WINTER 2022
Get to Know Our
DISTILLER Soothing
COMFORT FOODS
2021
AWARD WINNERS
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, assistant boutique hotel manager
Winter is the best time to explore Niagara Wine Country. Our estates have some incredible winter experience offerings this year that we highly recommend checking out. Learn all about them on page 11. As usual, you can create your own itinerary online via myWineCountry.com or by calling our amazing Wine Country Concierge team at 1-888-510-5537.
the oaklands
Chef Ross Midgley, executive chef Melissa Marynissen, restaurant manager
We asked our chefs to share their favourite soothing comfort foods, and they delivered as usual. They not only gave us comfort, but they also gave us some healthier options too. We love to indulge in warm foods during the winter months and I think you’ll agree that French onion soup and detox chicken soup are like a big warm hug during the long winter months. You’ll find the recipes on pages 20 – 22.
contributors
Craig McDonald Emma Garner Fiona Muckle Frank Dodd Jason Parsons Katie Dickieson Marcella DiLonardo Mark Torrance Maurice Desharnais Michelle Andrus Nataschia Wielink Tim Wilson
We’ll be spending a lot of time at Wayne Gretzky’s backyard rink this winter, enjoying Chef Maurice’s warm snacks alongside some craft cocktails. Speaking of cocktails, we’re introducing you to the man behind the copper pot still – our distiller, Tim Wilson, on pages 14 and 15. He may or may not have spilled some secrets on what to expect from the distillery in 2022.
graphic designer
Mari-Lynne Eastland
Cheers, Riley McGilvray & Madison Vine
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 is published 4 times a year by Andrew Peller Limited.
PS. Drop us a line! We love hearing your feedback and hope that you’ll share your comments and suggestions with us, helping us making this the exclusive Riverbend Inn & Vineyard magazine even better.
GET SOCIAL!
@riverbendinnvineyard
Winter is a magical time to visit Niagara Wine Country! Join us for a winter wine country experience – join a tour or sip wine or a craft cocktail by a crackling fire and tag us in your photos and stories using the handles listed below with the hashtag #mywinelife.
@pellerwines
@triuswines
@gretzkyestates
@thirtybench
winter 2022 Riverbend Inn & Vineyard 3
Winemakers Update 3 Winemakers 3 Questions
w ine m a k e r
CRAIG MCDONALD Trius Winery & Wayne Gretzky Estates
w ine m a k e r
KATIE DICKIESON Peller Estates & Riverbend Vineyard
w ine m a k e r
EMMA GARNER Thirty Bench Wine Makers
4 Riverbend Inn & Vineyard winter 2022
Q
WHAT WAS YOUR FIRST ICEWINE HARVEST LIKE?
A
My first Icewine harvest was in 2001 and it was certainly a different experience than I was expecting. I was under the impression that it would be a very jovial event…handpicking the grapes under a full moon, warming up with a hearty stew and brandy; partaking in a truly unique Canadian wine industry experience. Instead, I stayed up all night waiting for the phone call, being rushed to the vineyard to pick, being rushed to ‘pick faster’ before the temperature warmed up, having frozen sticky fingers and being unable to feel my feet. A sense of relief (and possibly delirium) kicked-in when the sun came up. It was a characterbuilding experience I will never forget! - Emma
Q
CAN YOU SUM UP MALOLACTIC FERMENTATION? WHEN DO YOU USE THIS PROCESS?
A
Malolactic fermentation, often referred to as ‘Malo’, is a secondary fermentation process which converts malic acid to lactic acid. The conversion of naturally occurring malic acid into a softer lactic acid will happen naturally in most varietals and is very commonly employed in red varietals and some Chardonnay styles. I use malo on all red varietals and a small number of the barrels that eventually become part of the Andrew Peller Signature Series Chardonnay. - Katie
Q
CAN YOU FILL US IN ON HOW HARVEST 2021 WENT?
A
It’s been a heck of a ride! Overall, this year’s harvest was larger than usual. On company owned and leased vineyards, we were up 83% over 2020! Looking at the five year average, we’re up 45%. Quality was good and some highlights were the Pinot Meunier, for our Rosé blends, and Chardonnay. - Craig
HERE’S WHAT OUR WINEMAKERS LOVE TO DO DURING THE WINTER MONTHS I love to cook and am social during the winter as the Summer and Fall tends to be busy as you could imagine. It’s also the best time to head home to Australia and catch up with family and friends and get another summer in. - Craig Skating. I grew up figure skating all winter and it is still one of my favourite winter activities! - Katie I would love to say that I am an avid skater – but I’m terrible! I do love it because my kids encourage me to get out on the ice and keep trying to improve. I like heading to the rink with my husband and kids and then to the pub to warm up. It’s the perfect winter afternoon. - Emma
winter 2022 Riverbend Inn & Vineyard 5
light comforts
French Onion Soup By Executive Chef Ross Midgley, Riverbend Inn & Vineyard recipe page 20
6 Riverbend Inn & Vineyard winter 2022
Chicken Fricassee with Dried Apricots By Executive Chef Ross Midgley, Riverbend Inn & Vineyard recipe page 20
The Smoothie Club Orange, Ginger Carrot Green Goodness Lemon and Blueberry By Executive Chef Frank Dodd, Trius Winery recipe page 20
Papa’s Healthy Morning Muffins By Executive Chef Frank Dodd, Trius Winery recipe page 21 winter 2022 Riverbend Inn & Vineyard 7
Detox Chicken and Udon Noodle Soup By Executive Chef Frank Dodd, Trius Winery recipe page 21
Chicken Paprikash By Executive Chef Maurice Desharnais, Wayne Gretzky Estates recipe page 21
Thai Coconut Soup By Executive Chef Maurice Desharnais, Wayne Gretzky Estates recipe page 22
8 Riverbend Inn & Vineyard winter 2022
Cherry Merlot Braised Lamb Sirloin with Sauteed Brussels Sprouts, Woodland Mushrooms and Goat Cheese Polenta By Executive Chef Jason Parsons, Peller Estates recipe page 22
winter 2022 Riverbend Inn & Vineyard 9
&
IN
p e r f e c t pa i r i n g s
the winter, we love to indulge. We’re bundled up in layers and craving comfort foods. In January, we might be eating on the healthier side because we made a resolution that this year - we’d incorporate more fruits and vegetables. In February, the resolutions tend to come to a halt once Valentine’s Day rolls around and candy and chocolate is in our face at every store. Who can resist those discounted chocolates? Here are some tips on how to enjoy chocolate with wine, not only on Valentine’s Day, but year-round. • Start with a wine that is slightly sweeter than the chocolate.
Wine
Chocolate
TOP TIPS
• Match the style and weight. Less intensely flavoured chocolate pairs well with lighter-bodied wines and chocolate with more intense flavours can pair well with fuller-bodied wines.
• For 80% dark chocolate or higher, reach for a fortified wine (Sherry or Port).
MILK CHOCOLATE
DARK CHOCOLATE
Wayne Gretzky Estates Merlot
$15.95
Wayne Gretzky Estates Cabernet Merlot
$15.95
Trius Baco Noir
$16.95
Trius Syrah
$25.95
• If the chocolate has dried fruit in it, pair it with a wine that has fruit-forward flavours.
Peller Estates Private Reserve Thirty Bench Small Lot Late Harvest Vidal $29.95 Cabernet Franc
• Avoid overly dry, tannic red wines with dark chocolate as the tannins will clash and taste bitter.
WHITE CHOCOLATE
• Sparkling wine can be paired with any chocolate. It is the most versatile and food friendly wine. 10 Riverbend Inn & Vineyard winter 2022
Trius Rosé
$18.00
Thirty Bench Small Lot Pinot Noir
$36.95
Peller Estates Signature Series Riesling Icewine 375ml $89.95
$75.20
Shop our favourite Donini and Christy’s Gourmet chocolate items at our winery retail stores. We have the perfect items for gifting, sharing (or not!).
WINTER
WINE COUNTRY EXPERIENCES Celebrate the beauty of a Canadian winter with several new Wine Country experiences. Remember: Wine Club members save on experiences and can bring up to 5 guests. Visit myWineCountry.com to create your itinerary today! Reservations can be made at myWineCountry.com
*Winter experiences are subject to change. Reservations are highly recommended.
Trius Snow Globe Dining Experience
Seated Tasting Experience
Join us at The Winter Luxe Lounge on Friday, Saturday, and Sunday throughout the winter. You and up to 10 guests (a minimum of 4 guests) can rent an elegant dining table on our covered patio, complete with cozy blankets. Choose from two dining options: Premium Pickings or The Luxe Lunch. Après dining, move to your private firepit and Muskoka chairs to roast Icewine marshmallows, handcrafted by Chef Jason Parsons.
trius winery
Join us at our beautiful Niagara-onthe-Lake estate for an elevated seated tasting experience in our cozy tasting hall. You’ll have the opportunity to enjoy a customized tasting with options from our wine, whisky, and beer portfolio. Elevate your tasting with delicious snacks from Chef Maurice Desharnais’ Bites menu.
The Fire Pit Package
Snowshoeing in the Vineyard Thirty Bench Wine Makers
The Winter Luxe Lounge peller estates
riverbend inn & vineyard Bundle up at your own private fire pit with Muskoka chairs and enjoy the gorgeous views of our vineyards. This package includes: 1 hour rental of private Muskoka chairs and fire pit setting for up to 4 guests, choice of glass of wine or a warm fire side feature beverage (served in a souvenir take home glass mug), a savoury culinary creation by Chef Ross Midgley, and a Wine Country s’mores bundle!
Join us for a unique outdoor dining experience in your own personal snow globe. You’ll enjoy dinner under the stars overlooking our snow-covered vineyards. Up to four guests will enjoy a 4-course tasting menu with perfect wine pairings. Enjoy the best flavours of Niagara Wine Country prepared by Chef Dodd and his culinary team. At the end of the evening, you’ll enjoy coffee and tea service and leave with a sweet treat.
wayne gretzky estates
thirty bench wine makers Join us for a truly unique Canadian experience this winter and snowshoe through our Riesling vineyards! Our Thirty Bench wine consultant will guide you through samples of Thirty Bench wines amongst the snow covered vines. Afterwards, enjoy a warm cup of soup at our picnic tables.
winter 2022 Riverbend Inn & Vineyard 11
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, Dr. Thomas Halliday Watt purchased the farm, 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.
12 Riverbend Inn & Vineyard winter 2022
General Nelles sold the land in 1927 to a group of six sisters – Kate, Gladys, Del, Nora, Olga, and Elizabeth 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 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. winter 2022 Riverbend Inn & Vineyard 13
GET TO KNOW OUR
DISTILLER
Tim Wilson wayne gretzky estates
What made you want to work in the whisky industry? I’ve been in the beverage alcohol game for over 20 years now, starting with brewing beer in my wardrobe as a teenager (sorry Mum!), through to spending 14 years working as a winemaker, before leaping over to spirits. Back in 2012, I had the chance to work with the crew over at Dillon’s when they first opened their doors, and it gave me a little “taste” of the spirits industry. I was eager for something new to sink my teeth into and was super intrigued by the world of spirits - I made the leap and haven’t looked back, I absolutely love it.
What has been your favourite experience since joining Andrew Peller Limited? This is a winter issue, so can I say the Christmas parties? I honestly love the real community feel of this company. People go out of their way to help you, not because it’s part of their job, but because they want to. You don’t get that everywhere and it’s something APL can certainly hang their hat on.
How big is the team you work with? We’re actually a super-duper small team of two at the moment, with some great support around us. I oversee the blending of all our products, as well as managing the warehouse and production on the estate. We also have Mark Evangelista, who assists with the blending and warehouse management, and has recently been trained as a cooper. Thanks to him we now can do some really cool stuff with re-coopering barrels in house. It’s just the two of us in the whisky department, small but mighty. We of course pull folks from bottle shop, supply, etc. to help with certain aspects of the business, but it’s just the two of us who are directly focused on the production side. 14 Riverbend Inn & Vineyard winter 2022
What is your favourite part of the spirits production process? This may sound corny, but there are a few things that get me excited; the first is opening the doors to the rickhouse and taking in the smell of maturing whisky. There’s nothing else like it. And after working in there, you come home smelling of rich whisky and wood, which (in my opinion) is amazing! The second thing I love is the first hour or so in the morning, firing up the stills and getting a production underway. Having worked my entire life creating alcohol in some form, the hands-on part is still what I thoroughly enjoy.
What do you like about working as a distiller for a company that is predominantly known for wine? The best part is having a group of extremely talented palates, with decades of experience, that I can lean on. Whenever I’m trialing something new or seeking an opinion, we have a plethora of great folks at Andrew Peller Limited that are always keen to get involved and share their opinions. Whether it be wine or whisky, putting together great products requires a team of great people.
What is your favourite Wayne Gretzky Estates product to enjoy and why? I really love the 99 Proof Whisky. It has a good smack of aged rye in there that brings a lot of spice that I love, but it’s also a really smooth and delicious whisky that can cater to anyone.
What do you see in store for the wine/ whisky industry in the years ahead? It’s actually a really exciting time to be involved in the whisky industry. Thinking back 10-15 years ago, no one was really drinking brown spirits. And it’s in full flight now, with some producers barely able to keep products on shelf. I think the innovation side of whisky has yet to really come out, and with it will definitely bring some exciting new expressions in the years to come.
Can we expect any new products to be released in the near future? You certainly can! Things have been a bit quiet, but there might be a bit of an overload of products in 2022. Without giving too much away, we may be dropping a new white spirit, a new whisky, and another new brown spirit. Shall be a pretty exciting year! winter 2022 Riverbend Inn & Vineyard 15
2021
WAYNE GRETZKY ESTATES VIDAL ICEWINE 2019 PLATINUM 94 POINTS Decanter World Wine Awards
WAYNE GRETZKY ESTATES NO.99 RED CASK WHISKY DOUBLE GOLD San Francisco World Spirits Competition
TRIUS SHOWCASE LATE HARVEST VIDAL 2019 PLATINUM 94 POINTS WineAlign National Wine Awards of Canada
16 Riverbend Inn & Vineyard winter 2022
TRIUS BRUT ROSÉ GOLD MEDAL TOP 10 BEST Sparkling Wines Effervescents du Monde 2021
AWARD WINNERS
THIRTY BENCH SMALL LOT ‘STEEL POST VINEYARD’ RIESLING 2019 GOLD 92 POINTS WineAlign National Wine Awards of Canada
THIRTY BENCH PELLER ESTATES SMALL LOT PRIVATE RESERVE GEWURZTRAMINER CABERNET FRANC 2019 2019 PELLER ESTATES GOLD PLATINUM SIGNATURE 92 POINTS 94 POINTS WineAlign WineAlign SERIES National Wine National Wine RIESLING Awards of Awards of 2019 Canada Canada PLATINUM 94 POINTS WineAlign National Wine Awards of Canada
THIRTY BENCH WINE MAKERS
WAYNE GRETZKY ESTATES
Gold Medal - 93 points Sparkling Riesling The Global Riesling Masters, UK 2020
Double Gold Medal No.99 Canadian Cream Whisky San Francisco World Spirits Competition
Gold Medal - 92 points 2018 Small Lot ‘Wild Cask’ Riesling WineAlign National Wine Awards of Canada
Double Gold Medal No.99 Canadian Salted Caramel Whisky San Francisco World Spirits Competition
Gold Medal - 92 points 2018 Small Lot ‘Wood Post Vineyard’ Riesling WineAlign National Wine Awards of Canada
Gold Medal No.99 Red Cask Whisky San Francisco World Spirits Competition
Gold Medal - 92 points 2017 Small Lot Cabernet Franc WineAlign National Wine Awards of Canada
Gold Medal - 92 points 2019 Cabernet Franc Icewine WineAlign National Wine Awards of Canada
Gold Medal 2019 Winemaker’s Blend Riesling All Canadian Wine Championships
Gold Medal - 94 points - Exceptional Hazy IPA Beverage Testing Institute (BTI), Chicago
Gold Medal 2019 Small Lot Pinot Noir All Canadian Wine Championships
Gold Medal - 92 points - Exceptional Pale Ale Beverage Testing Institute (BTI), Chicago
Gold Medal 2018 Small Lot ‘Triangle Vineyard’ Riesling All Canadian Wine Championships
Gold Medal - 90 points - Exceptional Premium Lager Beverage Testing Institute (BTI), Chicago
PELLER ESTATES
TRIUS WINERY
Platinum Medal - 97 points 2019 Signature Series Riesling Decanter World Wine Awards
Platinum Medal - 94 points Brut Rosé WineAlign National Wine Awards of Canada
Double Gold Medal - Trophy - Best Dessert Wine 2019 Signature Series Riesling Icewine All Canadian Wine Championships
Gold Medal 2019 Showcase Late Harvest Vidal All Canadian Wine Championships
Double Gold Medal 2018 Private Reserve Cabernet Franc All Canadian Wine Championships
Gold Medal - 92 points 2019 Showcase Riesling Ghost Creek Vineyard WineAlign National Wine Awards of Canada
Double Gold Medal 2020 Private Reserve Sauvignon Blanc All Canadian Wine Championships Master - 95 points 2018 Signature Series Riesling Icewine The Global Riesling Masters, UK 2020 Gold Medal - 95 points 2019 Signature Series Riesling Icewine Decanter World Wine Awards
Gold Medal - 95 points 2019 Showcase Riesling Ghost Creek Vineyard Decanter World Wine Awards
Gold Medal - 92 points 2019 Signature Series Sauvignon Blanc WineAlign National Wine Awards of Canada Gold Medal - 92 points 2018 Cabernet Franc Icewine WineAlign National Wine Awards of Canada winter 2022 Riverbend Inn & Vineyard 17
SAVE the DATE
2022
Niagara Wine Country is beautiful year-round, but our favourite time to visit is during the winter and the summer seasons. From the Icewine Festival to Graze the Bench, here are some of the awesome experiences to plan your next trip around.
AUGUST JANUARY
MAY
Winter WineFest Holiday Light Trail Patios open for the Summer! Lincoln Niagara-on-the-Lake & Lincoln
FEBRUARY Niagara Icewine Festival Niagara-on-the-Lake
MARCH Reserve a Fireside Cabana Experience Wayne Gretzky Estates Days of Wine and Chocolate Niagara-on-the-Lake
APRIL Dig our Roots Niagara-on-the-Lake
18 Riverbend Inn & Vineyard winter 2022
Reserve a Patio Table at our Winery Restaurants Wayne Gretzky Estates, Trius Winery and Peller Estates
SEPTEMBER
Sip and Sizzle Niagara-on-the-Lake
Niagara Wine Festival Niagara-on-the-Lake & Lincoln
JUNE
OCTOBER
Graze the Bench Lincoln
Oktoberfest Wayne Gretzky Estates
Niagara Homegrown Wine Festival Niagara-on-the-Lake & Lincoln
NOVEMBER
JULY I4C International Chardonnay Celebration Niagara-on-the-Lake & Twenty Valley
Taste the Season Niagara-on-the-Lake
DECEMBER Rink Opens Wayne Gretzky Estates Holiday House Tour Niagara-on-the-Lake
Winter COCKTAILS AT THE WHISKY BAR PATIO
Warm up at The Whisky Bar Patio at Wayne Gretzky Estates with these delicious cocktails created by our in-house mixologists. The Whisky Bar Patio is open daily serving up delicious food prepared by Chef Maurice Desharnais, craft cocktails, beer, wine, and non-alcoholic beverages too! Bring your skates and hop on The Great One’s rink. Reservations are highly recommended. Visit myWineCountry.com to reserve your skating time slot. ESPRESSO MARTINI
SMOKESTACK MANHATTAN
HOT SPICED CIDER
1 oz 1 oz 1 oz 1 oz
1.5 oz .5 oz .25 oz .75 oz
1.5 oz 1.5 oz .5 oz
Wayne Gretzky Estates Maple Cask Whisky Wayne Gretzky Estates Canadian Cream Wayne Gretzky Estates Old Fashioned Simple Syrup cold brew coffee cinnamon & sugar
Add ingredients to a shaker tin with ice and hard shake for 12 seconds. Using a Hawthorne strainer, strain contents into a coup glass and garnish with cinnamon sugar and espresso beans.
Wayne Gretzky Estates Red Cask Whisky Wayne Gretzky Estates Ice Cask Whisky Wayne Gretzky Estates 99 Proof Whisky Wayne Gretzky Estates Signature Bitters Wayne Gretzky Estates Black Pepper Whisky Cherries
Add ingredients to a rocks glass over one large ice cube and stir with a bar spoon for thirty turns. Garnish with 3 black pepper whisky cherries on a bamboo skewer.
Wayne Gretzky Estates Red Cask Whisky Hot Mulled Cider Wayne Gretzky Estates Honey Lavender Simple Syrup cinnamon stick or orange wheel
Add all ingredients to your favourite mug, stir and enjoy. Garnish with a cinnamon stick or an orange wheel.
winter 2022 Riverbend Inn & Vineyard 19
Chicken Fricassee with Dried Apricots by executive chef ross midgley, riverbend inn & vineyard
by executive chef ross midgley, riverbend inn & vineyard
12 pieces 3 tbsp 1 3 2-3 tbsp 1/2 cup 2 cups 1 6 sprigs 1 cup 1/2 cup 2 cups 2 cups 3 tbsp
5 3 2 1 tbsp 1 stick 1 tbsp 1/2 cup 3/4 cup 1 cup 2 litres 2 cups 3 cups 8 rounds
Sear the chicken, skin side first, in an oven proof pan large enough to hold all ingredients. Once browned, remove the chicken, and add the butter to the pan. Add onions and carrots and ‘sweat’ veggies for a minute or two, scraping 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 dried apricots, cream, bay leaf and thyme sprigs and gently simmer. Return chicken to the liquid. Cover and cook in an oven at 350°F for 35 to 40 minutes. Just before serving, add the chopped fresh tarragon as a garnish.
French Onion Soup
medium sized, Spanish onions, julienned medium sized, red onions, julienned cloves garlic, minced grapeseed or canola oil unsalted butter (1/4 lb), cubed fresh thyme, chopped brandy port white wine beef stock salt and pepper to taste Emmental cheese, grated Gruyere cheese, grated French bread croutons, cut 1/2-3/4 inch thick
In a heavy bottomed stock pot, warm oil and butter until frothy. Add julienne onions and cook over medium heat until the onions are caramelized to a deep mahogany colour (approximately 2 hours). Once caramelized, add minced garlic, and chopped thyme, stir well and cook for a few minutes longer. Deglaze the pot with the brandy and port, stir. Add the beef stock and then simmer for about 20 minutes until the flavours have ‘married’. Spread the Emmental cheese evenly into 8 oven-proof bowls. Fill onion soup over the cheese and press 1 crouton into each bowl. Top the crouton with a healthy pinch of Gruyere cheese and bake the bowls until cheese has melted and browned (best to keep all bowls on a sheet pan for this procedure). Carefully remove from the oven and serve. Serves 8 20 Riverbend Inn & Vineyard winter 2022
chicken thighs, skin-on, on the bone grapeseed or canola oil onion, small diced carrots, peeled and cut on the bias unsalted butter all-purpose flour dried apricots, sliced into strips bay leaf fresh thyme chardonnay white vermouth chicken stock 35% cream fresh tarragon, chopped
Serves 4-6
The Smoothie Club by executive chef frank dodd, trius winery restaurant orange, ginger, carrot
1 1 cup 1/3 cup 1/2 tsp 1/2 cup 1
banana orange slices, fresh carrot, grated ginger, freshly grated almond milk handful ice cubes (optional)
lemon and blueberry
1 1 1/2 cups 1/4 cup 1/2 tsp 1/2 tsp 1 tbsp 3/4 cups
banana blueberries, frozen old fashioned oats lemon zest lemon juice sliced almonds unsweetened almond milk
green goodness
1 cup 1 tsp 3 1 cup 1/2 cup 2 cups 1/2 1 tsp 1 tsp
coconut water or milk lime zest, finely grated limes, peeled and quartered green kale leaves, torn and stalk removed mint leaves, firmly packed pineapple, frozen medium avocado, peeled and pitted ginger, minced coconut oil
Add all ingredients to a high-powered blender and blend until smooth, 30 seconds – 1 minute. Serve and enjoy. Serves 1-2
Detox Chicken and Udon Noodle Soup by executive chef frank dodd, trius winery restaurant soup base
5 cups 6 slices 3 cloves 1
chicken broth fresh ginger, peeled, 1/4 inch garlic, crushed green onion, cut into 2 inch pieces
chicken udon soup
Papa’s Healthy Morning Muffins by executive chef frank dodd, trius winery restaurant
1 cup 1/2 cup 1 cup 3/4 cup 1 tbsp 2 tsp 1/4 tsp 1 cup 1 cup 1 large 1 cup 3/4 cup 1/4 cup 3/4 tbsp
whole wheat flour all-purpose flour regular oats brown sugar, packed wheat bran baking soda salt plain fat-free yogurt ripe banana, mashed (2) egg pitted dates, chopped walnuts, chopped dried pineapple, chopped ground flaxseed
Preheat oven to 350°. Place 18 muffin cups liners in muffin cups; coat with cooking spray. Combine flours, oats, brown sugar, wheat bran, baking soda and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Mix yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans and cool on a wire rack.
3 1/2 oz 1 tbsp 1/2 cup 2 tsp 1 clove 1 tbsp 1/4 cup 4 15 oz 4 1/4 cup 10 oz
shiitake mushrooms, fresh canola oil carrots, sliced fresh ginger, peeled, minced garlic, minced soy sauce sake, or dry white wine chicken breasts, cooked and shredded salt and pepper udon noodles eggs, hard boiled and sliced green onions, diagonally cut baby bok choy, cut into 4 sections
Soup Base: Remove stems from the mushrooms and thinly slice the mushroom caps. Set aside. Combine mushroom stems, chicken broth, ginger slices, crushed garlic, and green onions in a large saucepan. Bring to a boil, reduce the heat and simmer 20 minutes. Turn off heat and let stand for 10 minutes. Strain stock through a strainer or sieve over a bowl; discard solids. Chicken Udon Soup: Heat a large saucepan over medium-high heat. To the pan, add canola oil, sliced mushroom caps and carrots; sauté for 2 minutes. Add minced ginger and garlic; sauté for 1 minute. Add sake, and cook for 4 minutes, scraping pan to loosen any browned bits. Add strained stock to the pan. Bring to a boil and reduce heat to mediumlow. Add soy sauce and pepper, taste and season as needed. Add shredded chicken and bok choy, simmer for 2 minutes or until chicken is thoroughly heated.
Chicken Paprikash by executive chef maurice desharnais, wayne gretzky estates
3 tbsp 4 lbs 1 cup 2 cloves 1 cup 1 cup 2 cups 1 can 3 tbsp 3 tbsp 2 cups 1/2 cup 2 tsp 1 tbsp 1 cup 1/2 cup 1 bag
butter boneless, skinless chicken breasts, large dice onion, julienned garlic, minced red pepper, julienned green pepper, julienned button mushrooms, sliced diced tomato, drained Hungarian sweet paprika Hungarian hot paprika chicken stock white wine kosher salt black pepper heavy whipping cream sour cream, plus extra for garnish broad egg noodles, cooked
Heat the butter in a heavy pot and brown the chicken on all sides. Once browned, add the onions, peppers, mushroom, garlic and fry until golden brown, about 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched). Place the pot back over the heat. Pour in the chicken stock, wine and diced tomatoes. The chicken should be mostly covered. Bring to a boil. Reduce the heat to mediumlow and simmer for 30 minutes. In a small bowl, mix the whipping cream and sour cream to form a smooth paste. Stir the cream mixture into the sauce, stirring constantly to prevent lumps. Bring to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Serve over cooked broad egg noodles and garnish with a dollop of sour cream and chopped chives. Serves 4-6
Cook udon noodles according to package directions. Drain and divide noodles among 4 bowls. Add 1 cup of soup and vegetables to each bowl. Sprinkle each serving with green onions and top with a hard-boiled egg. Serves 4-6
Makes 18 muffins winter 2022 Riverbend Inn & Vineyard 21
Thai Coconut Soup by executive chef maurice desharnais, wayne gretzky estates
2 stalks 1 tsp 1/2 cup 2 cups 1 tsp 1/2 tsp 3 cans 3 tsp 4 1 1/2 cups 1 tbsp 2 cloves 2 1 1 4 cups 2 cups 12
lemongrass, sliced thinly grapeseed oil onion, diced button mushrooms, sliced kosher salt black pepper coconut milk fish sauce lime leaves chicken stock galangal, chopped (can substitute ginger) garlic, chopped sweet potatoes, small dice red Thai pepper, deseeded and minced lime, zested and juiced loosely packed kale, chopped white rice, cooked large shrimp, sautéed and cut in half lengthwise fresh mint leaves, ripped
Heat the oil in a large pot over medium heat. Add the onion, mushrooms, and 1/2 teaspoon kosher salt and lightly sauté, stirring occasionally for about 10 minutes, or until softened. Stir in the lemongrass, coconut milk, chicken stock, fish sauce, galangal (or ginger), garlic, sweet potato and red chili. Simmer over low heat for 20 minutes or until the sweet potatoes are soft. Add the lime zest and juice. Taste, then add the rest of the salt and season with the black pepper. Add the chopped kale and simmer just until wilted, 1 to 2 minutes. Add the cooked rice, and garnish with mint and sautéed shrimp. Serves 4-6
Cherry Merlot Braised Lamb Sirloin
Sauteed Brussels Sprouts and Woodland Mushrooms
by executive chef jason parsons, peller estates winery restaurant
by executive chef jason parsons, peller estates winery restaurant
1 whole 2 tbsp 2 tbsp 2 1 whole 1 whole 2 2 cups 8 cups 1/2 cup 1/4 cup
1/4 cup 1 tbsp 3 cups 2 cups 1 1 clove 1/2 cup 1/2 tsp
Ontario lamb sirloin grapeseed oil butter shallots, finely chopped stalk of celery carrot, peeled and cut once lengthwise vine ripened tomatoes, cut into large dice Peller Estates Signature Series Merlot lamb or beef stock cherries, dried figs, dried
spice bag
Wrap the following in cheese cloth so you can remove after cooking 5 white peppercorns 1 star anise 2 bay leaves 3 whole cloves In a braising pot, warm the grapeseed oil and brown the lamb sirloin on all sides. Once golden-brown, remove from the pan and add in butter, shallots and garlic. Sweat without colour for one minute and then deglaze with the merlot wine. Reduce the wine by half and then return the seared lamb to the pot. Add in the lamb stock, spice bag, large pieces of carrots, leeks, tomatoes and simmer for 2 hours.
Heat the grapeseed oil in a frying pan over high heat. Add the blanched brussels sprouts and slightly char on all sides. Add the butter. When the butter turns brown, add the shallots, garlic, mushrooms, and thyme. When the mushrooms start to soften, deglaze with the Chardonnay. Season with fine salt, ground white pepper. Serves 4-6
Goat Cheese Creamy Polenta by executive chef jason parsons, peller estates winery restaurant
1 cup 3 cups 1 cup 1/2 cup 1/4 cup
fine semolina polenta 10% cream chicken or vegetable stock goat cheese parmesan cheese, grated
To a serve, add the cheesy goat cheese polenta, brussels sprouts and mushrooms and top with braised lamb.
Combine the stock and 10% cream in a medium pot and warm over medium to high heat. Once it reaches a simmer, whisk in the polenta. As it thickens, change the whisk to a wooden spoon. Continue to stir to make sure there are no lumps. Slowly melt in the goat cheese, parmesan and then taste. Add some fine salt and ground white pepper if needed and serve immediately.
Serves 4-6
Serves 4-6
Add in the dried cherries, dried figs and continue to simmer for another 30 minutes to 1 hour. Until the lamb is tender, but not falling apart. Once cooked, remove from the heat and allow to rest before serving.
22 Riverbend Inn & Vineyard winter 2022
butter grapeseed oil woodland mushrooms (shiitake, oyster, chanterelle, king oyster) brussels sprouts, blanched and cut in half shallot, finely chopped garlic, finely chopped Peller Estates Signature Series Chardonnay fresh thyme leaves, finely chopped
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