SUMMER 2021
Our Talented
Winery
CHEFS Seasonal
SUMMER COCKTAILS
Wine Country’s
BEST
PATIOS
In-Store
OR To Your Door
More ways to serve you! Visit us online at
www.thewineshops.com or call us at 1-866-440-4383
editors
Riley McGilvray, marketing coordinator
Madison Vine, marketing manager riverbend inn
Note from the Editors
Joseph Legace, boutiQue hotel manager
Monika Chase,
We are thrilled to welcome you to Riverbend Inn and Vineyard! In February 2021, the property was purchased by Andrew Peller Limited, one of Canada’s leading producers and marketers of quality wines and craft beverage alcohol products. The company owns several Niagara-on-the-Lake estates including neighbouring winery, Peller Estates, Trius Winery, Wayne Gretzky Estates as well as Thirty Bench Wine Makers in Beamsville. The acquisition is a natural extension for the company to continue providing premium wine tourism experiences in the Niagara Region. Learn all about this historic property on pages 14 and 15.
assistant boutiQue hotel manager the oaKlands
Chef Ross Midgley, executive chef
Melissa Marynissen, restaurant manager ContribUtors
Adrienne Barnhardt Andrew Wade Craig McDonald Emma Garner Fiona Muckle Frank Dodd Jason Parsons Katie Dickieson Marcella DiLonardo Mark Torrance Maurice Desharnais Michelle Andrus Nataschia Wielink
We have created this guest exclusive magazine to give you the inside scoop of the best of Niagara Wine Country. Get to know our winemakers, executive chefs, partner wineries and enjoy our delicious summer recipes that will bring the taste of Wine Country home with you. This magazine will be produced quarterly so every season you stay with us, you’ll find new articles, recipes, and insider tips.
GraphiC desiGner
Cheers,
Mari-Lynne Eastland
Riley McGilvray & Madison Vine
For general inquiries about Riverbend Magazine or information about products and advertising, please email communication@peller.com. Riverbend Magazine is published quarterly 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 guest magazine even better.
GET SOCIAL!
Show us how you’re enjoying your stay at Riverbend Inn & Vineyard and what you’ve discovered along the way in Niagara Wine Country! Tag us in your photos and stories using the handles listed below with the #riverbendinn.
@riverbendinnvineyard
@pellerwines
@triuswines
@gretzkyestates
@thirtybench
summer 2021 Riverbend Inn 3
Our Winemakers GET TO KNOW
Craig McDonald
TRIUS WINERY AND WAYNE GRETZKY ESTATES Australian born Craig McDonald leads our winemaking team at Trius Winery and is the founding winemaker at Wayne Gretzky Estates. Craig’s talent in crafting premium wines has been honed over almost three decades in several countries, including the U.S.A, Australia, New Zealand and Canada. He has devoted the last 24 vintages to creating awardwinning VQA wines in Niagara and was named Ontario Winemaker of the Year in 2008 and 2016. Believing that winemaking starts in the vineyard, Craig looks to our fertile land to inspire and guide his “hands-on” winemaking style and is inspired by the fact that as a wine region, Niagara has so much untapped potential. Ontario wines keep getting better each year despite the arduous conditions and challenges that winemakers must face. And as an Aussie, you’d think Craig would hate the cold, but he loves the excitement of Icewine season. Craig is the master of Trius’ underground sparkling cellar, which is the largest in Canada and he’s passionate about assemblage - Trius Red is the perfect example of an iconic blend. Craig also lends a hand in the creation of the artisanal spirted wines at Wayne Gretzky Estates, preparing the wines before they get handed over to Distiller, Tim Wilson.
4 Riverbend Inn summer 2021
Katie Dickieson
PELLER ESTATES AND RIVERBEND VINEYARD
You might say that Katie Dickieson was destined to be a winemaker. As a young girl growing up on a farm, Katie had a strong appreciation for the potential of each harvest and enjoyed the exciting challenge each harvest brought. As a graduate of the Food Science program at the University of Guelph, Katie learned there was a natural way to combine her love of agriculture, an affinity for science and a keen interest in sensory studies. Katie originally worked on the winemaking team at Peller Estates back in 2006. Before she returned to Niagara, she held winemaking positions in the Okanagan Valley, New Zealand and Rhone Valley, France. Katie re-joined the Peller Estates Winery team as winemaker in 2012. She is passionate about being able to produce terroir-driven wines in the Niagara Region and her efforts helped Peller Estates win the title of 2014 Canadian Winery of the Year by WineAlign, an internationally-judged competition that evaluates a variety of wines produced by each winery.
A self-proclaimed ‘foodie’, Katie also enjoys crafting wines that marry perfectly with Chef Jason Parsons’ dishes; wines that are well-balanced, with the perfect freshness, acidity and structure. Katie’s favourite varietal to pair with food and work with is Gamay Noir due to its versatility.
Emma Garner
THIRTY BENCH WINE MAKERS Emma Garner’s passion for great wine and food was fueled by travel to Australia, New Zealand, France, Germany and British Columbia while completing Brock University’s Oenology and Viticulture program. Upon graduation, she focused her continued hands-on learning in the vineyards and cellars of Niagara. In 2005, Emma embarked on a small journey west from her position at Trius Winery to Thirty Bench Wine Makers. After spending five years getting to know the nuances of the Beamsville Bench, Emma was thrilled to become winemaker for this one-of-a-kind winery that had won a special place in her heart.
Emma believes in allowing the vineyard to express itself by making wine with minimal intervention. She loves working with Rieslings and ferments them at low temperatures to retain as many aromatic compounds as possible resulting in wines bursting with complexity and intensity. In 2015 she was awarded the coveted distinction of Winemaker of the Year at the Ontario Wine Awards. That same year Thirty Bench Wine Makers was recognized by WineAlign as Canada’s Best Small Winery.
summer 2021 Riverbend Inn 5
Summer Creations OUR TALENTED WINERY CHEFS
Pressed Cornish Hen with Fried Mirepoix, Rossco’s Cornbread and Romesco by executive chef ross midgley, riverbend inn RECIPE PAGE 20
Riesling Steamed Mussels by executive chef ross midgley, riverbend inn recipe page 20
6 Riverbend Inn summer 2021
Lobster Poutine By Executive Chef Jason Parsons, Peller Estates Winery Restaurant recipe page 21
Famous Trius Red Burger with Icewine Onion Jam By Executive Chef Frank Dodd, Trius Winery Restaurant recipe page 21
Chocolate Mousse with Rosé Wine, Poached Rhubarb and Walnut Crumble By Executive Chef Maurice Desharnais, Wayne Gretzky Estates recipe page 22
summer 2021 Riverbend Inn 7
THE BEST OF NIAGAR A
Wine Country Trius Winery
1249 Niagara Stone Rd, Niagara-on-the-Lake Trius Winery is a Niagara winemaking pioneer. For more than 30 years, they have been crafting fine VQA wines from premium grapes grown in the four appellations of Niagaraon-the-Lake. Trius Red won the trophy for the best red wine in the world at the 1991 International Wine and Spirits Competition in London, UK. Trius is also home to the largest underground sparkling cellar in Canada. Their traditional method Brut has quickly become a favourite sparkling wine of many and has won awards all over the world.
Peller Estates 290 John St E, Niagara-on-the-Lake Experience the ultimate wine and food lover’s playground. Join a tour or seminar throughout the day, including the Greatest Winery Tour which features Niagara’s only igloo-like lounge where you’ll taste Icewine at -10°C. Partake in a barrel cellar dinner, fine dining at The Winery Restaurant with Executive Chef Jason Parsons, or casual dining on the patio at Barrel House Grill. Enjoy award-winning wines, incredible food, and unforgettable experiences.
8 Riverbend Inn summer 2021
Thirty Bench Wine Makers 4281 Mountainview Rd, Beamsville With Riesling vineyards dating back as far as 1980, Thirty Bench Wine Makers is proud to be considered one of Niagara’s first true boutique wineries. Their Small Lot approach has been recognized with critical acclaim, including recent awards for both Small Winery of the Year and Winemaker of the Year. Settle in and stay for a personalized seated tasting, exclusive back vintage tasting in The Cottage or take in the views, peace and quiet of the Beamsville Bench at one of the picnic tables with a glass of wine.
Wayne Gretzky Estates 1219 Niagara Stone Rd, Niagara-on-the-Lake Wayne Gretzky Estates is a “must go” destination for wine, whisky and beer enthusiasts, hockey fans and proud Canadians. The 23,000 square foot facility includes a winery, distillery, multiple tasting areas, retail space, an underground barrel cellar, Gretzky family photos and two outdoor patios – The Whisky Bar Patio and The Beer Garden. You can enjoy tastings, tours, interactive classes, casual meals, and winter fun on the backyard skating rink.
Call our Wine Country Concierge at 1-888-510-5537 or visit myWineCountry.com to reserve unique experiences at each estate. summer 2021 Riverbend Inn 9
R O S S MID G L E Y
C H E F S F E AT U R E
Ross Midgley E X EC U T I V E CHE F R I V E R BE ND INN
Why did you become a chef? I have always loved entertaining people and learning about where they come from. Food is the one true cornerstone of all humanity; nothing we do is absent from food in some way. I guess, ultimately, being a chef is the greatest way to truly communicate with people. I love that!
What is your favourite cuisine to cook? To eat? I love all food, but my training in the kitchen is classical French, so that is the cuisine which speaks most to my heart. Of course, respecting place and supporting local artisans is a huge part of that as well – something that is so vibrantly alive in Niagara. And, finally, having grown up on Prince Edward Island, I love all foods from the sea.
What is your favourite wine to drink? To cook with? I love wine and have rarely met a wine that I couldn’t like! I am partial to reds – especially big reds, but I love to start a meal with a bright Sauvignon Blanc. I’d then segue through Gamay, Pinot Noir and then hit on a beefy single varietal, like Cab Franc which Niagara does so well, or a balanced blend.
Pressed Cornish Hen with Fried Mirepoix, Rossco’s Cornbread and Romesco recipe page 20 10 Riverbend Inn summer 2021
Riesling Steamed Mussels recipe page 20
What do you do to stay current on trends in the industry? Like all of us, I do my fair share of looking around on social media. But really, I have been at this long enough to have made great friends with Chefs all over. These peers of mine are my inspiration and keep me ‘on my game’. Food is all about people and sharing.
J A S O N PA R S O N S
C H E F S F E AT U R E
Jason Parsons E X EC U T I V E CHE F P E L L E R E S TAT E S W INE R Y
Why did you become a chef? I got my first real job a few months before my 14th birthday at a roadhouse bar, called Lulu’s Roadhouse in Kitchener. A few months after I started, I got put in the prep kitchen and fell in love with the way things ran. Within a year, I was the supervisor, overseeing a big team. I then moved up to the grill and learned to cook on the fly. The grill was bigger than I was and open right in front of the guests. Night after night we would grill steaks, pork ribs, prime rib and serve a huge amount of people. I was in heaven. Around my 18th birthday, I heard Langdon Hall was opening in Cambridge. I went for an interview, they offered me a chef apprenticeship and the rest is history.
What do you do to stay current on trends in the industry? I must be honest I don’t really follow the trends too much. My inspiration comes from my travels and my amazing team. I have made a point of trying to travel at least once a year. The world has so much of offer and over the years I have been able to experience some unique cultures. When I come back to my kitchen, I always feel excited to use these experiences to influence my food. I have also been blessed to work with some of the most passionate chefs. My team is a huge part of our menus and I think working together is what makes the menus at Peller shine.
What is your favourite wine to drink? To cook with? This is a tough question because as food changes with the seasons, so does the wine I cook with. I do love Sauvignon Blanc. It’s such a great wine to pair with food, but in the winters, when the food is bigger and bolder, nothing beats a Cabernet Franc.
Jason’s Ultimate Burger recipe page 21 summer 2021 Riverbend Inn 11
F R A NK D O D D
C H E F S F E AT U R E
Frank Dodd E X EC U T I V E CHE F T R IU S W INE R Y
Why did you become a chef? Out of school I joined the UK armed forces. After leaving, I wanted to carry on working in the same disciplined and motivated team environment. I started working as an apprentice chef and moved through the ranks to work at some of the best hotels and restaurants in England, USA, Australia, Holland and Canada. In my travels I got to meet and work with some crazy, crazy chefs. I’ve cooked for royalty, rock stars, film stars, sports stars and some other famous people along the way. I’ve prepared banquets for over 2000 people and an intimate dinner for two at a beautiful French Chateaux. As a kid I always wanted to travel and eat food. I think that’s two big ticks off my bucket list.
What is your favourite cuisine to cook? To eat? Shepherd’s Pie, Braised Lamb Shank, mashed potatoes and hearty soups with warm bread dripping in butter. I enjoy peas, asparagus, spinach and simple grilled fish on the bbq with lemon. Tomatoes with olive oil and a sprinkle of salt, strawberries picked from the field, fried zucchini blossoms in tempura, and fresh Niagara peaches. Awesome soups like butternut squash and parsnip. Lamb leg in Ras el Hanout spice or sourdough pizza with Ontario mushrooms, mozzarella and a drizzle of balsamic.
12 Riverbend Inn summer 2021
What is your favourite wine to drink? To cook with? Hands down it’s Trius Brut. So versatile. Great for a formal dinner and even better when you surprise friends with a glass when they drop by for some nibbles and gossip. My favourite is sitting out back on the deck, listening to some tunes and just staring up at the stars. I have been known to sing along to some old country songs. It can make you do some crazy things. As for which wine I like to cook with, this is a hard one to answer. One of my main reasons for coming to work at Trius was the opportunity for me to immerse myself in all things wine and develop new and interesting ways to marry food and wine together. Whether cooking, curing, pickling, marinating you name it, we try to do it. I have been very fortunate in that Craig McDonald is a master at what he does. His team is responsible for making some very outstanding wines. This makes my job more interesting as each vintage has its own different characteristics, so I’d have to say: “all of them”.
Ahi Tuna Poke Bowl recipe page 22
MAURICE DE SHARNAIS
C H E F S F E AT U R E
Maurice Desharnais E X EC U T I V E CHE F WAY NE GR E T Z K Y E S TAT E S
Why did you become a chef? When I was in high school, I would come home late after basketball practice after everyone had already eaten so I would make dinner for myself. My mom had this old spice wheel with rows and rows of assorted expired spices. Every day, I would try a different one and try to make something new; some were successful, most were not. During high school, I began working as a Forest Ranger in Algonquin Park. For the next ten years, I was assigned to the most remote areas of the park, each time packing all my food for the trips and having to carry it over long portages. To save my back, I foraged most of the food out in the bush. I would bring some of my mom’s expired spice packets and used them to on everything I could find from lake fish to ramps and asparagus. Our work season was March to October and to fill in the offseason, I decided to work in my first restaurant. Initially, I thought this decision would only be to learn how to prepare my forged ingredients better, but what I found was a deep respect and love for the kitchen. A few bee stings and a minor bear attack later solidified my decision to transition from focusing my efforts from protecting Canadian nature to bringing it to your plate.
What is your favourite wine to drink? To cook with? People are pretty surprised when I tell them my favourite wine is Rosé. To be honest, a big reason for this is because of our owner, John Peller. I remember talking with him after an event and he said Rosé is the best of both worlds. If the Rosé is good, it means the red and white wines that went into it both have to be good. This was when I first started to drink wine and it stuck with me. There is no bad wine to cook with. The advice I give is whatever you’re drinking, cook with that. There is no reason to open something extra. Just use what you have.
Wayne Gretzky 99 Lager Grilled Beer Loaf Club Sandwich recipe page 22
summer 2021 Riverbend Inn 13
GE T TO K NOW OUR HIS TORY
T
he Riverbend Inn sits on a 17-acre parcel of land on the corner of John Street and Niagara River Parkway. The land was originally deeded to William McClellan in 1809, who built a modest stone farmhouse and farmed the land.
In 1860, the farm was purchased by Dr. Thomas Halliday Watt and a large 6,500 square foot Georgian red brick mansion was built. Dr. Watt grew fruit and worked as a consulting surgeon until his death in 1902. He was buried at St. Marks Cemetery in Niagara-on-the-Lake. In 1908, Dr. Watt’s second wife, Melicent, sold the property to Mr. Dawson who began a poultry farm, but only kept the land until 1909. The land briefly belonged to Mr. Gibnne who then sold it to Brigadier-General Charles Nelles, a distinguished Canadian veteran who served with the Royal Canadian Dragoons, in 1920. General Nelles planted the beautiful oak trees and named the land “Oaklands”. General Nelles was mayor of Niagara-on-the-Lake between 1929 and 1930 and was also the first president of the Niagara-on-theLake Legion, Branch 124. His son Percy Nelles was a flag officer and Chief of the Naval Staff in the Royal Canadian Navy.
14 Riverbend Inn summer 2021
General Nelles sold the land in 1927 to a group of six sisters – Kate, Gladys, Adel, Mora, Olga and Elga Ansley. The Ansley sisters converted the residence into a school for persons with disabilities. At the height of its success, the school housed 16 children of various ages, happily socializing with the local community. The school ran for 45 years until the sisters could no longer operate it. In 1972, the home was purchased by Dr. Afrukteh of Niagara Falls. The property was divided into apartments, 4 or 5 in the house and 2 in the Coach House. One of the tenants, Peggy Anderson, set up a charity called Newark Neighbours in the former entrance of the Inn. Newark Neighbours grew too large and was moved into the barn on the northwest section of the property and still operates today, providing food and clothing for residents in town who demonstrate financial need. Dr. Afrukteh opened a private art gallery in the home in 1984 and in 1988 he built a 12,000 square foot addition to the original building in order to accommodate the gallery. Unfortunately, the art gallery lasted just a few years before it closed down, leaving the building vacant for many years until it caught the eye of the Wiens family. The Wiens family approached Dr. Afrukteh to purchase the property in 2002 and he agreed to sell to them. The home was turned into a 21-room Georgian style Inn and the old cherry and peach orchards were replaced with 12 acres of Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc and Vidal vines. The Riverbend Inn formally opened its doors to the public on April 12, 2004. Andrew Peller Limited purchased the Riverbend Inn in February 2021, adding the property to their family of wineries in Niagara-on-the-Lake. The Inn will complement Peller Estates Winery, with the new vineyards now forming a contiguous 57 acres of high-quality grape growing managed by our winemakers. The acquisition is a natural extension to Peller Estates in providing a premium wine tourism experience in the Niagara Region. summer 2021 Riverbend Inn 15
NIAGARA’S
Best Patios!
16 Riverbend Inn summer 2021
The Barrel House Grill at Peller Estates the vibe Take in scenic vineyard views and enjoy a relaxed backyard feel complete with picnic tables and fresh-off-the-grill fare. insider tip Head here for Friday Live at Five to launch your weekend on the right note with live music and food specials.
Pick Your Perfect Patio With so many amazing patio options at our partner wineries,
Oaklands Patio at Riverbend Inn
the hardest part of planning
the vibe Enjoy dining al fresco while being mesmerized by the
an afternoon escape can be
vineyard views and beautiful sunsets.
insider tip Join us in the lounge on Fridays for the Manager’s Reception, where you’ll enjoy delicious wine and canapes while chatting with our Riverbend Managers.
The Whisky Bar Patio at Wayne Gretzky Estates the vibe Happy hour doesn’t get more Canadian than this expansive patio that offers the perfect perch for taking in everything that’s going on at The Great One’s Estate. insider tip Pair one of our beverages with Chef Desharnais’ casual comfort foods that proudly showcase the region’s farm-to-table flavours.
The Beer Garden at Wayne Gretzky Estates the vibe Outdoor pool tables, ping pong tables and bocce ball courts
make this the ultimate escape for patio dwellers who are game for games!
insider tip Don’t be fooled by the name. In addition to frosty pints of suds, the Beer Garden serves up icy No Boats on Sunday cider and Wayne Gretzky Estates wines.
deciding where to soak in the views. This helpful roundup makes it easier than ever to choose the right patio for your next Niagara escape. And don’t forget, an afternoon of hopping from one patio to the next is always encouraged! Peller Estates is a quick bike ride from Riverbend Inn and there’s a walking trail between Trius and Wayne Gretzky Estates to make scenic strolling a breeze!
Trius Restaurant Patio the vibe Enjoy Chef Dodd’s delicious all-day menu served sunny side up at an outdoor table with a vineyard view. insider tip Turn up the mystery factor of Trius’ five-course tasting menu by opting for the Black Glass Experience. This fun take on a blind tasting will have you and your dining companions swirling, sniffing and sipping to guess the wines served with each course.
The Winery Restaurant at Peller Estates Patio the vibe Fresh air on your face, Chef Parsons’ freshly picked garden veggies turned into magical dishes on your plate, a meal on this patio is pure farm-to-table elegance. insider tip If you’re a Wine Club member, don’t forget to show your membership card for a complimentary glass of sparkling wine. That’s just one of the many perks you can enjoy at our estates!
Thirty Bench Wine Makers the vibe While not a patio, per se, the rolling lawn at Thirty Bench is an ideal place to relax at a picnic table with a glass of wine in hand and soak in the spectacular Lake Ontario view. insider tip Pick up a charcuterie box from inside the winery for a tasty selection of snacks to enjoy with your wine.
please note Some of the above activations may not be available due to COVID restrictions.
summer 2021 Riverbend Inn 17
5
TOP PICKS
We know you’re looking to try the best of the best while visiting Niagara Wine Country, so here are our 5 top picks to taste and buy. All of these are offered to pair with your meal at The Oaklands.
WAYNE GRETZKY ESTATES NO.99 PREMIUM LAGER
12 CANS
3095
The first craft brewing release for Wayne Gretzky Estates in 2019, this lager is brewed with rye grain, which turns up the flavour and adds depth, zest and freshness. You’ll find flavours of hops, citrus, floral, rye spice and bread. This beer is well balanced and delicate on the palette, designed to be easy drinking and refreshing. GOLD MEDAL eXCeptional
Beverage Testing Institute, Chicago 2021
TRIUS BRUT
750ML
PELLER ESTATES SIGNATURE SERIES OAK AGED VIDAL ICEWINE
2995
750ML
5295
This ‘Method Classique’ sparkling wine is a blend of 70% Chardonnay and 30% Pinot Noir. The grapes are hand-harvested and whole-bunch pressed and the wine is aged sur lie for up to two years in our underground sparkling cellar. The bouquet shows notes of yeast, fresh bread, apple and citrus. Trius Brut can be enjoyed with any cuisine, but we love to pair it with light chicken or fish dishes, appetizers, and salt and vinegar chips.
Naturally frozen Vidal grapes were harvested at -10°C and pressed frozen, releasing one single drop of pure extract from each grape. The luscious, silky mouthfeel presents explosive flavours of tropical fruit, guava and toffee. The amazing concentration of acidity softens the sweetness for a wonderfully balanced wine. Pair this with spicy cuisine, fruitbased desserts, aged cheeses or chilled with Vodka for an Icewine martini.
GOLD MEDAL Decanter World Wine Awards, UK 2019
97 points
GOLD MEDAL WineAlign National Wine Awards of Canada 2018 18 Riverbend Inn summer 2021
PLATINUM MEDAL Decanter World Wine Awards, UK 2020
WAYNE GRETZKY ESTATES PINOT GRIGIO
750ML
1495
We’ll let you in on a little secret: this is Wayne Gretzky’s favourite wine. This Pinot Grigio is light, crisp and refreshing. Cool fermented and aged in stainless steel tanks to enhance the pure fruit characteristics, you’ll discover fresh notes of yellow apple, peach, melon, spring flowers and a hint of banana. Enjoy with seafood, pan-fried fish or roasted chicken. WAYNE GRETZKY’S FAVOURITE
THIRTY BENCH SMALL LOT CABERNET FRANC
750ML
7520
Cabernet Franc grapes were handpicked from an organically farmed block on the Beamsville Bench. The individual batches receive different strains of yeast and varying length of maceration to increase complexity in the final blend. This structured wine has an aromatic bouquet of black currant, blackberry, smoke, charred wood, cocoa and leafy forest floor. Enjoy with grilled red meats, aged Canadian cheddar and 70% dark chocolate. GOLD MEDAL InterVin International Wine Awards, 2019
Summer COCKTAILS Join us at The Oaklands for a delicious meal prepared by Chef Ross Midgley, paired with a refreshing cocktail created by Peller Estates Restaurant Manager, Adrienne Barnhardt. The Oaklands is open for Breakfast from 7 am to 11 am, Lunch and Dinner daily from 11:30 am to 9 pm HIBISCUS MARGARITA
CUCUMBER BASIL SMASH
YOU HAD ME AT ROSÉ
1 oz 3/4 oz 1 oz
1 1/2 oz 1/2 oz
3 oz 1/2 oz 1 oz 2 oz 2
1 oz 1 1/2 oz
Casamigos Reposado Tequila Cointreau Peller Estates Signature Series Ice Cuvée Rosé hibiscus syrup fresh lime juice pink Himalayan sea salt
Run a lime along half of the rim of a stemless wine glass, dip in Himalayan sea salt. Set aside. Fill shaker with ice and add tequila, Cointreau, hibiscus syrup and lime juice. Shake vigorously for 10 seconds. Fill the salted glass with ice. Strain shaker over ice and top with Ice Cuvée Rosé. Garnish with an edible flower.
1/2 oz 1 oz 2 2
Hendrick’s Gin St. Germain Elderflower Liqueur basil syrup fresh lime juice cucumber slices, peeled and cubed fresh basil leaves
In a shaker, muddle cucumber cubes, basil leaves, gin and elderflower liqueur. Add basil syrup, lime and fill halfway with ice. Put top on shaker and shake vigorously for 30 seconds. Fill a rocks glass with ice and double strain ingredients over ice into glass. Garnish with a cucumber wheel and a basil sprig.
Thirty Bench Small Lot Rosé Cointreau brandy fresh watermelon juice watermelon wedges, 1 cut into cubes
Fill wine glass with ice. Add Rosé, Cointreau, brandy and fresh watermelon juice. Add 1 wedge of watermelon cut into cubes to glass and stir. Garnish with a wedge of watermelon.
summer 2021 Riverbend Inn 19
Riesling Steamed Mussels by executive chef ross midgley, riverbend inn
1 lb 1/4 cup 1 tbsp 1/2 cup 1 small 1 tbsp 1-2 pieces
island blue mussels, rinsed and ‘debearded’ dry Riesling wine ginger coriander paste coconut milk knob of butter pickled chilies grilled baguette
ginger coriander paste:
Pressed Cornish Hen with Fried Mirepoix, Rossco’s Cornbread and Romesco by executive chef ross midgley, riverbend inn cornish hens:
4 1 1 2 4-6 tbsp 1/4 cup
Cornish game hens, backbone removed and spatchcocked red onion, finely julienne celery root, peeled and thinly sliced carrots, peeled and thinly sliced sherry vinegar salt and pepper
rossco’s cornbread:
2 cups 2 cups 1 tbsp 1 tbsp 1 1/2 tbsp 2 tsp 500 ml 4 large 1 cup
cornmeal bread flour salt ground cumin baking powder baking soda buttermilk eggs grapeseed or canola oil
Cornish Hens: Place the spatchcocked hens skin side down on a non-reactive container and sprinkle the birds with sherry vinegar and salt and pepper. Layer the sliced onion, carrot and celery root on top of the hens. Cover with plastic wrap and chill in the fridge for 6 - 8 hours or overnight. Wipe the hens free of marinade and mirepoix and either grill or pan sear for approximately 10 minutes per side over medium heat. Loosely tent the birds with foil and allow to ‘rest’ for 10 minutes. In the meantime, fry the mirepoix into chips, drain on paper towel and reserve as garnish for the hens.
romesco sauce:
Rossco’s Cornbread: Sift together dry ingredients. In another bowl, whisk together buttermilk and eggs. Combine dry and wet ingredients and whisk to consistency. Drizzle in oil. Grease and parchment line a baking pan. Fill with batter and bake at 350° F for approximately 1 hour.
spiced almonds:
Romesco Sauce: Roast peppers, tomatoes and garlic with olive oil until tender and some colour shows. Puree in blender with parsley. Finish with vinegar, lemon, salt and pepper. Traditionally this sauce contains roasted almonds, however I often will use spiced almonds as a garnish to keep the sauce nutfree for guests with allergies.
6 4 1/4 cup 2 tbsp 2 cloves 1 lb 2 tbsp 1/4 tsp 1/2 tsp 1 tbsp 2 tsp 1 tsp
red peppers tomatoes parsley, chopped olive oil garlic lemon juice red wine or sherry vinegar almonds, whole canola oil cayenne pepper garlic powder kosher salt chili powder ground black pepper
Spiced Almonds: Roast the almonds on a sheet pan in a 350° F oven for 30 minutes. Mix remaining ingredients in a bowl thoroughly. When almonds are finished roasting, toss them with the mix to coat evenly and roast in oven for another 15 minutes. Let cool completely and place in an airtight container. For this salad, pulse a small handful in a food processor. Reserve for plating. Serves 4
20 Riverbend Inn summer 2021
6-8 cloves 3 tbsp 2 cups 1/4 cup 1
garlic, fresh ginger, fresh, peeled fresh coriander leaves (cilantro), cleaned and dried fresh parsley leaves, cleaned and dried lime, zest and juice healthy pinch of salt grapeseed oil to consistency
Mussels: Get a dry sauté pan quite hot and pour the cleaned mussels in, all at once. Immediately ‘deglaze’ with Riesling and give the pan a little shake – the mussels will begin to open. Tilt the pan so that you have a spot with wine that you can place the ginger coriander paste into, add the coconut milk and swirl the pan to combine the paste with the liquid. Once the mussels have all opened, transfer to a deep serving bowl with a slotted spoon. Add the one small piece of butter to the liquid in the pan, swirling to melt, and then pour liquid over mussels. Garnish the mussels by scattering some pickled chilies over top. Serve with a couple of pieces of grilled baguette on top. Ginger Coriander Paste: Combine ginger, garlic and salt in a food processor or mortar and pestle and begin to work into a paste. Add the coriander and parsley leaves and blend, slowly drizzling the oil into the mixture until a smooth, bright green consistency is achieved – should be like a pesto. Paste can be stored in a sealed jar in the fridge for a couple of weeks. Pickled Chilies: I use red finger chilies as a ‘medium heat’ garnish on several dishes. Simply clean the chilies and then slice into very fine rings, by slicing crosswise with a very sharp knife. At this point, I pack the chilies into a mason jar and pour over a sweet pickling liquid, which is equal parts white wine vinegar and sugar (1 liter sugar to 1 liter vinegar) that has been boiled to dissolve sugar and allowed to cool completely. Serves 1-2
Lobster Poutine by executive chef jason parsons, peller estates winery restaurant
1 oz 1/2 oz 1 oz 5 oz
cooked lobster meat, roughly chopped Icewine cheese curds hand cut french fries icing sugar & sea salt to taste
lemon thyme aioli:
Jason’s Ultimate Burger by executive chef jason parsons, peller estates winery restaurant
3 lb 2 cups 1/2 cup 1/2 cup 2 tbsp 2 tbsp 1 tbsp 2 cups 2 1/2 cup 3 tsp 3 tsp toppings:
4 4 4 12 2 cups 2 cups 2 cups 1/2 cup
lean ground beef aged cheddar, diced herbs*, finely chopped onion, chopped hoisin sauce garlic, finely chopped Worcestershire sauce double smoked bacon, chopped eggs breadcrumbs salt ground white pepper fresh burger buns large leaves of boston bibb lettuce slices aged cheddar slices cooked Icewine bacon crumbled blue cheese sliced beef brisket grilled portobello mushrooms cabernet onion jam
In a large mixing bowl, combine the ground beef, cheddar, herbs, onions, hoisin, garlic and Worcestershire. Sauté the bacon over medium heat until cooked through. Add the warm bacon, including the fat to the beef mixture. Stir in the eggs, breadcrumbs, salt and pepper. Once its well combined, form the mixture into eight evenly sized burgers and chill before grilling. Top your grilled burger off with a slice of aged cheddar, 3 slices of Icewine bacon, crumbled blue cheese, sliced beef brisket, grilled portobello mushrooms and cabernet onion jam. *Chef recommends: tarragon, parsley, basil and/or chives
Serves 4 For a plant-based option Chef Parsons recommends the Beyond Meat® Burger patty.
1 oz 1 clove 1 tbsp 2 tbsp
mayonnaise garlic, finely chopped lemon juice lemon thyme, finely chopped
Pour the Icewine over the lobster meat and slightly warm over low heat. Mix the lemon thyme aioli ingredients, pour into a squeeze bottle and chill in the fridge. Fry the french fries in the fryer. Once fried, dust with icing sugar and sea salt. Add the cheese curds and place into a serving bowl. Top with the warm lobster meat and drizzle with the lemon thyme aioli. Serve immediately. Serves 2
Famous Trius Red Burger with Icewine Onion Jam by executive chef frank dodd, trius winery restaurant
6 tbsp 3 large 1 1/2 cups 3/4 lb 3/4 lb 1 cup 3/4 cup 200 ml 6-8
vegetable oil, divided onions, divided Trius Red ground sirloin or extra-lean ground beef ground chuck or lean ground beef white sugar brown sugar Vidal Icewine hamburger buns salt and freshly ground pepper
In a large skillet, heat 2 tbsp oil over medium heat. Sauté one chopped onion for 5 minutes without browning. Add Trius Red, reduce heat and continue cooking until wine is reduced to almost nothing; cool. Combine ground meats in a large bowl. Add cooled onions, season with salt and pepper. Form into 6 – 8 patties or use a cookie cutter to create desired shape of burgers. Let burgers rest for at least one hour before grilling. In a large skillet, heat ¼ cup of oil over low heat. Slice 2 remaining onions and sauté for 5 minutes. Tip onions into a colander to remove any liquid. Wipe skillet and place over medium heat for 1 minute. Add white sugar; melt. When sugar is melted, add brown sugar. When brown sugar has dissolved, very carefully add Icewine. Reduce mixture by half and return onions to skillet. Reduce heat to low and cook slowly until consistency is a sticky marmalade; cool. Grill burgers and serve on buns, topped with onion jam and your other favourite accompaniments. Serves 6-8 summer 2021 Riverbend Inn 21
Wayne Gretzky 99 Lager Grilled Beer Loaf Club Sandwich by executive chef maurice desharnais, wayne gretzky estates
wayne gretzky estates
beer loaf
5 lbs 1 lb 1 cup 2 tbsp 2 tsp 2 tbsp 2 tbsp 2 tbsp 3 cloves 1 1/2 cups 2 large
ground pork shoulder ground pork belly steel cut oatmeal kosher salt ground black pepper smoked paprika thyme, chopped rosemary, chopped garlic, minced No.99 Premium Lager eggs
club sandwich
Ahi Tuna Poke Bowl by executive chef frank dodd, trius winery restaurant
1 1/2 cups 1 1/2 lbs 3 tbsp 2 tsp 1 tbsp 1 tsp 1 tsp 2 3 1 bunch 2 large 1 bunch
short-grain brown rice or white rice sushi-grade ahi tuna low sodium soy sauce toasted sesame oil rice wine vinegar ginger, grated garlic, minced green onions, white and green parts, thinly sliced carrots, grated medium radish (about 8), thinly sliced ripe avocados cilantro, chopped chili paste sesame seeds
Rinse the rice in a fine-mesh strainer then cook according to instructions. With a sharp knife, cut the tuna into 1-inch cubes. In a large bowl, whisk together the soy sauce, sesame oil, minced ginger, grated garlic, vinegar, and chili paste, to taste. Add the tuna and green onions and stir gently to combine. This can be done up to 1 hour in advance. Keep chilled. Just before serving, pit and dice the avocado into small cubes. Arrange your poke bowl with a generous scoop of rice, ahi tuna, avocado, grated carrot and sliced radish. Sprinkle sesame seeds on top. Serve with cilantro and more soy sauce on the side. Serves 2 22 Riverbend Inn summer 2021
thick cut potato bread (toasted) grainy mustard mayonnaise sliced heirloom tomato butter lettuce sliced smoked cheddar cooked cripsy bacon strips bbq sauce Mix all the ingredients for the loaf together with your hands, do not over mix, just incorporate. Place into a parchment paper lined loaf pan, fill ¾ full. You might make two loaves depending on the size of the pan. Place into the pre heated oven at 375° F for 40 minutes until an internal temperature of 160° F. Remove from the oven and let cool on the counter for an hour. Remove from the pan, wrap tight and cool in the fridge overnight. To serve: Slice the beer loaf into 1” slices, grill on the BBQ to warm and brush with the BBQ sauce to glaze. Toast the potato bread, spread grainy mustard on the first slice and mayo on the second slice. Place the lettuce down on the mayo followed by tomato, beer loaf, bacon, cheese and the mustard side bread. Slice in half and enjoy. Serves 4
Chocolate Mousse with Rosé Wine Poached Rhubarb and Walnut Crumble by executive chef maurice desharnais, 6 oz 4 large 3 tbsp 1 cup 1 cup 1 tbsp 1 tsp 1 whole 1 lb 1/2 cup 1/2 cup 1 tsp 1/2 cup 1/4 cup 1/4 cup
white chocolate, coarsely chopped egg whites sugar whipping cream Rosé wine sea salt vanilla paste star anise rhubarb (5-6 stalks), cut into small pieces walnut pieces old-fashioned oats thyme leaves, chopped all-purpose flour brown sugar butter, melted
Preheat oven to 350°F. Line a baking sheet with parchment paper. Melt white chocolate in a heatproof bowl set over a saucepan of simmering water, stirring often. Once melted, remove from heat. In a medium bowl, whisk egg whites to stiff peaks, beat in 1 tbsp sugar. In a separate bowl, whip cream to medium-soft peaks and slowly fold in melted chocolate until incorporated. Fold a large spoonful of egg whites into chocolate, mix well, then fold in remaining egg whites, working carefully, to avoid deflating egg whites. Cover and refrigerate for at least 1 hour. In a saucepan, combine wine, 2 tbsp sugar, vanilla paste, star anise and ¾ cup water. Bring to a boil and add rhubarb. Lower heat to simmer and poach 2 to 3 minutes until fork-tender. Remove from heat and leave rhubarb to cool in liquid. In a bowl, mix together walnuts, oats, chopped thyme, flour and brown sugar. Drizzle melted butter over top. Mix and spread onto lined baking sheet. Bake for 20 minutes, stirring halfway through, until golden and crisp. Remove from oven and allow to cool. Remove rhubarb from poaching liquid and spoon into a large wine glass. Top with a large scoop of mousse and sprinkle with walnut crumble. Drizzle with cooled rosé poaching syrup. Serves 2-4
NIAGARA WINE COUNTRY The Top Wineries, Distillery, Restaurants and Inn! 1
249 John St E Niagara-on-the-Lake, ON riverbendinnandvineyard.com
2
290 John St E Niagara-on-the-Lake, ON peller.com
5
THIRTY BENCH WINE MAKERS
3
1249 Niagara Stone Rd Niagara-on-the-Lake, ON triuswines.com
6
WINE COUNTRY
7
VINTNERS
4
1219 Niagara Stone Rd Niagara-on-the-Lake, ON waynegretzkyestates.com
4281 Mountainview Rd, Beamsville thirtybench.com
300 Taylor Rd Outlet Collection at Niagara Niagara-on-the-Lake 27 Queen St Niagara-on-the-Lake NIAGARA-ON-THE-LAKE
7
St on eR d Ni ag ar a
es Lak
St. Pau l St
89
1-888-510-5537
QUEENSTON
405
70
THOROLD
Thorold Stone Rd
Lundy’s Lane
20
57
Stanley Ave
Thirty Bench to Trius & Wayne Gretzky Estates ........ 35 min Trius & Wayne Gretzky Estates to Peller Estates & Riverbend Inn...............................10 min Outlet Collection at Niagara to Trius & Wayne Gretzky Estates...............................10 min Outlet Collection at Niagara to Peller Estates & Riverbend Inn.............................. 20 min Trius & Wayne Gretzky Estates to Downtown Niagara-on-the-Lake ...........................10 min Peller Estates & Riverbend Inn to Downtown Niagara-on-the-Lake .............................5 min
ve le A nda e l G
Niagara Parkway
81
To Book Tours, Tastings, Inn and Restaurant Reservations TOLL FREE
6
ST. CATHARINES
Taylor Rd
VINELAND
QEW
100
Rd
Ontario St
Mountainview Rd
5 BEAMSVILLE
Concession 6 Rd
55
406
3
VIRGIL
k ile Cree Four M
4
PORT DALHOUSIE LAKE ONTARIO
1
East & West Line
d eR hor
QEW
2
420
USA
NIAGARA FALLS
102
McLeod Rd FONTHILL PELHAM
CANADA
406
CHIPPAWA
QEW
Niagara Parkw
summer 2021 Riverbend Inn 23 WELLAND
PLAN YOUR NEXT ESCAPE AT
TASTINGS
TOURS
DINING
STAY
Login to myWineCountry.com to receive exclusive Wine Club member discounts. Having trouble logging in? Use the email address on file with your membership or call us at 1.866.440.4383 to confirm your details.