WHEN YOU’RE ON TOP ALL THE HOURS ARE HAPPY PINNACLE WHIPPED AND PINNACLE RED LIQUORICE, NOW AVAILABLE! IT’S MORE FUN ON TOP
TM
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Bigger is Better
The Mediterranean Grill
The best summer parties require a minimal amount of preparation and fuss. This summer we’re recommending a number of pitcher drinks that deliver lots of flavour but can be prepared before guests arrive. When the party gets going, all you have to do is add ice and serve. Find our pitcher drink recipes in our Mixology feature on page 22 and our recipe for Verano Sangria, our Drink of the Season, on page 8.
Outdoor grilling occasions don’t have to be filling or fattening. 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.
Inspired by Island Flavours
It’s Cool to Drink Riesling
Island lobster has long held its place on the top of the proverbial Island tourist food chain, but with some inventive marketing initiatives, Island beef is finally getting its due recognition. Carol Horne of PEI Flavours highlights why Island beef is being featured at some of the country’s top restaurants, while Chef Ross Munro of PEI Culinary Adventures provides some simple tips on how to grill Island beef. Read the article in our Local Flavour feature, found on page 29.
Remember the days when the German wine section was filled with super sweet wines? It is time to revisit the German aisle where you can discover a new selection of wines, many of which are drier than in years gone by. Read the article in our Grape Expectations feature on page 26 or enjoy a glass of Riesling at Sims Corner Steakhouse & Oyster Bar in downtown Charlottetown, which will be featuring a Riesling by the glass for one month this summer as part of a 31 Days of Riesling Promotion. You might even win a trip to Germany.
www.occasionsmagazine.ca
WELCOME
WELCOME | The Summer Issue
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SUMMER | 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, Carol Horne, Margaret Prouse, Susan Snow
Themed Celebration
Grape Expectations
Copy Editor: Lori Covington Group Publisher: Fred Fiander Sales Manager: Sue Kosloski Account Executives: Mark DeWolf, John Eagles, Annie Langley Art Director: john eaton Senior Designer: Angela Jørgensen Production Coordination: Meaghan Ferdinand
Copyright 2013 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 Drink of the Season Themed Celebration Restaurants/Chefs Style Watch Mixology Grape Expectations Local Flavour Last Bite
3 6 8 9 15 18 22 26 29 30
On the Cover On the Cover This summer soak up the beauty of our coastal location. In this issue you’ll find everything from delicious drink recipes to great tips for your next outdoor grilling occasion.
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 Summer 2013
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.
BEVERAGES | On the Dock
Premium Beer This summer we are celebrating outdoor entertaining with a cold beer in hand. Look for these premium brews that are now available at a PEILCC store near you.
Alexander Keith’s Hallertauer Hop Ale
Sam Adams Summer Ale
($13.80, 6pk)
This is a filtered American style wheat ale. It is lightly spicy and offers tropical fruit flavours and a spritzy, dry finish. We love using this beer to steam mussels; just add a little cilantro and lime zest and you have a delicious and easy to make dish.
Keith's uses Hallertau hops to give an herbal edge and Germanic flare to this refreshing ale. This one of a kind beer offers Keith’s classic grain flavour profile but has a more pronounced dry, hoppy finish than its namesake. It makes a great pairing to steamed crab.
($15.20, 6pk)
Rickard Shandy Alexander Keith’s Cascade Hop Ale
($13.55, 6pk)
($13.80, 6pk)
Rickard's latest offering is a naturally refreshing brew developed according to traditional European Shandy recipes. This all-natural blend of beer and lemonade delivers appetizing citrus flavours. This beer is a great treat on a hot summer’s day.
This beer has been made in a West Coast style, using Cascade hops, native to Oregon. Cascade hops offer spicy and grapefruit like aromas and a dry finish to this Maritime favourite. The hop elements of this ale allow it to partner with spicy cuisine. Try this beer with local seafood seasoned with exotic ingredients such as Island lobster curry.
Molson Canadian Wheat ($13.55, 6pk)
What could be more Canadian than a beer made from local ingredients but in a style that reflects our European ancestry? Enjoy its spicy citrus aromas, reminiscent of European wheat beer styles, and its refreshingly crisp palate. Serve this wheat ale with summer salads.
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Occasions Summer 2013
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
DRINK OF THE SEASON | Summer 2013
Verano Sangria Serves 6-8 Ingredients: 2 bottles Verano Shiraz (Spain, $14.99) â…“ cup fresh-squeezed orange Juice Âź cup Grand Marnier (750 ml, $43.95) 2 tbsp sugar 2 cups club soda Orange slices Lemon slices Peaches, sliced
Directons: 1. Combine the wine, orange juice, Grand Marnier and sugar in a large pitcher and refrigerate for several hours. 2. Just before serving, add the club soda, fruit and ice.
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Occasions Summer 2013
FOOD | Themed Celebration
Grilled Vegetable Salad
The Mediterranean Grill 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. The flavours are our inspiration for an outdoor barbecue featuring dishes that are lighter than classic North American barbecue staples but no less flavourful.
Featured Products:
Matos Rosé (PEI, $15.90) Two Oceans Rosé (South Africa, $12.75)
Antipasto Grilled Sweet Potato with Hazelnut Pesto Serves 8-10 Ingredients: ½ cup hazelnuts, ground 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
As for the wine; you don’t have to open a big red to go with these dishes. Do as they do in Southern France and enjoy a chilled rosé. A number of delicious rosé wines, from both sides of the Atlantic, are available at a PEILCC store near you.
Directions: 1. Preheat grill to medium-high heat. 2. Place the first six ingredients into a food processor and pulse 4 or 5 times until combined. 3. With the motor running, slowly add the olive oil until a rough paste forms. www.occasionsmagazine.ca
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FOOD | Themed Celebration
Antipasto Grilled Sweet Potato with Hazelnut Pesto 4. Brush the sweet potatoes with remaining 4 tbsp of olive oil. 5. Season with salt and pepper. 6. Grill the slices of sweet potato over medium-high heat. 7. Grill for 3-4 minutes per side. 8. 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.
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. Preheat grill to medium heat. 2. Slice the fennel bulbs lengthwise into ¼-inch thick slices.
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Grilled Fennel 3. Brush the fennel with olive oil and balsamic vinegar and season the slices with salt and pepper. 4. Place the fennel slices over medium heat. Close lid of the barbecue and cook for 5 minutes per side. 5. 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.
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
Occasions Summer 2013
Directions: 1. Preheat grill to medium-high heat. 2. Combine the garlic, thyme, olive oil and balsamic vinegar in a bowl. 3. Add the mushroom caps and marinate for up to an hour. 4. Grill the mushrooms over medium-high heat for 5 minutes per side. 5. 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.
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 mozzarella, roughly torn 10 large basil leaves, chiffonade (slice into thin strips)
Directions: 1. Preheat grill to medium-high heat. 2. Place the tomato slices, cut side up, on large pieces of foil. We recommend 3 to 4 tomatoes per piece of foil. 3. Season the tomatoes with salt and pepper and drizzle with olive oil.
FOOD | Themed Celebration
Balsamic Marinated Grilled Mushrooms 4. Fold up the foil to create a tight package. 5. Place the foil packages on top rack of barbecue set to medium-high heat. `Roast for 15-20 minutes. 6. Carefully remove the foil packages and cut open with scissors or open with oven mitts. 7. 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 a component piece 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 barbecued steak.
Roasted Tomatoes with Mozzarella
Grilled Zucchini Strips 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. Preheat grill to medium heat. 2. 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. 3. Brush slices of zucchini with olive oil and season with rosemary, salt & pepper.
ﱾﱽﱼﱻ
Experience Prince Edward Island
ﱾﱽﱼﱻ Indian River Festival
4. Grill the zucchini slices over medium heat for 3 minutes per side. 5. Place the zucchini on a serving platter and drizzle with balsamic syrup. Editor’s Tip: Leftover balsamic syrup can be use to add a punch of flavour to salads, is wonderful drizzled over sautéed mushrooms or can even be poured lightly over strawberries for a unique dessert.
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
The Indian River Festival is an annual summer long event presenting the finest in Classical, Maritime, Jazz, Choral, Traditional and World music concerts in the acoustic and historic beauty of St. Mary’s Church. Designed by renowned architect, William Critchlow Harris in 1902, and set in pastoral surroundings overlooking Malpeque Bay, Prince Edward Island, the warmth and integrity of the exquisite natural acoustics blend with outstanding performers to create a concert experience that is not to be missed. One of Canada’s best summer music festivals!
www.indianriverfestival.com 902-836-3733; Toll Free 1-866-856-3733
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FOOD | Themed Celebration
Grilled Greek Chicken Directions: 1. You can transform your vegetable antipasto into a colourful salad. Start by roughly chopping your grilled vegetables. 2. Place a layer of grilled sweet potato on the bottom of jar. 3. Add a layer of fennel, mushrooms, tomatoes and a layer of zucchini. 4. Garnish with a basil leaf. 5. Accompany the salad with really good extra virgin olive oil and high quality balsamic vinegar. 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.
Grilled Greek Chicken
Salad Niçoise
Serves 8 Ingredients:
Serves 8-10 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
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 lb baby red potatoes, halved, boiled 1 ½ lb 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
Directions: 1. Preheat grill to medium-high heat. 2. Combine the rosemary, garlic, olive oil, caper juice, lemon juice and lemon zest in a large non-reactive bowl. 3. Add the chicken and toss; place in refrigerator and marinate for 3 hours. 4. Remove the chicken from the liquid and season with pepper. 5. Grill over medium-heat for 8-10 minutes per side. 6. 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.
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Occasions Summer 2013
Directions: 1. Place the Dijon mustard, 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.
FOOD | Themed Celebration
*If you can’t find Niçoise olives substitute with any black olive. 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.
Greek Yogurt and Seasonal Fruit Parfait Serves 8-10 Ingredients: 6 cups Greek yogurt 1 cup honey 6 tbsp mint, finely chopped 6 cups seasonal fruit
Directions: 1. Combine the yogurt, honey and mint in a bowl; mix well. 2. Place a ¼ cup of the fruit in the bottom of a parfait glass and then top with ¼ cup of the yogurt mixture; repeat until all the fruit and yogurt is finished. Editor’s Tip: Another interesting twist to this dish is to substitute fresh figs for local fruit. Add some toasted nuts and you have another wonderful dessert recipe for your repertoire.
Greek Yogurt and Seasonal Fruit Parfait
master your grill
Salad Niçoise www.occasionsmagazine.ca
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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.
RESTAURANTS | Chefs
Fishbones Oyster Bar & Seafood Grill
Going for a
beer or two by Margaret Prouse
Looking for a relaxing break? Drop by a licensed establishment in PEI that suits your mood, and have a beer. . . or two. If you’re looking to order a made-in-PEI beer and watch the world go by, try Fishbones Oyster Bar & Seafood Grill at 136 Richmond Street on Victoria Row, Charlottetown’s summertime pedestrian mall. From one of Fishbones’ sidewalk tables, you can enjoy any of the offerings from the Prince Edward Island Brewing Company, slurp oysters from the bays surrounding the Island, and watch the musicians at the Always on Stage any afternoon or evening. There’s no better place in PEI to do some serious people-watching while relaxing with a beer.
Fishbones Oyster Bar & Seafood Grill
Hunter’s Ale House, located at 185 Kent Street, on the corner of Kent and Prince, in Charlottetown, is popular for its relaxed atmosphere, ample meals and big beers. With 14 domestic, premium, and imported beers on tap, Hunter’s offers something for everyone.
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RESTAURANTS | Chefs
The Old Triangle Irish Alehouse
The Old Triangle Irish Alehouse
In the afternoon, you’ll find local business people on their lunch breaks, and as the day wears on, music-lovers arrive for the entertainment. Hunter’s stage is a well-known indie rock venue. For those who prefer to take advantage of the summer weather, there’s a deck that hugs two sides of the building. The Old Triangle Irish Alehouse, at 89 University Avenue (University and Fitzroy) in downtown Charlottetown, attracts a diverse clientele: regulars in for a bite or a pint, families hungry for a good meal, and folks looking for some lively entertainment. In keeping with the Irish theme, there are 22 varieties of beer on tap at the Old Triangle, including, some say, the best pint of Guinness on PEI. There’s a large patio for those who love the fresh air. Inside, there’s entertainment – usually Irish music – five nights a week during the summer.
Hunter’s Alehouse
All three places open their doors at 11:00 am daily. Find out more at www.fishbones.ca, www.huntersalehouse.com, and www.oldtrianglecharlottetown.com.
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Occasions Summer 2013
Barking Squirrel Lager ($13.95, 6 pk) 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.
Style
LIFE | Style Watch
Watch Plan a Summer Potluck Party
Summertime means longer days, warm temperatures, and holidays, making it the perfect time of year to host parties and gatherings with family and friends. Whether your party is large or small here are a few easy to use tips for planning and hosting a summer potluck party. Involve your Guests Just because you are hosting the party doesn’t mean you have to spend all day in the kitchen preparing food. Turn your party into a potluck where guests are encouraged to bring a food item. Plan your potluck meal in advance by preparing a list of food suggestions as your guests will be sure to ask; what should I bring? Assign food items and keep a list of what everyone is bringing to prevent duplicates. Set the Mood Parties should be fun, so why not consider a themed party this year? For a Mexican fiesta; decorate using colourful glasses, plates, a piñata and serve up gourmet tacos, nachos, Margaritas and Corona beer. Another great idea is an Italian soirée with Italian foods, olive oils, breads and wines. Beach themes or sporting themes, the choices are endless to provide your guests with a unique experience. Make it Inviting A formal invitation will make your event feel special and help you stay organized. Create a guest list. Mail or email invitations with an RSVP date so you will know how many guests to expect.
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Susan Snow is a property stylist and the owner of Moving Designz Home & Cottage in Charlottetown, P.E.I. Visit her online at www.movingdesignz.com
Serve it Up Buffet Style Plan to have at least two tables set up for serving up the potluck food items. You will need space on each table to accommodate the food dishes, condiments, napkins, flowers, and decorative items. Create a Self-Serve Beverage Station Ice buckets and oversized tubs to keep your drinks chilled are a must have necessity for any outdoor summer party. Have lots of ice ready in an ice bucket for sodas, mixed drinks and cocktails. Use an oversized metal tub filled with ice, pop, beer, and/or water so that guests can help themselves, allowing you more time to mingle and relax. Decorate Using Everyday Objects Make the most of things you already have. Small decorative plant pots can make pretty holders for corralling napkins and eating utensils on a buffet style table. To add a little sparkle and glam to your event, glass vase cubes can easily hold veggies sticks, party snacks or chips. Add Ambiance Every great event needs the soft touch that only floral displays provide. Create your own table arrangements using greenery from your yard. An easy idea is to use pretty bottles or glasses with a single flower bloom in each for a simplistic touch. Be a Great Guest Thank your host and hostess by arriving with a small gift especially for them. Specialty food items like homemade jams, pickles, fresh garden veggies or a bottle of wine show your appreciation.
Occasions Summer 2013
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BEVERAGES | Mixology
Cherry Berry Cosmo Serves 8 1 ½ cups Pinnacle® Red Liquorice Vodka (750 ml, $25.95) ½ cup Meagher’s Triple Sec (750 ml, $27.50) 4 cups cranberry juice ¼ cup lime juice 2 cups club soda Lime wedges Maraschino cherries
Directions 1. Place the vodka, Triple Sec, cranberry juice and lime juice in a pitcher; refrigerate. 2. When ready to serve add ice, club soda, limes and cherries.
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Bigg is Bette Occasions Summer 2013
BEVERAGES | Mixology
ger er!
This summer we say bigger is better. Enjoy our pitcher cocktail recipes that are easy to make and even easier to serve.
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Cool Melon Serves 8 1 cup Skinnygirl Bare Naked Vodka (750 ml, $28.50) 1 cup McGuinness Melon liqueur (750 ml, $24.95) 4 cups white cranberry juice Âź cup lime juice 1 honeydew melon, cubed*
Directions 1. Combine all the liquid ingredients in a pitcher; stir. Refrigerate until ready to use. 2. When ready to serve add a couple handfuls of melon cubes or melon balls. *Line a baking tray with parchment paper. Cut the melon into cubes or make melon balls using a melon baller. Place in the freezer until ready to use. The melon balls will act as ice cubes.
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BEVERAGES | Mixology
Occasions’ Rum Punch Serves 8 1 ⁄2 cup Cruzan Aged White Rum (750 ml, $25.95) ⁄2 cup Cruzan Black Strap Rum (750 ml, $27.95) 2 oz Rosa’s Grenadine 1 ½ cups pineapple juice 1 ½ cups lime juice 1 ½ cups orange juice 2-3 limes, cut in wedges for garnish Maraschino cherries
1
Directions 1. Combine all the liquid ingredients in a pitcher; stir. Refrigerate until ready to use. 2. When ready to serve add the lime wedges and cherries; top with ice.
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Occasions Summer 2013
GRAPE EXPECTATIONS | German Wines
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, which appealed to the palates of a continent just beginning its wine tasting journey. But now Germany is distancing itself from the L-word. 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) amongst others, are also on the rise.
Unwind,
Relax &
Loosen Up Discover The Simpler Pleasures of German Wine
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Occasions Summer 2013
Fast Facts: • In 1985 dry wines represented 36% of German production, but in 2011 they represented 64%. • The production of the L-word (Liebfraumilch) is 25% of what it was in 1985.
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 its high terpene content. Terpenes are naturally
GRAPE EXPECTATIONS | German Wines
31 Days of Riesling This summer visitors to and residents of Charlottetown will have the chance to win a trip to Germany. Sims Corner Steakhouse & Oyster Bar is the only establishment on the Island participating in Wines of Germany’s 31 Days of Riesling contest which will award a lucky Canadian a trip to Germany. German Riesling is a versatile food partner. Be sure to try a glass with a plate of oysters or with your lobster. Sims Corner Steakhouse & Oyster Bar 86 Queen Street, Charlottetown • 902-894-7467 (SIMS) www.simscorner.ca
occurring compounds found in most grapes, although the highest concentrations are in aromatic grapes such as Riesling, Gewürztraminer and Muscat. Terpenes are responsible for an incredible range of flavours in Riesling, ranging from orange and lemon rind to herbal tones such as basil and rosemary, and even floral notes. 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: Clean Slate Mosel Riesling (Germany, $15.90) Moselland Ars Vitis Riesling (Germany, $16.95)
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.
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.
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Light and fresh styles of Riesling make for impressive partners to lighter styles of Asian cuisines such as Japanese, Thai and Vietnamese food; it is also has an affinity to shellfish, pink fleshed fish, fresh cheeses and poultry dishes seasoned with fresh herbs or aromatic spices. For traditionallylabelled German wines, look for the word “Kabinett” or “Spätlese”. For modern styles, look for the word “Classic”. Richer styles, often higher in residual sugar, pair well with full-flavoured cheeses, paté and some fruit based desserts. On traditional labels, look for the words “Auslese”, “Beerenauslese” or “Trockenbeerenauslese”.
Not Just Simply Sweet There has also been a significant shift from super-sweet styles of Riesling to drier
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GRAPE EXPECTATIONS | German Wines
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.
language of a German wine label has caused confusion for consumers on this side of Atlantic. Many producers now forego traditional labels in favour of lighter, more humorous approaches to labelling. Discover for yourself Germany’s fresh and fun approach to wine labelling. Example: Relax Riesling (Germany, $14.95)
Example: Deinhard Riesling Dry (Germany, $13.50) 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
The Crowd
Pleaser 28
This wine boasts sweet orchard fruit flavours and vibrant acidity. It ís a surprisingly refreshing white wine; that is a real crowd pleaser. Serve it chilled with grilled seafood or summer salads. Mark DeWolf, Editor, Occasions Magazine
Occasions Summer 2013
LOCAL FLAVOUR | PEI Lobster
Island Beef: IT'S BBQ SEASON by Carol Horne, PEI Flavours
How do you choose the best beef for the grill? Chef Ross Munro of PEI Culinary Adventures advises, “The more marbling the better, regardless of the cut.” Chef Munro also suggests trying a basic marinade: “Just mix up some olive oil, fresh garlic and cracked black pepper. Save the salt for just after you pull the meat off the grill to rest.” Munro’s grilling advice goes like this: “Grill on medium-high heat. Don't flip around too much. For that classic crisscross pattern, place the beef at 45 degrees, then turn it 90 degrees, flip and turn another 90 degrees. Grill just to medium-rare and let rest for 8-10 minutes before digging in. This lets the meat settle so it won't bleed out on the plate.” Chef Ross suggests staying away from store-bought steak sauces and instead creating your own with what you have in the cupboard.
Photo by James Ingram Who would have thought five years ago that restaurants across the country would be featuring Island products beyond the renowned mussels, oysters and lobster? Would we have predicted that trendy dining establishments like Black and Blue on Vancouver’s Alberni St. and Toronto’s,
McEwan, Pronto and North 44, would be promoting PEI Blue Ribbon grass-fed beef front and centre on their menus? But no need to jet off to Vancouver or Toronto when you can dash down to your local butcher.
What makes PEI beef so special? Cattle are raised in a traditional way, enjoying a fresh-air lifestyle and a diet of pastured grasses, grass and clover silage and hay, local grains and potatoes. The result: top-quality beef, rich in marbling and flavour. Heat up the barbecue right now! For more information, see peiflavours.ca.
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