QC Relish and Whisky 2015

Relish and Whisky

QC Quintessentially

Canadian

The GlenDronach Original Aged 12 Years

Oct | 2015

Magazine

Rachel Allen Our interview with Ireland's favourite Chef

Local Gastronomic to the

Angels share

Green & Black’s Organic The

BenRiach Distillery

Gourmet Food

&Wine Expo

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Green!&!Black’s!Organic!Chocolate!

Cocoa!butter!and!organic!whole!milk!are!blended!with!Madagascan!vanilla!for!a!! one!of!a!kind!experience.!

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QC Features 24!

Relish and Whisky

QC!Relish!and!Whisky!!

At!home!

40

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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Green!&!Black’s!Organic!Burnt!Toffee!Chocolate!

A!savoury!and!evocative!combination!of!crunchy!toffee!and!smooth!

60!percent!dark!chocolate.!

We begin this extraordinary adventure not at the beginning but right into the middle. Our third title welcomes you to enjoy a different path of familiar pleasures and tastes. Our Canadian roots grow ever so wildly out across our wonderful country.

Different cultures with incredible ideas on food and drinks. We come together around the fire ready to share stories of tastes of rich flavours and scents and textures with smooth finishes. Rocks, neat or mixed with a twig of mint. Barbeque, oven roasted, fried or deep-fried, different ways with familiarity. Old and new discoveries are pleasurable to explore with family and friends. We have ventured off into this world to bring you our adventures in the libation and gastronomic circles. QC Relish and Whisky will be your guide. Come taste, smell, feel, enjoy. Then indulge some more.

Robert Windover

Thoughts

Editor’s

Q C Relish

3

Features

6

Editor’s Thoughts

8

Contents

12 Full Steam Coffee Organic Fair Trade Coffee

29 Green and Blacks Orange Ginger Biscotti

30 Gourmet Food and Wine Expo Canada’s Largest Food and Drink Festival

Contents and 32 Rowe Farms Homemade Chili

34 Green and Blacks Organic Breton Butter Biscuits 37 Bitters Aren’t always bitter 38 Innis and Gunn Oak Aged Beer

45 Green and Blacks 1991 it all began

Whisky

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Relish QC !

Quintessentially

Canadian

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Editorial!DirectorRobert'Windover!

Associate!EditorJudith'Kipka!

Art!DirectorAutumn'Clare!

Creative!ConsultantFaith'Kerry' Design!ConsultantTaylor'Gordan!

PublisherQuintessentially/ Canadian4Group/

Toronto!ON! !

Enjoy!all!our! publications!at!!issuu.com! !

Advertising!Enquiries! quintessentiallycanadian@hotmail.ca!

416!770!7279!

Disclaimer:!

Quintessentially!Canadian!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.!The!view!contained!in!this!magazine!are! those!of!the!writers!and!advertisers;!they!do!not!necessarily!reflect!the! views!of!Quintessentially!Canadian!Magazine!and!it’s!publisher.!

Quintessentially!Canadian!assumes!no!responsibility!for!unsolicited! material.!Quintessentially!Canadian!assumes!no!responsibility!for!content! of!or!reply!to!any!ad.!The!advertiser!assumes!complete!liability!for!the! content!of!and!all!replies!to!any!advertisement!and!for!any!claims!made! thereof.! ! !

Whisky

Quintessentially Canadian Magazine | 2015

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Full Steam Coffee!

Full Steam Coffee was born from a vision – to restore the 400-year trading history of a Nova Scotia coastal community and create sustainable jobs for the future by creating Canada’s best cup of organic, fair trade coffee.

It’s a vision that is resonating with Canadians as the popularity of their coffee grows. !

From a modern roasting facility on the historic Guysborough harbour on Nova Scotia’s remote Eastern Shore, Full Steam Coffee roasts the finest organic, fair trade beans from around the world in small batches to capture the full flavour and aroma of the coffee growing regions. Their commitment to creating full-bodied coffees has been gaining a loyal following, first in the Maritimes and more recently in Ontario and Quebec. Full Steam Coffee is now found in some of Canada’s premier grocery and food stores, from Loblaw’s flagship store in Maple Leaf Gardens to celebrity Chef Mark McEwan’s store and the Bloorstreet Market in the Manulife Centre at Bay & Bloor in Toronto.

Founded in 2013 by entrepreneur Glynn Williams, Full Steam Coffee is a part of Authentic Seacoast Company, a group of companies dedicated to creating a unique Nova Scotia experience through awardwinning products and hospitality properties, including Rare Bird Craft Beer, Sea Fever Rum, Fortress Rum, GLYNNEVAN Whisky, Glanbùrn Artesian Water, Authentic Seacoast Soaps, Osprey Shores Golf Resort, historic DesBarres Manor Inn, Rare Bird Pub, Skipping Stone Cafe & Store, Harbour Belle Bakery and the Authentic Seacoast Store.

Today Full Steam Coffee roasts eight distinct blends that capture the Authentic Seacoast experience. From a traditional French roast developed in partnership with Parks Canada to celebrate the 300th anniversary of the Fortress of Louisbourg to Full Steam’s popular Perfect Storm dark roast and medium roast Fogarty’s Cove, a tribute to the legendary folk singer Stan Rogers, Full Steam embodies the fresh sea air, industrious people and proud determination that has kept this seacoast village alive over the past four centuries.

The S.S. Malcolm Cann, the coastal steamship that once brought people and goods to the community of Guysborough now graces the front of every bag of Full Steam Coffee, bringing the spirit of Nova Scotia’s Authentic Seacoast to stores and inviting people to come aboard for a great seacoast coffee experience. !

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Quintessentially Canadian!!|!!2015!

Rachel!!

Allen!

JK: What inspired you to become a chef?

RA: I always loved baking as a child with my mum & my sister, and when it came to choosing a career I knew I wanted to do something creative like design shoes or be a cook, so I decided to learn how to cook. Once I started learning to cook I was hooked and realised I'd made the right choice!

Interview

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JK: Your recipes are fantastic because they are simple, delicious and fit perfectly for an event or feeling, such as your scrumptious menu for a girls’ night in or your healthy and filling meals on the go. Where do you find your creativity for so many meal ideas?

RA: Well, thank you! I take a note of everything so when I come across an occasion that requires great food - and let's face it, what occasion doesn't? - I'll make sure to include that in the next book.

JK: What do you feel are some of the best food or drink Ireland has to offer?

RA: Irish butter has to be, in my opinion, the best in the world. Our dairy and meat is superb, because of all the lovely green grass that we have (because of the bit of rain that we get!), and because we are an island we also have delicious seafood. Drinks-wise I'm very proud of our great Irish whiskey, and our stouts such as Guinness, Murphy’s & Beamish. We also now have lots of incredible craft beers and ciders being made in Ireland.

JK: Do you have a favourite market or restaurant you like to frequent in Ireland?

RA: Well, very close to home for me is of course Ballymaloe House where the food is all from the farm or neighboring farms. I love Mahon Point farmers market, it's just about 10 minutes drive from Cork airport. ! !

JK: Is there a new show or project upcoming that you are excited about?

RA: I have just finished filming a new series called Coastal Cooking, which will come out at the start of October to tie in with my new book Coast, that will come out at the same time. It's all about a journey travelling from the south of Ireland up through the whole of the west coast, and recipes using all the wonderful local produce. Great scenery, delicious food and what I hope are fantastic recipes!!

JK: What is your favourite activity outside the cooking world?

RA: I love getting to run on the beach by my house when the sun is rising. I feel very privileged to live in such a beautiful part of the world.

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Rachel Allen ! ! !

Rachel Allen! was brought up in Dublin and left home at 18 to study at the world famous Ballymaloe Cookery School ! teaches, as well as being a busy TV chef, where she still ! author, journalist, and mother. !

Rachel’s style ! of cooking is above all practical - simple but delicious food, ideal for family and friends. Her influences ! are both regional and global. The BBC described her as an ! queen" and Good Food Magazine believe "Irish cooking she "has put !Irish cooking on the map in recent years”. ! ! ! ! ! ! ! ! !

Bio Rachel’s international reputation ensures a busy schedule, with event appearances including Taste of Dublin, The Halal Food Festival, Emirates Literary Festival Dubai, Gourmet Abu Dhabi, World Gourmet Summit in Singapore, and work with brands such as Carte D’or in Turkey. Her brand work in the UK and Ireland includes Panasonic, VeryCook, O’Brien’s Sandwiches, Waitrose, RHS, and Avon.

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She has a devoted fan base in the UK and Ireland, and the popularity of her television programmes continues to rise internationally. Her charming manner and effortless style make her a delight to watch. Rachel’s extremely popular television series’ have been broadcast in 27 different countries on 33 channels. Her 10th series, Rachel’s Everyday Kitchen was shown on RTE and UKTV’s Good Food Channel in September 2013, and her latest series Coastal Cookery will air on RTE & UKTV Good Food in autumn 2015. !

As well as attracting viewers of two million on the BBC, Rachel’s series is also the highest ever rated show on Good Food Channel. In 2010 Rachel was also a main presenter of Good Food Channel’s flagship programme Market Kitchen. Her first show to be broadcast in the U.S. was Rachel’s Favourite Food for Friends in March 2010 on the PBS Network. Her show has been picked up by 24 of the top 25 PBS Channels and 88 of the top 100 channels across America, achieving 40,000 broadcasts in the year. Her more recent programme catalogue is airing on The Cooking Channel, and Easy Meals aired on TLC India in March 2014.

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Her hugely successful licensing deals have included table ware, candles and textiles with Tipperary Crystal, and small electrical appliances, oven and bake ware with Ultimate Products. In 2013 Rachel launched her own range of cakes and dessert flavoured confectionery.

Rachel is the author of over 10 bestselling cookery books, and on the way to selling two million copies worldwide, with the latest title Coast: Recipes from Ireland’s Wild Atlantic Way published by Harper Collins in September 2015.

She has written for numerous publications, including three years on Irish lifestyle magazine ‘Image’, and a current weekly column for The Irish Mail On Sunday Magazine, as well as being a regular contributor to Olive, Delicious, and BBC Good Food Magazine, among others.

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Rachel lives in her seaside home on the farm at Ballymaloe in County Cork with her husband Isaac, sons Lucca and Joshua, and daughter Scarlett.!

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Lancashire'hot'pot'is'a'dish'traditionally'made'using'lamb.'This'variation' replaces'the'lamb'with'beef'while'retaining'the'crust'of'sliced'potatoes' that'absorbs'the'flavours'of'the'rich'stew'beneath'and'turns'crispy'and' golden'on'top.'You'can'prepare'in'advance'and'keep'covered,'in'the'fridge,' for'up'to'24'hours'before'cooking.'

Beef&and&red&wine&hot&pot&&

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Serves&6&&

Preheat'the'oven'to'150°C'(300°F),'Gas'mark'2.''

Preparation&time&&

'Pour'the'olive'oil'into'the'casserole'dish'or'saucepan' on'a'medium–high'heat'and,'when'hot,'add'the' mushrooms.'Season'with'salt'and'pepper'and'toss'for' 2–3'minutes'or'until'lightly'golden.'Remove'the' mushrooms'from'the'dish'or'pan'and'set'aside,'leaving' any'oil'behind'in'the'pan.''

15&minutes&& Cooking&time&& 2–2½&&hours&&

&3&tbsp&olive&oil&& 250g&(9oz)&button&mushrooms,&halved&(or&quartered&if&they& are&larger)&&

'If'there'isn’t'much'oil'left'in'the'dish'or'pan,'add' another'tablespoon.'Tip'in'the'onions'and'garlic,'stir' over'the'heat,'then'season'with'salt'and'pepper'and' cook'for'4–5'minutes'or'until'they'start'to'turn'golden' at'the'edges.''

Salt&and&freshly&ground&black&pepper&& 2&small&onions,&peeled&and&sliced&& 4&cloves&of&garlic,&peeled&and&finely&chopped&& 1.5kg&(3lb&5oz)&stewing&beef,&cut&into&6cm&(2½&in)&chunks&& 150ml&(5fl&oz)&red&wine&& 3&tsp&chopped&thyme&leaves&& 1&tbsp&red&wine&vinegar&& 650g&(1lb&7oz)&floury&potatoes,&peeled&and&cut&into&5mm& (¼&in)&thick&slices&& 25g&(1oz)&butter,&diced&& Large&casserole&dish&or&ovenproof&saucepan&with&a&lid&&

Add'the'meat'and'wine'and'2'teaspoons'of'the'thyme' leaves.'Bring'to'the'boil,'then'cover'with'a'lid'and'place' in'the'oven'to'cook'for'1¼'–1½''hours'or'until'the'meat' is'just'tender.''

'Take'the'dish'or'pan'out'of'the'oven'and'turn'up' the'heat'to'230°C'(450°F),'Gas'mark'8.'Stir'in'the'fried' mushrooms'and'red'wine'vinegar,'and'add'the'potato' slices,'arranging'them'over'the'beef'in'the'pan'(it’s'fine' if'there’s'more'than'one'layer).'Scatter'over'the' remaining'thyme'and'some'salt'and'pepper,'then'dot' with'the'butter.'Place'back'in'the'(now'hot)'oven'and' bake'for'a'further'30–40'minutes'or'until'the'potatoes' are'cooked'through'and'beginning'to'turn'golden.'

Bring'to'the'table'and'serve.'' '

& & From&EasyMeals,&Rachel&Allen& Recipe&Courtesy&of&HarperCollins&Publishers&& &

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Serve while warm. '

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Green&beans&with&anchovies&and&toasted&almonds&&

& & &' & & I sometimes like to dress up green beans with anchovies for & & an intense savoury flavour and almonds for extra crunch. & &' & & & & & & Fill a saucepan with water, add a & Serves'6–8'& pinch of salt and bring to the boil, & Preparation'time'& then tip in the green beans and cook & & 5'minutes'& for 2–3 minutes or until just tender. & While the beans cook, toast the & Cooking'time'& & 5'minutes'& almonds in a small frying pan on a & high heat and cook, tossing & Salt'and'freshly'ground'black'pepper'& frequently, for 1 minute or until & browned, then transfer to a bowl and 500g'(1lb'2oz)'green'beans,'topped'and'tailed'& & mix together with the anchovies and & 50g'(2oz)'flaked'almonds'& olive oil. When the beans are cooked, & drain, then toss in the bowl with the & 10'tinned'anchovies,'chopped'& anchovies and toasted almonds.& 2'tbsp'olive'oil'& &

From&EasyMeals,&Rachel&Allen& Recipe&Courtesy&of&HarperCollins&Publishers&& &

Pear,!almond!and!chocolate!crumble!

Crumble!crumble!!

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More than just a crumble, this dessert unites pears with two of its favourite companions – almonds and chocolate. !

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Serves!8–10!(v)!!

Preparation!time!!

15!minutes!!

Cooking!time!!

50–55!minutes!!

12!pears!(about!900g/2lb!in!total),!peeled,! cored!and!cut!into!2cm!(¾in)!cubes!!

2!tbsp!caster!sugar!75g!(3oz)!plain!flour!!

1!tbsp!ground!cinnamon!(optional)!!

75g!(3oz)!ground!almonds!!

75g!(3oz)!butter,!chilled!and!diced!!

75g!(3oz)!dark!chocolate,!roughly!chopped,!or! dark!chocolate!drops!!

75g!(3oz)!soft!light!brown!sugar!!

2"litre"(3½"pint)"pie"dish"! !

Preheat the oven to 180°C (350°F), Gas mark 4. * Add the pears and the caster sugar to the pie dish, stir to mix and then place in the oven. Bake for about 10 minutes or until the pears have softened, then remove from the oven and set aside. * Next, make the crumble. Sift the flour and cinnamon (if using) into a large bowl, add the ground almonds and butter and, using your fingertips, rub it in until the mixture resembles very coarse breadcrumbs. (Don’t rub it in too much or the crumble won’t be crunchy.)

Add the chocolate and sugar and mix to combine. * Sprinkle the crumble mixture over the slightly cooled pears, pushing down any chocolate pieces that are sitting on top.

Place the crumble in the oven and bake for 40–45 minutes or until browned on top. Serve warm with whipped cream or vanilla ice cream. !

From!EasyMeals,!Rachel!Allen!

Recipe!Courtesy!of!HarperCollins!Publishers!

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The BenRiach Distillery Company Distiller of the Year 2015 !

24!

Located in the heart of Speyside, the BenRiach Distillery is certainly making an impression. Earlier this year it was named the Global Whisky Distiller of the Year at the 2015 Icons of Whisky Awards and it also took home the Best Speyside Single Malt for its BenRiach 16YO. At the 2015 International Wine and Spirits Competition, the group won 10 medals, including two Golds, and the accolades just keep on coming.

The BenRiach distillery Established in 1898 by John Duff, predominantly produced quality whisky for blends until 2004 when it was purchased by a group of investors led by Billy Walker, the former director of Burn Stewart Distillers. Under the leadership of Billy, the distillery started releasing expressions under its own name and quickly developed a fine reputation.

One of the very few distilleries that still malt their own barley, BenRiach carefully controls every step of the process to ensure their consumers aren’t disappointed.

In 2008, the BenRiach Distillery Company acquired GlenDronach, a highland distillery which has been crafting fine richly-sherried single malts since its inception in 1826.

Its flagship expression, the GlenDronach 12YO continues to grow in popularity and recognition, recently awarded a Gold Medal at the IWSC. The GlenDronach range has added another facet to the BenRiach family which continues to dazzle its consumers.

In 2013, the growth continues with the acquisition of another very unique highland distillery, Glenglassaugh. The Glenglassaugh distillery had been closed from 1986 to 2008, when it was purchased by a group of investors. Billy Walker, who had been quite interested in the distillery for its coastal location and proximity to a clean and

pure water supply, the Glassaugh Springs, approached the new owners with an offer and the rest is history ... well history in the making. The Glenglassaugh 30YO was also awarded Gold at the 2015 IWSC, which is just the most recent accolade in a long list of awards for the distillery.

With three unique distilleries producing high quality whiskies, The BenRiach Distillery Company is certainly one to follow. Over the past 10 years, it has grown significantly with no signs of slowing down, which begs the question – What’s next Billy?

GREEN & BLACK’S ORGANIC CHOCOLATE-ORANGE GINGER BISCOTTI

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29!

Bring a pan of water to boil and add the almonds. Boil for 30 seconds and drain.

Peel off the almond skins and set aside.

(Alternatively, buy blanched almonds.)

Preheat the oven to 180 C (350 F) and line one or two baking trays with baking parchment.

Mix the flour, baking powder and sugar in a bowl. Add the almonds, ginger, eggs and 1 teaspoon of the orange essence. Stir to form a thick but soft dough. Dust icing sugar over a clean surface, divide the mixture into three portions and roll each one into a sausage shape.

Place the rolls on the lined tray and flatten slightly. Bake for 20 minutes or until golden brown. Remove from the oven and carefully cut each roll on an angle into 1 cm (1/2 in) wide strips. Spread the strips in a single layer on the baking tray and return to the oven for 2–3 minutes. Remove and leave to cool.

Recipe courtesy Green & Black’s Organic Ultimate Chocolate Recipe Collection Holiday 2015 !

When the biscotti have cooled, melt the chocolate in a microwave or heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir in the remaining 1/2 teaspoon of orange essence.

Dip the biscuits into the chocolate to coat half of the biscuits and leave them to set on a wire rack. !

Quintessentially Canadian Magazine | 2015

Gourmet Food wine expo

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TORONTO!–!November!will!be!the!month!of!all!things!gourmet!as!

Canada’s!largest!food!and!drink!festival!returns!to!Toronto!bigger! and!better!than!ever.! !!

This!fall’s!Gourmet!Food!&!Wine!Expo!will!offer!more!than!1,800! wines,!beers,!spirits!and!gourmet!foods!to!choose!from!at!the!Metro!

Toronto!Convention!Centre!from!Nov.!19B22.!Learn!from!the!pros,! meet!the!makers!from!some!of!the!world’s!best!breweries,!wineries! and!distilleries!and!of!course,!sample!from!the!city’s!hottest!chefs!all! under!one!roof.! !!

“This&year&we’re&excited&to&be&bringing&in&a&ton&of&new& exhibitors,&celebrity&guests&and&experiences&for&the& 2015&Gourmet&Food&&&Wine&Expo,”&said&Melanie&Klie,& Event&Manager&of&the&Gourmet&Food&&&Wine&Expo.& “The&Expo&is&an&amazing&way&to&sample&the&very&best& in&the&food&and&drink&industry&with&exhibitors&coming& in&from&across&Canada&and&around&the&world.&With& top&restaurants,&wineries,&breweries&and&distilleries& sampling&all&weekend&long,&it’ll&be&easy&to&discover&a& new&favourite.”& $ Returning!for!2015,!the!popular!Tutored!Tastings!series!will!provide! an!intimate!experience!of!sampling!some!of!the!world’s!finest!wines! with!Canada’s!leading!experts.!From!Nov.!19B21,!choose!from!a! group!of!interactive!seminars!led!by!industry!experts,!media! personalities!and!winemakers!like!Kevin!Brauch,!John!Szabo!and!

Christopher!Waters.!This!year!the!exciting!new!additions!to!the!

Tutored!Tastings!program!includes!Tasting!in!the!Dark,!which!gives! attendees!a!professionally!led!wine!tasting!held!in!total!darkness! and!Now!&!Then,!which!suggests!which!wines!of!today!can!be! compared!to!great!wines!of!the!past.! !

! !

In!addition!to!new!Tutored!Tastings!seminars,!the!Expo!is!also! introducing!its!new!Grand!Tasting!Bar,!which!will!present!a!selection! of!international!and!local!fine!wines!for!sampling.!Guest!will!have!the! opportunity!to!indulge!in!premium!wines!including!consignment!and! vintage!options,!with!the!option!to!privately!order!any!favourites.!! !

The!Mott’s!Best!Caesar!in!Town!National!Competition!is!also! returning!and!is!a!mustBsee!as!contenders!from!across!Canada!seek! to!create!the!greatest!and!most!delicious!Caesar!in!this!live!final.!

Watch!regional!winners!vie!for!the!title!of!Best!Caesar!in!Town!by! winning!the!mystery!box!challenge!with!a!secret!ingredient!to!use! for!the!cocktail!on!Sunday,!Nov.!22!on!the!Trend!Central!Main!Stage.! !

Satisfy!your!hunger!for!a!fabulous!culinary!experience!with!Celebrity!

Chef!Mark!McEwan,!who!will!be!at!the!Gastropost!Chef!Stage!on!

Friday,!Nov.!20.!Using!food!as!the!ultimate!pallate!for!his!boundless! creativity!and!energy,!the!host!of!the!hit!television!show,!The$Heat! has!led!the!restaurant!scene!in!Toronto!for!many!years.!His!best! selling!cookbook!Great$Food$at$Home!added!author!to!his!resume,! alongside!proud!owner!of!unique!restaurants!appealing!to!the! diverse!tastes!of!Torontonians.! !

For!a!true!farmBtoBtable!experience!and!new!for!this!year,!don’t!miss! out!on!the!Turkey!Farmers!of!Ontario,!Grain!Farmers!of!Ontario!as! well!as!the!returning!fan!favourite!the!Dairy!Farmers’!All!You!Need!is!

Cheese!Stage.!There’s!no!better!way!to!learn!how!to!pair!your!meal! with!wine!or!beer!than!from!the!local!food!experts.!! !!!

The!Gourmet!Food!&!Wine!Expo!takes!place!November!19B22!at!the!

Metro!Toronto!Convention!Centre!North!Building.!For!more! information!and!to!buy!Tutored!Tastings!or!Admission!tickets!please! visit!FoodAndWineExpo.ca.!Tickets!often!sell!out!at!the!door,!so! don’t!miss!out!on!Toronto’s!biggest!cocktail!party.!! !!

Follow%the%Gourmet%Food%&%Wine%Expo%on%Twitter%at% @GFWE,%#GFWE%and%stay%up%to%date%with%the%latest%about% the%Expo.% !!

Gourmet%Food%&%Wine%Expo:!!

Thursday!Nov.!19th,!2015,!6B10pm!

Friday!Nov.!20th,!2015,!2B10pm!

Saturday!Nov.!21st,!2015,!12B10pm!

Sunday!Nov.!22nd,!2015,!12B6pm! !

Location:!Metro!Toronto!Convention!Centre,!255!Front!Street!

West,!Toronto!! !

Tickets:!foodandwineexpo.ca! !

T S E G G I B THE K

RIN D & D O O F

EVEN

f the o T

!

R A YE SAMPLE FROM 1,500 WINES, BEERS AND SPIRITS & SAVOUR INTERNATIONAL GOURMET CUISINE

@gfwe

NOVEMBER 19-22, 2015

METRO TORONTO CONVENTION CENTRE, DOWNTOWN TORONTO 5)634 s '3* s 4"5 s 46/

Tutored Tastings Wine Classes with Master Sommelier John Szabo, VINES Magazine Editor Christopher Waters, Thirsty Traveler Kevin Brauch VINES Grand Tasting Bar ¡ Trend Central Tasting Stage ¡ All You Need is Cheese Stage Gastropost Chef Stage ¡ Spiritology Pavilion ¡ Craft Beer Area ¡ Live Entertainment Celebrity Chef Mark McEwan ¡ Motts’ Clamato Best Caesar In Town National Final

TICKETS NOW AVAILABLE

FOODANDWINEEXPO.CA

Rowe%farms%Chili%

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These are the basic ingredients I use. I start off by lightly browning the beef and the pork in the same pot I will be using to make the chili.

You will get a lot of fat that renders out, but that¹s okay.

When the meat is cooked, drain it and save a little of the fat to start cooking the onions with. The key to the chili is developing the sweetness of the vegetables by slowly cooking them.

I start with the onions in the same pot you cooked the meat in at a low heat. If the pot has little brown bits on the bottom from the meat that is flavour-town. I season the onions with a little salt to draw out a bit of moisture, which will slowly cook away and add to the sweetness.

Cook the onions until they are translucent and really soft, then add all the spices, maple and remaining vegetables. I will cook this for another 15 minutes roughly and then add in the meat, chickpeas, garlic and tomatoes.

Now it’s just a matter of bringing it to a simmer and letting it cook slowly, maybe for 45 minutes. Make sure to stir the bottom so anything stuck there doesn¹t burn.

2 cups each of chopped onion, carrot, celery ¼ cup chopped garlic 1 lb ground beef 1 lb ground pork 2 small cans chickpeas 2 cans (728ml) crushed tomatoes 1 tbsp cumin 1 tsp cinnamon 3 tbsp chili powder 1 tbsp smoked paprika ¼ cup maple syrup

I don¹t have any measurements for salt because I've spent my life developing a feel for it. Instead of adding all the salt to the dish at once I always add a little bit every time I add an ingredient, as salt helps to develop flavour slowly. ! ! ! ! ! ! ! !

Recipe courtesy of Rowe Farms 2015 !

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32!

375 g (13 oz)

Plain flour Large pinch of salt

150 g (5 oz)

Superfine (caster) sugar

200 g (7 oz)

Unsalted butter, chilled and diced

1

Large egg, lightly beaten

1⁄2 tsp

Vanilla extract

Chocolate Coating Ingredients: 200 g (7 oz) 50 g (2 oz) ea.

Green & Black’s Organic Milk Chocolate OR Green & Black’s Organic Milk Chocolate Green & Black’s Organic 70% Dark or 85% Dark Chocolate Green & Black’s Organic Maya Gold Chocolate Green & Black’s Organic White Chocolate

All chocolate should be broken into pieces for dipping Directions: Preheat the oven to 160°C (325°F). Butter a large baking sheet.

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GREEN & BLACK’S ORGANIC BRETON BUTTER BISCUITS

Biscuit Ingredients:

Sift together the flour and the salt. Add the sugar and butter and process in a food processor or rub between your fingertips until the mixture resembles breadcrumbs. Add the egg and the vanilla extract and process again or mix together with your hands until the mixture comes together as a firm dough. Wrap in cling film and chill for at least 15 minutes. Roll out on a lightly floured board to a thickness of about 3 mm (1/8in). Cut out the biscuits using a fluted 5 cm (21⁄2 in) cutter.

Place on the baking sheet and bake for 15–20 minutes or until light golden brown. Cool on a wire rack.

Once the biscuits have cooled, melt the chocolate in a heatproof bowl suspended over a saucepan of barely simmering water. If using one flavour of chocolate, select a bowl that will allow you to fit your hand into it so that you can dip the biscuits. Be very careful when melting the white chocolate and ensure that the bowl does not touch the water, as it will seize easily. If you are using different flavours of chocolate, once melted, pour the chocolate on to a small plate and dip the surface of each biscuit in the chocolate before returning them to the wire rack to set.

The biscuits can simply have one surface dipped in the chocolate or you could decorate by drizzling white chocolate over a biscuit previously dipped in dark or white chocolate. You can also dip only half the biscuit with chocolate.

Recipe courtesy Green & Black’s Organic Ultimate Chocolate Recipe Collection Holiday 2015

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Green & Black’s!

Established!in!1991,!Green!&!Black’s!Organic!has!grown!to!become!the!world! leader!in!organic!and!Fair!Trade!chocolate!and!is!committed!to!the!creation!of! chocolate!products!that!provide!a!taste!experience!like!no!other.!Using!only! organically!grown!cocoa,!sourced!from!the!Dominican!Republic,!Green!&!Black’s!

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