Occasions Nova Scotia Spring 2013 by tcmedia tcmedia

Spring | 2013

CONTENTS occasions

Occasions is a premier food and drink magazine published by TC • Media for the NSLC and is intended for the enjoyment of Nova Scotian consumers. Publication Director: Beth Keays, Director, Customer Marketing, NSLC Publisher: Fred Fiander Food & Drink Editor: Mark DeWolf Editorial Board: Beth Keays, Director, Customer Marketing, NSLC; Laura MacLachlan, Marketing Manager, NSLC; Meg Stewart, Marketing Coordinator, NSLC; Jillian Major, Manager Wholesale, NSLC; Peter Rockwell, Category Manager, Old World/Local Wine, NSLC; Fred Fiander, Group Publisher, TC • Media

Tasting Menu

4 Fabulous Pairings

Food Stylist: Mark DeWolf Props: Mark DeWolf Photography: Allister Stevenson, Tim Pellerin Contributing Writers: Mark DeWolf, Karen Peterson, Jodi Warren, Peter Rockwell Group Publisher, TC • Media: Fred Fiander Associate Publisher/Regional Director of Sales: Joel Hartlen Account Executives: Mark DeWolf, John Eagles, Annie Langley Production: Angela Jørgensen Copy Editor: Lori Covington Advertising Coordination: Meaghan Ferdinand Copyright 2013 by TC • Media 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 Lake Drive, Halifax, Nova Scotia, B3S 0B9 Tel: 902-421-5888 Fax: 902-422-5400 occasions@holidaymedia.ca www.tc.tc

Style Watch

Inside Welcome Cheers! Themed Celebration Style Watch Simply Inspired Mixology 4 Fabulous Pairings Grape Expectations Tasting Menu Restaurant Spotlight Beer Basics Did you Know?

4 6 9 14 17 19 26 31 36 41 46 50

On the Cover On the Cover This spring, we've conjured up a series of delicious cocktails featuring Bacardi Superior Rum and the recently released Bacardi Oakheart, a spiced rum with vanilla and rich spice flavours. These cocktails are appetizing and refreshing. Enjoy the recipes found in our Mixology feature on page 19.

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 NSLC stores throughout Nova Scotia. Prices and availability subject to change without notice. In cases where there is a difference in prices listed within Occasions and NSLC stores, the prices in the NSLC stores shall prevail. Printed CTP (computer-to-plate), eliminating the need for film, and the plates are processed using water soluble developer. Inks used are vegetable oil based. Paper used is Somerset Gloss, manufactured by SAPPI in Somerset, Maine. This paper is acid free, the pulp is cultivated from sustainable forests. It is SFI (Sustainable Forestry Initiative) certified as well as ISO 14001 certified. The Somerset Mill, where this paper is manufactured, has won the Maine Governor General Award for Environmental Stewardship. Cited in particular with regard to this award, was the use of recycled water during the manufacturing process. It was also noted that this Mill generates its own power from waste products on site. Not only that, but the excess power generated is sent back to the Maine Power Grid.

Nova Scotia Liquor Corporation 93 Chain Lake Drive, Halifax NS, B3S 1A3 Tel: 902-450-6752

Now at the NSLC.

WELCOME | The Spring Issue

Spring into

WELCOME

Freshness

A Fresh Approach to Sunday Dinner Sunday dinner doesn’t have to be a calorie-counter’s worst nightmare! We’ve toned down the fat content and added some new flavours in the form of fresh herbs to this classic family meal. Find the recipes and a few wine recommendations in our Themed Celebration feature on page 9.

Inspired by Our Lakes and Streams Trout and salmon fishing are part of Nova Scotia’s history. Thanks to the NSLC Adopt-AStream program, its partner organizations and the dedicated work of volunteers, our waterways are being preserved and rehabilitated. We’ve been inspired to highlight recipes featuring trout and salmon. NSLC Retail Product Specialist Jodi Warren has matched each with a locally produced wine. Enjoy the recipes in our Tasting Menu feature, found on page 36.

Occasions Spring 2013

Muddling Freshness Bacardi popularized the Mojito and made the word “muddle” part of mainstream cocktail vernacular. Inspired by the pure flavours of Bacardi Superior and the spicy notes of Bacardi Oakheart, we’ve created a variety of muddled cocktails highlighting fresh, spring flavours. Find them in our Mixology feature on page 19.

Ooh La La French cuisine is back en vogue. This issue, we’re highlighting restaurants in the province featuring great French cuisine, ranging from classic bistro fare to more contemporary dishes. Check out the Insider’s Tips for great information about the restaurants — direct from the source. Read our Restaurant Spotlight on page 41.

Cheers!

BEVERAGES | Peter Rockwell

There was a time – not that long ago – when organic wines left a bad taste in my mouth. That taste was of terroir or, in less fancy words, earth, soil - just plain old dirt. It was as if wineries were so determined to appease the growing population of health conscious vino-philes by reducing the level of stabilizing chemicals in their juice that they lost track of the most important thing - flavour. What’s worse is that mediocrity came at a price: organic wines were expensive! The winemaker at Viña Emiliana – one of Chile’s premium organic wine producers – once told me that, for him, what’s in the glass always comes first, and that his challenge was to create wines that appeal to the palate while just happening to be organic. That inspired philosophy has spread around the wine world with more and more vineyards either taking advantage of their organic — friendly climates (like those in

Occasions Spring 2013

South America) to go organic or converting their lands to meet organic production criteria — which can take up to five years. Either way, the 21st century take on organic wines is now one that leaves you with the impression that the only thing missing in your glass is terra firma. If anything, there’s more to love — with most wines offering richer, meatier flavours and a sophisticated depth of complexity which today, are typically priced in line with your non-organic favourites. Today, it’s not taste that’s the issue, it’s interpreting what organic really means when it comes to wine (and beer, cider and spirits). Canada updated its definition in 2009, creating a complex documentation of the hard and fast rules on how the term can be used and where. You can peruse its heady legalese over a few glasses of vino by searching the word organic here: www.inspection.gc.ca.

BEVERAGES | Peter Rockwell

Organic Buyers Guide: At its most basic, to be certified organic, a winery needs to eliminate any chemical interaction in their vineyards and meet established levels of the same in the winery, especially when it comes to the addition of sulfur. Sulfur is an industry lightning rod. Used as a cleaning agent and wine stabilizer, novice wine buyers tend to blame it for a bevy of minor post consumption issues (headaches, for example). They don’t realize that natural sulfur exists in all wines – organic or not – as it’s generated during fermentation. It’s worth noting that, while some wineries claim to produce sulfur free wines, they make up a miniscule portion of the organic wines produced in the world.

Many wineries take the organic philosophy one step further by becoming biodynamic, with a goal of ecological self-sufficiency through strong ties with their natural surroundings and the utilization of biodynamic preparations as a replacement for chemicals. The most visual aspect of biodynamics is how winemakers allow animals to interact with their vineyards. Whether it be a herd of alpacas, a clutch of chickens or a brace of ducks; biodynamic winemakers bring nature into the vineyards by letting the fauna graze and fertilize their way through the vines. With the variety of organic products at the NSLC continuing to grow, your first sip is only a cork pop or screw cap away.

WINE Viña Emiliana Novas Carménère Cabernet Sauvignon (Chile, $15.99, 1016003) • In three words: Textured, blackberry, chocolate. Botter Boira Pinot Grigio (Italy, $15.79, 1001808) • In three words: Clean, bright, green. Bonterra Chardonnay (California, $19.99, 1000570) • In three words: Buttery, lemon, caramel. Pares Balta Mas Elena (Spain, $14.99, 1001032) • In three words: Deep, licorice, spice. BEER Mill Street Organic Lager (Canada, $3.29, 1014569) • In three words: Crisp, smooth, easy-drinking. Fuller's Honey Dew Organic Ale (United Kingdom, $3.96, 1007305) • In three words: Hoppy, mouth-filling, honey. Schnitzer Brau Organic Gluten Free Lager (Germany, $3.79, 1012503) • In three words: Light, malted, refreshing. CIDER L'Acadie Vineyards Organic Cider (Nova Scotia, $19.99, 1009399) • In three (or four) words: Fruit-forward, apple, effervescent.

Now at the NSLC.

FOOD | Themed Celebration

Herb Crusted Roast Top Sirloin

A FRESH APPROACH TO SUNDAY DINNER With the hectic pace of life, Sunday dinner is, for many, one of the only times to sit around the table with family or friends. Weâ&#x20AC;&#x2122;ve taken a fresh approach to the traditional roast dinner by incorporating fresh herbs and substituting some (definitely not all) of the fattier elements of the meal. Of course, weâ&#x20AC;&#x2122;ve tried not to sacrifice any of the flavour.

Here are just a few to look out for at the NSLC:

Wines to Match the Meal: Most dry red wines will match perfectly well with roast dinner, but if you want to strike a flavour match, look to red grapes rich in methoxypyrazines, a naturally occurring chemical compound responsible for herbaceous and vegetal tones found in certain wines. Grapes from the Sauvignon family, such as Cabernet Sauvignon and Sauvignon Blanc, are particularly rich in these compounds, as is Chile's Carmenere grape. Generally speaking, wines made from these grapes that originate from moderate or cool climates have more pyrazine compounds than those from warmer climates but almost all them, regardless of their origin, have some.

Sandalford Cabernet Sauvignon (Australia, $35.29, 1001158)

Errazuriz Max Reserva Cabernet Sauvignon (Chile, $18.99, 1008759)

Mondavi Private Selection Cabernet Sauvignon (California, $19.99, 1004389)

Now at the NSLC.

FOOD | Themed Celebration

Roasted Spring Vegetables

Herb Crusted Roast Top Sirloin Serves 8-10 Ingredients: 1 3-4 lb top sirloin roast, tied 2 tbsp Dijon Mustard 4 tbsp prepared horseradish 1 tbsp pink peppercorns, cracked 3 cloves garlic, minced 4 tbsp olive oil, divided Rock salt to taste 2 cups parsley, finely chopped 1 cup cilantro, finely chopped Salt to taste

Directions: 1. Place the sirloin on a wire rack, set above a baking sheet in your refrigerator overnight to remove excess moisture from the beef. 2. Preheat the oven to 375 °F. 3. Combine the Dijon, 2 tablespoons of horseradish, pink peppercorns and 2 tablespoons of olive oil in a bowl. Whisk until well blended. 4. Rub the Dijon and horseradish mixture over the top sirloin; season with rock salt. 5. Place a large pan over medium-high heat.

6. Sear the beef until it is golden brown on all sides. If the beef begins to stick, add a little more olive oil to the pan. 7. Roast the beef for 45-55 minutes. Times will vary depending on your preference of doneness. 8. Remove from the oven and let rest for 25-30 minutes. 9. While the beef is resting, combine the remaining horseradish and olive oil; spread this mixture over the beef. 10. Just before serving, remove the twine. Spread the parsley and cilantro over a baking sheet. Roll the beef in the fresh herbs. 11. Delicately slice the beef (or carve at the table) and place on a serving platter with your roasted spring vegetables. Editor’s Tip: Immediately after the beef is removed from the oven, turn the oven up to 425 °F and roast your vegetables. While the beef is resting, the vegetables will roast and be ready just in time for dinner.

Occasions Spring 2013

Roast Beef Doneness Chart Rare - 120 - 130 ˚ F Medium-Rare - 130 - 140 ˚ F Medium - 140 - 150 ˚ F Medium-Well - 150 - 160 ˚ F Well-Done - Above 160 ˚ F Note: It’s best to remove the beef from the oven at the lower end of the scale, as the beef will continue to cook while resting.

Roasted Spring Vegetables Serves 8-10 Ingredients: 3 dozen baby potatoes, washed and halved 2 tbsp rosemary, finely chopped 3 cloves garlic, minced 5 tbsp olive oil 12 small carrots, peeled, halved and washed 2 bunches asparagus, washed and trimmed Salt & pepper to taste

FOOD | Themed Celebration

Dill Mashed Potatoes Directions: 1. Preheat an oven to 425 ˚ F. 2. Toss the potatoes with two-thirds of the rosemary, two-thirds of the garlic and 2 tablespoons of olive oil. Place in a roasting pan and set in the oven. Roast for 8 minutes. 3. While the potatoes are roasting, toss the carrots with the remaining rosemary and garlic and 1 ½ tablespoons of olive oil.

Add the carrots to the pan with the potatoes and continue roasting for 15 minutes. 4. While the potatoes and carrots are roasting, toss the asparagus with the remaining olive oil. Add the asparagus to the vegetables and continue roasting for 7 minutes. 5. Remove from the oven and season with salt and pepper.

6. Serve on a platter with the Herb Crusted Roast Top Sirloin. Editor’s Tip: We’ve substituted classic steamed vegetables drenched in butter with olive oil. The roasting process concentrates the flavours of the vegetables and allows them to hold their own against the rich flavour of the roast sirloin.

Advertising feature:

Chicken St.Andre Chicken Farmers of Nova Scotia

This is the recipe to remember when you want to do a “special” dinner for two without breaking the bank. Maybe it’s Friday night after the kids have gone to bed. If it’s for a special occasion – pair with asparagus and a wild rice mix. Ingredients: 2 tsp butter or canola oil 10 mL 2 boneless, skinless chicken breasts 2 1/2 cup St.Andre cheese, cut in large cubes 125 mL 1/2 cup white wine 125 mL 1 tsp tarragon, dried 5 mL Chopped for garnish: fresh coriander or fresh parsley or fresh green onion(s)

Cook time: 20 min

Preparation time: 10 min

Directions: 1 Melt butter in a frying pan just large enough to hold the chicken breasts. Add the chicken and cook over medium-high heat until golden tinged, from 3 to 4 minutes a side. Reduce temperature if it is becoming dark brown. Cut cheese into large chunks and measure out about a half cup (125 mL). 2 Once chicken is golden, pour the wine over top. Sprinkle the tarragon over both sides of the chicken and reduce the heat to medium-low. Cover and cook until chicken feels springy when pressed and meat thermometer reaches 165°F (74°C), about 3 to 4 minutes a side. 3 Then remove the chicken to a plate and cover to keep warm. Turn the heat to high and boil the wine, uncovered and stirring occasionally, until reduced to about 1/4 cup (60mL). Add the cheese and turn the heat to low. Stir constantly with a wooden spoon until fairly smooth. Stir in any juices collected on the chicken plate. 4 Place chicken on dinner plates and spoon the cheese sauce overtop. Garnish and serve with wild rice and asparagus. Serve with a dry Italian white wine.

Chicken Farmers of Nova Scotia – For information and recipes call (902) 681-7400 or visit www.nschicken.com 11

FOOD | Themed Celebration

Chive Yorkshire Pudding

Dill Mashed Potatoes

Chive Yorkshire Pudding

Serves 8-10

Makes 12 puddings

Ingredients: 3 lbs Yukon Gold potatoes, peeled, quartered 4 cloves garlic 2 cups Greek yoghurt ¼ cup fresh dill, minced 1 cup Parmesan, grated

Ingredients: 2 cups all-purpose flour, sifted 2 cups skim milk 6 eggs, whisked Pinch salt 4 tbsp chives, finely chopped 1 ⁄2 cup olive oil

Directions: 1. Place the potatoes and garlic in a pot of salted water; bring to a boil. 2. Boil the potatoes for 20 to 25 minutes or until tender. 3. Drain the potatoes and garlic and pass through a ricer or mash them the old-fashioned way. 4. Add the yoghurt, dill and Parmesan. Combine thoroughly. 5. Serve warm. 12

Directions: 1. Preheat oven to 450 ˚ F. 2. Combine the flour, milk and eggs in a bowl. Blend until smooth. 3. Add the chives and combine. 4. Place two 6-cup muffin tins in the oven for 10 minutes. 5. Add a teaspoon of olive oil in each of the twelve metal muffin cups and return to the oven for 10 minutes.

Occasions Spring 2013

6. Very carefully add 2 tablespoons of the batter to each cup and return to the oven for 10-12 minutes. 7. Serve warm. Editor’s Tip: Make these in the morning and reheat just before serving.

FOOD | Themed Celebration

Honey Baked Apples Serves 6 Ingredients: 6 McIntosh Apples, tops removed, cored 1 ⁄6 cup lemon juice 4 tbsp raisins 4 tbsp dried cranberries 4 tbsp unsalted pistachios, shelled, toasted 1 tsp ground cinnamon 6 tbsp honey

Directions: 1. Preheat oven to 350 ˚ F. 2. In a bowl, combine the raisins, cranberries, pistachios, cinnamon and honey. 3. Fill the apples with the fruit and nut mixture. 4. Place the apples in a large baking dish; cover with foil.

5. Bake for 35-40 minutes. You want the apples to be soft, but not mushy. 6. Delicately transfer the apples to shallow bowls or dessert plates and drizzle with the juices from the baking dish or serve with a little whipped cream. Editor’s Tip: Just before bringing out the main meal, reduce the heat of your oven to 350 ˚ F and bake the apples. When the main course is finished, your apples should be just about ready to take out of the oven.

Honey Baked Apples

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TM/MC

INTRODUCING

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TM/MC

CROWNROYALCANADA 13

Style

LIFE | Style Watch

Watch Eco Décor

You don’t always have to buy new furniture to reinvigorate your home’s décor. Repurposing and recycling items is good for the environment while adding interesting, unique pieces to your home.

Window Tray For a simple project, find a small, old window frame (glass removed) from your home, an antique shop or yard sale. Scrape all the loose paint off, lightly sand

Our Expert: Karen Peterson is the owner of HomeGirl Home Décor, a small business that is all about turning “trash” into one-of-a-kind treasures. Focusing on once-loved outdated furniture and accent pieces, HomeGirl brings them back to life with eco-friendly chalk paint, turning them into colourful and unique pieces that suit any décor style. Find out more at: www.homegirlfabfinds.ca or email: homegirlfabfinds@hotmail.ca.

Occasions Spring 2013

until smooth, then give it a good cleaning with TSP (trisodium phosphate)—or go green with vinegar. You can choose to leave it as-is for a more rustic look, or paint in desired colour and finish. To create the bottom of the window, cut a piece of thin plywood to match the shape of the window frame and nail into place. Finally, attach hardware at the opposite ends of the tray to act as handles and provide bling. Use detailed antique, elegant glass or porcelain hardware, or give it a more modern look with new pieces from the hardware store. Then let your creativity flow, by filling it with candles, flowers, condiments or pretty drinking glasses.

An A+ Design Idea: Chalkboards Chalkboards aren’t just for the classroom anymore. They are on-trend, popping up everywhere (even on the dining room mantel) and being used as a family message centre. To make one of your own, find a frame at a vintage shop, yard sale, or the dollar store. For the chalkboard part, you will need chalkboard paint, available at most hardware stores, and a piece of plywood cut to match the shape and size of the inner portion of the frame. Apply the chalkboard paint to one side of the plywood. Plan to apply three coats of paint. Secure the chalkboard into the frame with small nails. Or, if the frame comes with glass, paint directly

L’Acadie Vineyards Estate L’Acadie Blanc (Nova Scotia, 1011802, $18.99) Supporting local has never been so delicious. This wine, made from estate grown and certified organic L’Acadie Blanc grapes, offers vibrant fruit and mineral-like flavours that provide a clear expression of this winery’s terroir.

LIFE | Style Watch

on the glass. All that’s left is to paint your frame in the colour of your choice—and your masterpiece is complete!

Ottoman Ottomans are making a comeback, offering a creative way to add colour to any room. Don’t be afraid if you haven’t done any reupholstering before; it’s easier than you think. Start with picking a thick fabric, perhaps an old tablecloth or curtains, that’s twice the size of the ottoman. Next, lay the ottoman upside-down in the centre of the material. Using a heavy-duty stapler, start stapling the material down tightly, making a trim at least 1-inch around. Depending on how “finished” you want the bottom to look, you can add a piece of fabric with upholstery nails to cover the trim and staples. Painting the legs completes the transformation. Now, kick your feet up and admire your new piece of accent furniture.

Give Old Furniture a Makeover Give an old piece of furniture—with all the beautiful details of the past—a style makeover to bring it back to life and up-to-date. Start by cleaning your piece with TSP or vinegar to prep it for a coat of primer. Once the primer is dry, lightly sand it and apply your first coat of colour. Bright colours look fabulous on older pieces, and white can give it a simple, classic look. Depending on the look and the amount of distressing you want, use one to three coats of paint. Once your paint is dry, begin distressing with sandpaper, concentrating on the edges and the woodworking details. This is when the magic happens! Keep sanding until you get the look you’re after. Don’t be afraid of making a mistake; you can always add more paint! There are many different distressing effects and paint techniques to experiment with—glazing, staining and waxing, for example. Finally, seal the furniture with at least two to three coats of polyurethane to protect your new masterpiece.

MANOR HILL LEATHER Exclusive to Manorhouse Furniture Canadian Made

600 Bedford Highway, Halifax, Phone: (902) 445-3250 Toll Free: 1-877-445-3250 www.manorhousefurniture.ca Open: Mon-Tues-Wed 9am-6pm Thurs-Fri 9am-9pm Saturday 9am-5:30pm Closed Sunday

Occasions Spring 2013

Simply Inspired | Mason Jar Makeover

SIMPLY INSPIRED

Mason Jar Makeover

By Karen Peterson, owner of HomeGirl Home Décor

Painted Mason Jar

Mason Jar Soap Pump

Mason Jar Holder

Painted Mason jars make a beautiful display for flowers, pens and pencils, or kitchen utensils. Supplies: Mason jar, primer, acrylic paint (colour of choice), sand paper, polyurethane sealant

Mason jar soap pumps can add your personal style to your kitchen or bathroom. Supplies: Recycled soap pump, hammer or drill, nail, pliers, primer, acrylic paint (colour of choice), polyurethane sealant, glue gun

There are many variations and uses for the Mason jar holder that you can customize to fit perfectly in your home. Use it to hold flowers, workshop or craft supplies, toothbrushes, kitchen utensils or votive candles. Supplies: Mason jar, piece of recycled wood, 2” metal plumbing clamp (available at any hardware store), screws

Step 1. Start by lightly sanding the Mason jar, then wipe it clean with a lint-free cloth. Step 2. Apply primer to the Mason jar to give the paint something to adhere to; let dry. Step 3. Next, apply 1 or 2 coats of any acrylic paint to the jar. The number of applications will depend on your desired level of finish. Step 4. Lightly sand off the paint to give the jar a distressed, aged finish. Concentrate your efforts on the raised label and details of the jar. Step 5. Finally, apply a clear polyurethane sealant to the jar, which will give it a nice shine. I recommend 1-2 coats to ensure the durability of the finish.

Step 1. Find a clean soap pump from any soap or lotion bottles you have, or buy one from the dollar store. Step 2. Start by drilling (or hammering a large nail) into the centre of the Mason jar lid. With pliers, peel back the metal from the bottom to make a hole big enough to fit the soap pump. Step 3. Remove the pump for now. Step 4. Apply a coat of primer to the top of the Mason jar lid and let dry. Step 5. Apply 2-3 coats of acrylic paint to the lid. Use any colour; be creative. Step 6. Apply 2-3 coats of polyurethane sealant to the lid. Step 7. Insert the pump into the lid. Step 8. Secure the bottom of the pump to the lid with a glue gun, covering the rough metal edge. Step 9. Fill with desired soap or lotion. Now at the NSLC.

Step 1. Find an old piece of wood and cut it into a piece that is slightly longer and wider than a Mason jar. Step 2. Stain or paint the wood to suit your décor. Step 3. Line up where you would like the jar to sit on your wood. It may help to place the clamp against the wood and mark it with a pencil. Screw the clamp in place, but do not tighten all the way. Note: you may need to pre-drill a hole through the clamp. Step 4. Attach the Mason jar to the clamp and tighten.

Décor Debut ADVERTISEMENT

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See for Miles and Miles

BEVERAGES | Mixology

Muddling Freshness

Elderflower Mojito Serves 1 Ingredients: 8-10 fresh mint leaves ½ lime, cut into wedges 1 tsp sugar 1 ½ oz Bacardi Superior Rum (750 ml, $26.98, 1000882) ½ oz St. Germain Elderflower Liqueur (750 ml, $44.71, 1013629) Club soda Sprig of mint for garnish

Directions: 1. Place mint, lime wedges and sugar in a highball glass; muddle. 2. Add the Bacardi Superior Rum and St. Germain Elderflower Liqueur and fill with ice. 3. Top with soda. 4. Garnish with a sprig of mint.

Now at the NSLC.

BEVERAGES | Mixology

Bacardi Oakheart Spicy Apple

The Original Bacardi Mojito

Serves 1 Ingredients: ¼ Granny Smith apple, peeled, chopped 1 tbsp fresh ginger, chopped 1 oz Bacardi Oakheart (750 ml, $28.98, 1014067) 2 oz apple juice

Serves 1 Ingredients: ½ lime, cut into wedges 2 tbsp white sugar 12 mint leaves 1 ½ oz Bacardi Superior Rum (750 ml, $26.98, 1000882) Soda water Sprig of mint for garnish

Directions: 1. Place the chopped apple and ginger in a cocktail shaker; muddle. 2. Add the Bacardi Oakheart, apple juice and ice; shake vigorously. 3. Strain into a chilled cocktail glass. 4. Garnish with an apple slice or wedge of lime.

Directions: 1. Place the lime wedges and sugar in a highball glass; muddle. 2. Add the mint leaves; lightly muddle. 3. Add some crushed ice and the Bacardi Superior Rum; stir until the sugar dissolves. 4. Fill glass with more crushed ice and soda water; stir. 5. Garnish with a sprig of mint.

Occasions Spring 2013

BEVERAGES | Mixology

Bacardi Oakheart Orange & Vanilla Splash Serves 4 Ingredients: 1 vanilla pod, cut into 4 pieces* 4 wedges of orange 4 oz Bacardi Oakheart (750 ml, $28.98, 1014067) Ginger Ale

Directons: 1. Place the vanilla and wedges of orange in a cocktail shaker; muddle. 2. Add the Bacardi Oakheart and ice; shake vigorously. 3. Strain into four ice-filled highball glasses. 4. Top with ginger ale. *Vanilla beans can be found in the baking aisle of most grocery stores. If you canâ&#x20AC;&#x2122;t find vanilla bean pods, substitute a dash of vanilla extract instead.

Occasions Spring 2013

&en jo y

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FOOD & DRINK | Pairings

FABULOUS PAIRINGS Simple Salads—This spring, keep it fresh and easy with simple salads.

Chicken, Avocado & Pomegranate Salad

Shaved Fennel, Grapefruit & Parmesan Salad

Serves 6-8 Ingredients:

3 heads Boston bibb lettuce 2 6-oz chicken breasts, grilled, sliced 4 avocados, peeled, pitted, sliced 2 cups seedless green grapes, halved 2 mangoes, peeled, pitted, julienned ½ cup cilantro, chopped 1 122-g container pomegranate seeds Juice of 2 limes Salt & pepper to taste

2 fennel bulbs, trimmed, fronds removed, shaved or very thinly sliced 6 cups arugula 2 grapefruits, peeled, cut into segments ½ red onion, thinly sliced ¼ cup pine nuts, toasted ⅓ cup extra-virgin olive oil 2 lemons, juiced Salt & pepper to taste 2 cups Parmesan, shaved

Directions: 1. Divide the lettuce between six bowls and top with the grilled chicken slices, avocado slices and mango slices. 2. Top each salad with equal amounts of the cilantro and pomegranate seeds. 3. Pour equal amounts of the lime juice over each salad. 4. Season with salt and pepper.

Chicken, Avocado & Pomegranate Salad

Directions: 1. Add the fennel, arugula, grapefruit segments, red onion and pine nuts to a bowl. 2. Add the olive oil, lemon juice, salt and pepper; toss. 3. Serve in bowls and top with shaved Parmesan. Pairing: McGuigan ‘S Series’ Semillon Blanc (Australia, $14.99, 1015939)

Pairing: Luckett Vineyards Ortega (Nova Scotia, $21.99, 1016251)

Shaved Fennel, Grapefruit & Parmesan Salad

Occasions Spring 2013

FOOD & DRINK | Pairings

Citrus Basil Shrimp Salad Serves 6-8 Ingredients: 2 heads Boston bibb lettuce 4 cups cooked shrimp 2 yellow peppers, seeded, julienned 1 can mandarin oranges, liquid reserved 2 tbsp lime juice 2 tbsp liquid honey ½ tsp Dijon Mustard ¼ cup fresh basil, chopped ¼ cup vegetable oil Salt & pepper to taste

Citrus Basil Shrimp Salad

Directions: 1. In a bowl, combine the lettuce, shrimp, yellow pepper and mandarin orange slices. 2. In a separate bowl, combine the mandarin orange juice, lime juice, honey, Dijon mustard and basil. 3. Slowly whisk in the vegetable oil and then season with salt and pepper. 4. Add the vinaigrette to the salad and toss. Pairing: Oyster Bay Sauvignon Blanc (New Zealand, $21.99, 1003019)

Smoked Salmon & Goat Cheese Salad Serves 6-8 Ingredients: Juice of 1 lemon 1 tsp Dijon Mustard 1 clove garlic, minced 1 ⁄6 cup chives, minced ½ cup extra virgin olive oil 3 heads Boston bibb lettuce 200-grams thinly sliced smoked salmon 1 small red onion, peeled, thinly sliced 1 cup goat cheese, crumbled Salt & pepper to taste

Directions: 1. Place the lemon juice, Dijon mustard, garlic and chives in a bowl. 2. Slowly whisk in the olive oil until the vinaigrette emulsifies. Season with salt & pepper. 3. Add the lettuce to a bowl. 4. Add enough vinaigrette to the bowl to lightly cover the greens; toss. 5. Divide the lettuce between the bowls and top each with equal amounts of smoked salmon, sliced red onion and crumbled goat cheese. Pairing: Bouvet Brut Sparkling (France, $18.99, 1001013)

Smoked Salmon and Goat Cheese Salad

Now at the NSLC.

What’s

New Here’s a selection of the great new tastes in store for you this season!

NEW PACKAGE Trapiche Finca las Palmas Malbec (Argentina, $19.99, 1009646) It’s back! This Argentinian red wine was the Top Scoring Red Under $20 and the Top Scoring Argentinean Table Wine at last year’s Port of Wines Festival. Although the label has been updated, you can expect the same great spicy, ripe fruit flavours.

Mitolo Jester Shiraz (Australia, $24.99, 1010559) Don’t be fooled by the name, this is a serious full-bodied wine loaded with ripe blackberry, spice and mocha flavours. Maison Brotte Pere Anselme La Fiole Cote du Rhone (France, $14.99, 1016206) Enjoy this fragrant and spicy medium-bodied red wine with simple Mediterranean inspired dishes such as a rosemary crusted rack of lamb.

Martin Codax Albarino (Spain, $20.99, 1008817) Albarino shares similarities to drier styles of Riesling. Enjoy its vibrant floral aromas and zesty citrus flavours with fresh seafood.

Sileni ‘The Lodge’ Chardonnay (New Zealand, $23.49, 1011623) Wines like this prove that New Zealand can make more than just great Sauvignon Blanc. This is a ripe, full-bodied Chardonnay with lots of rich stone and tropical fruit flavours.

Occasions Spring 2013

Ungava Premium Dry Gin (700 ml, $34.99, 1016765) This Canadian gin is made using six botanicals sourced from the Ungava Peninsula in Northern Quebec. It is a unique and remarkably pure gin.

The Botanist Islay Dry Gin (700 ml, $44.99, 1016774) Leave it to the visionaries of Scotland’s Bruichladdich distillery to create this one-of-a-kind gin that incorporates no less than 22 hand-picked botanicals from Islay.

1800 Silver Tequila (750 ml, $35.99, 1016761) Leblon Cachaça (750 ml, $32.99, 1011314) Cachaça is the national spirit of Brazil and the base of that country's classic cocktail, the Caipirinha (pronounced KIPE-ah-rin-yah). The spirit is sometimes referred to as Brazilian rum.

This lightly aged Tequila delivers a clean aromatic profile and a mildly sweet flavour.

Samuel Adams Spring Lager (6 x 355 ml, $14.98, 1014999) This is a bright, citrusy style of lager. It makes a great transition from the heavy ales of winter to the light lagers of summer.

Guinness Black Lager (6 x 330 ml, $15.39, 1017064) This lager is made with roasted malt, much like a Stout, but is cold fermented like a lager. This is a taste sensation you have to experience to believe.

Now at the NSLC.

PRODUCERS’ SPOTLIGHT Grand Pré NS.White & NS.Red (Nova Scotia, $14.99, 1016586 - White, 1016585 - Red)

Special Sprigs Pick up Compliments herbs and discover more fresh ways to enhance the flavour of any dish. Then sprinkle as a garnish for restaurant quality presentation. Compliments Fresh Herbs $2.49, Available at most Sobeys Stores.

It is another first for Domaine de Grand Pré. Their newly released NS.Red and NS.White are delicious wines that give Nova Scotians truly great local wines at affordable prices. These wines are also direct from their cellar to the NSLC. NS.Red and NS.White are only available at NSLC stores.

Local & Organic

Barking Squirrel Lager

East Coast Organic Milk is a Cooperative comprised of a group of Nova Scotia family owned organic dairy farms that are proud to be producing Nova Scotia’s first local organic milk. Look for our 1%, 2% and whole milk at local retailers throughout Nova Scotia.

(473 ml, $3.58, 1016733)

Contact Info: 1-855-895-5838 www.eastcoastorganicmilk.ca and Facebook

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.

Galloping Cows Created for the Oscar's gifting suite in Hollywood, this 6 pack of flavourful pepper spreads is also available in a Nova Scotia jams version. Available at the NSDCC Gallery (Halifax), CBCC Gallery (Sydney) our website at Gallopingcows.com, or call us and order by phone (902) 787-3484.

Hot for the grill. It’s warming up and scallops are perfect for the grill. It brings out their natural sweetness and creates a delicate crunchy exterior. Sensations by Compliments Wild Atlantic Canada Sea Scallops 400g, $14.99, Available at most Sobeys Stores.

Wine Tours Come explore the viney vineyards of the world with By the Glass.. Our tours have been designed for for those with a taste for for life life as they mix wine, food food and cultural experiences.

Come with us on a taste experience! Browse some of our upcoming tours at www www.b .bytheglass.ca .bytheglass.ca For more infor information, email: info@bytheglass.ca or call 902-488-9959. Operating international wine and food tours since 2007.

Occasions Spring 2013

GRAPE EXPECTATIONS | Sauvignon Blanc

Sauvignon Blanc: A Taste of Spring By Mark DeWolf If you’ve ever experienced a great Sauvignon Blanc, you will know that they deliver a certain crunchiness, much like a great spring salad, in the form of bright flavours balanced by zippy acidity. Good Sauvignon Blanc can also deliver some flavours that wouldn’t be out of place on a vegetarian dinner table. Asparagus, green pepper, olive and green bean are just a few of Sauvignon Blanc’s vegetal notes. Other classic characteristics are suggestive of the green outdoors, including nettle and freshly mowed grass. Others still are reminiscent of green fruit flavours such as gooseberry, green fig, grapefruit, lime and honeydew melon. Sauvignon Blanc can also produce riper flavours such as passion fruit in certain conditions, which can be accentuated by yeast selection and other winemaking techniques. Now at the NSLC.

GRAPE EXPECTATIONS | Sauvignon Blanc

On their own, these green flavours could become overwhelming and unpleasant; but when packaged together by a talented winemaker, you have all the makings of a complete dish, or better said, glass of wine. You might ask: why does Sauvignon Blanc produce such distinctively green flavours? The vegetal components are a result of methoxypyrazines, which naturally occur in the Sauvignon family of grapes, which also includes Cabernet Sauvignon. The amount and intensity of these pyrazine compounds are accentuated in very cool climates or in vineyards that have allowed the leaves to create a canopy which doesn’t allow the grapes to fully ripen. A slight vegetal tone adds complexity to a wine. Too much, and it can be unappealing. Climate certainly plays a large role in the amount and intensity of Sauvignon Blanc’s green character, but so does regional style. On the following pages, we will discover some of the classic and up-and-coming regions and how the climate and winemakers in these regions influence the final product. Marlborough, New Zealand Marlborough, New Zealand has established itself as the world’s leading producer of premium Sauvignon Blanc. The Marlborough style is distinctive. While it relies on New Zealand’s cool climate, it also speaks to a winemaking style. Marlborough Sauvignon Blanc is often referred to as being very pungent, like a fruit basket in style— delivering an amazing range of aromas and flavours ranging from grassy and vegetal to citrus and tropical fruits such as passion fruit. How do they do it? It is partly done in the vineyard as the grapes are often picked over the course of a few weeks so that winemakers have grapes ranging from very green (rich in pyrazines) to very ripe, expressing more tropical tones. Next, they coax out as much flavour as possible by soaking the grape skins with the free-run juice at very cool temperatures. This extracts flavours from under the skins but may also pick up some light astringent/bitter character. 32

Occasions Spring 2013

GRAPE EXPECTATIONS | Sauvignon Blanc

Next, special yeast strains are used to embellish thiols (naturally occurring aroma compounds responsible for riper passion fruit and guava notes found in certain Sauvignon Blanc) and finally, a hint of residual sugar is often retained to balance the astringent notes picked up by cold soaking and the grape’s naturally vibrant acidity. Example: Villa Maria Sauvignon Blanc (New Zealand, $19.99, 1005024) True to the Marlborough style, this wine delivers a pungently aromatic nose and layers of flavour. Expect gooseberry, grapefruit, passion fruit and asparagus aromas and flavours. The very slightest hint of residual sweetness balances its vibrant acidity. Casablanca Valley, Chile Chile’s Casablanca Valley is emerging as one of the next great places to grow Sauvignon Blanc. The style here is un-oaked and lacks manipulation. The best often deliver lime, gooseberry and fresh herb flavours, sometimes with a dash of melon and passion fruit. They are medium-bodied and at their best, are very pure and refreshingly crisp. Their bright acidity makes them the perfect partner for Ceviche (seafood marinated in lime juice), which is Chile’s national dish. Example: Santa Rita Reserva Sauvignon Blanc (Chile, $16.99, 1000123) This perennial great value wine offers a vibrant mix of gooseberry, lime, cooked green vegetables and a touch of passion fruit. It is a fuller style that also delivers lots of lively acidity in the finish. A great match to seafood. South Africa’s Western Cape South Africa, like Chile, should be too warm for Sauvignon Blanc. But, when grown and made in areas of the Western Cape exposed to the cooling effects of the chilly Benguela current, wineries are capable of producing stylish Sauvignon Blanc. Almost all of them are un-oaked, helping them retain vibrant aromas and flavours. As a result of their warm climate origins, they may be slightly more Now at the NSLC.

GRAPE EXPECTATIONS | Sauvignon Blanc

full-bodied than comparable versions from around the world. You can often find a green fig, nettle, melon and smoked green pepper note that distinguishes them as uniquely South African. Example: Juno Sauvignon Blanc (South Africa, $12.49, 1009607) This unpretentious white wine offers green fig, melon and pepper notes. The palate is medium-bodied and the finish is less acidic and drying compared to most Sauvignon Blanc. Its most distinguishing character is a charred green pepper note in the finish. Best of the Rest The best of the rest includes France’s Loire Valley, which once held the title as the best producer of Sauvignon Blanc in the world. The Loire style boasts rich grapefruit and gooseberry notes and can be

quite high in acid and very dry; especially in cool vintages. France’s Bordeaux region is also known for its Sauvignon Blanc. But, unlike its brethren, it is most often blended with Semillon. These wines are richer and riper and the best are oak aged, making them distinctly different than most of the other great Sauvignon Blanc in the world. Other regions of note include coastal California and some of Australia’s emerging cool climate regions, such as the Adelaide Hills. In California, wines labelled as Fumé Blanc are made from the Sauvignon Blanc grape, but tend to be quite ripe, displaying more melon and tropical tones. They are often subjected to some oak aging, which softens the grape’s acidity and introduces some smoky and vanilla tones to the wine.

Occasions Spring 2013

FOOD & DRINK | Pairings

Trout & Salmon

TASTING MENU

Trout Paté

Inspired by Nova Scotia’s Ocean, Lakes and Rivers Trout Paté Serves 6-8 Ingredients:

Jodi Warren, Retail Product Specialist at the Elmsdale NSLC, offers recommendations for wines to match our menu which has been inspired by our lakes, rivers and the Atlantic Ocean. Nova Scotia has a long history of inland fishing. While most store bought salmon and trout are farmed offshore, organizations such as the Atlantic Salmon Federation are actively researching means of making inland aquaculture a viable reality. Celebrate our history with dishes inspired by local salmon and trout.

½ cup red onion, finely diced 2 cloves garlic, minced ½ cup red pepper, finely diced ¼ cup dry white wine 12 oz skinless trout filets, steamed, mashed Dash Tabasco ¼ cup dill, finely chopped 2 tbsp capers ¾ cup mayonnaise (homemade preferred) ¾ cup cream cheese, room temperature Salt & pepper to taste Baguette, sliced, toasted

4. Place the trout and remaining ingredients, except the baguette in a bowl. Add the Tabasco, dill, capers, mayonnaise and cream cheese. Season with salt and pepper. Mix thoroughly. 5. Refrigerate before serving. 6. Serve with slices of toasted baguette. Jodi: Time to break out the bubbly and celebrate the changing seasons. Try a sparkling wine produced in Nova Scotia using traditional champagne methods. I love the combination of chilled seafood paired with a sparkling wine. The fresh fruit notes, good acidity and plenty of bubbles will cleanse your palate between bites.

Directions: 1. Sauté the onion over medium-low heat until soft, then add the garlic and continue to sauté for 30 seconds or until L’Acadie Vineyards Vintage Cuvée fragrant. (Nova Scotia, $24.99, 1011803) 2. Add the red pepper and continue to sauté for 1-2 minutes. 3. Add the wine and cook until the peppers are soft and the wine evaporated. Occasions Spring 2013

FOOD & DRINK | Pairings

Lemon, Salmon & Asparagus Pasta Serves 6-8 Ingredients: 2 tbsp olive oil 1 onion, peeled, finely diced 1 clove garlic, minced 1 quart heavy cream 3 tbsp fresh lemon juice 1 tbsp lemon zest 1 ¾ lbs fresh fettucine 1 bunch asparagus, washed, cut into thirds 2 tbsp fresh dill, finely chopped 16 oz salmon filets (skins removed), baked, roughly chopped

Directions: 1. Fill a large pot with salted water and bring to a boil. 2. Meanwhile, place a large sauté pan over medium heat; add the olive oil and onion. 3. Sauté until the onions are soft and translucent, then add the garlic. Continue to sauté until the garlic is fragrant (approximately 30 seconds). 4. Add the heavy cream, lemon juice and lemon zest. Cook for 10-12 minutes. 5. While the cream sauce is reducing, add the fresh fettucine and asparagus to the pot of boiling water. Cook the pasta until al dente (about 3-4 minutes). 6. Drain the pasta and asparagus into a colander. 7. Add the pasta, asparagus, fresh dill and salmon to the sauté pan and toss. 8. Serve warm. Jodi: As the saying goes, “what grows together goes together.” Nova Scotia is famous for its delicious local seafood and our Nova Scotia-produced wines are the perfect pairing combination. I would suggest Gaspereau Seyval Blanc, with its Lemon, Salmon & Asparagus Pasta Now at the NSLC.

FOOD & DRINK| Pairings

Since 2010, the NSLC has been the proud sponsor of the NSLC Adopt-A-Stream program in partnership with the Nova Scotia Salmon Association. In 2012, the NSLC’s annual pledge of $100,000 contributed to the restoration and protection of waterways across Nova Scotia. As a result, the NSLC Adopt-A-Stream program has expanded the geographic reach of the program to more communities, developed better planning and assessment tools, provided more hands-on training and supported innovation in restoration methods.

Prosciutto Wrapped Salmon pleasant aromatics and citrus-like acidity to complement the lemon, salmon and asparagus pasta. This off-dry wine is well-balanced between acidity and sweetness, which will help cut through the richness of the cream sauce. Gaspereau Seyval Blanc (Nova Scotia, $16.99, 1005908)

Prosciutto Wrapped Salmon Ingredients: 6 6-ounce salmon fillets, skin removed ¼ cup goat cheese, crumbled ¼ cup sautéed mushrooms 2 plum tomatoes, seeded, finely chopped 1 tbsp fresh mint, finely chopped Salt & pepper 1 tbsp butter 1 tbsp olive oil 6 long strips prosciutto

Occasions Spring 2013

Last year, twenty-four community groups across the province were directly involved in the NSLC Adopt-A-Stream program. These groups contributed to the great strides made by the NSLC Adopt-A-Stream program in 2012 by: • Restoring almost 130,000 square meters of stream and fish habitat • Re-establishing 54 km of fish passage • Planting over 10,000 trees • Creating 99 seasonal field jobs • Contributing 6,474 volunteer hours This spring, raise a glass to the wonderful work being done through the NSLC Adopt-A-Stream program and its partners. Together, we are making Nova Scotia an even better place to live.

FOOD & DRINK | Pairings Directions: 1. Preheat your oven to 400 ˚ F. 2. Using a sharp paring knife, cut a 1-inch slit in each salmon fillet. Create a cavity in the salmon, being careful not to pierce through to the other side. 3. In a bowl, combine the goat cheese, sautéed mushrooms, chopped tomatoes and mint. 4. Carefully fill each of the salmon fillets with an equal amount of the goat cheese mixture. Season the salmon with salt and pepper. 5. Place a large sauté pan over a mediumhigh heat and add the butter and olive oil. When the butter melts, add the salmon to the pan. Sear the salmon on both sides.

6. Carefully remove the salmon fillets from the pan and place them across the strips of prosciutto. 7. Fold the prosciutto over the salmon and place the fillets seam side down on the baking sheet. 8. Bake for 6-8 minutes. 9. Remove from oven and serve with roasted potatoes and seasonal vegetables. Jodi: Being born on Prince Edward Island, raised in Nova Scotia, and married to a Newfoundlander, I have enjoyed all types of seafood from our Atlantic lakes, streams and ocean. I have concluded that salmon is most delicious paired with a light, earthy, red wine.

The Landing from Avondale Sky Winery is crafted from Nova Scotian Leon Millot grapes and has a light mouth feel with a tart cherry finish. This is a tasty, foodfriendly wine. Avondale Sky The Landing (Nova Scotia, $17.99, 1016273)

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SPOTLIGHT | Restaurants

Ooh la la!

Nova Scotia’s French Inspired Restaurants

Bistro Le Coq

Mòules à la Normande et frites Dreaming of France? There is no need to buy a plane ticket. Simply head to one of the great French-inspired restaurants in the province and let your taste buds take a journey across the Atlantic. Bistro Le Coq Enter Bistro Le Coq, located on Argyle Street in Halifax, and it’s like stepping into a Parisian bistro. As with the entire RCR group of restaurants, including the awardwinning Onyx and Cut Steakhouse, Bistro Le Coq is all about creating an experience. Walking into the dining room, you immediately feel relaxed as you’re greeted with a warm welcome or “bienvenue.” All of the servers at Bistro Le Coq are bilingual, and not surprisingly, the bistro has a loyal

clientele of Francophones as well as Anglophones hoping to practice their French. Shannon Bruhm, RCR's Vice President of Operations says, "It’s really great that having a French-speaking staff has become such a central part of our identity. It really helps to add an authenticity to the French Bistro atmosphere." The attention to detail in the design of the interior space of the restaurant is evident. Says Bruhm, "We wanted it to be as authentic to a Parisian bistro as possible and in order to do that, we had to appreciate what was already beautiful about the space. Although we added the tin ceiling, we simply stripped and stained the original hardwood floor and the Now at the NSLC.

sideboards. We also chose some eclectic antiques and artwork that have received a lot of attention from our guests. It’s a space that contains a sense of old world Haligonian charm, along with just the right amount of “authentic Parisian bistro” mixed in. The menu offers a classic mix of bistro staples, including Pot-au-Feu, Soupe a L'Oignon, Steak Frites and more, all of which are made with care and attention to detail. If your dish doesn't already come with them, be sure to order a side of pommes frites. These perfectly crispy fries are cooked in duck fat rather than oil, and served with a delicious Parmesan, truffle mayo. Enough said. 41

SPOTLIGHT | Restaurants

Le Bistro By Liz Most Popular Menu Item: The number-one selling item is the Moules Ă la Normande et Frites. What makes them so special? The dish features PEI mussels steamed with white wine, leeks, cream and applewood-smoked bacon, served with fries cooked in duck fat. Ooh la la, indeed! Insiders tip: Are you celebrating a special occasion? The bistro often stocks bottles of wine that arenâ&#x20AC;&#x2122;t listed on the wine list. These are wines that we can only get a limited quantity of, or different vintages of certain bottles. Ask your server about wines available off the list.

Liz Ingram-Chambers Drinks Tip: There are a couple of steals on the wine list if you know where to look! Bistro Le Coq 1584 Argyle Street, Halifax (902) 407-4564 / www.bistrocoq.ca Le Bistro By Liz Veteran Halifax restaurant manager and hospitality executive Liz Ingram-Chambers has rekindled memories of days gone by with the opening of Le Bistro By Liz. At the restaurant, located

Occasions Spring 2013

SPOTLIGHT | Restaurants

underneath Park Victoria complex on the corner of South Park and Clyde Street, you will find a bit of old-world French charm in the heart of Halifax. The décor is inviting and full of French wall decorations and touches, bistro tables topped with red and white checkered tablecloths and a glassed-in atrium filled with greenery. From the moment you enter the doors, you are caught up in the unpretentious atmosphere, hear the buzz of friendly conversation—and experience excellent customer service. Liz says, “It was important to recreate the new bistro in exactly the same location that I managed throughout the 90s. Haligonians were sad to see Le Bistro Café close in early 2002, when new owners changed many of the best loved features.”

Fleur de Sel You might not expect to find some of the finest French-influenced cuisine east of Quebec City in a small town on the South Shore, but thanks to Fleur de Sel, local foodies and gourmet travellers alike have a compelling culinary reason to visit Lunenburg. The charming restaurant, located in a converted 19th century house, is not far from the town’s famous waterfront. But step through its door, and you feel a world away – or at least like you have made a voyage across the Atlantic Ocean. Acclaimed Chef Martin Ruiz Salvador draws on his extensive experience working in some fine European restaurants, including the Michelin 2-Star Lyon de Lyon with Chef Jean-Paul LaCombe and Caro de Lyon under the guidance of Chef Frédérick Côte. The French influence is clearly evident in the menu, as is his commitment to great ingredients, most of which are local. Case in point is Martin’s in-house smoked salmon, which is made from Faroe Island salmon.

There’s nothing contrived or overcomplicated about the cuisine at Le Bistro by Liz. It is simply delicious. They offer a wide and varied selection throughout the day. Enjoy a quick lunch, their famous weekend brunches served from 11 am – 3 pm on Saturday and Sunday mornings, or make an evening of it and relax in the beautifully lit dining room featuring the wonderful atrium, which is as beautiful at night as it is during the day. Liz explains "Most of all, we cater to our guests, and want them to leave feeling like they just left a friend’s place and had a great time!" Most Popular Menu Items: According to Liz, “Our Famous Yummy Lemon Parfait Pie dessert and our Crepe Marocaine were and are again favourites. Our Angus beef burger is also a great new addition to our menu.” Insider’s Tip: On Wednesday evening, you can purchase an 8-ounce glass of wine for the 5-ounce price. Drinks Tip: A must-try is the Le Bistro Martini; a combination of vodka, Chambord and a splash of pineapple juice. It’s delicious! Le Bistro By Liz 1333 South Park Street, Halifax (902) 423-8428 / www.lebistrohalifax.com

Fleur de Sel Now at the NSLC.

SPOTLIGHT | Restaurants

For foodie adventurers, there is also a luxury guest room above the restaurant, with wonderful views over the historic town. What could be more relaxing than indulging in a delicious cocktail, a fine meal and one of their many well chosen wine selections, followed by a relaxing night’s stay in the same building? Now that’s gourmet and convenient. Most Popular Menu Items: The menu is always changing, but according to Martin and Sylvie, it is their in-house smoked salmon and their oysters which are generally a selection of different varieties served on the half shell with classic sides; and in the summer, it is their Butter Poached Lobster. Insider’s Tip: Did you know that Martin loves to pickle? In fact, he just returned from doing a course at a vegetable fermentation shop in Berkeley, California. Fleur de Sel

Drinks Tip: Despite the French influence of the cuisine, some of the best drinks on the list aren’t wines. The restaurant has a tantalizing cocktail list. Halifax’s magician of mixology, Jenner Cormier, was hired to create an exciting mix of cocktails. The house cocktail is the Fleur Royale, which combines Bouvet du Ladubay, a fine-value French bubbly available at the NSLC, along with Ironworks Cranberry Liqueur, St Germain Elderflower Liqueur and fresh blackberries. Fleur de Sel 53 Montague Street, Lunenburg (902) 640-2121 / www.fleurdesel.net

Occasions Spring 2013

occasion on the

town

Rockbottom Brewpub

Your Father's Moustache

Harbour City Bar & Grill

At the Rockbottom Brewpub there's nothing quite like our truly unique brewpub experience. The type of brewpub experience you can only have at one place. At the Rockbottom Brewpub, award winning brewmaster Greg Nash creates some of Canada's best craft beer right on site. If you're looking for great food, fantastic entertainment and incredible craft beer, make your way to the bottom.

Your Father’s Moustache is the place to be for great food, fun and live entertainment in downtown Halifax. Our scrumptious menu includes fish and chips, lobster, pasta, steaks, seafood and weekend brunch, all carefully prepared and reasonably priced.

Harbour City's culinary team push the creative boundaries while maintaining a commitment in seeking out local farmers, fishers, and other producers. With one of Halifax’s largest selections of local craft beers, Nova Scotia wines, and spirits you can truly indulge in a unique dining experience, paired to perfection.

We offer great daily specials, plus, the Moustache is hopping with live entertainment like Joe Murphy and the Water Street Blues Band, a Saturday afternoon tradition.

Join us for dinner and receive 2 hours of complimentary parking in Scotia Square!

5686 Spring Garden Rd, Halifax, NS (902) 423-2938 | www.rockbottombrewpub.ca

5686 Spring Garden Road, Halifax, NS (902) 423-6766 | www.yourfathersmoustache.ca

1990 Barrington Street, Halifax, NS (902) 492-6443 | www.harbourcitygrill.com

Bistro on Prince

The Hideaway Pub & Grille

The Carleton Music Bar & Grill

Join us at the Bistro on Prince – located off the lobby of the Holiday Inn Hotel & Conference Centre, Truro – and dine in style with one of our new menus. With great local flavours, you'll find something to please every palate.

“The Best Place to be Found”, from vibrant cocktails, a quality inspired wine list and thirst quenching Draught. To tantalizing Pub Fare in a comfortable relaxed atmosphere. The Hideaway has it all…..the only thing missing is you.

Holiday Inn Truro, 437 Prince Street, Truro, NS (902) 897-8008 | www.bistroonprince.com

5677 Brenton Place, Halifax, NS (902) 431-4433 | www.thehideawaypubandgrille.ca

Located in a beautiful heritage building in the heart of downtown Halifax, The Carleton offers a varied and affordable menu, great wine selection and specializes in martinis. It's also THE place to go for great live music and holds the current Venue of the Year award from Music Nova Scotia and the East Coast Music Association. 1685 Argyle Street, Halifax, NS (902) 422-6335 | www.thecarleton.ca

Tempo Food + Drink

Mezza Lebanese Restaurant

Tempo Food + Drink is a contemporary, urban open kitchen eatery situated street side on the busiest corner in Halifax. Tempo offers locally inspired comfort food with a twist. Something fun, funky and fresh for everyone.

At the heart of the Mezza Lebanese restaurant group is our love of food, our passion for family and our enjoyment of life. Mezza is a great restaurant to host birthday parties, business lunches and any celebratory event. We can accommodate small and large groups, including a private dining area at our restaurant location. We also provide healthy take out and catering options, including our mobile Shawarma Grill for events and celebrations where you need us to come to you.

Complimentary 2-Hour parking available at Scotia Square Parkade upon validation at the restaurant for dinner or brunch! Happy Hour: Daily from 5:00 p.m. to 7:00 p.m. 1875 Barrington Street, Halifax, NS (902) 42-TEMPO(83676) | www.tempofooddrink.com

Quinpool Road, Barrington Street, Halifax Shopping Centre Wright Avenue (Burnside), NS (902) 444-3914 | www.mezzarestaurant.com

go ahead... get out and

enjoy

Beer Basics | Taste Guide

How To:

Sample beer like a cicerone Steve Riley is a Certified Cicerone, the beer equivalent of a sommelier, and President of BetterBeer.com. He is one of only a handful of Certified Cicerones in Canada, and is a recognized beer judge.

The beer world is changing for the better, with imaginative twists as well as traditional styles available to Maritime Canadian beer-lovers in more variety than ever. You have probably noticed an explosion of new beer in Nova Scotia, and whether you always drink the same brand or try new styles at every opportunity, you can expand your horizons by learning what experts know about drinking beer at its best. Here are a few tips on beer-tasting and getting the most out of your next beer drinking experience.

The Pour Pour your beer into a clean, clear glass, being sure to retain an inch-high collar of foam. The foam (or head) helps retain the delicate aromas of the beer. Next, assess: is the beer clear or cloudy? If itâ&#x20AC;&#x2122;s an unfiltered style, such as Wit (Belgian Wheat Ale), it will be cloudy. Typically, cloudy or unfiltered beer will be more complex and flavourful. 46

Occasions Spring 2013

Beer Basics | Taste Guide

Aroma

Get to know your styles

Take a short sniff, followed by a longer one. A little trick that beer experts use to accentuate the aroma is to cover the glass with your hand and swirl the glass for 3-4 seconds. Take your hand away and immediately take a deep, long sniff with your nose buried in the glass. Do you notice how intense the aroma becomes? You can pick up on so many subtleties this way.

Brewing is part science and part art, which gives brewers the opportunity to experiment with new styles and flavours, so the old categorization of beers as either lagers or ales is a bit outdated. Instead, I like to place beers under two main headings, refreshing and complex. Using the NSLC Taste Guide, we can divide these two broad headings into a number of categories.

Light & Refreshing – Higher alcohol equates to more calories. The beers in this category are usually only about 4% alcohol by volume and as such, usually have only about 105 calories per bottle. A typical beer generally has approximately 150 calories per bottle. Example: Coors Light Lager (12 x 341 ml, $23.99, 1000405)

Taste Take a one-ounce sip, swirl it in your mouth and then swallow while exhaling through your nose, as taste is 99% aroma. What do you taste? Cereal, floral, citrus, sweet, grainy, spicy, bitter? When tasting the beer, be sure to think about the mouthfeel (texture) and any other specific characteristics you detect. Is it watery, thin or thick? Is it hot (a warming sensation felt at the back of the throat), or acidic?

Refreshing: Flavoured & Refreshing – Lime, pumpkin, spiced, strawberry, and apricot are just a few of the styles in this category. These beers have varying degrees of the amount of flavour added. When someone says they don’t enjoy beer, I steer them to this category. Example: Bud Light Lime Lager (12 x 355 ml, $25.49, 1010164)

Now at the NSLC.

Crisp & Clean – These beers have more flavour than the first two categories while still being refreshing. These beers remain as popular a choice today as they were 20 years ago. Classics such as Molson Canadian are part of this category. Example: Molson Canadian (12 x 341 ml, $23.49, 1000003)

Beer Basics | Taste Guide

Complex: Fruity & Smooth – These beers have a medium body along with fruit and spice aromas and flavours. Generally, they are not too overpowering. As such, they are one of the best to pair with food. Example: Rickard's White (12 x 341 ml, $24.99, 1006841)

Rich & Malty – Generally they have rich malt flavour, giving them a slightly sweet flavour profile as opposed to being bitter. These beers are great for sipping when the temperature turns chilly. Example: Granville Island English Bay Pale Ale (6 x 341 ml, $12.49, 1014957)

Bold & Full flavoured – This is the category where we see many new beers on the shelves. Some are hop forward (bitter), others are barrel aged (aged in Bourbon, rum or whiskey barrels), and others still are listed as Imperial this or that (think that style on steroids). These beers are very trendy. The beers in this category are great sipping beers and have allowed brewers to bring a lot of innovative products to the beer world. Example: Innis & Gunn Rum Finish Ale (330 ml, $3.99, 1008823)

DID YOU KNOW? | Occasions

Did you

KNOW

The NSLC’s retail stores are not only better looking, they are also more efficient. New NSLC stores offer high efficiency lighting and refrigeration equipment that helps reduce energy consumption. Water conserving fixtures and high efficiency air filters provide a clean and healthy environment for NSLC employees and customers. The NSLC eliminated plastic bags from its store network in 2008. Each year since then, more than 12 million bags a year have been diverted from provincial landfills.

Raise a Glass to Green

On an annual basis, the NSLC sells approximately 80 million individual aluminum cans. Almost 79 per cent of these are recycled by Nova Scotians, which equates to more than 63 million recycled cans. When you buy a box of wine, you also enjoy a lighter carbon footprint. For a variety of reasons, boxed wines produce less of a carbon footprint compared to a standard bottle of wine. The packaging of a boxed wine amounts to less than 5 per cent of its total weight while glass bottles total, on average, 70 per cent. Boxes of wine are also more efficient to transport; they are easily stacked and can be shipped with little wasted space. Spirit producers encourage consumers to buy a PET. Spirit producers keen to reduce their impact on the environment are now using lightweight polyethylene terephthalate (PET) packaging. You can find a number of PET packaged spirits at the NSLC including popular brands such as Smirnoff Vodka, Canadian Club Canadian Whisky and Bacardi Superior Rum, among others. Decades before it was popular to make organic wine, California’s Fetzer Vineyards employed sustainable agricultural practices. Fetzer not only utilizes green practices in the vineyard but its winemaking facilities are run using 100% renewable energy sources. The organic viticultural trend is here to stay, as is sustainable winemaking practices. Ontario’s Stratus Winery was the first in the world to be certified LEED (Leadership in Energy and Enviromental Design) and Nova Scotia’s own L’Acadie Vineyards was the first in this province to be certified organic.

Occasions Spring 2013