Culinary Partners

We miss seeing our favourite restaurant staff on a regular basis, so we asked them to send in a picture with a wine they are currently enjoying off their wine list. Don’t forget to add wine when you call in your dinner order!

Joey Restaurant Brooke Childerhose, Regional Chef, Joey Winnipeg and Brianna Wilde, GM, Joey Kenaston: Adorn Pinot Noir (California, USA)

Peasant Cookery Ryan Winston, Cook: Chateau Saint-Antoine Reserve du Chateau Bordeaux Supérieure (Bordeaux, France)

Merchant Kitchen Cassandra Reis, Manager: Poggio Anima Samael (Montepulciano, Italy)

Gusto North Dylan Keats, GM: Quercia al Poggio Chianti Classico (Tuscany, Italy)

Amsterdam Tea Room + Bar Devin Nelissen: Windstorm Cabernet Sauvignon (Lodi, USA) and Lance Magnaye Tawse Spark Riesling (Niagara, Canada)

Bluestone Cottage Derek Grandpre: Some Young Punks The Squid’s Fist Sangiovese/Shiraz (Clare Valley, Australia) 6. Pizzeria Gusto Connie Klassen, Head Chef: Tolaini Al Passo (Tuscany, Italy) and Amanda McGrath, GM: Terlan Terlaner (Trentino-Alto Adige)

Prairie’s Edge Spencer Strike, Assistant Manager: Don Ramon Garnacha/Tempranillo (Spain)

PF Chang’s Gord Lovell, Assistant Manager: Oggi Moscato Frizzante (Veneto, Italy) and Cape Wine Co Juno SMV (Swartland, South Africa)

D-Jay’s Restaurant Robert Johnson and Heather Kristjansson: Oggi Pinot Grigio (Veneto, Italy) and Yali Wild Swan Cabernet Sauvignon (Central Valley, Chile)

The Alt Hotel Dane Surtees, GM: Paul Mas Claude Val Rosé (Languedoc-Roussillon, France)

Cibo Waterfront Café Sean Smith, Executive Chef and Kate Fredrickson, GM: Tosso Estate Malbec (Argentina) and Matua Sauvignon Blanc (Hawke’s Bay, New Zealand) 15. Beaujena’s French Table Randy and Beaujena Reynolds: Cape Wine Co Juno Shiraz (Paarl, South Africa)

Preservation Hall Chef/Owner Tristan Foucault and GM/Owner Melanie Foucault: Method Napa Cabernet Sauvignon (Napa Valley, USA)

Rae’s Bistro Jillian Flynn, Co-Owner, Pirramimma Petit Verdot (Australia)

Thermëa by Nordik Spa-Nature Thomas Stuart, Director of Food: Ployez-Jacquemart Extra Quality Brut (Champagne, France) and Maximus Navarro, Head Chef: Ployez-Jacquemart Extra Brut Rosé (Champagne, France)

529 Wellington Christopher Sprague, Sommelier: Argot Wines Syrah (Sonoma, California)

SMITH Restaurant Sarah Szabo, GM: Vinessens Tragolargo Blanco (Alicante, Spain)

L: Junction 59 Roadhouse Stephanie Patrick and Adam Mark, Chef: Oggi Pinot Grigio (Veneto, Italy)

R: Pizzeria Gusto Connie Klassen, Head Chef: Tolaini Al Passo (Tuscany, Italy) and Amanda McGrath, GM: Terlan Terlaner (Trentino-Alto Adige)

Beaujena’s French Table Randy and Beaujena Reynolds: Cape Wine Co Juno Shiraz (Paarl, South Africa)