SharedTable
Ask the Trusted Experts at Willow Park Wines & Spirits – come on, we dare you!
Willow Park Wines & Spirits // Edition 1, 2016 // H E LL O N E I G H B O U R
FEATURES //
33 11 DES TIN ATI O N T U SC A NY Willow Park Wines & Spirits shares its love for Tuscany and provides some hidden gems on your next visit.
20 HELLO NE I G H B O U R Enjoy fantastic recipes and favourite libations of acclaimed local chefs and bartenders.
48 A BOU T IQ U E W INE RY Meet Pierluigi Tolaini, proprietor and moving force behind the Tolaini Estate in Tuscany, and learn about wines that are a must try.
COVER // On our cover, Executive Chef Joel Williams at The Capitol Jazz Club & Tapas Bar prepares a lamb dish to die for. See page 27 for the recipe. Pair with a bottle of Picconero from Tolaini Estate.
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SharedTable Willow Park Wines & Spirits // Edition 1, 2016 // H E LL O N E I G H B O U R
Shared Table is a publication by Willow Park Wines & Spirits, Calgary, AB, Canada. All rights reserved. ©2016 While we do our best to confirm all details, we cannot be responsible for any errors or emissions. Printed in Canada.
WILLOW PARK WINES & SPIRITS REGINA, SK // 4715 Gordon Road (306) 585-1661 Open 9:30am–10pm
EXPERT ADVICE //
CONTRIBUTORS //
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WI N E + C H EE S E PA I R IN G 1 0 1 The art of cheese and drink pairing made just a little simpler. Try these great cheeses with classic wine pairings. We guarantee you’ll salivate!
SAF EGUARDI NG YOUR VIN O Our in house wine expert shares the tips and tricks to keeping your wine pristine as you store it away for that special occasion.
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D R I NK I NG S C O TC H According to our resident Trusted Expert, pairing a season with your scotch can vastly improve your experience. Who knew?
COCKTAILS Eight cocktail recipes to start your spring and summer off right. From classic to modern and a few in between. DESTINATION TOURS //
17 CRA F T ING B E E R Belgian crafted beers to a small town brewery in Saskatchewan. Beers worth tasting.
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45 CHIAN TI , ITALY, CHI L E & ARGE NT INA, BORDEAUX, FRAN CE Three of our signature wine tours to tempt all your senses.
Writers David Michiels, Steve Kamajian, David Gingrich, Peggy Perry, Erin Rosar Photography CJ Katz (Hello Neighbour) Design + Production Kelly Hartman, Hartman Design
CONTACT US // REGINA 4715 Gordon Rd, Regina, SK 306.585.1661 CALGARY MAIN STORE & CORPORATE OFFICE 10801 Bonaventure Dr SE Calgary, AB | 403.296.1640 CALGARY EAU CLAIRE Eau Claire Market #162, 200 Barclay Parade SW Calgary, AB | 403.262.9463
REGINA HAS A BRAND NEW REASON TO Celebrate Local wine, beer, spirit and whisky enthusiasts have a brand new reason to celebrate as Willow Park Wines & Spirits proudly opened our doors to a brand new store in Harbour Landing. Our 6500 square foot store was built as a destination store for the city of Regina. The modern store layout was designed to enhance your shopping experience and inspire our customers to explore the wonderful world of food and libations. Come in and discover our impressive product selection, great prices and knowledgeable team of Trusted Experts. Taste, learn and enjoy at our signature tasting classes and events led by a
Willow Park Wines & Spirits Trusted Expert or special guest. Watch for our events calendar available in the fall, winter and spring. Visit us in store or online at www.willowpark.net for the latest event calendar and promotions. I am proud of the team we have assembled in Regina. We’re lucky to have some of the most passionate and knowledgeable product experts ready to bring you un-paralleled customer service. Willow Park Wines & Spirits has grown into Canada’s largest privately owned liquor retailer in over 22 years of business. We’re recognized as a leader in advanced wine & spirit
education programs, product selection and customer service and I am excited to have the opportunity to bring our expertise to the city of Regina. We look forward serving you for years to come.
Sincerely,
Wayne Henuset
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PART NER W ITH US
Š 2016 Apothic Wines, Modesto, CA. All Rights Reserved.
Partner with the Trusted Experts at Willow Park Wines & Spirits Willow Park Wines & Spirits began operations in 1994 as the largest private liquor store in Canada. Our flagship 30,000 square foot retail store in Calgary quickly became a leader in product selection, education, value, great service and community leadership. Willow Park Wines & Spirits is one of the most successful retail liquor stores in Canada. With our unique brand, marketing, educational programs and strong community presence we
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continue to grow every year. Building upon our retail experience and customer service we bring to market retail liquor stores where customers can shop, learn and enjoy everything wine, beer and spirit related in a casual and fun atmosphere. Leveraging our product knowledge and industry relationships we are able to identify new product trends and source some of the most sought after specialty products from around the world.
The Team at Willow Park Wines & Spirits Regina Store.
Willow Park Wines & Spirits is looking to share its experience. Please contact us at 403-296-1640 ext 269 or steve@willowpark.net for potential partnership opportunities.
Planning to get involved in the privatization of the liquor industry in Saskatchewan? Contact us for potential partnership opportunities.
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The art of pairing cheese By Erin Rosar, Willow Park Wines & Spirits Trusted Expert
With so many different styles to choose from it can be a bit tricky to decide which wine, beer or spirit would be best, so the helpful hint that we will share is to “always pair to the strongest flavour in the dish.” For example, if you have a cracked pepper cheese you would pair to the cracked pepper flavour. Each one of these cheese styles will have its own personality and we always want to find a pairing that brings out the best in both the wine and the cheese.
BELLAVITANO – COW’S MILK - USA This US asiago style has notes of cheddar mixed in. Nicely aged with lots of crystallization. Caramel, floral, nutty, sharp notes dominate with a great synergy between these flavors.
Bellavitano is offered in different flavors: 1 Balsamic-Soaked in balsamic vinegar with the woody, earthy, caramel notes of the vinegar coming through. 2 Merlot-Soaked in merlot wine with the stunning visual of a purple exterior. Some slight woody fruity notes can be sensed in the background.
Wine Highlight: Ghost Pines Winemakers Blend, Merlot, California It’s always hard to pick just one but for the sake of pairing we’ve decided to share a pairing for the Merlot Bellavitano. The wine soaking of the rind brings soft aromatics to this cheese and hints of berries on the finish. For a perfect pairing we suggest pairing this cheese with this silky, yet well-structured merlot that is filled with lush blackberry and red plum flavours along with hints of dark chocolate and ground coffee beans, perfect with the sharp and earthy notes in the cheese.
3 Raspberry-Soaked in raspberry ale, a slight pink tinge on the exterior and a hint of raspberry in the background. 4 Gold – Straight up on its own. 5 Espresso-Rubbed with finely ground espresso on the exterior. 6 Olive Oil and Rosemary – slightly less aged with notes of the resin of the rosemary-great for cooking with. Love this cheese in morning waffles.
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MANCHEGO – SHEEP MILK – SPAIN A well-known cheese with history and character. Manchego has been produced for at least 2000 years. Originally aged wrapped in grass, the modern version pays tribute to this with the distinct pattern in the rind of every wheel. Sold in a variety of ages, most often ranging from 3 month to a year. When on the younger side, this cheese is mildly milky with floral notes. Once 12 months arrives, the cheese becomes drier and more concentrated with a nutty earthiness coming through.
Classic Pairing: Spanish Rioja, Oloroso Sherry or Brown Ale The savory flavours in this cheese look to meet their match in the glass. When pairing this delicious cheese we look for products that bring rich flavours that are multilayered and bring earthy and integrated flavours to the mix. Think strawberry fruit, leather, warm baking spices and a hint of vanilla.
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Wine Highlight: Marques De Caceres, Crianza, Rioja, Spain A classic wine with a loyal following from around the globe that never disappoints. Made from a blend of 85% Tempranillo and 15% Grenache/ Graciano this wine always delivers the sweet flavours of ripe red fruits, blended perfectly with the spices and leather notes that show the traditional wine styles of the area. With firm yet silky tannins this wine is perfect to serve with grilled red meats, grilled vegetables, paellas, chorizo sausages and hard to semi-firm cheeses. If you haven’t tried this wine you must; you’re going to love it! Great value for a fantastic wine!
CAVE AGED GRUYERE – RAW COW MILK – SWITZERLAND Made with strict rules on production and aging, the cheese is full of character and complexity and aged in caves in the mountains of Switzerland. The cave environment contributes to the flavours and the texture. Earthy, musty and sharp flavours dominate with the synergy of these flavours being the reason that it is so good.
Classic Pairing: French Pinot Noir from Burgundy or young Bordeaux The rich and earthy notes in the cheese come alive when paired with a wine that emulates as many flavour layers as this delicious cheese offers. For a beer pairing, Belgium blonde style or a wheat beer (Weisse Beer). Both will bring texture and a brilliant earthiness to the pairing.
Wine Highlight: Chateau Angludet, 2012, Bordeaux France With a history that can trace its roots back to 1150, Chateau Angludet is recognized as one of the oldest properties in Bordeaux. This classic and elegant wine brings flavours of ripe raspberries, red plums and black currants to the pairing along with subtle notes of earth, pipe tobacco and vanilla beans. An elegant yet vibrant pairing for anytime a great glass of wine is needed.
LE CENDRILLON “THE CINDERELLA” – GOAT CHEESE – CANADA Le Cendrillon (Cinderella) is produced by La Maison Alexis de Portneuf Inc. in St. Raymond de Portneuf, located 50km northwest of QuebecCity on the north shore of the St. Lawrence River. It is a vegetable ash-covered, soft, surface-ripened goat cheese with a marble-textured rind, a smooth ivory body and a semi-strong, slightly sour taste that becomes stronger with age. Le Cendrillon was voted the best cheese in the world at the World Cheese Awards 2009, beating out 2,440 entries from 34 countries.
Classic Pairing: Sauvignon Blanc from the Loire Valley in France (Sancerre) or IPA Style Beer The high acid goat cheese pairs perfectly with a high acid wine or high hop style beer.
Wine Highlight: Chateau de Sancerre This is always a classic and with vineyards that date back over a 1000 years it’s no wonder that it has found favour with wine enthusiasts all over the world. Its pale gold colour, enticing aromas and flavours of fresh herbs, lemons, grapefruit and white flowers will delight with every sip. A must have wine for every kitchen.
BRIE – COW MILK 1 Double Cream Named double cream since extra cream is added during the production to increase the milk fat content to add to the richness. Brie cheese is a bloomy rind style, meaning that the fluffy white exterior on the outside ages the cheese from the outside in. The bloomy rind is a mold that is added. Typically, Canadian versions are soft, salty and on the milder side with a milky creaminess and slight earthy mushroom notes in the background. The French versions range between mild to on the stronger side. Less salty than the typical Canadian version, the milder ones will have milky creamy notes. Known in France as the “King” of cheese, the brie de meaux is bolder with more of the mushroom earthiness. 2 Triple Cream Triple cream means even more cream making the cheese more buttery . Rich buttery goodness is typical. Some such as Pierre Robert can be cave aged adding more complexity and more earthiness. This often changes the rind adding a slightly soapy character.
Classic Pairing: Creamy, rich and decadent cheeses can be such fun and the almost butter like consistency and sublime flavours give us so many different choices to compliment with a pairing. The flavours can also change as we add nuts, fruits and compotes into the mix. For example, brie with a raspberry compote would be delicious with a Raspberry Kriek style beer. Classic matches that you should also try include big and buttery chardonnays, earth driven pinot noirs and fruity, yet dry rose styles. Don’t be afraid to experiment.
Wine Highlight: Canard Duchene Authentic Brut Champagne, NV Nothing is more sublime than rich and creamy brie with a glass of toasty champagne. It is a treat that everyone should enjoy. This champagne is perfect for any occasion as it’s filled with delicate flavours of ripe apples, lemon rinds, soft vanilla notes and hints of brioche toast, served with slices of fresh baguette and your favourite brie it is shear magic with every bite.
BLUE STILTON – COW MILK – ENGLAND Another cheese with strict rules on production. This cheese can only be made in a specific region of England. This is the other King of Cheese, the English version. Though considered a strong blue cheese, those who love blue may not agree. Buttery, nutty, earthy notes are present with the lingering blue cheese character. The different manufacturers do put their own spin on their cheese. The texture runs from on the creamy side to firm and crumbly. As Stilton ages it can pick up a pear flavor in the background. Though considered a defect, there are fans who think this is when it is best.
Wine Highlight: Taylor Fladgate Late Bottle Vintage Port What’s not to love about this deeply hued and fragrant wine? On the nose you’ll be greeted with rich aromas of black plums, cherries, sweet black berries, vanilla bean and hints of cedar and black liquorice nibs. On the palate you’ll be excited to experience all the flavours that the nose of the wine promised you along with a velvet like mouth feel and deliciously long lingering finish.
Classic Pairing: Ruby style, Late Bottle Vintage or Vintage Port Other delicious pairing ideas include a juicy California Cabernet, Zinfandel or Cherry Porter. For an opposite style of pairing you can try drizzling honey overtop of the Stilton and then serving with a Sauternes or Tokaji with dried peaches, apricots and walnuts.
Note on Brie Rinds – Yes they are a mold. Yes they can be eaten. It is a specific strain that does not harm us. Though it is edible, not everyone enjoys it. Some are very mild and thin such as on fromage d’affinois, and some are stronger with earthy mushroom notes, soapy notes and can have an ammonia aroma and taste depending on style and age.
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D ri nki ng S c ot ch . .. D ri nkiall ng Sin c ot ch . .. timing! It’s the It’s all in the timing! By David Michiels, Willow Park Wines & Spirits Scotch Expert
By David Michiels Willow Park Wines & Spirits Scotch Expert
I BET MANY OF YOU, AT SOME TIME IN YOUR LIFE, hAvE hAd A SCOTCh ThAT YOU dIdN'T LIKE. BECAUSE OF ThAT ONE ExPERIENCE YOU hAvE vEEREd AWAY FROM TRYINg OThER SCOTChES JUST IN CASE ThE NExT ExPERIENCE IS ThE SAME. IF ThIS hAS hAPPENEd TO YOU, YOU’RE NOT ALONE ANd I FEEL ThAT I NEEd TO ShARE WITh YOU ThE AdAgE
“there is no such thing as a bad scotch, just bad timing.”
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PROFILES //
Now, YOU MAY BE ShAKINg YOUR hEAd AT ThIS BUT I’M gOINg TO ASK
to better appreciate the aromas and flavours the whisky has to offer.
YOU TO gIvE ME A ChANCE TO ShARE WITh YOU hOW YOUR WhISKY ExPERIENCE CAN BE dIFFERENT dEPENdINg NOT ONLY ThE WhISKY YOU’RE TRYINg BUT ThE SEASON YOU ARE SIPPINg IT IN.
Similar to beer and wine, different whiskies taste better in different seasons. In the summer you’re going to look for a whisky that has a shorter finish. Conversely, in the winter search for a whisky with a longer finish, one that will linger on your palate as you try to warm up on a chilly night. When choosing a whisky you’ll also want to look for different flavour profiles to mark the season. Whiskies that offer more stone fruit and tropical flavours such as peaches and mango nuances are wonderful on warm summer evenings. While whiskies with heartier Christmas cake and spice notes naturally pair with the days of winter. Additional helpful hints to keep in mind is that Bourbon and Sauternes cask finished whiskies generally are shorter with a vanilla bean note in their flavours whereas Port and Sherry cask finished whiskies linger longer on your palate with flavours of dried fruits. Peaty scotches are the ones with the rich smoky flavours that many describe as smelling like a campfire. These can be very powerful in both aromatics and flavours and may seem too much for you at first, but trust me when I say that they can quickly become your favourite during the cold winter season. Also remember a drop of water or two will help tone down the heat from the alcohol which creates the burn on the nose and palate, thereby allowing you
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When choosing and enjoying whisky remember that there is no wrong way to drink your favourite scotch and that simply spending more does not always mean that it will be more enjoyable. In the end, you are the best judge of your own personal taste so just have fun navigating your way through finding the right taste profile. Think of finding the right whisky to be a bit like buying a car. You’ll want to do some research, compare notes with friends and test drive (sample) a few before you pick the one that’s right for you. Attending whisky events and product seminars offer you the opportunity to sample different whiskies which will help expand your palate and knowledge. As you start discovering the different taste profiles and selecting the ones you like, you will begin to define your preferred flavour profile. I akin learning to love whisky to learning a new language; it takes time, patience and practice. Then one day it will all feel like second nature as you sniff, sip and taste while enjoying your favourite dram.
~ DE S TINATION ~
The glenlivet 15 Year Old Tomatin 15 Year Old Tullibardine Sovereign
SPRING/FALL SEASON – SHERRY Cask finish with dried fruit notes. Longer finish. Balvanie doublewood 12 Year Old Aberlour A’Bunadh Cask Strength The Macallan Amber
The world of whisky is a topic that can keep your quest for knowledge busy for years to come. Please don’t be afraid to venture out and try new whiskies. There are so many great scotches out there to try. Don’t get caught in a rut and only drink one. Remember trust your judgement, ask questions and most importantly keep things simple. As you start on this new flavour adventure may we suggest a few whiskies that we think will offer you great flavours, aromatics and enjoyment from every glass. Cheers!
TUSCANY
SUMMER SEASON – BOURBON Cask finish with vanilla notes. Clean, crisp taste profile.
By Peggy Perry, Willow Park Wines & Spirits Trusted Expert
T
WINTER SEASON Peaty/smoky styles for cool winter nights. Ardbeg 10 Year Old Bowmore 12 Year Old Lagavulin 16 Year Old
he Trusted Experts from Willow Park Wines & Spirits have been travelling to Tuscany for over a decade. What began as a television show to share the wonders of Italian wine and food became an annual pilgrim-
age to unite enthusiastic winemakers, cooks and wine lovers in the beautiful Tuscan hills. The people of Italy embrace whole heartedly the concept of the shared table. They love opening up their
homes and hearts to travelers who want to learn about their history, their cuisine and their tradition of wine making.
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~ D E S T I N AT I O N ~
TUSCANY Last year the team from Willow Park Wines & Spirits spent five weeks in Italy, sharing our love of the Tuscan people, wine and food with over a hundred friends, family, chefs and customers. We have created many special memories and life time experiences all due to our gracious hosts. So many warm welcomes from families of wine that freely give their time to welcome us into their homes and at their tables. The trip usually starts in the ancient village of San Gusme where our hostess Maria Sorgani has resided for many years as the Jackson Family Estates designer and host at their Italian property Tenuta di Arceno. Maria helps us get our guests settled in the privately owned apartments found in the walls of this 11th Century village. We start with a welcome meal at La Porta del Chianti, a destination restaurant for local food lovers that showcases the food of Sicily. The village is surrounded by the vineyards of Tenuta di Arceno in every direction and this vast estate is the single largest intact Chianti Classico Vineyard in Tuscany.
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From this central base we can easily travel to Tuscany’s most scenic wine towns, Montalcino, Montepulciano and San Gimignano. We participate in cooking classes, enjoy formal tastings and fantastic meals with local ingredients complementing perfectly the lively wines. This is Sangiovese country and when your visit is over, you will understand its’ every nuance. The more modern varieties Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Syrah will also be tasted and we will learn of the maverick “Super Tuscan” producers who have left an indelible imprint on the new wine standards of Italy.
Montepulciano is a Renaissance and medieval hill town in the province of Siena in southern Tuscany. Renowned for its pork, cheese, "pici" pasta, lentils, and honey, it is known world-wide for its wine.
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~ D E S T I N AT I O N ~
Cooking classes are essential and each year we try new schools and return to old favorites. The most intriguing stop is at Sting’s Tuscan Estate Tenuta Il Palagio where all the produce is organ-ically grown, right down to the wild pigs for the prosciutto. A favourite stop is at Fonte de Medici with Michelin Starred Chef Matia Cincello where, in his modern kitchen, we are well entertained with a constant stream of jokes as he helps us unravel the intricacies of top level cooking. The casual Pici making classes at Carpineto’s home winery in Montepulciano has been among the most popular classes. The barbecue class at Castello di Fonterutoli is excellent as is the causal pizza making nights at the home of our very special friend Louie Tolaini.
T U S C The AN Y Towns
A traditional stuffed meat with cooked with fresh sage, butter and olive oil. >>
1 Castello di Gabbiano When we first started out trips to Tuscany we were welcomed at the beautifully restored Castello di Gabbiano by the warm and welcoming couple Cornelia and Ivano. We were their very first guests back in 2007, having rented the entire castle for our boisterous group of 20. It was a good test for the newly renovated castle, from the plumbing to the sound proofing. The cooking school is highly recommended and their on site store makes a great stop to pick up wine, olive oil and their very special vinegar. Castello di Gabbiano Via di Gabbiano, 22, 50020 Mercatale Val di Pesa FI, Italy +(39) 055 821053 www.castellogabbiano.it
Winery tours are an integral part of the Tuscan experience. Although 90% of the wines are made primarily with the sangiovese grape, you will be astounded at the wide range of styles and flavours. As you visit each winery and study the variations in soil, vine age, winemaking techniques and aging processes you will gain a deeper understanding and appreciation for Tuscan wine. The shared table in Italy offers the chance to enjoy the wine with the cuisine it was made to pair with and certainly leave you with a life time of memories to treasure.
2 Siena Siena welcomes shoppers looking for locally made food specialties, hats and clothing. And for the people watchers, a seat at the Libermente Osteria on Piazza Il Campo, in the center of this ancient town is the best way to mingle with the locals. The complimentary appetizers with a glass of Campari, a beer or some prosecco is the perfect way to end a day of touring. Recommended Lunch Spot: Osteria Le Logge Di Vigni M. 7 C. Via Del Porriont, 33 – 53100 Siena SI, Italy
Recommended Gelato: Linda Evasiuk making Pici at Carpineto >>
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Gelateria Grom Via Banchi di Sopra, 11, Siena SI, Italy
3 Montepulciano Montepulciano is a favorite stop. Mostly because of the warm welcome we receive from our hosts Bianca and Antonio at Carpineto. After a day of making Pici, walking through the vineyards and tasting Vinsanto, everyone is ready to explore the ancient hill top village of Montepulciano (see previous page). As we stroll to the top of the town we stop at the linen, leather and shoe shops.
Michael Bigattini Senior Product Consultant Willow Park Wines & Spirits
4 Montalcino Montalcino is the hilltop town surrounded by the iconic vineyards that make up Brunello. Our destination every year is the home of Mario and Anthena Bollag, owner of Terralsole. We are welcomed by Mario who takes us to the cellars for a tour and tasting while Anthena puts the finishing touches on what is always a great home cooked lunch. Mario is as passionate about his wine as Anthena is about her music. Many guests claim that listening to Anthena on her fiddle is the highlight of their week in Tuscany.
The historic town of Siena, Tuscany
Terralsole Villa Collina d’Oro, 160/A 53024 Montalcino, Siena, Italy www.terralsole.com
5 San Gimignano San Gimignano has a magical feel with its thin towers and ancient cobble stone streets. This is the ice cream break after a busy day of tasting. It also makes a great dinner stop as many of the restaurants hang off the exterior walls allowing wonderful views of the surrounding areas. Book dinner at Ristorante Le Vecchia Mura. Ristorante Le Vecchia Mura Via Piandornella, 15 San Gimignano SI, Italy www.vecchiemura.it 17 // Willow Park Wines & Spirits
CRAFTING an experience in S A S K AT C H E WA N
~ D E S T I N AT I O N ~
T U S C Contacts ANY
RESTAURANTS
4 Barone Ricasoli Loc. Madonna a Brolio, 53013 Gaiole In Chianti SI, Italy www.baronericasoli.com Cooking Classes: By request only. Email: j.albert@ricasoli.it
We love to share these experiences with all our customers. Whether you join us on one of our trips or take away some of the contacts in this article and enjoy on your own. WINE TOURS
5 Scuola di Cucina di 1 La Porta del Chianti
Lella Cesari
Piazza Castelli 10 Localita San Gusme, 53019, Castelnuovo Berardenga, Italy +39 0577 35903
Ciampoli Via Fontebranda 69 – 53100 SIENA, Italy Lella +39 338 868 2801 www.scuoladicucinadilella.net
2 Riserva di Fizzano Restorante Rocca Delle Macie località Fizzano, 53011 Castellina in Chianti SI, Italia www.roccadellemacie.com
1 Tenuta di Arceno Tenuta di Arceno S.r.l. – Società Agricola Loc. Arceno 53010 San Gusmè Castelnuovo Berardenga, Siena www.tenutadiarceno.com/en Tasting Room is open Mon – Fri. By appointment Sat/Sun please call +39 0577 359346 or info@tenutadiarceno.com
COOKING SCHOOLS CONT’D
COOKING SCHOOLS The Italians love food and embrace the shared table like no other culture on earth. They worship their collected foods – from truffles to wild boar. They speak reverently of the cheese maker down the road making a special paprika crusted goats cheese or the bakery with the best canelli.
1 Castello di Fonterutoli Via Puccini 4, 53011 Castellina in Chianti SI, Italy www.fonterutoli.com Cooking Classes: www.fonterutoli.com/Osteria
By Dave the Beer Guy,
For more info on our trips please contact Linda Evasiuk with WP Tours. linda@wptours.net
Willow Park Wines & Spirits Trusted Expert
For over six years Willow Park Wines & Spirits has been receiving valuable customer feedback on what they wanted to see on our Beer Wall. With their guidance we have been able to create one of the most exciting and truly incredible beer selections that we’re so proud to be able to offer to the province of Saskatchewan. For the longest
time when anyone would speak of beer in Saskatchewan 'twas always a conversation about how many rabbits were on the can”. Now, however, there is such buzz about the budding new beer market that has local beer enthusiasts losing their minds for craft beer and all the choices that are coming into the province.
2 Tenuta Il Palagio Contact: Cynthia Brody +1 212 246 2977 ilpalagioevents@gmail.com www.palagioproducts.com
3 Fonte di Medici 2 Carpineto Dudda – 50022 Greve in Chianti (FI) Tel. +39.055.8549062 www.carpineto.com
3 Tolaini Strada Provinciale 9 di Pievasciata, 28 Loc Vallenuova 53019 Castelnuovo Berardenga, Siena Tel. +39 0577 35 69 72 www.tolaini.it/en Willow Park Wines & Spirits
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Via Santa Maria a Macerata, 31 50020 Montefiridolfi (Fi) Phone +39 055 82 44 700 www.fontedemedici.it/en Cooking classes can be scheduled everyday except for Sundays between 9:30 am – 12:30 pm and 3:45 pm – 6:45 pm. Reservations are required. Each class must have a minimum of 4 participants. Email: scuoladicucina@fontedemedici.com 19 // Willow Park Wines & Spirits
One of the most exciting evolutions in the beer market in Saskatchewan is not only the new brews that are being release but the new microbrewery culture that is growing and the love and appreciation that it is receiving from its most loyal and homegrown fans! One could definitely ask how this rapid growth of craft beer is changing the beer market and beer drinker in the province, but first let’s take a look at what exactly a craft beer is and how they differ from some of the classic offerings that have been available on beer shelves for years. Craft beer is defined by the Brewers Association as being “small” independent and traditional, defined as an annual production of 6 million barrels of beer or less. The brewery also must be 75% owned by a craft brewer and the beers made must have a flavours that come from traditional and innovative brewing ingredients and fermentation techniques. Today, there are over 520 craft breweries registered in Canada and that number continues to grow each year. The industry as a whole has grown by over 70% in the last 5 years alone. Many of these beers successes can be attributed to fan led marketing with beer enthusiasts using social media sites such as Facebook and Instagram to share their admiration for their favourite brews. As many of these beers are at times, seasonal and batch produced, traditional marketing channels don’t work because by the time the cam-
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paign starts the beer is usually sold out already. Craft beers have also been part of the “healthier lifestyle” movement as people look for ways to support products that are made with local and minimal ingredients that they can name. One of the most exciting parts about being a beer enthusiast is the amount of beer to try and the never ending quest to discover new brews and styles. To help with your life long beer tasting adventure, I have put together a collection of styles that are sure to keep your glass and your palate happy.
BEERS TO TRY
1 MUNICH STYLE HEFEWEIZENS Germany is most famous for their wheat beers and this is a beer style that can be enjoyed all year long. The light, creamy and tropical banana nuances mixed in with soft clove notes make this a perfect patio sipper. Hefeweizen beers are traditionally served in a tall vase like glass that allows the drinker to enjoy their rich colour and cloudy appearance in the glass. Here are a few classic examples of Hefeweizen for you to try: Erdinger Weiss Bier and Paulaner Hefe which are both very similar examples of the style but with slight differences in yeast profile and of course their history.
on this beer are not unlike most hefe Biers only Erdinger tends to have a little bit more of a tropical and pineapple-like acidity that works incredibly well with spicy dishes such as curries and chorizo sausage based dishes. Paulaner, Hefe was one of the original six Oktoberfest breweries in Munich, Germany and it has been a beer staple in the country for over 350 years. This extensive brewing history affirms that is this is not only a quality product but, like many great songs, it stands the test of time. Please, do not age this beer, it is best when enjoyed fresh and young with its’ optimum drinking time being 1 year after brewing. On the palate the Paulaner Hefe delivers a creamy, citrusy and softly spiced flavour that is sure to delight.
Erdinger Weissbier Bier is considered a “young kid” with a history dating back only 150 years, this beer has taken the world by storm by becoming one of the best picks in the world. The brewery is located just 20 minutes north east of Munich, which keeps them just outside of the Oktoberfest boundaries. This distance has allowed them to create their own amazing festival in the town of Erding called HerbsFest, which is really a smaller version of Okotoberfest. Flavour notes
2 BELGIAN SAISONS + BLONDES Another great style to enjoy is the Belgian Saison and Belgian Blondes with the wonderful citrus and peppery flavors. They allow any Spicy cuisine like Indian, Latin, or Asian food, dance on your tongue rather than just burning your mouth. Here are a couple of great Saisons that are very notable.
ending flavour. It starts sweet, then earthy, big acidity, a cellared buttery oaked funk, then a spicy and dry finish. Very complex. This pairs amazing with le 1608 cheese or any funky old cheeses. Dulcis Succubus is a very special beer from Microbrasserie Le Trou Du Diable, established in Shawinigan, Quebec in 2006. This brewery really only makes flawless beers. This particular beer is brewed once a year from their one-off line and hence a bit more price. However there is a reason for that, this Saison is a farmhouse ale base that is brewed with a special strain of yeast called brettanomyces. This adds layers and is lightly sour with very earthy tones throughout. It is then put in to an American Botrytis white wine barrel for 6 months which gives it a never-
glass topped with whip cream, shaved 75% cocoa and a cherry on top. Pure perfection in a glass.
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to brewing to canning. Of course being backed by their local market in Swift Current this brewery is off to a quick start.
A little more closer to home, Saskatchewan craft beers are booming with over 13 craft breweries now calling the province home and more in the works. A few passionate beer enthusiasts have jumped into this excitement head on. Clayton and Kari Stenson from Black Bridge Brewery are one such team. Using the philosophy of “cans are better” and theirs stand out easy to read labels, makes this beer easy to find and understand what liquid is in each vessel. At Black Bridge Brewery careful attentions is given from selecting ingredients
Black Bridge Brewery craftsmanship can be seen in their Milk Stout. This beer pours a dark black with the aroma of dark chocolate and dried fruit. The sweetness is balanced by the roasted malt, with a rich and creamy mouth feel, which is a kin to Chocolate milk for adults. At 5.3% alcohol by volume tis a good thing this only comes in a pack of 4. Milk Stout pairs well with any hearty Chili dishes, and Cocoa Molé a wonderfully sweet and spicy Latin dish. You could even put it in a parfait
There has never been a better time to be a beer enthusiast in Saskatchewan. Mixed in with all the new local brew making talent and a growing selection of beers from around the world, the selection of craft beer offerings continues to grow each month. It truly doesn’t get any better than this for a beer fan! As the weather changes so do the wonderful world of beers. Be sure to keep stopping in at Willow Park Wines & Spirits to check out the beer wall as we continue to grow inventory of seasonal small batch beers to tempt your palates. Also coming soon: beer classes, tastings and special dinners that you can share with beer enthusiasts. Cheers!
Dupont Saison is the true Saison. If you look up the word Saison in the dictionary there would be a picture of Dupont right beside it. This is not only one of the best in style but it has over 65 years of brewing experience to say so. Dupont is wonderfully spicy with natural flavours from the yeast profile. And let’s not forget the funky layers of fantastic that this brew has – quite a wild fruity aroma, floral yet barn-yardy. Not unlike certain stinky cheeses that are so loved. This beer has all this but is also one of the most refreshing beers for the patio. It pairs amazing with spicy tapas and is a must with any Tandoori dishes.
Gordon Road & Lewvan Drive
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CRAVE KITCHEN + WINE BAR
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Willow Park Wines & Spirits recently opened its new retail location
EARLS KITCHEN + BAR
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and spirits. get a glimpse of the local upcoming talent and longtime favourites. From Executive Chefs to mixologists, we learn about their craft, inspiration and guilty pleasures.
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VICTORIA’S TAVERN Photography by CJ Katz
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MALT CITY WHISKEY + BEER 2201 11th Ave #100, Regina, SK (306) 559-6258
Featuring Patrick Rafter, General Manager + Owner
Q // Favourite dish at Malt City? A // Double Inferno Burger: a spicy pork pattie and a beef pattie with pickled chilies. Heavily spiced – 3 out of 5 on spicy chart. We grind our own meat and use homemade house ketchup. Everything is from scratch!
Q // If this is your first time trying Scotch what would you suggest one try? A // A taster of 2: one extreme peat and one that wasn’t peated... try Ardbeg Uigeadail which is leathery + rubbery and Glenmorangie Original (non peaty).
THE MOCHA POT AU CRÈME Ingredients: 2 cup whipping cream 1/2 cup whole milk 150 g/6oz dark chocolate chopped 6 egg yolk 1/3 cup sugar 2oz espresso beans ground
Q // Your worth-it junk food? A // Doritos Zesty, Nibs, Snickers – the perfect trifecta!
Q // What is a great snack food to eat with Scotch? A // Pickles. Whiskey and pickles are the perfect pair. Try a sip of pickle juice then try the scotch. You’ll always want a side of pickle juice.
Method: 1. Combine ground espresso with milk and cream in a sauce pot and bring to a simmer over medium low heat. Remove from heat and let steep for 5 minutes. 2. Meanwhile, in a stand mixer beat eggs and sugar until pale in colour and smooth. Reduce the speed and slowly pour in cream mixture. Scrape down the sides of the bowl with a spatula, add chocolate and mix until chocolate has melted. 3. Pour the contents of the mixture through a fine mesh sieve into a pyrex measuring cup or a heat resistant jug. Preheat oven to 325 F. 4. Place 6 ramekins or coffee cups in a baking dish that will fit them comfortably. Distribute custard between them. Pour warm water into baking dish 1/3 of the way up the ramekin or coffee cups. Cover with foil wrap and bake for 1 hour, rotating the pan half of the way through the cooking process. When finished remove ramekin/cups from water bath and refrigerate for at least 4 hours to set.
Q // Favourite cocktail? A // A Scotch Old Fashioned – an unusual twist.
PATRICK’S GUILTY PLEASURE // Pop remixes of my favorite 80s and 90s songs like the EdEN remix of Billie Jean. I almost went to music school but logic weighed in and I got a degree in economics. That’s where I started drinking whiskey – gibson’s Finest.
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THE WALNUT ROLL Ingredients: 1 11”x 8” sheet puff pastry (store bought or homemade) 1/3 cup + 2 tbsp butter 1/4 cup sugar 1/4 cup honey 2.5 cups crushed walnuts 1 tsp cinnamon 1 tsp 5 spice
• Combine sugar, honey and 1/3 cup butter in a sauce pot and bring to a simmer over medium low heat. Stirring constantly, simmer until sugar has dissolved. Remove from heat and stir in walnuts and spices. • Place puff pastry on a parchment paper lined baking sheet lengthwise. Spread walnut filling over ¾ of pastry, leaving at least 2” on cover at the top. Starting at the bottom of the pastry,
roll into a cylinder. Make sure that the end of the cylinder is under the roll so it does not pop open when baking. • Preheat oven to 350 F. Melt remaining 2 tbsp of butter. Using a sharp knife, cut slits into the top of the pastry roll and brush melted butter over top. Place roll in oven and bake for 20 min or until dough is golden brown. Remove from oven and completely cool before slicing.
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Castarède Armagnac XO Willow Park Edition, France
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THE HOTEL SASKATCHEWAN 2125 Victoria Ave (306) 522-7691
Featuring Christian Konrad, Executive Chef
Q // What is it like to be the chef at such an iconic hotel? A // Well first of all it is a pleasure and an honour. Hotel Sask means so much to so many people and in so many ways... everyone has a story of a baptism, wedding or an event... it’s an integral part of the community. Q // If you could dine with anyone who would it be and why? A // Anthony Bourdain (famous American chef, author and television personality) because I think we would get along well. He’s an “old time” chef and really enjoys himself. Q // What is your favourite condiment and why? A // Hot sauce... Habanero. Q // Your current favourite spice? A // Tarragon. Great for seafood. I like how it works, it stands well on it’s own. Q // In your travels, what has been the most interesting food destination? A // São Paulo Brazil. It’s a hidden gem for foodies. Brazil is so diverse: the amazon to the sea. Their food is like this. Q // Your worth-it junk food? A // Gyro wraps Q // Favourite drink, bottle of wine? A // Mojito and Spanish Rioja
CHRISTIAN’S GUILTY PLEASURE // guns and Roses. And more guns and Roses.
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GRILLED SALMON STEAKS with LIME BUTTER + PEPPERCORNS, GRILLED PINEAPPLE Serves 4 people SALMON STEAKS Ingredients: Juice from 2 Limes 1/4 Parsley chopped 1/4 Cup Soya Sauce 1 Tbsp Sea Salt Black Pepper freshly ground 4 Salmon Steaks 6 oz each 1” thick • Season salmon with sea salt and freshly ground pepper. Combine first 3 ingredients. Pour marinade over salmon and let stand while preparing barbecue or preheating broiler. • Barbecue (medium-high heat) or broil: salmon until just opaque, brushing with marinade occasionally, about 4 minutes per side. Transfer to plates. Brush with any remaining marinade and add generous slice of the Lime Butter. • Peel and cut a fresh pineapple into wedges, put them on skewers or chopsticks, brush them with honey and add some chopped cilantro (optional). LIME BUTTER with PEPPERCORNS Ingredients: 1 cup Butter, softened 2 tbsp freshly chopped Parsley 1 Garlic Clove chopped 1 tsp Olive Oil Juice of 1 Lime Sea Salt, Red + Green Peppercorns • Place the garlic, parsley, and butter in a large bowl (or the bowl of a stand mixer). Using a mixer start on a slow speed and slowly turn to the fastest speed. • Add the olive oil + lime juice and whip until you have soft whipped butter. Can be stored in the fridge for up to a week (if it lasts that long).
ACCOMPANIMENTS Serve with your favourite fried rice or pasta dish.
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Fenomenal Verdejo, Spain
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RACK OF LAMB Ingredients 8 oz lamb rack pinch kosher salt and freshly ground black pepper
THE CAPITOL JAZZ CLUB & TAPAS BAR 1843 Hamilton St, Regina, SK (306) 559-0782
• Preheat oven to 400º F • On a cutting board lightly salt + pepper both sides of the lamb • In a pan over high heat sear the muscle side of the meat until lightly caramelized, only a minute or so • Turn the rack over then place the pan in the oven • For a medium rare to medium finish take the lamb to an internal temperature of 125º F to 135º F • Take out and let the lamb rest for 3–5 minutes • Cut the lamb into three pieces by running the knife down 2 of the bones
Featuring Judd Stachoski, Bartender, Owner
Opposite page > Joel Williams Executive Chef, Owner
DIJON MASHED POTATOES Ingredients 6–8 med yukon gold potatoes peeled 4 fl oz full fat cream 2 tbsp salted butter 3 tbsp smooth dijon mustard
JUDD’S GUILTY PLEASURE // Counting Crows (the band, not literally!) JOEL’S GUILTY PLEASURE // Coldplay “Clocks” loud in the car
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Q // If you could pick a jazz song that best describes The Capitol what would it be? A // “Moanin” by Art Blakey – it’s a swinging tune with big loud drums and trumpet. Reflects the swinging atmosphere and upfront style of entertainment.
Q // Favourite cocktail and why? A // Old Fashioned – benchmark, been drinking it for years. Can always tell what a bartender can do by their Old Fashioned.
Q // If you could dine with anyone who would it be and why? A // Tom Waits. I idolize this singer/ songwriter and would love to sit and hear his stories.
Q // Favourite local supplier? A // Lucky Bastard Vodka (Saskatoon)
Q // Worth-it junk food? A // Chicago Mix Popcorn.
• Place the potatoes in a pot and cover with cold water • Bring to boil and cook until the potatoes are soft to touch. Penetrate with a fork to ensure they are cooked • Place cream, butter and dijon mustard into a small pot over medium low heat and bring to a simmer • Strain cooked potatoes well then immediately place back into the pot • Add cream, butter and dijon mixture into the cooked potatoes and whip using a whisk attachment on mixer • Add salt + pepper to taste while whisking SAUTÉED VEGETABLES Ingredients 3 oz – 1/4 inch julienne carrot 3 oz – 1/4 inch julienne zucchini 3 oz – 1/4 inch julienne red onion
1 oz – 1 inch chopped green onions 1/2 oz olive oil 1/2 gr minced fresh garlic
MERLOT DRIZZLE 4 fl oz merlot 1 Tbsp salted butter cold
• Place the olive oil, carrots, zucchini, red onion and green onions in a pan over medium high heat • Saute vegetables until el dente • Lastly add the garlic and salt and pepper and give a quick toss to incorporate.
• Place a small pot medium high heat • Pour in the merlot and reduce to 1 oz • Remove the pan from the heat and immediately add the cold butter • Stir the cold butter into the merlot and pour over the lamb chops.
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St. Supéry Rutherford Merlot, California
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CRAVE KITCHEN + WINE BAR 1925 Victoria Ave, Regina, SK
Q // What is your favorite dish? A // Lemon Tart - it’s the perfect dish, simple but needs to be in the perfect balance to be right. It takes reservation NOT to do more.
Q // What are you most proud of? A // A full dining room with guests with smiles on their faces. And teaching young chefs about the integrity of food.
Q // What is your favorite condiment? A // Kimchi – mild spice and natural acidity. Well rounded on your palate.
Q // Favorite drink? A // Peaty Scotches like Bruichladdich, local craft beer
(306) 525-8777
Featuring Jon Thauberger, Executive Chef
Q // If you could dine with anyone who would it be and why? A // My wife. I never see her.
MUSSELS (serves 4 as an appetizer) Ingredients 2 lb fresh mussels 4 oz kimchi juice (or white wine) 1/2 cup chopped kimchi 3 tbsp butter 2 clove garlic, sliced 1 shallot, sliced 1 tbsp chopped flat leaf parsley and/or dill • In a pot large enough to hold 4x the amount of mussels, sweat garlic and shallot in butter • Add mussels and kimchi juice • Cover and steam until all mussels have opened (@4 minutes). • Stir in kimchi and parsley, pour into presentation vessel. Serve with crusty bread or french fries.
QUICK LIVENER 1/2 oz chambord 1/2 oz lillet blanc 5 oz sparkling wine
W ILLOW PAR K
JON’S GUILTY PLEASURE // Cheese. A lot of cheese.
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WIN E PAIR ING S UGGE ST ION
La Marca Prosecco, Italy
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EARLS KITCHEN + BAR 2606 28 Ave, Regina, SK (306) 584-7733
Featuring Henoc Berhe, Head Chef
Q // How much food is done from scratch at Earls? A // About 95%. The only thing we don’t make from scratch are the things we can’t make better. Even with such a big menu it’s all fresh.
HUNAN KUNG PAO Adapted by Peggy Perry (serves 8 – can easily be divided) Note: this is the vegetarian version. Can add diced chicken, prawns or sliced beef.
Q // How much freedom as a chef do you have at a franchaise like Earls? A // It’s more about relationships. We have executive chefs that create the dishes and we are here to test, support, offer suggestions.
HUNAN SAUCE Ingredients 3oz Peeled Ginger Juice of 1 Lime 1oz Chili Bean Sauce 2oz Rice Vinegar 4 Garlic Cloves 2 oz Sesame Oil 4 oz Soy Sauce 4 oz Sweet Soy Sauce
Q // How does the local market come into play? A // It’s changing. We are starting to focus on what might be more popular in each region. Menus may vary in different markets. Q // What is in your own fridge or pantry? A // Meat and potatoes. I’m that kind of guy. Q // What is your favorite herb and why? A // Rosemary. Works so well with meat and that’s my favorite thing. Q // If you could dine with anyone who would it be? A // John Lennon – my favorite and probably the most important artist ever. Q // Favorite drink? A // Double vodka, water and a twist of lime. Backup: Old Fashioned.
HENOC’S GUILTY PLEASURE // The Tv show “Love it or List it”
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• Mix all liquids together. Chop ginger and garlic as fine as possible. • Combine both solids, and add half the liquid. Using a handheld blender, and blend till completely combined. HUNAN KUNG PAO Ingredients 2 lbs fresh egg noodles* 2 1/2 carrots, peeled 2 red peppers 5 celery stalks 1 red onions 1 head yu choy *Lo mein, and rice are also a good substitute. Optional veggies include green peppers, sprouts, mushrooms. Garnish with: roasted peanuts chopped cilantro sprigs sesame seeds green onions chopped crispy onions • Cook egg noodles in boiling water for 1 minute and then bathe in ice water for al dente texture. • Start by cooking your protein if you choose this option. • Once cooked to 50% add vegetables to tender**, and add sauce. Add pre
cooked noodles and mix thoroughly. Use the back of your hand to test if noodles are hot all the way through, if so, plate, and garnish. **Note: Thinly slice carrots, red peppers, celery, red onions and yu choy. The key is ensuring that they are cut thin enough to cook fast and become tender with out burning them.
EARLS OLD FASHIONED Glass: Double Rocks .25 oz Demerara Syrup 2 oz Makers Mark Bourbon 4 dashes Bittered Sling Rootbeer Bitters Orange Zest and Skewered Cherry • In mixing glass, measure syrup, bourbon, add bitters • pack with ice, stir for 20 seconds • strain into glass with one big ass ice cube, garnish
Fun Fact: The name Old Fashioned refers to the original cocktail that was nothing but whiskey, water, bitters and sugar.
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DUCK CONFIT with WHEAT BERRY RISOTTO (serves 6 people)
FLIP EATERY + DRINK 1970 Hamilton St, Regina, SK
Note: Duck can be prepared a day in advance. DUCK Ingredients 6 duck legs 1.5 tbsp coarse salt 1.5 tbsp cracked pepper 6 sprigs fresh thyme 6 whole garlic cloves
(306) 205-8345
Featuring Troy King, Former Chef
• Deknuckle legs • coarse chop garlic and thyme • add salt, pepper, thyme and garlic to legs, toss well to coat • let marinate for at least 10 hours • roast legs in oven until brown • if storing remove to a roaster and cover with rendered duck fat and enough canola oil to completely submerge legs • cover and cook for 2.5 hours in conventional oven. Serve immediately or remove and let cool completely. BEETS Ingredients 4 large beets kosher salt and black pepper • coat beets in cooking oil and generously season with kosher salt and freshly cracked black pepper • wrap beets in foil and bake at 350˚C for approx 1 hours
TROY’S GUILTY PLEASURE // Microwave: Nongshim Shin Ramyun. Black
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Q // Who inspired you to cook? A // Mom. All the neighbourhood kids wanted to spend the night at my house. Q // What is always in your fridge or pantry? A // Here it’s duck. Local duck.
Q // In your travels, where is the most interesting food destination? A // Shanghai – everything goes. There are no rules (good or bad). Most interesting food were the live baby eels. Q // In your opinion what is the most understated food and why? A // Tofu. It got a bad rap in the 80s. Kind of like David Hasselhoff.
Q // Favorite local supplier? A // Called “Local and Fresh” – they deliver right to your door. All local sourced food from duck to Einkorn Wheat and everything in between. Q // Favorite drink? A // Bourbon. Small dutch bourbons.
WHEAT BERRY RISOTTO Ingredients 3 cups Einkorn wheat berries 1 tbsp each butter and oil 2 tbsp minced garlic 4 tbsp minced shallot 3 cups medium diced beets (above) 1 cup riesling wine 5 cups Einkorn wheat .5 cup goat cheese 1 cup apple juice
• simmer Einkorn in salted water until soft and the grains have split or popped open. Drain and cool. • In a large sautee pan over med/hi heat, add butter, oil, garlic, shallots, peeled diced beets • sautee until garlic is nice and fragrant. Deglaze with riesling wine. • add cooked wheat berries, goat cheese, cherry tomatoes, apple juice
• once goat cheese is melted, taste for seasoning and divide amongs into 6 large pasta bowls. Top each with whole duck leg and garnish with herbs. Meanwhile, remove cooled duck legs from fat and reheat in 450˚C for approx 10 mins uncovered or until heated through.
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Trimbach Pinot Gris Reserve, France
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FAMOSO NEAPOLITAN PIZZERIA 1881 Scarth St, Regina, SK (306) 789-0011
Featuring Chris Machin, General Manager, Owner
Q // Why Neapolitan-style pizza? A // Love pizza. The thin crust, authenticity, the quick, hot 90 seconds in the oven... I’m a classic guy and like classic food. This pizza originated in Naples – the birthplace of pizza.
CAVELETTI PIZZA DOUGH Ingredients 1 1/4 tsp salt 3–4 oz water 1 1/2 tsp dry yeast 3/4 cup flour
Q // If you could dine with anyone who would it be and why? A // Barack Obama. I think he’s a huge visionary.
• Dissolve yeast in water – add flour and mix in dough mixer for 20 minutes. After 4 minutes add salt over a minute then continue mixing for remaining 15 minutes. Remove dough and cover for 1 hour. • Cover the dough and refrigerate for 24–36 hours. Dough needs to be at room temperature before stretching into 11 inch crust.
Q // What is your most unusual pizza topping? A // Brussel sprouts (see recipe >) Q // If it wasn’t pizza what would it be? A // Burgers. Gourmet burgers. Q // Your worth-it junk food? A // Lays dill pickle chips Q // Favorite drink? A // Jameson Whiskey + 7up
CAVELETTI Ingredients 2 oz bianca sauce (italian olive oil, garlic and oregano) 3 oz fior di latte (a whole milk mozza) 1/2 oz gorgonzola cheese crumbled 1/3 cup brussel sprouts chopped 1 oz prosciutto crisps* *bake fresh prosciutto in hot oven for 5–6 minutes. Cool and chop. • bake in a VERY hot oven on a baking stone until cheese is melted and the bottom and sides are brown. Fresh toppings to finish: 6 dates chopped 1 oz walnuts chopped swirl of honey
CHRIS’S GUILTY PLEASURE // Soccer. And more soccer. I can watch it all the time. The game can be 20 years old and I’ll still watch it.
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CUCUMBER CAPRI Served in a 10oz highball glass: • add 2 cucumber slices and squeeze 1 lime wedge, drop into glass • add 1 ounce Tanqueray Gin • add 1/2 ounce of San Pellegrino Limonata • pack the glass with ice • add 7up to 2 inches from rim • add 1/2 ounce peach puree • add 1/2 ounce of Italian Prosecco
WI L L O W PA R K WI NE PA I R I NG S U GG E S T I ON
Canard Duchêne Authentic Brut Champagne
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VICTORIA’S TAVERN 1965 Hamilton St, Regina, SK
Q // At Victoria’s Tavern you do a grilled cheese 365 days a year. What is your favorite? A // Kraft singles on cranberry bread (personal go to after work)
(306) 352-8427
Featuring Sean Hale, Executive Chef, Owner
Q // What was the most unusual grilled cheese? A // Spam and pineapple or the double chocolate, bacon doughnut Q // Your go-to spice? A // Smoked Paprika Q // What is the most unusual thing you’ve eaten? A // Pickled jellyfish in Chinatown, Calgary Q // Victoria’s is full of random ephemera. What is the most interesting thing ever donated? A // A hockey statue with every hockey player from Saskatchewan who ever played pro. Q // What is your favorite beer? A // Guinness
MEDITERRANEAN CHICKEN GRILLED CHEESE Ingredients 2 Tbsp Basil Pesto 2 Tbsp Marinated Sun Dried Tomatoes 1 Cup(s) Shredded Provolone 1/4 Cup(s) Marinated Artichoke 1 Tbsp Room Temperature Butter 2 Slice Sour Dough Bread 1 Tbsp Olive Oil 2 Leaves Fresh Basil 2 Stems Fresh Oregano 5 oz Natural Chicken Breast Raw Instructions • Mix olive oil, basil leaves and oregano together in a bowl. • Place chicken breast the bowl with olive oil mixture. Sprinkle with salt and pepper. Let sit refrigerated for 1 hour. • Grill or pan fry chicken to your liking. • Butter one side of each piece of sour dough. Place in a cast iron pan heated to 350f • Place Provolone on the opposite side of the grilling bread. • Spread one slice of bread with pesto. • Place artichokes and sun dried tomatoes on the other side. • Slice cooked chicken and add it to the grilled cheese and slice grilled cheese in half.
BEER PAIRING Goose Island IPA SEAN’S GUILTY PLEASURE // I never stop singing about my life – all day long, things that I’ve done, things I want to do, random songs with me in them...
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WINE STORAGE TIP #2
Humidity
SAFEGUARDING your
vino By Steve Kamajian, Willow Park Wines & Spirits Trusted Expert
So you splurged and just purchased a bottle of 2004 Bordeaux to celebrate your wedding anniversary. Your plan is to patiently wait until 2024 and share it with close family and friends at your 20th anniversary celebration with great fanfare. First off, let us commend you on being incredibly thoughtful and such a romantic! Now, since you have shown the will let’s make sure that your wine is at its finest on that special day. Storing and aging can be a bit confusing, so we have made it easy by sharing these helpful tips. WINE STORAGE TIP #1
Temperature Heat is the enemy. Temperatures higher than 21°C will age a wine more quickly than is usually desirable and possibly “cook” the wine, resulting in flat aromas and flavours. Conversely, colder temperatures could dry out corks, which might allow air to seep into the bottle and damage the wine. The ideal temperature range is between 8°C and 18°C with 13°C being almost perfect. More important than reaching that perfect temperature is to avoid large or rapid temperature swings. Temperature consistency is key, keeping in mind that small fluctuations of 2°C to 3°C is more than acceptable.
Conventional wisdom says that wines should be stored at an ideal humidity level of 60 percent, but anywhere between 50 percent and 70 percent humidity is considered safe. Since we do not live in a desert or arctic climate, humidity is not a huge concern. If humidity is a problem, simply placing a pan of water in your storage area can improve conditions. Read more about humidity controls in wine and beverage fridges in tip #7.
WINE STORAGE TIP #3
Lighting Sunlight can pose a problem for long term storage as the sun’s UV rays can prematurely age wine. Be careful of sunny kitchen wine racks built into your home. Be sure to rotate or keep wine flowing in these racks, they are meant only for short term storage. Normal incandescent and halogen bulbs emit a lot of heat especially if they are on for long periods of time. If you are planning on storing your wine under continual light, there are many incredible LED lighting options, which emit virtually no heat. LED track lights, puck lights and strip lights can all light a space in interesting ways and show off your collection.
WINE STORAGE TIP #4
Size We all dream of that large walkin wine cellar draped in beautiful cedar. But truth of the matter is you should first take inventory of how many bottles of wine you will be storing at
any given time. Do you have a few bottles of wine to store or entire cases? Remember once you have built it you are going to want to fill it. You may be surprised that wine can take up less room than you thought.
WINE STORAGE TIP #5
Location Once you have determined how large the wine cellar or storage cabinet should be, now you need to pick the location. When choosing the location you will need to consider; convenience, aesthetics and more importantly function. For long term storage (greater than 2 years) rule out your kitchen, laundry room and boiler room, where hot temperatures could affect your wines. Ideally, you want to find an area of your home that has no direct sunlight — Canadian basements are perfect! Cool, dark and low vibration equals happy wines.
WINE STORAGE TIP #6
Lay Down You should always attempt to store wine on its side, rather than upright. Although wines are sold in stores in the upright position this is not necessarily the correct way to store them. To protect the integrity of the wine and not allow oxygen to seep in, you want the wine to be in constant contact with the cork which maintains the seal and protects the wine. Ports and sparkling wine styles can be left standing.
WINE STORAGE TIP #7
Wine Cooler or Cellar? Please keep in mind that if you are buying a more substantial amount for the purpose of aging, then you should really consider investing in a professional grade wine storage system or cellar. Standalone wine coolers are great for maintaining a consistent temperature and suitable for serving wine. Whereas a wine cabinet or wine cellar with a wine cooling unit is better designed for long term aging. Prices vary substantially from a basic wine and beverage cooler to a wine cellar cabinet with humidity control. If your wine beverage fridge does not have humidity control the easy solution is a small plastic dish that you keep filled with water.
WINE STORAGE TIP #8
Tracking It can be as simple or complex as you need it to be. From a posted note to a swanky app, it is important that you keep a record of what you purchased, how much it cost, when you would like to drink it and possibly even tasting notes. The system has to make sense to you.
Remember this is all about protecting your investment. You have taken the time and effort to plan that special day, while having been so patient to open that perfect bottle of wine, don’t spoil it now!
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historically, the word cocktail referred to a drink composed of a stimulating liquor, sugar, water and bitters. Cocktails are largely considered to be an American invention but great debate weigh in favour of the British – as far back as King William’s rule in the 17th century – for this fantastic libation. Today, a cocktail encompasses any mixed alcoholic drink. The possibilitys are endless and adventurous. here are a few classics and a few twists on the classic. Salut!
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1
2
~ Black Tea Whiskey Sour ~
~ Northern Wildfire ~
Cocktail by Judd Stachoski, Bartender, Owner, THE CAPITOL, Regina, SK
Cocktail by Morgan Allen, General Manager, FLIP EATERY & DRINK, Regina, SK A tribute cocktail to those who fought the Northern Saskatchewan wildfires.
Ingredients 1 oz Fresh Squeezed Lemon Juice 1 Egg White 1 oz Black Tea Syrup Dash Orange Bitters 2 oz Whiskey (we use Basil Hayden Bourbon) Instructions Dry shake ingredients first, then add ice and shake again to chill. Strain into ice filled glass. Garnish with lemon zest and Angostura Bitters.
Ingredients 1 oz Lagavulin 16 yr Scotch 1/2 oz Boulard Calvados Apple Brandy 1/2 oz Cinnamon Simple Syrup 1/2 oz Lemon Juice One Dash of Activated Charcoal for the Black Colour Mint Sprig for Garnish Instructions Combine all ingredients including charcoal in a cocktail shaker and shake vigorously 20 times. Double strain into a chilled coupe glass, garnish with mint and enjoy.
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3
4
5
6
~ Negroni Bianco ~
~ Aperol Smash ~
~ Manhattan ~
~ Lillet vive ~
Ingredients 1 oz Hendricks Gin 1 oz Lillet Blanc 1 oz Aperol Garnish Grapefruit Peel
Ingredients 4 Slices of Lemon 5 Mint Leaves 2 oz Rye ¾ oz Aperol ¼ oz Simple Syrup (or to taste) Garnish ¼ Wedge of Orange and a Fresh Mint Sprig
Ingredients 2 oz of your favourite Bourbon or Rye 1 oz Sweet Vermouth Bittered Sling Plum and Rootbeer Maraschino Cherry Twist of Orange Peel
Ingredients 2 oz of Lillet Blanc 1/2 oz Original Porters Tonic Syrup 4 ounces Sparkling Water Ice Cubes 1 slice of Cucumber Strawberry Collins Glass
Instructions Fill a Boston Shaker Glass with ice. Add Hendricks Gin, Lillet Blanc and Aperol. Gently stir for at least 30 seconds. Strain into an ice-filled glass. Rub the grapefruit twist on the inside and outside of the glass rim and twist grapefruit peel over the drink to express the oils and add to the cocktail.
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Instructions Add lemon slices and mint leaves to your Boston Shaker Glass and muddle well. Add ice and remaining liquid ingredients and shake vigorously. Strain into old fashioned glass and garnish with a ¼ wedge of orange and a fresh mint sprig.
Instructions In a Boston Shaker place four or five ice cubes, bourbon or rye, sweet vermouth, and bitters. Gently stir the cocktail for at least 30 seconds. Place the maraschino cherry in the glass and strain the cocktail over the cherry. Rub the edge of the orange peel over the inside and outside of the glass rim then twist it over the cocktail to release the oils.
Instructions Fill glass with ice. Add Lillet, Porter's Tonic Syrup and soda water. Gently stir and garnish with cucumber slice and strawberry.
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2017 CLASSY
BORDEAUX FRANCE SPRING 2017
CALLING ALL WINE LOVERS! Prepare to experience spring in Bordeaux with Willow Park Wines & Spirits’ Trusted Experts and immerse yourself in the ultimate wine lovers’ destination. Enjoy intimate and exclusive visits to many of the prestigious Château of the region and taste some of the most famous wines in the world. A team of winemakers along with our Trusted Experts will lead you through an itinerary that blends wine, food, history, and fun.
~ Norman the Conqueror ~
~ The Champagne Cocktail ~
Ingredients 2 oz Vodka 1 oz of Calvados 1 oz freshly pressed apple juice 2 drops of Apothecary Latin Lime Apple Slice
Bitters are the most important ingredients in a cocktail and often left out. Cocktail bitters to a bartender are like salt-andpepper to a chef. One drop can completely change a cocktail; but be careful too much bitters can wreck the cocktail. Ingredients Your Favourite Cava Sugar cube Torres 10 Year Old Brandy Bittered Sling Orange & Juniper
Instructions Place all ingredients in Boston shaker with four or five ice cubes and give an aggressive shake. Strain into cocktail glass and garnish. Salut!
Instructions Place a drop of bitters on four sides of the sugar cube. Place in Champagne Flute. Pour brandy to cover the sugar cube. Top flute up with Cava. This one's dangerous so be careful. Cheers
We have planned a gold medal tour of iconic estates and dining at world class restaurants. Private tours and tastings at some of the jewels of Bordeaux, filling your day with visits to one magnificent estate after another. Accommodations move from the charming setting in the midst of vineyards at your chateau in St Julien, to the modern rooms in the city of Bordeaux adjacent to the Garonne River. Begin the day with a walk or jog through the vineyard trails, or just enjoy a leisurely French breakfast. Each day our private coach will escort you to destinations throughout Bordeaux, and return you every evening to your cozy room. Our journey will take you to historical sites, quaint villages and dazzling scenery. This is a trip for all the senses! Your adventure includes six nights’ accommodation, planned daily meals, winery tours and tastings and private coach. Final details to be confirmed. Contact Linda Evasiuk at 281.509.5565 or linda@wptours.net. visit www.wptours.net for more information. PRICE $4,400 CAD + GST SPIRTS NES & PARK WI WILLOW
TE
ATION DESTIN DATE
2017 SPRING
BORDEAUX
DA 2017 SPRING
FRANCE
RY ITINERA ORY OD, HIST WINE, FO PE TRIP TY ASS FUN FIRST CL PRICE T CAD + GS $4,400
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UR EDAL TO GOLD M FRANCE
BORDEAUX
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FOOD & WINE
J E T S E T T I N G & W I N E TA S T I N G
VINO E CUCINA
CHILE & ARGENTINA
M AY 2 0 1 7
FE BR UARY 19–2 5 20 1 7 GET READY FOR THE TRIP OF A LIFETIME! Escape northern climates and get ready to bask under South American skies, with a glass of wine in hand, of course. Join Trusted Expert, Michael Bigattini, on an exciting adventure that sees you visiting not just one wine country, but two.
CHIANTI IS CALLING! Join Willow Park Wine & Spirits trusted expert Michael Bigattini in May 2017 (exact dates to be announced). For the tenth year, we will lead a fun filled week of wine tasting, cooking classes and extravagant gourmet eating in the heart of Chianti.
Your six night trip begins in Santiago, Chile where you’ll spend time exploring this tantalizing city. Santiago is a mosaic of art and culture, including the world of wine. One of the highlights will be a road trip to visit the southern bastion of one of the great families of wine at Miguel Torres. Enjoy the stunning natural surroundings in the Curico Valley with a vineyard tour, tasting and a delicious fare.
We will take side trips to Montalcino and Montepulciano. There will be walks, yoga and plenty of wine glass lifting. As you visit several of Tuscany’s finest wineries your palette will become attuned to the nuances of the Sangiovese grape. You will learn about traditional wine making techniques and the latest trends.
Say adios to Chile and board a quick flight over the Andes Mountains to Argentina’s most famous wine region, the Mendoza. Here you will experience the best of Argentinean hospitality. Spend your first night soaking up the atmosphere, and maybe go for a swim or stroll as you settle in to the Valley. The next day sees you visiting the two incredible wineries where each will lead you through tastings and tours that will delight your taste buds and expand your palate. Lunch and dinner are sure to be spectacular as you’re treated to some of Argentina’s best. The tour concludes following breakfast on Saturday, February 25th.
You will be welcomed into the homes of famous winemakers, share their table and discover how passion drives the wine business. Includes 6 night hotel stay, planned meals, tours and tastings, tour transportation and scheduled transfers from and to the Siena train station. A $500 deposit confirms your booking.
For those ready for another adventure, we have planned this tour to conclude on Saturday, February 25th, which will give you the chance to add-on a visit to Carneval in Rio de Janeiro, Brasil. Any add-ons are traveler responsibility.
Enjoy a $300 early booking discount for confirmations received by december 1, 2016 Final details to be confirmed. Contact Linda Evasiuk at 281.509.5565 or linda@wptours.net. visit www.wptours.net for more information.
6 Nights’ accommodation, planned meals, tours and tastings, tour transportation from the meeting point in Santiago to Mendoza, cooking classes and dancing lessons.
PRICE $4,200 CAD + GST
Contact Linda Evasiuk at 281.509.5565 or linda@wptours.net. visit www.wptours.net for more information. SPIRTS NES & PARK WI WILLOW
DATE
ATION DESTIN DATE
MAY 2017
CHIANTI
7 MAY 201
PRICE $4,900 (TBC)
ITALY
PRICE CAD+GST $4,200
NES PARK WI
S & SPIRT
DATE
FEB 2017
ARGENTIN CHILE &
7 FEB 201 A
RY ITINERA ORY OD, HIST WINE, FO
CUCINA VINO E ALY
IT CHIANTI
PE TRIP TY ASS FUN FIRST CL PRICE GST BC) CAD+ $4,900(T
Willow Park Wines & Spirits // 48
DATE
ATION DESTIN
RY ITINERA ORY OD, HIST WINE, FO PE TRIP TY ASS FUN FIRST CL
WILLOW
WPWS // 49
UR EDAL TO GOLD M GENTINA
AR CHILE +
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WINERY //
M
Tolaini
any of us have dreams of returning to our roots, but few do it in the spectacular fashion of Pierluigi Tolaini, proprietor and moving force behind the Tolaini Winery in Tuscany. Pierluigi kept his dream alive for 40 years after his emigration to Canada at 20 years old in 1959. Then a successful career in transportation gave him the means to return to Tuscany, look for a winery, and live the next dream: to make one of Italy's best wines, no less.
ESTATE Strada Provinciale 9 di Pievasciata, 28, 53019 Loc. Vallenuova, Castelnuovo Berardenga SI, Italy www.tolaini.it
~ B OU TIQ U E WINE S I N TUS CA NY ~
TOLAINI
Four years of research eventually led to the acquisition of an estate in the prime Chianti Classico producing area of Castelnuovo Berardenga, south of Florence and east of Siena. Tolaini has obvious potential: just one look at the amphitheater vineyards tells you that. Experts have likened the Castelnuovo Berardenga area in style terms to Pauillac in Bordeaux, producing wines with rare power and intensity. To make the best wines possible, the first necessity is the suitability of the vineyards, since it is a truism of winemaking that wines are only as good as the grapes that the soil produces – "the best fruit produces the best wine" is the fundamental principle of the Tolaini estate. In fact, the property produces fruit of unsurpassable quality, and its fruit is evident in every sip of the estate's four wines.
The vineyard sits in the Chianti Classico zone which is large and varied, stretching from the suburbs of Florence in the north to the outskirts of Siena in the south.
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WINERY //
Tolaini ESTATE
The second necessity is people to provide their expertise, which led Pierluigi to put together a highly qualified team of professionals, who share his vision about making the best wines possible in this unique terroir. Diego Bonato runs the winery, but the most recent recruit is Ruggero Mazzilli, who is the founder of the Experimental Station for Sustainable Viticulture in nearby Gaiole in Chianti and now Tolaini's consulting agronomist. The estate is young, not even 20 years old in its current incarnation, but the results are already beginning to come in. Gambero Rosso, Parker, Suckling, and Wine Spectator have voiced their approval for the four red wines Tolaini produces: • Picconero – Merlot and Cabernet Sauvignon, with 5% Petit Verdot. The top wine produced only in the best years • Valdisanti – Cabernet Sauvignon and Sangiovese, with 5% Cabernet Franc • AI Passo – a Supertuscan blend of Sangiovese with 15% Merlot • Chianti Classico Riserva – the cru version "Montebello Vigneto 7" has been awarded the new superior status: Gran Selezione
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VINEYARD
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WINERY //
Tolaini
TOLAINI PRESS AWARDS
ESTATE Michael Rolland, one of the world’s finest winemakers, with Pierluigi Tolaini
The wines of Tolaini Estates have been recognized time again. The estate is 100% manual work in the vineyards from harvest to pruning. Care and attention aligns with Tolaini’s vision to make the top Tuscan Wine.
Vinous Picconero 2011 – 93 pts Valdisanti 2011 – 91 pts Chianti Classico Reserva 2010 – 92 pts
Robert Parker Picconero 2010 – 94 pts Valdisanti 2010 – 93 pts Al Passo 2010 – 92 pts Gran Selezione 2011 – 91 pts The Tolaini Rock The symbol on the rock that resembles
James Suckling:
a rudimentary “Y”
Picconero 2010 – 94 pts Valdisanti 2011 – 92 pts Al Passo 2011, 2010 – 91 pts Gran Selezione 2011 – 92 pts
is taken from the ancient alphabet of the Etruscans and is equivalent to our modern
Wine Spectator:
letter "T”. To honor
Picconero 2010 – 90 pts Valdisanti 2011 – 91 pts Al Passo 2011, 2010 – 91 pts
the connection of the ancient with the modern, this symbol has been chosen to represent the Tolaini name.
Gambero Rosso: Picconero 2010, 2009 – 3 Valdisanti 2008 – 3
It is carved into a 3-meter high stone quarried from the vineyard and is proudly placed at the gate of the Estate.
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ENJOY RESPONSIBLY. ®/MD Mill Street Brewery