Chef In Residence CUISINE
Sundried Tomato Tapenade I was first introduced to sundried tomatoes when a young-ish chef at one of the winery restaurants in Niagara. The flavour knocked my socks off! I have since learned to work with this delicacy in many ways, but the favorite one is still as a simple, potent ‘bruschetta’ on toasted sourdough. The recipe is reasonably simple, and ought to be adjusted as the seasons progress, and new ingredients become available, or are discovered! I tend to use roasted onion and roasted garlic, when possible, as it accentuates the flavours that much more. INGREDIENTS • ½ Cup sundried tomatoes, in oil, slivered • 3 ripe, red plum tomatoes, diced • 3 cloves (roasted) garlic (that’s cloves, not heads!)
• 2 onions (roast or caramelize this, if possible), diced • 1 Tbsp good balsamic vinegar • 3 Tbsp olive oil • Chopped Herbs, to taste (thyme, basil, rosemary etc) • Salt and Pepper DIRECTIONS
Mix all the ingredients, except the salt and pepper, and taste; decide if you’d like further adjustments, and carefully season with salt and pepper. Note that the sundried tomato will have a pretty robust, even salty, character already. Don’t overdo this. Allow to meld together and serve at room temperature, or gently warmed.
For New Year’s Cheer, Go West
Continued From Page 24 wines! Malivoire Wine, 4260 King St., Beamsville. Ph 905-563-9253. • Macho Pork Taco & Fabulous Franc Icewine – Three weekends – Jan. 12-14, 19-21, 26-8. Let’s set the record straight; Icewine is not just for dessert! Enjoy Kacaba’s cabernet franc Icewine matched with Chef Steve of Zooma Cater’s macho pork tacos with berryfruit salsa and cocoa-chili drizzle. Free for passport holders and Kacaba Founder’s Club and their guests. $10pp for walk-in. Kacaba Vineyards Winery, 3550 King St., Vineland. Ph 905-562-5625. • Niagara Icewine Festival comes to Creekside Estate Winery - For three weekends in January, the Niagara region is transformed into a wintry wonderland, in celebration of one of Canada’s most cherished products, Ontario Icewine. The
23rd edition of the Niagara Icewine Festival offers plenty for every taste. Join the ‘cru’ at Creekside Estate Winery, January 12-28 and enjoy our one-of-akind Discovery Passport pairing; Sweet & Smokey Baby Brats. Enjoy a ‘sipsational tasting’ of our ‘NEW’ 2015 Vidal Icewine paired with a house-smoked, Icewine injected baby bratwurst topped with your choice of Icewine sauerkraut or spicy mustard. There is no finer way to experience the bounty of winter wine country, than travelling along the Niagara wine route. Discovery Passes are sold at $45 plus HST each and can be purchased from the Niagara Wine Festival Website. Creekside Estate Winery -2170 Fourth Ave., Jordan. Ph (905) 562- 0035. • Icewine Cometh - Sunday, Jan. 21, Noon-2 pm. Jason Williams executive chef, Inn on the Twenty Restaurant. It’s
icewine season in Niagara and the chill is on. Chef Williams is back again this January to spoil us with a menu designed to celebrate the icewine harvest. Roasted Sea Scallop, Icewine Braised Pork Belly, Cauliflower “Semolina”, Apple Sauce, Seared Quebec Foie Gras, Preserved Apricot, Toasted Brioche, Roasted Beef Tenderloin, Buttered Fingerling Potatoes, Icewine & Red Onion Jam, Late Harvest Riesling Panna Cotta, Ginger Snap Cookie, Citrus Honey Sorbet Cost $95. Good Earth, 4556 Lincoln Avenue, Beamsville, ON. Ph: 905.563.6333. • Exploring the Fundamentals of Seasoning - Jan. 25, 6:30-8 pm. Chef Jan-Willem Stulp presents and amazing food experience the last Thursday of each Month; our “Themed Dinner”. Every month a different experience with an January/February 2018 | clubwest.ca
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