Riverbend Inn and Vineyard: Spring 2023

IF YOU LIKE THIS, TRY THIS

EDITORS

Madison Vine, MArKETing MAnAgEr

Riley McGilvray, MArKETing spECiALisT

RIVERBEND INN

Joseph Legace, BOUTiQUE HOTEL MAnAgEr

Shae Harwood, AssisTAnT BOUTiQUE HOTEL MAnAgEr

OAKLANDS

Ross Midgley, EXECUTiVE CHEF

Annette Rawlinson, rEsTAUrAnT MAnAgEr

CONTRIBUTORS

Abbey Jarrett

Carolee Krause

Frank Dodd

Jason Parsons

Marcella DiLonardo

Mark Torrance

Maurice Desharnais

Michelle Andrus

Nataschia Wielink

Ross Midgley

Tina Truszyk

GRAPHIC DESIGNER

Mari-Lynne Eastland

For general inquiries about Riverbend Inn & Vineyard magazine or information about products and for advertising inquiries, please email communication@peller.com.

Riverbend Inn & Vineyard magazine and myWineLife is published 4 times a year by Andrew Peller Limited.

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Note from the Editors

There’s nothing like a fresh start and Spring in Niagara Wine Country is exactly that. The vines are waking up and starting to bud, which means we’re only months away from harvest 2023. Our 2022 whites and rosés have hit the shelves just in time for patio season. Join us at the estates for the May long weekend – the first weekend to kick back and enjoy our estate patios!

They say breakfast is the most important meal of the day, so our chefs whipped up some incredible brunch recipes for you to make and enjoy at home. There are some more traditional recipes like blueberry pancakes and hashbrowns, but you’ll have to check out chef Maurice’s secret ingredient in his bacon and brie quiche! Check out pages 16 - 18 for the recipes.

We’d also like to introduce you to the man behind the cocktails at Wayne Gretzky Estates, our mixologist Alex Archer. This former touring musician became captivated by the cocktail scene while bartending to pay off student debt and never looked back. Visit him at The Whisky Bar or The Cocktail Lounge this summer for a cocktail experience like no other.

Cheers, Riley McGilvray & Madison Vine

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

We’re soaking up the Spring sunshine in Niagara Wine Country! Enjoy tasting and dining experiences on our beautiful patios at all of our estates. Tag us in your photos and stories using the handles listed below with the hashtag #mywinelife.

wine country BRUNCH

Spicy Chorizo Sausage and Potato Hash Bowl

Trius Reserve Syrah

Peller Estates

Signature Series

Riesling

Chef Jason Parsons, The Winery Restaurant at Peller Estates

recipe page 16

Gluten Free Dark Chocolate and Blueberry Pancakes

Trius

Brut

Trius

Cabernet

Sauvignon

Chef Frank Dodd, Trius Winery Restaurant

recipe page 16

Adults Only Overnight

Savory French Toast

Casserole

Wayne Gretzky Estates

Whisky Oak Aged Chardonnay

Thirty Bench

Small Lot

Pinot Noir

Chef Maurice Desharnais, Wayne Gretzky Estates

recipe page 17

Oaklands Ruby

Grapefuit Salad and Chef Ross’ Brioche

Peller Estates

Ice Cuvée Rosé

Trius

Distinction

Sauvignon Blanc

Chef Ross Midgley, Riverbend Inn

recipe page 17

Oaklands Maple Baked Beans

Thirty Bench Small Lot Merlot

Thirty Bench Winemaker’s Blend

Riesling

Chef Ross Midgley, The Oaklands

recipe page 18

Homemade Honey, Sage, and Sea Salt

Mini Doughnuts

Peller Estates

Private Reserve

Chardonnay

Peller Estates Private Reserve

Pinot Gris

Chef Jason Parsons, The Winery Restaurant at Peller Estates

recipe page 18

Wayne Gretzky

Maple Cream

Bacon & Brie Quiche

Wayne Gretzky Estates

Pinot Grigio

Wayne Gretzky Estates

Sauvignon Blanc

Chef

Maurice Desharnais, Wayne Gretzky Estates

recipe page 18

Grilled Salmon

Croque

Monsieur

Peller Estates

Signature Series

Ice Cuvée

Peller Estates

Signature Series

Chardonnay Sur Lie

Chef Jason Parsons, The Winery Restaurant at Peller Estates

recipe page 18

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 6500 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 N-O-T-L 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 21room 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!

Can you give us a little overview of your background?

My background is actually in music. I grew up playing the drums so in my early 20’s, when deciding if i should travel or go to university, i moved to England and did both. I played in bands in the U.K while studying and got to tour a decent chunk of Europe during my time there.

How did you get into mixology?

When I moved back to Canada, I was doing an internship with a company that synced music to commercials. I also got a job bartending to pay off student debt. It was in this time that I found a passion for making cocktails and I preferred my bartending life to my intern life, so I began to put all my energy into mixology.

Describe your favourite cocktail experience.

Recently, I finished 3rd in Canada for Jägermeister’s Meister Hunter competition. Getting to go through each round was a very fun experience and I met so many great people from within our industry. I made a cocktail called ‘Love or War’ for some giants in the world of Jägermeister and their love and feedback for my cocktail meant the world to me.

What’s your favourite cocktail on the new winter menu?

I have two. Both include the handcrafted sweet vermouth that we made behind the bar using Wayne Gretzky Estates’ Chardonnay, Merlot, and Brandy. We’re using it for our ‘Ice Cask Manhattan’ so for the first time the Whisky Bar will be serving more of a traditional Manhattan. The other cocktail is the ‘La Emilia’ which is a smoked cocktail that I’ve put on every menu I’ve made over the past few years.

alex ’ s top 5 must have bar tools

- Shaker - Jigger

- Knife - Bar Spoon

- Hawthorne Strainer

If you were a cocktail, what would you be? What’s the recipe?

A Bobby Burns. I often start impersonating the fine people of Scotland at least once a day. So, a Scotch cocktail seems fitting.

bobby burns cocktail

2 oz Scotch

1/2 oz Sweet Vermouth

1/4 oz Benedictine

3 Dashes of Angostura Bitters

In recognition of the six Ansley sisters, we have named this terrace in their honor. Join us at Riverbend Inn & Vineyard this Spring and Summer on the Ansley Sparkling Terrace to enjoy VQA Niagara Sparkling, creative cocktails, and a sharable menu. Enjoy the best sunset views in Niagara-on-the-Lake with a cocktail in hand.

Spicy Chorizo Sausage and Potato Hash Bowl

by executive chef frank dodd, trius winery restaurant

4 russet potatoes, diced into 1/2” cubes

2 tbsp olive oil

1/4 onion, chopped

1/4 red pepper, diced

1/4 green pepper, diced

1 tsp jalapeño, diced

2 garlic cloves, minced

4 fresh chorizo sausages, casing removed

3 cups arugula

1/4 cup cherry tomatoes, diced

1 tsp white wine vinegar salt & pepper

garnish

1 avocado, peeled, sliced

4 hens’ eggs fresh cilantro

chipotle cream

1/2 cup mayonnaise

1 chipotle pepper in adobe sauce, minced

2-3 tbsp adobe sauce (from the canned peppers)

Add the diced potatoes to a pot of cold salted water. Bring to a boil and cook for 3 minutes. Strain and lay potatoes on paper towels. Leave to dry. This can be done the day ahead.

medium to high heat. Add oil and break chorizo into bite-sized pieces and add to fry pan. Cook for 8 to 10 minutes. Remove from skillet with a slotted spoon and allow to rest on a paper towel-lined plate. In the same non-stick fry pan, heat the olive oil over medium to high heat. Add the parboiled potatoes and season with salt and pepper. Sauté for 10 minutes, stirring as you go. Reduce heat to medium and add the onion, garlic, red and green pepper, and jalapeño. Cook for another 10 minutes, stirring as needed, until the potatoes are golden and crispy. Remove from heat. Whisk the mayo with the minced chipotle pepper. In a medium bowl, toss the cooked hash with the chipotle cream to coat lightly. Fold in arugula and cherry tomatoes. Prep the bowls with the hash and arugula mix, dividing equally into each bowl. Add the chorizo on top.

For the poached eggs, bring a saucepan of water to a gentle boil. Add the white wine vinegar. Crack each egg into a small bowl and gently drop each egg into the water. Cook for 3 minutes and carefully remove with a slotted spoon, shaking off any excess water. Place a poached egg over each bowl and garnish with sliced avocado and freshly minced cilantro.

Serves 4

Gluten Free Dark Chocolate and Blueberry Pancakes

by executive chef frank dodd, trius winery restaurant

1/2 cup white rice flour

1/2 cup fine blanched almond flour

1/4 cup potato starch

2 1/2 tsp baking powder

pinch salt

1/2 cup + canned coconut milk, 2 tbsp shake well

4 tbsp apple cider vinegar

2 tbsp water

2 tbsp pure maple syrup

2 tsp vanilla extract

Place a medium non-stick sauté pan on

1/2 cup fresh blueberries

1/4 cup dark chocolate chips

Combine rice flour, almond flour, potato starch, baking powder, and salt. Whisk to make sure it’s well mixed and all lumps are broken up. In a separate bowl, combine coconut milk, apple cider vinegar, and vanilla. Make a well in flour mixture and add the liquid. Whisk all ingredients together until smooth with no lumps. Do not over mix or the batter will get overly thick. Leave the batter to sit for 10-15 minutes before cooking.

Heat a non-stick fry pan on medium and spray with cooking oil. Pour 1/3 cup of batter into a circle and let cook about 3 minutes or until the top is starting to bubble. Add blueberries and chocolate chips before you flip them. Repeat for the other side. Stack and serve with maple syrup.

For taller pancakes, spray a cookie cutter ring with oil, place in frying pan and fill with batter. Makes 4-6 pancakes

Adults Only Overnight Savory French Toast Casserole

by executive chef maurice desharnais, wayne gretzky estates

1 large herb bread loaf, torn into medium chunks

1 large cheese bread loaf, torn into medium chunks

8 large eggs, cracked and beaten

1 1/2 cups 35% heavy cream

1 1/2 cups 2% milk

1 cup + 2tbsp Wayne Gretzky Estates

Ice Cask Whisky

1/4 cup brown sugar

1 tsp vanilla extract

2 tbsp thyme or rosemary, chopped

1/2 tsp cumin

1 tsp chili powder

1 tsp fennel seeds

1/2 cup old cheddar, grated

1/2 cup onion, chopped and sautéed

2 cups maple syrup

Generously spray a 12 x 9” baking dish with cooking spray. Mix the torn-up bread, sauteed onions and aged cheddar together and place in the dish. Mix the heavy cream, milk, 1 cup of whisky, brown sugar, vanilla, herbs, spices. Mix well then add the eggs. Gently pour the mixture over the bread in the pan. Press the bread down with a large spoon, making sure that the egg mixture is fully covering the bread mixture. Wrap the top with aluminum foil and place in the fridge overnight.

Preheat the oven at 375°F. Place in the centre of the oven. Bake for 30 minutes, then remove the foil. Return to the oven and bake another 25 to 30 minutes until a toothpick comes out clean and dry. The top will be golden brown and crusty. Once baked, remove from the oven and place aside to cool. Combine two cups of maple syrup plus 2 tbsp of whisky and 1 tsp of chilli powder. Mix well and warm slightly. Serve the casserole topped with the warm spiced syrup.

Serves 6-8

Chef Ross’ Brioche

by executive chef ross midgley, the oaklands at riverbend inn

1 1/3 cup 10% cream, warmed to 105-115°F

15 g active dry yeast

1 + 6 cups bread flour

1/2 cup sugar

3 tsp salt

8 eggs, lightly whipped

1/2 lb unsalted butter, softened

In the bowl of a stand-mixer, slowly mix warm cream, yeast, sugar and 1 cup of bread flour together. Stop the mixer and allow to ‘foam’ for 20 minutes. Start the mixer and add remaining flour, salt, and eggs in incremental additions. Once the eggs have been completely incorporated, add butter in increments until dough is smooth and elastic. Proof for 1 hour covered in warm space.

Punch down the dough and divide into two equal parts. Spray 2 x 12 regular size muffin tins. Roll a healthy pinch of dough in your palms into the size of a large Timbit and place into muffin tin. Take a smaller pinch of dough, roll into a ball, and gently press on top of dough ball already in muffin tin – this will yield the classic brioche shape once baked. Cover filled muffin tins with plastic wrap and place pan in fridge overnight to ‘fridge proof’.

In the morning, bring dough back to room temp (approx. 20 minutes) and bake at 375°F for 35 to 40 minutes until golden brown. Enjoy warm with the ruby grapefruit salad.

Makes 24

Oaklands Ruby Grapefuit Salad

by executive chef ross midgley, the oaklands at riverbend inn

4 ruby grapefuit, peeled and cut into segments

1 Boston bibb lettuce

2 tbsp shredded coconut, toasted

2 tbsp sesame seeds, toasted

1 tbsp shallot, fine dice

1 cup fresh mint, chiffonade

2-3 red finger chilies, fine dice

dressing

3 tbsp Thai fish sauce

2 tbsp fresh lime juice

1 tbsp palm or extra fine sugar

1 tbsp grapeseed oil juice from grapefruits

Combine all salad ingredients in a bowl. In a separate bowl, combine all dressing ingredients. Whisk and drizzle over salad. Using the bibb lettuce as a base, place the dressed salad on top and serve with Chef Ross’ warm brioche.

Serves 4

Oaklands Maple Baked Beans

by executive chef ross midgley, the oaklands at riverbend inn

5 lbs navy beans, soaked overnight

3 large onions, small dice

1 red finger chili

2 tsp ground cloves

2 tsp ground allspice

1 cup Dijon mustard

2 tbsp Worcestershire sauce

2x28 oz cans diced tomatoes

2 cups brown sugar, packed

2 cups molasses

1 cup maple syrup

In a heavy bottomed pot, sweat onion and chilies in a little grapeseed oil. Add soaked beans and stir to coat. Add cloves, allspice, and Dijon. Mix thoroughly. Add all other ingredients, stir, and slowly cook on the stovetop, or cover and place in a 300°F oven until the beans are completely softened and flavourful, a minimum of 3 hours.

Serves 6-8

Wayne Gretzky Maple Cream Bacon & Brie Quiche

by executive chef maurice desharnais, wayne gretzky estates

2 x 9” or pie crusts,

8 x 3” frozen or refrigerated

3/4 cup cooked bacon, chopped

1/2 cup white onion, chopped & sautéed

1 tbsp parsley or chives, chopped

1 cup double cream brie (about one small wheel), chopped

1/2 cup 35% heavy cream

1/2 cup 2% milk

1/2 cup Wayne Gretzky Estates

Maple Cream

6 large eggs

1/2 tsp coarse cracked pepper

1 tsp kosher salt

Pre-heat the oven to 375°F. Evenly distribute the bacon, sautéed onions, and brie cheese among the frozen pie crust of your choice. Mix the heavy cream, milk, and maple cream. Add in the chopped herbs, cracked pepper and salt. Add in the beaten eggs and slowly pour into the pie crust. Bake in the oven on a cookie sheet (in case of spillage) until the top of the quiche is slightly brown, about 30 to 35 minutes. Cool for five minutes before you slice. Serve with a green salad of your choice.

Serves 6-8

Homemade Honey, Sage, and Sea Salt Mini Doughnuts

1/4 cup warm water

1/2 oz instant yeast

5 cups all-purpose flour

1/2 cup sugar

1 tsp salt

2 eggs

1 1/4 cups warm milk

1/3 cup shortening

3 tbsp fresh local honey

1 tbsp sea salt flakes

12 fresh sage leaves, finely chopped oil for deep frying

Preheat a deep fryer to 350°F. Mix the water and yeast in a bowl. Let it rest for 5 minutes then add 2 cups of flour, the sugar, salt, eggs, milk and shortening. Mix on low speed with a stand or hand mixer. Add the remaining 3 cups of flour and mix until the dough pulls away from the sides of the bowl. Transfer to a counter or board and knead the dough for 1 minute. Put the dough into a bowl and cover with a damp cloth. Let rest at room temperature until the dough doubles in size.

Roll out the dough to about 1 inch thick. Using two different size cookie cutters, cut into small rings. Place the rings on a baking sheet, cover them with a damp cloth and leave at room temperature until the doughnuts double in size. Deep fry immediately until golden brown. Just before serving drizzle with the honey, sea salt and sage.

Makes 12 - 16 mini doughnuts

3 lbs fresh salmon filet

2 tbsp grapeseed oil

2 fresh baguettes

1/4 cup grainy mustard

2 cups baby arugula

8 slices triple cream brie

6 eggs

1 cup 10% cream

1 tsp fresh horseradish, grated 1/4 cup butter

icing sugar for dusting

To cut the salmon, turn your knife on a 45-degree angle to the fillet and slice down on the diagonal. This should give you approximately 16 slices ¾ inches thick, about 3 oz each. Rub the salmon with the grapeseed oil and place it on a hot grill. Mark the salmon for about 1 minutes on each side and remove it from the grill.

Cut the baguette into 16 slices. Spread the mustard on eight slices of baguette and top with the baby arugula. Place the grilled salmon over that then finish with a slice of brie and a slice of baguette.

In a bowl, mix the eggs, cream, and horseradish. Dip the sandwich in the egg mixture, coating both top and bottom. Heat the butter in a sauté pan over medium to high heat and fry the sandwiches until golden brown on both sides. Finish by warming the sandwiches in the oven just enough to soften the brie. Dust with icing sugar and serve.

Makes 8 sandwiches

by executive chef jason parsons, peller estates winery restaurant

Grilled Salmon Croque Monsieur by executive chef jason parsons, peller estates winery restaurant