Occasions Nova Scotia Winter 2013/14 by tcmedia tcmedia

Winter | 2013

CONTENTS occasions

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

4 Fabulous Pairings

Themed Celebration

Food Stylist: Mark DeWolf Props: Mark DeWolf Photography: Peter Rockwell Contributing Writers: Michelle Brush, Mark DeWolf, Ludo Evans, Roland Glauser, Jason Lynch, Whitney Moran, Peter Rockwell, Doug Watling Sales Manager: Sue Kosloski Account Executives: Mark DeWolf Production: Angela Jørgensen Copy Editor: Lori Covington Advertising Coordination: Bonnie Marchand Copyright 2013 by TC • Media All rights reserved. Reproduction of any article, photograph or artwork without expressed written permission from the publisher is strictly prohibited. Materials submitted for consideration should be accompanied by a self-addressed stamped envelope. The publisher cannot accept responsibility for unsolicited materials. 211 Horseshoe Lake Drive, Halifax, Nova Scotia, B3S 0B9 Tel: 902-421-5888 Fax: 902-422-5400 occasions@holidaymedia.ca www.tc.tc

Tasting Menu

Inside Welcome Cheers! Themed Celebration Mixology 4 Fabulous Pairings Restaurant Spotlight Grape Expectations Tasting Menu Online Aisle Beer Basics Did you Know?

4 6 8 17 22 27 35 38 44 46 50

On the Cover On the Cover According to Peter Rockwell, Category Manager of Old World and Local Wine at the NSLC, tis’ the season for sparkling wine. Peter uncorks the secrets behind the bubbles, offering suggestions for sparklers to ring in the New Year that go beyond the borders of Champagne. Discover Peter’s article in our Cheers! feature on page 6.

Now at the NSLC.

Disclaimer Occasions Magazine makes no warranties of any kind, written or implied, regarding the contents of this magazine and expressly disclaims any warranty regarding the accuracy or reliability of information contained herein. Occasions Magazine further disclaims any responsibility for injuries or death incurred by any person or persons engaging in these activities. The views contained in this magazine are those of the writers and advertisers; they do not necessarily reflect the views of Occasions Magazine and its publisher, TC • Media. Please note all products listed within this publication are available in most NSLC stores throughout Nova Scotia. Prices and availability subject to change without notice. In cases where there is a difference in prices listed within Occasions and NSLC stores, the prices in the NSLC stores shall prevail. Printed CTP (computer-to-plate), eliminating the need for film, and the plates are processed using water soluble developer. Inks used are vegetable oil based. Paper used is Somerset Gloss, manufactured by SAPPI in Somerset, Maine. This paper is acid free, the pulp is cultivated from sustainable forests. It is SFI (Sustainable Forestry Initiative) certified as well as ISO 14001 certified. The Somerset Mill, where this paper is manufactured, has won the Maine Governor General Award for Environmental Stewardship. Cited in particular with regard to this award, was the use of recycled water during the manufacturing process. It was also noted that this Mill generates its own power from waste products on site. Not only that, but the excess power generated is sent back to the Maine Power Grid.

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

WELCOME | The Winter Issue

WELCOME

Holiday Entertaining Inspired by Mad Men The men and women at Sterling Cooper Draper Pryce advertising agency made the 60s cool again in the award-winning Mad Men series. We’ve been inspired by the subsequent revival of classic cocktails to create a Mixology feature inspired by the show. Find the feature on page 17. This holiday season, invite friends over for some great drinks and put out some retro hors d’oeuvres, such as deviled eggs, Pigs in a Blanket and Swedish Meatballs. Make them yourself, or do as Betty Draper would and have them made for you. Remember, arrange taxis or designate a driver to see guests safely home. As avid golfer and 1960s legend Dean Martin once said, “If you drink, don't drive. Don't even putt.”

A Toast to Sparkling Wine This holiday season, we invite you to entertain in style with our recommendations for sparkling wines. Sparkling wine hasn’t been this popular since a certain ‘Baby Duck’ helped a beer-and-spirit-drinking nation gain a taste for grapes more than four decades ago. While Baby Duck has by no means had its last quack, the selection is now more diverse than ever. Michelle Brush, Retail Product Specialist at the Truro NSLC, offers recommendations highlighting the diversity of this style of wine. Look for her inspired selections in our Tasting Menu feature on page 38.

Occasions Winter 2013

Fond of Entertaining In our 4 Fabulous Pairings feature, Chef Ryan Skelton is serving up fondue recipes, while the team at the NSLC offer up pairing recommendations. This winter, you don’t have to go to the Alps to discover the pleasures of this style of communal dining. Just put on your best knitted sweater and invite the gang over for a night of fondue paired with wine or beer. Find the recipes and recommended pairings on page 22.

A Toast to Local The locavore trend is alive and well in Nova Scotia. With the onset of winter, we don’t have to abandon our commitment to supporting local. In our Themed Celebration feature, our guest chefs have created hors d’oeuvre and appetizer recipes for holiday entertaining that highlight iconic local ingredients. Not only are the recipes delicious, they’re easy to make. Fill up the kitchen sink with ice and your favourite local brews, some local and international wine selections and some well-chosen spirits. Invite friends over for an evening of great food and drink. Look for the recipes in our Themed Celebration feature on page 8.

Cheers!

BEVERAGES | Peter Rockwell

I love sparkling wines! For me, they invigorate the mundane and elevate the extraordinary. The ultimate food wine, a bubbly is the perfect companion to life’s everyday experiences. But, there are many versions of sparkling wine coming out of vineyards around the world. Since things can get pretty confusing, I’ve put together an overview of the best known styles. Champagne When it comes to sparkling wines, there are no bigger guns than those made in the small region of Champagne; located about an hour north of Paris. And champagne can only come from this region in France folks, the name has no connection to any wine made anywhere else. Many names have been associated with champagne’s history, from Dom Pierre Pérignon (who is mistakenly given credit for inventing it) to Madame Clicquot Ponsardin (who pioneered the riddling process that cleansed her wines of sediment after their second fermentation in the bottle). That second fermentation is what injects

Occasions Winter 2013

champagne (and most finer fizzy wines) with their sparkle. Called Méthode Champenoise in France, wines made in a similar manner elsewhere refer to it as the Traditional Method to avoid the ire of French winemakers. Typically made with a blend of Chardonnay and Pinot Noir, true champagne is not the easiest wine to make, which ensures a high price tag while solidifying its status as the liquid choice of the rich and famous. Cava The Spanish are no slouches at making high quality, everyday priced sparklers. Though you’d never mistake one for Champagne, compared to other European bubblies, they come the closest. Wines called Cava are their best. Made primarily in the Penedès region in Catalonia using the Traditional Method and a blend of grapes led by Macabeo and Parellada, they have a standard for quality that every other winemaker outside of Champagne is still chasing.

BEVERAGES | Peter Rockwell

Prosecco & Asti Sparkling producers in Italy have always been originators, not imitators, so their two primary gifts to the world of bubbly are unique and, well, very Italian. You’d be hard pressed to imagine that with its exploding popularity here in the 21st century, Prosecco was once considered a pedestrian little wine that languished in the shadow of Asti, its celebrated cousin. Though both are from northern Italy, they couldn’t be more different in style and taste. Asti is made in northwestern Piedmont from the Moscato grape. Slightly sweet and fermented in large tanks rather than in the bottle, its name is so associated with the term spumante that most think they are inseparable. Truth is, spumante simply means sparkling in Italian so anyone can stake claim to it. Prosecco, from the northeastern regions of Veneto and Fruili Venezia Giulia, also gets its subtle effervescence from fermentation in massive tanks (a method called Charmat). While its name has had many meanings over the centuries, it is now

officially regional. Those producers outside the defined production zone can no longer call themselves Prosecco. Most now reference the wine’s grape (Glera) on their labels. Generally a drier wine, some Prosecco can offer a residual sugar content high enough to give the impression of a light, grapey fruitiness.

Try filling your flute with one of these bubblies over the holiday season:

Nova Scotia As if we didn’t need another reason to appreciate living in Nova Scotia, the gods of wine have smiled on our province, offering a climate that wraps its vines around the prospect of creating world class sparkling wines. Many use the classic grape varietal blends and method of production that originated in Champagne and those French winemakers who have tried our output often quote Dom Pérignon himself by saying, “I am drinking the stars.”

Freixenet Cordón Negro Brut Cava (1000499, $15.99) Crisp, smooth, fragrant

Moët & Chandon Dom Pérignon (1000311, $214.30) Rich, muscular, full-flavoured Veuve Clicquot Brut Yellow Label (1001036, $ 69.99) Fresh, delicate, persistent

Martini & Rossi Asti DOCG (1000243, $ 14.99) Sweet, ripe, relaxed LaMarca Prosecco DOC (1016058, $19.99) Clean, creamy, soothing L’Acadie Vineyards Prestige Brut (1009867, $32.99) Bright, sophisticated, cleansing Domaine de Grand Pré Cuvée Grand Pré (1016957, $34.49) Deep, fruity, lengthy

Now at the NSLC.

FOOD | Themed Celebration

Holiday Hors d’Oeuvre Menu

Chef Ludo’s Nova Scotia Lamb Stuffed Mini Peppers with Yogurt Dip

FOOD | Themed Celebration

The holidays are a time to celebrate good food with good friends. We’d also like to think it is a time to celebrate our local farmers and fishermen who are producing stunning ingredients. Our holiday hors d’oeuvre and appetizer menu has been inspired by the great products now available in Nova Scotia and the chefs that transform them on a daily basis into some of this province’s finest cuisine. As for finding the perfect drinks to serve, you don’t have to look past the great products being made in Atlantic Canada. Serve a signature local wine, a selection of local brews or a locally inspired cocktail such as an Iceberg Blueberry Martini, made by combining 2 ounces of Iceberg Vodka with 1 ounce of Nova Scotia blueberry juice, a dash of vermouth, a dash of lemon juice and a splash of lemon/lime soda.

Nova 7 by Benjamin Bridge (Nova Scotia, $24.99, 1008194)

Garrison Hopyard Pale Ale (6 x 341 ml, $12.79, 1010092)

Iceberg Vodka (750 ml, $28.98, 1000684)

FOOD | Themed Celebration

Chef Ludo’s Nova Scotia Lamb Stuffed Mini Peppers with Yogurt Dip Serves 8 to 12 as an hors d’oeuvre Ingredients (stuffed peppers): 24 mini red peppers 1 lb lean ground Nova Scotia lamb 2 tbsp yellow onions, diced 2 tbsp cilantro, chopped 1 clove garlic, chopped 1 tbsp curry powder 1 tsp Sriracha chili sauce Salt & pepper to taste Olive oil

Chef Ludo Eveno Chef Ludo Eveno is a partner of Agricola Street Brasserie. Agricola Street Brasserie is set to become an important part of a growing and very dynamic North End Halifax food scene. The restaurant’s focus is homemade dishes highlighting local ingredients. The name reflects the restaurants’ location (2540 Agricola St.) and is also a nod to John Young, who wrote letters to newspapers, using the pen-name Agricola, encouraging Nova Scotia to develop self-sustaining agriculture. Before landing in Halifax ten years ago, the Brittany (France) born chef worked throughout Europe and eastern Canada. For more information visit www.agricolastreet.ca

Directions (yogurt): 1. Mix all seven ingredients and reserve until ready to serve.

Ingredients (yogurt dip): 1 cup Balkan style yogurt 2 tbsp mint, chopped 2 tbsp cilantro, chopped 3 tbsp cucumber, diced 1 tsp chili powder 1 tsp cumin powder Salt & pepper to taste

Pairing: Boxing Rock Hunky Dory Pale Ale (6 x 341 ml, $12.99, 1018108)

Directions (stuffed peppers): 1. Cut the bottom off the peppers, remove the seeds and blanch in boiling water for 5 minutes. 2. Let the peppers cool. 3. Mix together the ground lamb, onions, garlic, cilantro and spices. Form into small meatballs. 4. Season with salt and pepper.

Editor’s Note: These little morsels abound with flavour. While lamb is often paired with red wine, the exotic herbs and spices used in the dish also find a happy partner in a hoppy pale ale. The fragrant aromas of a pale ale are an ideal match with this recipe’s blend of aromatic Indian and Asian ingredients.

Sensations by Compliments Hot Smoked Atlantic Salmon Strips

Veuve Clicquot Brut Yellow Label

Set the tone for your holiday party with Sensations by Compliments Hot Smoked Atlantic Salmon Strips. With a moist, succulent texture and rich flavour they’re perfect served with cream cheese and slices of artisan baguettini. Made in Atlantic Canada and available in two great flavours. Try All Dressed or Maple Pepper.

Initial notes of fruit are followed by more discreet aromas of brioche and vanilla. Offering a perfect balance of finesse and forcefulness. A great classic that lives up to its name, complementing almost any kind of meal.

(France, $69.99, 1001036)

Sensations by Compliments Hot Smoked Atlantic Salmon Strips 150 g $6.49 Available at most Sobeys Stores.

5. Stuff the cooled peppers with the lamb meatballs. 6. Preheat your oven to 400 ˚ F. 7. Fry the peppers in olive oil over medium-heat. 8. When browned on all sides, transfer to oven and continue cooking for 7 minutes. 9. Serve warm, accompanied with yogurt dipping sauce.

Occasions Winter 2013

Great Holiday Pairings

FOOD | Themed Celebration

Chef Jason’s Lobster and Avocado Tostadas

Chef Jason’s Seared Sea Scallops with Beet Pureé and Orange Butter

Chef Jason Lynch Chef Jason Lynch is the Head Chef at Domaine de Grand Pré’s Le Caveau restaurant. He is at the forefront of the local food movement in the region. Le Caveau was named one of the world’s twenty best winery restaurants by Wine Access magazine. Jason also recently released his first book, Straight from the Line. The book is currently available for sale at Domaine de Grand Pré Winery, at Grand Pré wine stands at the Halifax Seaport and Wolfville Farmers' Markets and at most bookstores. Ebook versions are available from ablesensepublishing.com.

Chef Jason’s Seared Sea Scallops with Beet Pureé and Orange Butter

Chef Jason’s Lobster and Avocado Tostadas

Serves 8 Ingredients:

3 large beets ¼ cup dry white wine 1 orange, zested and juiced 4 tbsp unsalted butter 12 large scallops Sea salt to taste Ground white pepper to taste

1 lb lobster meat 1 tbsp olive oil 2 tbsp mayonnaise 3 tbsp red onion, finely chopped 1 jalapeño, stemmed and finely chopped 3 plum tomatoes, cored, seeded and chopped ¼ cup lightly packed cilantro leaves, chopped 2 limes, zested, juiced Salt & black pepper to taste 8 flat tostada shells, packaged or homemade 1 avocado, pitted and thinly sliced Cilantro sprigs to taste 2 limes, quartered

Directions: 1. Roast beets in a 350 ˚ F oven for 45 minutes or until a fork slides into them. 2. Cool beets and peel, purée in food processor until smooth. 3. Place beet pureé in a small pot. 4. Heat white wine and reduce by half, then add juice and orange zest. 5. Whisk in 3 tablespoons of butter. 6. Melt the remaining butter in a hot pan. Cook scallops until crisp on the outside and just warm on the inside. 7. Reheat beet purée, season to taste with salt and pepper and mold into a round in the centre of each plate. 8. Pour the orange butter around the beet purée and arrange three scallops on top of the purée on each plate.

Pairing: Domaine de Grand Pré Ortega Reserve (Nova Scotia, $19.99, 1005902)

These recipes are available in Chef Jason Lynch’s new book.

Occasions Winter 2013

Directions: 1. Place the lobster meat in a bowl and remove any remaining cartilage by hand. 2. Add the oil, mayonnaise, onion, jalapeño, tomatoes, cilantro, lime zest and lime juice to the lobster meat. 3. Using a rubber spatula, gently fold (or toss) all ingredients until well blended. 4. Season well with salt and pepper. 5. Top each tostada shell with a generous serving of the lobster meat mixture, then place a few slices of avocado over top, garnishing with a sprig of cilantro. 6. Serve each with a lime wedge.

Pairing: Propeller Honey Wheat (6 x 341 ml, $12.79, 1001209)

FOOD | Themed Celebration

Chef Roland’s Mini Pork Quesadilla

Chef Roland Glauser Roland Glauser and his wife Kathleen opened Charlotte’s Lane in Shelburne in 1995. Since then, the restaurant has become one of the South Shore’s best and most loved restaurants, culminating in winning the title of Restaurant of the Year from Taste of Nova Scotia in 2011. To learn more about the restaurant, visit www.charlottelane.ca.

Turkey Empanada Directions: 1. Sauté the meat, onion, garlic and spices in oil until cooked. 2. Take off stove and add coriander and tomato; let cool. 3. Put the filling on one side of half moon shaped tortillas. 4. Add cheese and fold over; press down. 5. Heat the quesadillas in an oven preheated to 350 ˚ F until the cheese is melted. Don’t overcook the quesadillas, as they will become crispy and brittle.

Pairing: Glen Breton Rare (700 ml, $76.31, 1010354) Margarita*

Chef Roland’s Mini Pork Quesadilla Makes 12 pieces Ingredients: 8 oz ground pork Vegetable oil 1 tsp chopped garlic 1 tsp chopped green onion ¼ tsp oregano ¼ tsp cumin 1 ⁄8 tsp cayenne Salt to taste 1 tsp pickled jalapeños, chopped 1 tbsp fresh coriander, chopped 1 tbsp fresh tomato, diced 1 cup That Dutchman Farm’s Growler Gouda, grated 6 - 6” flour tortillas, cut in half

*Combine 2 ounces of Glen Breton Rare with 1 ounce of orange liqueur and 1 ounce of fresh lime juice. Shake over ice and strain into a cocktail glass filled with crushed ice.

Turkey Empanada Makes 12 pieces Ingredients: 2 cups cooked turkey, finely chopped ½ cup thick flavourful gravy 1 cup potato, fine dice ¾ cup fresh or frozen peas, defrosted 2 oz dried cranberries, chopped Smoked paprika, salt & pepper to taste 1½ lbs puff pastry 1 egg and ½ oz milk, mixed for egg wash

Directions: 1. Preheat oven to 350 ˚ F. 2. Mix turkey, gravy, potato, peas, cranberries and spices to taste. 3. Roll out the puff pastry and cut out 4-inch rounds. 4. Put the filling on one side, brushing the edges with egg wash. 5. Fold the dough over and press edges down to seal. 6. Brush the empanadas again with the remaining egg wash. Cool for 30 minutes. 7. Bake in an oven for approximately 25 to 30 minutes. 8. Serve warm.

Pairing: Luckett L’Acadie Blanc (Nova Scotia, $18.99, 1014369)

Occasions Winter 2013

Beverages | Mixology

Inspired by Mad Men:

Classic Cocktails with a Twist

Ketel One Perfect Martini Serves 1 Ingredients: 2 oz Ketel One Vodka (750 ml, $30.99, 1001180) Â˝ oz dry vermouth Â˝ oz sweet vermouth Skewer green olives Twist of lemon

Directions: 1. Place vodka and vermouth in a cocktail shaker filled with ice; shake. 2. Shake vigorously and strain into a chilled cocktail glass. 3. Garnish with a skewer of green olives and garnish with a twist of lemon. Now at the NSLC.

DĂŠcor Debut Add a little style

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Canadian Made Solid Wood

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Occasions Winter 2013

Beverages | Mixology

Zacapa Manhattan Serves 1 Ingredients: 1 Â˝ oz Ron Zacapa Centenario 23 Year Old Rum (750 ml, $69.99, 1000651) Â˝ oz sweet vermouth 1 dash bitters Twist of orange peel

Directions: 1. Fill an Old-fashioned (rocks) glass with ice. 2. Add Ron Zacapa, sweet vermouth and bitters. 3. Garnish with a twist of orange peel. Now at the NSLC.

Beverages | Mixology

Tanqueray No. 10 Cucumber Gimlet

Crown Royal Sidecar

Serves 1 Ingredients: 3 slices cucumber 1 ¼ oz Tanqueray No. 10 (750 ml, $41.99, 1001131) ¾ oz simple syrup ¾ oz lime juice 1 oz tonic water 1 cucumber peel

Serves 1 Ingredients: 1 oz Crown Royal Deluxe (750 ml, $29.99, 1001109) ¼ oz Grand Marnier (750 ml, $41.95, 1000761) 2 oz sweet & sour mix Lime wedge

Directions: 1. Place 3 slices of cucumber on the bottom of a Collins or highball glass. 2. Fill with ice. 3. Add Tanqueray No. 10, simple syrup, lime juice and tonic water; stir. 4. Place a slice of cucumber peel on top.

Directions: 1. Place Crown Royal Deluxe, Grand Marnier and sweet and sour mix in a cocktail shaker filled with ice. 2. Shake vigorously and strain into a chilled cocktail glass. 3. Garnish with a lime wedge.

Occasions Winter 2013

FOOD & DRINK | Pairings

FABULOUS PAIRINGS Fondue…

Dip, dunk and devour this holiday season. Recipes by Ryan Skelton

Vegetarian Fondue

Mocha Chocolate Fondue

Serves 4-6 Ingredients:

4 cups vegetable broth 1 cup water 4 green onions, halved 8 stems fresh cilantro, torn 1 small knob fresh ginger, thinly sliced 2 cloves garlic, crushed 2 tbsp low sodium soy sauce 1 tsp sesame oil 1 tsp dried dulse flakes 1 small red chili pepper, halved Fresh vegetables, blanched Tofu, cubed Ponzu, Sweet and Sour or Chili Sauce

¾ cup 35% whipping cream 2 tbsp Kahlua Liqueur 1 tbsp instant coffee 1 tbsp liquid honey Pinch salt 12 oz semisweet chocolate, finely chopped Biscotti for dipping Sliced fresh fruit for dipping

Directions: 1. Bring the broth and water to a gentle simmer in a large pot over medium heat. Add remaining ingredients and simmer for 15 to 20 minutes. Taste and season, if necessary.

Directions: 1. Heat half a cup of cream over medium heat until hot but not boiling. Stir in Kahlua, instant coffee, honey and salt until coffee has dissolved; reserve ¼ cup of cream.

Vegetarian Fondue

2. Remove pan from the heat; add chocolate, swirling to cover it completely with cream; let sit for 1 to 2 minutes. Gently stir until mixture is smooth. Adjust 2. Strain the broth and transfer consistency with reserved to hot fondue pot set over a cream if necessary. medium flame to keep warm. 3. Transfer chocolate to serving 3. Skewer vegetables and tofu pot set over a low flame. Serve onto fondue forks. Serve with with Biscotti and fresh fruit. dipping sauces and enjoy. Pairing: Blu Giovello Prosecco Pairing: Taylor Fladgate First Estate Reserve Port (Italy, $17.99, 1013539) (Portugal, $21.99, 1000327) Mocha Chocolate Fondue

Occasions Winter 2013

FOOD & DRINK | Pairings

Asian Seafood Fondue

Classic Cheese Fondue

Serves 4-6 Ingredients:

4 cups beef broth 1 cup water 4 green onions, halved 8 stems fresh cilantro, torn 1 small knob fresh ginger, thinly sliced 1 small knob fresh ginger, thinly sliced 2 tbsp low sodium soy sauce 1 tsp sesame oil 1 tsp dried dulse flakes 1 small red chili pepper, halved (optional) 2 lbs mixed fresh seafood: sliced salmon, cubed tuna, shrimp and scallops. Cocktail Sauce, Ponzu Sauce, Sweet and Sour Sauce, Chili Sauce and Yuzu Sauce

½ lb grated Emmenthaler Swiss Cheese ½ lb grated Gruyere Cheese 2 tbsp cornstarch 2 cloves fresh garlic, crushed 1 cup dry white wine 1 tbsp fresh lemon juice 1 tbsp Kirsch (cherry brandy) ½ tsp dry mustard ¼ tsp salt and freshly ground pepper Pinch ground nutmeg 1 loaf French bread, cubed 1 loaf Pumpernickel bread, cubed

Directions: Asian Seafood Fondue

1. Bring the broth and water to a gentle simmer in a large pot over medium heat. Add remaining ingredients and simmer 15 to 20 minutes to infuse the broth with flavours. Taste and season if necessary. 2. Meanwhile, arrange all ingredients for dipping on a platter and cover. 3. Strain the broth and transfer to hot fondue pot set over a medium flame to keep hot. Skewer seafood onto fondue fork, cooking it in the flavourful broth. Pairing: Heineken Lager (12 x 330 ml, $27.49, 1007387)

Directions: 1. In a mixing bowl, toss together grated cheeses and cornstarch to coat evenly, set aside. Rub inside of a saucepan with crushed garlic to flavour, then discard cloves. Add wine and lemon juice, gently bring to a simmer over medium heat. 2. Slowly add cheese. Stir constantly to prevent cheese from sticking. Cook just until all the cheese has melted and is smooth. Do not let the mixture come to a boil. Stir in Kirsch, mustard and seasonings. 3. Transfer the fondue to a serving pot set over a low flame to keep the fondue warm. Serve with bread cubes. Pairing: Sleeman Honey Brown Lager (12 x 341 ml, $24.45, 1001363)

Classic Cheese Fondue

Now at the NSLC.

What’s

New

Oyster Bay Sparkling Cuvée Brut (New Zealand, $24.99, 1011626) This remarkably fragrant and pure sparkling wine boasts lively citrus and orchard fruit aromas and flavours. A great sparkling for New Year’s Eve celebrations.

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

Laboure-Roi Bourgogne Rouge Pinot Noir (France, $19.99, 1018054)

Vina Bujanda Crianza (Spain, $15.99, 1017881)

Trapiche Extravaganza Red Blend (Argentina, $18.99, 1017558)

A stylish Pinot Noir with strawberry and cherry fruit flavours mixed with a dash of smoky oak complexity. A great pairing for turkey.

This spicy medium-bodied Shiraz is sure to wow your taste buds with its juicy plum and red fruit flavours.

This full-bodied red wine, with its winter spice and jammy fruit flavours, is a guaranteed crowd pleaser.

Errazuriz Max Reserva Carmenere (Chile, $18.99, 1005792) This rich and full-bodied red has lots of blackberry and smoky flavours. The perfect match to hearty beef stew or roast beef.

Sandhill White Label Pinot Gris (British Columbia, $19.99, 1017918) This richer style of Pinot Gris boasts pear, apple and honeydew aromas and flavours. Its versatility and wide appeal make it a great dinner party white or hostess gift. 24

Black Velvet Toasted Caramel Canadian Whisky (750 ml, $28.98, 1017116) This whisky has been distilled in the proud Black Velvet tradition. It offers sweet caramel notes and woody winter spice notes. A great whisky for making seasonal cocktails.

Mill Street Winter Sampler (6 x 390 ml, $14.99, 1018355)

Rare Bird Pale Ale (4 x 500 ml, $16.99, 1018459)

This sampler pack features some of Mill Street’s most popular beers, including Tank House Ale, Distillery Ale and Vanilla Stout. This pack is a great way to get familiar with one of Ontario’s most popular craft brewers.

This locally crafted ale, made in Guysborough County, is made with pure water, hops, and Canadian-grown malted barley. The result is a rich and distinctive brew.

Sleeman Fine Porter (6 x 341 ml, $12.89, 1018437)

Belhaven Black Stout (440 ml, $2.99, 1018276)

This rich and malty ale has been brewed using a recipe once used by John Sleeman’s great-great grandfather. Enjoy a taste of history.

This classic Stout boasts bold coffee, mocha and liquorice aromas and flavours. Let this black beauty warm you up on a cold winter’s night.

Rickard’s Oakhouse (6 x 341 ml, $12.49, 1016734) Rickard’s Oakhouse has returned to the NSLC. This medium-bodied vanilla scented beer will be a fan favourite at holiday parties.

Connemara Peated Single Malt Whisky (750 ml, $59.99, 1017034) This whisky has ample peat smokiness on the palate but it also has lots of tree fruit and honeyed notes. A complex dram that makes a great match to smoked salmon.

Rickard’s Winter Taster Pack (12 x 341 ml, $24.99, 1018425) Experience a variety of Rickard’s beers brewed in the craft beer style in one convenient package. These beers are rich in flavour but smooth in texture.

Buffalo Trace Kentucky Straight Whisky (750 ml, $39.99, 1002062) When you want an authentic Bourbon, look no further than this classic, featuring a nose full of vanilla, molasses, spice and mint scents and a rich, smoky finish.

SPOTLIGHT | Restaurants

Holiday Cheers by Whitney Moran

to town, consider a Group Festive Turkey Dinner, a three-course holiday meal for groups of twenty or larger, including salad, a traditional roasted turkey with vegetables and potato and your choice of dessert.

Inn on the Lake Growing up in Fall River, the Inn on the Lake was a landmark for me, but as I’ve grown up and learned to appreciate fine dining, it's become much more than that. The boutique hotel sits on gorgeous Lake Thomas and boasts a stunning view, where you watch the seasons change before your eyes while indulging in a delicious meal at the hotel’s restaurant, Encore. The upscale casual dining space sports a fireplace for your seasonal nostalgia fix, or, for a more laidback throwback to the cozy English-style pub, try Oliver’s Gastropub, which offers the Encore menu as well as traditional pub fare. This December heralds the return of Encore’s Festive Menu, a two-or three-course meal, ideal for small groups in either a private setting or in the main dining room. If the whole family’s coming

For an intimate holiday dining experience, consider renting one of Encore’s private rooms, suitable for groups of 20 to 80, after which guests can retire to the relaxed luxury of a guest room or suite.

is an initiative created by Taste of Nova Scotia that encourages diners to try some of the province’s best seafood chowders. Drinks Tip: Eggnog with rum, rye, or Cognac with freshly grated cinnamon and nutmeg is a great way to start a festive evening.

Holiday drink: Orange-Chocolate X-mas Tini Ingredient:

Insider's Tip: Until December 30, you can purchase the Stocking Stuffer Special— perfect for that picky person. Includes one night’s accommodation in a superior King bed with fireplace and whirlpool tub, breakfast for two, and a twenty-five-dollar dining gift certificate. Most popular menu item: “Our Warm Lemon Cheesecake is something that people come in especially for as it is not a common sweet,” says Sales and Marketing Coordinator Stephanie Rouleau. This flaky, golden-brown phyllo pastry served with a raspberry coulis sounds perfect for a post-holiday meal. But the year-round, hands down winner is the seafood chowder, which you’ll find featured on the Atlantic Chowder Trail. The Chowder Trail Now at the NSLC.

1 oz vodka ½ oz Grand Marnier (750 ml, $41.95, 1000761) ½ oz crème de cacao 1 orange wedge

Directions: 1. Pour vodka, Grand Marnier and crème de cacao ingredients into a shaker glass with ice, then squeeze in juice from an orange wedge. 2. Shake, then strain liquid over ice into a martini glass. 3. Sprinkle shaved chocolate on top of drink and garnish with an orange twist.

Inn on the Lake Encore/ Oliver’s Gastropub 3009 Highway 2, Fall River (902) 861-3480 www.innonthelake.com 27

SPOTLIGHT | Restaurants

Atlantica Hotel & Marina Oak Island Just about every Nova Scotian knows the legend of Oak Island: for over two hundred years, ambitious treasure hunters have come up empty-handed, searching for the mysterious buried remnants of a lost time. Situated on this legendary island, one of over 360 in Mahone Bay, you’ll find the Atlantica Hotel and Marina Oak Island. Nestled in historic Lunenburg County, the effortlessly nautical retreat is a perfect location for your holiday celebrations, blending comfort and elegance that works for everything from your corporate party to the family getaway. A forty-five minute drive from Halifax means it’s a sure bet to book a guestroom, oceanfront chalet, or one of three seaside villas if you’re imbibing this holiday season. Guests will appreciate the fabulous views and postcard-worthy Maritime surroundings, while the on-site Aqua Spa will add a bit of luxury to your stay and revitalize you for the trip home. The menu at the La Vista Dining Room changes with the seasons, but you can count on a traditional East Coast menu with palate pleasers and familiar favourites, from Alexander Keith’s Fish and Chips and Seafood Pot Pie, to popular winter items such as Braised Lamb Shank and Double-Boned Pork Chop.

Insider's Tip: Every Sunday is Prime Rib night in the La Vista Dining Room. An eight-ounce prime rib dinner is only $24.00. And children always eat free off the children’s menu. Most Popular Menu Item: With a focus on seafood and upscale staples, you will find yourself tempted by items like the popular Seafood Roaster Special, which includes a Nova Scotia lobster, mussels, baby potatoes and sweet summer corn served to you in a roasting pan. Drink Tip: Finish your meal with a glass of robust red wine paired with La Vista’s famous Flourless Chocolate Torte.

Candy Cane Cocktail Ingredients: 1 candy cane, crushed 2 oz raspberry vodka 4 dashes white crème de menthe 3 oz cranberry juice

Directions: 1. Place crushed candy on a small plate. Wet the outside rim of a chilled martini glass with water. Hold glass by the stem and rotate the rim to coat with candy. 2. In a cocktail shaker, combine vodka, crème de menthe, cranberry juice, and ice; shake until well combined. 3. Strain liquid into prepared glass and serve immediately.

Atlantica Hotel & Marina Oak Island 36 Treasure Drive, Western Shore (902) 627-2600 www.atlanticaoakisland.com

After dinner, take in a cocktail and some holiday cheer at the Fireside Lounge, which features live Weekend Winter concerts all season long. Local talent like John Gracie, Charlie A’Court, David Myles and Tim Chaisson will be gracing the stage this winter. 28

Holiday drink:

Occasions Winter 2013

SPOTLIGHT | Restaurants

Drink tip: When preparing a beverage, it is important to swirl an alcoholic component of the drink in the glass prior to composing the cocktail. This step allows the aroma of the drink to enter the nose first when the glass is raised for consumption. It is also important to save that olfactory teaser once you complete the swirl, and add it into the cocktail as you build it. That essence will be the first to hit the nose.

Holiday drink: The Night Before Christmas Halifax Marriott Harbourfront If your wish this holiday season involves entertaining clients, co-workers, or taking on the town, the Halifax Marriott Harbourfront is just what you’re looking for. Located directly on the waterfront with unrivalled views of the harbour, it offers the best of both worlds: proximity to the heart of Halifax’s entertainment district and a relaxing oasis after a night out. If hosting a holiday party is on the menu, the Marriott’s Harbourstone Sea Grill & Pour House is just the ticket. The restaurant is one of the results of a $5 million renovation of the hotel’s Great Room—a novel take on the lobby. With its dark-espresso wood and warm colour palate, you’ll forget it’s winter as soon as you step into this contemporary space. The brand-new restaurant also features a private, forty-two-person dining room, which can be rented for your corporate luncheon, cocktail reception, an evening out with friends. Director of Operations Catherine Marshall suggests you reserve early to take part in the special holiday menu for Christmas, Boxing Day and New Year’s Day.

The Marriott’s convenient connection, via climate-controlled indoor skyway, to Casino Nova Scotia means you can spend some of that Christmas bonus in style without worrying about transportation (or the weather!), and with a range of luxurious options, from guestrooms to suites, you won’t have to rely on Rudolph to guide you safely home! Insiders’ Tip: Harbourstone’s seafood chowder cannot be passed up. Made fresh with every order, you’ll find an abundance of seafood staples, including mussels, lobster, shrimp, scallops, haddock and salmon. Perfect for a winter’s day. Most popular menu item: A popular winter appetizer is the Pear Arugula Salad, featuring vanilla-poached pears, toasted pecans, pumpkin seeds and grilled lemon vinaigrette. For the main course, it’s Avery's Lobster Roll, which includes almost a quarter-pound of lobster. For dessert, if there’s room, the Pumpkin Spiced Cheesecake with crystal ginger crunch rounds out a delectable meal.

Now at the NSLC.

Ingredients: 1 oz peppermint schnapps 1 candy cane, crushed ½ oz Frangelico (750 ml, $28.98, 1000872) ½ oz dark crème de cacao 4 oz chocolate milk Drizzle 151-proof rum 1 chocolate-drizzled marshmallow

Directions: 1. Bathe a martini glass with peppermint schnapps (using swirling technique described above), then rim glass with crushed candy cane. 2. Pour peppermint schnapps from glass into a shaker with ice. Add Frangelico, dark crème de cacao and chocolate milk. Shake well. 3. Strain liquid into martini glass. Top with chocolate-drizzled marshmallow and drizzle of rum. Carefully ignite and serve with caution.

Halifax Marriott Harbourfront Harbourview Sea Grill and Pourhouse 1919 Upper Water Street, Halifax (902) 228-9290 www. marriott.com/YHZMC

PRODUCERS’ SPOTLIGHT Party in a bag! So simple. We offer two different flavours of cheeseball mixes: the Ravishing Cranberry and the Smokin' Chipotle. These are paired up with our pepper jellies which, of course, are the world's best served over Brie cheese. Check online for more variety in our small sets, you will be so popular this Christmas season!

Bottega Club Grappa (700 ml, $29.90, 1000240)

This grappa, distilled from grape skins, makes an elegant gift. Often enjoyed cold, it also pairs well with dark chocolate and makes a fantastic addition to a cup of espresso. Warm up a cold winter’s night with Bottega Club Grappa.

Cabot Trail Maple Cream (750 ml, $28.98, 1016562)

This delicious spirit made from a combination of pure maple syrup, cream and rum is authentically Canadian. It offers a delicious taste sensation that is simultaneously creamy, sweet and spicy. Enjoy it on its own over ice or add to coffee for a delicious drink that is rich and warming. It’s a Canadian original!

$15.99 Available at Galloping Cows, Port Hood, (902) 787-3484 or online at GallopingCows.com

14 Hands Hot to Trot Red Blend

Sandalford Winemaker's Shiraz

J Lohr Seven Oaks Cabernet

(USA, $19.99, 1016086)

(Australia, $21.99, 1017358)

(California, $23.99, 1003533)

This luscious red wine will pique your interest right out of the gate. Flavours of black cherry and plum balance in perfect harmony, giving way to a soft, velvety finish. The ideal match for Charcuterie!

Sandalford describes its Winemaker’s range as “Bang for your Buck!” We agree. This is an incredibly pure fruit driven red from one of Australia’s most respected producers. It is bursting at the seams with dense blackberry fruit and peppery flavours.

This holiday season, give the gift of quality and consistency. If you want a guaranteed crowd pleaser, serve this robust red wine with black plum, blueberry, cherry, anise and vanilla aromas and flavours. It is a perfect pairing to roast beef but also a great match to chocolate truffles.

Boxing Rock The Vicar’s Cross Double IPA (1 x 650 ml, $4.98, 1018106)

British soldiers stationed in India receiving their daily beer ration would never have expected this. With all the strength and bitterness of a double IPA, this beautiful beer is remarkably smooth and well balanced.

Moosehead Boundary Ale (6 x 341 ml, $13.99, 1018267)

Boundary Ale is brewed with four uniquely blended new and old world hops and seven malt varieties, giving it a balanced, slightly sweet, roasted caramel complexity. It’s flavourful and aromatic with medium body and smooth. Expertly crafted by Moosehead.

Occasions Winter 2013

occasion on the

town

The Bistro on Prince

Rockbottom Brewpub

Located off the lobby of the Holiday Inn Truro – serves breakfast, lunch and dinner daily. Come in, relax and dine with style from one of our full service menus or enjoy a beverage in our quiet and intimate lounge. You'll find options to please every palate.

Come and taste Halifax’s finest brewpub dining experience on Spring Garden Road.

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

Treat yourself to our diverse and delectable menu and quench your thirst with any of our six craft beers, brewed right on site. We also offer an extensive wine selection and all of your favourite cocktails. Bottoms up! 5686 Spring Garden Road, Halifax N.S. (902) 423-2938 | www.rockbottombrewpub.ca

Your Father's Moustache

Your Father’s Moustache is the place to be for great food, fun and live entertainment in downtown Halifax. Our scrumptious menu includes fish and chips, lobster, pasta, steaks, seafood and weekend brunch, all carefully prepared and reasonably priced. We offer great daily specials, plus, the Moustache is hopping with live entertainment like Joe Murphy and the Water Street Blues Band, a Saturday afternoon tradition.

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

Photo by Babineau Photography

The Port Pub Located in a unique nautical setting with a serene riverside view of the rising and falling tides, the Port Gastro Pub is where you go to enjoy a unique Annapolis Valley microbrewery. East Coast Living magazine named our Rojo Mojo Red Ale the best in Atlantic Canada. Named 2011's Best decor and design by RANS, not only can you experience a great atmosphere and great beer, but we also create our dishes to order with some of the freshest local ingredients available. We are becoming a true wedding and special occasions destination. We pride ourselves on excellent service with atmosphere. 980 Terry's Creek Road., Port Williams NS (902) 542-5555 | www.theportpub.com

Frank & Gino’s Grill & Pasta House

The Greek Village

Frank & Gino's fabulous menu has something to satisfy everyone's taste! Their fun and relaxed atmosphere is the perfect place for casual and delicious dining. Come in and check out our daily features and don't forget kids 10 and under eat free Sunday-Wednesday!

Chef Stafanos Kalogeras has more than 45 years of experience preparing authentic Greek, Italian and Canadian dishes. Our breakfast is served daily until 5 p.m. Ask us about our daily specials. Pitcher of Moosehead beer for $10.99, add $3.00 for one of the following appetizers, Calamari or Hummus. The Greek Village Restaurant has recently been renovated and we are fully licensed. Please contact us for reservations or take-out orders.

286 Robie Street.Truro, NS (902) 42-TEMPO(83676) | www.tempofooddrink.com

6253 Quinpool Road, Halifax, NS (902) 405-3750 | www.thegreekvillage.ca

go ahead... get out and

enjoy 34

Occasions Winter 2013

GRAPE EXPECTATIONS | Entertaining Wines

Entertaining

WINES The holiday season is upon us. It’s time to welcome friends and family to our homes to celebrate the bounty of the year over good food and drink. Holiday entertaining can be a stressful time but wine doesn’t need to be. Here are some tips for selecting a great bottle to go with your next holiday event. Talking Turkey: While most Nova Scotian families have the process of making roast turkey dinner down to a science, choosing the wine to match is still riddled with angst and uncertainty. Not to worry—turkey is a relatively forgiving dinner companion. The best wines to serve with turkey showcase rich fruit flavours and lively acidity. Pinot Noir and Gamay (the grape used to make Beaujolais) are classic partners, but if you want to look a little further afield, try an Italian Barbera which will not only have an affinity to the bird but will also partner well with the savoury character of the stuffing. If you prefer a more American style turkey dinner with candied yams or sweet potatoes, opt for a fruity Zinfandel from California. The key is to avoid very dry red wines like Cabernet Sauvignon, the most

structured Syrah—based wines and other tannic reds, as these wines do best with red meats. The sweet and tangy elements of turkey dinner will make these wines taste bitter. As for white wines, a rich butter Chardonnay works with the more substantial elements of the meal, while a full-flavoured Riesling is great match to turkey.

Sea Glass Pinot Noir (California, $14.99, 1012893)

Bersano Barbera D’Asti (Italy, $14.99, 1001139)

Now at the NSLC.

GRAPE EXPECTATIONS | Entertaining Wines

Add a Splash of Cranberry: Fruit wines have come a long way over the last two decades. A style of wine that was once an entry point into the wine category for many consumers is now producing some exciting styles. Some of the most innovative products are from our own backyard. One of the hottest new fruit flavours is sparkling cranberry wines, which make not only make a festive way to open a holiday meal but also partner well with creamy cheeses such as brie as well as turkey and pork inspired hors d’oeuvres. Recommended Selections:

Bon Bon Chandelier Apple Cranberry Sparkling (Nova Scotia, $16.99, 1017917)

Red Barn Sparkling Cranberry (Nova Scotia, $12.99, 1017912)

Ham It Up: Tired of the turkey routine? Baked ham makes a wonderful alternative to roast turkey. As far as the perfect pairing for roast ham, look to white wines and red wines rich in sweet fruit flavours. Riesling is an obvious choice for whites. Look for |Rieslings with a balance of sweetness and acidity. Germany produces a number of Rieslings that fit this description, particulary those from its top regions, including the Mosel Valley and Rheingau. Be sure to look for the word Riesling on the bottle. Many inexpensive German wines are made from higher yielding grape varieties such as Müller-Thurgau. While enjoyable on their own, these wines nevertheless are not as well suited as a pairing to savoury dishes. Beaujolais makes a great selection for those that prefer red wines. These light-bodied French wines are rich in sweet fruit flavours and have a soft, immediately enjoyable palate. Recommended Selection:

Moselland Ars Vitis Riesling (Germany, $15.79, 1001242)

Bon Bon Chandelier Series

A fantastic new wine style for your festivities—Chandelier Sparkling is a blend of Muscat, Cranberry and Apple in perfect harmony. Surprisingly off-dry, aromatic, bursting with full fruity flavour. Enjoy with local charcuterie, turkey, cheeses or sushi!

By Petite Riviere Vineyards www.petiterivierevineyards.ca

Moselland Ars Vitis Riesling (Germany, $15.79, 1001242)

Buy it for the scenery; enjoy it for the wine. This refreshingly fruity, off-dry Riesling from Germany’s renowned Mosel Valley is a perfect pairing with holiday hors d’oeuvres, scallops and is great with baked ham.

GRAPE EXPECTATIONS | Entertaining Wines

How to Design a New Year’s Eve Tasting Menu: 1. The dishes and matching wines should build in flavour and texture. Don’t start with a heavy, cream based soup then move to a salad, for example. 2. Be sure to offer a variety of proteins. Don’t serve multiple fish courses for example. Try to offer a vegetable course, a fish course and a meat course. 3. Try to keep to a single culinary style. Don’t mix Asian flavours with classic Italian dishes. 4. Try to alternate serving cold dishes with hot dishes. This will allow you more time to entertain and interact with your guests. Have as much prepared as possible before guests arrive and choose dishes that can be finished quickly. 5. The matching wines should build in flavour, body and intensity. Start with a light and crisp white wine or a sparkling wine and move to full-bodied whites, then light and fruity red wines and eventually a full-bodied red wine with the main course. Serve a sweet wine with the dessert or a cheese. The final course is one instance where you can break away from the plan and serve an off-dry sparkling wine instead of a dessert wine if you like. It makes a refreshing way to finish a meal.

Here is a recommended line-up of wines with some serving suggestions:

Luna Argenta Prosecco (Italy, $17.99, 1018166) Serve as an aperitif or, if your guests are adventurous diners, accompany it with a single oyster topped with diced apple, fresh dill and a lemon slice.

Sea Glass Pinot Gris (California, $14.99, 1017205) This makes a great first course wine. Try it with smoked salmon based appetizers.

Fat Bastard Chardonnay (France, $15.99, 1002266) This Chardonnay has some light oak notes without being big and clumsy. It’s a great wine to serve half way through a meal. Pair it with a cup of creamy butternut squash soup.

Fincas Las Palmas Malbec (Argentina, $19.99, 1009646) This award-winning red wine is a perfect main course red. It pairs well with a variety of red meats, especially beef. Try this wine with herb crusted roast beef.

Martini Rossi Asti Spumante (Italy, $14.99, 1000243) This off-dry Italian sparkling wine makes a great closer. Serve it with a dessert that has its own balance of sweet and tart flavours such as a lemon tart. It also makes a good pairing to a selection of cheeses accompanied with nuts and honey.

Now at the NSLC.

FOOD & DRINK | Pairings

INSPIRED by the Stars

TASTING MENU | Pairings Michelle Brush, Retail Product Specialist at the Truro NSLC, offers recommendations for sparkling wines to match our menu “inspired by the stars.” A taste of great Champagne can be an out of this world experience, as a great sparkling wine’s combination of vibrant effervescence and exacting flavours excites the taste buds like few other wine styles can. We agree, especially when you taste a sparkling wine in combination with a fantastic morsel of food. Enjoy our tasting menu that has been ‘inspired by the stars.’

Parmesan Cups with Lobster and Sparkling Wine Cream Sauce Makes 24 pieces Ingredients: 6 oz Parmigiano-Reggiano, grated Cooking spray 2 cups cooked lobster meat, chopped 5 tbsp butter ½ shallot, minced 2 tbsp chives, chopped Salt & pepper to taste 1 clove garlic, minced 2 ounces sparkling wine 1 ¼ cups heavy cream

Parmesan Cups with Lobster and Sparkling Wine Cream Sauce

Directions: 1. Spray mini-muffin tins with cooking spray and set aside. 2. Line 2 baking sheets with parchment paper. 3. Make 2 tbsp mounds of the grated Parmigiano on the parchment paper. Flatten with a spoon. Be sure to leave an inch or more of space between each mound. Preheat oven to 300 ˚ F. 4. Bake the cheese in oven for 5 minutes. You may need to work in batches. 5. Remove from the oven and using a spatula, transfer the cheese to mini-muffin tins. 6. Place each individual round of melted cheese in a prepared muffin tin. Press the cheese against the sides to form a cup. 7. Place a sauté pan over medium-low heat: add half the butter. 8. When the butter has melted, add half of the shallots and sauté until translucent. 39

TASTING MENU | Pairings

Smokin’ Good Baked Oysters 9. Add the lobster mixture and continue to sauté for 2-3 minutes. Add the chives and set aside. 10.Place another sauté pan over medium heat. Add remaining butter. 11. When the butter has melted, add the shallots. When the shallots are translucent, add the garlic and sauté until fragrant, approximately 30 seconds. 12.Add the wine and the heavy cream and let reduce until sauce is thick and covers the back of a spoon. 13.Fill Parmesan cups with a spoonful of lobster and drizzle with the cream sauce. Editor’s Note: Be sparing with the sauce, otherwise it will drip through the Parmesan cups.

Bouvet Ladubay Brut (France, $18.99, 1001013)

Michelle: For those that love French bubbles but do not want to pay Champagne prices, Bouvet Ladubay Brut is an excellent alternative. This is a delicious sparkler produced in France's Loire Valley. It is made from the Chenin Blanc grape which contributes light floral and honeyed fruit flavours. This wine is rich in flavour and boasts buttery nuances, solid apple-like flavours and is refreshing and crisp on the palate. Use this sparkling wine to cut through the richness of this dish. Be warned, you'll find it hard to stop at just one bottle.

Smokin’ Good Baked Oysters Makes 24 pieces Ingredients: 24 oysters 3 slices double smoked bacon, cooked, finely chopped 2 tbsp pesto ½ tsp smoked paprika 1 ⁄6 cup Applewood Smoked Cheddar, grated

Occasions Winter 2013

Directions: 1. Preheat oven to 450 ˚ F. 2. Place oysters on baking sheet. Bake for 8-10 minutes. 3. While the oysters are baking, combine the bacon, pesto and smoked paprika. 4. Turn oven to broil. 5. Carefully open the oysters. 6. Top each oyster with equal amounts of the bacon mixture and grated Applewood Smoked Cheddar. 7. Broil for 1 minute. Editor’s Note: Baking the oysters in essence poaches them in their own liquid. It also makes them very flavourful and easy to open.

Mumm Napa Brut Prestige (California, $33.99, 1001350)

TASTING MENU | Pairings

Sriracha & Honey Glazed Shrimp with Mango Salsa Michelle: Here’s a sparkling wine that I think is just awesome. This blend of Pinot Noir and Chardonnay comes from California’s Mumm Napa – the Napa, as you might guess, refers to the Napa Valley. On the nose, I detect aromas of vanilla, biscuit and white blossom, while lemon, pear and melon flavours linger through the lengthy finish. This wine’s fruit character and refreshing acidity make it an excellent choice for this dish. Focus on the bubbles as part of the taste and texture. Simply heavenly!

Sriracha & Honey Glazed Shrimp with Mango Salsa Makes 24 pieces Ingredients: 1 tbsp Sriracha sauce 1 tbsp honey 1 tbsp cilantro, finely chopped 1 tsp ginger, minced 4 tbsp fresh lime juice 24 jumbo shrimp, peeled, deveined

1 mango, peeled, pit removed, diced 2 tbsp cilantro, finely chopped 1 ⁄6 cup red onion, minced 1 jalapeño, seeded, finely diced

Directions: 1. In a bowl, whisk together the Sriracha, honey, 1 tablespoon of cilantro, ginger and 1 tbsp of lime juice. 2. Add shrimp to the bowl, stir and let marinate for 30 minutes. 3. Meanwhile, combine the diced mango, remaining lime juice, remaining cilantro, red onion and diced jalapeño in a separate bowl. 4. Place grill pan over medium heat. Grill shrimp for 2-3 minutes per side. 5. Place a teaspoon of mango salsa on an Asian spoon, top with a shrimp. Editor’s Note: This potentially fiery hors d’oeuvre is cooled by the mango salsa. Sriracha is an incredibly intense and spicy sauce from Thailand. It has a rooster on the label and is available in the international section of most grocery stores.

Now at the NSLC.

Peller Ice Cuvée VQA (Ontario, $24.99, 1000907)

Michelle: This traditional method sparkling wine is made from Chardonnay and Pinot Noir grapes grown in the Niagara Peninsula in Ontario. After the lees (the residue left over from a natural secondary fermentation in the bottle) have been disgorged, a dosage of Vidal Icewine is added to the wine, creating a finished product with its own unique style. This off-dry bubbly offers aromas of apricot, yeast and ripe apple, with hints of honey followed by tropical fruits on the palate and a refreshing pink grapefruit finish. This sparkling wine has just enough sweetness to tame the spice of this dish. Just delicious!

TASTING MENU | Pairings

3 tbsp parsley, finely minced 3 tbsp oregano, finely minced Additional wedges of lemon for garnish

Pan Seared Calamari with Lemon and Herbs

Pan Seared Calamari with Lemon and Herbs Makes 24 pieces Ingredients: 6 squid tubes, cleaned, scored 2 tbsp extra virgin olive oil 4 tbsp butter 2 cloves garlic, minced 4 lemons, zested, juiced

Directions: 1. Toss the calamari in the extra virgin olive oil. 2. Place a large cast iron pan over medium-high heat. Add the butter. 3. When the butter starts to brown, add the garlic. 4. When the garlic is fragrant, (approximately 30 seconds) add the squid tubes. 5. Sear the squid tubes for 1-2 minutes per side. 6. Add the lemon juice, zest and fresh herbs. 7. Slice the calamari tubes into 6 pieces per tube. Editorâ&#x20AC;&#x2122;s Note: While breaded calamari is extremely popular, I love the rustic simplicity of grilled or pan seared calamari. Try and get a nice char on the calamari, but be careful not to overcook. As for the perfect garnish, I suggest keeping it simple. Just serve with wedges of lemon and a sprinkle of fresh herbs.

Bolla Prosecco di Conegliano Valdobbiadene Superiore DOCG (Italy, $19.99, 1016057)

Michelle: Fresh fried calamari is a quick and easy starter that goes perfectly with a glass of bubbly. The meat is firm and white with a mild, slightly sweet and almost nutty flavour. For this dish, I recommend Bolla Prosecco di Conegliano Valdobbiadene Superiore DOCG. With its bubbles and good acidity, it goes particularly well with salty, rich foods. Prosecco is a region located in northeastern Italy. In the past the grape used to make this style of wine was also known as Prosecco. As of 2009 the grape was officially renamed Glera, although many people still refer to it by its old name. This fruity and fun bubbly, with its bright citrus flavour, will tease your taste buds and when paired with this appetizer, makes for an easy yet elegant party dish.

LUNENBURG COUNTY WINERY Real & Reasonable Nova Scotia Grown Wines In all NSLC stores Hwy 103, Exit 11, 24 km inland to Newburne www.canada-wine.com

902-644-2415 42

Occasions Winter 2013

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CRUZAN BLACK STRAP EGGNOG 1.5oz Cruzan Black Strap Rum 4oz Prepared Eggnog

OCCASIONS | Online Aisle

Discover Great Wines for Gifting Tis the season of invitations to dinner parties, open-houses, New Year’s Eve soirées and of course Christmas dinner. Regardless of the occasion, wine makes a great gift for the host or hostess. When you aim to impress, look no further than the selections found on the Online Aisle. Discover these great wines worthy of giving as gift to even the most discerning wine lover. Champagne: For centuries Champagne has been regarded as the wine to toast celebratory occasions. Champagne is of course de rigueur to ring in the New Year with but it also makes a sophisticated selection for dining. Champagne’s rich and complex flavours and lively acidity allow it to work as an aperitif, a match to many first courses and certain desserts and many fine cheeses.

Online Aisle Selection: Henri Abele Brut Rosé (Online Aisle, mynslc.com, $69.99, 1014439)

Henri Abele ranks as one of Champagne's oldest houses. This classic brut rosé, which combines all three of the classic Champagne grapes, delivers red berry aromas and a well-balanced palate. If you want to dare to be different this New Year’s Eve, raise a glass of pink.

Online Aisle Selection: Veuve Clicquot La Grand Dame (Online Aisle, mynslc.com, $228.29, 1000624)

The epitome of elegance and sophistication. This Champagne named after Madame Clicquot Ponsardin, credited with refining the Champagne process, offers fragrant nose of citrus and stone fruit notes along with brioche and marzipan. The full-bodied palate is extremely focused with chalky minerality extending its length, highlighting its freshness and verve.

Occasions Winter 2013

Christmas Dinner Selections: Christmas dinner is more than just the turkey Online Aisle Selection: Louis Jadot Chambolle-Musigny (Online Aisle, mynslc.com, $74.00, 1008485)

This Pinot Noir, from one of Burgundy’s most revered appellations, has had time to mature in bottle, providing it with developed notes suggestive of forest floor with some lingering red berry fruit flavours. It’s the perfect partner to roast turkey served with a savoury stuffing.

Online Aisle Selection: J Lohr Arroyo Vista Chardonnay (Online Aisle, mynslc.com, $33.29, 1006895)

This full-bodied Chardonnay has nut and caramel complexity on those nose, ripe fruit flavours on the palate and mild acidity in the finish. It’s rich flavour profile allows it

OCCASIONS | Online Aisle

to match the full complement of flavours on the Christmas dinner table. Icewine: Give the gift of luxury and exclusivity. Icewine is made from grapes allowed to freeze on the vine. The process concentrates the grapes’ sugars, acids and flavours resulting in a unique and luxurious wine rich in honeyed fruit flavours. In fact, it takes almost ten times the number of grapes to make a bottle of Icewine compared to a normal table wine. A great gift to give to out-of-province visitors or those that simply enjoy the finer things in life.

Online Aisle Selection: Trius Vidal Icewine (Online Aisle, mynslc.com, $29.99, 375 ml, 1001104)

This luxurious dessert wine is full of tropical and stone fruit flavours and impressive balance between intense sweet and acidity.

Online Aisle Selection: Domaine de Grand Pré Vidal Icewine (Online Aisle, mynslc.com, $39.49, 375 ml, 1000849)

A wine that blends sweet apricot and lemon fruit flavours with citrus like acidity. A dessert wine that balances extreme sweetness with vibrant acidity. This wine makes a great pairing to blue cheese, foie gras and fruit based desserts.

Ingredients: 24 2 Tbsp 1 tsp 1 tsp 1/4 cup + 2 Tbsp 1/4 cup + 1 Tbsp 2 Tbsp 2 Tbsp 1/2 cup 1 Tbsp 1/2 tsp 1

chicken wings curry powder cinnamon, ground onion powder dark rum brown sugar lemon juice, fresh low-sodium soy sauce apple juice vegetable oil hot pepper sauce pineapple, whole

Curried Rum Chicken Wings with Grilled Pineapple These sticky, smoky chicken wings will soon become your favourite chicken recipe. The subtle heat of the curry powder is perfectly complemented by rum and brown sugar. These wings are a delicious addition to a Caribbean-inspired feast. Serves 6 / Cook time : 20 min / Preparation time : 10 min

Chicken Farmers of Nova Scotia

Chicken Farmers of Nova Scotia For information and recipes call (902) 681-7400 Visit us on Facebook for MORE RECIPES

Now at the NSLC.

Directions: 1. Cut off and discard wing tips, as they tend to burn and don’t have much meat. Discard or use for stock. Cut wings in two by separating at the joint.

2. Mix together curry powder, cinnamon, and onion powder, ¼ cup (60 mL) of rum, brown sugar, lemon juice, soy sauce, apple juice, oil and hot pepper sauce in large bowl or plastic zip lock bag. Add wings and mix to coat well. Refrigerate, covered, for at least 2 hours, up to 8 hours. 3. Remove chicken wings from sauce. Put sauce in a small pan and boil until reduced by half. 4. Heat grill. Grill chicken wings for approximately 10 minutes on each side or until cooked through and skin is crispy and brown. Baste with reduced sauce, and turn, as needed, to prevent burning. 5. Prepare pineapple by cutting off bottom and cutting down sides to remove outer layer. Cut into twelve ½ inch (1.5 cm) slices. Combine additional rum and brown sugar in small bowl. Place pineapple on grill. Baste with sugar mixture and grill 5 minutes until soft and lightly browned. Flip and baste other side again. 6. Serve hot wings on a platter with grilled pineapple slices.

Beer Basics | Books and Brews

Books and Brews by Steve Riley teve Ri ey is a erti ied icer ne t e eer e iva ent a s e ier and President BetterBeer.c e is ne n y a and erti ied icer nes in anada and is a rec ni!ed eer d e.

Ever since I discovered that there was more to beer than just a social beverage, I have been frustrated by the disproportionate amount of books about beer versus books about wine. Shelf after shelf on Merlot, Cabernet Sauvignon, the history of wine, leading a wine tasting, geographical wine guides and winemaking just to name a few. Besides some classics from Canadaâ&#x20AC;&#x2122;s own Stephen Beaumont and the legendary Michael Jackson (not that MJ - the beer legend), the beer shelf was practically empty. That is until recently. With a growing number of small brewers making flavourful beers that push the boundaries on styles that have been forgotten for decades and peopleâ&#x20AC;&#x2122;s thirst for knowledge, there are finally more books on the subject of beer.

Beer Basics | Books and Brews

Wondering what to get that beer lover of yours this upcoming holiday season? Look no further than these great beer books.

For the Beer Expert

Beer History Brewed In Canada by Allen Winn Sneath

How to Brew by John Palmer

For the Novice Tasting Beer by Randy Mosher When I am asked for a good all-around beer book, I recommend Tasting Beer by Randy Mosher without hesitation. Mosher explains everything in a non-technical and easy to understand style. In this book, he takes the reader through an introduction on ingredients, brewing process, styles, tasting procedures, beer and food pairing and even provides some great trivia. This is a fantastic book to keep handy for a reference as it has easy to find information and excellent illustrations. If you are thinking of taking your Cicerone (certified beer expert) or Prud'homme exam, this book is where you should start.

Palmer explains brewing in simple terms in the first half of the book, then in much more technical, detailed terms in the second half. This book is best suited for someone who has been involved with beer for a bit, who wants a more technical understanding of each ingredient’s role in the beer making process. If you have moved past extract brewing and are now all-grain brewing, this book is for you. You don’t have to brew at home to find value in learning more about the technical aspects of brewing as this will lead to a greater understanding of how your favourite beer styles are made.

Now at the NSLC.

Despite being thirty years old, I still really enjoy reading this book every couple of years. It chronicles the 350 year history of beer in Canada, but it’s the developments in the past 150 years that I find particularly interesting. This book helps the reader understand how the Canadian beer business evolved to its current state on the shoulders of John Molson, John Labatt, and the Oland families. Sneath digs deep into the business side of the industry from years past and weaves it all together for the reader. In the process, the reader discovers how East Coast brewing families have helped shape the Canadian beer industry.

Beer Basics |Books and Brews Beer & Food

A Great Read

The Brewmasterâ&#x20AC;&#x2122;s Table by Garrett Oliver

Are you interested in reading about the history of IPAs and pubs in the UK? I recommend reading anything by Pete Brown â&#x20AC;&#x201C; one of my favourite authors on any subject.

This book has long been considered the bible of beer and food pairing. Oliver is both the Brewmaster at Brooklyn Brewery and a Chef. While the book can be a bit dry in some parts, the chapters on his discovery of beer and food pairing and the techniques that he suggests are worth the time spent on this almost 400 page book. Oliver provides the reader a solid history lesson of five major styles that have shaped the beer world and the reference chart for beer and food pairing in the back is worth the price of the book alone.

Now excuse me while I curl up in front of the fireplace with a glass of Imperial Stout and a great book about beer ... now that we finally have some selection. Cheers! Look for these and other books about beer at your favourite local bookstore or online at www.chaptersindigo.ca or www.amazon.ca.

The Exceptional Spirit

DID YOU KNOW? | Occasions

Sports and Tipples By Doug Watling A half-dozen members of one NHL team celebrated their Stanley Cup victory by attending a local bar and ordering a $100,000 bottle of Champagne. Two nights after their win over the Vancouver Canucks, six members of the 2011 Boston Bruins ordered a 30-litre bottle of Armand de Brignac Ace of Spades “Midas” Champagne at a Connecticut bar and drank it out of the Stanley Cup. The total bar bill for the night was over $150,000. NBA Championship winners have done the same; both the 2011 Dallas Mavericks and the Miami Heat (2012, 2013) celebrated with lavish parties that approached six figures and included premium Champagne. For at least one beer company, the National Football League is big business. Since 2011, Anheuser’s Busch’s Bud Light has been the official beer sponsor of the NFL. Bud Light supplanted Coors Light after Miller Coors couldn’t reach an agreement with the NFL. In Canada, Canadian Football League teams negotiate with sponsors on an individual basis. For instance, Molson sponsors the Saskatchewan Roughriders, while Labatt Breweries/Budweiser sponsors the BC Lions.

Some former professional athletes are indulging in a little post-career “bootlegging.” A bootleg in football parlance is a quarterback run, but at least two former NFL quarterbacks ran with the idea of starting their own wineries. Friends Rick Mirer and Drew Bledsoe have established separate wineries in the Napa Valley and Washington State. Former Chinese NBA star Yao Ming owns Yao Family Wines in the Napa Valley. His wines, one of which retails for over $600, are sold almost exclusively in China. Wayne Gretzky Estates is the highest-profile Canadian winery associated with a Canadian professional athlete. Gretzky wines are available at the NSLC. A Nova Scotia wine accomplished an Olympic sized feat. In 2012, the Canadian High Commission in London selected Benjamin Bridge’s 2008 Méthode Classique Rosé as one of two Canadian sparkling wines to serve at Olympic receptions celebrating Canadian involvement in the 2012 Summer Olympics. Twenty four bottles of the premium bubbly were sent to London for the festivities. While the 2008 Méthode Classique Rosé is not currently available, a number of medal-worthy Benjamin Bridge wines are available at the NSLC, including their immensely popular Nova 7.

Occasions Winter 2013

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PARIS, FRANCE

SAN FRANCISCO, CALIFORNIA

LAS VEGAS, NEVADA

PHILADELPHIA, PENNSYLVANIA

NEW YORK, NEW YORK

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