINOT NOIR 2018
FOOD PAIRINGS: Enjoy with salty
APPELLATION: VQA Four Mile Creek STYLE: Light to medium-bodied and fruit-forward
750ml
12.4% abv
appetizers; aged cheeses; fruit-based desserts; fruit pies or lemon pound cake.
2995
FLAVOUR PROFILE: Bright ruby red in colour with a bouquet of red cherry, wild strawberry, tea leaves, savoury herbs, spices, earth, leather and oak. The mouth-feel provides soft drying tannins and foodfriendly acidity. Black tea, red berry, red currant and cranberry notes linger on the finish. WINEMAKER’S NOTES: Pinot Noir grapes were
hand-harvested from our own Clark Farm Vineyard. Fermentation was completed in small batches with 10 to 15 days of skin contact, then barrel aged for 10 months in neutral French oak barrels. Three different barrel lots were selected and blended to create a wine of greater complexity.
BEST SERVED: Serve at a cool room temperature of 15 to 17ºC. Enjoy now through 2022.
FOOD PAIRINGS: Enjoy with duck confit; turkey dinner; mushroom lasagna or pork tenderloin with dried cranberry wild rice. 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-BenoĂŽt-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 PatĂŠ 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