For general inquiries about this magazine, please contact our Marketing team via email, communications@peller.com
Riverbend Magazine is published 2 times a year by Andrew Peller Limited.
Note from the Editors
Welcome to the heart of wine country, where cozy comforts and culinary delights blend to create an unforgettable escape. As the crisp winter air settles in, we are thrilled to share with you the latest happenings and offerings from Riverbend Inn, your charming retreat nestled in the scenic vineyards.
This season, our talented chefs have generously shared a selection of their favorite recipes for you to recreate at home. These recipes are our little way of bringing a touch of Riverbend’s cozy ambiance to your own dining table.
We are also excited to remind you that as a guest of Riverbend, you can indulge in complimentary seated wine tastings at Peller Estates. Explore their exquisite portfolio and enjoy a curated experience that complements your stay with us. And don’t miss out on dining at The Winery Restaurant at Peller Estates for lunch or dinner.
We are excited to announce that our sister property, Trius Winery Restaurant, has earned a Michelin Guide Recommendation. We are one of the very few restaurants outside of Toronto and the only restaurant to be recognized in Niagara-on-the-Lake. A special shout-out goes to Executive Chef Frank Dodd for his exceptional leadership and culinary excellence. Here’s to celebrating this remarkable achievement and looking forward to many more milestones!
PS. Drop us a line! We love hearing your feedback and hope that you’ll share your comments and suggestions with us, helping us make this exclusive wine club magazine even better.
Cheers, Riley McGilvray & Madison Vine
Our Wine Club members can enjoy 10% off their stays at Riverbend Inn from Sunday to Thursday, year round.
Our customizable Wine Club gives you access to premium VQA wines from Peller Estates, Trius Winery, Wayne Gretzky Estates and Thirty Bench, delivered right to your door.
Get Social!
Be sure to sign up for our mailing list and be the first to know about upcoming events and experiences!
DELICIOUS WINTER RECIPES
recipes on pages 18 - 19
OATMEAL VIDAL ICEWINE RAISIN COOKIES
Pastry Chef Jocelyn Moulton-Charanduk, Riverbend Inn
recipe page 18
BLUE CHEESE CRUSTED BEEF MEDALLION AND GARLIC HORSERADISH
Chef Jason Parsons, Peller Estates and Riverbend Inn
recipe page 19
CURRIED PUMPKIN AND APPLE SOUP
Chef Jason Parsons, Peller Estates and Riverbend Inn
recipe page 19
Gifting with the DIRECT TO CONSUMER TEAM
Our eCommerce team thinks about gifting all year round, but especially during the holidays. To help make things easy for you during the busy season, we’ve asked them for their best holiday gifting advice.
Holiday GIFTING MADE EASY
Shop holiday gifting at our Niagara estates, on our websites; shop.peller.com, shop.triuswines. com, shop.waynegretzkyestates.com, shop. thirtybench.com, and thewineshops.com for delivery to your door.
KRYSTINA ROMAN
ECOMMERCE LEAD
WHAT IS YOUR FAVOURITE WINE TO ENJOY WITH FRIENDS AND FAMILY OVER THE HOLIDAYS?
During the festive season, I love sharing the Wayne Gretzky Salted Caramel Cream Liquor with family and friends. Whether it’s at a family dinner, friend gathering, or at any time of day, that little sweet addition to coffee is like a warm hug. Makes the perfect cozy treat.
WHAT WILL YOU BE SERVING ALONGSIDE YOUR HOLIDAY MEAL THIS YEAR?
During the holidays, traditionally one of our family meals is pescatarian. Ontario wines naturally pair so beautifully with the many European courses we serve. For red, my go-tos are Peller Gamay and Trius Red. For white wines, you can’t go wrong with our bestselling Wayne Gretzky Estates Sauvignon Blanc or Chardonnay. These fresh whites balance heavy meals, pair easily with vegetable side dishes and all types of seafood. WHAT IS A HOLIDAY TRADITION YOU ALWAYS LOOK FORWARD TO?
Surprising friends and family near and far. With the busy festive season, we can forget to take care of each other, and I love sending gifts of gratitude via gift cards or wine gift packs to surprise someone special. With our quick home delivery service, I can share some festive spirit across Canada.
WHAT ARE YOUR FAVOURITE GIFTING ITEMS FROM OUR COLLECTION IN-STORE OR ONLINE?
I love gifting the spirits and cream liquors from our Wayne Gretzky Estates online gift shop. These gift packs are already made with beautiful packaging and unique items that you can’t find elsewhere. There aren’t many places you can gift a wine bottle and whisky in one gift pack! There’s something for everyone.
CARLEY THURSTON
ECOMMERCE OPERATIONS
Over the holidays my family and I always enjoy Wayne Gretzky Salted Caramel Cream Liquor. This is a staple for Christmas morning, and I don’t think the holidays would feel the same without it. We love adding it to our morning coffee and sitting around the fire while opening presents in our pajamas. I also enjoy using it to make espresso martinis for an after-dinner dessert.
My friends and I always have a girls’ cheese, charcuterie, and appetizer night around the holidays, and every year we always make sure there’s a bottle of Trius Sauvignon Blanc present. This wine pairs wonderfully with red pepper jelly and brie on a baguette, and gourmet chicken and Margherita pizzas.
WHAT WILL YOU BE SERVING ALONGSIDE YOUR HOLIDAY MEAL THIS YEAR?
This year I will be serving the Trius Cabernet Sauvignon alongside dinner. My family loves having roast beef or prime rib over the holidays, and this wine pairs wonderfully with both of those. For those who prefer white (including myself) I will be serving the Wayne Gretzky Estates Pinot Grigio. This wine pairs wonderfully with turkey and cranberry sauce, as well as roasted chicken.
WHAT IS A HOLIDAY TRADITION YOU ALWAYS LOOK FORWARD TO?
A holiday tradition that I always look forward to is Christmas Eve lunch in Niagara-on-the-Lake. My family and I have lunch then grab coffee and teas and walk around the shops in Old Town. On the way home we stop at Peller or Trius to stock up on our favourites for the next couple of days.
WHAT ARE YOUR FAVOURITE GIFTING ITEMS FROM OUR COLLECTION IN-STORE OR ONLINE?
of gift sets this year. The holidays always seem to creep up on me, so ordering online helps save time.
NICHOLAS RENNIE
SALESFORCE MARKETING
What is your favourite wine to enjoy with friends and family over the holidays?
My favourite wine to enjoy with family and friends has got to be Wayne Gretzky Estates Whisky Oak Aged Chardonnay. My family is big on butternut squash & creamy mashed potatoes when it comes time to celebrate the holidays, so this is an approachable go-to wine for us.
WHAT WILL YOU BE SERVING ALONGSIDE YOUR HOLIDAY MEAL THIS YEAR?
Other than the Whisky Oak Aged Chardonnay, we’ll be serving some Riesling this year. My better half’s family is from Trinidad, and no matter how out of place the pairing, home-made pepper sauce is always present. Thirty Bench Winemaker’s Blend Riesling is a no-brainer for us every year. Perfectly priced and so delicious with any level of spice, it’s always been a crowd-pleaser at our table.
WHAT IS A HOLIDAY TRADITION YOU ALWAYS LOOK FORWARD TO?
WHAT IS YOUR FAVOURITE WINE TO ENJOY WITH FRIENDS AND FAMILY OVER THE HOLIDAYS?
My favourite gifting items from our collection are the seasonal drink glasses. I loved the martini glasses that they had at all the Estates last year. They made for a great gift bundled with a bottle of cream liquor. The wine glasses with the winter scenery on them also made for a great gift to give with a bottle of your friends’ favourite wine. Online, one of my top picks this year will be the Wayne Gretzky Cocktail Kits from the Wayne Gretzky Estates gift shop. These kits come with the recipes included, so if you know any cocktail lovers, they make the perfect gift. With fast and free shipping for $149 and over, I will be ordering lots
Personally, I always enjoy catching up with my dad and talking about life over a nightcap. This year, it’ll be over a dram of No.99 VSOP Brandy. I say ‘dram’ because we’re typically sharing some Islay Scotch, but I’ve been putting dad onto No.99 spirits for the last few years. He absolutely loved the Double Oaked Whisky, and I know the Brandy will pleasantly surprise him too.
WHAT ARE YOUR FAVOURITE GIFTING ITEMS FROM OUR COLLECTION IN-STORE OR ONLINE?
If I’ve hinted at anything, it’s likely that my family enjoys our spirits & in extension, cocktails. Might I recommend the cocktail kits available on our Wayne Gretzky Estates shop site? My personal favourite is our Signature Rye Highball kit. So easy and so good!
Getting to know OUR HISTORY
This historic property which sits on the banks of the Niagara River at the nexus of the Commons, the Parkway, and old town Niagara-on-the-Lake, dates back to 1809. The property was originally deeded to William McClellan, a fruit farmer who built a modest stone farmhouse on the land.
In 1860, the farm was purchased by Dr. Thomas Halliday Watt, a consulting surgeon who was born in the United Kingdom. Dr. Watt and his wife Emily had nine children, farmed the fruit trees on the property, and built a large 6,500 square foot red brick Georgian mansion. After his first wife died in 1880, Dr. Watt married Millicent Wright and had three more children. Dr. Watt continued to practice medicine until his death in 1902 and is buried in St. Mark’s cemetery.
After remaining in the Watt family until 1908, the property was sold several
times until Brigadier-General Charles Nelles purchased it. In 1920, General Nelles, a distinguished Canadian veteran who served with the Royal Canadian Dragoons, planted the majestic oak trees that still grace the property and hence named the land “Oaklands”. He served as mayor of Niagara-on-the-Lake from 1929-1930 and became the first president of the Niagara-on-the-Lake Legion, Branch 124. His son, Admiral Percy W. Nelles, was a flag officer in the Royal Canadian Navy and had an illustrious naval career.
In 1927, General Nelles sold the land to the six Ansley sisters, Kate, Gladys, Del, Nora, Olga, and Elizabeth. These sisters had four brothers, two of whom served in WWI. Sadly, Alfred was killed in action in France, and Russell was taken as a Prisoner of War in Germany. At the same time, Nora and Gladys served as nurses in Italy. After the war, when the sisters returned to Canada, they made plans to start a business that would serve the needs of helping disabled children with severe Down Syndrome.
With Del and Kate on board as teachers and Olga who was trained in music, dance, and calisthenics, the sisters were excited about their compassionate venture to serve the needs of these often neglected children. Gladys and Kate took a course in psychiatry at the Clarke Institute in Toronto (now CAMH) and opened a school in St. Catharines in 1920. In 1927, the Ansleys moved the school to this current site. There was a barn for the cows and pony, a garden shed, a greenhouse, flower and vegetable gardens, a cottage, and a cherry orchard, in addition to the large home which housed the students and staff. The setting was nurturing as the sisters and staff taught and cared for the students in a warm and welcoming environment. The school operated for 52 years. The sisters closed the school in 1972 after living their motto, “Every child has the right to receive education suited to their needs and capacity in a home-like situation.” The compassionate Ansley sisters were ahead of their time, providing support, education, and care for many children in need.
The sisters sold the property to Dr. Djamal Afrukhteh of Niagara Falls in 1972, who divided the home into apartments. Peggy Anderson, one of the tenants, set up Newark Neighbours on-site and still operates it today. The charity provides food and clothing for local residents who demonstrate financial need.
In 1984, Dr. Afrukhteh, who had a passion for the appreciation and collection of art, opened a private gallery on site. In 1988, he built a 12,000-square-foot addition to the original building to accommodate the gallery. Unfortunately, the gallery closed a few years later, leaving the building vacant for many years, until the Weins family of Niagara-on-the-Lake purchased the property and turned the home into a classic 21-room Georgian style Inn. They opened its doors to the public in 2004. The old cherry and peach orchards were replaced with 12 acres of Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, and Vidal vines.
The Riverbend Inn was acquired by Andrew Peller Limited in 2021, adding this property to their family of wineries in Niagara-on-the-Lake. Adjoining the Peller Estates winery property, the 57 contiguous acres of vineyards produce award-winning wines. Oaklands, the Riverbend restaurant, offers quality fine dining with a stunning sunset view over the vineyards. We are pleased to welcome you to the Riverbend Inn and hope you enjoy your time in Wine Country!
The Winery Restaurant at PELLER ESTATES
Open daily 12 p.m. to 8 p.m.
Discover why Peller Estates Winery Restaurant is celebrated as a must-visit gem in Niagara Wine Country. Whether you’re enjoying a relaxed lunch or a memorable dinner, Executive Chef Jason Parsons, Head Chef Michael Harrison, and their culinary team will create an experience that goes far beyond just a meal. meal.
Indulge in our vine-to-table dining experience, where each menu item is thoughtfully paired with VQA wines from our own cellar. Our dedication to local products is evident not just in your glass, but on your plate. As a FeastOn designated restaurant, we’re passionate about highlighting Ontario and Canada’s unique flavors. Chef Parsons sources 98% of our ingredients from Canadian suppliers,
with 50% coming from Ontario alone. From freshly picked vegetables from our kitchen garden to eggs from local farmers and beef from Niagara pastures, each dish celebrates the rich bounty of our community, province, and country. Plus, as proud Ocean Wise seafood partners, we are committed to offering sustainable, ocean-friendly seafood.
Chef Parsons keeps the menu exciting with seasonal updates and a rotating selection of themed dining events, ensuring each visit is deliciously delightful.
Wine Club Members can enjoy a complimentary glass of bubbly with your meal. We look forward to welcoming you!
For a more personalized touch, consider our private dining options in the Peller Family Dining Room, Wine Library, or Barrel Cellar. Reach out to our hospitality sales team at 1-888-609-4442 to learn more and book your special event.
Our Riverbend Inn guests can enjoy a complimentary shuttle over to Peller Estates for their complimentary seated tasting, or dining reservations.
EXECUTIVE CHEF JASON PARSONS
Chef Parsons brings over 35+ years of culinary experience to Peller and Riverbend that he has gathered from some of the world’s most celebrated restaurants. Jason is also recognizable as a familiar television personality as a guest expert on CityLine.
Chef Mike Harrison has been a vital part of Peller’s culinary team since 2013, quickly rising through the ranks. With years of experience, he seamlessly blends seasonal flavours with wine and viticulture, ensuring that The Winery Restaurant’s food program remains innovative and elevated.
Corporate Groups & Events AT RIVERBEND
Riverbend Inn is the premier hotel in Niagara for thoughtful, productive corporate meetings or social events. Everything is custom-tailored to your needs with catering offered by our in-house team and access to a series of offsite activities.
MEETINGS
Experience productive and seamless corporate meetings at Riverbend Inn & Vineyard with our comprehensive Corporate Meeting Package. Choose from full day or half day meeting packages, both meticulously crafted to cater to your meeting needs.
Groups receive a discounted room rate up to 15% off Convenor chooses from a list of experiences at Peller Estates, Trius Winery, Wayne Gretzky Estates
Free Wi-Fi throughout the entire property
Note pads, pens, flip carts, and bottled water all included Other Great Benefits
SAMPLE DAY FOR CORPORATE EVENTS
8:00 A.M. Early check-in and luggage drop
9:00 A.M. TO 3:00 P.M. Meetings in the Coach House with a morning break, lunch and afternoon break
5:00 P.M. Post meeting activity like a wine tasting or winery tour (transportation to Peller Estates and back included)
7:00 P.M. Prix fixe dinner at the Oaklands
Next Day Breakfast, check-out and departure gift
For inquiries or more information, please contact our Wine Country Concierge today at 1-888-510-5537 or visit our website at RiverbendInn.ca.
Winter Events & Passports IN WINE COUNTRY
NEW YEAR’S EVE AT THE WINERY RESTAURANT AT PELLER ESTATES
DECEMBER 31, 2024
Join us for a memorable dining experience at The Winery Restaurant, Peller Estates. Revel in an exquisite three-course choice menu. This special evening starts with a celebratory glass of our Signature Series Ice Cuvée sparkling wine upon arrival. Indulge in a culinary journey where each course is a masterpiece, expertly prepared to tantalize your taste buds.
NEW
YEAR’S EVE BARREL CELLAR DINNER AT PELLER ESTATES
DECEMBER 31, 2024
The evening kicks off at 7 p.m. with a stylish welcome The evening kicks off at 7 p.m. with a stylish welcome reception in the grand lobby. You’ll be seated in our elegant barrel cellar, where Executive Chef Jason Parsons and his culinary brigade will serve a sumptuous five-course dinner. Each dish is a masterpiece, expertly paired with our finest wines. Following dinner, join us for a post-dinner reception in the lobby, where we’ll usher in the New Year with an Ice Cuvée countdown, and our signature Icewine Marshmallows. To complete your experience, reserve a guestroom at our neighbouring property Riverbend Inn & Vineyard.
NEW
YEAR’S EVE AT TRIUS WINERY RESTAURANT
DECEMBER 31, 2024
Join us for a night filled with culinary excellence, fine wines, and the promise of a wonderful year ahead. Your New Year’s Eve celebration begins with a glass of our finest Brut to set the tone for an evening of indulgence followed by a carefully crafted three-course choice dinner. Dinner reservations begin at 4 p.m. with the last seating at 8 p.m.
NIAGARA ICEWINE FESTIVAL DISCOVERY PASS
WEEKENDS IN JANUARY 2025
Indulge in the region’s celebrated “liquid gold” dessert wine, famed for its intense flavors and unparalleled smoothness. Delight in six unforgettable seasonal tasting experiences at some of Niagara’s top wineries. Visit NiagaraWineFestival.com for more information.
MISS THE 2024 EVENTS?
We’d love for you to celebrate with us in 2025! Visit myWineCountry.com or subscribe to our mailing list to be the first to hear about events.
COOL AS ICE GALA
JANUARY 18, 2025 AT NIAGARA PARKS POWER STATION
Experience a delightful journey through a wide array of Niagara’s finest Icewines, perfectly paired with delectable culinary creations from the region’s top chefs. While you sip and savour these exquisite offerings, immerse yourself in the rich history of the Niagara Parks Power Station, including a fascinating 2,200-feet long tunnel leading directly to the breathtaking Niagara Falls. Visit NiagaraWineFestival.com for more information.
TRIUS WINERY
ICEWINEMAKERS DINNER
JANUARY 18, 2025
Join us for our annual Icewine themed dinner in our underground Trius Red Barrel Cellar hosted by a member of our sommelier team. You will be greeted with a glass of Brut on arrival to prepare your palate for a delicious meal and be seated to enjoy a three-course meal prepared by Chef Frank Dodd and his culinary brigade, alongside wine pairings selected by our in-house sommeliers.
NIAGARA-ON-THE-LAKE ICEWINE VILLAGE
JANUARY 18, 19 AND 25, 26, 2025
Visit historic Queen St in Old Town Niagara-onthe-Lake and enjoy samples of Peller Estates, Trius Winery, and Wayne Gretzky Estates Icewine. Enjoy food stations, live music, and more at this stunning street festival. Visit Wineriesofniagaraonthelake. com for more information.
Icewine 101
Ontario is unique from all other growing regions around the world due to our ability to let our grapes hang on the vines into January to produce exquisite Icewines every winter. While the Icewine harvest can be described as both stressful and exhilarating, the perfect balance between sweetness and acidity in Niagara’s liquid gold is what makes this luscious wine a true Canadian delicacy.
WHAT IS THE PROCESS FOR HARVESTING ICEWINE GRAPES?
“Pressing is done immediately when berries are still frozen so only the pure extract is released – one tiny drop from each berry! The wine style is determined by the steps we take after pressing, including settling time, fermentation temperature and the aging vessel. We age our Icewines in a combination of stainless steel and oak barrels for added complexity and texture.”
Katie Dickieson, Winemaker at Peller Estates
DID YOU KNOW?
Did you know that Trius (Hillebrand) produced the first Icewine in Niagara in 1984? And they have produced Icewine EVERY year since!
Peller Estates’ Icewines are sold in fine restaurants and wine merchants around the world and represent the gold standard for Icewine.
5 WAYS TO EXPERIENCE
ICEWINE THIS WINTER
Stir It: While enjoying Icewine on its own is always an indulgent treat, it’s a delicious cooking companion too. Use half a cup to deglaze the pan after sautéing onions and garlic for your favourite squash soup recipe.
Shake It: A tasty Icewine cocktail is a fun way to introduce friends to the pleasures of Niagara’s liquid gold. Try a Blushing Canadian: 1 oz of Cabernet Franc Icewine topped with 4 oz of Trius Brut Rosé.
Sip It: If you prefer your Icewine with a little fizz, pick up a bottle of Peller Estates Signature Series Ice Cuvée or Ice Cuvée Rosé. Both bottles have a dosage of Icewine that delivers a unique burst of flavour.
Toast It: Chef Jason Parsons’ Icewine marshmallows are legendary. Visit the winery during the winter and you can toast them over our outdoor fire pits.
Snap Sub-Zero Selfies with It: Reserve a spot on Peller Estates’ Greatest Winery Tour and visit the 10Below Icewine Lounge. Embrace the chill of Niagara’s Icewine harvest year-round. Put on a Peller Estates parka as you step inside the igloo-like lounge, constructed from over 13,000 kilograms of ice, and kept at a frosty -10°C. Sample Icewine and snap selfies set against a glistening backdrop.
PELLER ESTATES SIGNATURE SERIES VIDAL OAK AGED ICEWINE •
This Icewine was fermented at a cool temperature to retain fruit concentration, then aged in older French oak barrels for four months for added complexity. The resulting wine has an aromatic bouquet of ripe peach, melon, floral honey and sweet spice. Explosive flavours of peach purée, melon, tropical fruit. and candied citrus linger through on the long finish.
PELLER ESTATES SIGNATURE SERIES RIESLING ICEWINE • •
Bright lemon yellow with an intriguing aroma of lemon drops, pineapple, guava and golden kiwi. On the palate you’ll find flavours of lemon marmalade and mandarin orange while notes of candied citrus peel, golden kiwi, and pineapple linger on the long finish.
TRIUS SHOWCASE LATE HARVEST VIDAL • •
Bright yellow gold in colour with pure fruit aromas of golden pineapple, white peach, golden kiwi, starfruit, bartlett pear, and floral honey. Wonderful flavours of starfruit, guava, yellow plum, and juicy peach fill the mouth and notes of lemon drops, pineapple, and floral honey linger on the finish.
WAYNE GRETZKY ESTATES CABERNET FRANC ICEWINE •
Cranberry red in colour with a wonderful bouquet of wild strawberry, red currant coulis, caramelized sugar, and toasted cinnamon stick. The rich mouthfeel has the perfect balance of acidity along with bright flavours of strawberry jam, raspberry, and red plum. Pomegranate, strawberry preserves, rhubarb, and sweet spice notes linger on the finish.
THIRTY BENCH SPECIAL SELECT LATE HARVEST •
Yellow gold in colour with an aroma of lemon marmalade, white peach purée, golden kiwi, mandarin orange, and exotic flowers. This wine is medium-sweet with wonderful flavours of marmalade, golden kiwi, lemon drops, and guava that lingers on the finish.
SKATING RINK AT WAYNE GRETZKY ESTATES
Daily, Weather Permitting December to March
Free Skating and Rentals for Riverbend Guests
Winter ITINERARY IDEAS
SNOWSHOEING & WINTER HIKES IN THE VINEYARD AT THIRTY BENCH WINE MAKERS
Saturday and Sunday
DATE NIGHT AT TRIUS WINERY RESTAURANT
Mondays from November to April
Embark on an unforgettable romantic journey at the Trius Winery Restaurant. Our culinary team has crafted a special 2-course menu for $59 or a 3-course menu for $72 per person, plus tax and gratuity. To complement your meal, we are delighted to offer you a selection of three exquisite Trius wines. Each bottle is priced at just $25. Sip and savor the flavors of Trius as you indulge in heartfelt conversation.
Bring your skates and join us in our backyard, rink side, for an authentic Canadiana experience. Relax at the heated Whisky Bar Patio as we serve up wine, and hot and sturdy cocktails paired with our warm winter menu created by Chef Maurice Desharnais. Niagara-on-the-Lake’s only Michelin Guide recognized restaurant. Reserve your table today!
Join us for a truly unique Canadian experience this winter and snowshoe through our Riesling vineyards! A local Snowshoe expert will teach you tips and best trekking methods while our Thirty Bench wine consultant guides you through samples of Thirty Bench wines amongst the snow-covered vines. Afterwards, enjoy a warm cup of soup at our picnic tables. If mother nature fails to blanket our vineyards with snow, the event will still proceed as a hike through the vineyards.
SALTED TOFFEE CHOCOLATE CHIP COOKIES
PASTRY CHEF JOCELYN
MOULTON-CHARANDUK, RIVERBEND INN
Yields 36
INGREDIENTS
300 g unsalted butter, room temperature
210 g granulated sugar
210 g brown sugar
2 eggs
50 mL milk
10 g vanilla extract
500 g all-purpose flour
1 tsp baking soda
1 tsp salt
400 g dark or semi-sweet chocolate chips
170 g toffee bits, plus more for garnish flaky salt
DIRECTIONS
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar until pale and fluffy. Scrape down bowl with spatula. Add eggs one at a time, scraping down bowl in between
additions. Add milk and vanilla, mix until combined. Scrape bowl.
In a separate bowl, combine the dry ingredients, then add to the mixing bowl. Scrape down bowl. Add the chocolate chips and toffee bits. Mix until just combined and fully distributed into the dough. Scoop onto a baking sheet lined with parchment. You can cover and chill the dough balls overnight or bake right away.
Preheat oven to 350°F. Before the cookies go into the oven, sprinkle some toffee pieces on top of each dough ball. Bake 5 mins then sprinkle each cookie with a small amount of the flaky salt, bake an additional 5-7 minutes, or until the edges are golden brown. They may look slightly underdone in the middle, but they will firm up as they sit on the tray and cool.
OATMEAL VIDAL ICEWINE RAISIN COOKIES
PASTRY CHEF JOCELYN MOULTON-CHARANDUK, RIVERBEND INN
Yields 24
INGREDIENTS
240 g raisins, or sultanas
300 mL Vidal Icewine
270 g butter, room temperature
300 g brown sugar
180 g granulated sugar
3 eggs
1 tbsp vanilla extract
480 g all-purpose flour
1.5 tsp baking soda
1.5 tsp salt
450 g oats
DIRECTIONS
Place raisins into a small bowl. Heat Icewine in a pot and bring to a boil. Once boiled, pour over the raisins and allow to soak for at least 30 minutes, or even overnight. Water can be substituted for the wine if desired. Preheat oven to 350°F and prepare two baking sheets with parchment paper.
Cream butter, brown sugar and granulated sugar in the bowl of a stand mixer with the paddle attachment. Be sure to scrape down the sides and bottom of the mixing bowl throughout the entire process. Add eggs and vanilla. Mix on medium until fully combined.
In a separate bowl, combine the dry ingredients, then gradually add to the stand mixer bowl. Stop the mixer when fully incorporated. Strain raisins from the Icewine and add to the cookie dough. Mix until just combined. Scoop the dough onto the prepared baking sheets with an ice cream scoop, or make balls of dough with about 3 tablespoons of dough per ball. Ensure that you leave enough room in between to allow the cookies room to spread as they bake. Chill the dough in the fridge for a couple of hours, or overnight, and allow to come to room temperature before baking.
Bake the cookies for 5 minutes, rotate the tray, then bake an additional 5 minutes or until the edges turn golden. The center of the cookies may look slightly underdone. They may take longer to bake if your oven is not convection. Allow the cookies to cool slightly on the trays before transferring them to a cooling rack.
BLUE CHEESE CRUSTED BEEF
MEDALLION AND GARLIC HORSERADISH
CHEF JASON PARSONS, PELLER ESTATES AND RIVERBEND INN
Serves 6 – 12
INGREDIENTS
12 x 1 oz beef medallions
6 tbsp crumbled blue cheese
1 tsp cracked black pepper
1 tsp course sea salt
1 tbsp grape seed oil
fresh herbs (parsley, chives) or microgreens for garnish
GARLIC HORSERADISH SPREAD
½ cup sour cream
2 tbsp mayonnaise
1 tbsp horseradish
1 clove of garlic, minced
Salt and pepper to taste
DIRECTIONS
Preheat your oven to 425°F. In a bowl, mix the beef medallions with the pepper, salt, and grape seed oil. In a very hot frying pan, brown the medallions. Remove from the pan once browned, then place them on a baking sheet and cook until medium rare (135°F). Remove and let rest. Top each beef medallion with a spoon of garlic
horseradish spread and crumbled blue cheese. Garnish with herbs and serve.
pair with TRIUS BRUT ROSÉ
PELLER ESTATES PRIVATE RESERVE PINOT NOIR
CURRIED PUMPKIN AND APPLE SOUP
CHEF JASON PARSONS, PELLER ESTATES AND RIVERBEND INN
Serves 6 - 8
INGREDIENTS
3 tbsp butter
¼ cup onions
½ cup celery
2 tbsp curry powder
2 tsp cayenne pepper
5 cloves garlic
2 tbsp fresh ginger, finely chopped
8 cups pumpkin, diced (can also use butternut squash)
3 cups granny smith apples, cored, peeled, diced
2 cups Peller Estates Chardonnay
6 cups vegetable stock
GARLIC HORSERADISH SPREAD
¼ cup raisins
¼ cup toasted pine nuts
¼ cup roasted pumpkin, small dice (or butternut squash)
2 tbsp cilantro, rough chop
¼ cup apple, small dice
35% cream
Serve in a hollowed-out baby pumpkin or acorn squash (slice off the top ¼ of the way down from the stem, slice a tiny bit off the bottom to make it level)
DIRECTIONS
In a large soup pot, melt the butter and sweat the onions and celery on medium to low heat. Once the onions are translucent, add the garlic, ginger, cayenne pepper, and curry powder and cook for two minutes. Add the pumpkin and the apples and cook slowly until soft. Add the Chardonnay and increase heat to medium high, reduce by half. Once reduced, add the vegetable stock. Bring to a boil then simmer. Once the pumpkin is tender, purée and pass through a sieve. Return to the stove, simmer on low heat and season to taste.
To serve, you can hollow out baby pumpkins or acorn squash to create your bowl. Drizzle with 35% cream and combine your garnish ingredients to sprinkle on top of the soup.
pair with PELLER ESTATES SIGNATURE SERIES RIESLING
THIRTY BENCH SMALL LOT CHARDONNAY
JOIN ONE OF OUR WINE CLUBS AND GET REWARDED
Receive complimentary tastings
50% off our tours and experiences
20% off all accessories
Complimentary sample of feature wine at our restaurants
Insider access to rare and cellared wines
Free delivery on online orders of 6+bottles and much more
YOUR PERKS ARE VALID AT ALL OUR NIAGARA-ON-THE-LAKE PROPERTIES.
