Occasions Magazine - Fall 2018

Autumn 2018

A C E L E B R AT I O N O F F O O D & D R I N K

FrOM FArM tO tABle A Homegrown Thanksgiving

there Are nO BAd Apples

Cider and Food Pairings

spirited AWAy

Proudly local Cocktails

WWW.HIGHLANDPARKWHISKY.COM .

@HIGHLANDPARKCANADA .

LOGY VERY

COOLER DISCOVERY

Y ASE

HT & NCED

CIDER WINE MIXOLOGY DISCOVERY LIQUEUR DISCOVERYBASE DISCOVERY

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CANNABIS

and in store to help you discover your tastes.

MEDIUM & FRUITY

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LIGHT & FRESH

ROBUST & SMOKY

ROBUST & COMPLEX

MEDIUM & FRUITY

MEDIUM & SPICY

ROBUST & COMPLEX

WINe TASTe PROFIleS LIQUEUR

CRISP & HOPPY

BASE

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ROBUST & MALTY

BOLD & FULL

LIGHT & FRESH RICH & FULL

MEDIUM & FRUITY

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& FULL

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TASTe PROFIleS SWEET CIDeR LIGHTLY MEDIUM SWEET

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BeeR PROFIleS LIGHT & TASTe SMOOTH & BOLD

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COOLER WHISKY MIXOLOGYDISCOVERY DISCOVERY

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SPICY DISCOVERY DISCOVERY DISCOVERY For more information or to take the quiz, visit us at myNSlC.com/DiscoveryourTastes

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ROBUST LIGHT MEDIUM MEDIUM & product has tasteROBUST profi le to help & SMOKY you find your & FRESH & FRUITYan assigned COMPLEX COOLER Each WHISKY CANNABIS & SPICY favourites.

You will see the icons below throughout the magazine DISCOVERY DISCOVERY DISCOVERY LIQUEUR BASE

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AuTuMN 2018 Published by: Herald Custom Media

DISCOVERY DISCOVERY with the help of our DISCOVERY Discovery Guide

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FIND YOUR FAVOURITES

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THe CHRONICle HeRAlD Chairman and Publisher: Sarah Dennis President and CeO: Mark Lever Vice President, Partner Solutions (NS): Jeff Nearing Vice President, Regional Sales and Business Development: Alex Liot Vice President, Reader Sales and logistics: Jim Lapierre ROBUST & SMOKYFood & Drink editor: Mark DeWolf Manager, Custom & Community Publishing: Lindsey Bunin Project Manager, Graphic Designer: Julia Webb Photography: Perry Jackson, 123RF Food Styling: Mark DeWolf, Beth Dunham, Claire Gallant Account executives: Mark DeWolf, Wanda H. Priddle, Tracy Skinner Customer Relations Specialists: Kelli MacLean Contributors: Suzanne Bartlett, Mark DeWolf, Claire Gallant, Peter Goneau, Barry Mooney, Jared Wall, Jeffrey Van Horne NSlC Senior Vice President & COO: Tim Pellerin Vice President, Customer Strategy: Sue Oland Director, Category Development: Glenda Williams Director, Marketing & Promotions: Laura MacLachlan Marketing Manager, Wine & Spirits: Kristen De Palma Marketing Manager, Refreshments: Elizabeth Gordon Marketing Coordinator: Jena McCulloch Corporate Social Responsibility Manager: Beth Martin Corporate Social Responsibility Coordinator: Laurie Vatcher Associate Category Manager, Wine: Jenna Leblanc Refreshment Team lead: Pius Walker CANNABIS Associate Category Manager, Refreshments: Jeremy Archibald DISCOVERY Promotional Coordinators: Wendy MacAskill, Shanna Carpenter Promotional Specialist: Shawna McKenna Pricing Analyst: Rachel Handspiker Design Specialist: Ashley Delaney DISCOVER Contributers: Peter Rockwell, Jennifer Katona, Curtis MacKenzie, Jib Nasrallah CANNABIS Disclaimer: Prices and availability subject to change without notice. In cases where there is a difference in prices listed within Occasions and NSlC stores, the prices in the NSlC stores shall prevail. © The Chronicle Herald 2018 All rights reserved. No part of this book may be reproduced, stored in retrieval systems or transmitted in any form or by any means without the prior written permission from the publisher.

Occasions 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.

Occasions Magazine further disclaims any responsibility for injuries or death incurred by any person or persons engaging in these activities. The views contained in this magazine are those of the writers and advertisers; they do not necessarily reflect the views of Occasions Magazine and its publisher, The Chronicle Herald. Please note all products listed within this publication are available in most NSLC stores throughout Nova Scotia.

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Occasions A

A T I O N C E L E B R

DINNER IN AN

love occasioNs magaZiNe? MIXOLOGY COOLER WHISKY CANNABIS LIGHTLY

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MEDIUM

SWEET

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DISCOVERY DISCOVERY look for ourDISCOVERY weekly section in The Chronicle Herald and online!

DISCOVERY

explore more foodCOOLER and drink ideas, recipes and MIXOLOGY WHISKY CANNABIS product features served up each Wednesday in DISCOVERY DISCOVERY DISCOVERY DISCOVERY DISCOVER DISCOVER DISCOVER DISCOVER the lifestyles section of The Chronicle Herald

MIXOLOGY COOLERS WHISKY or at TheChronicleherald.ca/food-drink

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− Custom Content The Chronicle Herald 31, 2017 Wednesday, May

O F

F O O D

INSTANT

&

BEER BUILD BLOCKING S

contin inued from D1 Aroun nd the same time building in besid the old e it, whic according h everything to Christiane has from a dance tire shop been hall, a ,a resta mostly recently urant and also went a butcher shop, tough decison the mark et. It ion to brewery open the was a in Christiane the butcher shop says, “it squa q re foo qua had more but ffoota we thou t ge which at the time ght As it turns would be necessary This past out, it wasn .” ’t expanded winter the brewenough. , taking ery library over the spac fermenter e. They adde old d new s — allow double ing them prod to an enla enlarged uction — as well as tasting patio spac tasti room down and e for cu customers and on Main tr their to sit this was try Street.” beers. become The brew the Christiane end of expa Asked if an integ ery has tourism ral nsion, responde restauran hasn’t in the area. part of , “No, it been enou nded flights “We of sales havets have told another gh. We us different 4 ounce pour offer tank on have brewery gone up beca that their s. We have just boug its way area. Visito you can’t beers on tap use the here that the commbrings more us and ht the property and we often get peop Tatamagou rs making have ex have a expanded next to a base great team in city. We relationsh unity. It’s a symb le into there, in as well. activities che have a questions productio here to wealth ” here sell ip. All the resta iotic Asked n of Any food within driving going on.”. There is a real answer our prod urants send custo consider whether they ucts and energy requires ie trip to Tatam distance. woul movi It’s mers to we d been ng the we’ve of Tatam a agouche Ta them helpe brewery Saturday pilgrimage Tatamagou successful agouche’s to the che’s down community d make the . We think core, Chris Farmers’ che Brew for do town out a smal but also Market, more of iane ia says, ing Com l group We definitely tiane for roun where a desti of enth vendors “No, community the local resta pany, d want to natio usiast do Uncl out the expe sell every keep a we uran for an rience, n. e beverage and neigh thing you presence after bouring t as Caldera Leo’s (Lyons need gourmet noon picni Brook), Accordingalcohol prod Distilling c or and Jost ucers.

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D R I N K

DICING S SPRING ONION

Transform a simple, into inexpensive side meal a fresh mid-week

COOKING CLASS Mark DeWolf

can be a busy Ramen noodles This quick individual’s saviour. combined dish and easy to cook makes a with Asian flavours meal. We’ve delicious mid-week with a fresh paired our recipe and fruity rosé.

Asian Chicken

1. Place spring onions on the cutting board, lining up ragged root ends.

Noodles

4 to 6 Servings than 1 hour Prep time: Less than 1 hour Total time: More Ingredients: oil 1 cup vegetable 1 2 cup honey ⁄ 1 2 cup rice vinegar ⁄ sauce 1 tablespoon soy 1 2 tsp sesame oil ⁄ 1 lime, juiced minced 1 inch piece ginger, thighs 4 boneless chicken ramen 2 packages instant noodles chopped (see 3 spring onions, Here’s How)

vegetable oil, Directions: Combinesoy sauce, honey, rice vinegar, and ginger in a juice sesame oil, lime well combined. bowl, whisk until in half. Marinate Divide marinade and refrigerate for half chicken in one chicken in a pan 30 minutes. Sear in and then finish until caramelized to 375°F. Cook for an oven preheated until chicken is or minutes 15 to 12 from oven and fully cooked. Removeramen noodles Cook roughly chop. instructions. according to package toss with remaining Strain and then in chicken. Serve marinade and chopped with bowls garnished spring onion.

NEW

BUD LI RADLEGHT R

2. Holding the green stalks firmly, slice off the ragged, stringy ends and discard.

Slice 1/8-inch slices of the white part of the onion.

Continue slicing into the green stalk leaving about 2 inches uncut.

Discard the uncut portion of the stalk.

Yvecourt Bordeaux Rosé, ml, France, 750 $14.79

REAL REAL BUD LIG FRUIT GHT. JJUICE .

NEXT WEEK

for Kim We make a match Crawford Rosé.

H SHORE NAMIC NORT PART OF A DY INK CULTURE DR D AN OD FO pleasure. Case opportunity with che, on in point is Tatamagou Shore. Little Nova Scotia’s North ago, years more than two winemaker Hans legendary local daughter Christian Jost and Tatamagouche Christiane opened According to Brewing Company. up in Christiane, “Growing che was Malagash, Tatamagou for groceries, the and food culture where we went Local craft beer lly in the always like we dentist etc. It was has grown exponentiaof the big town. When Much were going to the last few years. for the attributed to deciding on a location the area success can be of the always brewery, it was growing concerns to be. When we health impacts that we wanted environment and business it was shipped in from started our new of food and drink of a for us to be part The spin-off of very important great distances. to exposed of town. The being the streetscape wider audience che “aha” moment community of Tatamagou local food is the sed food spirit.” less-proces community embodies that all local, set their as locally made The Josts originally and drink such town library. tastes better. sight on the old craft beer simply urban It’s not just an Nova Scotia D4 continued on phenomenon. Rural movement is seizing the local

The story of Tatamagouche ny Brewing Compa ING

BEER BUILD BLOCKS

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ENJOY RESPON

SIBLY.

®/MD TM/MC

Anheuser‑B

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The Chro

nicle Hera ld − Cust om Cont Wednesd ent ay, May 31, 2017 restauran Christianet experience that favourite.” notes as “her Tatamagou A short dista nce from che you’l Sugar l also Moo local mapl n Farm, prod find ucers of 10-minute e syrup, and less than The Pork drive away a Shop, whic in Denmark, used Tatam h has sausages. agouche beer even to make worthwhi It all makes for a Scotia’s le venture to Nova North Shore, are sure wher to province’ discover one e you s most of drink cultu dynamic this food and res.

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Suzanne team behiBartlett inter views nd the line of the Bulwark successfu l ciders.

Tata Brew North Sho Lagered re 4 x 473 Ale, $16.99 ml,

Tata Brew Decepti IPA, 473on Bay ml, $4.49

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WELCOME

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OCC@SIONS BAR BASICS

10 FAll’S FlAvOuR CANvAS

TRENDING

16 FReSHly PReSSeD

DISCOVER YOUR TASTES

18 APPle, SPICe AND eveRyTHING...

BEHIND THE BREW

20 THeRe ARe NO BAD APPleS

WHAT’S THE OCCASION?

29 HOST A NORTH AmeRICAINSPIReD WINe TASTING

BE MY GUEST

36 FROm FARm TO TABle

IN THE SPIRIT

42 SPIRITeD AWAy

LOCAL LOVE

46 FAll IN lOve WITH lOCAl

OUR PEOPLE

48 meeT ZACH BulOW

FEATURE FLAVOUR

50 CORN

Occasions Autumn 2018

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Welcome

I sit in a lot of meetings. But, there are a few that stick out each year and get me truly excited. A recent example of this is our yearly Festival of Wines theme selection meeting.

Our annual Festival of Wines has grown and blossomed over the years and is now a week-long celebration of wine with numerous events and tasting activities. As one can imagine, with more than 20 years behind us, it is a bit of a challenge to choose a theme that is both meaningful to you, our customer, as well as new and exciting. In this year‘s theme selection meeting, the question was asked, “Is it time to put Nova Scotia wines at the forefront of the show?” With our local wine scene exploding, and quality at an all-time high, it felt like a natural fit. Now, how should we do this? We could simply focus on Nova Scotia as the theme region or we could find a creative way to profile Nova Scotia wines and perhaps give them even more credence on a bigger platform. The result? A “Wines of North America” approach.

Sometimes, as Nova Scotians, we are not quick to celebrate our successes or share our accomplishments on the world stage. Some of the best things we have done as a region need to be stumbled upon to be discovered as it is certainly not the “Maritime way” to brag. By putting Nova Scotia wine into the context of the finest wines of North America, we believe that we have set these fantastic, locally produced products up for the recognition that they deserve. Our events of the week will include comparative tastings along this line, with lots of opportunities to taste the breath of the wines of North America, as well as local wines, along with our fantastic local cuisine.

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Occasions Autumn 2018

This year’s Festival will feature more than 40 Nova Scotia wines from 15 different wineries. We’ll be featuring everything from our province’s exquisite sparkling wines, to thirst-quenching rosés, to our famous floral whites, robust reds and delicious fruit wines. Our very own appellation, Tidal Bay, will be featured and you’ll get a chance to meet all the people behind these amazing products. If you haven’t experienced the variety of wines Nova Scotian winemakers are producing, there is no better event than the Festival of Wines to taste your way around our region.

Although Nova Scotia wines will play a central role, we will also have some of the best products from within the North America landscape. Here are a few thoughts on each region.

Canada will also have a prominent role outside of our local offerings. We’ll be featuring some of the great Pinot Noir, Shiraz and Bordeaux-style red blends from British Columbia, along with Cabernet-led red blends, Chardonnay and Riesling from Ontario. Both provinces have been leading the way and flying the Canadian wines flag with pride and success around the world.

The wines of California are a staple in most people’s cellars or their every day wine fridges. Pioneers, such as Robert Mondavi and the Gallo family, have set the stage and standard for quality wine making and marketing south of the boarder. Although Cabernet Sauvignon and Chardonnay tend to lead the pack in California, try some of my personal favourites such as Sauvignon Blanc and Zinfandel as they speak to both the creativity and heritage of the region.

Washington State has been producing wines since the 1930s, exploding from two wineries in 1969 to more than 800 today. Produced in a vast desert sheltered by the Cascade Mountains and irrigated by the historic Columbia River, there is simply a varietal distinctness, brightness of fruit and consistency of acid that comes through in Washington wines. Don’t miss the exceptional Cabernet Sauvignon, Syrah, Merlot and Chardonnay offerings at the show.

The wines of Oregon also offer a distinct west coast style.

Pinot Noir leads the way in the state’s famed Willamette Valley. Here, Pinot Noir is king, with winemaker’s taking advantage of their distinctive climate to produce wines that are characteristically Old World in style with earthy flavours, offering depth and complexity of fruit. On the white side, Oregon is a leader in Chardonnay and Pinot Gris production.

Either at the beginning of your tasting tour or the end, I would also encourage you to have some fun and dabble around a few of the emerging wine regions of North America that we were able to secure products from New York State and the Finger Lakes Region are producing world-class Riesling. Wines from Idaho and New Mexico are even making a guest appearance!

See you at the Festival!

Cheers!

Tim Pellerin, Senior Vice President & COO

TWO UNIQUE EXPRESSIONS. ONE CELEBRATED HOUSE.

DOUBLE CASK 12

TRIPLE CASK 12 COMING OCTOBER 2018

BORN FROM EXTRAORDINARY OAK CASKS. Please savour responsibly. | www.themacallan.com

Follow @theNSLC on social media for everything Festival of Wines, product picks and more!

Join us at the NSlC Festival of Wines 2018!

September 25-29

RSVP to the Festival of Wines Facebook event and be the first to get tickets and event updates.

Don’t forget to invite your friends!

Follow along on our Instagram Stories for behind-the-scenes footage and festival sneak peeks.

Share your festival favourites

using #FestivalofWines!

Discover Our Product Picks Discover premium rum and tequila

Jennifer katona Old World Wines Buyer

and preview Festival of Wines finds

Curtis mackenzie Spirits Buyer

hand-picked by our buyers.

Peter Rockwell New World Wines Buyer

Find out what’s new and exciting at The Port, straight from the experts.

Rick martell Store Manager

Rayell Swan Assistant Manager

Dave Pieroway Customer Experience Manager

Be sure to follow us on Twitter for store announcements & holiday hours!

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Occasions Autumn 2018

october 12 - 14, 2018 scavenger hunt

BAR BASICS

FAll’s FlAvOUr cAnvAs

By Jared Wall

1.

2.

6.

8.

10.

9.

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Occasions Autumn 2018

BAR BASICS

When it comes to cocktails, Nova Scotia has many sources of beautiful colours and fun flavours for experimenting. Apples, beets, carrots, cranberries, pears, pumpkins, squash, cinnamon, nutmeg and turmeric can be used in purées, powders, shrubs (see page 14) or syrups. The canvas to create is vast and tasty!

3.

Saline Solution Place 1/4 cup sea salt in a pot with 1 cup water. Bring to a boil. When the salt is fully dissolved, remove from heat. Let cool.

Rum-aging Through the Garden 1 Serving

1.

1/4 oz lime juice

2.

1/2 oz carrot juice The delicate sweetness of carrot juice bumps up the sugar content of the cocktail without turning to a syrup and adds to the eye-catching colour of this cocktail.

3.

1/2 oz pickled beet juice Combine 3 parts white vinegar, 2 parts sugar, 1 part water, 1 part beets.

The juice from pickled beets adds acid tanginess and hearty earthiness from the beets themselves.

4.

1 1/2 oz Propeller Ginger Beer (non-alcoholic) Adds a nice warming spice thanks to the bold ginger, and its effervescence helps to circulate all flavours and present them cohesively.

5.

6 drops saline solution Salinity helps to initiate the salivary glands, which makes all flavours pop.

Almost all drinks benefit from the addition of saline.

6.

1/2 tsp Green Chartreuse With a secret list of 120 ingredients, this sweet, spicy and pungent liqueur has a lovely herbal character that bridges the gap between the spices from the rum and bitters and a vegetal quality, which pairs perfectly with the carrot and beet.

7.

Cucumber peel, for garnish* The bitter peel adds an aroma that smells like melon and fresh-cut grass.

It offers a refreshing bouquet.

8.

2 dashes Angostura bitters The additional flavours of clove and tamarind mix perfectly with the tropical hints of nutmeg, vanilla and dried fruit found in Bacardi 8 YO Amber Rum.

9.

5 drops Peychaud’s Bitters, for garnish A gentian-based bitters, similar to Angostura, but lighter in flavour and also imparts a floral aroma, which marries well with the earthy scents of beet and carrot.

10.

1 1/3 oz Bacardi 8 YO Amber Rum As the base of the cocktail, the refined flavour profile from this rum adds hints of dried fruit, like prune, apricot and spice from nutmeg and vanilla.

4.

Directions: Add all ingredients (except ginger beer and Peychaud’s Bitters) to an ice-filled shaker. Shake hard for 10 to 15 seconds. Strain into red wine glass, three quarters full of ice. Add ginger beer and stir gently. Top with 5 drops Peychaud’s Bitters. Garnish with cucumber peel. * Use a vegetable peeler to cut a thin, cucumber-length peel. Roll peel into cylinder, skewer and place on top of ice.

5.

Bacardi 8 YO Amber, 750ml, $30.79

Appleton Estate Reserve, 750ml, $35.49

El Dorado 12 YO Demerara, 750ml, $37.98 Occasions Autumn 2018

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11

À la Mode

BAR BASICS

1 Serving

Hang On

1 1/4 oz JD Shore Rum Cream liqueur

1 Serving

1/4 oz Domaine de Grand Pré vidal Icewine

lime wedge, for garnish

Directions: Add all ingredients (except soda) to an ice-filled shaker. Shake hard for 10 seconds.

Strain shaker contents into an icefilled tall glass. Top with club soda.

Add slices of jalapeño to glass and, using a bar spoon, push down into the drink to mingle with the ice.

Add lime and pineapple wedge to rim of glass. Sprinkle with a pinch of cayenne powder. Serve with straw (optional).

Cayenne powder, garnish

* See shrub recipe on page 14.

1 1/4 oz Herradura Reposado Tequila 1/4 oz Aperol 1 oz strawberry- jalapeño shrub* 1/2 oz lime juice 2 oz club soda 4 thin slices jalapeño pepper, for garnish Pineapple wedge, for garnish

1/2 oz homogenized milk 3/4 oz apple syrup* 1 whole egg Pinch nutmeg, freshly grated, for garnish Dried apple chip, for garnish Directions: Add all ingredients (except nutmeg and apple) to a shaker without ice. Shake hard for 30 to 40 seconds. Open shaker, add ice and shake again for 10 to 15 seconds. Be sure not to shake too long, as it will reduce the foaminess.

Fine strain into a coupe glass. Garnish with freshly grated nutmeg and a dried apple chip. * See apple syrup recipe on page 14.

Golden Milk Punch

JD Shore Rum Cream, 750ml, $35.02

2 Servings 4 oz cashew or almond milk 4 oz water 1/2 oz maple syrup 3/4 oz turmeric syrup* 1 3-inch cinnamon stick

Herradura Reposado, 750ml, $69.99

1 1/4-inch piece ginger, unpeeled 4 black peppercorns 1 1/2 oz Wayne Gretzky No. 99 Canadian Cream liqueur Pinch cinnamon, for garnish Directions: Whisk together milk, water, maple syrup and turmeric syrup. Add to small saucepan with the cinnamon, ginger and black peppercorns. Bring to a low boil. Reduce heat to low and simmer until the flavours have melded — about 10 minutes. Strain through a fine-mesh sieve and pour 4 ounces of the “golden milk” equally into two separate, warmed snifters. Add equal amounts of the Wayne Gretzky No.99 Canadian Cream Liqueur to each snifter. Garnish with a pinch of cinnamon.

Wayne Gretzky No. 99 Canadian Cream, 750ml, $34.99

* See tumeric syrup recipe on page 14.

Buttered Nut 1 Serving 1 oz Cazadores Reposado Tequila 1/2 oz Caldera Hurricane 5 Whisky 1 tbsp butternut squash purée (unsweetened and unsalted) 1/2 oz orgeat syrup 1 tsp sweet Sherry 2 dashes Regan’s Orange Bitters No. 6 Candied almonds, for garnish 1 Orange peel, expressed to release oil Directions: Add tequila, whisky, purée, syrup, Sherry and bitters to an ice-filled shaker. Shake hard for 10 seconds. Fine strain contents into a rocks glass over fresh ice. To garnish, express oil from orange peel across ice and rim. Rest 2 candied almonds on top of ice.

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Occasions Autumn 2018

Cazadores Reposado, 750ml, $33.99

Discover Nova Scotia’s extraordinary coastal terroir in our wines and our vineyards.

BAR BASICS

seasoNal sHrUBs aNd syrUps Blueberries, peaches, peppers, plums or strawberries are the fresh flavours of the Nova Scotia summer that we all want to hang on to for as long as we can. Preserving them in syrups or shrubs is a great way to keep these flavours around a little longer.

Syrups are the combination of fruit, vegetables and/or their juices, with sugar and cooking them together, which results in a concentrated, but somewhat jammy version of their original flavour. Shrubs were a means of preserving fruit long past its harvest, before the days of refrigerators, and can be made easily without heat, better harnessing the fresh-picked flavour of your produce. They’re also as tart as they are sweet and a great way to add acidity without relying heavily on lemon or lime juice.

Essentially an equal mix of vegetable or fruit, sugar and vinegar, most shrubs last much longer than syrups — as long as six months if refrigerated.

Strawberry-jalapeño Shrub Make these two shrubs separately and then combine later to your own taste. Combine 1 1/2 cups diced strawberry and 1 1/4 cups sugar in one bowl and 2 1/2 cups diced jalapeño and 1 1/4 cups sugar in another bowl. Toss contents so sugar and produce are evenly dispersed. Refrigerate for 24 to 32 hours. The sugar will draw the oils and juices out, pooling in the bottom of the bowl, starting the syrup.

To finish the jalapeño, whisk in 1 cup apple cider vinegar until sugar dissolves. Strain out jalapeño pieces and bottle.

To finish the strawberry shrub, whisk in 1 cup liquid Gold Pinot Nero whole fruit balsamic vinegar (or any balsamic vinegar) until sugar dissolves. Strain berries and bottle.

Mix the two shrubs according to your own taste.

Apple Syrup Add 2 cups unsweetened (or freshly pressed) apple juice with 3/4 cup sugar and 1 teaspoon cream of tartar to a small saucepan.

Set over medium heat. Stir constantly until the sugar dissolves. Remove from heat. Let cool and then bottle.

Turmeric Syrup Add 1 1/2 cups sugar and 1 tablespoon ground turmeric to a mixing bowl. Pour in 1 1/2 cups boiling water. Whisk until sugar dissolves. Let steep. Allow to cool and then bottle. Chill overnight before serving.

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Quality Craft Beer brewed in Shelburne, NS; the perfect place for a fall road-trip!

TRENDING

fresHly pressed

By Peter Rockwell AeRATION INFATuATION While many wines made today are designed for early consumption, many more need time in the bottle to mellow out their youthful aggression. If cellaring wine isn’t your thing, you can always decant a young vintage to allow air to surround and massage it into drinkability. A much faster trick is to use an aerator.

While there are plenty of gizmos out there that can funnel wine into a glass while giving it full exposure to the elements, the Chevalier Collection’s Stemless Aerating Wine Glass ($59.95 per pair from amazon.ca) is one of the first receptacles to include an aerator inside its bowl. It makes wine as fun to pour as it is to drink.

ZOMBIelAND Just when you thought it was safe to browse the shelves at your local NSLC, along comes The Walking Dead. Well, their wines at least. Yes, everyone’s favourite zombiefest has inspired its own line of labels with a Blood Red Blend and Cabernet Sauvignon (each $24.99) first out of the grave. Available now, for a limited time, in select stores; they will interact with the Living Wine Label app (from Apple App and Google Play stores) and each other. Viewed through the app, the dead on the labels will come to life.

Placing both bottles side-by-side will reveal a different scene inspired by the hit show.

leT THeRe Be lIGHT If you just can’t part with the many artfully designed wine bottles available at the NSLC, but can’t figure out what to do with them, I’ve got some enlightening news.

Attached to a cork-shaped stopper, which houses three small batteries, Lxings’ Wine Bottle Lights (pack of 9, $23.99 from amazon.ca) are the coolest way to brighten up your fall dining table. All you have to do is lower the small string of lights into your favourite bottle and flick the on switch. They’ll stay lit for 48 hours, working with all types of coloured glass and spirits bottles, too.

MORe THAN MAlBeC Ask someone to describe Argentina in three words and you’ll probably hear tango, empanadas and Malbec. The fact that a grape variety is top of mind for most people when thinking about Argentina just goes to show how the country has come to dominate its production. Most don’t even factor France, its original home, into the equation when it comes to making Malbec. The truth is, the Argentinean wine industry is very diverse with a wide variety of other grapes populating its liquor landscape. Many, like Malbec, are almost exclusively grown there, providing anyone who likes to experiment with a bevy of interesting bottles to choose from.

Acordeon Torrontés, 750ml, $16.99

Black Label Bonarda, 750ml, $18.49

La Mascota Cabernet Franc, 750ml, $17.48

Rich, white and spicy, Torrontés is an Argentinean native that drinks as well on its own as it does with early fall menus. Grown in the mile-high Cafayate Valley, this version combines expressive acidity with a rolling palate of stone fruit and cleansing minerality.

Native to France’s Savoie region (which once belonged to Italy), Bonarda is Argentina’s second most widely planted grape after Malbec. Dark in colour, but medium-bodied in flavour, Bonarda, like the Black Label, makes a great alternative to your favourite Southern French of lighter Northern Italian wines.

Made famous in France where it was typically used in blends, Argentinean single varietal Cabernet Franc is quickly becoming the next big thing. Deep, black and lightly herbaceous with pretty aromatics, this wine loves food, especially grilled meats.

Catena Alamos Chardonnay, 750ml, $16.99

Trapiche Varietals Pinot Noir, 750ml, $13.00

Norton Barrel Select Sauvignon Blanc 750ml, $15.99

Since its grown just about everywhere on Earth, you might not think Argentina could do anything unique with Chardonnay. It can, and does. Made in Mendoza and heavily influenced by the region’s warm days and cold nights, the Alamos Chardonnay is a round and buttery beauty layered with pineapple and pear wrapped in toasted oak.

Famously picky about where it likes to grow, Pinot Noir has been cultivated with great success by Argentinean winemakers. Made from grapes grown in Eastern Mendoza, this is a soft, fruited-filled Pinot that’s exceptionally easy drinking.

While Torrontés may be the leading white grape in Argentina, Sauvignon Blanc is giving it a run for its juice. Norton’s known for its fragrant, full-flavoured whites and its SB comes packed with tropical aromas and, thanks to 10 months in French oak, a structured backbone of coconut and vanilla.

Las Moras Tannat Reserva 750ml, $13.99

Trapiche Broquel Cabernet Sauvignon, 750ml, $16.99

Famous for its high acidity and muscular tannins, Tannat has struggled to find a place in the hearts of mainstream wine drinkers. That’s too bad, because for lovers of dark, textured, black berry fruit, like what you’ll find with this wine, it’s hard to beat its expressive flavour and value.

While the king of the red grapes may take a backseat to Malbec in Argentina, the country’s climate is very kind to Cabernet, creating rich, robust wines. Trapiche’s Broquel offers classic flavours of raspberry and cassis with pleasing wood integration, thanks to the wine spending 15 months aging in oak barrels.

Peter Rockwell is a Wine Category Manager at the NSLC. In each issue, he will be serving up entertaining ideas and tips.

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Proudly Nova Scotian: An Evening with the Winemakers Chives Canadian Bistro | Tuesday, September 25 A local wine and dinner pairing hosted by three of our province’s winemakers Discover the Wines of Washington Dinner CUT Steakhouse | Wednesday, September 26 A dinner and wine pairing with a wine expert from Chateau Ste. Michelle Exclusive Tasting hosted by The Port Casino Nova Scotia | Wednesday, September 26 An opportunity to taste and purchase more than 50 premium wines that are exclusive to this event Festival Gala Cunard Centre | Thursday, September 27 Join Symphony Nova Scotia, and this year’s special guest David Myles, for a night of food and award-winning wine Grand Tastings Cunard Centre | Friday & Saturday, September 28-29 Discover more than 350 wines from North America and around the world

For information and tickets, visit myNSLC.com/FestivalofWines

DISCOVER YOUR TASTES

Apple, spice and everything ...

Is there anything more reminiscent of autumn than the smell of freshly baked pumpkin or apple pie? The classic scents of the season aren’t limited to the kitchen.

Ciders in nature offer an abundance of apple flavours. Some are subtly applelike, while others are a variable basket of flavours. Planters Ridge even makes a rummed cider that boasts both apple and sweet caramelized notes, gained by blending in some Ironworks Bluenose Dark Rum. Craft brewers also use roasted pumpkin and classic baking spices for seasonal brews. A number of adventurous spirit and liqueur makers incorporate seasonal flavours, such as apple, cinnamon and nutmeg, in an effort to fashion deliciously aromatic products.

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Discover your tastes

Annapolis Cider Company The Classic, 750ml, $11.99 Flavours: Apple | Crisp | Dry

Planters Ridge Rummed Cider, 500ml, $11.99 Flavours: Apple | Spice | Tropical

Baileys Pumpkin Spice, 750ml, $29.99 Flavours: Cinnamon | Creamy | Nutmeg

Crown Royal Apple, 750ml, $30.99 Flavours: Apple | Grain | Honey

Bulwark Original Craft Cider, 6x330ml, $17.49 Flavours: Apple | Crisp Occasions Autumn 2018

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BEHIND THE BREW

there Are nO BAd Apples Recipes by Claire Gallant

One of the great aspects of the cider revival has been its impact on apple production. Many cider producers, especially those trying to make drier, crisper styles, rely on heritage varieties that have a sharp, almost tannic flavour profile. This category of cider apples is known as bittersharps.

Local producers can draw on Nova Scotia’s rich apple-growing history to select apples that fit the particular style and relative sweetness of cider they are trying to produce. This means that many of these heritage apple varieties are getting a new lease on life, helping preserve some of our agricultural legacy.

Brickworks Ciderhouse Batch 1904, 473ml, $4.19 20

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Buddy’s Original Cider, 500ml, $4.49

Generally, cider apples are classified as bittersharp (sour and tannic), bittersweet (tannic, but low in acid), sharp (high in acid and low in tannin) or sweet (low in tannin and low in acid). Your typical McIntosh is the latter. It’s a similar story around the world. Sweeter styles use sweeter apples, but those crafting dry versions often seek out what are sometimes referred to as bad apples — those bittersharp varieties that are too sour to eat on their own, but can result in great cider.

Tempt No. 9 Strawberry Lime, 330ml, $3.29

leek and Potato Soup with Parmesan Croutons 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour 1 large leek, washed, thinly sliced, both green and white parts 5 yellow-fleshed potatoes (such as yukon Gold) 1/4 cup olive oil 4 cups chicken or vegetable stock Salt to taste* Pepper to taste Homemade Parmesan croutons Pear slices, for garnish

BEHIND THE BREW

Parmesan Croutons Preheat the oven to 400°F. Cut half a day-old crusty baguette into cubes about 1-inch squares and toss with 2 tablespoons olive oil, 1/2 teaspoon salt and a pinch of pepper. Line a large baking tray with parchment paper. Place bread on the tray and toast for 12 minutes, until browned. Switch oven to broil. Toss the croutons with the 1/2 cup grated Parmesan cheese and place back on the same tray under the broiler for about 3 minutes until croutons are very crispy. Serve as a garnish to top the soup.

* if stock is unsalted, use about 1 tsp of salt Directions: Place potato slices in a bowl of cold water while you cook the leeks. Heat the olive oil in a deep soup pot over medium heat. Add the sliced leek and 1/2 teaspoon of salt and cook for 10 to 15 minutes, until the leeks have broken down and are very soft. Remove the potatoes from the bowl of water and add them to the pot, stirring to combine the ingredients.

Add the stock and another 1/2 teaspoon salt and turn up the heat to bring it up to a simmer. Turn the heat down to medium-low, cover the pot and continue to cook the soup until the vegetables are very soft, 10 to 15 minutes more.

PurĂŠe the soup in a blender at high speed for about 1 minute, until it reaches a smooth consistency. Do this in two batches if necessary. Taste the soup and adjust for seasoning. Serve, garnishing the soup with Parmesan croutons and slices of pear.

Shipbuilders Dry Craft Cider, 473ml, $4.29

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BEHIND THE BREW

Okanagan Premium Crisp Apple Cider, 6x355ml, $17.99

No Boats on Sunday Cranberry Rosé Cider, 500ml, $4.99

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BEHIND THE BREW

Onion Rosemary Galette

Arugula Salad with Cranberries

4 Servings Prep Time: Less than 1 hour Total Time: More than 1 hour

4 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes

Ingredients (dough):

1/2 cup hazelnuts

1 stick very cold butter, cut into small pieces

5 oz container of arugula

1 1/4 cups all-purpose flour, plus more for rolling out

1/2 cup dried cranberries

1/2 tsp salt

1 tbsp Dijon mustard

1 tbsp finely chopped rosemary

2 tbsp plain full-fat yogurt

2 tbsp + 1/4 cup very cold water

2 tbsp lemon juice

Ingredients (galette filling):

1 tsp maple syrup or honey

2 tbsp butter

1/2 tsp fine sea salt

2 tbsp olive oil

1/3 cup olive oil

4 white onions, finely sliced 2 sprigs rosemary 1/2 lb cremini mushrooms, sliced 1 tsp salt Pepper, to taste 1 egg, for egg wash Directions: To make the galette dough, place all ingredients except water in a food processor fitted with the metal blade.

Blend until combined. Add 1 tablespoon of water and blend again to bring the dough together. Add more water by the tablespoon as needed to bring the dough into a ball. Wrap dough in plastic wrap and chill in the fridge for at least one hour or up to two days.

While dough chills, prepare the filling. Heat butter and olive oil over medium-high heat in a large, deep sauté pan until butter is melted. Add all the sliced onions and the two whole sprigs of rosemary. Cook, stirring periodically to keep onions from sticking, until onions have broken down completely and caramelized (turned a dark brown colour), about 35 minutes.

About halfway through cooking, add 1 teaspoon of salt.

In a separate pan, sauté mushrooms in 1 tablespoon of olive oil over medium heat for about 10 minutes, until soft and browned. When onions are finished, adjust seasoning and remove the rosemary sprigs. Combine cooked onions and mushrooms in a bowl and stir to evenly mix. Preheat the oven to 400°F. When dough has chilled, roll it out into a 15-inch round on a lightly floured surface. Dust the top of the dough lightly with flour, then place the caramelized onions in the middle of the dough, spreading them as flat as you can, leaving a border of about 4 inches around the pile of onions. Working your way around the dough, fold the border in over the onions. Whisk the egg and brush it over the edges of the dough.

Line a baking tray with parchment paper. Place the galette on the tray and bake until cooked through and deeply browned on top, about 35 minutes. Check that the bottom of the galette is browned by gently lifting the edge with a flat spatula.

Directions: Toast the hazelnuts. Place them on a dry baking tray in an oven preheated to 375°F for 6 minutes, until they are darker in colour and smell nutty. Remove skins.

Roughly chop the nuts and combine with the arugula and cranberries in a large bowl. For the dressing, combine all ingredients in a glass jar and shake vigorously. Taste for seasoning, adding more salt or lemon as needed. Toss salad with dressing.

seasoNal cider pairiNg cHart Cider Style

Food Pairings Roast Pork, Pasta Cream Sauce, Cauliflower Gratin, Charcuterie Board, Chicken Pot Pie, Chicken Casseroles Pork Chops, Roast Chicken, Roast Turkey, Salmon, Mild Curry, Camembert, Brie, Baked Squash Honey Glazed Baked Ham, Pâté, Terrines, Blue Cheese, Apple Pie, Peach Cobbler, Pumpkin Cheesecake, Gingerbread

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BEHIND THE BREW

Cinnamon Apple Compote To make the cinnamon apple compote, peel, core and chop 2 apples into 2-inch pieces. Combine apples with 1 tablespoon maple syrup and 1 teaspoon cinnamon in a small saucepan on medium-low heat.

Cover the pot and cook the mixture until apples are very soft, about 30 minutes.

PurĂŠe in a blender and taste for sweetness. Serve dolloped on top of cake.

Bitter Chocolate Cake with Cinnamon-Apple Compote 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour 5 oz butter (about 1 1/4 sticks) 6 oz semisweet chocolate, chopped 5 large eggs, separated 1/2 cup brown sugar 1/2 tsp vanilla extract 1/2 tsp sea salt Directions: Preheat the oven to 350°F. Butter a 9-inch cake pan (spring-form or standard) and line the bottom with a circle of parchment paper. Butter the parchment.

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Melt the butter in a small pan over medium-high heat. Once it has melted, let it continue cooking until foam forms on the top of the butter and the liquid underneath begins to brown, about 7 minutes. Once browned, remove from heat and immediately stir in the chopped chocolate. Stir carefully until the chocolate has melted and is smooth. Let cool to room temperature, about 20 minutes.

Meanwhile, using hand-held beaters, beat the egg yolks, brown sugar and vanilla together until the mixture becomes thick and dark yellow. Beat in the lukewarm chocolate and butter mixture. Set aside.

Using clean beaters, beat the egg whites and salt in a separate bowl until firm peaks form. Gently stir about 1/2 cup of egg whites into your chocolate mixture to lighten it.

Then add all the remaining egg whites to the chocolate mixture, folding them in carefully using a silicone spatula or wooden spoon.

Pour batter into your prepared pan and bake in preheated oven about 25 to 30 minutes, until a cake tester comes out clean. Remove from oven and let cool in the pan for about 10 minutes, then carefully flip the cake out onto a rack. Remove the parchment paper from the bottom and gently flip the cake right side up. Allow to cool completely.

Angry Orchard RosĂŠ Cider, 6x355ml, $17.99

PAIRS GREAT WITH

AVAILABLE IN SELECT NSLC STORES / T A T A B R E W • T A T A B R E W. C O M

NOW AVAILABLE

IN CANS

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CRISP FALL PAIRINGS COORS BANQUET + KOREAN FRIED CHICKEN The smooth, creamy and clean texture of Coors Banquet cuts through the pleasant heat of the fried chicken, while the peanuts in the dish complement the slightly nutty and floral hops in the beer. The slight hop finish of Coors Banquet lingers for the perfect end to this pairing.

Celebrate responsibly. Must be legal drinking age. ©2018, Molson Canada 2005. All Rights Reserved.

FIND RECIPES & START PAIRING AT BREWSANDBITES.CA

WHAT’s THE OCCASION?

Host a North America-inspired Wine Tasting Recipes by Barry Mooney, Prince George Hotel

Shot on location at The Alexander, 5121 Bishop Street, Halifax.

At this year’s Festival of Wines, you’ll discover the wines of North America.

The wine regions of Canada and the United States offer every possible climate. You’ll find the coolest of cool climates, such as our own, along with warm climate regions, like those found in Washington, British Columbia and California. Even if you can’t make the Festival, you can recreate the spirit of the event in your own home by serving these simple appetizer and wine pairings for friends and family.

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WHAT’s THE OCCASION?

Tips for Hosting a Wine Tasting Step 1: Establish a theme. Discover the wines of North America is a fantastic theme as there is so much variety. Try starting with a Nova Scotia sparkling wine or one of our province’s famous white wines, like Tidal Bay. Next, move to a light white from Ontario, then into reds with a Pinot Noir from Oregon. To complete the tasting, try the bold reds of British Columbia, Washington State and California.

Step 2: Make an invitation. After you have identified the theme of the tasting, send your invitations to guests with an offer to pick up the wine and be reimbursed, or suggest that each person or couple brings a bottle that matches the theme.

Step 3: Gather your tools. Some things to have on hand include wine tasting sheets, at least one wine glass per person, as well as plain crackers and cubes of bread to cleanse the palate in between wine samples. If you want to host the perfect tasting, incorporate paired foods for each wine using our suggested recipes.

Step 4: Set up a flight. A tasting of a select number of wines served in a specific order is known as a flight. When serving, follow the NSLC Wine Discovery Guide by serving Crisp & Light whites first and Bold & Full red wines last.

Step 5: Take care of your guests. After the event, call cabs for guests or make sure there are designated drivers.

THE TASTE OF

Annapolis Valley’s Terroir A medium sweet wine with pear & citrus aromas

www.grandprewines.com

For life’s magic moments. @selkiewine #SelkieWine selkiewine.ca

That’s right, buddy • JostWine.ca •

WHAT’s THE OCCASION?

Nova Scotia Mussels 4 to 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 2 lbs mussels 1 cup Spanish onion, minced 3 tbsp garlic, chopped 2 ribs celery, diced 1/2 bulb fennel, chopped 5 sprigs thyme 3 tbsp unsalted butter 2 cups white wine 1 tsp salt 20 green grapes, sliced, for garnish 1/2 bulb fennel, shaved, for garnish 1/2 cup dill, for garnish Directions: In a pot, sweat onions, celery and 1/2 bulb chopped fennel in butter until translucent. Add garlic and sweat for another minute. Add white wine, salt and thyme.

Once wine comes to a boil, add mussels and stir, then cover with pot. Every 2 minutes, uncover and stir to ensure flavours are dispersed evenly, until mussels are open. Place mussels in large pan and allow to cool. Once cool, detach mussels from shell and place back in shell along with sliced grapes, shaved fennel and fresh dill. Serve cold.

Chicken Kofta 4 to 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 1 lb ground chicken 3 cloves garlic 1/4 cup parsley, chopped 1/4 cup white onion 2 tbsp fresh mint, chopped 2 tbsp ground coriander 1 tsp cumin 1 1/2 tsp cinnamon 1/2 tsp ground allspice 1/4 tsp cayenne pepper 1 tbsp salt 1/2 cup fine bread crumbs Long skewers soaked in water 1 cup thick Greek-style yogurt, for garnish 1 cucumber, julienned 2 fresh tomatoes, diced Directions: Mix all ingredients with chicken. Form chicken around soaked skewers in long cylindrical shape. Grill chicken kofta (10 to 12 minutes), or roast in oven (15 minutes at 400ºF), until cooked through. To serve, place on plate or platter, drizzle with yogurt and top with cucumber and tomatoes.

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Serve with Pelee Island Pinot Grigio VQA, Ontario, 750ml, $14.49

Serve with L’Acadie Vineyards Vintage Cuvée, Nova Scotia, 750ml, $34.99

WHAT’s THE OCCASION?

Digby Scallop Ceviche 4 to 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour

1 lb scallops, small diced 4 limes, juice 2 lemons, juice 1/2 red bell pepper, finely diced 2 small shallots, minced 1 roma tomato, finely diced 4 sprigs flat leaf parsley, chopped 6 sprigs cilantro, chopped 2 green onions, finely chopped (greens only)

Serve with Grand Pré Tidal Bay, Nova Scotia, 750ml, $19.99

1 finger chili, finely sliced Tortilla chips (your favourite brand) Directions: Place the diced scallops and other ingredients in a bowl and let marinate for 30 minutes before serving alongside a bowl of tortilla chips.

Chimichurri Striploin with Chips 4 to 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 1 tsp salt 1 tsp ground pepper 1 tbsp canola oil 2 sprigs thyme 2 tbsp butter Paprika chimichurri* Red pepper aioli** Your favourite brand of potato chips Directions: In a pan over medium heat, sear striploin until brown on both sides, add butter and thyme, and place in oven at 375°F until internal temperature is 260°F. Remove from oven and pan and let rest. Rub steak with chimichurri. Slice steak thinly and place on chips with a dollop of the aioli.

Serve with Fetzer Valley Oaks Cabernet Sauvignon, California, 750ml, $16.99

* To make paprika chimichurri, blend 1/2 cup red pepper, 1 tbsp smoked paprika, 1 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon ground black pepper, 1/4 teaspoon ground cumin, 1/4 cup white vinegar, 1 tablespoon red wine vinegar, 1 1/2 tablespoon salt, 1/2 cup warm water, 1 bunch flat leaf parsley, 3 cloves garlic and 1/2 cup olive oil in a food processor. ** To make the roasted red pepper aioli, blend 2 cloves garlic, 1/2 cup roasted red pepper pieces, 1/3 cup mayonnaise, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 tsp pepper in a food processor, until smooth.

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WHAT’s THE OCCASION?

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WHAT’s THE OCCASION?

Grilled Beef Sliders with Refried Beans and Tomato Jam Beef Sliders 4 to 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 1 lb ground beef 1/2 Spanish onion, minced 4 cloves garlic, chopped 2 tbsp canola oil 2 tbsp salt 1 tbsp pepper Directions: In a pan, sweat onions and garlic in oil. When soft and translucent, remove and allow to cool. Once cool, mix everything together and then form 2-ounce burgers. Serve accompanied with refried beans and chili spiced tomato jam.

Refried Beans 4 to 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 1 small can black beans 1 small tomato, diced 2 limes, juiced Serve with Diabolica Red VQA, British Columbia, 750ml, $18.99

1/2 white onion, minced 2 tbsp ginger, minced 4 tbsp garlic, minced 1 tsp ancho chili powder 2 tbsp ground coriander 3 tbsp ground cumin 3/4 cup water 2 tbsp canola oil Directions: Sweat onions, garlic and ginger in oil until translucent.

Add all dry spices and cook for 2 minutes. Add water, lime juice, beans and tomato. Once the beans are hot, remove them from the heat and pulse in a food processor until smooth.

Chili Spiced Tomato Jam 4 to 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 1/2 Spanish onion, minced 3 cloves garlic, chopped 2 tbsp canola oil 2 tbsp chili powder 1 tbsp cumin powder 1/2 tsp chili flakes 1/4 cup white sugar 1/4 cup white vinegar 1 500ml can diced tomatoes Directions: Sweat onions and garlic in oil until almost translucent. Add spices and cook for 2 more minutes.

Add sugar and vinegar and cook until sugar is dissolved.

Pour in can of diced tomatoes and cook on medium heat until thick, about 20 minutes.

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BE MY GUEST

from farm to taBle There was a time when celebrating the harvest feast was more symbolic than real. A typical family Thanksgiving meal might feature foods from many different countries. With the locavore movement alive and well, and Nova Scotia produced food available at small markets and large chains alike, the idea of giving thanks has gone from symbolic gesture to actionable reality.

DISCOVeR THe BOuNTY OF THeSe MARITIMe FARMS AT YOuR lOCAl GROCeRY STORe: melvin Farms / vitaBite Located in the Annapolis Valley near Canning, Melvin Farms is operated by Richard and Stephen Melvin. This fifth-generation family farm consists of nearly 600 acres of prime agricultural land.

Look for their cauliflower, bunched vegetables such as carrots, green onions, leeks and beets, along with other products. Their vegetables, supplied as VitaBite, are typically on the way to store shelves within 24 hours from the moment of harvest. VitaBite products are available at both Sobeys and Atlantic Superstore locations in Nova Scotia.

Randsland Farms and TapRoot Farms Ever wonder where your Thanksgiving broccoli comes from?

It quite possibly comes from Randsland Farms. This Valley producer, located at the base of the North Mountain in tiny Delhaven, is responsible for much of the broccoli available in Nova Scotia at Atlantic Superstore locations. TapRoot Farms is another Annapolis Valley producer with deeply-held family farming traditions and the most established organic heritage in Nova Scotia.

They raise livestock and grow an abundance of produce, including some great brussels sprouts. TapRoot Farms products are available at Sobeys stores.

Spurr Brothers Looking for some good spuds or pumpkin for your soufflé recipe?

Spurr Brothers farm has one key goal — to grow fruits and vegetables that exceed customers’ expectations in quality, nutrition and mouthwatering goodness. Nestled in the picturesque Annapolis Valley, the Spurr Brothers farm are proud to provide their produce to families across the province.

Nova Agri Farms Nova Agri Farms, better known as “Country Magic,” is a fourth-generation Annapolis Valley farm that produces, among other things, blueberries, kale, kohlrabi, potatoes and onions.

meadowbrook meat market Meadowbrook Meat Market was rooted in farming when it was founded by Jimmie and Magie Lamb in the 1970s. Today, Meadowbrook maintains operations as a first-generation farm, located in beautiful Somerset, N.S. Pick up a Meadowbrook ham or bacon at Sobeys.

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BE MY GUEST

Spiced Rum Glazed Roast Ham

Roasted Cauliflower, Garlic and Chives

8 Servings Prep Time: Less than 30 minutes Total Time: Less than 3 hours

4 to 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour

1 8lb leg of ham

1 head garlic

1/4 cup butter

3 tbsp olive oil

2 tbsp brown sugar

1 l arge head cauliflower, florets removed

2 tbsp spiced rum 1/2 tsp cinnamon Directions: Preheat oven to 350째F. Set ham in a covered roasting pan, cut-side down, lined with aluminum foil. Place in the oven and roast for 45 minutes. While the ham is roasting, make the glaze by combining butter, brown sugar, rum and cinnamon in a pot. Melt butter and stir to combine. Remove ham from oven and score in a crisscross pattern. Increase heat to 400째F. Generously brush the ham with a third of the glaze. Place ham back in oven, uncovered. After 20 minutes, brush again with another third of the glaze.

After another 20 minutes, repeat. After one hour, remove from oven. Let rest before slicing.

Roasted Bacon and Brussels Sprouts 4 to 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour 1 1 /2 lb large brussels sprouts, outer leaves removed, trimmed, halved

Pinch salt Pinch black pepper 1/6 cup pine nuts, toasted 1/4 Parmesan, grated 1/6 cup chives, finely diced 1/2 baguette, sliced, toasted Directions: Cut top off head of garlic.

Drizzle with 1/2 tablespoon olive oil. Wrap in foil. Place cauliflower in a roast pan.

Drizzle with remaining olive oil and season with salt and pepper. Place garlic in roast pan. Roast for 30 minutes. Remove from oven. Remove garlic and set aside. Toss cauliflower with pine nuts and Parmesan.

Place cauliflower on serving platter and sprinkle with chives. Accompany with roasted garlic and baguette slices.

Tri-Colour Roasted Carrots 4 to 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour

1/2 lemon, juice, zest

2 lbs tri-colour carrots, peeled, sliced lengthwise

1 tbsp garlic, minced

3 tbsp olive oil

3 tbsp olive oil

2 tbsp butter, melted

Pinch salt

2 tbsp honey

Pinch black pepper

1/4 cup parsley, finely chopped

1/4 cup slab bacon, cubed Directions: Place brussels sprouts in baking dish. In a bowl, whisk together lemon juice, lemon zest, garlic and olive oil. Pour oil mixture on sprouts and season generously with salt and pepper. Top with slab bacon and place in an oven preheated to 400째F. Roast for 40 to 45 minutes. The bacon should be crispy and the sprouts slightly charred.

Directions: Place carrots in a roasting dish. Drizzle with olive oil. Season with salt and pepper. Roast in oven preheated to 400째F. Roast for 20 to 25 minutes. Remove from oven and drizzle with melted butter, honey and a sprinkle of parsley.

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BE MY GUEST

Potato, Bacon and Squash Tart 4 to 6 Servings Prep Time: Less than 1 hour Total Time: More than 1 hour 1 sheet frozen puff pastry, thawed 10 strips smoked bacon 1 leek, washed, julienned 1 cup squash purée* 2 yellow fleshed potatoes, peeled, sliced on mandolin 1 cup cheddar cheese, grated Directions: Preheat oven to 400°F. Roll out pastry until it is 11x14 inches. Fry bacon until crispy. Remove from pan. Let cool and chop. Lower heat of pan to medium-low. Add leeks and sauté in the bacon fat until soft. Remove and place on paper towel to remove excess fat. Place pastry on a baking sheet.

Top with squash purée, sautéed leeks and bacon. Neatly top with potato slices and grated cheddar. Bake for 20 to 25 minutes. The pastry should be crispy. Slice to serve.

Purée

Pumpkin Soufflé 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour

Slice a butternut squash or pumpkin in half. Remove seeds. Place on a baking sheet, cut side down. Roast in oven preheated to 400°F for 45 to 60 minutes, depending on thickness. Remove from oven. Scoop out into a bowl. Add 3 tablespoons of butter, 2 tablespoons brown sugar and 1 heaping teaspoon ground cinnamon. Mash until smooth. Serve any remaining purée as its own side dish.

1/2 cup whole milk 1 tbsp cornstarch 1/4 tsp nutmeg 1/4 tsp cinnamon 1/8 tsp allspice Pinch cloves 3/4 cup granulated sugar + extra 3/4 cup pumpkin purée* 10 egg whites 1/4 tsp salt Butter Directions: Preheat oven to 400°F. Place milk, cornstarch and spices in a pot.

Bring to a boil and reduce to simmer. After 2 minutes, remove from heat. Whisk in pumpkin puree. Let cool completely. Place egg whites and salt in a bowl. Beat until soft peaks form. Slowly add 3/4 cup sugar while beating. Once the stiff peaks form, stop beating. Fold egg white mixture in a little at a time until fully incorporated. Butter the inside of each ramekin. Dust each with a spoonful of sugar and then turnover to shake out excess. Repeat until all the ramekins are prepared. Place pumpkin mixture in the prepared ramekins. Place ramekins on baking sheet. Bake for 15 to 20 minutes until soufflé is golden brown. Test with a skewer to ensure fully cooked before serving. *U se freshly made pumpkin purée, if possible. Otherwise, use canned pumpkin purée (not pumpkin pie filling).

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BE MY GUEST

a toast to tHaNksgiviNg For the all-important dinner, figuring out the ideal wine to match all the ingredients can be a challenge, even for the most dedicated wine expert. The rich, sweet flavours of the ham might work beautifully with an off-dry Riesling or aromatic Gewurztraminer and the savoury components of the meal blend with the refined flavours of a Californian Pinot Noir or French Gamay. Thankfully, the NSlC has a broad selection of Thanksgiving-worthy wines from around the globe.

Kung Fu Girl Riesling, USA, 750ml, $21.99

Fetzer Shaly Loam Gewurztraminer, USA, 750ml, $15.99

Jean Gamay Noir, France, 750ml, $19.90

Paul Pinot Pinot Noir Syrah, France, 750ml, $15.99

Chateau St Jean Pinot Noir, USA, 750ml, $19.99 Occasions Autumn 2018

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Great Wine Deserves a Great Glass

NovaScotian Crystal’s Burgundy, Annapolis, $98

LIGHTFOOT & WOLFVILLE 2016 ANCIENNE CHARDONNAY is aged 18 months in French oak, organic and Biodynamic.

Available at the winery or The Port by the NSLC.*

Every piece of NovaScotian Crystal is not only created to please the eye but to perform its given task flawlessly. And when a piece fulfills its purpose, it becomes functional art.

* Available at The Port beginning October 1, 2018.

lightfootandwolfville.com

11143 Evangeline Trail, Wolfville, NS

1.902.542.7774

NovaScotian Crystal’s Bordeaux, Annapolis, $98

NovaScotian Crystal’s Stemless Wine Glass, Annapolis, $75

NovaScotian Crystal’s Coupe, Annapolis, $87

novascotiancrystal.com

5080 George Street, Halifax

1.888.977.2797

IN THE SPIRIT

spirited aWay

A celebration of local spirit Recipes By Jeff Van Horne, The Clever Barkeep

The Spirited Away in lunenburg spirits festival is back for a fourth year. The event, which will be held October 12 to 14, brings together distillers, mixologists and visitors interested in learning more about spirits, cocktails, distillation history and techniques. like previous years, there are workshops, demonstrations, tastings and several unique events.

The festival will end with a gala at which all the craft distillers in Nova Scotia will be sampling their wares and the mixologists will be oering cocktails conceived with Nova Scotia artisanal spirits.

Perhaps best of all, the event is held in beautiful lunenburg. All of the event’s venues, restaurants and accommodations are within walking distance of each other.

For more information, visit nsspiritsfestival.com

add a dasH of local flavoUr Adding a little touch of Nova Scotian flavour to your cocktail repertoire can involve using locally crafted spirits or spirits made with locally sourced ingredients. Case in point is Steinhart Maple, which is an authentic, local spirit ideal for incorporating into your fall cocktail repertoire.

Its distinctive maple notes and smooth flavour profile marries well with a myriad of ingredients, such as baking spices, apple cider or even tea.

One Wild Pint Blueberry Liqueur makes for a uniquely maritime alternative to cassis. Add a splash in a Champagne flute and then top with your favourite local sparkling wine for a uniquely local interpretation of a Kir Royale.

Ironworks Distillery co-owners and Spirited Away in Lunenburg spirits festival co-founders Lynne MacKay and Pierre Guevremont 42

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Occasions Autumn 2018

Steinhart Maple, 750ml, $50.05

One Wild Pint Blueberry, 375ml, $21.01

IN THE SPIRIT

IRONWORKS BlueNOSe RuM

BARRellING TIDe CHeRRY lIQueuR

COMPASS DISTIlleRS GIN

Co-owners Lynne MacKay and Pierre Guevremont were early champions of the local craft spirit movement. According to MacKay, “We built Ironworks Distillery around the belief that wonderful spirits could be distilled right here in Nova Scotia using ingredients sourced as locally as possible.

Sugarcane, the required ingredient of rum, doesn’t grow here in the province, at least not yet. But we all know and love Crosby’s Molasses. So we bring molasses in from New Brunswick, ferment, distill and age in oak for several years before we blend the rum into everyone’s favourite dark variation, Bluenose Rum.” A number of Ironworks products are available at the NSLC, including their very popular Ironworks Bluenose Rum.

The praise for Barrelling Tide has rushed in faster than the local tides. Earlier this year, the new distillery was bestowed with an incredible 10 awards at the Canadian Artisan Spirit Competition. The Port Williams-based distillery, which sits adjacent to the Cornwallis River, has displayed a fierce commitment to its community since it opened in 2016. According to co-owner Colleen Murphy, “Being located in the beautiful Annapolis Valley, we are surrounded by rich farmlands. We have partnered with local farmers and producers to allow us to use the freshest, highest quality natural ingredients for our spirits and liqueurs.”

Compass Distillers quite literally changed the Halifax spirit landscape when it opened last year. The distillery, housed in a unique tower-like structure on Agricola Street in Halifax’s North End, has infused a lot of passion, integrity and commitment to the local distilling scene. According to co-owner Graham Collins, “Compass Distillers is based on the principle of making world class, awardwinning spirits in the heart of Nova Scotia. We use local ingredients in Halifax’s first modern grain to glass distillery.”

Privateer’s Punch 1 Serving 1 1/2 oz Ironworks Bluenose Rum 1 1/2 oz grapefruit juice 1/2 oz lime juice

4 dashes Angostura bitters Directions: Place ingredients in an ice-filled shaker.

Shake hard and strain into an ice-filled glass. * Available in most grocery stores.

Ironworks Bluenose, 750ml, $43.08

1 Serving

Swarm of Bees in a Cherry Tree

1 oz Compass Distillers Gin

1 Serving

1/2 oz Aperol

1 oz Barrelling Tide Cherry liqueur 1/2 oz Barreling Tide vodka 3/4 oz honey syrup*

1/2 oz fresh lemon juice 3 oz Peach kombucha Directions: Place ingredients in an ice-filled shaker.

Shake hard and strain into an ice-filled glass.

3/4 oz lemon juice

3/4 oz agave syrup*

Afternoon Chaperone

Directions: Place ingredients in an ice-filled shaker.

Shake hard and strain into an ice-filled glass. * Combine 2 parts honey with 1 part water. Bring to a boil.

When the honey has dissolved, remove from heat and let cool.

Barrelling Tide Cherry, 375ml, $26.98

Compass Distillers Gin, 750ml, $44.00 Occasions Autumn 2018

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Specialty Picks from THE PORT The Port is NSLC’s specialty experience store located on Clyde Street in Halifax, offering our most unique assortment of wine, spirits and beer, including hard-to-find and ultra premium products. Our standalone store is located on Clyde Street in downtown Halifax, and The Port’s entire assortment is also available to shop online at myNSLC.com/The Port.

Whether you’re looking for the perfect pairing for your upcoming Thanksgiving dinner, or a rare product to add to your collection, you will find it all at The Port.

RICK STORE MANAGER

Gabriela product specialist

I had the pleasure of trying this caskinfluenced Speyside Scotch at the Festival of Whisky. Upon first scent, I was taken back to vacation memories, followed by a smooth tropical Caribbean influence on my palate.

This 100% Blue Agave Reposado Tequila is one of the most recognized tequilas in Mexico due to its quality and offers hints of cooked agave with sweet and spicy notes. Enjoy its warm and smooth finish this fall!

The Balvenie Caribbean Cask 14 YO 750ml, $139.99 1016771

Herradura Reposado 750ml, $69.99 1001512

Dave C ustomer experience MANAGER

PENNY Team Member

This offering from California is a refined and classical impression of Cabernet Sauvignon and has been my favourite Californian red I’ve tried this year.

Made in Lyon’s Brook, N.S., Uncle Leo’s Ceilidh Ale is the brewery’s take on the Kolsch style from Germany. A clean, crisp beer with malt and hops flavours weighing in at just 5.5%

Silver Oaks Cabernet Sauvignon 750ml, $98.99 1004611

Rayell Assistant MANAGER This 2012 vintage displays impressive integration on the nose and palate. The bouquet is evolved with notes of spice and rich black cherry with an elegant finish. Overall, a standout example of premium Canadian wine.

Domaine Queylus Pinot Noir Reserve 750ml, $47.79 1023910

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Uncle Leo’s Ceilidh Kolsch 4x473ml, $15.99 1027756

love occasioNs magaZiNe?

No matter where you are along life’s path

Look for our weekly section in The Chronicle Herald and online!

…it’s time to discover Wayfarers’

Explore more food and drink ideas, recipes and product features served up each Wednesday in the Lifestyles section of The Chronicle Herald or at thechronicleherald.ca/food-drink D4

BEER

D1

BUILDI BLOC NG KS

Occasions

− Custom Content The Chronicle Herald 31, 2017 Wednesday, May

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continued from D1 Around the same building beside time the old according it, which everything to Christiane has been from a dance tire hall, a restaurantshop, a mostly recently and also went a butch er shop, on the tough decision market. It was brewery to open a the Christianein the butcher shop says, “it squa squar q ree footag qua had more but f foo we thoug tagee which at the wou As it turnsht would be neces time sary.”

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D R I N K

DICING SPRING ONIONS

Transform a simple, into inexpensive side k meal a fresh mid-wee

COOKING CLASS Mark DeWolf

can be a busy Ramen noodles This quick individual’s saviour. combined dish and easy to cook makes a with Asian flavours meal. We’ve delicious mid-week with a fresh paired our recipe and fruity rosé.

Asian Chicken

Noodles

1. Place spring onions on the cutting board, lining up ragged root ends.

NEW

4 to 6 Servings than 1 hour Prep time: Less than 1 hour Total time: More Ingredients: oil 1 cup vegetable 1 2 cup honey ⁄ 1 2 cup rice vinegar ⁄ sauce 1 tablespoon soy 1 2 tsp sesame oil ⁄ 1 lime, juiced minced 1 inch piece ginger, thighs 4 boneless chicken ramen 2 packages instant noodles chopped (see onions, 3 spring Here’s How)

vegetable oil, Directions: Combinesoy sauce, honey, rice vinegar, and ginger in a juice sesame oil, lime well combined. bowl, whisk until in half. Marinate Divide marinade and refrigerate for half chicken in one chicken in a pan 30 minutes. Sear in and then finish until caramelized to 375°F. Cook for an oven preheated until chicken is or 12 to 15 minutes from oven and fully cooked. Removeramen noodles Cook roughly chop. instructions. according to package toss with remaining Strain and then in chicken. Serve marinade and with chopped bowls garnished spring onion.

NEXT

WEEK

Suzan ne Bartle team behin tt interv iews the d the line of Bulwark successful ciders.

Tata Brew North Shore Lagered 4 x 473 Ale, $16.99 ml,

Tata Brew Dece ption IPA, 473 Bay ml, $4.49

Wayfarers’ craft ales available at the NSLC

REAL REAL BUD LIGHT. FRUIT JJUICE.

$14.79

We make a match Crawford Rosé.

icle Heral d − Custo m Conte Wednesday nt , May 31, 2017 restaurant Christiane experience that favourite.” notes as “her TatamagoucA short distan ce from he you’ll Sugar also Moon local maple Farm, produ find 10-minute syrup, and cers of less than a The Pork drive away Shop, which in Denmark, used Tatam has sausages. agouche beer even to make worthwhileIt all makes venture for a Scotia’s to Nova North Shore, are sure where to disco you provin ver one ce’s drink culturmost dynam of this ic food es. and

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2. Holding the green stalks firmly, slice off the ragged, stringy ends and discard.

Slice 1/8-inch slices of the white part of the onion.

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Yvecourt Bordeaux Rosé, ml, France, 750

NEXT WEEK

The Chron

for Kim

H SHORE NAMIC NORT PART OF A DY INK CULTURE FOOD AND DR pleasure. Case opportunity with e, on in point is Tatamagouch Shore. Little Nova Scotia’s North ago, years more than two winemaker Hans legendary local daughter Christian Jost and Tatamagouche G Christiane opened According to Brewing Company. up in Christiane, “Growing e was Malagash, Tatamagouch for groceries, the and food culture went beer we craft where Local y in the always like we dentist etc. It was has grown exponentiall big town. When Much of the were going to the last few years. for the attributed to deciding on a location the area success can be of the always brewery, it was growing concerns to be. When we health impacts that we wanted environment and business it was shipped in from started our new of food and drink of a for us to be part The spin-off of very important great distances. to of town. The being exposed the streetscape wider audience e “aha” moment community of Tatamagouch local food is the d food spirit.” embodies community set their that all local, less-processe as locally made The Josts originally and drink such town library. tastes better. sight on the old craft beer simply urban It’s not just an Nova Scotia D4 continued on phenomenon. Rural movement is seizing the local

The story of Tatamagouche y Brewing Compan BEER BUILDIN BLOCKS

ENJOY RESPONS

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®/MD TM/MC

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In The Spirit LOCAL LOVE

Our local experts

Fall in love with local

Local Reds to Fall For

By Suzanne Bartlett,

Sommelier student and Public Relations Consultant When the leaves start to change and the nights get a little cooler, we find ourselves craving something darker and richer in our glasses. Ease into the fall season with some light to medium-bodied reds, paired with those comforting meals that naturally accompany cooler weather. Nova Scotia reds are the perfect fit — with soft tannins and food-friendly acidity, there are options to please every palate.

Enjoy some locally sourced lamb with a Domaine de Grand Pré Baco Noir. With strawberry and blueberry flavours layered over pepper and smoky notes, it’s an ideal pairing for a fall meal highlighting local products.

Nova Scotia’s most widely planted red grape varietal, Marechal Foch from Sainte-Famille, is aged in Hungarian oak and displays rich raspberry and red fruit coupled with lively acidity and earthy character. Try this French hybrid alongside a savoury beef stew or chicken casserole.

If beef is on the menu, try grilled prime rib with Jost 4 Skins. A blend of four grapes fermented on skins featuring Castel, Lucie Khulmann, Marechal Foch and Leon Millot grapes. Dark berries, chocolate and coffee fill the nose, while berry fruits elevate the palate. Fresh acidity and velvety tannins make this a versatile choice, perfect for grilled meats.

Timeless Spirits: Locally crafted whisky

By Jared Wall, Prince George Hotel

There may be few better ways to stay warm during a cool Nova Scotia fall than a night in with a taste of a locally crafted whisky.

Distilled, aged and bottled in the historical shipbuilding community of River John, Caldera Hurricane 5 is a whisky whose name screams tradition. Dually named for one of the largest ships built in River John, as well as a 1939 storm (also known as Hurricane #5), this blended whisky is made from ingredients grown on the distillery property. A bold hit of spice from the rye is balanced to finish nice and smooth with hints of butterscotch and vanilla.

Created as a tribute from father to son, Glynnevan Double Barrel Rye is a premium small-batch whisky from Guysborough. Fine prairie grain spirit makes the trek to the East Coast to become a part of this whisky, which then rests in full oak barrels by the sea, taking on a distinct maritime essence that reminds you of home. A deeply-coloured whisky, aromas of spicy vanilla, white pepper and baking spice abound and while the vanilla carries over to the palate, it is also complemented by notes of creamy butter and toffee.

Glen Breton Rare is the signature expression of Glenora Distillers in Glenville, Cape Breton, North America’s first single-malt whisky, which has been added to the book of 101 Whiskies to Try Before You Die. Water is their most important ingredient and is sourced directly on site. Typical scents of orange peel, baking spice, and honey paired with the sense-pleasing flavours of fruit, hazelnut, chocolate and cherry come together for a long, smooth finish.

The options when choosing a whisky are endless, but with excellent quality products made so close to home, it is easy to make sure you are sharing the best with family and friends.

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Time for Colourful Brews

By Peter Goneau,

Canadian Association of Professional Sommeliers Beer Program Co-ordinator The beautiful changing colours of the leaves is nature’s way of reminding us to get out there and enjoy these last few months of mild weather. As we exchange our sandals for sweaters, we tend to gravitate toward beers with a touch of comfort and warmth but that remain refreshing. Here are some choice, local craft selections to add to your fall lineup.

North Brewing’s Malternate Reality is an East Coast favourite. It is made in the emerging New England IPA style. New England style IPA are less bitter compared to West Coast versions. The beer’s engaging tropical fruit aromas and flavours make it crowd pleaser. The perfect brew to serve at a seasonal kitchen party occasion.

If IPA is your style of choice, Tatamagouche Brewing have their Tweed Wolf Brown IPA. A blend of Simcoe and Huell Melon hops offer great citrus, pine and red berry character. The ripe fruit aromas pair wonderfully with the roasted chocolate notes of the malt.

Finally, as the nights start to chill, reach no further than Sober Island Brewing Beth’s Black Stout.

Whole Pristine Bay Oysters are added to the final 10 minutes of the boil to add a real taste of the sea.

Medium in body, this refreshing Stout has a delicious sweet and salty flavour profile with an inviting dark chocolate finish.

Magic happens on this little island.

At your nearest NSLC | BRETONBREWING.CA

1725 MARKET STREET HALIFAX, NOVA SCOTIA 902.425.1987

gio

OUR PEOPLE

meet ZacH BUloW a JoUrNey of learNiNg NSLC Wyse Road Product Specialist Zach Bulow is Dartmouth proud and is happy to share his knowledge of the wine world to the residents of his community.

How did your career begin at the NSlC? Like most, I started off as a casual employee while I was going to university. From there, I became a part-time employee at the Porters Lake NSLC before eventually becoming a Product Specialist, now working at the Wyse Road NSLC in Dartmouth. I can say that about two-thirds of the way through my degree, a bachelor of commerce with a major in finance, I started thinking about what I wanted to do. At the time, I had already developed a serious love and passion for wine so this career path made sense.

What courses have you taken to further your wine knowledge?

I’ve completed the Wine & Spirits Education Trust (WSET) Level 2 program and I am now considering taking the Canadian Association of Professional Sommeliers (CAPS) Sensory Development and Wine Styles course, step one of their Certified Sommelier Program, this September in Halifax. I look forward to being in one wine course or another for the duration of my career.

How has your experience at the NSlC inspired you outside of the retail environment?

I was so impressed by last year’s Spain-themed Festival of Wines, I made a trip to Spanish wine country last November to further my knowledge.

I spent much of my time in Rioja, visiting a number of small and larger wineries in Rioja Alavesa and Rioja Alta, including Bodegas Lan and Bodegas Montecillo, both of which have wines available at the NSLC. This year’s Festival of Wines theme is North America, which should motivate people to visit the wineries throughout North America and our own backyard. We as a staff have done many ventures locally, including an incredibly enjoyable trip to the Annapolis Valley, where we witnessed the passion that goes into making the wines at Benjamin Bridge. We all fed off their enthusiasm for their product and the industry. I also had the chance to visit the Annapolis Cider Company and Wayfarers’ Ale Society. I do a lot of personal travel to the local wineries and breweries to gain more insights.

Recently, I drove down to the South Shore to visit Saltbox Brewery and Ironworks Distillery.

What have you learned about the wine industry from your travels?

The biggest takeaway is not just seeing the sheer beauty of the regions but also the amount of passion and hard work that goes into making wines.

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2018 PROJECTS INCLUDE: annapolis river fish passage restoration and habitat enhancement mabou, inverness, port hood and judique water� shed restoration sackville river restoration west branch st. mary's river restoration

What’s outside the frame?

Question your perceptions. Social media posts tell only a fraction of what’s really going on.

Keep It Social is a partnership between l the Atlantic Canadian liquor boards and loca universities. This student-led initiative is designed to address high-risk behaviours s. while encouraging students to be themselve

FEATURE FLAVOUR

Corn

There’s nothing corny about it

By Mark DeWolf In the wine world we talk a lot about fruit flavours.

Those of us that write about it are guilty of speaking too much about the pineapples and apples and forgetting that a wine may also evoke a myriad of non-fruit aromas and flavours. One of those naturally occurring flavours is corn. Of course, we don’t want to drink a glass of something that smells like a can of creamed corn, but the naturally occurring compound (DMS) responsible for a subtle corn-like aroma in small doses also contributes a fruitiness to a wine. A little peaches and cream note in combination with some fruit flavours is very appealing. I find it mostly in some California Chardonnay but don’t be surprised to also find it in your favourite beer as well. Corn is a common descriptor for at least one very popular beer. We’ll let you discover for yourself which one.

The Derby Cup Recipe by Adam MacLeod at Highwayman Restaurant, Halifax 1 Serving 1 oz Buffalo Trace Kentucky Straight Burbon (85% corn base)

Seared Digby Scallops with Grilled Corn Salsa Recipe by Seasons at Atlantica Hotel, Halifax 1 Serving Ingredients (salsa):

Ingredients (scallops):

2 ears fresh corn, husked

5 large Digby scallops

1/2 oz Pimm’s No 1 Cup

1 tomato, seeded, diced

Olive oil

1 oz Lemon juice

1/2 red onion, finely diced

Bacon jam

1 oz Grapefruit juice

1 green onion, finely diced

Seasonal greens

1/2 oz Honey (2:1 honey to water)

1/2 red pepper, finely diced

Two dashes Angostura bitters

1/4 Thai chili pepper, finely chopped

Club soda

Handful cilantro, chopped

Fresh mint, for garnish

1 lime, juice

Lemon wedge, for garnish

Sea salt

Directions: Combine burbon, liqueur, juices and honey and serve over ice in a Collins glass. Top with soda and garnish with fresh mint and a lemon wedge.

1 tsp garlic, freshly minced

Freshly ground pepper

Directions: Rub corn with oil and grill until slightly charred, about 12 minutes. Let cool and cut off the kernels. Combine all remaining ingredients and salt and pepper to taste. Set aside.

Pat scallops dry and lightly season with salt and freshly ground black pepper. Heat olive oil in a pan until hot, sear the scallops on one side until they turn brown, flip them and then turn off the heat. Add a tablespoon of bacon jam to the pan to warm it up.

Let scallops sit for 20 seconds (in the pan) before plating.

Using a spoon, make a straight line of corn salsa; place the scallops on top of salsa. Top each scallop with a small dollop of bacon jam. Garnish with greens.

Serve hot as an appetizer or main course

Bacon Jam Discover recipes for bacon jam online or for a locally made version, pick up a jar of Chef Jason Lynch’s bacon jam at Domaine de Grand Pré winery.

Toasted Head Chardonnay, USA, 750ml, $20.49 50

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Occasions Autumn 2018

HANDCRAFTED RA CIDER NOVA SCOTIA

TERROIR

5-SIGNATURE APPLE BLEND

ARTISAN CIDER MAKING

AUTHENTIC

Keeping everything in balance, naturally.

Each batch is handcrafted handcrafted.

The DNA of our exceptional cider experience.

It’ss real It real. It’s It s local local.

Truly LOCAL & CRAFT ANY DAY OF THE WEEK

www.keiths.ca ENJOY RESPONSIBLY. *TM/MC KEITH’S BREWERY