Riverbend Inn & Vineyard Magazine: Winter 2023

EDITORS

Riley McGilvray, marketing specialist

Madison Vine, marketing manager

RIVERBEND INN

Joseph Legace, boutiQue hotel manager

Shae Harwood, assistant boutiQue hotel manager

OAKLANDS

Chef Ross Midgley, executive chef

Annette Rawlinson, restaurant manager

CONTRIBUTORS

Abbey Jarrett

Brianne Chiarle

Carolee Krause

Frank Dodd

Jason Parsons

Katie Dickieson

Mackenzie Plum

Mark Torrance

Maurice Desharnais

Michelle Andrus

Nataschia Wielink

Ross Midgley

Tayler Rozon

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 is published

4 times a year by Andrew Peller Limited.

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Note from the Editors

There’s something romantic about the winter season in Niagara Wine Country. It may be cold, but we’ve learned how to embrace it with fire pits, heated patios, and indoor dining experiences. The perk of staying at Riverbend Inn & Vineyard means that at the end of each day spent exploring, you get to cozy up in your spacious guest room beside a warm fireplace.

The Riverbend team has been working hard to put together some amazing specials and events for the 2023 season. Visit our website and scroll to the bottom of the homepage to subscribe to our newsletter and be the first to hear about our Inn packages, dining specials, and events.

Looking to host a corporate retreat, meeting, or group event? Contact our hospitality sales team for a customized package via email at groups@mywinecountry.com 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 Riverbend Inn & Vineyard magazine even better.

Get out and enjoy the sparkling snow on the vineyards in Niagara Wine Country! Enjoy tasting and dining experiences at all our estates. Tag us in your photos and stories using the handles listed below with the hashtag #mywinecountry.

THE pasta

Fresh Lobster, Ricotta and Basil Lasagna

Peller Estates

Signature Series

Chardonnay Sur Lie

Peller Estates

Private Reserve

Sauvignon Blanc

Chef Jason Parsons, The Winery Restaurant at Peller Estates

RECIPE PAGE 16

Gamay Braised Rabbit, Mushroom, Spinach and Fettucine

Peller Estates Private Reserve

Gamay Noir

Thirty Bench Small Lot

Pinot Noir

Chef Jason Parsons, The Winery Restaurant at Peller Estates

RECIPE PAGE 17

Pappardelle with Braised Lamb Shank, Lemon, Sage, and Pecorino

Thirty Bench

Small Lot

Rosé

Wayne Gretzky Estates Signature Series Shiraz Cabernet

Chef Ross Midgley, Oaklands at Riverbend Inn

RECIPE PAGE 16

Spaghetti with Fresh Broccolini, Preserved Lemon and Chickpeas

Trius

Showcase

Ghost Creek

Riesling

Trius Brut

Chef Frank Dodd, Trius Winery Restaurant

RECIPE PAGE 17

Pesto Crusted Chicken with Saffron and Cherry Tomato Gnocchi

Wayne Gretzky Estates

Rosé

Trius Showcase

Wild Ferment

Sauvignon Blanc

Chef Maurice Desharnais, Wayne Gretzky Estates

RECIPE PAGE 17

Butternut Squash Ravioli with Sage and Browned Butter

Trius

Distinction

Barrel Fermented

Chardonnay

Trius

Divine

White

Chef Frank Dodd, Trius Winery Restaurant

RECIPE PAGE 18

Roasted Garlic and Maple Syrup Salmon with Yukon Gold Potato, Orzo and Bacon Cake

Wayne Gretzky Estates

Whisky Oak Aged

Chardonnay

Wayne Gretzky Estates

Signature Series

Pinot Noir

Chef Maurice Desharnais, Wayne Gretzky Estates

RECIPE PAGE 18

GET TO KNOW OUR HISTORY

The 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-onthe-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-the-Lake Legion, Branch 124. His son Percy Nelles was a flag officer and Chief of the Naval Staff in the Royal Canadian Navy.

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.

FIRE PIT EXPERIENCE AT RIVERBEND INN & VINEYARD

Friday to Sunday, Weather Permitting $54.95 per person, plus tax/gratuity

Experience a true Canadian wine country experience, with the most beautiful vineyard view all year round. Warm up by our fire pits on our Ansley Sparkling Terrace with a glass of wine or a warm fire pit feature beverage. Your beverage is served alongside Chef Ross’ grilled cheese and a s’mores bundle for roasting.

WINTER

WINTER SNOW GLOBE DINING AT TRIUS WINERY

Daily at 7pm $200 per person, plus tax/gratuity

Join us for a unique outdoor dining experience in your own personal heated snow globe. You’ll enjoy a four-course dinner with wine pairings under the stars overlooking our snow-covered vineyards. 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 roast marshmallows over your own personal fire pit.

*Experiences and pricing are subject to change.

WINTER LUXE LOUNGE AT PELLER ESTATES

Saturday and Sunday

Groups of up to 10 guests (a minimum of 4 guests) can rent an elegant dining table for 1.5 hours and dine on our heated covered patio, complete with comfortable chairs and 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. Guests are also able to drop in to enjoy wine by the glass or a cocktail. Walk ins will be accepted subject to availability.

EXPERIENCES

SKATING RINK AT WAYNE GRETZKY ESTATES

Daily, Weather Permitting December to March

$10 adults | $10 skate rental

Bring your skates and join us in our backyard, rink side, for an authentic Canadiana experience. Relax at the heated Whisky Bar Patio as we serve up wine, and hot and sturdy cocktails paired with our warm winter menu created by Chef Maurice. Your entry fee includes skating time and a table at the Whisky Bar Patio.

SNOWSHOEING & WINTER HIKES

AT

IN THE VINEYARD

THIRTY BENCH WINE MAKERS

Saturday and Sunday

$75.00 per person, plus tax

Join us for a truly unique Canadian experience this winter and snowshoe through our Riesling vineyards! A local Snowshoe expert will teach you tips and best trekking methods while our Thirty Bench wine consultant guides you through samples of Thirty Bench wines amongst the snow-covered vines. Afterwards, enjoy a warm cup of soup at our picnic tables. If mother nature fails to blanket our vineyards with snow, the event will still proceed as a hike through the vineyards.

SPARKLING AFTER DARK AT TRIUS WINERY

Friday and Saturday evenings

$100 space rental, plus $18 per person, plus tax

Come discover the magic of the Trius Sparkling House after dark! Capture Insta-worthy moments with your friends inside a bubbly bathtub, on a sparkling swing, or in our illuminated infinity room. This private experience pairs perfectly with our signature beverage, a Blushing Canadian! This experience includes a signature beverage in a souvenir glass.

LIQUID GOLD ICEWINE

Ontario is unique from all other growing regions around the world due to our ability to let our grapes hang on the vines into January to produce exquisite Icewines every winter! While the Icewine harvest can be described as both stressful and exhilarating, the perfect balance between sweetness and acidity in Niagara’s liquid gold is what makes this luscious wine a true Canadian delicacy.

What is the process for harvesting Icewine grapes?

“We base our picking decisions on the flavour development in the berries. Once the crop is ready, we keep our eye on the temperature. In most vintages, we like to pick between -10°C and -12°C when the berries are fully frozen (VQA regulations call for harvesting at minimum of -8°C).”

“Pressing is done immediately when berries are still frozen so only the pure extract is released – one tiny drop from each berry! The wine style is determined by the steps we take after pressing, including settling time, fermentation temperature and the aging vessel. We age our Icewines in a combination of stainless steel and oak barrels for added complexity and texture.”

Katie Dickieson winemaker at peller estates

DID YOU KNOW?

Trius (Hillebrand) produced the first Icewine in Niagara in 1984? And they have produced Icewine EVERY year since!

Peller Estates’ Icewines are sold in fine restaurants and wine merchants around the world and represent the gold standard for Icewine.

Deliciously Different Ways to Experience Icewine this Winter 5

Stir It: While enjoying Icewine on its own is always an indulgent treat, it’s a delicious cooking companion too. Use half a cup to deglaze the pan after sautéing onions and garlic for your favourite squash soup recipe.

Shake It: A tasty Icewine cocktail is a fun way to introduce friends to the pleasures of Niagara’s liquid gold. Try a Blushing Canadian: 1 oz of Cabernet Franc Icewine topped with 4 oz of Trius Brut Rosé.

Sip It: If you prefer your Icewine with a little fizz, pick up a bottle of Peller Estates Signature Series Ice Cuvée or Ice Cuvée Rosé. Both bottles have a dosage of Icewine that delivers a unique burst of flavour.

Toast It: Chef Jason Parsons’ Icewine marshmallows are legendary. Visit the winery during the winter and you can roast them over our fire pits.

Snap Sub-Zero Selfies With It: Peller Estates’ 10Below Icewine Lounge is a fantastic way to experience the chill of Niagara’s Icewine harvest year-round. On our Greatest Winery Tour, you’ll put on a Peller Estates parka as you step inside the igloo-like lounge, constructed from over 13,000 kilograms of ice, and kept at a frosty -10°C. Sample Icewine and snap selfies set against a glistening backdrop.

AWARDWINNERS

Peller Estates Signature Series Vidal Oak Aged Icewine

This Icewine was fermented at a cool temperature to retain fruit concentration, then aged in older French oak barrels for four months for added complexity. The resulting wine has an aromatic bouquet of ripe peach, melon, floral honey and sweet spice. Explosive flavours of peach purée, melon, tropical fruit. and candied citrus linger through on the long finish.

CRITICAL ACCLAIM

Gold Medal - 92 points - Decanter World Wine Awards, UK 2019

Gold Medal - 90 points - Los Angeles International Wine Competition, 2019 Gold Medal - All Canadian Wine Championships, 2019

Peller Estates Signature Series Riesling Icewine

Bright lemon yellow with an intriguing aroma of lemon drops, pineapple, guava and golden kiwi. On the palate you’ll find flavours of lemon marmalade and mandarin orange while notes of candied citrus peel, golden kiwi, and pineapple linger on the long finish.

CRITICAL ACCLAIM

Master - 95 points - The Global Riesling Masters, UK 2020

Gold Medal - 95 points - International Wine & Spirit Competition, UK 2020

Trius Showcase Late Harvest Vidal

Bright yellow gold in colour with pure fruit aromas of golden pineapple, white peach, golden kiwi, starfruit, bartlett pear, and floral honey. Wonderful flavours of starfruit, guava, yellow plum, and juicy peach fill the mouth and notes of lemon drops, pineapple, and floral honey linger on the finish.

CRITICAL ACCLAIM

Platinum Medal - 94 points - WineAlign National Wine Awards of Canada, 2021

Gold Medal - All Canadian Wine Championships, 2021

Wayne Gretzky Estates Cabernet Franc Icewine

Cranberry red in colour with a wonderful bouquet of wild strawberry, red currant coulis, caramelized sugar, and toasted cinnamon stick. The rich mouthfeel has the perfect balance of acidity along with bright flavours of strawberry jam, raspberry, and red plum. Pomegranate, strawberry preserves, rhubarb, and sweet spice notes linger on the finish.

CRITICAL ACCLAIM

Gold Medal - 95 points - International Wine Challenge, UK 2021

Gold Medal - 92 points - WineAlign National Wine Awards of Canada, 2021

Thirty Bench Special Select Late Harvest

Yellow gold in colour with an aroma of lemon marmalade, white peach purée, golden kiwi, mandarin orange, and exotic flowers. This wine is medium-sweet with wonderful flavours of marmalade, golden kiwi, lemon drops, and guava that lingers on the finish.

CRITICAL ACCLAIM

Gold Medal - All Canadian Wine Championships, 2022 Gold Medal - Ontario Wine Awards, 2022 Gold Medal - WineAlign National Wine Awards of Canada, 2022

WINTER DINING EXPERIENCES

$165 pp, $155 pp for Wine Club members, plus tax and gratuity Reserve a guest room to complete your experience via riverbendinn.ca

Escape to Niagara Wine Country with an exquisite dining experience hosted by Chef Ross Midgley and his culinary team at Riverbend Inn & Vineyard. Each month, we’re hosting a themed long table dinner in the Coach House complete with wine pairings.

experience

Taste of Italy SOLD OUT

January 27

Taste of Italy will feature a five-course dinner highlighting some of the greatest food regions of Italy, including Piedmont, Toscana, Emilia-Romagna, and Veneto. Each course is served with a selected wine pairing and Chef Ross Midgley will walk you through these classic dishes & regions.

experience

Classic French Bistro

February 24

Experience the Classic French Bistro with a five-course dinner highlighting some of the best bistro dishes. Each course is served with a selected wine pairing and Chef Ross Midgley will walk you through these French classics.

experience

A True Quebecois “Sugar Shack”

March 24

In Quebec, they refer to the end of winter and beginning of spring as “le temps des sucres” which translates to “the time of the sugars”. You’ll enjoy a five-course dinner highlighting some of the best Quebecois dishes. Each course is served with a selected wine pairing and Chef Ross Midgley will walk you through his take on traditional Quebecois cuisine.

Join

RIVERBEND INN & VINEYARD COCKTAILS AT OAKLANDS Winter

TWISTED COSMO

1.5 oz Wayne Gretzky Estates

Ice Storm Vodka

.5 oz Cointreau

.5 oz lemon juice

.5 oz white cranberry juice

Shake all ingredients with ice and strain into a chilled martini glass. Garnish with a few frozen cranberries.

PAPER PLANE

.75 oz Bourbon

.75 oz Aperol

.75 oz Amaro Nonino

.75 oz lemon juice

Shake all ingredients with ice and strain into a chilled coupe or martini glass. Garnish with a lemon twist.

NEW YORK SOUR

1.5 oz Wayne Gretzky Estates

Red Cask Whisky

1.5 oz KVAS Whisky Sour Syrup

.25 oz Wayne Gretzky Estates

Baco Noir

Shake the whisky and syrup with ice and strain into a rocks glass filled with ice. Garnish with the Baco Noir by slowly pouring over a teaspoon to create the ‘ombre’ effect.

Fresh Lobster, Ricotta, and Basil Lasagna

by executive chef jason parsons, the winery restaurant at peller estates

1 lb lobster, canned, frozen, or fresh

1/2 cup shallots, finely chopped

1 tbsp garlic, finely chopped

2 cups zucchini, small diced

2 cups portobello mushroom, peeled, gills removed, and small diced

1/2 cup fresh basil leaves, roughly chopped

1/4 cup fresh chives, finely chopped splash of wine

2 tbsp butter

1 cup mozzarella cheese, grated

1 cup ricotta cheese

12 Barilla egg lasagna sheets

bechamel sauce

4 tbsp each flour & butter

1 cup wine

3 cups milk

Method: In a large frying pan, melt the 2 tbsp of butter over medium heat. Add in the shallots, garlic, and sauté for one minute. Then add in the mushrooms and zucchini. Continue to sauté for 2 minutes. Remove the pan from the heat and add a splash of wine, basil, chives, and the lobster. Stir well, season with fine salt, ground white pepper and set aside. In a medium pot, warm the milk over low heat. In a separate pot, melt the 4 tbsp of butter. Once melted, whisk in the flour until smooth. Slowly warm over the heat and then whisk in the white wine. Bring up to temp and then whisk in a third of the milk. Repeat this until all the milk is added. Simmer for one minute and remove from the heat. Season with fine salt and ground white pepper, pass through a fine strainer and set aside.

Assembly: Spread a very thin layer of the bechamel in the bottom of a medium-sized casserole dish (approx. 12x8). Lay 3 lasagna sheets side by side to cover the bottom. Take a third of the lobster mix and spoon a very thin layer over the pasta sheets, top this with a third of the ricotta, a quarter of the mozzarella, and a quarter of the remaining bechamel sauce. Next, top this with another three of the pasta sheets. Repeat two more times. Use the remaining mozzarella and bechamel to cover the top sheets of pasta.

Place in a 350°F pre-heated oven and bake for 45 minutes. Allow the lasagna to rest for 5 minutes before serving.

Serves 4

Pappardelle with Braised Lamb Shank, Lemon, Sage, and Pecorino

by executive chef ross midgley, oaklands at riverbend inn

2 lamb shanks

1/2 cup onion, diced

1/4 cup celery, diced

1/4 cup carrot, diced

2 1/2 cups dry red wine

1 L chicken stock

1 cup tomato puree, strained

2 sprigs fresh thyme

2 sprigs fresh rosemary

6 leaves fresh sage (4 to chiffonade into ribbons)

1 lemon, finely zested

8 oz Pecorino cheese, grated Pappardelle noodles, fresh or dry

Season fresh lamb shanks with salt and pepper and sear all sides in a heavybottomed pot until well browned. Remove shanks from the pot and add the onion, carrot, and celery. Cook the vegetables over medium heat until they begin to color (approx. 5 mins). Return the shanks to the same pot, increase the heat to high and then ‘deglaze’ the pot with the wine, chicken stock, and tomato puree. Add the fresh herbs (reserving 4 sage leaves for plating). Cover pot with a lid or wrap with oven-proof foil. Place covered pot in an oven at 325°F and braise the lamb until the meat is ‘fall off the bone’ tender - this will take 2 ½ to 3 hours. Once the lamb is tender, carefully pull the meat from the bones and reserve on the stove top. Strain the liquid and reduce by half, this will be your sauce.

In boiling salted water, cook 4 portions of pappardelle to package directions. Once pasta is cooked, strain and add to a large, warmed bowl, toss with the lamb meat, and sauce. Transfer evenly to 4 bowls. Garnish each portion with the grated Pecorino, lemon zest, and chiffonade sage leaves.

Serves 4

Gamay Braised Rabbit, Mushroom, Spinach Fettuccine

by executive chef jason parsons, the winery restaurant at peller estates

5 rabbit legs

2 tbsp grapeseed oil

1 cup diced carrots, celery, onion, garlic

1/2 cup mixed herbs (parsley, thyme, rosemary)

1 cup Peller Estates

Private Reserve Gamay Noir

3 cups chicken stock

1/4 cup butter

4 cups forest mushrooms (shiitake, oyster, king eryngii)

3 cups baby spinach, fresh

8 cloves garlic, roasted

1 1/2 cups Parmesan cheese, shaved

1 cup pine nuts, toasted

1 pack 454g fettuccine pasta

Braised Rabbit Directions: Pre-heat the oven to 375°F. Heat the grapeseed oil in a shallow pot over medium to high heat. Add in the rabbit legs and slightly brown them on all sides. Add in the carrots, celery, onion, garlic, and mixed herbs and sauté for another minute. Deglaze the pan with the gamay noir and the chicken stock. Cover the pan with a lid or tinfoil and place in oven. Braise the legs for at least 40 to 50 minutes, until the meat can pull from the bone. Once cooked, remove from the oven and leave covered until they cool. Remove the legs and pull the meat from the bone. Reserve the meat and discard the bones. Strain off the liquid from the pan. Throw away all the bits and pour the strained broth in a pot. Heat the broth over high heat until it reduces to approximately one cup, then set aside for the pasta.

Pasta Directions: Bring a large pot of water and a pinch of salt to a boil. Once boiling, add in the fettuccine. While the pasta is cooking, melt the butter in a large pan over medium heat. Add in the shallots, mushrooms, and roasted garlic cloves. Sauté for 2 minutes, then add in the cup of braising broth. Bring to a boil and add in the braised rabbit meat and the cooked fettuccine. Season with fine salt and ground white pepper. Remove from heat and add in the spinach, toasted pine nuts, and shaved parmesan cheese. Check the seasoning and serve.

Serves 5

Pesto Crusted Chicken with Saffron Tomato Gnocchi

by executive chef maurice desharnais, wayne gretzky estates

pesto chicken

1 cup sun-dried tomatoes, halved

4 chicken breasts, boneless

2 cups boiling water

1 1/2 cups basil leaves, loosely packed

5 tbsp extra virgin olive oil

3 tsp red wine vinegar

1 clove garlic, chopped

1/4 cup pine nuts, toasted

1/4 cup Pecorino cheese, grated

1 tsp coarse ground pepper

1/2 tsp sea salt

2 tbsp grapeseed oil

saffron and cherry tomato gnocchi

2 500g packages of dried gnocchi

1/2 cup shallots, julienned

4 cloves garlic, roasted, smashed

1 156 ml can tomato paste

5 cups whole cherry tomatoes

1 cup white wine

1/4 cup 35% cream

1/4 cup fresh basil, chopped

2 tsp saffron

2 tbsp olive oil

2 tbsp butter

1 tbsp olive oil

salt and pepper to taste

Parmesan cheese to taste

Pesto Chicken: Place the sun-dried tomatoes into a medium bowl with two cups of boiling water for 15 minutes. Strain tomatoes keeping 3 tbsp of the soaking liquid. Roughly chop up the tomatoes. In a food processor, combine the tomatoes, basil, pine nuts, cheese, olive oil, tomato water, vinegar, garlic, chili paste, cheese, pepper, and salt. Process in short bursts, mixture should be slightly chunky. This pesto can be made up to three days ahead and stored in the fridge. Preheat the oven to 350°F. Heat grapeseed oil in a sauté pan and brown the chicken on both sides. Place chicken in an oven proof dish and cover with the pesto. Bake for 12-15 minutes.

Gnocchi: Bring a large pot of salted water to a boil. Add gnocchi and boil for three minutes, strain. Melt butter and 1 tbsp of olive oil in a large sauté pan, sauté the gnocchi until crisp. In a heavy bottomed pot, heat the other two tbsp of olive oil and sauté the shallots and garlic. Add the saffron, do not burn. Add the cherry tomatoes and sauté until the tomatoes start to soften up. Add the tomato paste and and once incorporated, add the wine, and bring to a simmer for about 5 minutes. Add the cream and the basil. Add the crisp fried gnocchi and serve, garnished with Parmesan cheese

Serves 4

Spaghetti with Fresh Broccolini, Preserved Lemon, and Chickpeas by executive chef frank dodd, trius winery restaurant

8 cups salted water

8 oz spaghetti, fresh or dry 10-12 oz broccolini, cut lengthwise

3 tbsp olive oil

1 large shallot, finely diced

6 cloves garlic, rough chopped

1/2 tsp chili flakes

1/4 tsp sumac

1-2 tbsp preserved lemon, chopped, or lemon zest from one lemon plus 2 tbsp juice

1 cup chickpeas, cooked salt and pepper

1 cup preserved hot pasta water

1/2 cup flat-leaf parsley, chopped

1/4 cup Pecorino or Parmesan cheese, olive oil or butter

In a large pot, bring 8 cups of salted water to boil. Add spaghetti and simmer until al dente. Add broccolini to the pasta water and cook 2-3 minutes, or until tender and vibrant green. Drain, reserving 1 cup of the pasta water. While the spaghetti is cooking, heat olive oil in a large skillet over medium heat. Sauté shallots and garlic 3-4 minutes until fragrant and tender. Add chili flakes, sumac, preserved lemon, and the pasta water. Add chickpeas then season with salt and pepper. Toss in the spaghetti and broccolini. Add the fresh parsley and pecorino and portion into bowls, finished with a drizzle of olive oil.

Serves 4-6

Butternut Squash Ravioli with Sage and Browned Butter

by executive chef frank dodd, trius winery restaurant

1 large butternut squash, peeled, seeded

2 tbsp olive oil

1 shallot, peeled, minced

2 cloves garlic, peeled, minced

1 egg separated

48 square wonton wrappers

3/4 cup unsalted butter

12-15 fresh sage leaves

1/2 cup freshly grated

Parmesan cheese

kosher salt and freshly ground pepper, to taste

freshly grated nutmeg

Pre-heat the oven to 350°F. Cut the squash in half lengthwise, drizzle with olive oil and wrap in foil. Bake for 45 minutes. Heat a frying pan on medium-high, add olive oil and shallot. Cook until translucent. Add the garlic and cook until soft. Add the squash and stir to coat with the oil. Remove from the heat and place in a bowl. Use a potato masher or a large fork, to mash until smooth. Stir in egg yolk then season with nutmeg, salt, and pepper. Set aside.

Bring a large pot of salted water to a boil. Put the egg white in a small bowl and beat it with a fork. On a clean work surface, lay down 24 of the wonton wrappers. Using a pastry brush, brush the edges of each wrapper with the egg white. Place a heaping teaspoon of the squash filling in the middle of each wrapper. Top each with another wrapper, pressing firmly to seal the edges and taking care to press out any air bubbles. Turn down the heat under the boiling water to medium. Gently lower the ravioli into the boiling water, 6 at a time, and cook until the wonton wrappers are soft, about 4 minutes. Transfer each batch of ravioli to an oiled baking sheet.

Melt the butter in a large pan over medium-high heat. Add the sage leaves and cook until crispy, and the butter is brown. Carefully add the ravioli to the pan, 6 at a time, and turn very gently to coat with the brown butter. Transfer the ravioli to a serving dish. Top with the remaining butter and sage leaves in the pan, sprinkle with the Parmesan and season with salt and pepper. Serve immediately.

Serves 4-6

Roasted Garlic and Maple Syrup Salmon with Yukon Gold Potato, Orzo, and Bacon Cake

by executive chef maurice desharnais, wayne gretzky estates

salmon

4x5oz salmon fillets

1/2 cup maple syrup

6 cloves garlic, roasted, smashed

1 pinch coarse black pepper

1 pinch coarse sea salt

1 tbsp grapeseed oil

1/4 cup maple syrup

1 lime, sliced into rounds

potato cakes

6 large Yukon gold potatoes

2 cups orzo pasta, cooked

1/2 cup bacon, cooked, chopped

2 tbsp fresh thyme, chopped

1 tsp ground nutmeg

1/4 cup green onions, chopped, small dice sea salt and black pepper to taste

2 tbsp butter

Salmon: Place the salmon fillets into a sealable container. In a mixing bowl, combine the maple syrup, garlic, salt, and pepper. Pour the mixture over the fillets, making sure they are fully coated. Seal the container and place into the fridge overnight. Preheat oven to 350°F. In a sauté pan, heat the oil and sear the salmon on both sides. Place the salmon into an oven-proof baking dish. Top with the maple syrup and roasted garlic mixture and the lime slices. Bake in the oven for 5-8 minutes or until medium-rare.

Potato Cake: Cook the potatoes whole in a pot of salted water. Once they are about 80% cooked, remove from the heat. Drain the potatoes and place into a large bowl. Peel the potato skin off with a spoon while still warm and grate the potatoes on a box grater. Place the grated potatoes into a large mixing bowl and add the cooked, chilled orzo pasta, bacon, green onion, thyme, nutmeg, salt, and pepper. Mix well and form into little cakes - about the size and shape of a hockey puck. Place into the fridge to cool for at least 3 hours. Melt the butter in a non-stick pan and fry the potato cakes on each side turning over once each side has browned. Place into a 350°F oven and bake for 15 minutes, turning halfway through cook time. Serve with a salmon filet on top.

Serves 4

Farfalle with Walnuts, Gorgonzola, and Chives

by executive chef ross midgley, oaklands at riverbend inn

4 orders Farfalle pasta, cooked to the package directions

1 cup 35% cream

4 tbsp walnuts, chopped

3 tbsp aged Gorgonzola

2 tbsp chives, chopped

In a dry pan or in oven, toast the chopped walnuts until they are fragrant. In a heavy bottomed saucepan, reduce the cream by half and add the Gorgonzola until melted. Remove from heat and toss the warm pasta into the sauce. Add the chopped chives and portion into four bowls.

Serves 4