try something new with
Canadian Maple
Serves: 8 ime:: 30 min. Prep TTime ime:: 60 min. otall TTime TTota
1 1/2 1 8 1 1 /4
tbsp (23 mL) Compliments Pure Olive Oil Spanish onion, halved and thinly sliced oz (225 g) Oka cheese, grated tbsp (15 mL) chopped fresh thyme, divided tsp (1 mL) salt
1
/4 8 3 1 /2 1
tsp (1 mL) pepper skinless, boneless chicken breasts tbsp (45 mL) Sensations by Compliments Pure Maple Syrup cup (125 mL) Compliments Chicken Broth - 35% Less Sodium tbsp (15 mL) cold butter
Heat 1/2 tbsp (7 mL) oil in a large sauté pan over medium-high mediu heat. Add onions and sauté until well caramelized, 12 to 15 min. Remove from pan and let cool completely. Measure out 1/2 cup (125 mL) cooked onions and finely chop; set aside for sauce. Combine cheese, remaining cooled onions and 1/2 tbsp (7 mL) thyme; season lightly and mix well. Preheat oven to 375°F (190°C). Lay chicken breasts, smooth side down, on a cutting board. Cut a pocket in each breast with a sharp knife. Divide cheese and onion filling evenly between pockets. Close pocket. Heat remaining oil in same sauté pan over medium-high heat. Season chicken with salt and pepper and sear until golden brown, 1 to 2 min. per side. Place in a roasting pan and cook 20 to 25 min., or until the internal temperature is 170°F (77°C). Let rest 5 min. Return skillet to medium-high heat; pour maple syrup in pan to deglaze. Stir in broth, reserved caramelized onions and remaining thyme. Bring to a boil and reduce by half lff.. Remove pan from heat, add any juices from the resting chicken and swirl in cold butter. Serve chicken breasts with maple sauce.
Sensations b byy Compliments Pure Maple Syrup
Find this and other recipes at Sobeys.com
Spring| 2014
CONTENTS
occasions Occasions is a premier food and drink magazine published by Transcontinental Media for NLC and is intended for the enjoyment of Newfoundland & Labrador consumers. Publication Director: Greg Gill, NLC Food & Drink Editor: Mark DeWolf Editorial Board: Rob Simms – VP Sales and Marketing, NLC Greg Gill – Director, Marketing and Communications, NLC Vicki Young - Category Manager, Spirits / Beers, NLC Blair Boland – Category Manager, Wines, NLC Erin Brennan - Manager, Special Events, NLC Mark DeWolf – Food & Drink Editor, Transcontinental Sales Manager: Todd Foote Account Executives: Brian Butt, Susan Pike, Jerry Croke, Laurie Butler, Jamie Edgecombe, Peter Thompson, Marjorie Green, Mark DeWolf, Chris McCormick, Tamara Munroe Food & Drinks Editor: Mark DeWolf Graphic Designer: Brian MacEachern, Angela Jørgensen Advertising Coordination: Bonnie Marchand, Jodie Purchase Photography: Perry Jackson Food Stylist & Props: Mark DeWolf Contributing Writers: Mark DeWolf, Andrew Facey, Suneetra Karam Singh, Ed Riche Copy Editor: Whitney Moran, Ken Partridge
Themed Celebration
Last Bite
Copyright 2014 by TC 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.
211 Horseshoe Drive Halifax, Nova Scotia, B3S 0B9 Tel: 902.421-5888 Fax: 902.425.8118 occasions@holidaymedia.ca www.tc.tc Disclaimer Occasions Magazine makes no warranties of any kind, written or implied, regarding the contents of this magazine and expressly 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, TC Media. Please note all products listed within this publication are available in most NLC stores throughout Newfoundland & Labrador. Prices and availability subject to change without notice.
Newfoundland Labrador Liquor Corporation P. O. Box 8750, Station A, 90 Kenmount Road St. John's, NL A1B 3V1 Fax: (709) 724-1152 Phone:(709) 724-1100
Mixology
Inside Welcome Undiscovered Treasures Drink of the Season Themed Celebration Tasting Menu Mixology Grape Expectations Beer Basics Last Bite
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On the Cover On the Cover This spring discover a taste of the exotic with these exciting new brands. This issue we’re mixing up spice influenced cocktails and offering recipes for curries that showcase a range of regional influences.
Published for
www.nlliquor.com Published By
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Rest, Relax & Enjoy...
WELCOME | Spring
Spring into
indulge yourself or someone you love with one of these spa experiences and make it a relaxing Occasion!
Spicing Up the Dining Routine This issue we are daring to be different by peppering the magazine with suggestions for incorporating exotic spices into your cooking and cocktail-making repertoire. In our Themed Celebration feature, found on page 10, we offer up three recipes that showcase different local proteins prepared with three distinctive curry interpretations.
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Don’t Sacrifice the Flavour Healthy eating never tasted so good. We’ve created a number of recipes that offer loads of flavour without being saturated in fat or rich in preservatives. Along with a glass of wine, these simple-to-prepare but tasty dishes round out an indulgent, but health-conscious dinner. NLC’s Sommelier and Senior Product Knowledge Consultant, Andrew Facey, and Occasions’ Food and Drinks Editor, Mark DeWolf, serve up wines to match. Enjoy the recipes and pairing suggestions in our Tasting Menu feature, found on page 20. Occasions Spring 2014
freshness A Taste of the Exotic Exotic ingredients need not be limited to the kitchen. We recommend adding Asian spices to your cocktail repertoire by infusing them into simple syrups. And simple syrups are just that: they’re easy to make, but they also allow you to add just about any flavour to a cocktail. Read our Mixology feature, found on page 25. Viva Italia This edition has special meaning to me. While not writing articles or working on photography for Occasions, I can usually be found leading epicurean adventure tours in Italy. This edition’s Grape Expectations feature gave me an opportunity to share some insight into the food and wine of Italy, which is based on simple cooking preparations that capture the essence and flavours of the ingredients. Discover our food-lover’s guide to the wines of Italy in our Grape Expectations feature, found on page 28.
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Smirnoff Sorbet Raspberry Pomegranate Vodka (750 ml, $26.98)
Undiscovered
Treasures
“Refreshingly Fruity.” We recommend adding a splash of exotic Pomegranate flavour to your spring cocktail routine. It will add pizzazz to your favourite Cosmopolitan recipe. .
Spring into the season with the fresh flavours of our ‘Undiscovered Treasures’.
Glenmorangie Nectar D’or (750 ml, $88.07) “Supremely Luxurious.” This whisky was finished in casks previously housing Sauternes. The result is a wonderful “marriage of honeyed fruit and exotic spice notes and a lingering white chocolate finish.
Ultimat Vodka (750 ml, $74.98) “Supremely Balanced” This super-premium vodka is impeccably balanced and refined thanks to the use of rye, whisky and potato.
Quidi Vidi British IPA (12 pack, $27.69) “IPA Introduction” This locally crafted brew makes a great entry point into the IPA style. Less bitter than many but regardless it is a great showcase of fragrant hop aromas and flavours.
Growers Strawberry Rhubarb Flavoured Cider (6 pack, $15.98) “Cider House Rules.” This Canadian cider boasts sweet strawberry and rhubarb notes balanced by crisp apple flavours.
6
Santa Margherita Chianti (Italy, $23.05) “Revitalizing an Italian Classic.” The company that made Italian Pinot Grigio famous is now breathing new life into another Italian classic. A deftly balanced medium-bodied red wine with cherry and slightly smoky flavours.
Occasions Spring 2014
Villa Maria Lightly Sparkling Marlborough Sauvignon Blanc (New Zealand, $19.95)
Otus (Italy, $17.97) “Old World Origins, New World Style.” This non-vintage blended Italian red wine is part of growing movement towards red wines boasting sweet fruit flavours that has emerged out of California.
“Light but Bold.” The bubbles of this wine may be light but the flavour is anything but. Bold gooseberry, passionfruit and citrus make this is bold alternative to Prosecco and Cava.
Deadbolt Red (California, $19.95) “Break Convention.” With this red wine made from a blend of classic California grapes. It boasts ripe fruit flavours and spicy oak character. A natural partner for grilled red meats.
Trapiche Extravaganza Red (Argentina, $18.99) “Extravagantly Fragrant.” This is a superbly drinkable blended wine boasting a mix of cherry pie filling and sweet red berry flavours enhanced with a dash of espresso.
Cruzan Single Barrel Estate Rum (750 ml, $40.68) “Caribbean Sophistication.” This rum which comes in individually numbered bottles has been aged for an extended period in new oak barrels. An exciting alternative to fine Cognac or whisky.
The Big Green Box Pepperwood Grove Cabernet Sauvignon (California, $43.99)
The Big Green Box Pepperwood Grove Pinot Grigio (California, $43.99)
“When Red is Green.” The packaging may be green but this wine is red to the core. Its abundant red currant and blackberry flavours and firm tannins are great match to grilled red meats.
“Bigger is Better.” What could be better than a delicious light and crisp white wine, made in the Italian Pinot Grigio style? One that comes packaged in a 4-litre eco-friendly box.
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DRINK OF THE SEASON | Spring
SPRING
Flavour SPICED MANGO DAIQUIRI Serves 1 1 oz. Malibu Caribbean Rum (750 ml, $25.99) ½ cup frozen mango ¼ cup coconut milk ¼ tsp. vanilla extract ½ cup ice Directions 1. Place all ingredients in a blender; purée until smooth. 2. Pour into a cocktail glass.
8
Try This Delicious Dish! Tamarind Flavoured Potatos (Imli Aloo) Ingredients: 6/500 gm Potatoes, medium-sized, boiled, peeled, cut into 1” cubes 2 tbsp/30ml vegetable oil A pinch Asafoetida (hing) 1 tsp/5gm Cumin (jeera) seeds ¼ tsp Fenugreek seeds (methi dana) ¼ tsp Fennel (saunf) seeds 4 Dry red chillies (sookhi lai mirch) 1 tbsp/15ml Tamarind (imli) water 3 tsp/5gm Red chilli powder ½ tsp/2 1/2gm Garam masala ½ tsp / 2 1/2gm Chaat masala ½ tsp/2 1/2gm Mint (pudina) powder 3 tbsp Coriander (dhaniya) leaves chopped Salt to taste
753.6006 $UCKWORTH 3TREET ,UNCH "UFFET s &INE $INING IN %VENING
Method: s (EAT TBSP OIL IN A PAN FOR seconds; add asafetida, cumin seeds, fenugreek seeds, fennel seeds, dry red chillies and tamarind water; cook for 30 seconds. Add potatoes and mix well. s !DD CORIANDER POWDER RED CHILLI powder, garam masala, chaat masala, mint powder, coriander leaves, and salt to taste. Mix well. Cook on low heat for 5 minutes, stirring occasionally. Serve hot.
FOOD | Themed Celebration
Spice Up Your 10
FOOD | Themed Celebration
Life with Curry Recipes provided by Suneetra Karam Singh
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FOOD | Themed Celebration
This spring we’ve opted to forego the usual routine of featuring dishes that highlight traditional seasonal vegetables, such as fiddleheads and asparagus. Instead, with the help of Indian food expert Suneetra Karam Singh, author of Saying It with Curry, we’ve devised a few dishes that combine ingredients such as lamb, venison and mackerel with exotic spices. As far as which drinks to serve, we’ve quite literally decided to shake up the food and wine routine by including a cocktail recipe along with beer and wine pairings for each dish. Watch out wine lovers: beer, arguably, is more naturally suited to spicy cuisine and, with the wealth of ingredients available to mixologists, you can build a cocktail to match just about any dish. Food and drink pairing has never been more exciting.
Paati’s Famous Lamb Curry Serves 4 Ingredients: 1 kg. lamb leg or shoulder, cut into bite-sized chunks 6 shallots 8 cloves of garlic 1 (½ inch) piece ginger 2 tbsp. ghee** or vegetable oil 1 tsp. mustard seeds 1 tsp. fennel 1 tsp. cumin 1 tsp. ground black pepper 1 cinnamon stick 2 medium tomatoes, diced 2 tbsp. curry powder* 3-4 medium potatoes, peeled and cubed 2 tsp. salt
Patti’s Famous Lamb Curry 12
FOOD | Themed Celebration
Directions: 1. In a pressure cooker, cook lamb chunks with two cups of water for approximately 15 to 18 minutes, or until meat is tender. If using a traditional Indian pressure cooker you can measure the time according to the number of times the pressure cooker whistles (20 minutes equals approximately six to eight whistles). Drain excess water and set aside. 2. Blend shallots, garlic and ginger together until smooth. 3. Heat ghee (or oil) in a large pot. Add mustard seeds, fennel, cumin, black pepper and cinnamon stick. The mustard seeds will pop in the hot oil; when they cease popping, move on to the next step. 4. Combine shallot, garlic and ginger mixture; stir. Sauté until light gold, stirring intermittently. This should take five minutes at most. 5. Add diced tomatoes; stir. 6. In a bowl, combine curry powder with one cup of water and stir vigorously. Pour curry mixture into pot. Cook for five minutes; stirring intermittently. When oil begins to separate from water in pot, move on to next step. 7. Add lamb and potatoes to pot along with an additional three cups water; stir. Cover and cook for 15 minutes or until potatoes are tender. 8. Uncover and add salt; stir well. 9. Fill your plate and enjoy. Optional: For a thicker curry, blend one cup blanched almonds until smooth along with the salt at step 8. Then allow the curry to cook for an additional three to four minutes before serving.
Coconut Mint Lassi *Use a high-quality, medium-spiced curry powder such as Suneetra’s own blend, which is available online at www.suneetrascurry.com. ** Ghee is, in essence, clarified butter that has been allowed extra time on the stove to acquire a nutty, caramelized flavour. A number of recipes for preparing your own ghee can be found online.
Wine Pairing: La Vielle Ferme Cotes du Ventoux (France, $14.98) Beer Pairing: Waterloo Traditional IPA (473 ml, $3.52) Cocktail Pairing: Coconut Mint Lassi Serves 4 Ingredients: 4 oz. Cruzan Aged Amber Rum (750 ml, $26.98) 2 cups loosely packed mint leaves 2 cups yogurt
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2 cups coconut water ¼ cup honey 1 lime, juiced Mint leaves for garnish
Directions: 1. Combine rum, mint leaves, yogurt, coconut water, honey and lime juice in a blender; purée until smooth. 2. Strain mixture through a fine sieve. 3. Pour into chilled cocktail glasses. 4. Garnish with a sprig of mint. Author’s Note: My grandmother, Paati, made the best meat curries in town. Of all the curries — despite the fact I was a squeamish, vegetarian, tree-hugging child — her lamb curry was so good it would almost reduce me to tears. This is a special dish: save it for occasions and festivities when you seek to impress not just those around you, but yourself. Serve it up with some jasmine rice and a side of plain yogurt to help ease the fiery marriage of spices.
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FOOD | Themed Celebration
Venison or Beef Rendang Rendang is a traditional Indonesian recipe, famous for its drool-inducing flavour, which has permeated South East Asian cooking culture. Serve it up with plain jasmine rice or warm dinner rolls for a divine experience. Serves 4 Ingredients: 10 dried red chili peppers 6 shallots 7 cloves garlic 1 (1-inch) piece ginger 3 sticks lemon grass, hard exterior removed (using only the base: roughly 4 inches) 1 cup unsweetened desiccated coconut* 2 tbsp. oil 1 cinnamon stick 2-3 cloves 2 medium tomatoes, diced 1 kg. local venison or beef, cut into bite-sized chunks 1 cup coconut milk 2 tsp. salt
Directions: 1. Soak the dried red chili peppers** in a bowl with two cups of warm water for 10 minutes. Blend chili peppers with soaking water until smooth. Add shallots, garlic, ginger and lemon grass and blend until smooth. Set aside. 2. In a medium wok, dry-roast desiccated coconut (coconut burns very easily, so keep the heat on medium and stir frequently). Once coconut pieces are golden-brown all over, remove from the wok and set aside. 3. Heat oil in a medium wok or pot. Add cinnamon and cloves and cook for one minute. 4. Combine with blended mixture from step 1 and the diced tomatoes; stir well. Cook for five minutes, stirring intermittently. 14
Venison or Beef Rendang 5. Add venison or beef. Cover and cook for 20 minutes, stirring intermittently. 6. Uncover and add coconut milk and salt. Continue cooking uncovered until meat is tender. 7. Once venison (or beef) is cooked through, add dry-roasted coconut in three portions, stirring in between each addition to ensure an even spread. 8. You should be drooling by now. Turn off the heat and enjoy.
Occasions Spring 2014
*If you can’t find desiccated coconut, use medium unsweetened coconut, which can be found in the baking aisle of most grocery stores. **Ensure your kitchen is well ventilated, as blended chili peppers can sting your eyes and irritate your throat.
Wine Pairing: Les Jamelles Selectionne GSM (France, $21.99) Beer Pairing: Innis & Gunn Oak Aged Beer (330 ml, $3.50)
FOOD | Themed Celebration
Cocktail Pairing: Spice Trail Caesar Serves 1 Ingredients: 1 tbsp. sea salt, coarsely ground ½ tbsp. coriander, ground ½ tbsp. cardamom, ground 1 lime wedge 1 oz. Dry Gin Dash Szechuan or Sriracha sauce Dash Worcestershire sauce Splash fresh lime juice 6 oz. tomato juice Pickled bean for garnish
Directions: 1. Combine sea salt, coriander and cardamom and place on a side plate. 2. Rub the edge of a glass with a lime wedge. Rim glass with salt, coriander and cardamom mixture. 3. Fill glass with ice. Add the gin, Szechuan and Worcestershire, fresh lime juice and tomato juice. 4. Garnish with pickled bean. Editor’s Note: Did you know many historians believe the original recipe for Lea & Perrins Worcestershire Sauce was brought to England from India? Spice Trail Caesar
The Hundred Foot Journey
Sensations by Compliments Cooking Sauces
This story centres on Hassan Haji, a quiet Muslim boy and masterful cook. A family tragedy takes him from the streets of Bombay to England, eventually settling in a small town in France. That’s when unexpected things start to happen in this fast-paced, colourful clash of cultures and cuisines.
Indian Cuisine is all about flavour & spice! Our Sensations by Compliments Cooking Sauces give you flavour, spice & versatility without the fuss or cost. Try them in Tikka Masala, Butter Chicken or Korma.
+
Sensations by Compliments Cooking Sauces 400 ml $3.79 Available at most Sobeys stores.
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=
Saucy & Sassy Pairings
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FOOD | Themed Celebration
Fish Puttu Serves 4 Ingredients: 1 kg. mackerel fillets 2 tbsp. vegetable oil 1 tsp. mustard seeds 4-5 curry leaves (optional, depending on availability) 1 large onion, finely chopped 6 cloves garlic, finely chopped 2 green chili peppers, finely chopped 2 tsp. turmeric powder ¼ tsp. ground black pepper 1½ tsp. salt ½ cup cilantro, chopped
Fish Puttu
Directions: 1. Place the mackerel in a medium to large pot. Fill with water till the waterline is an inch above the fish. Bring this water to a
boil and then turn the heat down to simmer, cooking for about 12 minutes, or until the fish is cooked through. The fish will cook very quickly. A good indication it’s done is when the fillets begin to crumble or breaks away easily. 2. Drain the water from the pot and, while still hot, use a fork to shred the fish into small pieces. Set aside for later. 3. Heat the oil in a medium wok or pot over medium heat. When the oil is hot, add in the mustard seeds and curry leaves. The mustard seeds will pop in the hot oil. Once the popping ceases, move on to step 4.
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Occasions Spring 2014
FOOD | Themed Celebration
4. Add in the chopped onion, garlic, green chili peppers, turmeric and black pepper; stir well. Cook for three to five minutes; stir frequently. 5. Add the fish and salt. Cook for seven to eight minutes, stirring steadily. 6. Add in the chopped cilantro and turn off the heat. Author’s Note: Fish puttu was traditionally made with shark meat. But in the spirit of social responsibility, I recommend using fish that are more abundant in our local waters. Mackerel is an oily fish — excellent for this style of dish — and makes for a healthy option. Pair this with the subtle flavour of a gentle lentil curry to bring out the best qualities in each dish.
Wine Pairing: Charles Smith Wines Kung Fu Riesling (United States, $21.70) Beer Pairing: Shock Top Belgian White Ale (473 ml, $3.75) Cocktail Pairing: Lychee Martini Serves 4 Ingredients: 4 oz. Vodka 4 oz. ruby red grapefruit juice 4 oz. lychee syrup* 2 limes, juiced Lychees for garnish
Directions: 1. Fill a pitcher with ice. 2. Add the vodka, grapefruit juice, lychee syrup and lime juice; stir. 3. Pour mixture into chilled cocktail glasses. 4. Garnish each drink with a lychee. *Lychees in syrup can be found in the international aisle of most grocery stores. Lychee Martini www.occasionsmagazine.ca/nl
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RESTAURANT SPOTLIGHT | Tavola
A Taste of the Mediterranean By Ed Riche Playing in Great Big Sea, managing hot new musical acts such as The Once, The Dardenelles and The Fortunate Ones, and renovating and running Erin’s Pub means Bob Hallett must work up quite an appetite. So he’s opened a restaurant, Tavola, in the heart of the action on Water Street, serving, he says, the sort of food he likes to eat. That fare is Mediterranean, driven by fresh ingredients, herbs and olive oil. The technique of the kitchen delivers bright flavours in dishes that are always satisfying and never heavy. The room is painted in homey honey tones that lend Tavola the easy feel of a neighbourhood trattoria in Italy, the kind of place you go on the spur of the moment with old friends. Corner Brook-born Chef Peter Anthony is a dab hand with all manner of veg, so he’s a perfect fit for Tavola’s Mediterranean theme. The beet Carpaccio with arugula and goat cheese cream is 18
sweet and earthy. It’s as meaty as the beef dish from which it draws its inspiration and is well matched to a Valpolicella or a Pinot Noir from Burgundy or Canada. Cauliflower with cheese is turned inside-out when the vegetable is used to sauce ravioli filled with delicate house-made ricotta. There’s a hint of lemon zip that gives the plate the promise of spring and pairs beautifully with crisp new world iterations of Chenin or Sauvignon Blanc. The menu follows the seasons to source what’s best and to suit the day. If it’s winter, the inspiration for knockout veal cheek on pea risotto is inland from the coast, up in the cooler hills of Piedmonte. This is a refinement on pure comfort food, a hearty après ski (or, more likely, shovelling snow) dish that begs for a bottle of Barbara or Barolo. Squid and chorizo over white beans represents the Iberian end of the pond (skirting to Marseille). It’s an offering regulars will
Occasions Spring 2014
RESTAURANT SPOTLIGHT | Tavola
demand be a year-round feature of the menu. Almost any wine made within sniffing distance of the original great big sea elevates this dish. Life in a band takes you all over. Hallett reports that in all his travels a favourite stop is Menton, a French town on the Mediterranean coast from which he could stroll into Italy. Tavola tastes like that. Tagliatelle is tossed with confit of duck and sage leaves and dusted with hazelnut crumbs, an emblematic French ingredient in a Tuscan setting that works as well with a bottle of Bordeaux as it does with Chianti. That’s the sort of food we all like to eat. Tavola 178 Water Street, St. John’s (709) 754-1678 www.facebook/com/Tavolaonwater
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TASTING MENU | Pairings
Roast Chicken with Spanish-Style Roasted Cauliflower
TASTING MENU Healthy Side Dishes by Andrew Facey with Mark DeWolf
Roast Chicken with Spanish-Style Roasted Cauliflower
We’ve taken a moderate approach to providing healthy dinner ideas. You can get lots of flavour in a dish by using fresh herbs and spices instead of drenching vegetables in butter or cream. NLC’s Sommelier and Senior Product Knowledge Consultant, Andrew Facey, finds premium white wines to match while Occasions’ Food and Drinks Editor, Mark DeWolf, searches out great value alternatives. Wine can be incorporated into a health conscious dining approach. Just remember moderation. 20
Serves 6 Andrew’s Pick: Condes de Albarei Albarino Rias Baixas (Spain, $20.82) Right or wrong, the fact this dish incorporated a “Spanish-style” anything made me go straight to Spain
Occasions Spring 2014
for my wine selection! While this 100 per cent Albariño from Rias Baixas is a classic match for shellfish and seafood, it will also work quite well with our roast chicken dish. The wine is fresh and round, with the requisite weight in the mouth to stand up to this dish without being overpowered, and the slight spicy note on the palate will work nicely with the paprika.
TASTING MENU | Pairings
Mark’s Pick: Inniskillin Cabernet Franc Niagara Peninsula VQA (Ontario, $16.98) I’m veering off the traditional chicken and white wine pairing in search of flavour synergy. The smoked pepper (Spanish pimenton or more widely available paprika) finds a natural partner with wines with their own pepper note. A cool climate Merlot or Cabernet Sauvignon has this flavour, but their rich textures could overwhelm the chicken and cauliflower. The red wines of Bierzo (Spain) made from the Mencia grape have the right character, but I’ve opted for a Cabernet Franc from Ontario that boasts a mild texture and mix of currant, herb and bell pepper flavours. Ingredients (roast chicken): 1 4-5 lb. chicken, tied 1½ tbsp. pimenton (Spanish smoked paprika) 1 lemon juiced, zested Salt & pepper to taste
Ingredients (cauliflower): 1 head cauliflower, florets removed 1 tbsp. extra-virgin olive oil 1 tbsp. smoked paprika 1 tsp. salt 1 lemon, zested, juiced
Directions (chicken): 1. Preheat oven to 425 ˚ F. 2. Rinse off chicken and pat dry with paper towel. 3. Combine the pimenton (paprika), lemon juice and lemon zest. 4. Place the chicken breast side up, on a rack, set in a roast pan.
Roast Salmon with Fragrant Roasted Carrots 5. Brush the chicken with the pimenton (paprika) and lemon mixture and season with salt and pepper. Cover the chicken with foil. 6. Roast chicken covered for approximately one hour. Remove foil and continue to roast for 20 to 30 minutes. If you have a meat thermometer, check the internal temperature to determine it’s fully cooked inserted into thigh. The thermometer should read at least 165 ˚ F. Directions (cauliflower): 1. Preheat oven to 425 ˚ F. 2. Spread cauliflower florets over baking sheet. 3. Drizzle florets with olive oil and sprinkle with smoked paprika and salt. 4. Bake for 25 to 30 minutes. Turn cauliflower once to make sure undersides don’t burn 5. Remove from oven and sprinkle with lemon zest and drizzle with lemon juice.
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Roast Salmon with Fragrant Roasted Carrots Serves 6 Andrew’s Pick: Kim Crawford Marlborough Pinot Gris (New Zealand, $21.99) Salmon is a very wine-friendly fish. Similar to wine selections for other proteins, pairing wine with salmon is often based on how the fish has been prepared and sauced. For this dish I’ve selected a Pinot Gris from New Zealand. Most wines made from this grape variety and from this country have the perfect amount of acidity and texture to work well with salmon or other meaty fish. This offering by Mr. Crawford (yes folks, Kim is a man!) is all about that: light to medium body + no oak = great food wine!
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TASTING MENU | Pairings
Mark’s Pick: Villa Maria Private Bin Sauvignon Blanc (New Zealand, $19.48) I concur with Andrew with his choice of a New Zealand white wine with this dish, but I’ll opt for a fragrant Sauvignon Blanc to match the dill and aromatic spice elements of this dish. The ever reliable Villa Maria Sauvignon Blanc is a good match. I’ve found recent vintages to showcase more vegetal (jalapeno, asparagus) and grassy, herbaceous notes than year’s past, but these greener elements will harmonize nicely with the dill. Ingredients 3 tbsp. olive oil 8 cups carrots, sliced 2 tbsp. extra virgin olive oil 2 tsp. fresh ginger, minced 2 tsp. cumin, toasted, ground 6 salmon fillets 2 tbsp. fresh dill chopped Salt & pepper to taste
Directions 1. Preheat oven to 425 ˚ F. 2. Toss carrots with two tablespoons olive oil, ginger, cumin, salt and pepper. 3. Place on baking sheet and roast for 35 to 40 minutes. 4. Meanwhile brush the salmon fillets with the remaining olive oil and season with salt and pepper. 5. Place the salmon skin side down on a baking sheet and roast for 10 to 15 minutes. 6. Remove the salmon from the oven and let stand for 10 minutes before serving. 7. Just before serving, toss carrots with fresh dill. Serve with salmon.
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Roast Pork Tenderloin with Orange & Apricot Couscous
Roast Pork Tenderloin with Orange & Apricot Couscous Serves 6 Andrew’s Pick: Stag's Leap Napa Valley Viognier (California, $31.99) Like many other successful food-and-wine pairings, for this dish I have chosen my wine selection based on the side dish. With dominating flavours of orange and apricot I went straight to Viognier (pronounced “vee-oh-NYAY”). This wine complements the dish with its similar aromas and flavours, as well as a rich and unctuous mouth feel, thereby keeping the wine from being dominated by the dish (like most lighter-bodied white wines would be).
Ingredients 2 1½ lb. pork tenderloins 2 tbsp. extra virgin olive oil 1 tbsp. vegetable oil 1 onion, finely chopped 2 clove garlic, minced 1 tbsp. fresh ginger, minced 1½ cups vegetable stock 1 orange, juiced, zested 1 cup dried apricot pieces, chopped ¾ cup couscous ¼ cup fresh mint, roughly chopped ½ cup pine nuts, toasted Salt & pepper to taste
Directions 1. Preheat oven to 425 ˚ F. 2. Trim tenderloins of excess fat, rub with olive oil and season with salt and pepper. 3. Sear pork tenderloins over mediumhigh heat until brown on all sides. 4. Transfer pork to a baking sheet and Mark’s Pick: Beringer roast in the oven for 12 to 15 minutes. Founders’ Estate Pinot 5. Remove pork from the oven and let rest Noir (California, $19.98) for 10 minutes. This wine creeps over my $20 6. Meanwhile, place a medium pot over good value limit, but Pinot medium-low heat. Noir is a grape that often requires spending a few extra 7. Add vegetable oil and onion, and sauté until soft and translucent. dollars to get quality. I first 8. Add garlic, minced ginger and sauté fell in love with Beringer until fragrant (about 30 seconds). Founder’s Estate Pinot Noir more than a decade ago. It typically delivers 9. Add vegetable stock, orange zest and apricot pieces. Bring to a boil. a mix of cherry, clove and allspice notes that 10. Stir in couscous and remove from heat. mix well with the fragrant elements in the Cover and let stand for 5 to 10 minutes. couscous. 11. Add chopped fresh mint, toasted pine nuts and orange juice. Fluff couscous. Occasions Spring 2014
E X T RAVAGA N Z A
RED BLEND WHITE BLEND AVAILABLE AT YOUR LOCAL N
$18.99
BEVERAGES | Mixology
Exotic Cocktails Add a dash of the exotic to your cocktail repertoire by infusing simple syrups with Asian spices. Exotic Mango Passion Fruit Collins Serves 1 Ingredients: 1 oz. Smirnoff Sorbet Light Mango Passion Fruit Vodka (750 ml, $26.98) 1½ oz. Coriander & Lemon Simple Syrup ½ oz. fresh lemon juice 4 oz. club soda Stalk lemon grass Wedge of lemon or lime
Directions: 1. Add vodka, Coriander & Lemon Simple Syrup and lemon juice to a tall glass filled with ice. 2. Top with club soda. 3. Garnish with stalk of lemon grass and wedge of lemon or lime.
Coriander & Lemon Simple Syrup Ingredients: 1 cup water 1 cup sugar 1 tbsp. coriander seeds 1 (1-inch) piece lemon peel 6 mint leaves
Directions: 1. Combine water, sugar, coriander seeds and lemon peel in a pot. 2. Bring pot to a boil. When the sugar has completely dissolved, take pot off the heat, add the mint and let stand for 20 to 30 minutes. Strain syrup. 3. Let cool completely before using.
Exotic Mango Passion Fruit Collins www.occasionsmagazine.ca/nl
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BEVERAGES | Mixology
Spicy Watermelon Martini
Thai Simple Syrup
Serves 1 Ingredients:
Ingredients:
1 cup watermelon, seeds removed 1 oz. Thai Simple Syrup 1 oz. Absolut CherryKran Vodka (750 ml, $27.95) Watermelon slice for garnish
1 cup sugar 1 cup water 4-5 Thai chilies 1 (1-inch) piece ginger, sliced 2 stalks lemongrass (base only), rough outer leaves removed, chopped
Directions: 1. Place the watermelon, Thai Simple Syrup and vodka in a blender; purĂŠe. 2. Strain through a fine sieve. 3. Place in a cocktail shaker filled with ice; shake and strain into a chilled cocktail glass. 4. Garnish with wedge of watermelon
Directions: 1. Combine the sugar, water, chilies, ginger and lemongrass in a pot. 2. Bring pot to a boil. When the sugar has completely dissolved, take the pot off the heat and let stand for 20 to 30 minutes. 3. Strain the liquid. 4. Let cool completely before using.
Blueberry Star Anise Sparking Cocktail Serves 1 Ingredients:
Star Anise Simple Syrup
Spicy Watermelon Martini
1 oz. blueberry juice ½ oz. Star Anise Simple Syrup 5 oz. Wolf Blass Sparkling Moscato (Australia, $14.97) Twist of orange
Directions: 1. Place the blueberry juice and Star Anise Simple Syrup in a cocktail glass. 2. Top with sparkling wine and stir. 3. Garnish with a twist of orange.
Blueberry Star Anise Cocktail 26
Occasions Spring 2014
Ingredients: 1 cup sugar 1 cup water 4-5 star anise pods 1 (1-inch) piece orange peel
Directions: 1. Combine the sugar, water, star anise pods and orange peel in a pot. 2. Bring to a boil. When the sugar has completely dissolved, take the pot off the heat and let stand for 20 to 30 minutes. 3. Strain the liquid. 4. Let cool completely before using.
GRAPE EXPECTATIONS | Italy
I Italia
A Food Lover’s Guide to the Wines of Italy
St. John’s Convention Centre Saturday, April 12th, 2014 $54.99 + HST + Mile One Centre Surcharges Show Details at nlliquor.com
The notion of drinking wine without food is a concept that's lost on many Italians. Wine is simply part of the dining experience and, not surprisingly, the wines of Italy have been fashioned to partner with food. While it’s been said that Italy is made up of a thousand different wine regions, each with its own myriad grape
varieties and styles, there’s one truth to understanding the wines of “the boot” that goes beyond the pages of any textbook: the wines of a region reflect the food of that region. Let’s take a south-to-north approach to understanding Italy’s wines through the dining experience.
Great new italian wines at NLC Otus (Italy, $17.97)
Gabbiano Solatio (Italy, $17.97)
Ascheri Barbera d'Alba DOC Fontanelle (Italy, $18.49)
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Occasions Spring 2014
Collazzi Otto Muri Toscana (Italy, $25.99)
GRAPE EXPECTATIONS | Italy
South Southern Italy, including the island of Sicily, is by most accounts poorer than its central and northern neighbours, although those who have ventured only to Campania’s popular Amalfi Coast and the small island off its shores, Capri, might disagree. In general, the cuisine of the south is based on fresh, simply prepared dishes with varying amounts of seafood, vegetables or meat, depending on the particular region the dish originates from.
Puglia
Campania
Sicily
Cuisine Style
Rustic and comforting, with simple but flavourful dishes.
Fresh and elegant, with fresh seafood, salads and olive oil-based pasta featuring prominently. Also home to classic, thin-crust, Napoli-style pizza.
Diverse and exotic, thanks to its rich cultural history which includes Arabic and Greek influences.
A Few Classic Ingredients
Tomatoes, fennel, eggplant, peppers, lamb.
Marzano tomatoes, fresh mozzarella, basil, oregano, lemons, olive oil, seafood such as squid and octopus to name just a few.
Extra virgin olive oil, tomatoes, capers, eggplant, a wealth of seafood including swordfish.
Featured Wine Style
Montepulciano D’Abruzzo – medium- to full-bodied reds with ample fruit flavours and soft, easy to drink textures. Top wines can be quite dry and powerful. Many more, including Talamonti Tre Saggi, are being made in an increasingly fruity, modern style that will appeal to North American palates.
Fiano – an ancient Greek grape variety that was transplanted to Campania more than 2,000 years ago. Regarded as the finest local white grape, it produces notably fresh, but complex white wines with hazelnut, nougat and stone fruit flavours.
Nero D’Avola – Italy’s equivalent to Shiraz. Medium to full-bodied red wines with rich fruit flavours and a pleasant spiciness. A good match to meat dishes seasoned with exotic spices.
Illuminato Riparosso Montepulciano D’Abruzzo DOC (Italy, $15.00)
Vesevo Fiano di Avellino DOCG (Italy, $26.98)
Miopasso Nero D’Avola Sicilia IGT (Italy, $17.97)
Our Recommended Regional Tasting
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GRAPE EXPECTATIONS | Italy
Central Central Italy covers Lazio (home to Rome), Umbria, Tuscany and Marche. The most famous of these provinces, at least in wine terms, is Tuscany. Yet despite Tuscany’s renown as one of the world’s most esteemed wine regions, its cuisine is relatively simple. Umbria’s cuisine shares similar flavours to Tuscany's, while in Marche the cuisine style is divided between the rich, rustic and heavily meat-based cuisine of the inland mountainous region and seafood-rich cuisine on the coast. Lazio is better known for its food than wine, although this is changing.
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Tuscany
Marche
Lazio & Umbria
Cuisine Style
Simple and honest. With its origins in peasant cuisine, hearty vegetables play an important role — as is seen in its most famous soup, Ribollita. Pasta also plays an important role, with ragù sauces featuring prominently. Game dishes become increasingly important here, as does its local beef made from Chianina cattle.
Rich and Meaty – On the coast of Marche and Abruzzi, fresh seafood is the order of the day, while the inland region’s cuisine is rich and rustic. Chicken and pork dishes, including a number of cured meats, feature prominently.
Rustic and bold. Umbrian cuisine shares many similarities to Tuscan and relies heavily on seasonal vegetables, including truffles in the fall. Lazio cuisine is rich. Chicken and beef dishes (mainly lesser-used cuts) play a big role, as do pasta dishes such as carbonata and arrabiata.
A Few Classic Ingredients
Tomatoes, Pecorino cheese, pasta such as Pici and Pappardelle, fresh vegetables, beef (Chianinna cattle), rosemary, rabbit, duck, pheasant, deer and wild boar.
Chicken, pork, cured pork, seafood, mushrooms.
Beef, pork (especially Umbria’s famous roast suckling pig), chicken, pepperoncini (for Lazio’s arrabiata sauce).
Featured Wine Style
Chianti Classico – Medium-to full-bodied reds with floral, cherry, leather and herb aromas and flavours. Defined by their vibrant, food friendly acidity and ample but fine tannins. Perfect with pasta and ragu sauce.
Verdicchio – Very fresh styles of white wine with subtle aromas and flavours. They have remarkably crisp, citrus-like finishes, which make them a great match to simple seafood.
Orvieto – The wines made from the local Grechetto grape are known for their fresh floral and dried fruit aromas and mineral-edged palates. Some are dry, but others are pleasantly semi-sweet (labelled as Abboccatto)
Our Recommended Regional Tasting
Frescobaldi Castiglioni Chianti DOCG (Italy, $18.02)
Exclamation Point Verdicchio (Italy, $14.48)
Ruffino Orvieto Classico (Italy, $14.48)
Occasions Spring 2014
GRAPE EXPECTATIONS | Italy
North It’s hard to define Northern Italian cuisine as a singular style, as variation exists within this broad area. Piedmontese cuisine is distinctly different than its neighbours. Recipes from further south that would call for olive oil often substitute butter or a combination of the two. Flour-based pasta plays a less important role here as well, as the traditional accompaniment to a Piedmontese dinner is polenta (finely ground cornmeal cooked with water or stock).
Piedmont
Veneto
Alto-Adige
Cuisine Style
Bold and Earthy – The cuisine of Piedmont is rich and varied. Its home to a wonderful aperitivo culture and offers some great antipasti dishes such as Bagna Caude (vegetables with garlic and anchovy sauce). It is also home to bold, braised meat dishes, creamy polenta and hearty pastas made from gnocchi.
Complex and Varied – The cuisine of Veneto varies based on geography and cultural influence. Seafood plays an important role along the coast, while grilled meats are more common inland. Like its northern neighbours, polenta and gnocchi are increasingly important. Of course, the region is also home to Tiramisu—arguably Italy’s most famous dessert.
German-Italian fusion. The German and Austrian influence is evident in the cuisine of this region, which features — amongst other regional specialities —spätzli, goulash and sauerkraut. Cornmeal plays an important role and can even be found on the local pizza. Desserts featuring local fruits are amongst Italy’s best.
A Few Classic Ingredients
Truffles, game meat, tajarin (pasta), Canaroli rice (risotto), gnocchi, polenta, butter, cream
Cornmeal (polenta), Canaroli rice, stuffed pastas.
Orchard fruits, Speck, sauerkraut, cheeses including Asiago
Featured Wine Style
Barbera – Medium- to full-bodied reds with blackberry and (often) spicy oak influenced aromas. Barbera is characterized by its tangy, food-friendly acidity. A very versatile food partner.
Valpolicella – Wine labelled as Valpolicella boasts cherry fruit flavours, light tannins and moderate acidity. Pair with simple pastas. Fullest versions, known as Amarone, boast dried fruit, spice and mocha notes. Serve with bold game dishes or hard cheeses.
Pinot Grigio – Many of Italy’s best Pinot Grigio come from the foothills of the Alps. Light to medium-bodied with apple and pear aromas and palates that boast citrus fruit flavours and crisp, mineral-edged acidity. A good match to spätzli.
Our Recommended Regional Tasting
Batasiolo Sovrana Barbera d'Alba DOC (Italy, $19.98)
Soprasasso Valpolicella Ripasso DOC (Italy, $22.99)
Santa Margherita Valdadige Pinot Grigio DOC (Italy, $20.00)
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BEER BASICS | Beer & Take-Out
BEER to GO Matching Asian Takeout with Beer In North America we’ve been guilty of affording wine a place on the dinner table in favour of other alcoholic beverages, often without cause. However, beer offers a much wider flavour spectrum than wine, which often makes it a better partner for many food items. Cheese, chocolate and spicy foods are great examples where wine struggles but beer hits its stride. Thanks to the infusion of artisanal, craft and microbrew beers on store shelves, there is a beer match available for just about any dish. Next time you’re getting takeout Chinese, Thai or Indian, first head to your local NLC Liquor Store’s beer section for a beer to
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match. Here are some examples of Asian cuisine styles that lend well to specific styles of beer. Keep in mind, while it is relatively foolish to try and compartmentalize any country’s cuisine into a few succinct sentences, there are often key cooking principles and ingredients that cross regional boundaries. East Meets West: Thai Cuisine & West Coast Hops Thai cuisine is highlighted by its fresh flavours, with chilies, ginger, palm sugar, tamarind, cilantro and lime all playing a key role. With the spiciest of Thai cuisine you may simply opt to cleanse and contrast by pairing a cold lager with its own aromatic hop character. If, on the other hand, you want to compliment Thai food with similar character in the beer, try matching the citrusy nature (often acquired from the lime and cilantro) of Thai with the similar citrus tones that certain American hops — such as Oregon’s Cascade hop — provide. Example: Alexander Keith’s Galaxy Hop Ale (473 ml, $3.89)
Occasions Spring 2014
BEER BASICS | Beer & Take-Out
Let Your Taste Buds Set Sail: Indian Curries & IPA Curry is synonymous with Indian cuisine, yet this oft-misused word is in fact an English term used to simply describe dishes made from any number of complex spice blends. Though trying to sweep Indian cuisine into a singular descriptive is impossible, a few commonalities include the use of fragrant spices (often toasted and ground immediately before preparation) and the methods of stewing or slow cooking, which add a rich intensity to many dishes. As for the beer to match, there’s no more classic pairing than India Pale Ale. The rich, pungent hop character of this classic beer style works with many styles of Indian cuisine, but be sure to experiment with different regional dishes and your favourite brews to refine the pairings. Example: Muskoka Mad Tom IPA (6 pack, $15.98)
An Outside-of-the-Box Pairing: Szechuan Cuisine & Belgian Brews Thanks to the use of chili oil and Szechuan peppers, which have their own distinctive flavour, along with garlic, ginger and local spices such as star anise, the cuisine from this part of China can be notably spicy and invariably quite pungent. Setting out all but the lowest-alcohol wines to match the hottest of Szechuan cuisine is akin to throwing lighter fluid onto the fire. Wine’s naturally higher alcohol levels will only serve to increase the heat of this spicy cuisine. Bean paste, often used in Szechuan cuisine, also adds some earthy richness, which would partner well with ales boasting a richer malt content along with some notable hop character. A Belgian Abbey style would do well here. With fresher, fragrant dishes stick to aromatically hopped pale ales, blonde ales or a Belgian-style Saison for an outside-of-the-box pairing. Magic Hat No. 9 (6 pack, $18.16)
FOOD | Last Bite
Orange Vanilla
Syrup 2 cups sugar 2 cups freshly squeezed orange juice, strained 1 (1-inch) piece ginger, sliced 1 vanilla pod, scraped 6 cups sliced fresh fruit
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