Riverbend Inn & Vineyard: Spring 2022

SPRING 2022

bright

Spring Recipes cabernet franc is

KING

HIT THE

PATIO

In-Store

OR To Your Door

More ways to serve you!

Visit us online at

www.thewineshops.com or call us at 1-866-440-4383

editors

Riley McGilvray, marketing coordinator

Madison Vine,

marketing manager riverbend inn

Joseph Legace,

Note from the Editors

boutique hotel manager

Monika Chase,

assistant boutique hotel manager the oaklands

We are shaking off the Winter frost and heading out into the sunshine to hang out on our patios! We have several patios available at each of our four partner wineries, plus you can enjoy a delicious meal at The Oaklands patio. Learn about how to set up the best home patio on pages 10 and 11.

Chef Ross Midgley, executive chef

Melissa Marynissen, restaurant manager contributors

After a long season of spending our days indoors and enjoying comfort foods, we’re ready for locally grown produce and fresh meals. Our Chefs have shared their favourite bright Spring recipes for you to try at home from page 20 - 22. There are even three refreshing spring cocktails to pair with your dishes from our team at The Oaklands on page 19.

Abbey Jarrett Amy Hall-Cummings Carolee Krause Craig McDonald Emma Garner Fiona Muckle Frank Dodd Jason Parsons Katie Dickieson Marcella DiLonardo Mark Torrance Maurice Desharnais Michelle Andrus Nataschia Wielink Wade Stark

If you’re visiting Niagara Wine Country, don’t forget to take a day trip out to the Twenty Valley wineries in Jordan and Beamsville. Our partner winery, Thirty Bench, has some of the oldest Riesling vineyards in Niagara. Led by winemaker Emma Garner and Estate Manage Fiona Muckle, this hidden gem is one of the most awarded wineries in the region. Learn all about our Cabernet Franc pedigree on pages 14 and 15.

Cheers,

graphic designer

Mari-Lynne Eastland

Riley McGilvray & Madison Vine

For general inquiries about Riverbend Inn & Vineyard magazine or information about products and for advertising inquiries, please email communication@peller.com.

Riverbend Inn & Vineyard magazine is published 4 times a year by Andrew Peller Limited.

PS. Drop us a line! We love hearing your feedback and hope that you’ll share your comments and suggestions with us, helping us making this the exclusive Riverbend Inn & Vineyard magazine even better.

GET SOCIAL!

We’re soaking up the Spring sunshine in Niagara Wine Country! Enjoy tasting and dining experiences on our beautiful patios at all five estates. Tag us in your photos and stories using the handles listed below with the hashtag #mywinelife.

@riverbendinnvineyard

@pellerwines

@triuswines

@gretzkyestates

@thirtybench

spring 2022 Riverbend Inn & Vineyard 3

w ine m a k e r

CRAIG MCDONALD Trius Winery & Wayne Gretzky Estates

w ine m a k e r

KATIE DICKIESON Peller Estates & Riverbend Vineyard

w ine m a k e r

EMMA GARNER Thirty Bench Wine Makers

4 Riverbend Inn & Vineyard spring 2022

Winemakers Update 3 Winemakers 3 Questions

Q

WHAT KIND OF SUSTAINABILITY PRACTICES OR ORGANIC PRACTICES ARE YOU UTILIZING AS A WINEMAKER?

A

Our Niagara Estates have recently achieved the Sustainable Winemaking Ontario Certification – Thirty Bench, Trius Winery, Wayne Gretzky Estates, Peller Estates. We have established our baseline for energy efficiency, water conservation, and waste reduction, and in future audits we will show our progress with continual improvements. Canopy management, cover crops, encouraging beneficials and a work plan that reduces tractor and equipment passes in our vineyards are a few ways we drive toward further sustainability.

- Katie

Q

ARE THERE ANY NEW WINES THAT WE CAN EXPECT THIS YEAR?

A

We did a fun experiment at Thirty Bench at the end of last year - we filled a 500L puncheon with a half-ton of Gewürztraminer grapes, hand-picked whole bunches and stems, closed it and left it for 150 days. The natural yeast from the skins started the fermentation process. We also bottled the wine with the lees.

This wild cask gewurztraminer has an orange hue and a softer mouthfeel with notes of marmalade and rose petal. This was an extremely limited run of 24 cases and probably not something we would do again, but I loved the challenge.

- Emma

Q

WHAT IS THE MOST UNDERRATED WINE VARIETAL?

A

Gamay Noir is one of my personal favourite varietals.

It is so versatile with food.

- Craig Riesling is very close to my heart. It is such an elegant variety and truly represents the terroir. The grape bosses you around and tells you what it needs, you just need to listen. Plus, it pairs well with a wide variety of foods.

- Emma

spring 2022 Riverbend Inn & Vineyard 5

bright spring recipes

Roasted Carrot Salad

By Executive Chef Maurice Desharnais, Wayne Gretzky Estates recipe page 20 6 Riverbend Inn & Vineyard spring 2022

Velouté of Asparagus with Gremolata

By Executive Chef Ross Midgley, Riverbend Inn & Vineyard recipe page 20

Wayne Gretzky 99 Lager Grilled Beer Loaf Club Sandwich

By Executive Chef Maurice Desharnais, Wayne Gretzky Estates recipe page 21

Oaklands House Cured Salmon Gravlax with Devilled Eggs

By Executive Chef Ross Midgley, Riverbend Inn & Vineyard recipe page 20

spring 2022 Riverbend Inn & Vineyard 7

Traditional Crème Brûlée with Niagara Lavender

By Executive Chef Frank Dodd, Trius Winery recipe page 21

Strawberry, Rhubarb Curd Tart with Toasted Pistachios, Chantilly

By Executive Chef Jason Parsons, Peller Estates recipe page 21

Spring Ontario Asparagus with Sweet Peas, Bacon, Feta and Tarragon

By Executive Chef Frank Dodd, Trius Winery recipe page 22

8 Riverbend Inn & Vineyard spring 2022

Crispy Bacon, Forest Mushroom, Spring Pea Tagliatelle Pasta

By Executive Chef Jason Parsons, Peller Estates recipe page 22

spring 2022 Riverbend Inn & Vineyard 9

the

Home

Advantage 2 1

5 Easy Ways to Perk Up Your Patio

Add Fun Decked Out Details

Dial into a Great Playlist

Visit our winery retails stores for all of the best patio accessories for the spring and summer sipping seasons. You’ll find items such as glassware, table settings, jams and jellies, simple syrups and bitters.

Today’s music apps make it easier than ever to set the scene for patio lounging with a stellar soundtrack.

Some great options to shuffle through this summer include: spotify’s

“Summer Acoustic” apple music’s

“Summer BBQ”

3

amazon music’s

“Country for Summer”

Stock Up for Surprise Guests

Nothing ruins the fun of an impromptu summer gathering faster than having to press pause on the party to make a run to the store. We asked our winery retail managers to put their heads together to create the perfect mixed case for summer patio entertaining. It was a lively debate, but they landed on one truly delicious dozen! Snap a pic of this shopping list for your next trip to the store or order these bottles on TheWineShops.com for shipping to your door.

The Perfect Patio Case 3 bottles Trius Rosé 3 bottles Wayne Gretzky Estates Pinot Grigio 3 bottles Thirty Bench Winemaker’s Red 3 bottles Peller Estates Signature Series Ice Cuvée Rosé

10 Riverbend Inn & Vineyard spring 2022

4

Chilled Suds and Sophisticated Spirits

Visit Wayne Gretzky Estates to stock your fridge with crowd-pleasing craft beers such as our Premium Lager, and a variety of spirits to create the perfect cocktail. From rye whiskies to spirited wine (with some new additions coming this Summer), the cocktail options are endless.

5

Add Some Punch to Your Party

Stirring up a pitcher of a wine-based punch is an easy way to please a thirsty crowd. For a fun take on the classic Mojito, pour a 750-ml bottle of Sauvignon Blanc, Riesling or Pinot Grigio into a pitcher and add 2 cups of Italian sparkling lemonade, the juice of two limes and a generous handful of freshly chopped mint. Pour into ice-filled glasses and garnish with a lime slice and mint leaves. spring 2022 Riverbend Inn & Vineyard 11

GE T TO K NOW OUR HIS TORY

T

he Riverbend Inn sits on a 17-acre parcel of land on the corner of John Street and Niagara River Parkway. The land was originally deeded to William McClellan in 1809, who built a modest stone farmhouse and farmed the land.

In 1860, Dr. Thomas Halliday Watt purchased the farm, and a large 6,500 square foot Georgian red brick mansion was built. Dr. Watt grew fruit and worked as a consulting surgeon until his death in 1902. He was buried at St. Marks Cemetery in Niagara-on-the-Lake. In 1908, Dr. Watt’s second wife, Melicent, sold the property to Mr. Dawson, who began a poultry farm, but only kept the land until 1909.

The land briefly belonged to Mr. Gibnne, who then sold it to Brigadier-General Charles Nelles, a distinguished Canadian veteran who served with the Royal Canadian Dragoons, in 1920. General Nelles planted the beautiful oak trees and named the land “Oaklands”. General Nelles was mayor of Niagara-on-the-Lake between 1929 and 1930 and was also the first president of the Niagara-on-theLake Legion, Branch 124. His son Percy Nelles was a flag officer and Chief of the Naval Staff in the Royal Canadian Navy.

12 Riverbend Inn & Vineyard spring 2022

General Nelles sold the land in 1927 to a group of six sisters – Kate, Gladys, Del, Nora, Olga, and Elizabeth Ansley. The Ansley sisters converted the residence into a school for persons with disabilities. At the height of its success, the school housed 16 children of various ages, happily socializing with the local community. The school ran for 45 years until the sisters could no longer operate it.

In 1972, the home was purchased by Dr. Afrukteh of Niagara Falls. The property was divided into apartments, 4 or 5 in the house and 2 in the Coach House. One of the tenants, Peggy Anderson, set up a charity called Newark Neighbours in the former entrance of the Inn. Newark Neighbours grew too large and was moved into the barn on the northwest section of the property and still operates today, providing food and clothing for residents in town who demonstrate financial need.

Dr. Afrukteh opened a private art gallery in the home in 1984, and in 1988 he built a 12,000 square foot addition to the original building to accommodate the gallery. Unfortunately, the art gallery lasted just a few years before it closed down, leaving the building vacant for many years until it caught the eye of the Wiens family.

The Wiens family approached Dr. Afrukteh to purchase the property in 2002, and he agreed to sell to them. The home was turned into a 21-room Georgian style Inn and the old cherry and peach orchards were replaced with 12 acres of Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, and Vidal vines. The Riverbend Inn formally opened its doors to the public on April 12, 2004.

Andrew Peller Limited purchased the Riverbend Inn in February 2021, adding the property to their family of wineries in Niagara-on-the-Lake. The Inn will complement Peller Estates Winery, with the new vineyards now forming a contiguous 57 acres of high-quality grape growing managed by our winemakers. The acquisition is a natural extension to Peller Estates in providing a premium wine tourism experience in the Niagara Region. spring 2022 Riverbend Inn & Vineyard 13

CABERNET FRANC IS KING! Did you know that the top grape varieties produced in Ontario are Vidal, Riesling and Chardonnay followed closely by Cabernet Franc as the top red grape grown in the Niagara Peninsula? Since we are a cool climate growing region, our wines are dry, elegant and structured with balanced acidity and minerality. Cool climate wines are typically more complex with intense flavours while warm climate wines are dominated by fruit-forward characteristics.

Cool climate Cabernet Franc shows notes of dark berries, plum, bell pepper and herbs. It is complex, sophisticated and has wonderful aging potential. It is commonly blended with Merlot and Cabernet Sauvignon to make Meritage wines and is also used to make a luxurious Icewine.

14 Riverbend Inn & Vineyard spring 2022

The Thirty Bench Small Lot Cabernet Franc 2015 is our most-awarded Cabernet Franc vintage across all four properties.

It was also named Best Red Wine in the World at the 2018 Decanter World Wine Awards. This wine has an amazing pedigree, winning countless awards and accolades from 2006 to present day, except for a few years in between when the varietal wasn’t produced.

Try it for yourself at our Back Vintage Tasting Experience at The Cottage at Thirty Bench.

THIRY BENCH AWARDS 2006 VINTAGE Gold Medal - Canadian Wine Awards Gold Medal - Best Cabernet Franc - Cuvée Wine Awards Best Red Wine - Cuvée Wine Awards 2007 VINTAGE Double Gold Medal - All Canadian Wine Championships Gold Medal - Best Red Wine, Best Cabernet Franc - Cuvée Wine Awards 2008 VINTAGE Gold Medal - Canadian Wine Awards 2012 VINTAGE Gold Medal – Ontario Wine Awards 2013 VINTAGE Gold Medal - Los Angeles International Wine Competition 2014 VINTAGE Gold Medal – Los Angeles International Wine Competition 2015 VINTAGE Best in Show, Platinum Medal - Decanter World Wine Awards Best Red Wine in the World - Decanter World Wine Awards Gold Medal – International Wine & Spirit Competition Gold Medal – WineAlign National Wine Awards 2016 VINTAGE Gold Medal – InterVin International Wine Awards 2017 VINTAGE #1 – Top 10 Best Cabernet Francs in Canada, WineAlign.com

Other notable Cabernet Franc awards: PELLER ESTATES SIGNATURE SERIES CABERNET FRANC 2015 Vintage - Gold Medal - #1 Top Scoring Red Wine – InterVin International Wine Awards 2018 2016 Vintage - Gold Medal - All Canadian Wine Championships 2019 2017 Vintage - 92 Points - Guide to Canada’s Best Wines, Top 10 Cabernet Franc, WineAlign 2020

TRIUS SHOWCASE RED SHALE CABERNET FRANC ‘CLARK FARM VINEYARD’ 2014 Vintage - Gold Medal - InverVin International Wine Awards 2017 2016 Vintage - Gold Medal - Red Wine of the Year – Ontario Wine Awards 2019 2017 Vintage - 92 Points - Guide to Canada’s Best Wines, Top 10 Cabernet Franc, WineAlign 2020

WAYNE GRETZKY ESTATES CABERNET FRANC ICEWINE 2015 Vintage - Gold Medal - Los Angeles International Wine Competition 2017 2016 Vintage - Double Gold Medal - All Canadian Wine Championships 2018 2017 Vintage - Best in Class Gold Medal 93 Points - Los Angeles International Wine Competition 2019 2019 Vintage - Gold Medal - International Wine Challenge, UK 2021

Visit vqaontario.ca for more information on all of your favourite wine varietals spring 2022 Riverbend Inn & Vineyard 15

thirt y bench winemakers

Big Reds: Small Lots, Big Flavour Weekends | $75 pp | $65 for pp Wine Club members and up to 5 guests This is the ultimate red wine tasting experience.

Some of the pre-selected wines will include our award-winning 2016 Small Lot Cabernet Franc and 2016 Small Lot Benchmark Red. Our wine consultant will guide you through a tasting of 5 award-winning small lot red wines while you enjoy your own individual charcuterie board.

Soak up the views while you sit in our Lounge area which overlooks our beautiful vineyards and Lake Ontario.

save the date

WINE COUNTRY

EXPERIENCES 16 Riverbend Inn & Vineyard spring 2022

ri v erbend inn & v ine ya rd

The Oaklands May 8 | Mother’s Day Brunch May 27 | East Coast Lobster Boil June 19 | Father’s Day BBQ July 1 | Canada Day BBQ Join us at The Oaklands for our themed dining events throughout the Spring and Summer months. Would you trust your lobster boil to someone not from PEI? Enjoy the stunning vineyard views and sunsets over Peller Estates with a glass of wine or cocktail in hand.

the winery re staur ant at peller e state s

Exclusive Pairing Experience May 14 | June 11 | July 16 August 13 | September 17 | October 15 $195 pp | $185 pp Wine Club members and up to 5 guests Join Chef Jason Parsons each month for a uniquely themed food and wine pairing experience. You’ll be seated in our private dining room and enjoy a glass of Ice Cuvée upon arrival.

Our chefs and wine experts will lead you through a 5-course tasting menu alongside curated wine pairings.

wayne gre t zk y e state s

Spirited Nights Dinners Select Friday Evenings $149 pp | $125 pp Wine Club members and up to 5 guests Enjoy a cocktail reception and structured whisky tasting in the distillery before enjoying a 4-course menu paired with the No.99 whisky portfolio in our underground barrel cellar. End the evening with a nightcap around the fire in our backyard.

Stay tuned for details about Oktoberfest and Game Nights at The Whisky Bar Patio!

trius winery

Trius Winery Restaurant Patio Lunch and Dinner | Daily Soak in the vineyard views and celebrate the connection between wine, food, people, and place enjoying Chef Frank Dodd’s locally inspired Niagara Wine Country cuisine at Trius Winery Restaurant.

spring 2022 Riverbend Inn & Vineyard 17

Shaw Festival Pairings Visit ShawFest.com to purchase tickets today!

We’re excited to catch up on all of the live theatre that we missed over the last couple of years. The Shaw Festival has safely returned to the stage this Spring for their 60th season and here are some of our suggested pairings to go with each play. We recommend reserving a table at The Winery Restaurant at Peller Estates, The Oaklands, or Trius Winery Restaurant for a bite to eat before showtime. Staying in town for the night? Reserve your stay at Riverbend Inn & Vineyard for sweeping vineyard views and a luxurious Stearns & Foster bed to rest your head.

Damn Yankees Festival Theatre, April 23 to October 9 One deal with the devil later, Joe Hardy is a young ball player with a knack for hitting home runs. A delightful, fast-paced, crowd-pleasing, romantic musical. beer pairing

Wayne Gretzky Estates No.99 Premium Lager Brewed with rye grain, we have turned up the flavour of a classic lager. You’ll find fresh aromas of hops, apple, winter rye spice, biscuit, and bread, the palate is zesty and fresh. What’s a more perfect pairing than baseball and a cold beer?

The Importance of Being Earnest

Cyrano De Bergerac

Festival Theatre, May 18 to October 9

Royal George Theatre, March 20 to May 8

Oscar Wilde’s last and greatest play concentrates all his incredible wit and observation into a dazzling satire of Victorian attitudes.

Cyrano de Bergerac is a swashbuckling 17th century swordsman who can do anything … except tell Roxane, the woman he loves, how he feels.

wine pairing

wine pairing

Trius Red 2019 Named ‘Best Red Wine in the World’ in 1991, this classic Bordeaux blend is arguably one of our greatest bottles. With flavours of black currant, blackberry, vanilla, and spice, plus great structure, this wine’s ageability makes it a classic for years to come.

18 Riverbend Inn & Vineyard spring 2022

Trius Showcase Pinot Noir ‘Clark Farm’ 2019 Pinot Noir, also known as the heartbreak grape, seems like the perfect fit for a tortured romantic.

Bright ruby red in colour and silky on the palate, you’ll find flavours of red cherry and red berry with a touch of earth and sweet spice.

Just to Get Married

Chitra

Royal George Theatre, Royal George Theatre July 27 – October 16 June 11 - October 8 It is 1910 and Georgiana is 29, so the burning question is: how can we get her married? A longneglected classic, this grown-up comedy has a heartfelt anger and psychological depth that make it ripe for discovery.

Chitra, a warrior princess raised as a boy, begs the gods for perfect beauty so she can win the affections of Arjuna.

An enchanting poem of false appearance and true love. wine pairing

Peller Estates Signature Series Oak Aged Vidal Thirty Bench Small Lot Chardonnay Icewine 2019 wine pairing

Another longneglected classic, there are many wine fans who say they’ll drink ABC - anything but Chardonnay. It is one of the most planted varietals worldwide.

What’s more heartwarming and complex than Icewine?

Icewine aged in older French oak barrels for four months. What we’re left with is a rich and silky wine with flavours of kiwi, pear, gooseberry, and toffee.

Spring COCKTAILS

FROM THE OAKLANDS AT RIVERBEND INN & VINEYARD Crafted by Restaurant Supervisor Abbey Jarrett

SPICY MANGO MARGARITA 2 oz 1 oz 2 oz 1/2 oz 1/2 oz 1 each

Tequila Cointreau mango juice lime juice simple syrup sliced mango and jalapeño Tajin spice

“MINT-TO-BE” SUMMER 2 oz 1 oz 1 bottle 4 2 sprigs

Wet the rim of your glass with lime juice and rim with Tajin spice. Muddle a few pieces of sliced mango and a slice of a jalapeño at the bottom of a cocktail shaker. Add the liquid ingredients, shake, and strain into your glass over fresh ice.

Garnish with skewer of mango slices, jalapeño, and lime wedge.

Sprinkle some Tajin spice on top.

Vodka lime juice ginger beer strawberries mint

Muddle the strawberries and a sprig of mint at the bottom of a cocktail shaker. Add ice, vodka, and lime juice. Shake and strain into a copper mug with fresh ice. Finish with ginger beer and garnish with mint sprig and strawberry slice.

EMPRESS 75 2 oz 1 1/2 oz 1 oz 1

Empress Gin lemon juice Trius Brut lemon

Combine the gin and lemon juice in a shaker with ice. Strain into a flute glass and top with Trius Brut. Garnish with lemon twist.

spring 2022 Riverbend Inn & Vineyard 19

Oaklands House Cured Salmon Gravlax with Devilled Eggs by executive chef ross midgley, riverbend inn & vineyard gravlax

Roasted Spring Carrot Salad by executive chef maurice desharnais, wayne gretzky estates carrots

2 lb

baby/small carrots, scrubbed or peeled 2 tbsp extra virgin olive oil kosher salt coarse black pepper Toss the carrots in the oil, season with salt and pepper. Roast in the oven at 375° for 20 minutes until slightly colored and tender. herb purée

1/2 cup basil leaves 1/4 cup tarragon leaves 1/2 cup extra virgin olive oil 1/4 cup white wine or your favourite beer Place the oil in the blender and start the blender. Add herbs while spinning until smooth. Season to taste.

Velouté of Asparagus with Gremolata by executive chef ross midgley, riverbend inn & vineyard soup

5 lb 3 3 1 lb sachet 1

saffron ricotta

1 cup 1/2 tsp

high fat ricotta saffron threads kosher salt coarse black pepper Mix the ingredients together. Make a day in advance and mix multiple times to make sure the saffron colors the ricotta.

To serve: Do a few swoops of the purée across the plate, top with the roasted carrots, put a bunch of the confit tomatoes and a few dollops of the ricotta. Tear the prosciutto into small strips and lay on top.

Toss the pea shoots in the left-over tomato oil and sprinkle on top. Sprinkle with sea salt and garnish with pea shoots.

Serves 4 20 Riverbend Inn & Vineyard spring 2022

1 1 oz 1 oz 2 sides

1 bunch 1 clove 1 cup 2

parsley garlic fresh Italian parsley lemons, zested and juiced parmesan cheese extra virgin olive oil

gremolata: Finely chop the parsley. Using

a microplane, zest the lemon, garlic, and parmesan cheese into a bowl. Finish with a drizzle of extra virgin olive oil and salt until you’ve reached your desired consistency.

In a large saucepot, sweat asparagus, onions, potatoes. Cover with vegetable stock and add spice sachet. Simmer until vegetables are tender then add the spinach. Carefully puree in a blender, or with an immersion blender until smooth. Season to taste with salt and lemon juice. Serve hot sprinkled with the gremolata.

Serves 4

kosher salt brown sugar fresh dill, chopped fresh coriander, chopped handful of black peppercorns lemon, juiced good quality brandy olive oil fresh Atlantic salmon, cleaned, pin boned, well dried

devilled eggs

12 5 shakes 3/4 cup 2 tbsp

gremolata

confit cherry tomatoes

2 bunches cherry tomatoes on the vine 1 cup extra virgin olive oil 1 clove garlic left over basil stems from herb purée In a small saucepan, heat up the oil, garlic and basil stems until simmering. Simmer for 5 minutes and remove from heat. Add the tomatoes gently. Let stand until oil has cooled and then remove tomatoes. You can save flavoured oil for another use.

green asparagus white onions russet potatoes, peeled baby spinach vegetable stock to cover thyme, bay leaf, and toasted coriander seeds lemon, juiced extra virgin olive oil

1 cup 1 1/2 cup 3 bunches 1/2 bunch

hard-boiled eggs Tabasco mayonnaise Dijon mustard paprika chives salt

Combine salt, sugar, peppercorns, and chopped herbs in a bowl. Combine lemon juice and brandy and brush the flesh side of salmon. Pack the salt mixture on top of the brushed salmon in a non-reactive dish (stainless steel, ceramic, or glass) and place salmon flesh sides together, so the weight helps to press the salt mixture into the fish.

Cover with remaining salt mixture and wrap tightly with cling wrap. Refrigerate for 48 hours.

After 48 hours, brush off the salt cure mixture and rinse the fish. Pat dry and brush flesh side of fish with olive oil. Wrap tightly and refrigerate or freeze. Slice thinly to order.

Place eggs in cold water. Once at a rolling boil, turn them off, cover, and set an 11-minute timer. After 11 minutes, place eggs in an ice bath. Once cooled, peel eggs and cut in half. Separate the yolks and put the whites in a non-reactive container with water. Push egg yolks through a sieve and mix with filling ingredients. Adjust seasoning. The best way to fill the egg white ‘cups’ is by putting the yolk mixture into a piping bag and then filling the whites. Eggs can be sprinkled with a pinch of paprika or fresh micro sprouts.

Serve alongside the salmon gravlax.

Serves 4

Wayne Gretzky 99 Lager Grilled Beer Loaf Club Sandwich by executive chef maurice desharnais,

Traditional Crème Brûlée with Niagara Lavender by executive chef frank dodd,

Strawberry, Rhubarb Curd Tart with Toasted Pistachios, Chantilly by executive chef jason parsons,

beer loaf

1 1/2 cups 1/2 cup 1 tbsp 8 1/3 cup + 1/4 cup 1 tbsp 1/2 tbsp

6 4-inch 1L 6 whole

wayne gretzky estates

5 lbs 1 lb 1 cup 2 tbsp 2 tsp 2 tbsp 2 tbsp 2 tbsp 3 cloves 1 1/2 cups 2 large

ground pork butt ground pork belly steel cut oatmeal kosher salt ground black pepper smoked paprika thyme, chopped rosemary, chopped garlic, minced No.99 Premium Lager eggs

club sandwich

thick cut potato bread (toasted) grainy mustard mayonnaise sliced heirloom tomato butter lettuce sliced smoked cheddar cooked cripsy bacon strips bbq sauce Mix all the ingredients for the loaf together with your hands, do not over mix, just incorporate. Place into a parchment paper lined loaf pan, fill ¾ full. You might make two loaves depending on the size of the pan.

Place into the pre heated oven at 375° for 40 minutes until an internal temperature of 160° F. Remove from the oven and let cool on the counter for an hour. Remove from the pan, wrap tight and cool in the fridge overnight.

To serve: Slice the beer loaf into 1” slices, grill on the BBQ to warm and brush with the BBQ sauce to glaze. Toast the potato bread, spread grainy mustard on the first slice and mayo on the second slice. Place the lettuce down on the mayo followed by tomato, beer loaf, bacon, cheese and the mustard side bread. Slice in half and enjoy.

Serves 4

trius winery restaurant

heavy cream half and half cream dried culinary lavender egg yolks granulated sugar, divided canola oil vanilla extract

Preheat the oven to 300°F. Arrange 6 ramekins (no deeper than 1 ½ inches) in a large pan or deep tray with sides.

In a medium pot, add the heavy cream, half and half and dried lavender. Warm on medium heat until just about to boil then remove from the heat. Allow it to cool at room temperature on the countertop for 45 minutes. Pour the lavender-infused cream through a fine-mesh sieve into a clean bowl and set it aside. Discard the used lavender.

Rinse sieve as you will need it in next steps.

Whisk the egg yolks in a large bowl until they turn frothy and bright yellow. Slowly whisk 1/3 cup sugar, the lavender cream, and vanilla extract into the eggs. Beat the mixture for 90 seconds. Pour the eggs and cream through a medium-mesh sieve into a large measuring cup. Divide the mixture between 6 ramekins and fill the large pan with hot water half-way up the sides of the ramekins.

Bake the custard in the hot water bath for 55 min to 1 hour, until the custard is set, but still moves a bit in the center when jiggled.

Cool the custard in the water bath for 20 minutes and then refrigerate them until they are chilled. Sprinkle the remaining 1/4 cup granulated sugar over tops of the custards and caramelize the sugar with a small, handheld kitchen torch.

Serves 6

peller estates winery restaurant

1 cup 1/2 cup

tart shells, baked rhubarb curd strawberries, marinated in a splash of Peller Estates Private Reserve Rosé vanilla Chantilly cream pistachio crumb, peeled, skinned, roasted and ground

rhubarb curd (makes 1l)

1 cup 4 whole 1 1/2 cups 1/4 cup 1/2 cup

rhubarb compote eggs sugar lemon juice butter

Rhubarb Compote: Combine 4 cups of rhubarb, the juice from 1 lemon and 1 cup of cabernet franc icewine to a pot. Bring to a boil and simmer for 1 hour. Stir frequently.

Set aside to cool and will keep for about three weeks in the refrigerator.

Chantilly Cream: Whip 1 cup of heavy whipping cream, 2 tablespoons of superfine sugar and ½ tsp of vanilla extract or paste until soft peaks form. Refrigerate until ready to use.

Mix the eggs, sugar, rhubarb compote, lemon juice and butter into a pot. Warm over medium to high heat while constantly stirring with a wooden spoon. The mixture will start to thicken. You are looking for a texture that will coat the back of the wooden spoon. When the curd is the right thickness, remove from the heat, strain into a bowl and allow to cool. Chill the curd in the fridge for at least 1 hour.

Fill the prebaked tart shells to the rim with chilled rhubarb curd. Next using a palette knife, spread the vanilla Chantilly over half of the surface of the curd in the tart shell.

Leaving the other half exposed. Dice the Rosé marinated strawberries and sprinkle over half of the Chantilly, leaving half of the Chantilly exposed. Sprinkle the Chantilly half with the pistachio crumb. Garnish with fresh basil sprouts and serve chilled.

Serves 6

spring 2022 Riverbend Inn & Vineyard 21

Spring Ontario Asparagus with Sweet Peas, Bacon, Feta and Tarragon by executive chef frank dodd, trius winery restaurant

3 quarts 2 cups 1 1/2 lbs 1 lb 5 slices 3 tbsp 1/2 cup 3/4 cup 2 tbsp 1 tsp 1 tbsp 1 1/2 tsp

water fresh or frozen green peas, thawed asparagus, woody stem removed and halved sugar snap peas center-cut bacon extra virgin olive oil feta cheese, crumbled shallots, chopped tarragon vinegar Dijon mustard fresh tarragon, chopped lemon zest kosher salt and black pepper

Bring 3 quarts of water to a boil in a large pot over high heat, add a good handful of salt. Fill a large bowl with cold water and add 3 cups of ice. Add green peas to the boiling water and blanch for 2 minutes. Remove and place into ice water immediately. Allow water to return to boil and continue the same process with the snap peas and asparagus. Drain into colander and place on tray with paper towel.

Place bacon between 2 sheets of kitchen paper. Place on a plate and put in microwave for 1-minute intervals. Continue until bacon is cooked and crispy. Break into ½ inch pieces onto fresh sheet of paper towel.

Add 1 tbsp of olive oil to pan over medium heat. Add shallots and cook for four minutes, stirring occasionally. Add tarragon vinegar and mustard, cook for 30 seconds and remove from heat.

Add asparagus, peas, lemon zest and chopped Tarragon to a serving bowl. Season with salt and pepper. Pour in mustard mixture, remaining olive oil, bacon and lightly mix. Top with crumbled feta cheese and serve.

Serves 6

Crispy Bacon, Forest Mushroom, Spring Pea Tagliatelle Pasta by executive chef jason parsons, peller estates winery restaurant

12 strips 3 cups

bacon, thin slices forest mushrooms; shiitake, oyster, king eryngii 2 cups small garden peas 1 cup arugula 1/4 cup chive batons, cut into 1/2 inch pieces 1 lb tagliatelle pasta, fresh 1 tbsp garlic, finely chopped 1/2 cup shallot, juilenne 3 tbsp extra virgin olive oil 1 tsp grapeseed oil 1 1/2 cups parmesan, shaved Line a baking tray with parchment paper, lay out the pieces of bacon and slowly bake in a 400° pre-heated oven until crispy. If you have a convection fan, put it on. Once cooked, remove from the oven and remove the bacon from the tray. Place bacon on a paper towel and allow them to cool. When cool, gently break the bacon into large pieces and set aside.

Put a large pot of water on to boil. Add a pinch of salt for flavour. When the water is boiling, add the fresh pasta. At the same time, add the grapeseed oil and a 1/3 of the olive oil into a large fry pan and heat over medium to high heat. Add in the shallots, garlic and sauté for 30 seconds. Then add the mushrooms and sauté for two minutes until the mushrooms start to soften. Next, add the garden peas. At this point your pasta should be cooked.

Remove the pasta from the boiling water, shake off the excess water and add the cooked pasta to the pan. Lightly toss everything together and season with fine salt and ground pepper. Remove the pan from the heat and add in the arugula, chives, shaved parmesan and chunks of crispy bacon. Lightly toss everything together, season to taste, and serve drizzled with the remaining extra virgin olive oil.

Serves 4

22 Riverbend Inn & Vineyard spring 2022

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spring 2022 Riverbend Inn & Vineyard 23 WELLAND