Riverbend Inn & Vineyard: Summer 2022

SUMMER 2022

RETREATS at Riverbend

SUMMER BBQ Recipes

Meet the Wine Country

CONCIERGE MANAGER

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 the oaklands

Chef Ross Midgley,

We’ve been soaking up the Summer sunshine on our patios across Niagara Wine Country. As a guest at Riverbend Inn, we highly recommend you venture down to our on-site restaurant, The Oaklands, for a meal or a casual drink on the newly renovated patio. It’s the best spot to watch sunsets over Peller Estates and the many rows of lush vineyards.

executive chef

Annette Rawlinson, restaurant manager contributors

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

In this issue you’ll meet our Wine Country Concierge manager, Michelle.

There are so many interesting and interactive experiences for you to explore and her team is ready to build you the perfect itinerary for your time in Wine Country. The concierge team can be reached via phone, email or Live Chat on myWineCountry.com.

If you’re a fan of live theatre, no visit to Niagara is complete without seeing a play at Shaw Festival. The company is celebrating their 60th season this year! Check out some of their feature shows with some fun pairing suggestions on pages 16 and 17.

graphic designer

Cheers,

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 Summer 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

summer 2022 Riverbend Inn & Vineyard 3

Winemakers Update 3 Winemakers 3 Questions

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 summer 2022

Q

WHAT MEASURES DO YOU TAKE TO ENSURE THE HEALTH OF THE VINES THROUGHOUT THE SUMMER GROWING SEASON? WHAT DOES A HEALTHY VINEYARD LOOK LIKE?

A

CRAIG: Balance is the key to a healthy vineyard. A healthy vineyard should display even growth with not too much or too little vigor, exhibiting a deep green color to the leaves, and free from mildews or insect damage. Regular scouting for pests, as well as verifying vine health, keeps us on track so that we are aware as soon as possible when problems arise.

Ontario has its fair share of pests that can flourish in its humid conditions, so timely sprays are pertinent. We are at the mercy of mother nature, so from season to season (sometimes within the same season) we can be faced with extremes of excess water from rain events to drought conditions at the other end of the spectrum.

Ensuring vine health can help mitigate inevitable environmental and pest pressures.

Q

HOW DO YOU FEED THE VINEYARD – WHAT KIND OF NUTRIENTS DO THE VINES NEED?

A

KATIE: There are multiple sources of “food” for the vineyards. Nutrients are classified into Macro (Nitrogen, Phosphorus, Potassium, Calcium, and Magnesium) and Micro (Iron, Manganese, Zinc, Copper, Boron, Molybdenum, and Chlorine) elements.

Soil samples are taken on an annual basis as a continual reference point as to the soil nutrient status. This data is used to plan a yearly blend of amendments which are evenly spread on the vineyard floor. In addition to this, we add compost (can be a mix of cow, chicken, or horse manure) to specific blocks on a revolving yearly schedule. The goal is to find a balance where there are no deficiencies and no excess nutrients available. Either scenario can lead to poor vine health and lowquality fruit. Spring prunings are mulched and slowly break down to provide a cycle of renewal nutrients to each vineyard. Lastly, throughout the growing season, as the cover crops (clover, radish, rye grasses) grow, they are mowed back into the vineyard which can be referred to as “green manure”. All these practices feed the complex living microbiology of the soil, which in turn feed the vines in a symbiotic relationship.

Q

WHY DON’T SPARKLING WINES HAVE A VINTAGE YEAR ON THE LABEL? HOW DO YOU ENSURE PRODUCT CONSISTENCY EACH YEAR?

A

EMMA: Non-vintage sparkling wines are created from multiple vintages resulting in them not being labelled as such. By being able to blend from multiple years, we are able to create a very consistent product.

As you can imagine, a vintage sparkling from a hot vintage would taste very different than a vintage sparkling from a cool vintage. Because we are able to blend the warm and cool years together, as well as adhere to a consistent blend composition, we can create a wine that is reliable and very similar every time you taste it.

summer 2022 Riverbend Inn & Vineyard 5

SUMMER

BBQ RECIPE S

Sweet and Spicy Sausage Burger

By Executive Chef Maurice Desharnais, Wayne Gretzky Estates recipe page 20

6 Riverbend Inn & Vineyard summer 2022

Niagara Cherry Glazed Grilled Chicken Breast, Summer Zucchini and Swiss Chard

By Executive Chef Jason Parsons, Peller Estates recipe page 20

Grilled Brownie, Peanut Butter Mousse, Charred Strawberry Jam Sandwich

By Executive Chef Maurice Desharnais, Wayne Gretzky Estates recipe page 20

summer 2022 Riverbend Inn & Vineyard 7

BBQ Pickerel with Garden Pea Salad, Grilled Potato and Balsamic Roasted Tomatoes

By Executive Chef Jason Parsons, Peller Estates recipe page 21

BBQ Pad Thai Shrimp Sliders

By Executive Chef Frank Dodd, Trius Winery recipe page 21

8 Riverbend Inn & Vineyard summer 2022

BBQ Niagara Peach Cobbler with Cinnamon Anglaise

By Executive Chef Ross Midgley, Riverbend Inn recipe page 22

Chef Ross’ Ground Beef Chuck Burger

recipe page 22

in e a n d I c e wple recipe page s 22 p iu Tr Pinea Q n B B amo nn

Ci

By Executive Chef Ross Midgley, Riverbend Inn

summer 2022 Riverbend Inn & Vineyard 9

re t re at s at

Reserve an all-in-one package that includes your overnight stay, dining, and interactive experiences, all completely offered at our hideaway in picturesque Niagara-on-the-Lake. Reserve a Cookcation with friends and family, or Apple Pie School for a country inn spin on a classic corporate retreat.

To reserve your retreat, call our Wine Country Sales team at

1-888-510-5537 or email groups@myWineCountry.com

10 Riverbend Inn & Vineyard summer 2022

corpor ate retre ats at

one-night corporate retreat:

Starting at

$496 per person two-night corporate retreat:

Apple Pie School with Chef Ross Midgley corporate retreat

Looking for a unique teambuilding experience? Join our own Chef Ross Midgley for a cooking seminar in The Oaklands kitchen. You’ll get your hands dirty and learn to make a delicious homemade apple pie. Chef will serve up the pies for dessert for a playful round of judging and tasting your creations.

Available for one or two nights

Cookcation retreat

Groups of 6 to 12 guests can reserve this planned 2-day, 2-night itinerary where you’ll participate in three cooking classes in the Coach House with Chef Ross Midgley. You’ll conclude your experience with a 3-course meal that showcases the techniques and dishes you learned to make with Chef. Your itinerary includes a guided wine tasting and winery tour at Peller Estates, meals at The Oaklands, plus a farewell dinner with Chef Ross Midgley.

Starting at $1,500 double occupancy, per room available dates November 9, 10, 16, 17 December 7, 8 January 18, 19, 25, 26 February 8, 9, 22, 23 March 8, 9, 22, 23

Visit myWineCountry.com for more information.

Starting at

$949 per person

sample itinerary (one night)

8:00am Early check-in and luggage drop 9:00am - 3:00pm Meeting in Coach House with morning break, lunch, afternoon break 5:00pm Post-meeting activity (wine tasting experience or winery tour) 7:00pm Dinner at The Oaklands Check-Out Day Breakfast, check-out, plus a take-away gift

summer 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 summer 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. summer 2022 Riverbend Inn & Vineyard 13

MEET OUR WINE COUNTRY CONCIERGE MANAGER

MICHELLE ANDRUS How long have you worked at Andrew Peller Limited?

It will be 7 years in August that I have worked at Andrew Peller Limited.

14 Riverbend Inn & Vineyard summer 2022

What can we expect to see from the Concierge team in 2022?

2022 is going to be an incredible year for this team. Just seven years ago our team was 4 people and has grown to 60 in the last year! This year is all about offering a platinum experience for our guests. We are in the process of upgrading our phone systems, plus we have purchased a customer relationship management platform so we’re able to communicate with our guests more effectively. We have updated myWineCountry.com to ensure that guests and our agents are able to seamlessly process dining and experience reservations. We are constantly evolving and listening to guest feedback.

What does the Wine Country Concierge team do?

What can they provide to our Wine Club members?

The Wine Country Concierge Team does it all! Our multi-faceted national team handles everything from being reservation agents on the phones, answering guest emails and live chats for all 10 of our properties. They can assist in booking one reservation, to a multi-property itinerary that takes you to Wayne Gretzky Estates for the Gold Medal Champions Experience, followed by lunch at Trius Winery Restaurant, a tasting in The Estate Room at Peller Estates, dinner at The Oaklands and an overnight stay at Riverbend Inn & Vineyard. If you are heading back to the GTA, we can reserve you a seated tasting experience at Thirty Bench Wine Makers.

Our on-site Concierge team greets guests and members at each property, assists with making experience and dining reservations, hires transportation, and can fill you in on what’s happening around town.

Your team can also assist our members with planning an itinerary for our sister properties out west. How would you spend a day in Okanagan Wine Country?

If you’re spending time in the North (Kelowna and Lake Country), I recommend joining Our Odyssey experience at Gray Monk followed by lunch at The Lookout Restaurant at Gray Monk for European-inspired seasonal dishes prepared

by Executive Chef Graham Momer. Head back into Kelowna to visit Sandhill Estates/Wayne Gretzky Estates Okanagan and do a little bit of everything. If you are headed south (Penticton, Oliver and Osoyoos), stop in to visit the team at Red Rooster in Penticton. Keep driving South and soak up the sun at Black Hills Estate Winery and Tinhorn Creek Vineyards. They are all such amazing properties with extraordinary wines!

How can our members contact your team to create a custom itinerary?

I’m excited to say there are many ways that our Wine Club members can reach out to us. Whether it be by phone, email, or live chat on myWineCountry.com.

We will be introducing SMS text message as well as a new phone system. We will also have a dedicated team to assist our Wine Club members with front of the line access.

CONTACT OUR WINE COUNTRY TE AM phone

1.888.510.5537 email

Info@myWineCountry.com live chat

myWineCountry.com coming soon

SMS text message

summer 2022 Riverbend Inn & Vineyard 15

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 available at wayne gretzky estates and your local lcbo

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 available at trius winery, thewineshops . com and your local lcbo

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.

16 Riverbend Inn & Vineyard summer 2022

Trius Showcase Pinot Noir ‘Clark Farm’ 2019 available at trius winery and thewineshop. com

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 to October 16 June 11 to 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 available at $34.95 peller estates and available at thewineshop. com thirty bench , thewineshops . com What’s more wine pairing

and your local lcbo

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.

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.

summer 2022 Riverbend Inn & Vineyard 17

Mark your

CALENDAR PEI Lobster Boil at Riverbend Inn & Vineyard September 30

Join us on our scenic back lawn at Riverbend Inn & Vineyard to kick off your summer with a Classic PEI Lobster Boil, hosted by our very own Executive Chef and East Coast native, Ross Midgley. Would you trust your lobster boil to anyone not from PEI? The night will begin with a sparkling wine and canape reception followed by a dinner at a communal table.

The dinner will be served family style and you’ll enjoy fresh cracked lobster, drawn butter, coleslaw, and finger rolls, along with a glass of Chardonnay – a perfect pairing! Complete the evening with a classic lemon meringue tart.

Planning a trip to Niagara Wine Country?

Here are some experiences we recommend while you’re here. Reserve your spot on myWineCountry.com or call our Wine Country Concierge 1-888-510-5537 to plan an itinerary.

myWineCountry Tour

Offered Daily by Reservation Make your visit to Wine Country the best yet with this all-inclusive tour between some of Niagara’s best estates.

This all-inclusive touring package, in partnership with Brewery & Distillery Tours Niagara, includes transportation to and from your hotel in Niagara Falls or Niagara-on-the-Lake, plus stops and experiences at Peller Estates, Trius Winery and Wayne Gretzky Estates. Call our Wine Country Concierge at 1-888-510-5537 to reserve your group today!

Exclusive Pairing Experience at Peller Estates

Ultimate Wine & Charcuterie Experience for Two at Thirty Bench

Join Chef Jason Parsons and his culinary team for an Exclusive Pairing Experience. Each month we will be hosting a uniquely themed dining experience in our Private Dining Room.

You’ll be seated at a communal table and enjoy a 5-course tasting menu with delicious wine pairings from our Peller Estates collection. Our chefs will introduce each course and a wine expert from our restaurant team will introduce each pairing.

Join us in one of our beautiful tasting spaces for a wine and food pairing experience. Two guests will be able to choose 3 samples each from our pre-selected portfolio. Our team of consultants can answer your questions about wine tasting, food pairing, and cellaring, and help you with your buying selections. Included in this package is a charcuterie box that serves two created by local caterer ‘In the Event by Maria’. Vegetarian and vegan options are available.

August 13 | September 17 | October 15

18 Riverbend Inn & Vineyard summer 2022

Offered Daily by Reservation

SummerCOCKTAILS TERRACE WINE BAR AT PELLER ESTATES

ICEWINE MARTINI

CUVÉE ROYALE

HUGO

1.5 oz 1.5 oz

4 oz

3 oz

1

Dillon’s Method 95 Vodka Peller Estates Signature Series Cabernet Franc Icewine cocktail cherry

Fill a martini glass with ice to chill. Fill a shaker with ice, vodka, and Icewine.

Shake for 5 seconds or until shaker is too cold to hold. Remove the ice from your chilled martini glass and strain shaker contents into the glass. To garnish, drop a cocktail cherry into the glass.

2 oz 3 drops 3

Peller Estates Signature Series Ice Cuvée Classic Dillon’s Crème de Cassis Aromatic Bitters blackberries

Fill a flute glass with ice to chill. In a shaker, combine Ice Cuvee Classic, Crème de Cassis, and Bitters. Stir with bar spoon until chilled. Pour into your chilled flute glass and garnish with 3 blackberries.

1.5 oz 2 oz 3 5

Peller Estates Signature Series Ice Cuvee Classic Elderflower Liqueur club soda lime wedges mint leaves mint sprig

Squeeze lime wedges into a wine glass and drop into the bottom.

Muddle the lime, mint, and Elderflower liqueur. Fill the glass with ice and add Ice Cuvée and club soda. Stir with bar spoon until chilled and garnish with a sprig of mint.

summer 2022 Riverbend Inn & Vineyard 19

Grilled Brownie, Peanut Butter Mousse, Charred Strawberry Jam Sandwich by executive chef maurice desharnais, wayne gretzky estates peanut butter mousse

2 cups 1 cup 1 cup

creamy peanut butter cream cheese, softened at room temperature Wayne Gretzky Estates Salted Carmel Cream

charred strawberry jam

4 pints 1 cup 1/4 cup 1 tbsp

Sweet and Spicy Sausage Burger by executive chef maurice desharnais, wayne gretzky estates

6 6 fresh 1/4 cup 4 tbsp 1 tbsp 4 slices 1/2 cup 1/4 cup 1/4 cup 1/4 cup 2 large

honey garlic sausage large potato buns grainy mustard Wayne Gretzky Estates Premium Lager thyme, chopped Havarti cheese (I would use dill or red pepper spiced) sauerkraut (squeeze out the liquid as much as possible) napa cabbage, shaved thin red onion, thinly sliced green kale, julienned dill pickles, sliced lengthwise

In a large bowl, remove the sausage casings and combine the meat with your hands. Form 6 patties and refrigerate for a few hours.

Mix the grainy mustard, the beer and chopped thyme and place aside. In another bowl, mix the sauerkraut, cabbage, red onion, kale together. You want this well mixed, but not soggy, should hold some crunch.

To assemble, cook the sausage patties on a medium high grill. Do not press down on the patties as they cook, you want to keep the moisture inside as much as possible.

Once cooked, place the Havarti cheese on top to melt and grill the buns to give them a light toast. Spread the beer mustard on the bottom bun, add the patty, sauerkraut and cabbage mixture and a dill pickle. Put the top bun on and enjoy.

Serves 6 20 Riverbend Inn & Vineyard summer 2022

strawberries, the bigger the better, top removed and washed brown sugar Rosé wine grapeseed oil

Peanut Butter Mousse: Mix all the mousse ingredients together in a mixer until well combined, put in fridge until ready to assemble.

Charred Strawberry Jam: Toss the strawberries in the grapeseed oil and put onto a hot grill. Move them around just long enough to get some char marks on the berries. They will get soft so you must work quickly. Remove the berries from the grill and place into a heavy bottomed saucepan.

Add the sugar and the Rosé wine and cook on low heat until the wine is reduced and you have chunky jam. Remove from the heat and place in the fridge.

Assembly: Use store bought uncut brownie sheets (because it’s too hot to use the oven).

Cut the brownies into 5-inch squares or close to that size. Keep brownies in the fridge until ready to grill. Make sure the grill is on medium heat, clean and lightly oiled. Place brownie squares on the grill for about 3 minutes per side. Once grilled, remove from heat, cut brownies in half, and spread peanut butter mousse on one side and jam on the other, press together. You can warm the ‘sandwich’ again on the top shelf of the BBQ for a minute or two or enjoy right away.

Serves 4-6

Niagara Cherry Glazed Grilled Chicken Breast, Summer Zucchini and Swiss Chard by executive chef jason parsons, peller estates winery restaurant

4 whole 2 tbsp 2 cups 1/4 cup 1 clove 1 cup 1 cup 2 cups

2 cups 3 tbsp 1 tbsp

chicken breasts grapeseed oil sweet cherries, seeded shallots, sliced garlic, finely chopped red wine, Gamay Noir or Baco Noir chicken stock baby summer zucchini (patty pan squash, baby zucchini - yellow & green), blanched swiss chard, leaves & stems fresh thyme leaves butter

Season the chicken breast with salt and pepper and brush with grapeseed oil. Grill on a pre heated BBQ. At the same time, place a large pan on the BBQ grill. Heat a tbsp of grapeseed oil and add in the shallots, garlic, cherries and half the thyme leaves. Sauté for one minute and then add in the red wine.

Use a wooden spoon to lift any bits that may have stuck to the bottom on the pan and simmer the wine until it is almost all reduced.

Next, add the chicken stock and bring to a boil. Continue to simmer until the liquid has reduced by half. Add the grilled chicken to the pan, cover with foil, and continue to cook on the BBQ over low heat for approximately 20 to 30 minutes, or until the chicken is cooked through.

When the chicken is almost done, melt the butter in a large fry pan on the hot side of the BBQ and sauté the blanched summer zucchini, swiss chard stems and remaining thyme leaves. Once warmed through, add in the swiss chard leaves, and remove from the heat. Season with salt, pepper and serve with the glazed chicken breasts.

Serves 4

BBQ Pad Thai Shrimp Sliders by executive chef frank dodd, trius winery restaurant shrimp slider patties

2 lb 3 cloves 1 small 2 tsp 1 tsp 3 tbsp

shrimp, peeled and deveined garlic, peeled, rough chopped shallot, peeled, rough chopped fish sauce lemon zest fresh cilantro

pad thai sauce

BBQ Pickerel with Garden Pea Salad, Grilled Potato and Balsamic Roasted Tomatoes by executive chef jason parsons, peller estates winery restaurant

4 x 5 oz 2 tbsp 1 cup 1 cup 1 cup 1 cup 1/2 cup 2 cups 1/4 cup 1 clove 1 tbsp 1/4 cup 1/2 cup

portions of pickerel filet grapeseed oil sugar snap peas, blanched snow peas, blanched garden peas pea sprouts fingerling potatoes, cooked cherry tomatoes, halved shallots, finely chopped garlic, finely chopped fresh mint, roughly chopped balsamic vinegar soybean oil (or extra virgin olive oil)

In a sauce pot, warm 1 tbsp of grapeseed oil over the BBQ on high heat. Add in the shallots, garlic and lightly sauté. Just allow the flavours to release, approximately 1 or 2 minutes. Add the cherry tomatoes and sauté, stirring occasionally until the tomatoes start to slightly break down. Once this starts, add in the balsamic vinegar, mint, and the soya bean oil. Warm through, season with salt, pepper and set aside on low heat.

Make sure the skin of the pickerel is dry.

Season with salt, pepper, brush the skin with grapeseed oil and then grill on the BBQ. Once the skin is golden and crisp, brush the flesh of the pickerel and turn over on the grill. Toss the cooked potatoes in grapeseed oil. Roll them over the grill for a slight char flavour. Combine all the peas in a bowl and pour the tomato mix over the peas. Season with salt pepper and divide onto four plates. Top the pea salads with a piece of pickerel and some grilled potatoes.

Serve immediately.

Serves 4

3/4 cup 3 tsp 2 tbsp 1 tbsp 1/2 tsp 1 tbsp

coconut milk tamarind concentrate or juice of 1 lime palm sugar or brown sugar fish sauce chili sauce peanut butter

by executive chef ross midgley, riverbend inn burger patties

2 lbs 5 1 tbsp 1 tbsp

1 cup 1/2 cup 2 1/2 cup

bean sprouts carrots, julienned green onions, chopped fresh cilantro, chopped

6-8 1/4 cup

soft mini buns roasted peanuts, chopped

Shrimp Slider Patties: Mince ¼ of the shrimp in a food processor with garlic, shallot, fish sauce, lime zest and cilantro.

Roughly chop the remaining shrimp and add to the blended shrimp mix. Chill for 20 minutes. Remove from the fridge and form into 6-8 sliders. Make the sliders just bigger than the buns. Refrigerate until ready to BBQ. Pad Thai Sauce: Heat coconut milk, tamarind, sugar, fish sauce and peanut butter in a saucepan over medium heat until sugar and peanut butter are melted, and the sauce begins to thicken.

Slaw: In another bowl, mix bean sprouts, carrot, green onion, and cilantro in a bowl.

Add Pad Thai sauce, lightly toss together and set aside.

Preheat the BBQ to medium-high heat.

Spray the top side of each slider with oil and place on grill. Turn 90 degrees after 2 minutes. Spray the top side, turn, and repeat. Brush any remaining Pad Thai Sauce over sliders. Remove from BBQ and rest on kitchen paper for 5 minutes. Grill buns if desired. Add Pad Thai Sliders to buns. Top with slaw and chopped roasted peanuts.

ground beef chuck healthy shakes Worcestershire sauce dried oregano ketchup salt and freshly ground black pepper

pickled onions

4 large

slaw

Serves 6-8

Chef Ross’ Ground Beef Chuck Burger

500 ml 2 cups

red onions, sliced fine on a mandolin white wine or cider vinegar granulated sugar

green goddess mayo

2 1/2 cups 1/2 cup 2 tbsp 2 2 cloves 1 cup 3/4 cup 1/2 cup

mayonnaise sour cream fresh lemon juice anchovy fillets fresh garlic, minced healthy pinch of salt fresh flat leaf parsley, chopped fresh tarragon, chopped fresh chives, chopped grapeseed oil

Burger Patties: Combine ingredients together and form into 8 oz. patties. Chill in refrigerator until ready to grill.

Pickled Onions: Combine vinegar and sugar in a saucepan, bring to a boil to dissolve sugar. Allow brine to cool completely then submerge onions until they are fully covered.

Set aside. The leftover onions can be kept in a sealed jar in your refrigerator for 7-10 days.

Green Goddess Mayo: In a non-reactive mixing bowl, combine mayonnaise, sour cream, and lemon juice. In a food processor or blender, combine the anchovies, garlic and salt. Pulse and add the fresh chopped herbs.

Drizzle in the grapeseed oil while processing.

Once it has reached a smooth, but fairly firm paste, combine with the mayonnaise mixture.

Grill the patties and just before cooked through, melt thinly sliced 5 Brothers Gouda cheese on top. To a sourdough burger bun, top your patty with Boston bibb lettuce, beefsteak tomato, pickled onion, and green goddess mayo.

Serves 8 summer 2022 Riverbend Inn & Vineyard 21

BBQ Trius Icewine and Cinnamon Pineapple by executive chef frank dodd, trius winery restaurant

1 4 tbsp 2 tbsp 100 ml 8 long

pinapple, fresh sugar ground cinnamon Trius Vidal Icewine thick wooden skewers, soaked in water for 1 hour

Cut top and bottom of the pineapple and cut pineapple into quarters and cut each quarter in half again.

Cut away the skin from pineapple by sliding a knife down lengthwise between skin and flesh and remove core. Push skewer into each piece of pineapple lengthwise with 2-3 inches left to hold. Mix sugar and cinnamon together and sprinkle over each piece of pineapple.

Preheat the BBQ to medium heat. Lay each pineapple skewer on the BBQ and grill each side for 3-4 minutes until sugar begins to caramelize. As you turn each piece, brush with Trius Icewine. The secret is to just caramelize the pineapple, do not overcook.

Remove from grill and serve with Greek yoghurt, honey and crumbled pistachios.

Serves 6-8 22 Riverbend Inn & Vineyard summer 2022

BBQ Niagara Peach Cobbler with Cinnamon Anglaise by executive chef ross midgley, riverbend inn cobbler topping

2 cups 1 tbsp 1/4 tsp 2 tbsp 1 tbsp 4 tbsp 1/2 cup 2 large

all-purpose flour baking powder salt sugar orange zest, finely grated cold butter, cut into 16 pieces whole milk eggs, lightly beaten

filling

14 1 1/2 cups 1 tsp 1 tsp 2 tbsp

peaches, pitted but not peeled, cut into bite sized chunks sugar cinnamon, ground allspice, ground butter, cut into small knobs

cinnamon crème anglaise

2 cups 2 tbsp 1 1 6 1/2 cup

10% cream 35% cream vanilla bean, split and scraped cinnamon stick egg yolks sugar

Have BBQ turned down to low-medium (approximately 350°). Grease a 10 x 12” baking pan with butter and set aside.

Cobbler Topping: Make the cobbler topping by combining all the dry ingredients,

including the orange zest, in a medium-sized bowl. Using a fork, ‘cut’ the butter into the dry mixture until it has the consistency of coarse meal (pea sized chunks). Add the milk and eggs and mix until smooth. Refrigerate.

Cinnamon Crème Anglaise: Combine creams, vanilla bean and cinnamon stick in a saucepan. Bring to a simmer and steep for 5 minutes. Meanwhile, in a stainless-steel mixing bowl, whisk ½ cup sugar with the egg yolks until pale and fluffy. Temper the hot cream into egg mixture, whisking until completely combined. Return mixture to saucepan and whisk until thickened to the point the sauce will coat the back of a spoon.

Filling: In a large mixing bowl, combine the filling ingredients and toss until peaches are well coated. Place the fruit mixture in the prepared pan and drop the butter knobs evenly over the mixture. Place the pan on the BBQ and cook the fruit for 15-20 minutes.

Remove the pan from the BBQ and spoon the topping over the fruit – the topping will be uneven and like dumplings on top. Put the cobbler back on the BBQ and close the lid, for 20-25 minutes, until the top is golden brown.

Serve with cinnamon anglaise.

Serves 6-8

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