master your grill handmade beef burger Prep Time: 10 min.
Total Time: 25 min.
Makes: 4 burgers
1 1⁄2 lbs (750 g) lean ground beef 1 egg 3 tbsp (45 mL) Sensations by Compliments Whole Grain Dijon Prepared Mustard 2 tbsp (30 mL) Sensations by Compliments Roasted Garlic Seasoning Paste 1 tbsp (15 mL) Compliments Worcestershire Sauce 1⁄4 tsp (1 mL) salt 1⁄2 tsp (2 mL) pepper
PER SERVING (1/4 OF THE RECIPE): 610 calories, 48 g protein, 27 g total fat (9 g sat. fat), 155 mg cholesterol, 41 g carbohydrates, 1 g fibre, 5 g sugars, 1,100 mg sodium Combine ground beef, egg, mustard, garlic and Worcestershire sauce in a large bowl. Mix until just blended, then shape into 4 large patties. Cover with plastic wrap and refrigerate until ready to use. Pre-heat barbecue to medium-high. Season patties with salt and pepper on both sides, then grill with lid closed for about 10 min., flipping once.
taste of
Summer
Sensations by Compliments Whole Grain Dijon Prepared Mustard
Sensations by Compliments Roasted Garlic Seasoning Paste
Compliments Worcestershire Sauce
Find this and other recipes at sobeys.com
Summer | 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
Mixology
Themed Celebration
Food Stylist: Mark DeWolf Props: Mark DeWolf Photography: Jen Anderson, Peter Rockwell Contributing Writers: Mark DeWolf, Gloria King, Adam Morin, Susan Penney, Peter Rockwell, Emily Tregunno, Doug Watling Group Publisher, TC • Media: Fred Fiander Sales Manager: Sue Kosloski Account Executives: Mark DeWolf, John Eagles, Grant Faulkner, Annie Langley Production: Angela Jørgensen Copy Editor: Lori Covington Advertising Coordination: Meaghan Ferdinand
Style Watch
Inside Welcome Cheers! Themed Celebration Style Watch Simply Inspired Mixology 4 Fabulous Pairings Restaurant Spotlight Grape Expectations Tasting Menu Online Aisle Beer Basics Did you Know?
4 6 9 18 21 23 28 33 43 49 59 62 66
On the Cover On the Cover In this edition, we are featuring great new beers like this golden lager and delicious recipes such as our interpretation of a Niçoise Salad, pictured here. Enjoy our Mediterranean inspired recipes in our Themed Celebration feature, that prove al fresco entertaining can feature dishes that are light, fresh and appealing.
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 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.
3
WELCOME | Summer Entertaining
Inspired by
WELCOME
Tidal Bay
4
Inspired by Tidal Bay We’ve been inspired by Nova Scotia’s recently created wine appellation, Tidal Bay, and the bounty of local ingredients available in the summer to create a number of wine friendly appetizers. Gloria King, Retail Product Specialist at the Kentville NSLC, has selected a Tidal Bay wine to pair with each. Enjoy the recipes in our Tasting Menu feature on page 49.
Fab Taco Recipes This summer, the hottest trend is gourmet comfort food. We’ve created easy taco recipes loaded with flavour. Change up the barbeque routine this summer by preparing our taco recipes or simply laying out a table with grilled vegetables, chicken, beef and shrimp with an array of toppings so everyone can make their own combinations. Find the recipes in our 4 Fabulous Pairings feature on page 28.
Occasions Summer 2013
The Mediterranean Grill Outdoor grilling occasions don’t have to be too rich or filling. We’ve taken our cue from the diet of those living in regions along the Mediterranean coast. While the flavours are Mediterranean, most of the ingredients can be sourced from local farmers. When collecting your groceries for this or any outdoor celebration this summer, make a point of buying local. Find the recipes in our Themed Celebration feature on page 9.
Beer Trends Take the dinner party outside this summer. With our tips on trendy beer styles, all you have to do is light up the barbeque, fill a cooler with ice and a selection of new beers available at NSLC stores. Find our recommendations on new styles of beer to try in our Beer Basics feature on page 62.
ON DISCERNING TASTE
OYSTERS B E S T O R D E R E D I N M O N T H S that contain the letter ‘R’ and always best when local,
bracingly fresh and shared with the table. Sauces and garnish are a matter of personal preference but are best used sparingly. When accompanied by an icy shot, straight up, oysters are a wildly delicious way to satisfy the cocktail hour. FACEBOOK.COM/GREYGOOSE
Enjoy Responsibly
©2013. GREY GOOSE, ITS TRADE DRESS AND THE GEESE DEVICE ARE TRADEMARKS. VODKA - 40 % ALC. BY VOL. DISTILLED FROM GRAIN.
Cheers!
BEVERAGES | Peter Rockwell
Myths come in all shapes and sizes. There are old school myths such as Bigfoot and the Loch Ness Monster as well as modern myths like that you can really make a living buying abandoned storage lockers. The wine industry loves a good old wives tale. Most are a slice of baloney as thick as your wrist, so in this issue I dispel the best of the worst. Smelling the cork will indicate if a wine is fit to drink. Absolutely not! Thankfully, consumer acceptance of screw cap closures on premium wines is slowly killing this chestnut. That said, it still hasn’t stopped many wine enthusiasts from insisting a cork smells like anything other than cork. But the image of a pompous waiter handing over a stopper to a discerning diner is a scene that many, especially Hollywood film makers, won’t let go. A small percentage of corks do come with baggage, most notably a taint that can impart the aroma of wet cardboard onto a wine. It’s caused by an airborne fungus that latches itself on to the
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Occasions Summer 2013
cork during its creation. Though a tainted cork will smell funky, that doesn’t necessarily mean the wine has been affected. A dry cork may give you a hint of the liquid’s current state of drinkability, and the branding on its side will let you know that the bottle came from the winery on the label. That’s about it. So what’s an oenophile to do? Stick your nose in the glass, people. The juice will tell you everything you need to know. In fact, the only reason I taste a wine when it arrives at my resto table is to see if it’s at a consumable temperature; which leads me to the next myth. Red wines should be served at room temperature. It depends on which century you live in. Back when wine was coming into its own (in the late 1800s) and the major European producers were setting standards for its creation, the average room temperature of a château was much cooler than the structure I currently call home. Most reds benefit from a light chill, close to the
BEVERAGES | Peter Rockwell
temperature of a modern unfinished basement. Too warm, and they come across flabby. Too cold, and the fruit gets masked by the accentuated tannins and acidity. Lighter bodied reds, like a fruit-forward Beaujolais, should be served around 12 ˚ C, heavier reds, like those from Bordeaux, show best around 18 ˚ C. Your average white is a fan of between 8-9 ˚ C. We drink red wines way too warm in the 21st century, especially at restaurants without temperature controlled wine cellars. Think your red is too warm when you’re out on the town? Don’t be afraid to ask for an ice bucket. White wine goes with fish; red wine goes with red meat. Well, yes, but not always. Like most food and wine myths, this one is meant as a guide rather than gospel. The terms “fish” and “red meat” cover a lot of ground, and today’s culinary attitudes are a lot more open-minded to out-of-the-box wine marriages than, say, back in the 1970s when this myth started to gain popularity. A
better food and wine matching mantra is: What grows together, goes together. When in doubt, pair a liquid with a solid that shares the same geography. The food preparation and winemaking industries have always followed a parallel evolution, regardless of the country. That’s why washing down a bowl of Italian pasta with an Italian wine is always a safe bet. Wine needs to breathe before serving. Here’s another myth with a whisper of truth. Breathing, or the exposure of a wine to the air, will soften younger and/or full-bodied red wines if you give it enough time. White wines rarely need the effort. The rub here is that 99 per cent of the wines you’ll find at your local NSLC have been designed for instant pleasure. Today’s winemakers know that on average, a bottle of wine is drunk within 48 hours of purchase. In other words, they’re all good to go as soon as they hit the glass. In 2013, breathing has become superfluous for all but the most complex red wines. Those tend to be expensive and designed for time Now at the NSLC.
in your cellar. If one of those is calling to you from your collection, I recommend using a decanter rather than simply letting it sit uncorked. It saves time and allows air to massage the juice in a balanced, all-encompassing manner. Sparkling wines are only for special occasions. Don’t say that in France’s Champagne region, they drink the stuff at every opportunity. Thanks to your typical sparkling wine’s effervescence, light flavour and palate cleansing personality, it can cozy up to just about any dish you care to serve it with—breakfast, brunch, lunch or dinner. They really find their stride with hard to pair cuisine like Asian and Indian fare, where a thirst-quenching beer is thought to be the best choice. Though I don’t suggest you forget your anniversary, just keep a glass of bubbly in mind when you’re celebrating wine Wednesday.
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Antipasto Grilled Sweet Potato with Hazelnut Pesto
THE MEDITERRANEAN GRILL
FOOD | Themed Celebration
The Mediterranean diet has become synonymous with a healthy approach to living. The cuisine of Greece, Southern Italy, Southern France and Southern Spain relies heavily on vegetables, fresh herbs, fish, poultry, olive oil and wine. These flavours are our inspiration for an outdoor barbeque featuring dishes lighter than classic North American barbeque staples, but no less flavourful. As for the wine, you don’t have to open a big spicy red to go with these dishes. Do as they do in the Mediterranean and enjoy a wine that was made in the region. A chilled rosé wine makes a great aperitif and is a wonderful accompaniment to lighter fare such as grilled vegetables, grilled fish and summer salads. Or you can simply choose a white or red wine (or both) from a classic Mediterranean country such as Spain, Italy or Southern France. Sometimes, the perfect pairing is a wine that simply inspires you to dream about being on a different continent. Here are a few to look out for at the NSLC:
Martin Codax Albarino (Spain, $20.99, 1008817)
Yvecourt Bordeaux Rosé (France, $12.99, 1002623)
Antipasto Grilled Sweet Potato with Hazelnut Pesto Serves 8-10 Ingredients: ½ cup hazelnuts, ground, plus some for garnish 1 clove garlic, minced 1 ½ cups tightly packed basil 1 tsp lemon juice Salt & pepper to taste 1 cup olive oil 3 large sweet potatoes, washed, sliced (¼-inch slices) 4 tbsp olive oil
Directions: 1. Place the first six ingredients into a food processor and pulse 4 or 5 times until combined. 2. With the motor running slowly, add the cup of olive oil until a rough paste forms. 3. Brush the sweet potatoes with the remaining 4 tbsp of olive oil. 4. Season with salt and pepper. 5. Grill the slices of sweet potato over medium-high heat. 6. Grill for 3-4 minutes per side. 7. Serve accompanied with the hazelnut pesto. Editor’s Tip: You can have some fun with the pesto accompaniment. A classic basil pesto works, but you can also try substituting the hazelnuts for walnuts or mixing up the herbs. Use a portion of watercress or arugula instead of the basil to give the pesto a peppery spiciness.
Vila Matilde Aglianico (Italy, $21.99, 1016369)
Now at the NSLC.
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FOOD | Themed Celebration
Grilled Fennel
Grilled Fennel Serves 8-10 Ingredients: 2 bulbs fennel, washed, fronds removed ¼ cup olive oil 2 tbsp balsamic vinegar Salt & pepper to taste 1 lemon, cut into wedges
Directions: 1. Slice the fennel bulbs lengthwise into ¼-inch thick slices.
2. Brush the fennel with olive oil and balsamic vinegar and season the slices with salt and pepper. 3. Place the fennel slices over medium heat. Close lid of the barbeque and cook for 5 minutes per side. 4. Serve the fennel warm, with lemon wedges. A squeeze of lemon juice helps balance the natural sweetness of the fennel.
Editor’s Tip: Grilling or roasting fennel brings out a wonderful sweetness in the vegetable and slightly subdues its powerful anise flavour. You can grill the fennel ahead of time. When ready to serve, place the fennel on a non-stick baking sheet and warm in the oven for 4-5 minutes at 400˚ F.
LUNENBURG COUNTY WINERY Real & Reasonable Nova Scotia Grown Wines In all NSLC stores Hwy 103, Exit 11, 24 km inland to Newburne www.canada-wine.com
902-644-2415 10
Occasions Summer 2013
Celeb 20 yerating ars
FOOD | Themed Celebration
Balsamic Marinated Grilled Mushrooms
Balsamic Marinated Grilled Mushrooms Serves 8-10 Ingredients: 3 tbsp garlic, minced 2 tbsp fresh thyme ½ cup olive oil ¼ cup balsamic vinegar 6 large Portobello mushrooms, stem, gills removed
Directions: 1. Combine the garlic, thyme, olive oil and balsamic vinegar in a bowl. 2. Add the mushroom caps and marinate for up to an hour. 3. Grill the mushrooms over medium-high heat for 5 minutes per side. 4. Slice and serve.
Editor’s Tip: These grilled mushrooms have a great affinity with goat cheese. Consider serving slices of toasted baguette and crumbled goat cheese on the side.
Advertising feature:
Tipsy Teriyaki Barbecue Chicken Chicken Farmers of Nova Scotia
Directions: 1 Whisk together all marinade ingredients in a large bowl. Makes approximately 2 cups (500 mL) of marinade. Refrigerate or freeze 1 cup (250 mL) in a container with a tight fitting lid for another BBQ meal.
You will love the complex flavour of this Asian-inspired recipe, made unique with the addition of Chardonnay. This mouthwatering chicken is delicious served with steamed rice and an Asian vegetable slaw.
2 Put chicken into a re-sealable plastic bag and pour in ¾ cup (175 mL) marinade. Reserve ¼ cup (60 mL) of marinade for basting. Squeeze the air out of the bag, seal and refrigerate for at least an hour or preferably overnight
Ingredients: 8 3 Tbsp 1/4 cup 1 cup 2 Tbsp 1 Tbsp 2 tsp 5 Tbsp 1 Tbsp 2 Tbsp Serves 4
chicken thighs, skinless low-sodium soy sauce honey Chardonnay sesame oil rice vinegar garlic, minced brown sugar ginger, grated sesame seeds Cook time: 55 min
8 45 mL 60 mL 250 mL 30 mL 15 mL 10 mL 75 mL 15 mL 30 mL Prep time: 30 min
3 Preheat BBQ grill to medium high. Grill chicken with the lid down, basting often with reserved marinade, for 8-10 minutes per side or until a meat thermometer inserted into the chicken pieces reads 165°F (74°C). 4 Alternately, cook in oven at 350°F (180°C) for between 40 – 55 minutes, or until a meat thermometer inserted into the chicken pieces reads 165°F (74°C).
Chicken Farmers of Nova Scotia – For information and recipes call (902) 681-7400 or visit www.nschicken.com Now at the NSLC.
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FOOD | Themed Celebration
Grilled Vegetable Salad
Grilled Vegetable Salad Serves 8 Ingredients: 2 cups grilled sweet potato, roughly chopped 2 cups grilled fennel, roughly chopped 2 cups Portobello mushrooms, roughly chopped 2 cups roasted tomatoes, roughly chopped 2 cups grilled zucchini, roughly chopped 8 basil leaves
Experience New Brunswick
Directions: 1. You can transform your vegetable antipasto into a colourful salad. Start by roughly chopping your grilled vegetables. 2. Place grilled sweet potato in a bowl. 3. Add fennel, mushrooms, tomatoes and zucchini. 4. Garnish with a basil leaf. 5. Accompany the salad with really good extra virgin olive oil and high quality balsamic vinegar.
Haven on Earth Used to be a Fundy sea port. Now a walk in happy thought. A tonic for your spirit, a shower for your soul.
We call it Sackville, New Brunswick. And you don’t need a prescription. NEW BRUNSWICK NOUVEAU-BRUNSWICK
1-800-249-2020 www.sackville.com
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Lively arts and culture, tasty dining, and unique shopping www.sackville.com/visit
Occasions Summer 2013
Editor’s Tip: Another fantastic accompaniment to a Mediterranean-inspired feast is marinated mozzarella. Place pieces of fresh mozzarella in a jar and fill with herbs such as rosemary and thyme and a few squeezes of lemon juice. Top with olive oil and marinate for 24 hours before serving.
FOOD | Themed Celebration
An exceptionally spirited rum At the outset of Jamaican Independence, historic rum producer Appleton Estate set down barrels of rum to age with the specific intention of one-day bottling the rare spirit to mark the 50th anniversary of Jamaican Independence. Last year, Appleton Estate’s award-winning Master Blender Joy Spence oversaw the creation and release of this exceptional spirit – the Appleton Estate Jamaica Independence Reserve. This rare and extraordinary rum has an appearance of dark mahogany with rich coppery reflections and a pronounced green ring of ageing. The bouquet is powerful oak infused with rich vanilla and layered with cinnamon, maple and Appleton Estate’s hallmark orange peel. The finish is exceptionally smooth with a honeyed oak finish. This singular rum required an equally luxurious packaging. The bottle is a crystal decanter designed in the shape of the iconic Appleton Estate bottle. The etching and gold screen-printing on the bottle showcase Jamaica’s national symbols. The bottle is topped with a gold-finished brass and cork stopper and is presented in a black-lacquered gift box. It retails for $5000.00 (CAD) per bottle.
Only 800 of these bottles were ever produced and only a handful actually made it to Canada–including all four Atlantic Provinces where it is currently available for purchase. The Appleton Estate Jamaica Independence Reserve is the very definition of a once in a lifetime exceptional experience.
FOOD | Themed Celebration
Roasted Tomatoes with Mozzarella Great Mediterranean Pairings
Sensations by Compliments Aged Balsamic Vinegar of Modena This flavourful balsamic vinegar is produced by slowly reducing the grape must allowing carmelization to occur, giving it a much smoother finish. It is a must try for salads, grilled vegetables, grilled meats and fish. Sensations by Compliments Aged Balsamic Vinegar $4.69 Available at most Sobeys Stores.
Louis Bernard Cotes du Rhone (France, $14.49, 1001261)
There's good reason the French love their Cotes du Rhone and in particular Louis Bernard. The wines are simply delicious. Louis Bernard Cotes du Rhone is the epitome of an easy drinking red wine. It is loaded with raspberry fruit flavour, has a smooth palate, and soft finish. It makes a great match to a wide variety of Mediterranean inspired dishes.
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Roasted Tomatoes with Mozzarella Serves 8-10 Ingredients: 5 firm tomatoes, halved, seeds removed Sea salt & pepper to taste 4 tbsp olive oil 2 cups fresh buffalo mozzarella, roughly torn 10 large basil leaves, chiffonade (slice into thin strips)
Directions: 1. Place the tomato slices, cut side up, on large pieces of foil. We recommend 3 to 4 tomatoes per piece of foil. 2. Season the tomatoes with salt and pepper and drizzle with olive oil. 3. Fold up the foil to create a tight package. 4. Place the foil packages on top rack of barbeque set to medium-high heat. Roast for 15-20 minutes.
Occasions Summer 2013
5. Carefully remove the foil packages and cut open with scissors or open with oven mitts. 6. Carefully transfer the roasted tomatoes to a serving platter and top with equal amounts of fresh mozzarella and basil. Editor’s Tip: This works well as part of an antipasto plate. You can also try roasting cherry tomatoes, drizzled with olive oil and a touch of smoked paprika, for a Latin-inspired accompaniment to barbequed steak.
FOOD | Themed Celebration
Grilled Zucchini Strips
3. Grill the zucchini slices over medium heat for 3 minutes per side. 4. Place the zucchini on a serving platter and drizzle with balsamic syrup.
Serves 8-10 Ingredients: 1 cup balsamic vinegar 3 medium zucchini, sliced lengthwise (¼-inch thick slices) ¼ cup olive oil 2 tbsp rosemary, finely chopped Salt & pepper to taste
Directions: 1. Place balsamic vinegar in a pot and reduce over medium-high heat. When the balsamic has reduced by two-thirds, remove the pot from the heat and let cool. It should be a thick syrup. 2. Brush slices of zucchini with olive oil and season with rosemary, salt & pepper.
Editor’s Tip: Leftover balsamic syrup can be used to add a punch of flavour to salads. It’s wonderful drizzled over sautéed mushrooms and can even be poured lightly over strawberries for a unique dessert.
Grilled Zucchini Strips
appletonestate.com
Enjoy with care.
FOOD | Themed Celebration
Salad Niçoise
Grilled Greek Chicken
Grilled Greek Chicken Serves 8 Ingredients: 8 boneless, skinless chicken breasts, scored 4 tbsp rosemary, chopped 8 cloves garlic, minced ¼ cup olive oil 1 tbsp caper juice (liquid from a jar of capers) 4 lemons juiced, zested Pepper to taste 3 tbsp capers
3. Remove the chicken from the liquid and season with pepper. 4. Grill over medium-heat for 8-10 minutes per side. 5. Remove the chicken and serve. Top each breast with a teaspoon of capers. Editor’s Tip: Score the top of your chicken breast before marinating; it will help the flavours infuse the meat.
Directions: 1. Combine the rosemary, garlic, olive oil, caper juice, lemon juice and lemon zest in a large bowl. 2. Add the chicken and toss; place in the refrigerator and marinate for 3 hours.
Salad Niçoise Serves 8-10 Ingredients: 1 tbsp Dijon mustard 1 shallot, minced 1 tbsp dried oregano 1 tbsp anchovy paste 1 ⁄3 cup red wine vinegar ¾ cup olive oil Salt & pepper to taste 2 lbs baby red potatoes, halved, boiled 1 ½ lbs green beans, trimmed, steamed 1 small red onion, thinly sliced ½ cup Niçoise olives* 8 plum tomatoes, quartered 8 hardboiled eggs, shells removed, cut into quarters
*If you can’t find Niçoise olives, substitute with any black olive. 16
Occasions Summer 2013
FOOD | Themed Celebration
Directions: 1. Place the Dijon, shallot, oregano, anchovy paste and red wine vinegar in a bowl. 2. Slowly whisk in the olive oil; season with salt and pepper. 3. Add the rest of the ingredients, except the eggs, to a bowl. 4. Add enough vinaigrette to the bowl to just cover the vegetables and gently toss. 5. Divide the salad amongst bowls and top each with the remaining boiled eggs.
Editor’s Tip: Traditionally, this salad would have tuna in it. We’ve omitted it, as we intend it to be a side dish for the chicken, but you can transform it into a main course by adding grilled tuna.
Zabaione with Fresh Berries Serves 8-10 Ingredients: 8 egg yolks 8 tbsp granulated sugar 2 tbsp sweet dessert wine 8 biscotti 4 cups fresh berries
Directions: 1. Place the egg yolks and sugar in a bowl and beat until smooth. 2. Add the dessert wine and continue to mix for another minute. 3. Layer the Zabaione and berries in martini glasses or small bowls. 4. Garnish with biscotti.
“Tropical, citrus, herbaceous and zesty.”
Zabaione Editor’s Tip: You can make variations on this recipe by simply replacing the dessert wine with your favourite liqueur such as Amaretto, Grand Marnier or Baileys.
Bold, full-flavoured. The embodiment of steak wine.
Errazuriz Max Reserva Cabernet Sauvignon This Summer’s Go to Barbeque Wine Errazuriz Estate Sauvignon Blanc A Thirst Quenching Summer White “The Premier Family Wine Estate of Chile”
Sautéed Garlic & Thyme Shrimp Recipe by Chef Ryan Skelton • • • •
2 tbsp butter 1 tbsp minced garlic Pinch crushed red pepper 1 lb (454g) 16/20 Black Tiger Shrimp, peeled, deveined and tail on
• 1 tbsp chopped fresh thyme • 1 tbsp finely sliced fresh chives • Salt & pepper
1. Heat a large sauté pan over medium high heat. Add butter, garlic and crushed red pepper cooking for twenty seconds until fragrant. 2. Carefully add shrimp, season lightly with salt and pepper then sauté for one to two minutes per side. 3. Once cooked, remove pan from heat and toss in fresh herbs to coat evenly; serve.
“The Premier Family Wine Estate of Chile”
Grilled Rib Eye with Mushrooms Recipe by Chef Ryan Skelton • 6 rib eye steaks, cut 1-inch thick • 4 Portabella mushroom caps • 2 tbsp olive oil
• 1 tbsp chopped fresh rosemary • 1 tbsp chopped fresh parsley • Salt & cracked pepper
1. Preheat your barbecue at medium-high heat with lid closed. Clean and oil the grill. Lightly oil the steaks and mushrooms then season steaks with salt and pepper. 2. Grill steaks three to four minutes per side, turning halfway through cooking for medium-rare. Remove from heat and let rest 5 minutes before serving. 3. Grill mushrooms gill side up for three to four minutes until tender. Carefully transfer mushrooms to bowl catching their juices. Slice mushrooms into 1⁄2 -inch cubes return to bowl, add fresh herbs, lightly season salt and pepper; mix gently. 4. Serve steaks topped with mushrooms and natural juices.
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Style
LIFE | Style Watch
Watch
Spice up your deck for summer
Container gardening is very trendy right now and it’s surprisingly easy. The versatility of this kind of gardening is phenomenal when you compare it to a permanent space in the yard. As long as there is drainage present, you can plant just about anything. Get creative with items like wooden wine cases, old tin cans, boots, even an old wheelbarrow or canoe can look fantastic and bring a lot of character to your property. One of my favourite aspects of container gardening is the ability to mix it up from year to year or on different parts of your property to create a certain atmosphere. A simple hanging basket and container on your front porch can be done up in many different colour schemes. This is perfect for special events you may be hosting, like wedding receptions or backyard dinner parties, where you can easily create containers that work with colour schemes.
Our Expert: Emily Tregunno’s roots in the gardening business run deep. Her family owns Halifax Seed which is Canada's oldest continually operating family run seed company. Halifax Seeds’ garden center is located at 5680 Kane St.
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Creating your Perfect Vessel You need very few supplies to make your own containers. Just make sure you have: a container, soil, some fertilizer and your plant of choice. To prep your container, be sure there is adequate drainage (holes - if not, drill or cut holes in the bottom). Adding some gravel or rocks in the bottom will help with drainage as well. When filling the container with soil, be sure to add a little water to ensure the soil is moist. Adding an appropriate fertilizer for the plant material is always a good idea. For a container housing an ornamental plant, the best choice would be a slow-release fertilizer with nutricote, along with some Soil Moist water retaining crystals. If you’re planting edibles in the container, an organic all-purpose fertilizer and some kelp meal would work best. Once the soil is in the pot, you’re ready to go! Try arranging your flowers prior to planting to make sure you like the look. When planting the transplants, ensure you are planting them at least as deep as they were in the original pot. When you’ve finished potting the plant, water it well. Place your pot in a location where the plants will perform the best. To maintain the plants, make sure the soil doesn’t dry out and remember to “dead-head” annual flowers (pick spent blooms off to encourage new growth).
Occasions Summer 2013
Benjamin Bridge Nova 7 (Nova Scotia, $24.99, 1008194) Summer means it is Nova 7 season. Nova Scotia’s iconic white wine is back. Enjoy its rose petal, white flower, orchard fruit and citrus aromas and tropical fruit flavours. It’s like a summer flower garden in your glass. Nova 7 is incredibly versatile on the dinner table. It makes an excellent aperitif but will also pair well with exotically seasoned shellfish dishes and even light fruit based desserts.
LIFE | Style Watch
Arranging a Stunning Container: Thrillers, Fillers & Spillers
Edibles: Vegetables, Herbs & Flowers
Flowers and ornamental plants are the most common plant materials to use in containers. When creating your own, keep the following in mind - you need a thriller, a filler and a spiller! Your ‘thriller’ plant should be a visual stunner, your focal point. It should grow the tallest and be big and beautiful. Most often, people will go for a beautiful tall grass. Typical container designs will have just one thriller plant. Fillers are the mid-height in the pot and will complement the colour and texture of the thriller. Petunias or coleus are just a couple to choose from. Spillers will add another layer of visual interest to the container. My favourite choices include: lime green potato vine (Ipomoea) or a flowing Bacopa. While mixing it up to make a big statement is always fun, sticking with one variety of plant adds a very classy look. Choosing complementary mounding petunias for one mass display is always easy to do and visually stunning.
When choosing a container to plant edibles in, be sure to stay away from anything with pressurized, untreated wood or items such as rubber tires. You don’t want toxic materials leaching into the soil. Great edible flowers for planting in containers include: nasturtiums, pansies and violets. Good vegetables for container gardening include: pole beans*, all lettuces and greens, kale, determinate (bush) tomatoes, spinach, radish, patio zucchini, peppers and pea shoots. Herbs for containers include: arugula, basil, chives, chervil, cilantro, mint**, oregano, parsley, rosemary, sage, tarragon and thyme. *Ensure you have bamboo for staking and use a large container. **Mint can be very invasive, always plant in a container rather than in the garden.
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
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Occasions Summer 2013
Simply Inspired | Planter Dramatics
SIMPLY INSPIRED Planter Dramatics By Susan Penney, Designer & Horticulturist, Brown Eyed Susan’s – Everything Floral
Step 1
Step 2
Step 3
The first step to planning a dramatic planter is to determine its final destination on your property as this will ultimately determine many of your plant choices. Look for plants that perform well in your chosen location, whether it is bright and sunny or shaded.
You don’t need to restrict yourself to annuals. You already have beautiful colourful flowers, in the form of your annuals, that will bloom all season. Plan on filling your planter with a great textured leaf or colourful foliage, as this will add visual interest and dimension.
Start by filling your planter with potting soil (moistened) and a slow release fertilizer, as this will give the plants a good start, and a little food throughout the season.
Now look for annuals with bright colours suited to your particular location. Annuals will continue to bloom all summer long. As a starting point, I recommend identifying two or three colours and building from there.
Be sure to also have something that hangs over the front edge and something with height and intrigue for the back of the planter. I’ve also included fallen branches from my back yard for additional height and texture.
Of course, don’t forget to pick out a container. Like a dress, remember you can never go wrong with black. It makes a great frame and will help set off the natural splendour of the colours in your arrangement.
Lay out all your plants in front of your planter and begin visualizing how they will look.
Now at the NSLC.
Now that you have your plan in place, water all the plants. It’s time to plant them in your chosen container. When all your plants are in, make sure that they have enough soil as you don’t want any roots exposed. Water the contents of the planter. Even though the plants were watered, I always water them once more as this will prevent stress for the plants and help get them going in their new environment.
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BEVERAGES | Mixology
Mixing it Up:
AL FRESCO STYLE
The SMIRNOFF® Mule Serves 1 Ingredients: 1 oz SMIRNOFF Red Vodka (750 ml, $28.49, 1000030) 1½ oz lime juice 3 oz ginger ale Wedge of lime
Directions: 1. In a glass with ice, add SMIRNOFF® Vodka and lime juice. 2. Top with ginger ale, stir and garnish with a wedge of lime.
Now at the NSLC.
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BEVERAGES | Mixology
The SMIRNOFF® Cranberry and Lime
Berry Cosmo
Serves 1 Ingredients: 1 oz SMIRNOFF Red Vodka (750 ml, $28.49, 1000030) 4 oz cranberry juice 3 lime wedges
Serves 1 Ingredients: 1 ½ oz SMIRNOFF Raspberry Pomegranate Sorbet Light (750 ml, $28.98, 1017461) 2 oz cranberry juice ¼ oz fresh lime juice Lime wheel
Directions: 1. Pour cranberry juice and Smirnoff® Vodka into a glass. 2. Squeeze in 2 lime wedges and drop into the drink. Shake with cubed ice and then strain into an ice-filled wine glass. 3. Garnish with a wedge of lime.
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Directions: 1. Shake ingredients with ice and strain into a chilled martini glass. 2. Garnish with a wheel of lime.
Occasions Summer 2013
BEVERAGES | Mixology
Tropical Martini
Smirnoff Sorbet Light Tropical Screwdriver Punch
Serves 1
Serves 1
Ingredients: 1 ½ oz SMIRNOFF Mango Passion Fruit Sorbet Light (750 ml, $28.98, 1017460) 1 ½ oz coconut water 1 oz pineapple juice Wedge pineapple
Ingredients: 1 ½ oz SMIRNOFF Mango Passion Fruit Sorbet Light (750 ml, $28.98, 1017460) 1 ½ oz pineapple juice 1 ½ oz orange juice Orange slice
Directions: 1. Shake ingredients with ice and strain into a chilled martini glass. 2. Garnish with a wedge of fresh pineapple.
Directions: 1. Build in a tall glass over ice. 2. Garnish with an orange slice.
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Occasions Summer 2013
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Discover the distinct palate of 3,000 hours of bottled Spanish sunshine in every glass.
Verano
Tinto de Verano
Verano Cooler
½ cup Verano Shiraz ½ cup lemon-lime soda Lemon slices
4 oz Verano Tempranillo Cabernet 2 oz lemon-lime soda, chilled 2 oz ginger ale, chilled
Fill a tall glass with ice. Add wine and soda and garnish with a lemon slice.
Mix the wine, soda and ginger ale.
Verano “Fiesta” Cocktail
Verano Sangria
4 oz Verano Tempranillo Cabernet 1 tsp fresh lemon juice 1 tsp superfine sugar 2 oz soda water, chilled
2 bottles Verano Shiraz 1 ⁄3 cup fresh orange juice ¼ cup Grand Marnier 2 tbsp sugar 2 cups club soda Orange, lemon and peach slices Mix the wine, orange juice, Grand Marnier and sugar together in a large pitcher and refrigerate for several hours. Just before serving, add the club soda, fruit and ice.
Place the sugar and lemon juice in a wine glass and let the sugar dissolve. Add the soda water, crushed ice and wine. Stir gently.
Verano
FOOD & DRINK | Pairings
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FABULOUS PAIRINGS Gourmet Tacos —This summer, add a little grilling flare to your taco repertoire.
Grilled Shrimp Tacos
Grilled Chicken Tacos
Serves 5 Ingredients:
Serves 5 Ingredients:
30 large shrimp, peeled, deveined 3 limes, juiced, zested 1 cup mayonnaise 2 tbsp lemon juice ¼ cup basil, finely chopped Salt & white pepper to taste 2 ½ cups iceberg lettuce, shredded 1 ¼ cups goat cheese, crumbled 10 corn tortillas
5 chicken breasts Salt & pepper to taste 2 cups guacamole 2 cups tomatoes, chopped 1 ¼ cups Halloumi cheese, crumbled 10 corn tortillas
Directions: 1. Season the chicken with salt and pepper. Then grill the Directions: chicken over medium-high 1. In a bowl, combine the shrimp heat for 8 to 10 minutes; slice. with lime juice and lime zest. 2. Spread the guacamole over 2. In another bowl, combine the the tortilla shells. mayonnaise, lemon juice, basil, 3. Top each tortilla shell with a salt and white pepper. few slices of grilled chicken, 1 3. Grill shrimp over medium ⁄2 breast per tortilla. Add heat for 2-3 minutes per side, equal amounts of sliced then remove from skewers. tomatoes and Halloumi. 4. Spread even amounts of the Serve. mayonnaise mixture on each Pairing: Creemore Springs tortilla and top with grilled Traditional Pilsner shrimp, shredded lettuce and (473 ml, $3.39, 1014791) crumbled goat cheese.
Grilled Shrimp Tacos
Pairing: Erdinger Wheat Ale (500ml, $3.88, 1001420)
Grilled Chicken Tacos
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Occasions Summer 2013
FOOD & DRINK | Pairings
Grilled Flank Steak Tacos Serves 5 Ingredients: ½ cup balsamic vinegar 2 tbsp Dijon mustard 1 clove garlic, minced 1 cup olive oil 2 flank steaks Salt & pepper to taste 4 tsp smoked paprika 2 cups caramelized onion 4 cups red bell peppers, sliced and sautéed 3 cups Mozzarella cheese, shredded 10 tortilla shells
Directions:
Grilled Flank Steak Tacos
1. Place the balsamic vinegar, Dijon mustard and garlic in a bowl. 2. Whisk in the olive oil until emulsified. 3. Cover the flank steaks in the balsamic marinade and refrigerate overnight. 4. Season steak with salt and pepper and dust with the smoked paprika; grill the steaks over a high heat for 3 minutes per side. 5. Let the steak rest; then, thinly slice across the grain. 6. Divide the steak amongst the tortilla shells and top with onion, peppers and Mozzarella cheese.
Grilled Pear and Korean Pork Tacos Serves 5 Ingredients: 2-3 lbs boneless pork shoulder 4 cups Korean Galbi marinating sauce 3 pears, cored, sliced, grilled 10 tortilla shells 1 ¼ cups blue cheese, crumbled 1 bunch green onions, diced
Directions: 1. Combine the pork shoulder with Korean Galbi marinating sauce and refrigerate overnight. 2. Place the pork in a pan and roast skin side up, in an oven preheated to 425 ˚ F for 30 minutes. 3. Reduce the heat of the oven to 300 ˚ F. Cover with tin foil and roast for 1 hour; let rest. 4. Roughly chop the pork shoulder and toss the meat with any juices remaining in the pan. 5. Top tortillas with equal amounts of the pork, sliced pear, blue cheese and green onion. Pairing: Garrison Hopyard Pale (6x341ml, $12.79, 1010092)
Pairing: Guinness Stout (4x440ml, $12.75, 1006541)
Grilled Pear and Korean Pork Tacos
Now at the NSLC.
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Made with apples that are 100% Canadian grown, NEW Molson Canadian Cider™ adds a crisp and refreshingly different taste to your summer meal. Serve it over ice and pair it with roast pork, smoked salmon, or a sweet dessert – better yet, try cooking with it. Get the full cider experience at molsoncanadian.ca/cider
PRODUCERS’ SPOTLIGHT Galloping Cows Brandy Cranberry! Nuggets of gold, Brandy Cranberry Marmalade is back from the Golden Globes, and gift wrapped for you, available exclusively through our website or shop, great for thank-yous, wedding favours, conferences, and hostess gifts.
Pares Balta Blancs de Pac
Benjamin Bridge Tidal Bay
(Spain, $12.99, 1003871)
(Nova Scotia, $21.99, 1016071)
This refreshing white wine made from classic Cava (Spanish sparkling wine) grapes, is delightfully fragrant, with apple and pear aromas. It’s impressively crisp. It makes for a simply stunning pairing to Nova Scotia shellfish and summer salads.
Tidal Bay by Benjamin Bridge is a premium white wine that embodies the most celebrated elements of Nova Scotia’s terroir. Fresh aromatics and a crisp minerality that lingers on the palate create a complex yet pure expression of the land. Enjoy with local seafood or savour on its own.
Bree Riesling
Banfi Centine Bianco
(Germany, $14.99, 1013060)
(Italy, $18.99, 1011735)
There is much more to this wine than its inventive packaging. This fantastically aromatic Riesling bursts with sweet orchard fruit flavours, boasting an appetizingly crisp finish. A sensational pairing to Asian influenced seafood dishes, pork and chicken.
Brilliant yellow in colour, this sophisticated white cuv`ee offers alluring aromas of pear, apricot and lime, with a herbal hint. Lush flavours on the palate are supported by crisp acidity. The perfect Summer sipper!
Port Hood, NS | gallopingcows.com 1-888-552-8811 | (902) 787-3484
Pump House Blueberry (473 ml, $3.19, 1016732)
A fragrant brew with lovely aromas of just picked blueberries and a palate that balances blueberry and sweet malt flavours with just enough spice and bitterness in the finish. This is a remarkably well-balanced brew that makes for a uniquely Maritime beer choice on a warm summer’s day. Bronze medal winner at the 2013 Canadian Brewing Awards.
Propeller IPA (6 x 341 ml, $12.99, 1006639)
Three Time Gold Medal Winner World Beer Championships (Chicago). Not for the faint of heart. True India Pale Ales had to withstand long sea voyages before quenching the thirst of cranky British troops stationed in India. Our IPA is true to this style. It’s bracing, bitter, higher in alcohol (6.5%alc./vol) and made with the trademark Propeller quality. It’s full-bodied ale for full throttle beer lovers. Ask For it! www.drinkpropeller.ca
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Barking Squirrel Lager (473 ml, $3.58, 1016733)
Welcome to Hop City, where we brew beer with equal parts flavour, complexity and sessionability. Our flagship beer, Barking Squirrel Lager, has garnered international recognition, being named the Americas Best Standard Lager at the 2011 World Beer Awards. This 5% ABV Vienna-style lager with a IBU rating of 24 is brewed with nothing but beer goodness. With a distinct burnt orange colour, Barking Squirrel’s pleasant Noble hop aroma and bitterness comes from a blend of Hallertau Mittelfrueh and Saaz hops; perfectly balanced by Canadian Pale 2 Row, Crystal and Munich malts. Mmmm.
Occasions Summer 2013
SPOTLIGHT | Restaurants
Catch of the Day: Fresh Fish
White Point By Mark DeWolf Elliot’s Dining Room at White Point Beach Resort Glancing around the nearby tables, it’s impossible not to notice the lively banter and the wide grins on the other guests’ faces. The table next to us is ripe with discussion about how badly daddy did at golf and how much fun the kids had near the beach. A trip to White Point means beachside mussel bakes, oceanside golf, and lazy afternoons on the deck, mesmerized by the surf. It also means trips to the buffet – a favourite for kids of all ages. The Chef’s
White Point Evening Buffet is great for children, because, let’s face it, kids hate to wait. Moms (my wife included) love the buffet because there are moments of calm which allow for a sip of wine, and time to linger over the appetizers. Suddenly our table is buzzing again – the kids are back with round one. One has a plateful of mashed potatoes, a slice of carrot cake, and roast beef. My daughter, Ava, being adventurous – has a little planked salmon, a little salad and some mussels.
As part of White Point’s restoration, they’ve included a new pizza oven. My wife and daughter’s favourite is the Mersey Point Smoked Salmon Pizza, which is also topped with ricotta, preserved lemon, feta, capers and a lemon-dill oil. It’s a fantastic pairing to one of the well-chosen white wines they have available by the glass. And let’s not forget fish and chips. My son certainly doesn’t. After all, you need only to glance over the deck to get a taste for the catch of the day.
On our weekend sojourns to White Point, we’ve always loved the buffet, but lately there have been lots of little whispers asking us to try out the new pizza offerings.
White Point is many things to many people. For my family, it’s a weekend away to relax in an environment that our entire family can enjoy, for others it’s a romantic
Now at the NSLC.
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SPOTLIGHT | Restaurants
getaway, a chance for a group of friends to catch up or maybe it’s a playful escape with the girls – White Point always has plenty of white wine! White Point is a golf weekend. A family reunion. Christmas. The annual summer vacation. Or even a business conference. Relax, and take as many trips as you like. You’ll never try everything, but you’ll always leave satisfied. Most popular menu item: According to the management at the resort, their most popular item is the planked salmon, served both with a traditional brown sugar crust and a smoky barbeque sauce. Insider’s Tip: Did you know White Point bakes all of their own bread for their morning toast and breakfast buffets? They make molasses-wheat, white bread, cinnamon raisin walnut bread and even make a gluten free bread. Drinks Tip: Try out their new cocktail list, featuring many cocktails with a focus on local suppliers, such as their Apple Blossom Martini.
Apple Blossom Martini It’s the perfect prelude to White Point’s Creamed Lobster on Toast. Serves 1 Ingredients: 1 oz vodka 1 oz Apple Brandy or Calvados (375 ml, $25.99, 1001546) ½ oz Sledding Hill Lavender Syrup
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White Point Beach Resort Directions: 1. Combine all ingredients in an ice-filled cocktail shaker and shake for 20 seconds. 2. Strain into a well-chilled martini glass. 3. Garnish with a very thin apple slice set on the rim of the glass.
Creamed Lobster on Toast Serves 4 Ingredients: ½ lb lobster meat, diced 1 cup 35% whipping cream 1 tbsp Spanish onion, chopped 1 clove garlic, chopped ½ tsp dry thyme 2 tbsp butter 1 ⁄2 firm Nova Scotia apple, diced 1 oz apple brandy or Calvados (375 ml, $25.99, 1001546) Salt & pepper 4 2-inch square slices thick cut white bread
Occasions Summer 2013
Directions: 1. Warm half of the butter in a medium pan, add the garlic and shallots and cook until tender. 2. Add the apples and warm through. 3. Add the cream and bring to a simmer for 2 minutes. 4. Add the brandy and lobster meat and return to a simmer. 5. Season to taste with salt and pepper. 6. Warm the remaining butter in a medium frying pan and toast the 4 slices of bread until golden. 7. Spoon the warmed lobster mixture over the toast. White Point Beach Resort 75 White Point Beach Resort Road, White Point, NS (800) 565-5056 / www.whitepoint.com
SPOTLIGHT | Restaurants
Upon entering The Five Fishermen, you are instantly greeted by a warm smile and a friendly hello. The newly modernized downstairs dining room is complete with oyster bar and a temperature controlled wine cellar. With the successful remodeling and modernization of the former “Little Fish” space, The Grill provides a fresh vibe to this landmark restaurant. The downstairs is a hub of activity, with guests enjoying gourmet casual fare either in one of several banquettes that surround the dining room or simply sitting at the bar enjoying small plates and one of the numerous glasses of wine available from their Enomatic system. This system ensures each glass poured is as fresh as the moment it was opened. Who wouldn’t want to sit at the bar and have a glass when there is such a broad range of
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Experience Nova Scotia
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Timothy Richard Photography
The Five Fishermen Restaurant & Grill If fresh seafood is the order of the day, then look no further than The Five Fishermen Restaurant & Grill, located in the heart of downtown Halifax. This 36- year-old dining institution has steadfastly stayed with its nautical theme over the years, while adapting it’s cuisine to suit modern tastes.
The Five Fishermen Restaurant & Grill selections? You may choose the positively shellfish friendly Quinta da Avaleda from Portugal’s Coastal Vinho Verde region to go with your oysters on the half shell or, your selection may be the Yalumba Y Series Viognier to be paired with a more substantial dish such as the Creole Chicken and Shrimp. One of sommelier Avery Gavel’s favourite pairings is the Nova
Scotian 2010 Chardonnay from Blomidon Estate Winery or the Jost Marquette, to go along with your scallop appetizer. Marquette’s acidity works with the scallops and the Pinot Noir parentage in the Marquette hybrid works with the mushroom and garlic. Add a Caesar salad, and you have a fantastic meal!
Lunenburg Folk Harbour Festival August 8 - 11, 2013 Featuring Lennie Gallant • Connie Kaldor • David Myles • The McDades Ray Bonneville • Cheryl Wheeler • Richard Wood Duo • Balfa Toujours Old Man Luedecke • Mollie OíBrien & Rich Moore • Genticorum The Once and many more Stages in historic churches, on a working wharf, at the bandstand and under the big tent in the UNESCO world heritage site of Old Town Lunenburg. Tickets, information, full line-up at www.folkharbour.com
28 years of musical memories made by the sea
Now at the NSLC.
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SPOTLIGHT | Restaurants
Most popular food item: The “Five Fish,” which is a combination of fresh local halibut, Arctic char, seared colossal scallops and shrimp, served atop asparagus, along with Champagne and lobster risotto, with vanilla scented braised fennel and lemon butter cream. Insiders Tip: According to General Manager Sean Neil, “the chef sources everything he can locally, down to the wine he uses in the kitchen. Something we do that most restaurants don’t, is roast our lobster shells for our lobster bisque. Roasting of bones for stock is quite normal, but not for seafood. Roasted lobster shells add great flavour and a rich colour to our lobster bisque.” The Five Fish For those venturing to the upstairs main dining room, it remains true to its original splendor, and in keeping with its original historic setting. Wood floors, stained glass windows and seaside decorations create a cozy and sophisticated Nova Scotia dining experience. The popular mussel bar continues to entice both tourists and locals alike. Executive Chef Jeff McInnis has crafted the menu, so those in search of
classic fare and those looking for a modern twist on local ingredients can both be equally satisfied. If you are looking for classic Nova Scotia seafood or a contemporary dining experience, The Five Fishermen Restaurant & Grill can be guaranteed to provide the quality of food and service that will satisfy your every need.
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Experience Nova Scotia
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Drink Tips: The Five Fishermen is a proud supporter of the local wine industry. As such, the restaurant does not a add corkage fee if you choose to bring a Nova Scotia wine for your dinner. The restaurant has numerous Nova Scotian wine selections on their list and they enjoy pairing a few of them with their wide array of oysters. They always suggest a Nova Scotia sparkling with their oysters or, for the more adventurous, try Tideview Cider.
Atlantic Artisans at Work Experience Local, Experience Craftsmanship Your visit to an ECONOMUSÉE member opens the door to an authentic local artisan's workshop where you'll feel, smell, hear, or taste the quality that traditional know-how creates as products come to life before your very eyes.
For these and more local experiences: www.artisansatwork.ca 1) Amos Pewter: amospewter.com 2) Spruce Top Rug Hooking Studio: www.sprucetoprughookingstudio.com 3) Domaine de Grand Pré: www.grandprewines.com 4) Studio Glass: www.studioglasscanada.com
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Occasions Summer 2013
SPOTLIGHT | Restaurants Five Fishermen Lobster Roll Serves 1 Ingredients: 1 lb cooked lobster (shelled tail and claw), chopped 3 tbsp mayonnaise 2 stalks celery, finely diced 2 green onions, sliced Sea salt & cracked black pepper to taste Brioche bun ¼ cup shredded lettuce
Directions: 1. Squeeze the lobster meat to remove excess moisture. 2. Mix all the ingredients together. 3. Serve on a fresh brioche bun lined with shredded iceberg lettuce. The Five Fishermen Restaurant & Grill 1740 Argyle Street, Halifax (902) 422-4421 www.fivefishermen.com The Port Pub You might not expect to find a top notch dining experience in Port Williams, but that’s just what you’ll get at The Port Pub. Home to a microbrewery, this pub is off the beaten track, even by Valley standards, but it is this remoteness that lends to its charm. Situated on the banks of the
The Port Pub Cornwallis River, the pub boasts a bucolic location and views that inspire long gazes and often the order of a second pint as guests often can’t help but linger in the tranquil setting. The pub, which opened in 2007, thanks to an ingenious community ownership plan, is part of a global trend of gastropubs. The first gastropubs opened in the United
Kingdom twenty years ago. The basic premise of a gastropub is to deliver the quality of food and drink normally associated with fine dining restaurants in a more relaxed environment. The Port Pub’s kitchen, under the direction of Lewis Acker, certainly qualifies. I’d call the menu ‘haute comfort’, but regardless of the tag, the essential ingredient of their menu items is great flavour. The quality of ingredients
Chocolate River Motel & Cottages
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Experience New Brunswick
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Close to Hopewell Cape Rocks, overlooking the banks of the Petitcodiac River, gateway to the Bay of Fundy. The Chocolate River Motel, Cottages, Campground and Restaurant offers the amenities you value, with a dose of maritime hospitality. Pet friendly, free wi-fi, satellite TV, playground, mini golf and swimming pool. Whether you are a golfer, hiker, nature lover or history buff there is something for everyone. Just 20 minutes from Moncton. Wayne Gaskin 3471 Route 114 Hopewell Cape, New Brunswick E4H 2G4 Tel: (506) 734-1904; 1 (877) 734-1904 chocolateriver@nb.aibn.com www.gaskinschocolateriver.ca
Now at the NSLC.
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SPOTLIGHT | Restaurants
extends to the beers made on the premises. The beers are made under the Sea Level Brewing Company label by local brewing legend and brewery owner, Randy Lawrence, are similarly quality driven. The symbiotic relationship of shared accommodations for the brewery and pub has led to The Port Pub becoming a destination restaurant for beer aficionados and food lovers alike. The Pale Ale is a local favourite, but for those looking for a little extra hop oomph, order up a pint of their Extra Special Bitter. Of course, Valley produce is featured prominently at The Port Pub, which means not only a commitment to use local ingredients but also advertise their source on the menu. Many ingredients are sourced from within a few kilometers of the pub. Land lubbers will be well satisfied with dishes such as the Valley Lamb Burger, but fish lovers will also appreciate the number of seafood options, which include a creamy Seafood Chowder and a belt bursting Lobster Poutine topped with nearby Foxhill cheese curds.
This summer, take “the road less traveled” and you might just find that when it comes to discovering superlative food and drink that decision “has made all the difference.” Most Popular Menu Item: According to staff “it’s Our Lobster Club,” which is served on sourdough bread. Insider’s Tip: The wine list’s by the glass selection always features 2 local wines. The pub rotates the selection throughout the year so guests can experience the full breadth of great wine being made at our local wineries. Drink’s Tip: While Seaport Level Brewing Company’s ales are featured prominently at the pub, there is also an extensive cocktail and martini list. Be sure to ask for their Vicious Pixie Martini.
Vicious Pixie Martini Serves 1 Ingredient: 1 oz pomegranate vodka ½ oz Chambord (750 ml, $39.99, 1002925) 1 oz cranberry 1 oz pineapple 1 oz lime juice Orange Slice
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Experience Nova Scotia
ﱾﱽﱼﱻ The Quarterdeck
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Vicious Pixie Martini Directions: 1. Combine the pomegranate vodka, Chambord, cranberry juice, pineapple juice and lime juice in a cocktail shaker with ice. 2. Shake and strain into a chilled martini glass. 3. Garnish with a slice of orange. The Port Pub 980 Terry’s Creek Road, Port Williams, NS (902) 542-5555 / www.theportpub.com
The Quarterdeck is an intimate oceanfront hideaway you dream about but rarely find. Located on the spectacular white sands of Summerville Beach, the luxuriously appointed Villas are equipped with full kitchen, fireplace, jacuzzi tub, TV/DVD player, wireless internet and BBQ. At the Grill try sumptuous lobster tails stuffed with scallops and shrimp or planked salmon. The Quarterdeck has a reputation as the South Shore’s finest for great seafood and steaks, pastas, salads, tempting desserts, extreme cocktails, plus a cellar full of wines! Dine inside or on the all-weather covered deck. “The oceanside view of surf and sand is delicious… the food amazing.”
It’s closer than you think. Just take highway 103 to exit 20. Reservations 1-800-565-1119 www.quarterdeck.ns.ca
Occasions Summer 2013
Introducing I ntrrod nt ntrod oducing ucing A WHOLE NEW WAY TO COCKTAIL COCKTAIL
TM/MD Jim Beam Brands Co., Deerfield IL, U.S.A. 60015
GRAPE EXPECTATIONS | German Wines
Unwind, Relax and Loosen Up Discover the Simpler Pleasures of German Wine by Mark DeWolf
If you haven’t visited the German wine section in a while, it’s time to take a peek, especially if you like dry, food-friendly styles of wine. The German wine industry rose to prominence in the 1970s and 80s, thanks to a sweet style of white wine known as Liebfraumilch, (Leeb-frow-meal-ch) which appealed to the palates of a continent just beginning its wine tasting journey. But now, Germany is distancing itself from the Liebfraumilch. Its producers are adapting to a wine consumer more interested in balanced styles of wines. They are also concentrating more efforts in single varietals and red wine. Riesling is firmly entrenched as the queen of the German wine industry, but plantings of Spätburgunder (Pinot Noir), Chardonnay, Weissburgunder (Pinot Blanc) and Grauburgunder (Pinot Gris) are also on the rise.
Fast Facts: • Red grapes now occupy 36% of German vineyards. In 1980, they only occupied 11%. • In 1985, dry wines represented 36% of German production, but in 2011 they represent 64%. • The production of Liebfraumilch is 25% of what it was in 1985. This summer, dare to be different and try these German red wines available at an NSLC store near you: Relax Cool Red (Germany, $14.49, 1013056)
Bree Sweet Red (Germany, $14.99, 1017228)
Now at the NSLC.
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GRAPE EXPECTATIONS | German Wines
Riesling is also praised for its ability to strike a remarkable balance between fruit sweetness and acidity as well as its ability to tell a story about the place it is grown. Examples include the Rieslings from Germany’s Mosel region, which often deliver a wet-stone aroma, reflecting the slate soils of the region. Try one of these wines from Germany’s Mosel Valley and discover a taste of place: Dr. Loosen “L” Riesling (Germany, $15.99, 1001321)
Rekindling a Riesling Romance You don’t have to have a secret love affair with Riesling (“Rees-ling”) anymore. Riesling has been unfairly linked to sweet Liebfraumilch, despite the fact that it was rarely the dominant grape of any of these wines. The more likely culprits were grapes called Müller-Thurgau, Kerner and Scheurebe. Many wine critics praise Riesling. Some (myself included) go so far as to say that it is the most complex white grape in the world. One reason is Riesling’s natural aromatic richness and complexity. These naturally occurring compounds which are also found in high concentration in other aromatic grapes such as Gewürztraminer, Viognier and Muscat are responsible for an incredible range of flavours in Riesling. The aromas and flavours range from orange and lemon rind to herbal tones such as basil and rosemary, and even floral notes.
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Experience Nova Scotia
ﱾﱽﱼﱻ Motorcycle Tour Guide Nova Scotia & Atlantic Canada
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Moselland Ars Vitis Riesling (Germany, $15.79, 1001242)
Fast Fact: • Riesling aficionados often comment on a petrol or kerosene aroma in Riesling. This character is not naturally present in the grapes or the newly-fermented wine. The compound responsible for this aroma, trimethyldihydronaphthalene (now that is a mouthful), is a developed character in Riesling. In the best aged Rieslings, combined with honeyed fruit flavours, it is quite attractive, but when it dominates the aromas of a wine, it can be off-putting.
Your guide to Nova Scotia & Atlantic Canada The multi-award winning Motorcycle Tour Guide Nova Scotia has expanded to include all of Atlantic Canada. Features detailed route descriptions, built-in mapping, and ideas on where to eat, stay and play for all 4 provinces: Nova Scotia, New Brunswick, Prince Edward Island, and Newfoundland & Labrador. Order your easy-to-carry guide, or digital edition from our website. Also available at select retailers - see website for full details. Designed for Motorcyclists - Suitable for Everyone Motorcycle Tour Guide Nova Scotia & Atlantic Canada PO Box 5039, Waverley, Nova Scotia B2R 1S2 www.motorcycletourguidens.com | 1-866-250-7777 Toll Free
Occasions Summer 2013
GRAPE EXPECTATIONS | German Wines
Let’s Get Cooking: Over the last decade, sommeliers in many of North America’s best restaurants have been singing the praises of German Riesling, highlighting its affinity with food. Light and fresh styles of Riesling make for impressive partners to lighter styles of Asian cuisines such as Japanese, Thai and Vietnamese food; it also has an affinity to shellfish, pink fleshed fish, fresh cheeses and poultry dishes seasoned with fresh herbs or aromatic spices. For traditionally-labelled German wines, look for the word “Kabinett” or “Spätlese.” For modern styles, look for the word “Classic.” Richer styles, which are often higher in residual sugar, pair well with full-flavoured cheeses, paté and some fruit based desserts. On traditional labels, the words “Auslese,” “Beerenauslese” or “Trockenbeerenauslese” indicate a wine that has been made from very ripe grapes. The result is a fuller, richer style of wine.
Now at the NSLC.
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GRAPE EXPECTATIONS | German Wines
Example: Deinhard Riesling Dry (Germany, $12.99, 1000291)
There has also been a major shift in labelling practices. Germany’s labelling standard dates back to 1971, and was primarily designed as a logical description of its best wines, based on the ripeness level of the grapes. However, while most sommeliers understood the differences between a Kabinett and an Auslese, the unfamiliar language of a German wine label has caused confusion for consumers on this side of the Atlantic. Many producers now forego traditional labels in favour of lighter, more humorous approaches to labelling. Discover for yourself Germany’s fresh, fun approach to wine labelling and packaging. Example: Loosen Up (Germany, $16.79, 1017275) Not Simply Sweet There has also been a significant shift from super-sweet styles of Riesling to drier versions, some of which are using the relatively newly created “Classic” tag. Chosen from a designated list of varietals, “Classic” appears on the labels of wines containing minimal amounts of retained residual sugar. Others may simply denote the dryness of the wine. A wine labelled as “dry” may contain up to 9 grams of residual sugar, but with fairly high acid levels, the overall taste impression of the wine is dry.
Fünf Riesling (Germany, $13.99, 1015061)
Great Summer Wines brought to you by Innovative Beverages
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Cool Red (Germany, $14.49, 1013056)
Relax Pink (Germany, $14.49, 1009854 )
Make a Statement
The Cheeky One
“A Beaujolais-like red with sweet berry and plum flavours and no bitterness.” Keep it simple. The ultimate burger and pizza wine.
“Fun & fresh with strawberry and raspberry flavours and a kiss of cherry.” Best enjoyed with your summer crush.
Relax Riesling (Germany, $14.49, 1007888)
Fünf Riesling (Germany, $13.99, 1015061)
The Crowd Pleaser
The Five O’Clock Wine
“Sweet orchard fruit flavours & vibrant acidity. A surprisingly refreshing white wine.” Great with grilled seafood and summer salads.
“Light, fresh and well-balanced. The perfect after-work refreshment.” Enjoy with light Asian cuisine, pork and shellfish.
Occasions Summer 2013
Ironworks Distillery
Petite Rivière Vineyards
Artisan spirits and fruit liqueurs, handcrafted from natural, local ingredients. One batch at a time. Come for a visit and a complimentary taste.
Our vines grow on the slopes of drumlin hills in rocky, slate soils, in a sunny micro climate on the South Shore; ideal conditions for wines with minerality and longevity. Petite Rivière produces elegant, complex reds with results that are unmatched. Come visit us for a vineyard and cellar tour. 1300 Italy Cross Road, Crousetown, NS B4V 6R2 (902) 693.3033 PetiteRiviereVineyards.ca info@PetiteRiviereVineyards.ca
#2 Kempt Street, Lunenburg, NS B0J 2C0 spirits@ironworksdistillery.com www.ironworksdistillery.com
S M A L L . I N D E P E N D E N T. U N T R A D I T I O N A L . Imagine... ...a crisp refreshing ale that tastes of summer on the South Shore. ...a sultry jazz singer in your glass. ...a double IPA that's more than you'd expect in every way.
Our beers are legendary. 78 Ohio Road, Shelburne, NS B0T1W0 (902) 494-9233 info@boxingrock.ca • www.boxingrock.ca Tours... Samples... Fresh beer for sale.
Smugglers CovE Inn Your Destination across the Docks Open your windows, let in Nova Scotia’s fresh air, and enjoy a spectacular view of Lunenburg’s harbour or the well restored neighbourhood. Our accommodations combine historical surroundings with contemporary amenities, quality and service. The elevator provides easy access to all the rooms. 139 Montague Street, Lunenburg NS B0J 2C0 Toll free: 1.888.777.8606 www.smugglescoveinn.ca info@smugglerscoveinn.ca
SHORE CLUB The Original Nova Scotia Lobster Supper (since 1936) For 77 years, folks from all over the World have been finding their way to beautiful Hubbards to savour the fresh boiled lobsters at the Shore Club Lobster Supper. Talk to the boys cooking the lobster and steak, get the Red Carpet treatment, and enjoy a true Nova Scotian tradition. (Live entertainment every Saturday night.) Info: 250 Shore Club Road, Hubbards NS, B0J 1T0 Reservations: (902) 857-9555 Open: Wednesday through Sunday 4:00 - 8:00 pm May 12 - October 13. www.ShoreClub.ca • lobster@ShoreClub.ca
we’re easy to find - just follow the Lighthouse Route! w
FOOD & DRINK | Pairings
TASTING MENU Inspired by Tidal Bay 48
Occasions Summer 2013
FOOD & DRINK | Pairings
Gloria King, Retail Product Specialist at the Kentville NSLC, offers recommendations for Tidal Bay wines to match our featured appetizers. When asked to do an article featuring Tidal Bay wine, Nova Scotia’s first appellation, I thought, “where do I begin?” Our local winemakers are so passionate, as am I, so how can I give them all the praise they deserve? I live in the heart of wine country in the beautiful Annapolis Valley. I can go north, south, east or west to visit a winery, and on sunny Sundays my favourite thing to do is jump in my car and do just that. I have been fortunate enough to spend a day at Blomidon Estate and Petite Rivière wineries (actually located on the South Shore) to learn about the wine making process. I have attended Sainte-Famille Wines’ Vintage Wine Festival, stomped grapes at Gaspereau Vineyards’ Annual Grape Stomp and even had a few lunches on Luckett Vineyard’s launch pad, overlooking the beautiful Annapolis Valley and Minas Basin. Be sure to visit a Nova Scotia winery this summer or, if you can’t get to the Valley, pick up a Tidal Bay wine at your local NSLC. Tidal Bay represents an attempt to craft a European style wine appellation. The concept, which was the brainchild of noted international wine consultant Peter Gamble, is unique in North America. Unlike most North American appellations, known as DVAs in Canada and AVAs in the United States, Tidal Bay requires strict controls on not only the origin of the grapes but what variety they are, how they are grown and picked and finally the methods used to transform them into wine. The result is an assurance to the consumer that each wine is a “fresh, crisp, dryish, still, white with a bright, ‘signature Nova Scotia’ aromatic component.”
About the Tidal Bay appellation: 1. All grapes used to make Tidal Bay wines must be Nova Scotia grown. The primary grapes are L’Acadie Blanc, Seyval Blanc, Vidal Blanc and Geisenheim 318. 2. The maximum permitted average yield of the grapes used to make any Tidal Bay wine is 3 tonnes of grapes per acre. 3. Pressing the grapes may only be done with a bladder or basket press. 4. No more than 20% new oak barrels can be used for fermenting or storage and the wine can be failed if the oak component overwhelms the aromas or flavours of the finished wine. 5. The alcohol content of the finished wines must be between 9.5% and 11%. 6. The wines must be submitted to and approved by a five-member tasting panel, consisting of local wine writers and sommeliers, before it can be called Tidal Bay.
Now at the NSLC.
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FOOD & DRINK | Pairings
4. Sprinkle the balls with the crushed pistachios. Refrigerate until ready to use. 5. Add a pea shoot to each ball for garnish just before serving. *Pea Shoots are available from Riverview Farms at the Seaport Farmers’ Market. If you can’t find pea shoots in your area, use any fresh, delicate herb such as basil, mint, parsley or cilantro.
Sainte-Famille Tidal Bay (Nova Scotia, $19.99, 1016066)
Ran-Cher Acres Goat Cheese and Pesto Balls
Ran-Cher Acres Goat Cheese and Pesto Balls Serves 8-10 Ingredients: 1 ½ cups Ran-Cher Acres goat cheese 1 ½ cups cream cheese 4 tbsp lemon juice ¼ cup homemade basil pesto ¼ cup pistachios crushed Pea shoots*
Directions: 1. Combine the goat cheese, cream cheese, lemon juice and pesto in a bowl; mix thoroughly. Refrigerate for an hour. 2. Line a baking sheet with parchment paper. 3. Remove the goat cheese mixture from the refrigerator. Using 2 tablespoons of mixture, roll into balls. Continue until the mixture is finished.
Gloria: Sainte-Famille's Tidal Bay, made from a blend of L'Acadie Blanc, Seyval Blanc and New York Muscat, pairs well with mild cheeses. It's a medium-dry wine, with good weight and depth on the palate, boasting a refreshingly crisp, vibrant fruit flavour and lingering acidity; all of which make it great for appetizers.
Nova Scotia’s iconic wine is back
Now at the NSLC.
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FOOD & DRINK | Pairings
Poached Digby Scallops, Fennel & Ginger Relish
Poached Digby Scallops with Fennel & Ginger Relish Serves 4-6 Ingredients: 2 cups white wine ¼ cup celery, diced ¼ cup carrot, diced ½ cup fennel, diced 1 bay leaf 1 lb large Digby Scallops ¼ cup green apple, diced 1 tsp fresh ginger, minced 1 tbsp fresh mint, minced 1 ½ tbsp sour cream 1 tsp lemon juice Salt & pepper to taste
Directions: 1. Place the white wine, celery, carrot, ¼ cup fennel and bay leaf in a pot; bring to a boil and then reduce to a simmer. 2. After 10 minutes, strain the liquid and return to the pot; discard the vegetables. 3. Add the scallops to the poaching liquid and simmer for 3-4 minutes.
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4. Remove the scallops from the poaching liquid and refrigerate until ready to serve. 5. Combine the remaining fennel, apple, ginger, mint, sour cream, lemon juice, salt and pepper. 6. Just before serving, lay out the scallops on a platter and top with a teaspoon of the relish.
Gaspereau Vineyards Tidal Bay (Nova Scotia, $21.99, 1014163)
Gloria: For this dish, I’ve selected the Gaspereau Vineyards Tidal Bay, made from a combination of Seyval Blanc, Vidal Blanc and New York Muscat. The acidity and aromatic intensity of the Muscat and Seyval Blanc pair well with scallops and ginger. You will also love the floral aromas, along with its off-dry apple and pear flavours.
Occasions Summer 2013
Halibut Fritters with Curry Mayonnaise Serves 6-8 Ingredients: 1 lb line-caught halibut fillets, poached, finely chopped 1 large Yukon Gold potato, peeled, boiled, mashed ½ onion, minced 3 tbsp mint, minced 2 eggs, beaten ½ cup Panko bread crumbs Dash Tabasco Salt & pepper to taste ½ cup vegetable oil 1 cup mayonnaise ½ tsp curry powder ½ tsp honey
Directions: 1. Combine the halibut, potato, onion, mint, eggs, Tabasco, salt and pepper. 2. Set out a baking sheet lined with parchment paper. 3. Roll the mixture into 1-inch diameter balls.
FOOD & DRINK| Pairings
Halibut Fritters with Curry Mayonnaise
4. Roll the balls in Panko and set on the parchment lined baking sheet. 5. Heat the oil in a large skillet or deep fryer until it reaches 350 Ëš F. 6. Fry the balls, in small batches, until golden brown on all sides. 7. Set on paper towels to absorb excess oil.
Blomidon Estate Tidal Bay (Nova Scotia, $19.99, 1013995)
8. Combine the mayonnaise with curry powder and honey. 9. Serve the halibut fritters warm with curry mayonnaise dipping sauce.
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FOOD & DRINK | Pairings
Gloria: For this dish, I have selected Blomidon Estate Tidal Bay. Made from a combination of L'Acadie Blanc, Seyval Blanc and New York Muscat, it has an exotic, floral nose. The Muscat is a great pairing with halibut, and the Seyval Blanc will bring out the spices in this accompanying sauce. The palate is soft, but the lingering, clean finish will make you want another sip.
Open Faced Smoked Salmon Sandwiches Serves 6-8 Ingredients: ¼ cup dill, chopped 1 clove garlic, minced 2 tbsp extra-virgin olive oil 2 tsp lime juice 2 tbsp capers 2 tbsp red onion, minced ½ cup mayo 4 slices whole grain bread, toasted, crust removed 225 g cold smoked salmon ½ cucumber, very thinly sliced
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Open Faced Smoked Salmon Sandwiches Directions: 1. Combine the first 7 ingredients in a bowl; set aside. 2. Cut each slice of bread into four triangles. 3. Top each slice of bread with a tablespoon of the dill mayo. 4. Top each slice with equal amounts of smoked salmon and two slices of cucumber.
Avondale Sky Tidal Bay (Nova Scotia, $19.99, 1014298)
Occasions Summer 2013
Gloria: This wine, made from a blend of L'Acadie Blanc and Geisenheim, pairs well with smoked salmon, or can be enjoyed on its own. The nose shows grapefruit, pineapple and lime. The palate is long and smooth with a mineral-like finish. It also pairs well with vegetarian food, shellfish and mushroom dishes.
Cleaner streams for a greener Nova Scotia. The Nova Scotia Liquor Corporation is proud to partner with the Nova Scotia Salmon Association and support the NSLC Adopt-A-Stream program. Through the efforts of 24 community group partners, the following great strides were made to advance the protection and restoration of our waterways in 2012:
For more information visit adoptastream.ca
• Restoring 128,779 m2 of stream habitat. • Re-establishing 54 km of fish passage. • Planting 10,614 streamside trees. • Creating 99 seasonal field jobs. • Contributing 6,474 volunteer hours.
Great Outdoor Experiences Le Caveau Restaurant Le Caveau accommodates everything from a dinner for two, private parties, corporate gatherings and weddings. Chef Jason Lynch focuses on seasonal local product with a global twist. Named One of 20 “World’s Best Winery Restaurants” by Wine Access.
Bistro on Prince Join us on the Bistro on Prince PATIO - located next to the lobby of the Holiday Inn Hotel & Conference Centre, Truro. Dine in style in the sunlight and enjoy the great local flavours.
The Port Pub This summer relax on our deck and enjoy the view of the river and the dyke lands beyond under our new awning, specially designed to filter the sun's rays and enhance your dining pleasure. Our new menu offers old favourites as well as new offerings that are sure to please everyone from the young to the young at heart. 980 Terrys Creek Road, Port Williams, NS (902) 542-5555 www.theportpub.com
You'll find something to please every palate.
Every Thursday night in July and August, martinis, mojitos, tapas and live music on the pergola. Domaine de Grand Pre 11611 Highway 1, Grand Pre, NS (902) 542-7177 www.grandprewines.com
Holiday Inn Truro, 437 Prince Street, Truro, NS (902) 897-8008 www.bistroonprince.com
The Rope Loft Restaurant, Pub & Marina Casual Seaside Dining. If there’s a place that inspires folks to quit their jobs and move to Chester, the Rope Loft is it. If food really tastes better outside, then imagine deck-chair dining where the conversations you overhear are people on a passing sailboat. Heaven is at sea level! Free WiFi. 36 Water Street, Chester, NS (902) 275-3430 www.ropeloft.com
Can’t Wait
for the Weekend! “Jost Tidal Bay 2012 is perhaps the best so far. The delicacy and finesse reveals the hand of a skilled winemaker.” SEAN WOOD, WINE CRITIC
VISIT US! 48 VINTAGE VINTAGE LANE, MALAGASH, MA LAGASH, NS 11.800.565.4567 .800.565.4567
There’s nothing like the anticipation of that first weekend at the cottage. Your perfect day is within reach. Jost Tidal Bay pairs brilliantly with relaxing on the deck or dinner with family and friends. Can’t wait to see you.
Great things are coming.
@JJostVineyards ostVineyards
JJostWine.com ostWine.com
D HAND-SELECTE “...DAVE & I INE W LEND...A RED A SPECIAL B YOU IN WITH THAT PULLS OKY BERRY & NOTES OF SM .” SPBERRY JAM A POP OF RA aker ee - Steve R
m der, wine
STEVE REEDER & DAVE MATTHEWS WWW.DREAMINGTREEWINES.COM /dreamingtreewines
NOW AVAILABLE AT NSLC
at myNSLC.com
We’ve just added more than 150 new wines to your NSLC. It’s online shopping and it’s called the Online Aisle <RX OO o QG LW DW myNSLC.com. It’s almost like we’ve added a whole new section to your store. The Online Aisle gives you access to more than 150 wines. You simply browse and buy, then pick up your purchase at the store nearest you. You can also use it to send wine as a gift. Visit myNSLC.com to give it a try.
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OCCASIONS | Online Aisle
Discover the Flavours of the Iberian Peninsula Weâ&#x20AC;&#x2122;re excited to announce the launch of the Online Aisle â&#x20AC;&#x201C; a new way to shop with the NSLC. We will regularly run articles on the Online Aisle that will feature select wines from around the world that are now available to be purchased online. This summer we invite you to discover wines from Spain and Portugal, all of which are available online.
Tempranillo Vines in Rioja Alavesa Now at the NSLC.
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OCCASIONS | Online Aisle
Examing Vines at Finca Villacreces
Discover Rioja Online Rioja is Spain’s preeminent wine region. Rioja is made from Spain’s classic red grape, Tempranillo, along with small amounts of Graciano, Garnacha and Mazuelo. To temper the rich structure of Tempranillo, the wines are traditionally aged for extended periods in oak. While initially French oak was used over time, Rioja converted to American oak. The use of American oak has imprinted Rioja red wines with a distinctive sweet vanilla tone. The process of oak aging softens Tempranillo’s rich tannic structure, producing wines with a silken texture that is more approachable in youth than comparable wines from other regions.
Portugal’s Duoro region
Online Aisle Selection: Faustino Gran Reserva (Online Aisle, myNSLC.com, $44.99, 1006899)
A classic example of Rioja from a traditional producer. Faustino makes Rioja the old-fashioned way. This wine, which has been aged for three years in American oak, displays a dash of dill, vanilla, leather and cherry in the nose. The palate shows dried cherry fruit complemented by fine line of acidity in the finish.
Discover Ribera Del Duero Online Ribera del Duero sits high on a plateau that occupies much of central Spain. Old vines, low annual rainfall and other conditions leads to a grape with thick skins rich in phenolic character. Most are blends of Tempranillo with a dash of Cabernet,
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Occasions Summer 2013
Merlot and occasionally Malbec. Unlike Rioja, expect to find more use of French oak. The best are dense and concentrated with black fruit and herb tones. When young, the wines may show some obvious oak tones, but most are built to age and will become more integrated with time.
Online Aisle Selection: Finca Villacreces Pruno (Online Aisle, myNSLC.com, $24.29, 1016737)
Finca Villacreces boasts an enviable position. It can be found wedged between Vega Sicila and Pingus along a stretch of road known as The Golden Mile. This wine, made from younger vines on the property, boasts spice, herb, blackberry and plum aromas. It is a little tight in youth but with some time in a decanter reveals more of its opulently fruit persona.
OCCASIONS | Online Aisle
A Barge Docked in Oporto
Discover Bierzo Online Many wine pundits have tagged Bierzo as Spain’s next great wine region. This traditional stopping point on the pilgrimage trail to Santiago de Compostela offers a unique terroir. The red wines of Bierzo are based on the Mencia grape. Under the tutelage of a new breed of Spanish winemaker, these wines are deeply pigmented, dense in fruit character and ample with food friendly acidity.
Online Aisle Selection: Descendientes de J Palacios Pétalos (Online Aisle, myNSLC.com, $34.49, 1015048)
This wine is made under the direction of Spanish winemaker, Alvaro Palacios, who has garnered international recognition for his L’Ermita red wine from the Priorat. The wine
Port Tasting at Taylor Fladgate
itself is a wonderful mix of spice, raspberry and cherry flavours supported by silky tannins and lively acidity. It also has a graphite, mineral edge which is characteristic of the red wines of the region.
Discover Port Country Online Follow the Duero River across the Spanish, Portuguese border and you’ll discover the rugged landscape of Portugal’s Douro wine region. The fortified wines of the Duoro have been held in the highest regard for centuries. The best Ports come from a select number of vineyards in the Upper Duoro. The terroir here is fierce, as the summers are extremely hot and the steep vineyards are made up of infertile slate and granite soils. While there are a number of styles of Port, the most prized are bottle aged Vintage Ports. Only grapes from the best vineyards and only those sourced from the very best “declared” years are used to make these wines. Bottled unfiltered, after just 2 years aging in wood, this style is rich in
Now at the NSLC.
dark fruit flavours, spice and tannic structure. Most should be aged for twenty years after their vintage date before serving.
Online Aisle Selection: 1998 Taylor Fladgate Quinta de Vargellas Vintage Port (Online Aisle, myNSLC.com, 375 ml, $38.49, 1007092)
Taylor Fladgate’s Vargellas Estate can count itself as one of the most acclaimed and prestigious vineyards in the world. This wine boasts a remarkably fragrant aroma and offers dark fruit, coffee and nut flavours. The palate shows a fantastic synergy of sweet fruit and fine acidity in the finish.
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Beer Basics | Trends
Beer Trends by Steve Riley 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.
Beer trends are like music and fashion trends. Some people refuse to try anything deemed “trendy,” while others embrace it wholeheartedly. There is no question that the entire beer category is now trendy, but we also have style trends within it. You may recall the big lime flavoured beer trend of a few years back. As a singular trend, it was easy to keep track of—that isn’t the case today, as it now seems that there is a new beer trend every month. Sometimes it can be a bit overwhelming, so in an attempt to alleviate the possibility of you standing in front of a wall of beer lost in a daze, let’s take a look at some of the more notable beer trends of late.
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Wheat Kings Over the past few years, most wheat beers found on NSLC shelves have been those made in the unfiltered Belgian style with hints of orange and coriander. Just in time for summer, we are seeing more wheat beers hit the market and more variation within this unique category of beer. Wheat gives beer a drier mouth feel. The beers typically have more carbonation and thanks to select wheat beer yeast strains may offer a hint of banana on the nose. Wheat beers are usually unfiltered, which means they may be a little hazy and contain some natural sediment in the bottom of the bottle. Be sure to pour this sediment into the glass in order to experience the full flavour of the beer. This style of beer is
Occasions Summer 2013
perfect on a hot day, as the beers are typically refreshing and thirst quenching.
Example: Molson Canadian Wheat (6 x 341 ml, $12.99, 1017344)
Also new this summer is Molson Canadian Wheat. This is an approachable wheat beer for those who are new to the style. For those familiar with wheat beers, don’t expect to find as much banana character on the nose as compared to traditional German Hefeweizen. Conveniently, Molson has placed proper pour instructions for this unfiltered wheat beer on the back label.
Beer Basics | Trends
Hop to It We have seen a wide variety of India Pale Ales (IPA) on store shelves over the past few years that are both hoppy in aroma and flavour. Traditional IPAs are bitter but boast a good malt backbone (sweetness) to balance out that bitterness. So what are these hops that everyone is talking about? Hops are like the spice in a beer. Hops give beer a citrus, floral, fresh-cut-grass and earthy aromas and flavours. One new trend we’ve seen this year is beer made from a single identified hop variety. You might be surprised by how much impact on flavour and aroma that different hop varieties have on beer.
Examples: Alexander Keith’s Hallertauer Hop Ale (6 x 341 ml, $13.79, 1017342)
Alexander Keith’s Cascade Hop Ale (6 x 341 ml, $13.79, 1017341)
Our friends at Keith’s, with their Hallertauer and Cascade hop series of beers, have created the beers that are a showcase of their hops. These are not your typical Keith’s, as they are much more malty and hoppy as compared to Keith’s India Pale Ale. Pour a glass of each of these single hop beers side by side and experience the difference.
Back to Black There is a little more colour in the lager section thanks to the recently launched Guinness Black Lager. Surprising to many, black lagers are not new, as Germany has a long history of making dark coloured lagers known as “Schwarzbier.” That said, Guinness is the first to attempt to bring this unique style to a wider audience. You will
Now at the NSLC.
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Beer Basics |Trends
not find a bigger advocate for drinking beer from a glass than I. You can imagine my surprise when I read on the label of the new Guinness Black Lager “Enjoy ice cold, straight from the bottle.” So I compromised and I sampled one from the bottle and one in a glass.
Example: Guinness Black Lager (6 x 330 ml, $15.39, 1017064)
Keep in mind, this new beer from Guinness should not to be confused with their Guinness Dry Stout that we’re all familiar
with. The latter is creamy, dry, and a touch sour. The new brew from Guinness is a lager, so as a consequence it has a lighter body and mouth feel and unlike Guinness Pub Draught, does not have a nitrogen widget. As a result, it is fully carbonated and doesn’t have the stout’s classic sour edge. As expected, when enjoyed straight from the bottle, the carbonation was crisper and the dark malt character a touch more muted. Try it out for yourself and discover which you enjoy more. It’s tough to predict what the next trend will be, but one thing is for sure, these three trends are perfect for summer.
Original PG Ad13 NS 04-30-2013 3:40 PM Page 1
The original Pinot Grigio
CAMPAIGN SUPPORTED BY REGULATION EC N. 1234/07
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Occasions Summer 2013
Beer Basics | Trends
Alexander Keith’s Hallertauer Hop Ale Steamed Lobster Alexander Keith’s Hallertauer Hop Ale, with its distinctive flavour and dry finish is a great accompaniment to local seafood. Serves 4 Ingredients: ½ lb butter 2 bottles Alexander Keith’s Hallertauer Hop Ale (6 x 341 ml, $13.79, 1017342) 4 1-½ lb lobsters
Directions: 1. Melt butter in a large stock pot. 2. Add the beer and bring to a boil. 3. Add 4 1-1/2 lb lobsters and cover pot. 4. Steam for 12-15 minutes.
Proud to support local music festivals that add rhythm to our communities. July
August
November
Stan Rogers Folk Festival, Canso Festival of the Strait, Port Hawkesbury Codstock, Arichat Acoustic Maritime Music Festival, Kempt Shore Pugwash HarbourFest, Pugwash Harmony Bazaar, Lockeport Festival acadien de Clare, Clare
Lunenburg Folk Harbour Festival, Lunenburg Dutch Mason Blues Festival, Truro Hank Snow Tribute, Liverpool The NSLC’s Halifax Urban Folk Festival, Halifax
Nova Scotia Music Week, Sydney
September Deep Roots Music Festival, Wolfville
Now at the NSLC.
For more information, please visit myNSLC.com
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DID YOU KNOW? | Occasions
Did you
KNOW
?
Cider
By Adam Morin & Doug Watling
Cider comes in a variety of styles: types like French and English cider that pay tribute to their countries of origin, as well as dry, off-dry, sweet, oak-aged and sparkling ciders. Champagne-method sparkling ciders that approach the quality of fine wines are a reflection of cider’s increasing profile and sophistication.
Nova Scotia has a cider-making tradition that dates back to the 17th century. The recent upsurge in this province’s craft cider production is no fluke. Producers like Stutz, Tideview, and Muwin Estate use heirloom apples that pay homage to Nova Scotia’s rich cider-making history.
Hard cider isn’t “hard”; it’s simply a cider that contains alcohol. In hard cider making, yeast converts the natural sugars in apples or pears into alcohol. Hard ciders usually range from 2% to 9% alcohol, with most falling between 4% and 6%, just like beer. Scrumpy, a rough and sometimes cloudy English cider, can hit alcohol levels of 12% and above! Cider made from pears, by the way, is traditionally called “perry.”
Nova Scotia is home to a vibrant craft cider community. Using 100% fresh pressed juice and a variety of local apple cultivars, brands such as Bulwark, Shipbuilders and Stutz make a wide assortment of different cider styles, sweet and dry, which are gaining local and international renown.
For those with a gluten intolerance, cider is a natural substitute for beer. Unlike beer, which is made from grains, cider is made from fruit. Celiacs can explore the rapidly expanding world of craft ciders, just like craft beer enthusiasts. One of the world’s most famous brandies uses cider as its base. Calvados, the French apple brandy compared favourably to Cognac, is distilled from Normandy dry cider. The United Kingdom is often thought of as the birthplace of cider, but it was the Normans who introduced cider-making to England after the conquest of 1066.
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Most ciders are a blend of several different apple varieties. Ciders are usually blended from different apple types, depending on tannin and acid levels, in order to achieve the desired balance. Single-varietal apple ciders are also made, such as those crafted by Nova Scotia's Tideview Cider in both Heritage and Golden Russet varietals. Over two hundred varieties of apple are used in cidermaking around the world. This includes such colourfully-named cultivars as "Ronald's Gooseberry Pippin," "Harvey's Wiltshire Defiance" and "Slack my Girdle," all used in British ciders. English children in the 14th century were baptized in cider. It was far cleaner than water.
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Now at the NSLC. Canadian Club® Canadian Whisky Cocktails, 6% Alc./Vol. ©2013 Canadian Club Whisky Company, Walkerville, Ontario, Canada.
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