Fall | 2012
CONTENTS
occasions Occasions is a premier food and drink magazine published by Transcontinental Media for the PEILCC and is intended for the enjoyment of Prince Edward Island consumers. Publication Director: Andrew MacMillan, PEILCC Food & Drink Editor: Mark DeWolf Editorial Board: Andrew MacMillan, Acting Director, Retail & Marketing, PEILCC Heather Rossiter, Corporate Planner, PEILCC Kendra Abbott, Customs, Excise & Trade Accounts, PEILCC Will Bruce, Financial Analyst, PEILCC Mark DeWolf, Food & Drink Editor, Transcontinental Media Art Director: john eaton Senior Designer: Angela Jørgensen Props/Stylist: Mark DeWolf, Kelly Neil Production Coordination: Meaghan Ferdinand Contributing Writers: Mark DeWolf, Adam Morin, John and Sandra Nowlan, Margaret Prouse, Susan Snow
Themed Celebration
Grape Expectations
Mixology
On the Cover
Copy editor: Ken Partridge Regional Director Sales: Joel Hartlen Account Executives: John Eagles, Mark DeWolf, Tracey Wallace, Monique Wellbourn, Toronto Sales Office Group Publisher: Fred Fiander Transcontinental Media: President – Natalie Larivière Chairman of the Board – Remi Marcoux
Copyright 2012 by Transcontinental Media Inc. All rights reserved. Reproduction of any article, photograph or artwork without expressed written permission from the publisher is strictly prohibited. Materials submitted for consideration should be accompanied by a self-addressed stamped envelope.The publisher cannot accept responsibility for unsolicited materials. 1888 Brunswick Street, Suite 609 Halifax, Nova Scotia, B3J 3J8 Tel: 902.425.8255 Fax: 902.425.8118 occasions@holidaymedia.ca www.transcontinental-media.com Disclaimer Occasions Magazine makes no warranties of any kind, written or implied, regarding the contents of this magazine andexpressly disclaims any warranty regarding the accuracy or reliability of information contained herein. Occasions Magazine further disclaims any responsibility for injuries or death incurred by any person or persons engaging in these activities. The views contained in this magazine are those of the writers and advertisers; they do not necessarily reflect the views of Occasions Magazine and its publisher, Transcontinental Specialty Publications (Atlantic Division).
Please note all products listed within this publication are available in most PEILCC stores throughout Prince Edward Island. Prices and availability subject to change without notice. P.E.I. Liquor Control Commission 3 Garfield St., P.O. Box 967, Charlottetown, PE C1A 7M4 (902) 368-5710
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Inside Welcome On the Dock Themed Celebration Liquid Lexicon Drink of the Season Mixology Grape Expectations Restaurants Last Bite
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On the Cover Warm up this fall by adding a little spice to your cocktail repertoire. We’ve used the intense and sometimes spicy flavours of a new generation of Canadian whiskies to add a bold character to classic cocktails. Find our recipe for a Bold Manhattan made with Crown Royal Black on page 21.
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WELCOME
WELCOME | The Fall Issue
Hot Spir its: Adding Spice to the Cocktail Reper toire One of the hottest trends in the spirits category is spice. While there is a long tradition of spiced rums, there continues to be innovations within the category as distillers fine tune their products to meet consumer taste preferences. A fine example is Lamb’s Black Sheep Spiced Rum which has recently been updated. We’ve used the new and improved version to make our Drink of the Season, the Ginger Spiced Apple. You can find the recipe on page 19. Thanks to the success of spiced rums, Canadian and American whisky producers are now infusing their spirits with exotic ingredients. We suggest spicing up your cocktail routine with whisky. Find the recipes in our Mixology feature on page 21.
War ming Up With Chilean Wines With the plethora of great Chilean wines lining the shelves of the PEILCC we were inspired to focus our attention on that country’s increasingly diverse mix of wine styles and its unique growing regions. Find the article on page 24. Don’t just read about it, pick up a bottle and discover for yourself one of the great wines being made in South America. To complete the evening we’ve created a four-course tasting menu highlighting classic Chilean flavours all matched with Chilean wines. Look for the recipes in our Themed Celebration feature on page 9.
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Occasions Fall 2012
Celebrating Local Flavour Autumn on the Island is a great time for food and drink. The Fall Flavours Festival, a month long celebration of Island ingredients as showcased by the country’s best chefs including many that reside on the Island. This fall get inspired to cook or make cocktails with local ingredients such as apples. See our Local Flavour article on page 18. Or try out Chef Corbin Tomaszeski’s PEI Lobster and Yellow Tomato Gazpacho. The recipe is found on page 30. Corbin Tomaszeski is the star of The Food Network Canada’s Restaurant Makeover, Crash My Kitchen and Dinner Party Wars and a guest chef at the Fall Flavours Festival.
Burger Love In our summer Last Bite feature we inadvertently did not recognize Melody Dover, President and Creative Director of Fresh Media who along with her husband, Robbie (VP and Brand Strategist), came up with the highly successful PEI Burger Love campaign. Thanks to both Melody and Robbie, and the participating restaurants, lots of Island beef was sold this summer.
BEVERAGES | On the Dock
WHISKY INNOVATORS Scotch whisky producers began reinventing that category a decade ago by introducing new oak finishes along with cask strength and limited run bottlings. Now Canadian and American distillers are set to move the category another step forward with premium aged versions, cask strength as well as spiced and flavoured whiskies that are sure to have mixologists reinventing their whisky cocktail repertoire. A selection of these innovative whiskies is at a PEILCC store near you. Jack Daniel’s Tennessee Honey
Crown Royal Black
(750 ml, $32.50)
(750 ml, $34.85)
The addition of honey adds a pleasant sweet contrast to the bold, spicy flavours of Jack Daniel’s. This brand may not resonate with serious whiskey aficionados but mixologists will celebrate it. Try updating the classic Lynchburg Lemonade recipe by substituting Jack Daniel’s Tennessee Honey for Jack Daniel’s. Simply combine 1 ounce of Jack Daniel’s Tennessee Honey, with ½ ounce of Triple Sec, 1 ounce of sour mix and top it with 4 ounces of lemon-lime soda.
The newest addition to the Crown Royal family is bolder and more full-flavoured compared to the original. While it isn’t black in colour, it has acquired some rich hues from additional barrel aging which has also lent it some sweet maple, dried fruit and smoky aromas and flavours. We recommend adding a little punch to your favourite Manhattan recipe by making it with Crown Royal Black. See our recipe on pg 21.
Bulleit Bourbon Frontier Whiskey (750 ml, $40.90)
The Bourbon’s production dates back to 1830, the original owner, Augustus Bulleit, disappeared shortly after the brand was launched. It wasn’t until 150 years later that his great-great-grandson Tom Bulleit revived the brand. Enjoy this highly polished Bourbon with its creamy vanilla, winter spice and buttered praline aromas and flavours on its own, or use it to make the BLT: place 11⁄3 ounces of Bulleit Bourbon in an old-fashioned glass full of ice and top it with tonic water. Garnish with a lemon wedge. 6
Occasions Fall 2012
Wiser’s Spiced Whisky (750 ml, $28.95)
This trend-setting Canadian Whisky is a truly unique spirit with inviting aromas of vanilla, smoke, nutmeg and cinnamon. Try mixing it with ginger ale and Angostura Bitters for a unique twist on the classic Rye & Ginger cocktail. See our recipe for The Ginger Spice on pg 22.
FOOD | Themed Celebration
THEMED CELEBRATION Inspired by Chile
Empanadas Chile is the feature country of our Grape Expectations article. The exploration of Chile’s wine regions and increasingly diverse spectrum of grape varietals and wine styles has inspired us to bring the flavours of Chile to the dinner table with our menu which showcases a combination of classic dishes and a couple with some new twists.
Ingredients (pastry): 2 cups all-purpose flour 2 tsp baking powder 1 ⁄2 tsp salt 2 tbsp shortening 1 egg, lightly beaten 1 ⁄2 cup cold milk
Ingredients (filling): 2 tbsp olive oil ½ large onion, sliced ¼ lb lean ground beef 1 hardboiled egg, grated or chopped ½ cup pitted green olives, sliced into rounds ½ cup raisins ¼ cup sweet red pepper, finely chopped ½ tsp ground cumin Pinch of salt Oil for frying www.occasionsmagazine.ca
Directions (pastry): 1. Sift the dry ingredients together and then mix in the shortening. 2. Lightly beat the egg and combine with the cold milk. Add this to the shortening mixture. Mix until the dough forms a ball. 3. Flatten to a disc shape, cover with plastic wrap and allow to rest in the fridge. 4. Once the pastry is cold, divide into three smaller pieces. 5. Using a rolling pin, roll the pastry out until each is two to three millimetres thick. 6. Cut the pastry into 2.5” diameter discs. Directions (filling): 1. Add the olive oil to a sauté pan over medium heat and cook onion until 9
FOOD | Themed Celebration Editor’s Tip: Be sure to make a good seal before frying the empanadas, otherwise they will easily lose their shape.
Chilean Pumpkin Soup Ingredients 1 lb pumpkin, peeled, seeded, cubed 8 pearl onions, skins removed 1 tsp smoked paprika ½ tsp cumin 2 tbsp olive oil 2 cups chicken stock Pinch salt & pepper Cilantro for garnish
Chilean Pumpkin Soup golden brown; add the ground beef and cook until the beef is cooked through and browned, take the sauté pan off the heat. 2. Drain excess grease from the pan and add the chopped peppers, green olives, grated hardboiled eggs, raisins, cumin, and salt to taste. Mix thoroughly and let cool. Directions (empanadas): 1. Spoon a small amount of the filling into the middle of the pastry discs and fold pastry over to create a half-moon shape. Seal the empanada by pressing the edges with a fork.
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2. Heat vegetable oil in a saucepan or deep fryer until it reaches 365ºF. 3. Place three to four empanadas in hot oil at a time. Cook until golden brown. 4. Remove from fryer and set on paper towels to drain. Repeat until all the empanadas are cooked.
Serve with Santa Rita 120 Sauvignon Blanc (Chile, $13.99)
Occasions Fall 2012
Directions: 1. Place the cubes of pumpkin in a roasting pan. 2. Add the pearl onions, smoked paprika and cumin; drizzle with the olive oil and toss to coat. 3. Place the pumpkin in an oven pre-heated to 425°F and roast for about 35-40 minutes or until the pumpkin is soft and slightly browned. 4. Add the pumpkin to a blender along with the stock, salt and pepper. Purée until smooth. 5. Heat the soup on a stovetop over medium-low heat. Ladle into bowls and garnish with a sprig of cilantro.
Serve with Caliterra Trubto Chardonnay (Chile, $15.50)
Editor’s Tip: This recipe would work equally well with butternut squash in place of the pumpkin.
FOOD | Themed Celebration Fillet of Beef with Pebre (Chilean Salsa) Serves 6-8 Ingredients (Fillet of Beef): 2 vine ripened tomatoes, seeded, diced 2 tbsp olive oil 1 jalapeno, seeds removed, roasted, minced 2 cloves garlic, minced ½ cup cilantro, minced 1 scallion, diced 1 tbsp fresh lime juice Salt & pepper to taste 2 lb whole fillet of beef, trimmed, tied
Directions (Fillet of Beef): 1. Combine the first eight ingredients in a large bowl; stir. 2. Preheat the oven to 450 Ëš F. 3. Place a skillet or cast iron pan over a medium-high heat.
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Fillet of Beef with Pebre
Occasions Fall 2012
FOOD | Themed Celebration 4. Sear the fillet, until browned, on all sides. 5. Transfer the fillet to a roasting pan and top with the salsa. 6. Place the fillet in the oven and roast for 35 to 40 minutes (longer if you prefer your tenderloin more well done). 7. Remove the tenderloin from the oven and let rest for 10 to 15 minutes before slicing.
Serve with Errazuriz Max Reserva Cabernet Sauvignon (750 ml, $20.99)
Frozen Dulce de Leche Ingredients: 2 cans condensed milk 6 egg whites 2 cups of sugar Pinch salt 1½ cups whipping cream
Frozen Dulce de Leche
Directions: 1. Place the two cans of condensed milk in a large pot of simmering water. Be sure the cans are fully submerged. 2. Simmer the evaporated milk for three hours; carefully remove, let cool. This simple process creates the Dulce de Leche. 3. Combine the egg whites, sugar and salt in a metal bowl. 4. Bring a pot half filled with water to a boil; then reduce to medium heat. 5. Place the metal bowl over the water and stir constantly until the temperature of the mixture is 140 F. When the mixture reaches the desired temperature remove from the heat and transfer to a new metal bowl. Whisk the mixture using an electric mixer, beat on high until stiff peaks form and the egg whites are cool. 7. Place the whipping cream in another bowl and beat until soft peaks form. 8. Fold the whipping cream and meringue into the Dulce de Leche. 9. Place the mixture into 5� x 9� silicon loaf pans (or line two metal loaf pans with plastic wrap); freeze until ready to serve. 10.To serve, run a warm knife along the edge of the loaf pans. Place a serving plate over the Frozen Dulce de Leche and invert to release. Slice and serve. www.occasionsmagazine.ca
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LIQUID LEXICON | Fall 2012
THE EVOLUTION OF DRINK By Adam Morin
Imagine opening a bottle of the finest Single Malt only to pour out a clear, harsh, pungently alcoholic spirit. This, in a nutshell, is a world where the connection between oak and whisky has not been discovered. Why is oak so important? How does it work? And of all the trees out there, why oak at all? Occasions explains. Somewhere in the rural provinces of the Roman Empire, two thousand years ago, oak barrels began to be used to store wine. Oak forests were plentiful, with each tree providing enough wood for two or three barrels, and served as a better wine vessel than the Greek amphorae, large jugs made of clay. Over time, winemakers discovered that wine kept for years in oak changed its taste and became richer and silkier. Why oak? Other common woods like cedar, maple and elm were too resinous and imparted musky, unpleasant flavours. Eventually oak aging was adopted by distillers, who found that it changed and improved their products, too. Having cleared Scotland’s forests of all available oak, whisky makers in the early 1800s turned to a cheap, plentiful source of barrels: imported casks of Spanish sherry. It was soon discovered that years spent in sherry-soaked wood vastly improved Scotch, turning it from rough into a creamy, rich spirit. Single Malt
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Whisky, as we know it today, owes its entire existence to this happy coincidence. Like wine, whisky benefits from controlled oxidation in the barrel; aging near the sea will result in a tangy, briny dram. Unlike wine, though, maturation usually depends more on what the barrel used to hold, rather than characteristics of the wood itself. Hence a whisky aged in Sherry barrels will have a creamy, nutty flavour; bourbon barrels, on the other hand, impart notes of vanilla and marzipan. Whisky requires much more time in cask than wine – 12 to 18 years is the norm - and sometimes much longer. Suggested tasting: Highland Park Single Malt Scotch Whisky (750 ml, $67.50) - A great example of the effects of maturation in Sherry Cask. Look for sweet notes of honey, tropical fruit and very subtle smoky notes. Alberta Premium (750 ml, $24.95) – This Canadian whisky is aged in American oak casks. Try this whisky and you'll immediately pick up the smoky richness and spicy notes this provides. Glenlivet French Oak 15 Year Old (750 ml, $55.95) - The use of French oak barrels to finish this whisky lends it delicate vanilla and winter spice notes.
Occasions Fall 2012
LOCAL FLAVOUR | Fall 2012
PEI APPLES
Photo credit: Berni Wood
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Just like harvest season, PEI apples are colourful, crisp and fresh. The sweet and tender Yellow Transparent begins to ripen in August, marking the beginning of apple time in Prince Edward Island. Orchards in PEI generally open their gates during September and October, inviting visitors to gather their favourite varieties - with names like Honeycrisp, Paula Red, Jerseymac and
Vista Bella, choosing a favourite may be a challenge! Picking your own apples, strolling the orchards, shopping at the roadside markets, maybe even joining a hayride are all the elements of the perfect family fall outing - with a bonus take-home bounty of apples ready for snacking and your favourite recipes. For a list of Island apple experiences visit peiflavours.ca
Occasions Fall 2012
DRINK OF THE SEASON | Fall
THE GINGER APPLE Serves 1 Ingredients 1 oz ginger syrup 2 oz Lamb’s Black Sheep Spiced Rum (750 ml, $27.45) 2 oz apple juice ¼ oz lemon juice Candied ginger Directions 1. Make the ginger syrup by slicing a 2-inch piece of peeled ginger into 1⁄8-inch slices. Place the ginger in a pot with 1 cup of water and 1 cup of sugar. Bring to a boil. When the sugar dissolves, remove the pot from the heat and pass through a fine mesh sieve. Let cool. 2. Place the ginger syrup, rum, apple juice and lemon juice in a cocktail shaker with ice; shake vigorously. 3. Strain the liquid into a chilled cocktail glass; garnish with candied ginger.
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BEVERAGES | Mixology
SPICING UP
CLASSIC Whisky Cocktails
We’re adding a little zest to the cocktail routine by using spiced whisky to update classic whisky cocktails.
Bold Manhattan Serves 1 Ingredients: 1 ½ oz with Crown Royal Black (750 ml, $34.85) ½ oz sweet vermouth Dash Angostura® bitters Cherry
Directions: 1. Place the Crown Royal Black, vermouth and bitters in a cocktail shaker with ice; shake. 2. Strain into a chilled cocktail glass. 3. Garnish with a cherry. Bold Manhattan www.occasionsmagazine.ca
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BEVERAGES | Mixology
Ginger Spice Cocktail Serves 1 Ingredients: 1 ½ oz Wiser’s Spiced Whisky ($28.95) 4 oz Schweppes Ginger Ale Dash Angostura® bitters Twist of orange
Directions: 1. Fill a rocks glass with ice. 2. Top with Wiser’s Spiced Whisky, Schweppes Ginger Ale and the bitters; stir. 3. Garnish with a twist of orange.
Spiced Whisky Sour Serves 1 Ingredients: 1 ½ oz Revel Stoke Canadian Spiced Whisky (750 ml, $28.95) 1 oz lemon juice ½ oz simple syrup Dash egg white Twist of orange Cherry
Spiced Whisky Sour Directions: 1. Place the Revel Stoke Canadian Spiced Whisky, lemon juice, simple syrup and egg white in a cocktail shaker with ice; shake. 2. Strain into a rocks glass filled with ice. 3. Garnish with a twist of orange and a cherry. 22
Occasions Fall 2012
Ginger Spice Cocktail
BEVERAGES | Mixology
Grey and Rainy Serves 1 Ingredients: Juice of 1 lime 5 oz ginger beer 1½ oz Revel Stoke Canadian Spiced Whisky (750 ml, $28.95)
Directions: 1. Place the lime juice and one half of the spent lime in a highball glass; top with ice. 2. Fill the glass until it is 3⁄4 full with the ginger beer. 3. Slowly pour the whisky over the top; it will create a layer acting as “the storm cloud,” hence the name “Grey and Rainy.”
Grey and Rainy
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GRAPE EXPECTATIONS | Chile: Blessed by Nature
CHILE: BLESSED BY NATURE EXPLORING CHILE'S MOUNTAIN, SEASIDE AND DESERT WINE REGIONS By John and Sandra Nowlan
tions prevail. Yet no matter where the wine regions lie, each is defined by their proximity to the moderating effects of the sea and mountains. Chile's thriving wine industry dates back to the 16th century, coinciding with the arrival of the Spanish conquistadors. But in recent years, wine production has evolved with a greater emphasis on quality, which improves every year. In fact, a 2011 Wine Advocate tasting gave marks of more than 90 to more than 200 Chilean wines.
Coastal Cool Casablanca Valley Chile has now become the fifth largest exporter of wine in the world, and for good reason. The wine regions of this long, skinny South American country stretch over 1,300 kilometres. In the north it benefits from a hot, dry climate, while to the south cool and wet condi24
Only a short drive from Santiago, near the port city of Valparaiso, is the Casablanca Valley. This lush area between the Andes and the coastal mountain range has a climate strongly influenced by its proximity to the sea and the cold Humboldt Current. Although serious grape growing didn't start here until the 1980s it’s become recognized Occasions Fall 2012
as an ideal environment for white varietals such as Chardonnay, Sauvignon Blanc and – increasingly – Pinot Noir. Regional Star: Sauvignon Blanc: The Casablanca Valley delivers a lively, zingy, highly aromatic style of this grape with citrus, green apple, pear and grassy notes. Featured Wine: William Cole Mirador Selection Sauvignon Blanc (Chile, $14.49)
Between the Mountains and the Sea Maipo Valley While the Casablanca Valley is one of the newer growing areas, the Maipo Valley just south of Santiago is the oldest in the country. While much of the Maipo, which lies in the foothills of the Andes, has a totally different climate than the seacoast area – with its hot dry summers and short and mild winters – increasingly producers are planting vineyards in its western edge
GRAPE EXPECTATIONS | Chile: Blessed by Nature to find a balance between cool coastal influences and the warmth of the Chilean sun. Others have opted for high elevation vineyards that benefit from the cool air that slides down the mountains at night to infuse sun-loving red wine varietals like Cabernet Sauvignon, Syrah, Merlot and Malbec with structure and elegance. Carmenére is also increasingly popular. Regional Star: Cabernet Sauvignon: Look for big bold red wines with berry, black currant and fig aromas and flavours with some from the Maipo boasting a distinctive eucalyptus edge that lends freshness. Featured Wine: Don Melchor Cabernet Sauvignon (Chile, $77.89)* *Available exclusively at The Vines at Oak Tree
The Rapel Valley The Rapel Valley lies just south of the Maipo Valley and supports two main wine regions, the Cachapoal Valley and the Colchagua Valley. The former is a red wine region with outstanding Merlot and Cabernet Sauvignon. The latter is one of Chile's most important new red wine regions with world-class Carmenère, especially from the coastal influence Puemo sub-zone, as well as Cabernet Sauvignon, Merlot and Syrah. Regional Star: Carmenère: The best deliver ripe blackberry fruit flavours, peppery spice and round tannins, making Carmenère deliciously drinkable. Featured Wine: Arboleda Carmen``ere (Chile, $19.49)* *Available exclusively at The Vines at Oak Tree
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GRAPE EXPECTATIONS | Chile: Blessed by Nature
Maule Valley The southernmost important wine region is also its largest in area. The Maule Valley, with several diverse microclimates, produces both red and white wines of excellent quality. Long overlooked, it’s now regaining attention thanks to its vineyards planted with old vines that produce grapes with excellent concentration and depth of flavour. Regional Star: Red Blends: Cabernet is king here, like much of Chile, but the Maule also makes excellent, rich and plumy Merlot, spicy Syrah and solid Carmen`ere.
Altitude with Attitude Aconcagua Valley Just to the north of Santiago, the Aconcagua Valley (named for the country's
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highest mountain) includes some of the warmest areas in Chile plus cool, high altitude sections. In the heart of the wine region daytime temperatures are high, but at night cold air from the Andes pours into the Valley producing high levels of acidity in the grapes and a unique flavour profile in the wine. The Aconcagua Valley is justly famous for its Cabernet Sauvignon, but white wine production is on the rise as wineries explore its western extreme where the vineyards are cooled by Pacific breezes. Regional Star: Cabernet Sauvignon: Look for lots of juicy blackcurrant flavours, with some of the more prized versions showcasing some complex tobacco, chocolate and leather notes. Featured Wine: Errazuriz Max Reserva Cabernet Sauvignon (Chile, $20.99)
Occasions Fall 2012
Wine tours in Chile almost always begin and end in Santiago. One producer, Santa Carolina, which ranks Canada as its number one export market, does all its bottling and storage within the city limits of Santiago. In fact, its huge underground cellar, dating from the late 1800s, holds 5,000 barrels and is now an official National Monument. It's well worth a visit. Almost all wine tours include the massive Concha y Toro complex, located in the Maipo Valley, less than one hour from the city centre. The company controls more than 9,000 hectares of vineyards in Chile and is the second biggest wine exporter in the world, after Gallo. Thirty million nine-litre cases are sent to more than 130 countries each year. Chile has taken dramatic steps in recent years to improve the diversity and quality of its wines. That bold approach is paying off as more and more consumers are discovering the special attributes and value of wine from Chile.
RESTAURANTS | Chefs
A Glass of Wine on the Island by Margaret Prouse
Lot 30
A glass of wine: it’s a beverage to complement a meal, an experience to delight the senses, an icebreaker on a first date, a celebration with an old friend, a way to unwind at the end of a long day. Would you like to learn more about wine? Educate your palate by ordering a flight of three white or three red wines at FiveEleven West in Summerside, for a chance to compare and contrast. Owner/Chef Emily McKeown offers wines from Canada (including PEI), Australia, California, New Zealand, and South Africa, and likes to change the selection often. FiveEleven West is located – not coincidentally – in Credit Union Place at 511 Notre Dame Street in Summerside’s west end. Check www.fiveelevenwest.com for hours of operation.
Chef Emily McKeown 28
Betty MacDonald and Pedro Pereira
Recognized widely for its food, Charlottetown’s Lot 30 boasts a wine bar where patrons can pull up a bar stool and sip. The décor is crisp and urban, and the wine list is generous. Traci Bailey, who
Occasions Fall 2012
Santa Margherita Restaurant Exclusive In 1961, Santa Margherita had the inspired idea of applying white wine vinification techniques to the pink-hued Pinot Grigio grapes. The result was this innovative white wine which presents a fresh, clean fragrance that is followed by a crisp, refreshing flavor with hints of citrus fruits. Try it by the glass at The Pilot House in Charlottetown.
owns and operates Lot 30 with her husband Chef Gordon Bailey, says that they choose selections from many countries, as well as serving an increasing number of Canadian wines. Not sure what to choose? Ask for advice from the friendly staff, who also happily act as tour guides for out of town visitors. To learn more, visit www.lot30restaurant.ca If you are looking for a place to relax over a glass of wine in Souris, head for 21 Breakwater. The space is home-like and inviting, with a spectacular view of Colville Bay. You’ll have to order a bite to eat – maybe a plate of mussels – to go with the wine, but that won’t be a problem. The food is excellent. Husband and wife team Betty MacDonald and Pedro Pereira, who opened 21 Breakwater earlier this year, started with a selection of wines tailored to their patrons’ tastes, and are expanding their list to include choices from Pedro’s native Portugal. Reach them at 902-687-2556.
Barking Squirrel Lager (473 ml $3.50) Barking Squirrel Lager is a 5% ABV, 24 IBU amber lager with a distinct rich burnt orange color. Brewed with nothing but beer goodness, Barking Squirrel’s pleasant Noble hop aroma and bitterness come from a blend of Hallertau Mittelfreuh, Saaz and Magnum hops.
is now on
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FOOD | Last Bite
PEI Lobster and Yellow Tomato Gazpacho Ingredients: 1 lb yellow tomatoes, roughly chopped 2 yellow peppers, seeded, chopped 1 English cucumber, peeled and chopped ½ Jalapeño pepper, seeded, minced 1 white onion, minced Juice of 2 limes 1½ cups vegetable stock ¼ cup fresh cilantro ½ lb freshly cooked Atlantic lobster pieces, coarsely chopped Salt & pepper to taste Dash Tabasco® brand pepper sauce
Directions: 1. Combine the yellow tomatoes, yellow peppers, cucumber, Jalapeño peppers, onion, lime juice and vegetable stock in a blender. Purée until smooth. 2. Transfer to another container and season with salt and pepper. Add the Tabasco, cilantro and lobster meat. Refrigerate before serving. 3. Serve in clear shot classes as an hors d'oeuvres or small bowls as an appetizer.
We’ve been inspired by Chef Corbin Tomaszeski, star of The Food Networks’ Restaurant Makeover, Crash My Kitchen and Dinner Party Wars and one of the guest chefs at this year’s Fall Flavours Festival to create his PEI Lobster and Yellow Tomato Gazpacho. Be sure not to miss the culinary action at next year’s festival. Visit www.fallflavours.ca for more information.
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Occasions Fall 2012