Riverbend Inn Magazine: Summer 2023

eDitOrS

Madison Vine, marketing manager

Riley McGilvray, marketing specialist

riVerbenD inn

Joseph Legace, boutiQue hotel manager

Janice Desilva, office manager

OaKLanDS

Jason Parsons, executive chef

Andrew MacNeil, head chef

Annette Rawlinson, restaurant manager

COntribUtOrS

Abbey Jarrett

Anahita Pouget

Brianne Carter

Carolee Krause

Fiona Muckle

Frank Dodd

Jason Parsons

Krystina Roman

Mackenzie Plum

Marcella DiLonardo

Mark Torrance

Maurice Desharnais

Nataschia Wielink

Nicholas Rennie

Ross Midgley

Taylor Rozon

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

The best part about living in Niagara is the produce, and there’s no one who appreciates that more than our chefs. Check out their produce-themed recipes on pages 16 to 18. We’ve also suggested some wine pairings for each recipe on pages 6 to 9. We hope you make a stop at some local roadside farm stands to pick up some produce and recreate these recipes at home!

We have to give a very special bon voyage shout out to Riverbend Inn Chef, Ross Midgley. Ross is moving back to P.E.I in July after spending 25 years in Niagara. He will be taking on the incredible role as Director of Programs for the Culinary Institute of Canada. We wish Ross all the best in his new adventure! Our long-time executive chef at Peller Estates, Jason Parsons, will be overseeing the culinary programs at both The Winery Restaurant at Peller Estates and Oaklands Restaurant. A key member of our culinary team since reopening in 2021, Chef Andrew MacNeil has been promoted to head chef at Oaklands. Congratulations to Andrew! We can’t wait to experience your delicious dishes.

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.

Get out and enjoy sips and snacks on the patio! Enjoy outdoor tasting and dining experiences at all our estates. Tag us in your photos and stories using the handles listed below with the hashtag #mywinelife.

NIAGARA PRODUCE

STONEFRUIT and

Brie Cheese, Apricot and Truffle Honey

Tart

Peller Estates

Signature Series

Ice Cuvée

Peller Estates

Signature Series

Vidal Icewine

Chef Jason Parsons, Peller Estates

recipe page 20

Grilled Peaches, Charred Focaccia and Burrata Salad

Wayne Gretzky Estates

Whisky Oak Aged Chardonnay

Trius Brut

Chef Maurice Desharnais, Wayne Gretzky Estates

recipe page 20

Rossco’s Linzer Tart with Brown Butter

Ice Cream

Thirty Bench Small Lot Cabernet Sauvignon

Brut Rosé

Chef Ross Midgley, Riverbend Inn & Vineyard

recipe page 21

Niagara Cherry

Hand Pies

Trius Distinction Pinot Noir

Thirty Bench Effervescent Riesling

Chef

Frank Dodd, Trius Winery

recipe page 21

Chicken Fricassee with Niagara Apricots

Peller Estates Private Reserve Pinot Gris

Thirty Bench Small Lot Riesling

‘Triangle Vineyard’

Chef

Ross Midgley, Riverbend Inn & Vineyard

recipe page 20

Oyster

Niagara Peach

Bruschetta

Thirty Bench Small Lot Chardonnay

Peller Estates Private Reserve Sauvignon Blanc

Chef Jason Parsons, Peller Estates

recipe page 20

Honey Glazed

Chicken and Niagara Apricot Skewers

Wayne Gretzky Estates Riesling

No. 99 Pilsner

Chef Maurice Desharnais, Wayne Gretzky Estates

recipe page 22

You can purchase your wine pairings at our Niagara estates, your local The Wine Shop or online via TheWineShops.com

Honey Poached Niagara Peaches with Vanilla Ice Cream and Peanut Brittle

Peller Estates

Signature Series

Riesling Icewine

Trius Showcase

Sparkling Pinot 2 Chef Frank Dodd, Trius Winery

recipe page 22

THE HISTORY OF

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 fi rst 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 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!

TRIUS WINERY

SUSTAIN ABILITY

at andreW peller limited

At Trius Winery we are thrilled that our estate-owned vineyards are sustainably certified through the Sustainable Winegrowing Ontario (SWO) Certification program. You will start to see SWO Certified labels on our Vintage 2021 wines that contain grapes from certified vineyards. It is our commitment to lift the industry forward and we are currently working towards helping our growing partners become certified as well.

We use grape pomace as natural fertilizer in our vineyards and provide any leftovers to our local partner, Bayview Flowers, where a bioreactor converts this material into methane gas to generate electricity. Our vineyards are also insecticide free; we use tactics such as pheromone tags or birds of prey to deter pests naturally. In addition to our vineyard practices, Trius Winery Restaurant sources local ingredients whenever possible year-round.

Reserve your seated tasting online https://www. mywinecountry.com/on/trius-seatedtasting-experience.html or by calling our Wine Country Concierge at 1-888-510-5537

Trius Showcase ‘Ghost Creek’ Riesling 2021

This is a single varietal Riesling harvested from the Four Mile Creek sub-appellation. The grapes are gently whole bunch pressed, then cool fermented. The fermentation was halted to retain enough sweetness to balance the acidity and aged in stainless steel tanks to preserve pure fruit expression. The wine is light-bodied, medium-dry and refreshing with fresh notes of Meyer lemon, tangerine sorbet, white peach, mineral, and spring blossoms.

Trius Showcase ‘Clark Farm’ Pinot Noir 2021

Harvested from our estate-owned Clark Farm vineyard, which was planted in 2005 in the Four Mile Creek sub-appellation of Niagara-on-the-Lake, the juice was fermented on skins with indigenous yeast in two large wooden vats. The ferment included whole clusters, plus extended skin contact for three weeks. The wine was aged for 10 months in older French oak barrels which produced a bright ruby red medium-bodied Pinot Noir. Look for flavours of red cherry, red berry, pomegranate, spice, and oak.

PELLER

ESTATES

Here at Peller Estates, we are committed to sustainability in both the estate-owned vineyards, and in our Winery Restaurant. The Winery Restaurant at Peller Estates is FeastON certified, which recognizes businesses committed to sourcing, serving, and celebrating Ontario grown food and drink. Chef Jason Parsons sources 98% of his ingredients from Canadian suppliers, 50% of which are based in Ontario. He also has access to freshly picked produce from our own Peller Estates garden. Reserve your table via OpenTable https://www.opentable.ca/r/ the-winery-restaurant-at-peller-estates-niagara-on-the-lake, or by calling our Wine Country Concierge at 1-888-510-5537

Peller Estates Signature Series Riesling 2021

Harvested early to retain acidity, from Riesling vines planted in 1987 within the Four Mile Creek sub-appellation of Niagaraon-the-Lake, only premium free run juice was used for full fruit expression. Some of the juice was kept in cold storage until after fermentation and was added back in for the perfect balance – a process called Sussreserve. The wine is fresh and clean with notes of Key lime, Meyer lemon, tangerine, white cranberry, and sitespecific minerality.

SWO Certified

THIRTY BENCH WINE MAKERS

We are delighted that as of 2021, Thirty Bench Wine Makers is Sustainable Winegrowing Ontario Certified. To become certified, we are audited annually to ensure that our best practices are respectful of the environment through water conservation, energy efficiency, recycling; supporting local economies; and benefiting communities with leadership and social responsibility. We are also utilizing organic farming practices in most of our estate-owned vineyards on the Beamsville Bench. The Muckle Cabernet Franc block has been farmed organically for a few years now.

Visit the estate for our Winemaker’s Selection Seated Tasting Experience. Reserve your time slot online via myWineCountry.com, or by calling our Wine Country Concierge at 1-888-510-5537

Small Lot Chardonnay 2021

Whole-bunch pressed, fermented, and aged sur lie in French oak barrels for 12 months, this Chardonnay is medium-bodied and slightly rich with flavours of tropical fruit, Meyer lemon, citrus sorbet, sweet spice, and oak.

Small Lot Riesling ‘Steel Post’ 2021

Riesling grapes were hand-picked and hand-sorted. The juice was cool fermented and aged in stainless steel tanks to capture the unique terroir of the Steel Post vineyard. This Riesling is medium-bodied and just off-dry. You’ll find flavours of Key lime, citrus sorbet, green apple, white currant, and mineral.

Small Lot Riesling ‘Wood Post’ 2021

Riesling grapes were hand-picked and hand-sorted. The juice was cool fermented and aged in stainless steel tanks to capture the unique terroir of the Wood Post vineyard. The Riesling is light to medium-bodied and off-dry with a refreshing acidity. Look for notes of melon, juicy citrus, and mineral.

Small Lot Riesling ‘Wild Cask’ 2021

Riesling grapes were hand-picked from our Dr. Muckle vineyard and the juice was racked to stainless steel tanks and neutral 500L puncheon barrels. The oak barrels underwent a warmer wild ferment with indigenous yeast, while the stainless-steel portion underwent a cool ferment. The wines were aged for three months then blended just before bottling. This Riesling is light to medium-bodied with smooth acidity. On the palate you’ll find notes of juicy red apple, honeydew melon, plus juicy orchard and tropical fruits.

Small Lot Pinot Gris 2021

Pinot Gris was hand-picked, whole-bunch pressed, fermented and aged in neutral French oak barrels in multiple batches using different yeasts. This allowed more options for blending. The wines aged in barrel for six months prior to blending. This dry, medium-to full bodied Pinot Gris has flavours of melon, yellow apple, golden kiwi, citrus, and spice.

Small Lot Pinot Noir 2021

Pinot Noir grapes were hand-picked and the juice was sent to three different wood fermenters, which were all treated separately and all fermented with an indigenous yeast. The wines were given nine to seventeen days of skin contact and drained to barrels made by different coopers. This resulted in many blending options. The blend was aged in French oak barrels for ten months and bottled unfiltered for greater complexity. This medium-bodied and elegant Pinot Noir has fruit flavours of cherry and red berry with earth and oak notes.

Small Lot Gewurztraminer 2021

The vines were hand-netted to allow for a longer hang-time. The Gewurztraminer was the last white varietal to be harvested in October. The grapes were cold soaked for greater extraction of terpenes, then fermented in a concrete egg before aging in neutral barrels for added richness. This resulted in an aromatic and dry wine with wonderful flavours of tropical fruit, ginger, lychee, spice, and rose petals.

Small Lot Rosé 2021

A blend of Cabernet Franc, Pinot Meunier, Gamay Noir, and Pinot Noir grapes were pressed and fermented in older oak barrels. The wines were aged in neutral barrels and blended before bottling. The Rosé is medium-bodied and extra dry with flavours of wild strawberry, watermelon, red apple, and ripe cherry and currant.

Small Lot Riesling ‘Triangle Vineyard’ 2021

Riesling grapes were hand-picked and hand-sorted. The juice was cool fermented and aged in stainless steel tanks to capture the unique terroir of the Triangle Post vineyard. This Riesling is light to medium-bodied and off-dry with wonderful flavours of juicy pear, peach, melon, sweet citrus, tropical fruit, with sitespecific minerality.

E-COMMERCE TEAM patio picks

We asked our E-commerce team, who are the masters behind TheWineShops.com and each of our brand website shops, to share their patio picks with us. Not only can you pair these with our chefs’ BBQ recipes, but you can also create refreshing wine cocktails or sangria. Shop at one of our 100+ locations across Ontario, or online for delivery to your door with free shipping on orders over $149!

Tayler

Pouget director of national direct to consumer vqa

Trius Showcase

Red Shale Cabernet Franc

$65.00

“My wine pick for the patio, and yearround, is the Trius Showcase Red Shale Cabernet Franc. I love this wine because it is a superlative expression of the varietal. Commonly blended with other Bordeaux varieties and long thought of as a ‘supporting character’, lighter style Cabernet Franc from cooler climates (Loire Valley and Niagara-on-the-Lake) have lighter tannins and red fruit flavors, floral notes, and an herbal side. In Ontario we make some of the finest examples that showcase the elegance of this varietal. The Red Shale Cabernet Franc is an absolutely stunning wine by itself, but you can pair it with many foods. It’s a prime complement to grilled vegetables, lentil and leek soup, roasted chicken, or goat cheese perogies.”

Rozon

e - commerce sales and communications manager

Thirty Bench Winemaker’s Blend Rosé

$24.95

“I enjoy Rosé all year, but summer is especially Rosé season for me! My go-to is the Thirty Bench Winemaker’s Blend Rosé. The blend is made up of 66.1% Pinot Noir, 18.2% Pinot Meunier, 14.2% Gamay Noir, and 1.5% Riesling. It’s dry and delicate with notes of strawberries, sweet cherry, watermelon, white peach, and summer flowers. I love pairing it with fresh summer salads, charcuterie, and cheese boards.”

Trius Distinction

Sauvignon Blanc

$19.95

“With summer in full swing, there’s no better time to enjoy dishes like goat cheese salads, fish tacos topped with cilantro, and basil pesto pasta. The Trius Distinction Sauvignon Blanc is the perfect pairing here, showcasing delicate citrus, floral, herbal, and mineral characteristics, with additional notes of tropical fruit. The natural acidity of this Sauv Blanc will bring out the freshness in cilantro, the licorice notes in basil, and tangy qualities in goat cheese. For these reasons, Trius Distinction Sauvignon Blanc is the star of summer patio meals.”

Trius Brut Rosé

$29.95

“I love a good bubbly for so many occasions and the Trius Brut Rosé quickly became my go-to. The tiny spiraling bubbles rise gently through the wine with refreshing acidity on the finish. I enjoy it most alongside brunch, whether it’s part of a mimosa or pairing it with savoury treats.”

e - commerce operations specialist and sommelier

Peller Estates

Private Reserve

Gamay

$25.95

“My patio pick is a grape that’s stormed the Ontario wine scene, Gamay; my favourite bottle is the Peller Estates Private Reserve Gamay. With juicy berry flavours that are balanced by earthy tones, Gamay tastes even better slightly chilled. It’s a versatile grape that makes amazing rosé, red, and even sparkling wine. When the temperatures rise, Gamay is a crushable red wine perfect for patio, picnics, and family BBQs.”

Mackenzie Plum

e - commerce and direct to consumer graphic designer

Thirty Bench Winemaker’s Blend Riesling

$24.95

“Enjoy a refreshing break from having fun in the sun with the Thirty Bench Winemaker’s Blend Riesling. Best enjoyed sitting on a patio or lounging pool side on a hot, sunny afternoon. The light, crisp citrus notes pair great with your midday snack or happy hour, including fruits and veggies, shrimp cocktail, and chips and dip.”

Anahita

Brianne Carter

e - commerce digital marketing manager

Krystina Roman

Nicholas Rennie salesforce marketing cloud administrator

1-750 ml bottle Rosé wine

1/2 cup pomegranate juice

1/3 cup lemon juice, freshly squeezed

1/4 cup superfine sugar

3 tbsp Grand Marnier

1 tbsp Cognac or Wayne Gretzky Estates Brandy

1 cup water

1/2 cup fresh raspberries

8 large strawberries, hulled and quartered

2 red plums, pitted and sliced 1/4 inch thick

Combine all ingredients in a large pitcher. Stir, then cover and refrigerate for at least two hours or overnight. Serve over ice topped with the macerated fruit.

SUMMER ROSÉ SANGRIA

by ina garten

park it on THE PATIO

Whether you’re visiting Niagara Wine Country for a day, or an extended stay, we highly recommend doing a patio crawl. Our Niagara estates offer customizable seated wine tastings outdoors along with relaxed dining options for lunch and dinner al fresco.

Reservations are highly recommended, and all of our patios are weather permitting! Reserve online via myWineCountry.com or call our Wine Country Concierge team at 1-888-510-5537 to build a personalized itinerary.

Always a crowd-pleasing stop for the itinerary because not only can you enjoy wine, but you can also enjoy spirits, craft cocktails, beer, or cider alongside Chef Maurice’s delicious menu. There’s something for everyone! Enjoy socializing on the sunny patio with great music and entertainment. If you join us on a Saturday evening in the Summer, we’ll even have a DJ to get the party going.

Terrace Wine Bar at Peller Estates

From late Spring to early Fall, relax on Niagara’s most picturesque vineyard terrace and enjoy casual plates of relaxed wine country fare paired with delicious Peller Estates wines by the glass or bottle, and refreshing cocktails. This is a great spot for lunch, dinner, or to sit and chat over an afternoon beverage. Don’t forget that Chef Parsons sources most of his ingredients from local suppliers; some even come from his own garden at Peller Estates.

The Vineyard Patio at Thirty Bench Wine Makers

Arguably the best kept secret on the Beamsville Bench. If you’re looking for peace and quiet, plus gorgeous views, you’ve come to the right place. Fiona and her team will treat you to friendly hospitality and share their award-winning wines during a seated tasting. You can also upgrade your tasting to include food pairings or share a charcuterie box made for two. Not in the mood for a flight? Sit back and enjoy a glass of wine in the sunshine.

The Ansley Sparkling Terrace at Riverbend Inn and Vineyard

Open to both Riverbend guests and the public, this is the best spot in Niagaraon-the-Lake to watch the sunset. Enjoy stunning vineyard views from morning till night. Our chef offers sharable snacks to pair with a refreshing glass of sparkling wine, a craft cocktail, glass of wine or pint of beer. Don’t forget – Riverbend Inn guests receive a complimentary tasting at Peller Estates, conveniently located next door to the Inn. We also offer bicycles or a golf cart shuttle to get you there.

Seated Wine Tastings at Trius Winery, Peller Estates, or Wayne Gretzky Estates

Our three Niagara-on-the-Lake wineries offer a seated wine tasting experience like no other, where the combination of awardwinning wines and charming surroundings will leave you with unforgettable memories and a desire to return time and time again. Each estate offers customizable tasting flights, tailored to your palate. You can also upgrade to premium flights such as Icewine flights at Peller, sparkling wine flights at Trius, and a Gold Medal food and wine pairing experience at Wayne Gretzky Estates.

The Whisky Bar Patio at Wayne Gretzky Estates

Grilled Peaches, Charred Focaccia and Burrata Salad

by executive chef maurice desharnais, wayne gretzky estates

1 focaccia loaf, cut into large rectangle strips

1/2 cup olive oil

1 tbsp coarse cracked pepper

1 tbsp kosher salt

1 tsp rosemary, chopped

1 tsp thyme, picked and chopped

10 peaches, cut into eights, pit removed

1/2 cup Wayne Gretzky Estates

Pinot Grigio

1/4 cup extra virgin olive oil

2 tbsp apple cider vinegar

2 tbsp honey

1 tsp chili flakes

2 whole burrata

1/2 cup mint, ripped loose

1 cup parsley, flat leaf, ripped loose

1/2 cup Thai basil, ripped loose

1/2 cup pictachios, toasted, rough chopped

Turn the BBQ grill on medium heat, and brush with oil so things don’t stick. Take the olive oil, cracked pepper, rosemary, thyme and kosher salt and mix, toss the focaccia fingers into the mixture. Once mixed, grill on the BBQ until charred slightly and then remove and place aside. Next mix the wine, extra virgin olive oil, vinegar, honey and chili flakes. Keep about ¼ cup of the mixture of to the side. Place the cut-up peaches into the bowl and toss together. Let stand for 15 minutes. Next turn the grill up to high, and re oil. Remove the peaches and grill on the BBQ, just until grill marks are made. Place to the side. Take the burrata out of the fridge and cut in half quickly and carefully, place each half-cut side up on a plate. Place the grilled peaches around the cheese as to try and hold it up. Mix the ripped-up herbs and drizzle with some of the saved wine mixture, Sprinkle the herbs over the cheese and peaches, Drizzle the remaining wine mixture over the plates, and garnish with the chopped pistachios. Serve with the charred focaccia sticks.

Serves 4-6

Brie Cheese, Apricot and Truffle Honey Tart

by executive chef jason parsons, peller estates winery restaurant

1 sheet puff pastry

4 fresh Niagara apricots, cut in half and seeded

2 tbsp fresh rosemary, finely chopped

1 1/2 tbsp truffly honey, or fresh local honey

4 slices triple cream brie

Preheat the oven to 400°F. Divide the puff pastry into four rectangles (4 by 2 inches). Slice the apricots into small wedges and lay them across the puff pastry. Sprinkle with the rosemary and bake in the oven for 7 minutes. Drizzle with the truffle honey and continue to bake for 2 minutes, or until the pastry is light and golden. Remove the tarts from the oven, top with a slice of brie and allow the warmth of the pastry to soften the cheese.

Serves 4

Oyster Niagara Peach Bruschetta

by executive chef jason parsons, peller estates winery restaurant

1 ripe Niagara peach, seeded and diced small

1/4 cup parmesan cheese, shaved

1/2 small shallot, diced small

5 fresh basil leaves, roughly chopped

1/4 clove fresh garlic, finely chopped

8 slices triple cream brie

12 fresh oysters

salt and pepper

In a bowl, mix the diced peach, parmesan, shallot, basil, and garlic. Using an oyster knife, remove the top shell from each oyster. Cut the muscle below the oyster to allow it to sit freely on the bottom shell. Place the fresh bruschetta mixture on top of the oyster. Season to taste with salt, pepper and serve immediately.

Makes 12 oysters

Chicken Fricassee with Niagara Apricots

by executive chef ross midgley, riverbend inn & vineyard

12 chicken thighs, skin-on, on the bone

3 tbsp grape seed or canola oil

1 onion, small dice

3 carrots, peeled and cut

2-3 tbsp unsalted butter

1/2 cup all-purpose flour

3 cups fresh apricots, pitted and sliced into strips

1 bay leaf

6 sprigs fresh thyme

1 cup chardonnay

1/2 cup white vermouth

2 cups chicken stock

2 cups 35% cream

3 tbsp fresh tarragon, chopped

Season the chicken with salt and pepper. Heat the oil and sear the chicken, skin side first, in a large oven-proof pan. Once browned, remove the chicken and drain the fat before adding butter to the pan. Add onions and carrots and sweat the veggies for a minute or two, scraping the browned bits from the seared chicken. Add flour and stir over low heat for a few minutes. The mixture should resemble wet sand. Add the Chardonnay and vermouth, stirring so that the flour gets evenly incorporated into the sauce. Add the fresh apricots. Add chicken stock, cream, bay leaf, and thyme sprigs and return to a gentle simmer.

Return the chicken to the liquid. Cover and cook in an oven at 350°F for 35-40 minutes. Just before service, add the chopped fresh tarragon as a garnish.

Serves 6

Rossco’s Linzer Tart and Brown Butter Ice Cream

by executive chef ross midgley, riverbend inn & vineyard

LINZer TArT

1 lb butter, softened

5 hard-boiled egg yolks, sieved

1/2 cup+1 tbsp ground almonds

1/2 cup+1 tbsp icing sugar

2 tbsp dark rum

3 3/4 cup all-purpose flour

1 tsp baking powder

1 tsp salt

2 tsp ground cinnamon

1/2 tsp ground nutmeg

NIAGArA CHerrY JAm

750 grams Niagara cherries, pitted and sliced in half 1/3 cup granulated sugar

4 tsp fresh lemon juice

BrOWN BuTTer ICe CreAm

2 cups 35% cream

3/4 cup sugar

4 egg yolks

2 vanilla beans, split lengthwise

1/2 cup browned butter

To Make the Jam: Combine all ingredients in a stainless saucepan and mash the cherries with the back of a spoon. Bring to a boil and simmer for 30 minutes. Set aside to cool.

To Make the Linzer Tart: In a stand mixer, whip the butter, egg yolks, almonds, icing sugar, and rum together until cohesive, light, and fluffy. Sift the dry ingredients and then slowly fold into the whipped mixture, incorporating fully. Divide the dough into two batches and chill slightly. Once chilled, roll between two pieces of parchment paper until ¼ inch thick. Line 4” molds with the dough and fill with the cooled jam. Lattice the top of the tarts with strips of dough. Bake 350°F for 20 - 25 minutes or until golden brown and serve with a scoop of Brown Butter Ice Cream.

To Make the Ice Cream: Simmer cream with split vanilla beans. In a separate bowl, whisk together sugar and egg yolks until you reach the ribbon stage. Temper the warm cream into egg mixture and return to clean, non-reactive saucepan. Remove from heat just before it boils and fold in the browned butter. Strain and chill overnight before spinning in an ice cream maker. Freeze until ready to serve.

Makes 6 tarts

Cherry Hand Pies

PAsTrY CrusT

3 3/4 cup all-purpose flour

1 tbsp fresh lemon zest

1 1/2 tbsp sugar

1 1/2 tsp salt

12 oz unsalted butter, cold and cut into small pieces

3/4-1 cup buttermilk

eGG WAsH

1 egg, beaten with 1 tbsp water

CHerrY FILLING

3 cups cherries, pitted and roughly chopped

1/3 cup sugar

1/4 tsp salt

2 tsp vanilla extract

1 tbsp cornstarch juice of half a lemon

To Make the Dough: Mix flour, zest, sugar, and salt in a large bowl. Using a pastry blender, cut the butter into the flour until the biggest pieces of butter are the size of tiny peas. Gently stir in ¾ cup buttermilk with a rubber spatula, mixing it until the dough forms, then knead it two or three times to form a ball. If it doesn’t come together, slowly add remaining ¼ cup buttermilk until it does, then gently knead again. Divide dough in half and wrap each ball in plastic wrap, flatten into a disc. Chill in fridge for at least an hour.

To Make the Filling: Mix cherries, sugar, and salt in a medium pot over medium heat. Cook for about 5 minutes, stirring occasionally, until the sugar dissolves. Increase heat slightly to bring to a simmer for 5 more minutes. In a small bowl, dissolve cornstarch in a few teaspoons of the cherry juice from the pot and stir until smooth. Pour the cornstarch mixture back into the pot and cook, stirring constantly, until thickened. Remove from heat and add lemon juice. Stir to combine and allow to cool.

To Assemble: Preheat oven to 400°F and line 3 baking sheets with parchment paper. Generously flour your surface and begin rolling out dough, starting from the center and pushing outward. Keep rolling from the center out, turning the dough as you go, until it is about 1/8 inch thick. If the dough begins to get too warm, slide it in the freezer for a few minutes to firm up again. Once dough is rolled out, cut out with 3-inch cutter. Lightly brush half of your circles with the egg wash, cut vents in the center of the other halves. Place 1 tsp of filling in the center of the egg washed halves and top with the vented pieces. Seal with your fingertips or press with a fork along the edges. Place on baking sheet 1 - 2 inches apart, brush with the egg wash on top. You can dust the top with coarse or sanding sugar. Chill in refrigerator until ready to bake. Bake for 15 - 18 minutes until golden and puffed and cool on wire rack.

Makes 30-3” hand pies

Niagara

by executive chef frank dodd, trius winery restaurant

Honey Glazed Chicken

and Niagara Apricot Skewers

by executive chef maurice desharnais, wayne gretzky estates

3/4 cup honey

1 tbsp extra virgin olive oil

3 tbsp Wayne Gretzky Estates

Red Cask Whisky

2 tbsp lemon thyme, chopped

1 lemon, zested and juiced

1 tsp black pepper

1 tsp kosher salt

4 chicken breast, boneless, skinless, cut into 8 pieces

6 apricots, pitted and cut into quarters

8 long wooden shewers, soaked in water for 30 minutes

Mix all the ingredients except for the chicken and apricots. Let stand for 20 minutes. While the mixture is resting, skewer the chicken and apricots. Starting with chicken and then the fruit, repeat until you have 4 pieces of chicken and 3 pieces of fruit, set aside.

Turn your BBQ grill on to medium heat and rub the grate with oil. Split the honey mixture into two bowls - one for brushing while cooking and one to finish after cooking (to avoid cross-contamination). Grill the skewers, turning every 5 minutes until chicken is brown and cooked, about 15 minutes. While you are cooking, generously brush with the honey mixture. Once the chicken is cooked, remove from the heat and place onto a serving plate. Brush with the finishing honey mixture.

Serves 4

Honey Poached Niagara Peaches with Vanilla Ice Cream and Peanut Brittle

by executive chef frank dodd, trius winery restaurant

PeACHes

4 large Niagara peaches, ripe

2 cups Trius Icewine

4 tbsp honey, good quality

1 vanilla pod split, or 1 tbsp vanilla extract

PeANuT BrITTLe

2 cups sugar

1/2 cup light corn syrup

1/2 cup water

6 tbsp butter

1/2 tsp baking soda

2 cups Picard’s roasted peanuts, salted or unsalted, or other nuts

1 tub vanilla ice cream or any other flavour

For the Peaches: Wash peaches and score an x into the top of each peach. Heat a full kettle of water to boiling. Collect 2 large bowls, fill one with ice water. Place the peaches in the other bowl and pour over enough boiling water to cover. Leave for 45 secs, then remove the peaches with a slotted spoon and plunge them into the cold water. The skins should now peel away easily. Place the Trius Icewine, honey, and vanilla pod in a pot and gently heat until the honey has dissolved. Lower the peaches into the pan, cover and leave on low heat for 15 - 20 mins until tender but not overly soft. Turn the fruit 3 or 4 times whilst cooking and frequently baste with the syrup. Remove the peaches from the pan to a tray to cool.

Boil the syrup until it has reduced by half (stay close to the stove whilst doing this). When reduced, spoon over the peaches, then set aside to cool. This can be done 1-2 days ahead. Store in fridge until needed.

For the Peanut Brittle: Line a sheet pan with parchment paper or a nonstick baking mat. Place the sugar, corn syrup, salt, and water in a large, deep pan. Clip a candy thermometer to the side of the pan. Cook over medium heat, stirring constantly, until sugar is dissolved, and the mixture comes to a boil. About 6-7 minutes.

Add the butter to the pan. Continue to cook, stirring occasionally, until a candy thermometer registers 280°F. About 15 minutes. Add the peanuts to the pot and cook for an additional 10 minutes, stirring constantly, or until a candy thermometer registers 305°F.

Remove the pot from the heat and stir in the baking soda. Pour the peanut mixture evenly onto the sheet pan. Spread out to an even layer and leave to cool on counter. When cooled, break into pieces and store in an airtight container. When ready to serve, chop roughly and sprinkle over vanilla ice cream and Niagara peaches.

Serves 4-6