To make Summer Special, Go West

June 2023

• 2023 Gabe Magnotta Memorial Golf Classic Diamond Back Golf Club - ClubLink Partner, June 14.. Join us for a fun-filled day of golf, great food and wine and exciting raffle prizes and awards to support the G. Magnotta Foundation for Lyme Disease research. Hurry! Space is limited to just 144 golfers. Call 905563-5313 for registration details.

• Every Sunday, Enjoy LIVE MUSIC on the Patio, Malivoire Wine Company. Starting Sunday, June 4. Noon-4 p.m. 4260 King St, Beamsville. NEW this season - come to enjoy our hillside, open-air patio. Relax and unwind with us this season. Grab your favourite glass of wine or, if you are feeling peckish, add some delicious snacks. Questions, give us a call at 905-563-9253.

• Yoga in the Vineyards, Westcott Vineyards. June 14 and every following Wednesday, 7-8 p.m. Yoga in the Vineyards is back! Join us in practising on the lawn with views of the sun setting over the vineyards. Every Our yoga instructor will lead you through a one hour yoga sequence followed by a glass of wine of your choosing. Cost: $30 includes one hour yoga & a glass of wine.Please bring your own yoga mat and blocks if you wish.Please dress for the weather and bring layers. Westcott tends to have a breeze and can feel a bit chilly as the sun sets.

• Watercolour in the Vineyard, Back 10 Cellars, June 11. 1-3 p.m. Join us for an in-person watercolour experience as you sip on wine and snack on your own delicious charcuterie box. All watercolour supplies will be provided, along with the lesson. Leave with your very own masterpiece and beautiful memories. Booking includes; wine & charcuterie (additional wine can be purchased by the glass, just ask). Watercolur class hosted by YouTube watercolour artist, Clarice Gomes @helloclariceg. All supplies & instructional class, server gratuity included. Dress weather appropriate as this event takes place in an

Chef In Residence CUISINE

Chilled Asparagus Salad with Roasted Cherry Tomatoes, Bocconcini and Purple Basil Sprouts

Makes two portions.

Ingredients

• 1 bunch local asparagus, washed, trimmed

• 1/2 pint cherry tomatoes, local hot-house are available)

• 12 pcs fresh, mini bocconcini, halved

• baby greens, ideally colourful

• purple basil sprouts

• vinaigrette (oil & balsamic is nice, but a mustard/herb would also work very well)

Directions

In a hot oven, (350F) roast the cherry tomatoes, with a bit of oil, S&P and herbs, until they colour and blister a bit. Cool to room temp.

Meanwhile, bring a 3/4-inch of salted water to a boil in a frying pan. A frying pan heats up really quickly, and allows you to control the asparagus as they cook. Lay the asparagus in the water to cook. Put two inches of very cold water in a sink, with a handful of ice. Once the asparagus are tender and bright green, lift them out of the boiling water and place in the icewater. This arrests the cooking and retains the bright green colour.

Slice in half lengthwise, if you like.

For service, plate a desired amount of baby greens, and artfully arrange the asparagus, then the bocconcini, cherry tomatoes, and the basil sprouts.

Drizzle with your selected vinaigrette. Enjoy!