A Fresh Approach to Sunday Dinner
Muddling Freshness
Sunday dinner doesn’t have to be a caloriecounter’s worst nightmare! We’ve toned down the fat content and added some new flavours in the form of fresh herbs to this classic family meal. Find the recipes and a few wine recommendations in our Themed Celebration feature on page 8.
This spring we may be muddling cocktails, but we are quite clear that the pure flavours of our featured brands are the perfect spirits to make fresh, seasonal cocktails. Read our Mixology feature on page 16 or indulge in our Drink of Season, on page 24, which is a spirited mix of spiced rum, vanilla and orange.
Savour Island Flavours
France Simplified
This spring we’re savouring the best of Island flavours. The team at PEI Flavours celebrates Island lobster in our Local Flavour feature, found on page 25 and Margaret Prouse highlights two local restaurants that are serving up great fare at the Savour Food & Wine Festival. Find Margaret’s feature on page 13.
The French wine industry established its reputation based on its great wine regions such as Bordeaux, Burgundy and Champagne. While the best of these regions never lost their place as the world’s most revered wines, much of the country’s lesser known wine regions lost sales to New World countries. Thanks to changes in France’s complicated appellation system and wide spread acceptance of modern wine- making techniques and packaging, many of these less well known areas are now producing exciting wines. We celebrate a modern and simpler side of the French wine industry in our Grape Expectations feature found on page 19.
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WELCOME
WELCOME | The Winter Issue
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SPRING | 2013
CONTENTS
occasions Occasions is a premier food and drink magazine published by Transcontinental Media for the PEILCC and is intended for the enjoyment of Prince Edward Island consumers. Publication Director: Andrew MacMillan, PEILCC Food & Drink Editor: Mark DeWolf Editorial Board: Andrew MacMillan, Acting Director, Retail & Marketing, PEILCC Heather Rossiter, Corporate Planner, PEILCC Kendra Abbott, Customs, Excise & Trade Accounts, PEILCC Will Bruce, Financial Analyst, PEILCC Mark DeWolf, Food & Drink Editor, Transcontinental Media Props/Stylist: Mark DeWolf Contributing Writers: Mark DeWolf, Meredith MacDonald, Karen Peterson, Margaret Prouse
Themed Celebration
Grape Expectations
Copy editor: Ken Partridge Group Publisher: Fred Fiander Associate Publisher/Regional Director of Sales: Joel Hartlen Account Executives: Mark DeWolf, John Eagles, Annie Langley Art Director: john eaton Senior Designer: Angela Jørgensen Production Coordination: Meaghan Ferdinand
Copyright 2012 by Transcontinental Media Inc. All rights reserved. Reproduction of any article, photograph or artwork without expressed written permission from the publisher is strictly prohibited. Materials submitted for consideration should be accompanied by a self-addressed stamped envelope.The publisher cannot accept responsibility for unsolicited materials. 211 Horseshoe Lake Drive, Halifax, Nova Scotia, B3S 0B9 Tel: 902-421-5888 Fax: 902-422-5400 occasions@holidaymedia.ca www.tc.tc
Mixology
Inside Welcome On the Dock Themed Celebration Restaurants/Chefs Mixology Grape Expectations Drink of the Season Style Watch Local Flavour Last Bite
3 6 8 13 16 19 24 26 25 30
On the Cover On the Cover This issue we are using berries, citrus fruit and fresh herbs to add flavour to cocktails. Enjoy our recipe for a Smashed Berry Cocktail found in our Mixology feature.
Disclaimer Occasions Magazine makes no warranties of any kind, written or implied, regarding the contents of this magazine andexpressly disclaims any warranty regarding the accuracy or reliability of information contained herein. Occasions Magazine further disclaims any responsibility for injuries or death incurred by any person or persons engaging in these activities. The views contained in this magazine are those of the writers and advertisers; they do not necessarily reflect the views of Occasions Magazine and its publisher, Transcontinental Specialty Publications (Atlantic Division).
Please note all products listed within this publication are available in most PEILCC stores throughout Prince Edward Island. Prices and availability subject to change without notice. P.E.I. Liquor Control Commission 3 Garfield St., P.O. Box 967, Charlottetown, PE C1A 7M4 (902) 368-5710
PUBLISHED FOR
www.peilcc.ca PUBLISHED BY
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Occasions Spring 2013
BEVERAGES | On the Dock
Spring into the Season with Spirits This spring we are celebrating fresh flavours with muddled cocktails featuring herbs and citrus fruits. The malleable nature of clear spirits makes them ideal bases for this style of cocktail, as they impart their delicate character without overpowering the mix and other ingredients. Here are a few clear spirits that are ‘On the Dock’ and ready for you to discover at a PEILCC store near you. Skinny Girl Bare Naked Vodka (750 ml, $28.50) This vodka is described as being “like satin sheets and silk robes all rolled into a smooth, clean and slightly sweet package”. We like to think of it as a great base to cocktails. Just add a few wedges of lemon and lime to the bottom of a highball glass. Muddle the fruit and then top with ice, an ounce of vodka and club soda. Hendrick’s Gin (750 ml, $44.90) Hendrick’s describes itself as a “gin made oddly” and in fact this big brand continues to be made in small batches with its own unique flavouring agents, including cucumber and Bulgarian rose. Its distinctive aroma and flavour will make any cocktail taste like one of a kind. We like to accentuate its natural flavour profile by muddling some fresh cucumber in the bottom of an old fashioned glass. Top the muddled cucumber with a dash of fresh lemon juice, a dash of simple syrup, ice and fill with club soda.
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Occasions Spring 2013
Cruzan White Aged Rum (750 ml, $25.95) Eight generations of superior rum making and craftsmanship distinguishes Cruzan from its competitors. Even its white rum is oak-aged, which provides it a smooth texture others in the category don’t possess. Use Cruzan to make a classic Mojito. Simply add a few wedges of lime, 8-10 mint leaves and an ounce of simple syrup to a highball glass; muddle. Next, top with an ounce of Cruzan Rum and fill the glass with ice and club soda. This Caribbean classic makes the perfect spring libation.
It’s the perfect time for a fabulous occasion.
Your local guide for food & drink
Advertise with Atlantic Canada’s premier food and drink magazine, Occasions. For more information, contact us at: occasions@transcontinental.ca
FOOD | Themed Celebration
Herb Crusted Roast Top Sirloin
A FRESH APPROACH TO SUNDAY DINNER With the hectic pace of life, Sunday dinner is, for many Island families, one of the only times to sit around the table with family or friends. We’ve taken a fresh approach to Sunday dinner by incorporating fresh herbs and substituting some (definitely not all) of the fattier elements of the meal. Of course, we’ve tried not to sacrifice any of the flavour. Wines to Match the Meal: Most dry red wines will match perfectly well with our herb accented roast dinner, but if you want to strike a flavour match, look to red grapes rich in methoxypyrazines - a chemical compound responsible for the herbaceous and vegetal tones found in certain wines. Cabernet Sauvignon is particularly rich in these compounds. The Cabernetbased wines of Bordeaux are classic partners, but so too are any number of Cabernet-influenced wines from around the world; Carmenere from Chile is also rich in this compound. Carmenere grapes often have even higher levels of methoxypyrazines compared to Cabernet, resulting in a bell pepper flavour.
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Here are just a few to look out for:
Errazuriz Estate Carmenere (Chile, $16.99)
Rothschild Cabernet Sauvignon (France, $14.98)
The Winery of Good Hope Cabernet Sauvignon Merlot (South Africa, $14.98)
Occasions Spring 2013
FOOD | Themed Celebration
Herb Crusted Roast Top Sirloin Serves 8-10 Ingredients: 3-4 lb top sirloin roast, tied 2 tbsp Dijon Mustard 4 tbsp prepared horseradish 1 tbsp pink peppercorns, cracked 3 cloves garlic, minced 4 tbsp olive oil Rock salt to taste 2 cups parsley, finely chopped 1 cup cilantro, finely chopped Salt to taste
Directions: 1. Place the sirloin on a wire rack, set above a baking sheet in your refrigerator overnight to remove excess moisture from the beef.
2. Preheat the oven to 375 °F. 3. Combine the Dijon, 2 tablespoons of horseradish, pink peppercorns and 2 tablespoons of olive oil in a bowl. Whisk until well blended. 4. Rub Dijon and horseradish mixture over the top of the sirloin; season with rock salt. 5. Place a large pan over medium-high heat. 6. Sear the beef until it is golden brown on all sides. If the beef begins to stick, carefully add a little olive oil to the pan. 7. Roast the beef for 45-55 minutes. Times will vary depending on your preference of internal beef temperature. 8. Remove from the oven and let rest for 25-30 minutes.
9. While the beef is resting, combine the remaining horseradish and olive oil; spread this mixture over the beef. 10. Just before serving, remove the twine. Spread the parsley and cilantro over a baking sheet. Roll the beef in the fresh herbs. 11. Delicately slice the beef (or carve at the table) and place on a serving platter with your roasted spring vegetables. Editor’s Tip: Immediately after the beef is removed from the oven, turn the oven up to 425 °F and roast your vegetables. While the beef is resting, the vegetables will roast and be ready just in time for service.
Roasted Spring Vegetables
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FOOD | Themed Celebration
Dill Mashed Potatoes
Roasted Spring Vegetables Serves 8-10 Ingredients: 3 dozen baby potatoes washed, halved 2 tbsp rosemary, finely chopped 3 cloves garlic, minced 5 tbsp olive oil 12 small carrots, peeled, halved, washed 2 bunches asparagus, washed, trimmed Salt & pepper to taste
Directions: 1. Preheat an oven to 425 ˚ F. 2. Toss the potatoes with two-thirds of the rosemary, two-thirds of the garlic and 2 tablespoons of olive oil. Place in a roasting pan and set in oven. Roast for 8 minutes. 3. While the potatoes are roasting, toss the carrots with the remaining rosemary and garlic and 1 ½ tablespoons of olive oil.
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Add the carrots to the pan with the potatoes and continue roasting for 15 minutes. 4. While the potatoes and carrots are roasting, toss the asparagus with the remaining olive oil. Add the asparagus to the vegetables and continue roasting for 7 minutes. 5. Remove from the oven and season with salt and pepper. 6. Serve on a platter with the Herb Crusted Roast Top Sirloin. Editor’s Note: We’ve substituted classic steamed vegetables drenched in butter with olive oil. The roasting process concentrates the flavours of the vegetables and allows them to hold their own against the rich flavour of the roast sirloin.
Occasions Spring 2013
Dill Mashed Potatoes Serves 8-10 Ingredients: 3 lbs Yukon Gold potatoes, peeled, quartered 4 cloves garlic 2 cups Greek yoghurt ¼ cup fresh dill, minced 1 cup grated Parmesan
Directions: 1. Place the potatoes and garlic in a pot of salted water; bring to a boil. 2. Boil the potatoes for 20 to 25 minutes or until tender. 3. Drain the potatoes and garlic and pass through a ricer or mash the old-fashioned way. 4. Add the yoghurt, dill and Parmesan. Combine thoroughly. 5. Serve warm.
FOOD | Themed Celebration
Chive Yorkshire Pudding
Chive Yorkshire Pudding Makes 12 puddings Ingredients: 2 cups all-purpose flour, sifted 2 cups skim milk 6 eggs, whisked Pinch salt 4 tbsp chives, finely chopped 1 ⁄2 cup olive oil
6. Very carefully add two tablespoons of the batter to each cup and return to oven for 10-12 minutes. 7. Serve warm. Editor’s Tip: Make these in the morning and reheat just before service.
Directions: 1. Preheat oven to 450 ˚ F. 2. Combine the flour, milk and eggs in a bowl. Blend until smooth. 3. Add the chives and combine. 4. Place two, 6-cup muffin tins in the oven for 10 minutes. 5. Add a teaspoon of olive oil in each of the twelve metal muffin cups and return to oven for 10 minutes.
Barking Squirrel Lager (473 ml $3.50) Barking Squirrel Lager is a 5% ABV, 24 IBU amber lager with a distinct rich burnt orange color. Brewed with nothing but beer goodness, Barking Squirrel’s pleasant Noble hop aroma and bitterness come from a blend of Hallertau Mittelfreuh, Saaz and Magnum hops.
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FOOD | Themed Celebration
Honey Baked Apples Serves 6 Ingredients: 6 McIntosh Apples, tops removed, cored 4 tbsp raisins 4 tbsp dried cranberries 4 tbsp pistachios, shelled, toasted 1 tsp ground cinnamon 6 tbsp honey
Directions: 1. Preheat oven to 350 ˚ F. 2. In a bowl, combine the raisins, cranberries, pistachios, cinnamon and honey. 3. Fill the apples with the fruit and nut mixture. 4. Place the apples in a large baking dish; cover with foil. 5. Bake for 35-40 minutes. You want the apples to be soft, but not mushy. 6. Delicately transfer the apples to shallow bowls or dessert plates and drizzle with the juices from the baking dish; or, serve with a little whipped cream. Editor’s Tip: Just before bringing out the main meal, reduce the heat of your oven to 350 ˚ F and bake the apples. When the main course is finished, your apples should be just about ready to take out of the oven. 12
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RESTAURANTS | Chefs
Savouring PEI Flavours by Margaret Prouse
The Merchantman Pub
the Daniel-Brenan Brickhouse
The Merchantman Pub
the Daniel-Brenan Brickhouse
On Thursday, May 23, Prince Edward Island restaurateurs invite you to the Confederation Centre of the Arts, in Charlottetown, for the 2013 Savour Food & Wine show. For the price of admission, you can meet chefs and staff from more than 20 Island restaurants and sample selected dishes from their summer menus. Beverage vendors will be offering samples of their finest wines, beers and spirits.
The Merchantman Pub, on lower Queen Street in Charlottetown, has amassed a big following of loyal customers—locals, business people who travel regularly to PEI, and summer visitors—since it first opened its doors in 1994. Its station at the Savour Food & Wine show will be a popular one. Many customers who love particular Merchantman dishes so much that they decide what to order even before setting foot in the restaurant will be able to see
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RESTAURANTS | Chefs
what other magic Chef Jeff Scovil can work with local foods. New customers can expect a taste of something fresh and seasonal from the menu at the Merchantman booth.
Raise a glass to these and the other restaurants participating at the Savour Food & Wine Show. For more information, or to purchase tickets, go to www.confederationcentre.com.
A more recent addition to the Charlottetown restaurant scene is the Daniel-Brenan Brickhouse, a hip restaurant in a historic, Sydney Street building. Those who haven’t met Executive Chef Adam Loo in the open kitchen at the Brickhouse can drop by the Savour Food & Wine Show to meet this accomplished young chef. Having grown up on an Island organic farm, Chef Loo has established strong relationships with local food producers. His commitment to using sustainably-produced local foods and his training and experience come together in his menus, and will be evident in the Brickhouse’s offerings at Savour.
The Merchantman Pub 23 Queen Street, Charlottetown 902-892-9150 www.merchantmanpub.com
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Daniel-Brenan Brickhouse 125 Sydney Street, Charlottetown 902-566-4620 www.danielbrenanbrickhouse.com
Occasions Spring 2013
BEVERAGES | Mixology
Muddling Freshness Muddling is the act of mixing ingredients to release their flavour by crushing them using a muddler, spoon or other instrument, before adding the other liquid ingredients. The muddling process releases essential oils from herbs and extracts flavourful juice from berries and other fruits.
Smashed Berry Cocktail Serves 1 Ingredients: Âź cup fresh berries* 1 tbsp simple syrup 1 oz Smirnoff Vodka ( 750 ml, $25.95) 4 oz sparkling lemonade
Directions: 1. Place the berries and simple syrup in a rocks glass. 2. Muddle the berries. 3. Top with ice and then add the vodka and sparkling lemonade. * Raspberries work well, but you can use any fresh berries available to you. 16
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BEVERAGES | Mixology
Iced Cucumber and Mint Cocktail Serves 1 Ingredients: ¼ English Cucumber, peeled, seeded, roughly chopped ¼ cup fresh mint leaves 1 oz Beefeater London Dry Gin (750 ml, $25.95) Club soda
Directons: 1. Place the cucumber and mint in a highball glass; muddle. 2. Top with ice. 3. Add gin and fill with soda.
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BEVERAGES | Mixology
Apple Cinnamon Smash Martini Serves 1 Ingredients: ½ Granny Smith Apple, peeled, cored, chopped 2 lime wedges 1 oz Russian Standard Vodka (750 ml, $26.45) 1 oz cinnamon syrup* Apple slice for garnish
Directions: 1. Place the apples and lime wedges in a mixing glass; muddle. 2. Add the vodka, cinnamon syrup and ice. 3. Top with the metal bottom of the cocktail shaker. 4. Shake vigorously then, strain into a chilled martini glass. 5. Garnish with an apple slice. *Make cinnamon syrup by combining 1 cup of water, 1 cup of sugar and 2 cinnamon sticks in a saucepan. Bring to a boil. When the sugar has dissolved, remove the cinnamon sticks and strain through a fine sieve. 18
Occasions Spring 2013
GRAPE EXPECTATIONS | The New France
THE NEW FRANCE
AS FEATURED AT THE NEW FESTIVAL OF WINES
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The annual Festival of Wines is set to take place once again at the Charlottetown Civic Centre. This years feature country is France. The French wine industry has long rested on the laurels of its most famous regions, including Bordeaux, Burgundy and Champagne. While French wines dominated the wine shelves for centuries, the country recently relinquished its title as the world’s largest wine producer. That title now goes to Italy. While its most prestigious appellations and producers continue to enjoy brisk sales (thanks in part to increased sales to Asia), a revolution is underway in its lesser known regions. Young winemakers infused with knowledge are changing the way wine is made and packaged in France. Discover for yourself this new breed of French wines at this year’s festival and at an PEILCC store near you. 19
GRAPE EXPECTATIONS | The New France
Screw Off In the wine world this is a positive phrase. Did you know that the Stelvin closure (the long-skirted screw cap seen on wine bottles) was actually a French invention? French manufacturer Le Bouchage Mécanique developed it in the 1960s at the behest of Peter Wall from Australia’s large Yalumba winery. While the invention didn’t resonate with French wine producers in the 1960s (the 70s, 80s, 90s or 2000s for that matter) it did eventually prove successful in emerging wine regions such as Australia and New Zealand. Research has since proven that screw caps greatly reduce the risk of oxidation and “cork taint” in wine. With a new breed of young French winemakers changing the way wine is made in France you will increasingly see French wines bottled with screw caps. Example: Kiwi Cuvée Pinot Noir (France, $14.40)
then, in walked a waddling hippo from France. The FAT Bastard brand, with its hippo adorned label, proved that France could be every bit as fun and hip as its New World competition. Example: Fat Bastard Chardonnay (France, $16.99)
Labels Get a Makeover Positive changes to French wine labels aren’t limited to the introduction of animals or fun graphic design. France’s intricate, yet complicated to understand, appellation system that regulates its fine wine production and labelling standards has confounded many wine buyers. The French government is seeking to simplify its appellation system. A new three-tier system was introduced last year (reduced from a four-tier system), designed to simplify and even relax standards on some of its premium wines, including allowance for wineries to indicate the grape variety(ies) on certain appellation designated wines.
France’s Critter Culture They weren’t the first to adorn their labels with an animal, but when Casella’s Yellow Tail brand of wines hopped over its competitors to become the world’s most successful wine brand, a Noah’s ark of critter adorned wine labels took over wines shelves throughout North America. There were Little Penguins and Dancing Bulls and 20
France’s New Three-Tier Wine System Vin de France: This is reserved for entry level wines. No region is indicated on the label, but producers may now list the grape varieties used to make the wine.
Occasions Spring 2013
GRAPE EXPECTATIONS | The New France
French sun by Burgundian-trained winemakers utilizing a mix of traditional techniques enhanced with modern technology. The results are impressive. Examples: Les Jamelles Mourvedre (France, $14.98)
Example: Kressman Selection Merlot (France, $10.99)
Indication Géographique Protégée (IGP): This replaces the previous Vins de Pays category. Like their Italian counterparts (IGT), French wines produced under this system will have lots of freedom to label wines indicating the varietal(s) used to make the wine along with a general geographic designation. Example: Rothschild Cabernet Sauvignon (France, $14.98)
It’s time to revisit France. You might just discover the fresh new attitude of its new breed of young winemakers translates to fun, easy to drink wines lacking only in pretense. Alain Brumont La Gascogne Gros Manseng Sauvignon Blanc (France, $14.98)
Appellation d'Origine Protégée (AOP) – Formerly known as AOC (Appellation d’Origine Controlée) this tier is devoted to the country’s top wines. These wines will continue to adhere to strict production and labelling standards, although some loosening of restrictions has allowed for clearer more consumer-friendly labels. Example: Pierre Andre Bourgogne AOP Pinot Noir Reserve (France, $20.95)
The Sunny South: France’s central and northern regions are its most prestigious, but new wine drinkers unfamiliar with French wine regions are increasingly looking to France’s sunny south as a source of great value. Blessed by a warm Mediterranean climate and a wealth of microclimates, the Languedoc-Roussillon region is proving to be a hot bed both of innovative styles and a source of great value wines from classic appellations with a renewed sense of pride. Grenache and Syrah – along with a long list of other supporting varietals thrown into the mix – dominate the traditional red wines of the region. One property gaining a loyal following for its wines is Badet-Clement’s Les Jamelles range. These wines are made from grapes that have ripened fully in the warmth of the Southern www.occasionsmagazine.ca
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SPECIAL FEATURE | Festival of Wines
New Festival of Wines Promises to Impress By Meredith MacDonald
More than just a wine tasting event, immerse yourself in fine local flavour with two nights of grand tastings featuring the local culinary talents of Chef Andrew Smith of Red Shores Racetrack and Casino, and Chef Jane Crawford of Red Water Rustic Grille. Wine and cheese seminars, presented by Dairy Farmers of Canada and Rossignol Winery, will help you to perfect the art of wine and cheese pairing.
Experience the joie de vivre of the all new look and feel of The New Festival of Wines, May 24 and 25 in Charlottetown, Prince Edward Island. “What's so new,” you ask? Now produced by Versatile Management Group, the same event management team to bring you the PEI International Shellfish Festival, The New Festival of Wines has been redesigned to “wine and dine“ you with worldly and local flavours from the moment you walk through the door.
This spring, uncork something new at PEI's largest wine tasting event, The New Festival of Wines. Tickets are on sale at the Charlottetown Civic Centre box office or online at www.peiwinefest.com. Tickets $44.00 taxes included Grand Tastings: 7:00pm - 10:00pm each night
Over 200 varieties of limited quantity wines from around the world are just waiting to be explored, with cheese stations from COWS CREAMERY and Dairy Farmers of Canada featuring varieties of cheeses to complement your wine selections. This year's featured region is France, recognized as one of the world's oldest and largest wine producing regions.
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Occasions Spring 2013
Complimentary transportation is available to ticket holders between downtown Charlottetown's Murphy Group of Restaurants and the festival's feature hotel, The Hotel on Pownal, Friday and Saturday nights.
DRINK OF THE SEASON | Spring 2013
Orange, Spiced Rum & Vanilla Splash Serves 4 Ingredients: 1 vanilla pod, cut into 4 pieces* 4 wedges of orange 4 oz Cruzan Spiced No. 9 Rum (750 ml, $27.95) Ginger Ale Directons: 1. Place the vanilla and wedges of orange in a cocktail shaker; muddle. 2. Add the Cruzan Spiced No. 9 Rum and ice; shake vigorously. 3. Strain into four, ice-filled highball glasses. 4. Top with ginger ale. *Vanilla beans can be found in the baking aisle of most grocery stores. If you can’t find vanilla bean pods substitute a dash of vanilla extract in their place. 24
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LOCAL FLAVOUR | PEI Lobster
Local Flavour: PEI Lobster Article provided by PEI Flavours Celebrating that first lobster feed of the season is an Island tradition. Your family may pay tribute to the arrival of spring with lobster on opening day or Mother’s Day; in your own kitchen or at one of the popular lobster suppers; you may buy it cooked, or insist on cooking your own—but there is no experience that tops the first taste of the year. While the tradition remains strong, how you may choose to enjoy your lobster is up to you. Are you the traditional type, dining on lobster in the shell, rolls, butter and potato salad? Are you a foodie who can’t wait to show off the versatile ingredient in appetizers and dishes at your next party? Or will you have it prepared at your favourite local restaurant and paired with our Island-produced wine or beverages? Whatever your preference, we agree on one thing—lobster is distinctly delicious! Did you know the lobster industry is our Island’s most important fishery? In 2012, 27 million pounds of lobster were landed on Prince Edward Island, helping to sustain our rural communities. Our fishermen take great care and pride in their product to help ensure a sustainable and quality product for consumers to enjoy. Did you the know the Island produces a product called the canner lobster? The canner lobster is a smaller lobster preferred by true connoisseurs for its tender and flavourful characteristics. Make this spring a delicious one! There is no better choice than fresh, local lobster harvested from our pristine waters and served your way. For many ways to enjoy lobster, check out our recipes at peiflavours.ca www.occasionsmagazine.ca
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Style
LIFE | Style Watch
Watch Eco Décor
by Karen Peterson You don’t always have to buy new furniture to reinvigorate your home’s décor. Repurposing and recycling items helps the environment while adding interesting, unique pieces to your home.
Window Tray For a simple project, find a small, old window frame (glass removed) from your home, an antique shop or yard sale. Scrape all the loose paint off, lightly sand
until smooth, and then give it a good cleaning with TSP (trisodium phosphate)—or go green with vinegar. You can choose to leave it as-is for a more rustic look, or paint in desired colour and finish. To create the bottom of the window, cut a piece of thin plywood to match the shape of the window frame and nail into place. Finally, attach hardware at the opposite ends of the tray to act as handles and provide “bling”. Use detailed antique, elegant glass or porcelain hardware, or give it a more modern look with new pieces from the hardware store. Then let your creativity flow, by filling it with candles, flowers, condiments or pretty drinking glasses.
An A+ Design Idea: Chalk Boards Chalk boards aren’t just for the classroom anymore. They are on-trend, popping up everywhere, (such as the dining room mantel) and being used as a family message centre. To make one of your own, find a frame at a vintage shop, yard sale, or the dollar store. For the chalk board part, you will need chalk board paint, available at most hardware stores, and a piece of plywood cut to match the shape and size of the inner portion of the frame. Apply the chalkboard paint to one side of the plywood. Plan to apply three coats of paint. Secure the chalkboard into the frame with small nails. Or, if the frame comes with glass, paint directly 26
Occasions Spring 2013
Cono Sur Organic Cabernet Sauvignon (Chile, $15.49) This great value wine made from organically grown grapes always delivers lots of flavour. It offers a great balance of sweet fruit notes and bell pepper flavours. A great pairing to our roast meats served with roasted grilled vegetables.
LIFE | Style Watch
on the glass. All that’s left is to paint your frame in the colour of your choice—and your masterpiece is done!
Ottoman Ottomans are making a comeback, offering a creative way to add colour to any room. Don’t be afraid if you haven’t done any reupholstering before; it’s easier than you think. Start with picking a thick fabric, perhaps an old tablecloth or curtains, that’s twice the size of the ottoman. Next, lay the ottoman upside-down in the centre of the material; using a heavy-duty stapler, start stapling the material down tightly, making a trim at least 1-inch around. Depending on how “finished” you want the bottom to look, you can add a piece of fabric with upholstery nails to cover the trim and staples. Painting the legs completes the transformation. Now, kick your feet up and admire your new piece of accent furniture.
Give Old Furniture a Makeover Give an old piece of furniture, with all the beautiful details of the past, a style makeover to bring it back to life and up-todate. Start by cleaning your piece with TSP or vinegar, to prep it for a coat of primer. Once the primer is dry, lightly sand it and apply your first coat of colour. Bright colours look fabulous on older pieces, and white can give a simple, classic look. Depending on the look and the amount of distressing you desire, use one to three coats of paint. Once your paint is dry, begin distressing with sandpaper, concentrating on the edges and the woodworking details. This is when the magic happens! Keep sanding until you get the look you’re after. Don’t be afraid of making a mistake; you can always add more paint! There are many different distressing effects and paint techniques to experiment with—glazing, staining, and waxing, for example. Finally, seal the furniture with at least two or three coats of polyurethane to protect your new masterpiece.
SIMPLY INSPIRED | Mason Jar Makeover
SIMPLY INSPIRED
Mason Jar Makeover
By Karen Peterson
Painted Mason Jar
Mason Jar Soap Pump
Mason Jar Holder
Painted Mason jars make a beautiful display for flowers, pens and pencils, or kitchen utensils. Supplies: Mason jar, primer, acrylic paint (colour of choice), sand paper, polyurethane sealant
Mason jar soap pumps can add your personal style to your kitchen or bathroom. Supplies: Recycled soap pump, hammer or drill, nail, pliers, primer, acrylic paint (colour of choice), polyurethane sealant, glue gun
There are many variations and uses for the Mason jar holder that you can customize to fit perfectly into your home. Use it to hold flowers, workshop or craft supplies, toothbrushes, kitchen utensils or votive candles. Supplies: Mason jar, piece of recycled wood, 2� metal plumbing clamp (available at any hardware store), screws
Step 1. Start by lightly sanding the Mason jar and wipe clean with a lint-free cloth. Step 2. Apply primer to the Mason jar to give the paint something to adhere to; let dry. Step 3. Next, apply 1 or 2 coats of any acrylic paint to the jar. The number of applications will depend on your desired level of finish. Step 4. Lightly sand off the paint to give the jar a distressed, aged finish. Concentrate your efforts on the raised label and details of the jar. Step 5. Finally, apply a clear polyurethane sealant to the jar, which will give it a nice shine. I recommend 1-2 coats to ensure the durability of the finish
Step 1. Find a clean soap pump from any soap or lotion bottles you have, or buy one from the dollar store. Step 2. Start by drilling (or hammering a large nail) into the centre of the Mason jar lid. With pliers, peel back the metal from the bottom to make a hole big enough to fit the soap pump. Step 3. Remove the pump for now. Step 4. Apply a coat of primer to the top of the Mason jar lid and let dry. Step 5. Apply 2-3 coats of acrylic paint to the lid. Use any colour; be creative. Step 6. Apply 2-3 coats of polyurethane sealant to the lid. Step 7. Insert the pump into the lid. Step 8. Secure the bottom of the pump to the lid with a glue gun, covering the rough metal edge. Step 9. Fill with desired soap or lotion. www.occasionsmagazine.ca
Step 1. Find an old piece of wood and cut it into a piece that is slightly longer and wider than a Mason jar. Step 2. Stain or paint the wood to suit your dĂŠcor. Step 3. Line up where you would like the jar to sit on your wood. It may help to place the clamp against the wood and mark it with a pencil. Screw the clamp in place, but do not tighten all the way. Note: you may need to pre-drill a hole through the clamp. Step 4. Attach the Mason jar to the clamp and tighten.
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FOOD | Last Bite
StrawberryRhubarb Fool Serves 6 Ingredients: 1 ½ cups whipping cream 2 tbsp sugar 2 cups strawberry rhubarb jam Fresh mint Directions:
1. Place the cream and sugar in a bowl; whip until stiff peaks form. 2. Divide half the whipped cream amongst six small glasses. 3. Top each glass with equal amounts of the strawberry rhubarb jam. 4. Top each with equal amounts of the remaining whipped cream; refrigerate. 5. When ready to serve, remove from the refrigerator and garnish with sprigs of mint.
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Occasions Spring 2013