Occasions Magazine - Winter 2018

Winter 2018/19

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

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WINTER 2018/19 Published by: Herald Custom Media

DISCOVERY DISCOVERY with the help of our DISCOVERY Discovery guide

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DISCOVERY WHISKY COOLER SPICY DISCOVERY DISCOVERY DISCOVERY DISCOVERY SWEET For more information or to take the quiz, visit us at mynslc.com/Discoveryourtastes DISCOVER

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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 Hammersley Marketing Coordinator: Jena McCulloch Corporate Social Responsibility Manager: Beth Martin Corporate Social Responsibility Coordinator: Laurie Vatcher Team Lead, Wine & Spirits: Curtis MacKenzie Refreshment Team Lead: Pius Walker CANNABIS Promotional Coordinators: Wendy MacAskill, Shanna Carpenter DISCOVERY Promotional Specialist: Shawna McKenna Pricing Analyst: Rachel Handspiker Design Specialist: Ashley Delaney Contributers: Peter Rockwell, Jennifer Katona, Curtis MacKenzie, Jib Nasrallah DISCOVER

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& SMOKY

Nova Scotia Liquor Corporation 93 Chain Lake Drive, Halifax NS, B3S 1A3 902-450-6752 | myNSLC.com

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WHISKY CANNABIS The Chronicle Herald 2717 Joseph Howe Drive, PO Box 610, Halifax, NS, B3J 2T2 DISCOVERY DISCOVERY 902-426-2811 | thechronicleherald.ca

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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 Art Director: Michelle Leard Project Manager, Graphic Designer: Julia Webb Photography: Perry Jackson, 123RF Food Styling: Mark DeWolf Account Executives: Mark DeWolf, Wanda H. Priddle, Tracy Skinner Customer Relations Specialists: Kelli MacLean Contributors: Suzanne Bartlett, Neil Daoust, Mark DeWolf, Barry Mooney, Jared Wall

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

MIXOLOGY COOLER WHISKY CANNABIS Explore more food and drink ideas, recipes and DISCOVERY DISCOVERY DISCOVERY DISCOVER DISCOVER DISCOVER DISCOVER DISCOVERY product features served up each Wednesday in the Lifestyles section of The Chronicle Herald or at TheChronicleHerald.ca/food-drink

MIXOLOGY

COOLERS

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

WHISKY

CANNABIS

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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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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

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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.

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

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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

Try a better gin this holiday season.

SIPSMITH.COM | @SIPSMITH

8 WELCOME

Occ@sions

BAR BASICS 10

12 Dram’atic Cocktails

TRENDING 18 Freshly Pressed

DISCOVER YOUR TASTES 20 The Cream rises to the top

ENTERTAINING IN A SNAP 22 Seasonal Dining

BEHIND THE BREW 33 Here we come a wass‘ale’ing

What’s the Occasion?

41 Holiday Entertaining

BE MY GUEST 54 Festive Feast

IN THE SPIRIT 62 Gifting luxury

LOCAL LOVE 68 ’tis the season to celebrate

Premium Picks 70 Make it sparkle

OUR PEOPLE 72 Meet Patrick Flinn

FEATURE FLAVOUR 74 The Smokehouse

Occasions Winter 2018/19

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Welcome

In some way, we are all hosts When I heard our team say this for the first time, it really resonated with me. As Maritimers, we embrace any excuse to get together, whether for an impromptu kitchen party or formal holiday dinner with loved ones from near and far.

Winter brings a whole new set of rich flavours to help bring to life at these events, and we have many seasonal offerings to match. Get them while they last! Many of these unique beer, wine and spirits are sold to us in small lots and are only produced once a year. Fun, chillable reds and rich highly pairable winter spice beers just to name a couple!

The winter holiday season is also a perfect time to discover something new. We see many of our customers purchase a bottle of wine that they have never heard of or a single serve beer that they read a review on for the first time. This time of the year is just “perfect” to share this exploration with others.

Looking for more inspiration this holiday season?

MyNSLC.com can provide food and cocktail recipe inspiration, while apps such as — Hello Vino, Vivino, and Food & Wine magazine for wine, Untapped or BJCP Styles for beer or the Mixology app for spirits, are all go-to references for me personally.

As 2018 comes to an end and New Year’s resolutions begin to be discussed, I recently heard of a neat discovery challenge some were taking on over the 12 months of 2019.

Try 12 varietals of wine or 12 styles of beer that you have never tasted before over the 12 months of 2019. Share your experiences with friends via social media and perhaps find a few new favourites? The world of wine is endless and even after tasting tens of thousands of wines over the years, the buying team at the NSLC continues to find hidden gems.

As always, I ask all of us to take an extra few minutes and plan ahead this holiday season. Part of being a great host is ensuring that your guests get home safely. Something none of us should take lightly. Cabs, car services or a well-prepared sleep over in the guest room can ensure the celebration of many more life’s occasions to come!

Cheers to an amazing holiday season!

Tim Pellerin, Senior Vice President & COO

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Occasions Winter 2018/19

W h e n th e E as t C o as t g e t s to g e th e r, we’re th e re .

Find Nova 7 at your favourite NSLC store.

I t ’s h o w t h e E a s t C o a s t g e t s to g e t h e r. ™ benjaminbridge.com

@theNSLC is your destination for holiday inspiration Get inspired by our local wine and spirits experts and find out their favorite products for holiday gifting and hosting.

Discover festive cocktail recipes to help you toast the season, and see product picks from our Retail Product Specialists. Plus, get tips and tricks for making holiday drinks at home!

Stay up-to-date with holiday hours and store updates.

Meet the experts

Heather Rankin, Obladee, A Wine Bar Heather Rankin is the Co-Founder and Co-Owner of Obladee, a Wine Bar in Halifax. A sommelier, national and regional wine judge and wine educator and writer, she’s a fixture of the local wine and food community.

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Jeff Van Horne, The Clever Barkeep Jeff Van Horne is a partner and owner of the Clever Barkeep, Halifax’s first all-encompassing bartending company.

An award-winning bartender with over ten years’ experience, he’s worked in some of Halifax’s finest cocktail bars.

GIVE THE GIFT OF CHOICE.

NSLC gift cards are a great way to help the people on your list discover new favourites to share with friends and family this holiday.

Gift cards are available at your local NSLC.

BAR BASICS

1.

Dram’atic cocktails The holidays are a great time to savour a dram of a premium spirit, but it’s also an opportunity to add a little festive flavour to your cocktails. We’ve incorporated premium whiskies with classic seasonal flavours, such as orange, honey, ginger and baking spices. The results are sophisticated cocktails that are ideal for entertaining.

5.

6.

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BAR BASICS

2.

Oh My Darling 1 Serving

1.

2 dashes Angostura Bitters The combination of herbs and exotic spice notes of Angostura gives cocktails a subtle, yet intriguing lift of flavour. A couple dashes go a long way.

2.

1/4 oz honey-cinnamon syrup Place 1 cup water, 1 cup sugar and 1 cinnamon stick in a pot.

Bring to a boil. When sugar dissolves, remove from heat and let cool. Strain to remove cinnamon.

3.

1/4 oz clementine oleo saccharum Place peels of 8 clementines and 2 lemons, with piths removed, in a bowl. Sprinkle with 1/2 cup sugar and toss.

Cover bowl with plastic wrap and let sit for 24 hours. Strain.

Press on the peels to release as much oil as possible.

4.

1/2 oz clementine juice Use the leftover orange segments and lemon flesh used to make the oleo saccharum. Place in a blender (or a juicer) and purĂŠe until smooth. Strain through a fine sieve to remove pulp and seeds from juice.

5.

1 1/2 oz Monkey Shoulder This premium blend boasts fragrant orange, vanilla and honey notes that are reminiscent of Speyside Single Malts.

Its smooth, sweet-edged flavour profile makes it a great cocktail whisky, especially when combined with citrus fruits and spices.

6.

1 candied clementine slice Slice 4 clementines into wheels. Place 2 cups sugar, 2 cups water and 1 teaspoon ground ginger in a pot. Bring to a boil. When the sugar dissolves, lower the heat to low. Place clementine slices in pot. Simmer for 45 minutes, turning clementine slices occasionally. Carefully remove slices from syrup. Place on wire rack and set over baking sheet. Bake at 225°F for 1 hour. Sprinkle orange slices with sugar. Let cool.

3.

4.

Directions: Place oleo saccharum, honey-cinnamon syrup and clementine juice in an ice-filled shaker. Shake vigorously. Strain into an ice-filled rocks glass. Add bitters and stir. Garnish with candied clementine slices.

Monkey Shoulder, 750ml, $64.95

Elijah Craig Small Batch 1789, 750ml, $45.99

Crown Royal Bourbon Mash, 750ml, $36.99 Occasions Winter 2018/19

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BAR BASICS

Orange Rosemary Splash 1 Serving 1 1/2 oz elijah craig small batch 1 tsp orange marmalade 1/2 oz lemon juice non-alcoholic ginger beer rosemary, for garnish Directions: Place whisky, marmalade and lemon juice in an ice-filled shaker. Shake vigorously and strain into an ice-filled old-fashioned glass. Top with ginger beer.

Garnish with a sprig of rosemary.

Honey I’m Home for the Holidays 1 Serving 1 1/4 oz crown royal bourbon mash 1/2 oz honey orange spice syrup 1/4 oz aperol twist orange, for garnish Directions: Place all ingredients in an ice-filled cocktail shaker. Shake vigorously. Strain into a coupe glass. Express an orange peel over glass and place on side of glass.

Honey Orange Spice Syrup Combine 3/4 cup water, 1/2 cup honey, 1/4 cup freshly squeezed orange juice, 1 cinnamon stick, 2 star anise pods and 4 whole cloves in a pot. Bring to a boil. When sugar dissolves, remove from heat and let steep for 30 minutes.

Strain and let cool.

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Occasions Winter 2018/19

For life’s magic moments.

@selkiewine #SelkieWine

selkiewine.ca

BAR BASICS

Delectable Treats Whisky is a sensational holiday après dinner sipper, but it’s even better when matched with these favourite cookies and cakes.

The common link between whisky and the desserts is warm flavours, such as orange, ginger, baking spices and caramel.

Consider these treat pairings: • Gingersnaps • Salted caramels • Fresh gingerbread • Christmas cake • Shortbread with candied orange peel

Shortbread with Candied Orange Peel Makes 3 dozen cookies Prep Time: More than 1 hour Total Time: Less than 3 hours 2 navel oranges, peeled Water 1/2 cup sugar 4 cups cake and pastry flour, sifted 4 tsp cornstarch, sifted 1 lb butter, room temperature 1 cup fruit sugar (or super fine sugar) Candied orange peel Directions: Start by making the candied orange peel garnish. Remove peel from oranges. Cut peels into strips.

It helps to quarter the oranges first and then remove the flesh before slicing the peel into strips. Place strips in pot and cover with water. Bring to a boil and then reduce to a simmer. Simmer for 5 minutes. Drain the liquid. Repeat, simmering this time for 30 minutes. Drain. Place sugar and 1/2 cup water in a pot and bring to a boil. Add the orange peel and reduce to a simmer. Simmer for 30 minutes. Let cool in the syrup. Remove strips from liquid and place on a wire rack to dry. Dust strips with granulated sugar. Keep in airtight container until ready to use.

To make the shortbread cookies, preheat oven to 325˚F. Combine flour and cornstarch. In a separate bowl, cream the butter and fruit sugar together. Combine the flour mixture with the butter and fruit sugar mixture to form a dough. Roll the dough into logs. Place on parchment paper and refrigerate overnight. Cut into 1/4-inch thick slices and place on non-stick cookie sheets. Bake for 15 to 20 minutes.

Garnish with candied orange peel.

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TRENDING

Freshly Pressed

By Peter Rockwell LET IT SNOW! If you think you have to pack up your cocktail shaker as soon as the weather outside hints at getting frightful, the editors at Punch have news for you. At the cutting edge of today’s liquid culture, the online drinks magazine has gone hard-copy with Winter Drinks: 70 Essential Cold-Weather Cocktails ($22.90 from amazon.ca). Starting with classic cocktails that lend themselves perfectly to the season and moving into modern takes on traditional toddies, punches, nogs and spiked coffees, supplemented with plenty of tips and tricks to turn you into a better bartender, this book is filled with great ideas to warm up your winter.

PUMP OUT THE VOLUME If you’ve ever left a half-eaten apple on your kitchen counter, only to return later to a brown, pulpy mess, you know what air can do to exposed fruit. Oxygen attacks wine in the same way. That means a wine bottle won’t last long once opened, especially if a few glasses have been poured, because air begins to dominate its volume. Featured on the television show Shark Tank, the Air Cork Wine Preserver ($35.95 from amazon.ca) utilizes a balloon and a small hand pump to remove air from the bottle by filling the empty space above any remaining liquid.

It’s low tech, but it works.

RETURN OF THE RECEPTACLE A long time ago, in a galaxy far far away, spirit decanters were a thing. Today, most bottles come wrapped in a package that looks as good as the liquid tastes, so decorative containers became as relevant as a rotary telephone. Times change and with home bars popular again, decanters, especially pop-cultural designs like the Stormtrooper Decanter ($53.99 from amazon.ca), are making a comeback. Now Star Wars fans can enjoy their favourite whisky, rum or whatever from the head of a First Order icon as they debate the shortcomings of The Last Jedi.

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TALKIN‘ TURKEY With all due respect to Pinot Noir and Chardonnay, the dynamic grape duo that pair particularly well with poultry, there are as many wine styles that can be served with a classic turkey-based meal as there are recipes for stuffing. A holiday plate can be a busy place, where the protein often takes a back seat to a wide variety of sides that can be everything from sweet to tangy to full on herbaceous. Thanks to all this eatable diversity a lot of wine falls in line. As much as I love Pinot and Chard with the big bird, here are some alternative bottles to match with your family feast.

Gérard Bertrand Côte des Roses Rosé, 750ml, $19.99

Tussock Jumper Sauvignon Blanc, 750ml, $19.99

Ignore anyone who says rosé is just a warm weather sipper. Light, berry-infused and immensely refreshing pink wines like this gorgeous Frenchman are perfect foils for a mouth full of different food flavours. Plus, it comes inside an elaborately designed bottle that, when upside-down, looks like a giant rose.

Drier and zestier than your average Chardonnay, New Zealand Sauvignon Blanc has all the power and personality to talk turkey. This version isn’t sheepish when it comes to its herbal character, meaning it will work wonders with any veggies you’re serving up.

Louis Bernard Côtes du Rhône, 750ml, $15.99

Gaspereau Vineyards Riesling, 750ml, $21.99

The Grenache grape dominates the blended wines of France’s southern Rhône, making wines like this bright, balanced and infused with cherry fruit.

A touch of Syrah, Cinsault or Mourvèdre are added to the mix, softening the tannins and enhancing the drinkability.

Wines made with the Riesling grape are so accommodating that they pair with just about everything, while the off-dry character and soft apple and apricot fruit flavours of this local favourite make it particularly people pleasing.

Pasqua Passimento Rosso IGT, 750ml, $17.48

Fetzer Vineyards ‘Shaly Loam’ Gewürztraminer, 750ml, $15.99

Led by Merlot, this red blend from Italy’s Veneto region combines spice, earth and ripe berry goodness with hints of raisin and plum (thanks to it being produced from dried grapes). The unique label is an image of Juliet’s Wall in Verona, the fictional home of Romeo and Juliet.

This semi-sweet Gewürztraminer ticks all the grape variety’s flavour boxes: melon, peach, pineapple, stone fruit and spice.

Long and luxurious, its eclectic profile is balanced by cleansing acidity and a refreshingly juicy finish.

Smoking Loon Old Vine Zinfandel, 750ml, $16.99

Campo Viejo Tempranillo, 750ml, $18.50

Smooth and satiny, this Zin is a fruit bomb filled to the brim with blueberry, blackberry and plum. Superbly balanced with rounded tannins, it’s a plump red that’s very easy-drinking.

Tempranillo is the superstar of Spain’s Rioja region and its mature expression of cedar, cherry and smooth vanilla oak make for one fantastic marriage with the weight, depth and variety of a seasonal meal.

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

DISCOVER YOUR TASTES

The cream rises to the top

The holidays are all about little indulgences. Maybe it’s a little whipped cream on our holiday dessert or a splash of Baileys added to our Christmas coffee. When it comes to holiday mixed drinks, remember to use a premium liqueur … as they say, the cream rises to the top.

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DISCOVER YOUR TASTES

lIKe thIs:

try that:

ORANGE LIQUEURS Orange liqueurs, such as Cointreau and Grand Marnier, have long played understudy roles in seasonal cranberry based cocktails, but there’s no reason not to reverse their roles.

Flavours: orange | sweet | citrus | spice mixology: cranberry Juice | citrus | tea | coffee | chocolate

Cointreau, 750ml, $37.99

Grand Marnier, 750ml, $45.29

Mathilde Cassis, 375ml, $18.99

Chambord Royale, 750ml, $39.99

JD Shore Canadian Rum Cream, 750ml, $35.02

Baileys Almande, 750ml, $32.02

BERRY LIQUEURS Fruit-based liqueurs, such as crème de cassis and Chambord, will add a festive character to sparkling wine cocktails. Try the Kir Royale or combine with hot chocolate for a dessert-like treat.

Flavours: sweet | Dark berry | raspberry | cassis | blackberry mixology: sparkling wine | white wine | club soda | citrus | chocolate | crème de cacao

CREAM & ALMOND MILK LIQUEURS Cream liqueurs have long been part of many of our collective holiday traditions and almond milk variations like Baileys Almande offer a dairy-free twist on the cream liqueur taste.

Enjoy them on their own, neat or over ice, add them to coffee or combine them with your favourite nut or coffee-based liqueur to make a warming holiday cocktail.

Flavours: creamy | smooth | lush | Decadent | nutty mixology: coffee | over ice | neat | nut liqueurs

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ENTERTAINING IN A SNAP

seasoNal DiNiNG Inspired by New World Wines Recipes by Barry Mooney entertaining during the holiday season is rooted in tradition, but there is a ‘new world’ of flavour out there to discover. chef barry mooney has crafted four elegant dishes, each paired with wines from two new world wine regions. try serving both wines and let guests decide which they like most.

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Entertaining in a snap

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ENTERTAINING IN A SNAP

Fish Cakes with Tomato Chutney 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour 3/4 lb haddock 1/2 lb sweet potato, roasted, skins removed 2 green onions, finely sliced 2 lemons, zest, juice

Directions: Poach haddock in salted simmering water, until easily flaked. Allow fish to cool and dry. Place sweet potato and fish in same bowl and add green onion, lemon juice, lemon zest, dill, chili flakes, salt and enough flour to make it able to form in to round disks. If you do not need all the flour, don’t use it.

To serve, sear fish cakes on both sides in a hot pan over medium heat with canola oil until golden brown and are warm in centre.

Place on plate with 2 tablespoons chutney, some fresh arugula and a few pieces of grapefruit.

2 tbsp dill, chopped

Tomato Chutney In a small pot, place 2 cups diced tomato, 1 cup diced Spanish onion, 1/3 cup sugar, 1/3 cup apple cider vinegar, 1/4 teaspoon cayenne pepper and 2 tablespoons fennel seed. Cook over low heat until tomatoes are completely broken down.

1/2 cup flour 1 tbsp chili flakes salt, to taste 2 tbsp canola oil arugula, to serve tomato chutney, to serve 2 grapefruit, segmented

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Like this: Tussock Jumper Sauvignon Blanc, New Zealand, 750ml, $19.99

Try that: Charles & Charles Chardonnay, Washington State, 750ml, $21.49

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Entertaining in a snap

Lavender Tea Cornish Hen 6 Servings Prep Time: More than 30 minutes Total Time: More than 1 hour 1 tbsp dried lavender 2 cups water, to boil 2 tbsp honey 3 Cornish hens 3 tbsp canola oil Salt and Pepper 1 tbsp honey 3 sprigs fresh thyme, chopped 1/2 cup red wine 1/2 cup cold butter, diced Rice pilaf, to serve Roasted root vegetables, to serve

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Directions: Make a lavender tea by combining dry lavender with 1 tablespoon honey and boiling water. Place hens in roasting pan.

Pour a teaspoon of lavender tea over top the hens before placing them in the oven. Every 10 minutes, pour another lavender teaspoon over top of the hens. Continue this until the internal temperature is 170°F. Remove from the oven and cover with tinfoil. Once the hens are rested, pour off all drippings from the bottom of pan and reserve. Set pan over burner, set to medium-high heat. Add the wine and reduce until almost completely evaporated. Add the drippings and reduce to 1 cup of volume. Finish with thyme and honey. Whisk to incorporate.

Remove pan from the heat and let cool a little while whisking in the butter. Serve with rice pilaf and roasted root vegetables.

Like this: Pelee Island Pinot Grigio VQA, 750ml, $14.49

Try that: Grand Pré L’Acadie Blanc, 750ml, $17.99

What’s in your cup? Locally roasted coffees are making a huge stir.

There’s no better way to brew up a love for local.

LOOK FOR Local finds, recipes and more at selectnovascotia.ca

ENTERTAINING IN A SNAP

Herb Crusted Lamb Rack 6 Servings Prep Time: More than 30 minutes Total Time: Less than 1 hour 3 full racks of lamb Pinch salt Pinch pepper Like this:

4 tbsp canola oil

Carmen Reserva 1850 Premier Merlot, 750ml, Chile, $13.99

2 green onions, finely sliced 4 sprigs mint, picked and chopped 2 sprigs rosemary, picked and chopped 4 tbsp Dijon mustard 3 tbsp canola oil 1/4 spanish onion, very finely chopped 2 cloves garlic, minced 2 cups 35% cream 4 tarragon, picked and chopped

Try that:

Norton Barrel Select Malbec, 750ml, Argentina, $15.99

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Directions: Season lamb rack with salt and pepper. Place 2 tablespoons of canola oil in a large sauté pan set to medium-high heat. When oil is hot, place lamb fat side down in pan and sear until golden brown. Once lamb is golden, turn it over searing the other side of the rack.

Place lamb racks on a baking sheet. Place in an oven preheated to 425°F for 15 to 18 minutes or until the internal temperature of the meat reaches 120°F. Remove lamb from oven and let rest. The lamb will continue to cook and the internal temperature will rise while resting out of the oven. While the lamb is resting, make a cream sauce by placing remaining canola oil, onions and garlic in a pan set over medium heat. When onion is translucent, add the cream and 2 tablespoons of Dijon mustard. Reduce until sauce coats the back of the spoon. To finish, add tarragon and season with salt and pepper. Once the lamb has rested, brush it with additional 2 tablespoons of Dijon mustard and sprinkle with the green onion, mint and rosemary. Place back in hot oven for 3 minutes to warm before serving. Serve lamb with braised potatoes and wilted kale.

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Entertaining in a snap

Braised Short Ribs 6 Servings Prep Time: More than 30 minutes Total Time: Overnight* 3 tbsp canola oil 2 lb short ribs Pinch salt Pinch pepper Like this: Sixty Clicks Shiraz, Australia, 750ml, $15.99

2 onion, diced 1 carrot, peeled and diced 2 stalk celery, diced

Directions: Place canola oil in large heavy pot and set over medium heat.

Season short ribs with salt and pepper and then add to pot. Sear ribs all sides, until they are brown. Remove ribs. Add the vegetables. When vegetables are caramelized, add the red wine and stock. Scrape the bottom of the pot with a wooden spoon to release any residual flavour from the ribs and vegetables.

Reduce liquid by half and then return ribs to pot. Bring pot to a simmer and then place in an oven preheated to 275°F for 4 hours or until fork tender. Once short ribs are cooked, allow to cool in the liquid. Remove ribs from liquid and cut to desired portion size. Remove 2 cups of braising liquid (see Potato Hash recipe, pg 31). Return ribs to pot. Warm over medium-low heat. In a bowl, place short ribs and hash and sprinkle with brussels sprouts and rosemary. * Chef Mooney recommends serving the ribs the day after braising to maximize flavour.  

6 sprigs thyme 2 cups red wine 2 L beef stock Potato hash, to serve 12 brussels sprouts, thinly sliced, salted 3 sprigs rosemary, leaves removed, chopped Try that: Wente Southern Hills Cabernet Sauvignon, USA, 750ml, $22.99

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No matter where you are along life’s path Black Currant Potato Hash

…it’s time to discover Wayfarers’

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

Directions: Make a blackcurrant gastrique by combining the jam, vinegar and braising liquid. Set 1/4 cup blackcurrant jam aside. Set a large pot over medium 1/4 cup sherry vinegar heat. Add oil and potatoes. When potatoes are browned evenly, add 2 cups braised short rib liquid the onions and garlic. A minute later, 1/4 cup canola oil add the cabbage. Sauté this mixture 3 lb yukon gold potatoes, washed and diced until the potatoes are finished. Finish hash with the tomatoes, mustard 1/8 head of red cabbage, thinly sliced and enough gastrique to coat the 3 cloves garlic, minced mixture. Season to taste with salt and pepper.

1/2 spanish onion, minced

Wayfarers’ craft ales available at the NSLC

3 tomatoes, diced 3 tbsp grainy mustard salt and pepper to taste

Gastrique: A gastrique is a reduction of an acid, typically vinegar, with a sweetening agent such as sugar along with other flavours.

AVAILABLE NOW

A light, well-balanced amber ale with modest hop flavour.

ABV: 5.2% | IBU: 25

A creamy and full-bodied stout with notes of freshly roasted coffee and dark chocolate.

ABV: 5.5% | IBU: 40

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Quality craft beer brewed in the winter wonderland of Shelburne, Nova Scotia.

Recipes by Claire Gallant

Magic happens on this little island.

Available At Select NSLC Locations |BRETONBREWING.CA A 32

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BEHIND THE BREW

here We come a Wass’ale’Ing Occasions Winter 2018/19

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BEHIND THE BREW

looKIng For a gIFt For the beer lover? no Problem.

A mixed case of seasonal brews is as easy as a visit to your local NSLC. A number of breweries have done the work for you by offering cases filled with a variety of seasonal flavours, but if you prefer to add your own personal touch, select individual beers from the vast selection of local craft, international favourites and one-time offerings only available this time of year. Even better, accompany the beers with a cool, brew-inspired gift or homemade food item, such as our IPA inspired beer nuts recipe.

5 unique gifts for the beer lover 3. ‘Be a HeadCase’ bottle opener and iPhone cover

1. Yeti Coolers Rambler Colster Keep their beer cold and your friends and/or family looking cooler with this slick steel beer holder. yeti.com

Never worry about opening your beer with this smartphone cover that doubles as a bottle opener. beaheadcase.com

2. Stylish vessels The Fujiyama This beer equivalent of the stemless wine glass is shaped like Mt. Fuji and with the perfect pour will boast a snow-like head reminiscent of the top of the mountain. amazon.ca

4. Wooden beer caddy This beer caddy offers a sophisticated way to bring your beers to your next holiday get together.

It even comes complete with an attached beer bottle opener. amazon.ca

Teku Glasses This the glass of choice of many Cicerones and beer aficionados. Its tapered design maximizes aroma and flavour concentration. www.tekuglass.com

5. NSLC gift card Let them mix and match their favourite beers with an NSLC gift card.

Purchase at any nslc location

NovaScotian Crystal Beer Glass A sophisticated beer deserves a sophisticated glass. These hand-blown crystal glasses come in seven patterns to choose from. novascotiancrystal.com

Granville Island Winter Mingler, 12x355ml, $26.68

Irish Beer Discovery Pack, 8x500ml, $24.98 34

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Beau’s Winter Pack, 4x600ml, $27.97

Boxing Rock Mixer Upper, 4x341ml, $12.00

BEHIND THE BREW

IPA Spiced Nuts Makes 6 Cups Prep Time: Less than 30 minutes Total Time: Less than 1 hour Serve with Bitter Get’er India Black IPA, 473 ml, $4.90

2 egg whites 1 tbsp each cumin, turmeric, coriander 2 cups pecans 2 cups unsalted cashews 2 cups walnuts 1/4 cup sugar 1 tsp teaspoon salt Directions: In a bowl, whisk egg whites until foamy.

Add in spices, then mix in nuts. Add salt and sugar and mix thoroughly. Spread on a large, non-stick metal baking sheet. Bake at 350°F for approximately 25 minutes. Allow to cool before wrapping.

Sweet and Spicy Pretzels Prep Time: Less than 30 minutes Total Time: Less than 1 hour 1 400 g bag pretzel sticks 2 270 g bags semi-sweet chocolate chips Chili flakes Directions: Line baking sheet with wax paper. Place semi-sweet chocolate chips in a metal bowl. Set over a pot of steaming water. Melt chocolate by stirring with a rubber spatula. When chocolate is melted, remove bowl from heat. Dip sticks into chocolate so the chocolate covers half of the stick. Twist the stick over melted chocolate to let excess run back into the bowl. Hold stick over another bowl and sprinkle chili flakes. Place stick on a wax paper-lined baking sheet. Repeat until finished. Let dry overnight.

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BEHIND THE BREW

hoW to WraP a bottle or can suPPlies: Wrapping paper, scissors, tape, decorative ribbon or other festive decorations.

1. Cut wrapping paper width to 2 inches wider than the bottle or can diameter and about 6 inches taller than the bottle or can.

2. Run a 1/2 inch fold up the length of one of the long edges.

3. Lay bottle or can on its side about 1 1/2 inches from the bottom of the paper and along the non-folded edge of the paper.

4. Roll the bottle or can in the paper until the paper overlaps, finishing with the clean, folded edge and apply tape to hold in place.

6. For bottles, carefully pleat and compress the paper to conform to the bottle neck.

Fold the extra paper over the top of the bottle neck and tape into place on the back side the bottle neck, aligning with the seam in the paper.

For cans, pleat and fold over triangles of paper to cover top of can and apply tape to hold in place.

7. Add colourful ribbon or other seasonal decor found at local craft or discount stores.

Be creative and write messages on solid-coloured paper or tags.

5. Carefully pleat and fold over triangles of paper to cover the bottom of the bottle or can and apply tape to hold in place.

Breton Brewing Gingerbread Holiday Ale, 2x473ml, $14.39

Moosehead Small Batch London Stout, 473ml, $3.99

Garrison All Lit Up Winter Warmer, 473ml, $4.29

LOOK WHAT JUST MADE LANDFALL A delicious and spicy craft cocktail made with Nova Scotia blended rum and Propeller’s signature ginger beer.

Just in time for storm season.

@propellerbeer

www.drinkpropeller.ca

2015 Gottingen St, Halifax. 617 Windmill Rd, Dartmouth.

Now available at the NSLC.

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R

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RICKARD’S SLATHERED RIBS These sweet and smoky ribs pair perfectly with an ice-cold Rickard’s Red and good company. For maximum enjoyment, eat ‘em straight off the grill.

Prep Time: 5 minutes + 4 hours marinating time.

Cook Time : 1 hour 40 minutes Total Time: 1 hour 45 minutes Serves: 4

INGREDIENTS: 1 1 1 1 1

tbsp brown sugar tbsp chili powder tsp ground cumin tsp salt and pepper cup BBQ sauce

INSTRUCTIONS: 1. Stir together dry ingredients and rub over both sides of ribs. Wrap and refrigerate for at least 4 hours.

2. Preheat grill to medium.

Wrap each rack of ribs in foil, sealing edges tightly. Turn off one burner and place ribs over it. Cook over indirect heat, covered, for 1.5 to 2 hours or until fork-tender. Remove from grill.

3. Heat grill to medium-high heat; grease grates well. Remove ribs from foil and baste with sauce. Grill for 10 minutes or until slightly charred and sauce is caramelized, turning once.

TWO UNIQUE EXPRESSIONS. ONE CELEBRATED HOUSE.

DOUBLE CASK 12

TRIPLE CASK 12

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

WHAT’s THE OCCASION?

Holiday entertaining

The holiday shopping is complete and the tree is trimmed. It’s time to gather friends, family and co-workers together for some festive cheer.

Holiday entertaining doesn’t have to be time consuming. We’ve created seasonal salads, simple dips and no-bake desserts that can be easily prepared ahead of time so you can enjoy the occasion as much as your guests.

We’ve even added a little bling to the occasion with golden-hued cocktails and expert recommendations for wine, ciders and beer to enjoy at all of your special events.

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WHAT’s THE OCCASION?

Holiday Dips Holiday gatherings involve a lot of people coming and going.

The key is to keep the food simple, but delicious, and easy to manage. Dips and spreads are perfect as they allow your guests to have small bites of food that aren’t cumbersome or require a lot of plates and cutlery. Serve our dips in a big bowl with classic accoutrements, such as crackers, bread and crudité or set out individual mini jars of dip that a guest can simply pick up and hold in one hand. It’s entertaining made easy. Don’t forget to have a selection of wine, beer and cider on hand, as well as a few signature cocktails.

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1.

WHAT’s THE OCCASION?

1. Roasted Vegetable and Rosemary Dip 12 Servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour 5 bell peppers, halved, seeds removed 4 large carrots, peeled 4 plum tomatoes, halved, seeds removed 4 small shallots

2.

6 cloves garlic Drizzle olive oil 2 tbsp rosemary, chopped 1 lemon, juice, zest 1/4 cup extra virgin olive oil Salt, to taste Pepper, to taste Celery sticks Carrot sticks Directions: Preheat oven to 450°F. Place vegetables in baking pan and drizzle with olive oil. Place in oven and roast for 40 minutes. Remove garlic and shallots from skins. Place vegetables in a blender along with lemon zest and juice. Purée while adding extra virgin olive oil. Taste and adjust seasoning. Place in individual jam jars. Add a celery and carrot stick to each jar.

2. Feta, Mint and Cranberry Dip 12 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 3 cups crumbled feta 3 cups Greek yogurt 2/3 cup mint, finely chopped, loosely packed 2 lemon, juice, zest 1 1/4 cup dried cranberries 1 tbsp honey Easy Focaccia Parmesan Sticks* Directions: Place feta, yogurt, mint, lemon juice and lemon zest in a bowl.

Mix thoroughly. Fold in the dried cranberries. Serve in individual jam jars with a toasted focaccia stick. * Slice a store-bought focaccia bread in half horizontally. Brush with olive oil and sprinkle with Parmesan cheese. Place in oven set to broil. When bread is toasted and cheese melted, remove from oven. Slice into half-inch by 2-inch sticks.

3. Smoked Trout & Cream Cheese Spread 12 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 1 lb smoked trout (or salmon)

3.

1 cup sour cream 2 cups cream cheese, room temperature 1 lemon, juice, zest Salt, to taste Pepper, to taste 2 tbsp capers Breadsticks Directions: Place trout, sour cream, cream cheese, lemon juice and lemon zest in blender. Blend until smooth. Taste and then season the dip with salt and pepper accordingly. Transfer to a bowl and fold in capers. Pipe dip into individual jam jars.

Serve with breadsticks.

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WHAT’s THE OCCASION?

Holiday Beer and Cider Selections

It’s Cold Outside: Add Layers Keep the winter chill away with these festive-coloured layered salads. Serve the dressing on the side so the salads stay crunchy and fresh longer on your buffet table.

Keep the beer selections simple by offering something crisp and refreshing and another option that is rich and flavourful. We suggest the crowd pleasing flavours of Stella Artois and the robust character of Nine Locks Scotch Ale. Don’t forget cider. The recent popularity of hard apple cider has broken traditional seasonal stereotypes. No longer simply a summer drink, hard apple cider can be enjoyed all year round. It’s also very versatile, as it can be enjoyed as an accompaniment to food. Ciders are delicious with ham and pork dishes, but can also be used to make seasonal cocktails such our Pom-Apple.

Pom-Apple 1 Serving

Cranberry, Broccoli, Red Onion Salad

1 oz pomegranate juice

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

1 tsp fresh lime juice

2 tbsp butter 2 lbs brussels sprouts, cored, shredded 1 head broccoli, florets removed 3 cups dried cranberries 1 small red onion, thinly sliced 2 cups cheddar cheese, shredded 1 cup pecan pieces, toasted 1 cup bacon, crispy, chopped (optional) 1 tbsp Dijon mustard 1/4 cup apple cider vinegar 2 tbsp honey 1/2 cup extra virgin olive oil

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Directions: Set a large sauté pan over medium heat. Add the butter. When the butter has melted add the shredded Brussel sprouts and a sprinkle of salt.

Sauté sprouts until tender, about 10 to 15 minutes. Remove and set on paper towel to drain excess fat. In a glass bowl, layer broccoli, followed by dried cranberries, red onions, brussels sprouts, cheese, pecan pieces and if desired, bacon. Alternatively, serve the bacon on the side. Next, make a quick vinaigrette by placing Dijon mustard, cider vinegar and honey in a bowl.

Slowly whisk in extra virgin olive oil until emulsified. Serve dressing on the side to avoid salad becoming soggy.

5 oz hard apple cider Directions: Place pomegranate and lime juice in an ice-filled highball glass. Top with apple cider.

Chain Yard Foundation Cider, 473ml, $4.99 Bulwark Original Cider, 6x330ml, $17.59 Strongbow Dry Cider, 8x440ml, $29.79

THE PERFECT GIFT FOR THE HOLIDAY SEASON. Auchentoshan 12 Years Old: $61.99 Auchentoshan American Oak: $57.99

Auchentoshan® Scotch Whisky, 40% alc/vol. © 2018 Auchentoshan Import Company, Chicago, IL

WHAT’s THE OCCASION?

Red Green Salad 12 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes

Holiday wine Selections

4 cups shredded iceberg lettuce

When preparing a buffet, searching for the perfect wine to match all the flavours displayed across the table can lead to undue stress, and we all know we don’t need more stress at this time of year. Keep the wine selections simple by offering sparkling, white and red choices.

Our experts suggest these crowd pleasers:

2 red peppers, seeded, diced 1 red onion, thinly sliced 2 cups peas, steamed, chilled 4 cups cherry tomatoes, halved 3/4 cup sour cream 1/2 cup mayonnaise 2 lemons, zest, juice 1/4 cup fresh dill, finely chopped, loosely packed Salt, to taste

Mionetto Prosecco, Italy, 750ml, $19.99

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19 Crimes Hard Chardonnay, Australia, 750ml, $18.99

Botter Gran Passione Rosso, 750ml, Italy, $17.48

Directions: Place half the lettuce on bottom of glass bowl.

Top with red peppers. Next add a layer of peas. Next add layer of red onion. Top with remaining lettuce. Finish with a layer of cherry tomatoes. Make creamy dill dressing by whisking together sour cream, mayonnaise, lemon zest, lemon juice and fresh dill. Season to taste with salt. Serve dressing on side.

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$ 99 UNLOCK THE NEXT LEVEL. Please enjoy responsibly.

WHAT’S THE OCCASION?

Cran-Apple Trifle 8-12 servings Prep Time: Less than 1 hour Total Time: More than 3 hours Ingredients (cranberry sauce): 8 cups cranberries 2 cup water 4 cups sugar 2 cinnamon sticks Ingredients (custard): 8 egg yolks 1 cup sugar 3 tbsp corn starch 2 cups homogenized milk 2 cups heavy cream 1 vanilla pod, halved, scraped Ingredients (apple brandy cake): 2 lb pound cake, cubed 1 cup calvados (apple brandy) Ingredients (whipped cream): 2 cups whipping cream 2 tbsp sugar Directions: Place cranberries, water, sugar and cinnamon in a pot. Bring to a boil. Let boil until cranberries pop and then reduce to a simmer. Simmer for 15 minutes. Remove cinnamon sticks. Refrigerate until ready to use. Next, make the custard.

Whisk together egg yolks, sugar and corn starch in a bowl. Place milk, cream and vanilla scrapings in a pot. Bring to a boil. Pour a very small amount of the hot milk into the eggs and whisk. Very slowly add the rest of the milk a little at time, whisking all the while. Return egg mixture to pot, to thicken. Once thickened, transfer to a bowl. Place in refrigerator to chill down. In another bowl, place the cubes of cake. Add the Calvados and mix to distribute evenly. Combine whipping cream and sugar. Whip until stiff peaks form. Now, have fun layering the trifle in a glass bowl. Alternate between cranberry sauce, cake and custard and place whipped cream on top as the finishing touch.

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WHAT’S THE OCCASION?

the golDen goose A great golden rule of entertaining is to feature a couple signature cocktails. We’ve added a little golden sparkle to our holiday with these three cocktails which will dazzle guests with their lustrous presentation and delicious flavours.

The Golden Goose 1 serving 1 oz grey goose 1/4 oz galliano

Grey Goose, 750ml, $49.98

1/4 oz creme de cacao

Heart of Gold Spritz Add 2 ounces orange juice, 2 ounces cranberry juice to a ice-filled rocks glass. Top with ginger ale. Garnish with fresh cranberries.

1 Serving

1 egg white*, optional golden lemon slice, garnish Directions: Place ingredients in ice-filled cocktail shaker. Strain into a cocktail glass.

Garnish with candied lemon slice. * 1 egg white equates to about 1 ounce of liquid egg whites. Liquid egg whites are found in the dairy section of grocery stores.

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WHAT’S THE OCCASION?

Golden Rule 1 serving 1 1/2 oz appleton estate rare 1/2 tsp cinnamon syrup* Dash orange bitters candied orange slice**, for garnish Direction: Place Appleton, syrup and bitters in an ice-filled old-fashioned glass. Stir to chill.

Garnish with a candied orange slice. * Place 1 cup water, 1 cup sugar and 2 cinnamon sticks in a pot. Bring to a boil. When sugar dissolves remove from heat and let cool.

Strain to remove cinnamon sticks. ** Follow our directions for candied clementine slices on page 13, substituting 2 small navel oranges for the clementine.

Appleton Estate Rare, 750ml, $41.78

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As Good as Gold Add 4 ounces lemonade to an ice-filled glass. Top with 2 ounces club soda. Garnish with a sprig of rosemary.

1 Serving

WHAT’S THE OCCASION?

Golden Ring 1 serving 1/2 oz ungava Premium

Fool’s Gold Place 1/2 ounce simple syrup in an ice-filled highball glass. Top with 1/2 ounce apple juice. Fill with nonalcoholic ginger beer.

1 Serving

1/2 oz rosemary simple syrup* 1/2 oz lemon juice 2 oz sparkling wine sprig rosemary, for garnish caramelized sugar ring garnish**, optional

Ungava Premium, 750ml, $34.99

Directions: Place gin, syrup and lemon juice in an ice-filled cocktail shaker.

Shake and strain into a cocktail glass. Top with sparkling wine. Garnish with a sprig of rosemary and caramelized sugar ring*. * Place 1/2 cup sugar, 1/2 cup water and 5 rosemary sprigs in a pot. Bring to a boil, then reduce heat to low and let simmer for 10 minutes. Let the syrup cool.

Strain to remove rosemary sprigs. Refrigerate for up to 3 weeks. ** Lay out a piece of wax paper on a baking sheet. Rub all over with vegetable oil. Place 1/2 cup sugar in a small pot set over medium heat. As the sugar liquefies, stir with a wooden spoon. You want it to be a rich, golden colour and have a smooth texture. Using a metal spoon create circular patterns of caramelized sugar on your wax paper. Let cool. Gently remove sugar rings from wax paper.

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Toki Japanese Whisky - 750ml, $54.99 Shown in NovaScotian Crystal’s 12oz Whiskey Tumbler, Titanic, $85

The Macallan 12 year old doUBle cask - 750ml, $99.99 Shown in NovaScotian Crystal’s Straight Highball/Water Glass, Annapolis, $85

hiisky Glaass deserves a

knoB creek kenTUcky sTraighT BoUrBon - 750ml, $48.34 Shown in NovaScotian Crystal’s Barrel Tumbler, Celebration, $75

laphroaig 10 year old single MalT scoTch Whisky - 750ml, $79.99 Shown in NovaScotian Crystal’s Single Malt Scotch Glass $98 with Water Thimble $49, Citadel

Discover these premium spirits at the NSLC and enhance the tasting experience with the fine barware of novascotian crystal, Canada’s only maker of mouth-blown, hand-cut crystal.

Whiskies available at select NSLC locations.

novascotiancrystal.com

5080 George Street, Halifax

1.888.977.2797

BE MY GUEST

Festive Feast Recipes by Chef Barry Mooney

The presents are open and the turkey is about to go in the oven.

It’s time to relax and enjoy some midday holiday cheer. Chef Barry Mooney has created menu ideas for a light, yet inspiring Christmas lunch. For ease of service, most of these recipes can be prepared in advance and reheated on Christmas Day. As for the drinks, informal holiday brunches and lunches are all about the communal experience. Don’t worry about individual paired dishes, but rather choose wines and beer that have enough flavour and substance to handle the wide range of flavours the day will bring.

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THE PRINCE GEORGE IS THE ULTIMATE VENUE FOR HOLIDAY CELEBRATIONS. ACCOMMODATING 20 TO 300 GUESTS, OUR EXQUISITE EVENT SPACES, CATERING AND SERVICE ARE SURE TO BRIGHTEN THE SEASON.

Holiday Banquets and Events Create your own perfect festive celebration and let us work out the details!

Receptions, plated dinners, buffet dining and more...

festive lunch buffet WEEKDAYS DECEMBER 12 TO 20 The perfect solution for parties looking to kick start the holidays during the week. $27

festive sunday brunch SUNDAYS FROM NOVEMBER 25 TO DECEMBER 23 Enjoy the holidays with family and friends as our famous brunch goes festive. $40

nye+gio À la carte, it’s a last chance to enjoy your favourite plates of the year! For reservations call 902.425.1987

new year’s day champagne brunch Start 2018 in style! It’s the place to be, featuring live music and an extravagant selection of culinary delights. $125 including tax & gratuity

To inquire about any of our festive celebrations, please phone 902.425.1986 or email events@princegeorgehotel.com

BE MY GUEST

Maple and Molasses Cured Salmon 6 Servings Prep Time: Less than 30 minutes Total Time: Overnight Ingredients (cured salmon): 18 oz salmon fillet, deboned, skinless 3/4 cup real maple syrup 1/2 cup molasses 3/4 cup kosher salt 6 sprigs thyme Ingredients (accompaniments): 6 slices rye bread, toasted 1/2 head radicchio 1 tsp salt

Directions: Three days prior to serving the meal, mix the cure by combining syrup, molasses, salt and thyme. Submerge salmon in cure. Place a weight on the salmon to ensure it stays submerged. Just before the meal, toast rye bread. Cut into desired shapes. Place on baking sheet. Drizzle with olive oil.

Season with salt. Bake at 375°F for 5 minutes until crusty. Finely slice the radicchio and season with salt and maple syrup, then set aside in a bowl. This will help break down the radicchio and help reduce a bit of the bitterness. Remove salmon from cure and wash off any residual salt from the cure. Pat dry. In a bowl, place spinach some lemon dressing, finely shaved red onion and apple. Toss together.

To serve, slice the salmon into desired portions, place on the plate and garnish with spinach salad, marinated radicchio and toasted rye bread.

Lemon Dressing In a bowl, whisk together 1 teaspoon Dijon mustard, 1/4 cup lemon juice and leaves of 4 sprigs of thyme. Slowly whisk in 1/2 cup canola oil until the dressing emulsifies.

1 tsp maple syrup 1 bunch of cleaned baby spinach lemon dressing 1 red onion, shaved 2 granny smith apples, shaved

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Samuel Adams Winter Lager, 6x355ml, $15.49

Benjamin Bridge NV RosĂŠ, Nova Scotia, 750ml, $27.98

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

Occasions Winter 2018/19

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BE MY GUEST

Cranberry orange vinaigrette Make vinaigrette by whisking together 1 tablespoon Dijon mustard, 1/4 cup red wine vinegar, 1/4 cup orange juice, 1/4 cup unsweetened cranberry juice and 1/4 cup chopped, fresh tarragon. While whisking, slowly add 1/2 cup Hillcreek Family Farm Camelina Oil until emulsified.

Winter Vegetable Salad 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour 1/2 lb carrots 1/2 lb parsnips 1/2 lb beets 1/2 cup canola oil 1 small bag baby arugula cranberry orange vinaigrette 6 oz goat cheese 1 cup whole almonds, toasted 3 oz dark chocolate, shaved

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Directions: Prepare the dish a day or two ahead of time to ease your work on Christmas Day. Preheat oven to 350°F. Peel and roast carrots and parsnip whole until a knife can be inserted into the centre and be pulled back out with the vegetable slightly holding on. Roast beets at 350°F in an oven-safe dish wrapped in tinfoil until knife can poke in and easily be removed from beet. Allow vegetables to cool at room temperature and then cut into desired shapes. To serve, arrange your vegetables in a line on a plate and top with arugula dressed with cranberry orange vinaigrette.

Crumble goat cheese on top, add almonds and shave dark chocolate. Drizzle with vinaigrette.

Unibroue Maudite, 750ml, $6.79

Ravage Cabernet Sauvignon, USA, 750ml, $19.99

BE MY GUEST

Beet Soup 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour 2 Spanish onions, diced 3 celery stalks, diced 1 leek, white part only, diced 4 cloves garlic, crushed 2 tbsp ginger, chopped 2 lb beets, peeled, sliced 1.5 litres chicken stock 2 tbsp Canola oil Salt, to taste

Directions: Prepare this a day or two in advance and reheat on Christmas morning.

In a pot on medium heat, sweat onions, celery and leeks until tender, then add garlic and ginger. Pour in chicken stock and add beets, bring pot to a boil and turn down to a simmer. Stir occasionally. Check for fork-tender beets. Once beets are tender, carefully pour soup into blender and begin to purée. Season to taste when soup is smooth. Slice chives and pick tarragon leaves. Pour soup into bowl and garnish with a spoon of sour cream, chives and tarragon. Zest the orange over top the soup so the orange oils are spraying onto of it.

6 tbsp sour cream 1 tbsp chives, sliced 1 orange, zest 2 tbsp tarragon leaves

Beau’s Winter Pack, 4x600ml, $27.97

Domaine La Baume Viognier, France, 750ml, $18.99

Occasions Winter 2018/19

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BE MY GUEST

Confit Tomato Tart 6 Servings Prep Time: Less than 30 minutes Total Time: More than 1 hour Ingredients (tart): 1/2 lb sliced bacon, cut into 1/4-inch pieces 4 shallots, sliced 4 garlic cloves, minced 2 lb tomatoes, large dice 1/4 cup olive oil 6 individual sized unsweetened tart shells 1 cup asiago, grated Ingredients (pear parsley salad): 1/2 cup pine nuts, toasted 2 pears, diced 1/2 cup asiago, shaved 2 cups flat leaf parsley leaves, loosely packed

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Directions: In a large pan on medium heat, begin to cook bacon for 2 to 3 minutes (or about a quarter cooked) and then add shallots and garlic. When shallots are tender, add the tomatoes and olive oil. Cover with aluminum foil and place in oven preheated to 375°F for 45 minutes. Remove from oven and allow to cool. Remove tart shells from fridge and line with grated asiago cheese. Top with confit tomatoes. Bake tart in oven preheated to 375°F until the edges are golden brown. Let cool slightly before serving. Make a pear and parsley salad by tossing together pine nuts, pears, Asiago and parsley.

Place tart on plate or serving platter.

Place herb salad around half the edge of the tart so guests can see the inside of the tart, but can also easily eat it with everything in one bite.

Tip Prepare the filling of the tart on Christmas Eve night, so all you have to do on Christmas Day is fill the tart shells and bake them.

Bobcaygeon Dockside Red Ale, 473ml, $3.99

Middle Earth Sauvignon Blanc, New Zealand, 750ml, $22.99

Occasions Winter 2018/19

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IN THE SPIRIT

Gifting luxury The final countdown is on, but the last minute gift for the person with discerning taste doesn’t have to be a challenge. Consider gifting them a taste of luxury with these premium spirits.

NovaScotian Crystal Whiskey Tumbler Nova Scotian Crystal’s Whiskey Tumbler is the perfect gift for the classic cocktail enthusiast. This is a hefty glass perfect for Old Fashioned and Manhattan-style cocktails. A great gift to accompany any number of fine aged rum or whisky. novascotiancrystal.com 62

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IN THE SPIRIT

the macallan triple cask 12 yo, 750ml, $99.99 Macallan fans will know that this latest offering replaces their Fine Oak Series. It’s a lovely dram fashioned in the classic Macallan style with time spent aging in Sherry seasoned American and Sherry seasoned European casks and ex-bourbon barrels. It delivers all the Sherry-soaked raisin and oak spice notes and subtle sweetness that Macallan is known for. While a bottle of The Macallan by itself will satisfy the desires of any Single Malt lover, every great whisky needs a great glass, such as Nova Scotian Crystal’s Single Malt Glass.

bacardi gran reserva 10 yo, 750ml, $44.99

NovaScotian Crystal Single Malt Scotch Glass The flared tulip shape of NovaScotian Crystal’s Single Malt Glass will enhance the fragrant aromas of The Macallan Triple Cask 12 YO. novascotiancrystal.com

In the case of Bacardi 10 YO, the 10 indicates the minimum, rather than maximum or average, age of any rum used to make this sought after blend. The combination of mature rums gives this spirit inviting, developed notes of tropical and cooked fruits along with spicy vanilla and toasted oak tones acquired from extended aging in oak barrels. It’s best enjoyed neat but if you want to give them an indulgent treat gift this refined spirit alongside a decadent rum cake.

Rum Runners Rum Cake The Rum Runners Rum Cake Factory Preserving a piece of Nova Scotia history, Rum Runners Rum Cake is made from an original Prohibition era recipe. It’s a delicious golden cake full of rum and topped with pecans and coconut. Delicious on its own or served as post-holiday dinner treated accompanied with a sip of Bacardi Gran Reserva. uncommongroup.com

Occasions Winter 2018/19

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IN THE SPIRIT

wayne gretzky no. 99 cream liqueur, 750ml, $34.99 Wayne Gretzky Estates has scored again with their No. 99 Cream Liqueur, a luxurious blend of Ontario cream and Gretzky’s own popular whisky. This sure-to-be-popular liqueur offers sumptuous cream, baking spice and delicate nut flavours. Beautiful on its own or served in a Canadian-inspired coffee. Team this spirit up with your favourite locally roasted coffee for a unique gift.

Canadian Coffee Add 1 ounce Wayne Gretzky No. 99 Cream Liqueur and 1/4 ounce maple syrup to a heat proof glass. Top with 5 ounces of warm dark coffee.

1 Serving

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IN THE SPIRIT

Top Tonics Fentiman’s Tonic A citrus- and herb-infused tonic with a delicate floral aroma.

Fever Tree Tonic A delicious and elegant tonic with delicate citrus character.

Third Place Tonic From Atlantic Canada’s only artisan tonic producer — dry, intense and delicious.

All tonics are available at Pete’s Frootique & Fine Foods. Fever Tree is available at most Sobeys and Atlantic Superstore locations.

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Portobello Road London Dry, 750ml, $44.99 The traditional London Dry Gin lover will appreciate a bottle of this unabashedly juniper-forward gin, especially when partnered with the right mix. Tonic water is the quintessential accompaniment for gin.

Given the premium nature of this spirit, the tonic water should be of notable quality as well.

LIVE PASSIONATELY. DRINK RESPONSIBLY. © 2018. BACARDÍ, ITS TRADE DRESS AND THE BAT DEVICE ARE TRADEMARKS OF BACARDÍ & COMPANY LIMITED. RUM–40% ALC./VOL.

In The Spirit LOCAL LOVE

OUR LOCAL EXPERTS

’tIs the season to celebrate local

HOLIDAY ENTERTAINING TIPS FOR LOCAL SIPS

BY SUZANNE BARTLETT, SOMMELIER STUDENT AND PUBLIC RELATIONS CONSULTANT

Nothing says festive like a glass of sparkling wine.

Add some sparkle to your glass and to your holiday celebrations with Benjamin Bridge NV Brut. This traditional method sparkling wine can be enjoyed as an aperitif, alongside apps with friends or at a family brunch as a toast to Christmas Day. In the Maritimes, local seafood is a favourite any time of year, and the holidays are no exception.

Whether you’re serving chowder on Christmas eve, or having a lobster dinner with friends, look no further than Domaine de Grand Pré Tidal Bay. This local classic always impresses with its lively fruit flavours and classic Nova Scotia freshness. It will also match seafood dishes impeccably.

Finally, prime rib is a holiday favourite for sharing with family and friends and this rich meal with all the trimmings calls for the perfect bottle of red to serve alongside it. Try preparing your roast with local rosemary and vegetables and serve it with Jost Great Big Friggin’ Red this holiday season.

INDULGE IN NOVA SCOTIA SPIRIT

BY JARED WALL, PRINCE GEORGE HOTEL

With each passing year, Nova Scotia distilleries are creating more and more world-class spirits that will elevate any get-together.

Showing off a star product of the Annapolis Valley, Domaine de Grand Pré has created something quite unique. Pomme d’Or Apple Cream Liqueur is a beautiful union of heritage apples and rich cream. Bright and fresh apple flavours marries perfectly to silky vanilla and caramel essences ... this liqueur is light enough to enjoy as an aperitif, or try it in a flip cocktail by combining with rye whiskey and a whole egg for a rich, Canadian cocktail.

Steinhart Distillery in Arisaig brings us velvety smooth maple vodka. Naturally flavoured, butterscotch, maple, burnt sugar, and a hint of smoke envelope your palate. Challenge guest expectations of a classic holiday cocktail by mixing one part Steinhart Maple with two parts milk. Pour over a sweet and crunchy granola cereal for a holiday brunch cocktail idea.

Conceived in a chemistry lab, Coldstream Clear Distillery came from an obsession with the distillation process and the dream to create a brand. One standout is their Coldstream Salted Caramel, which is a perfect addition to hot apple crumble with vanilla ice cream, or add a splash to coffee for an indulgent night-cap.

BEER’S SEASONAL SCENT

BY MARK DEWOLF,

FOOD & DRINKS EDITOR, OCCASIONS

As the snow gathers outside, evenings in seem to progressively move to the warmer area of the home, whether it’s fireside in the living room or huddled around the kitchen island. Winter entertaining is all about comforting flavours, such as stews, chili and chowders left simmering away on the stove or one those just-for-the-holiday seasonal desserts we’ve made for those special visitors that find their way to our homes this time of year.

The aromas and flavours of our favourite brews likewise go through a metamorphosis. The fresh, crisp flavours of summer that transition into the rich, caramel and nut-like notes of fall will often take on a darker, stronger, roasted, sometimes coffee-like character in winter. Breton Brewing Sons of Hector Brown Ale is a great transitional brew as it boasts all the chocolate and roasted malt notes reflective of its deep, dark colour but is lighter and less drying compared to Stout and Porter equivalents. It makes a good match to simple roasts accompanied with earthy vegetables.

When it is really cold outside and there’s a bold lamb or beef stew on the stove, there’s little better than the intense roasted flavours of Propeller’s Revolution Russian Imperial Stout. The slightly elevated alcohol of this style adds a spicy character to the brew, acting a little extra seasoning to your favourite braised dish.

Even some of our favourite local craft breweries, such as Boxing Rock, steer away from the standard juicy grapefruit style of IPA with seasonal offerings, such as Boxing Rock Single-Hop Bravo!

This single-hop brew boasts a little seasonally appropriate pine scent, which marries wonderfully with rosemary-and-thyme-flavoured roasts.

Welcome friends over for a rosemary-crusted prime roast and a pint of this IPA.

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PREMIUM PICKS

maKe It sParKle The Port assortment offers our most unique wine, spirits and beer, including rare and ultra premium products. Our standalone store is located on Clyde Street in downtown Halifax and you’ll soon begin seeing new Port sections emerge inside our NSLC Signature stores across the province. The Port’s entire assortment is available to shop online at myNSLC.com/ThePort.

Whether you’re looking for the perfect pairing for your upcoming holiday dinner or a special sparkling wine to gift this season, you will find it all at The Port.

Bosco Franciacorta Cuvée Pres, 750ml, $48.99

Louis Bouillot Perle D’aurore Rosé, 750ml, $29.49

our PIcK

Freixenet Casa Sala Gran Res Cava, 750ml, $68.49 “Sparkling wine makes a great gift during the holidays, but it’s also a great way to add a little bit of brightness to any occasion. And at The Port, you’ll find new and exciting options with our exclusive selection of bubbles”

rayell ASSISTANT MANAGER AND CERTIFIED SOMMELIER THE PORT BY THE NSLC ON CLYDE STREET

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Perrier Jouet Belle Epoque Rosé, 750ml, $299.99

Planters Ridge Elevation, 750ml, $23.99

FLAVOUR RUNS DEEP. FATHOM DOUBLE IPA. Deep flavours, loaded with hops.

Now available at selected NSLC stores

ninelocksbrewing.ca 219 Waverley Road, Dartmouth, NS 902.434.4471 ninelocksbrew Please enjoy responsibly.

OUR PEOPLE

meet PatrIcK FlInn there anD bacK agaIn: a Journey oF KnoWleDge Patrick Flinn is a Product Specialist at the Joseph Howe NSLC with a passion for food, wine and spirits.

How did you begin your journey into the world of food and drink?

It actually all started with a love of food, which was the impetuous for my first step into this business. After high school, I enrolled in the Culinary Arts Program at Holland College. While learning to be a chef, I found I was also really interested in the customer service and the beverage side of the business. While there, I took a basic wine course, which ignited a desire to learn more.

Funny enough, my first job in the beverage world wasn’t wine; it was coffee. I spent a few years working in the coffee industry of Halifax and Java Blend really gave me great insight into the importance of high-quality ingredients. It’s not dissimilar to wine. Without great grapes, it’s impossible to make great wine. I’ve also made this commitment to good ingredients my philosophy for mixology.

What type of formal wine training do you have?

Following my time at Java Blend, I had the opportunity to go to New Zealand, where my mom’s family is from.

While there, I got immersed in the wine world and had the good fortune to attend the New Zealand School of Food and Wine. I not only completed the WSET (Wine Spirits Education Trust) Level 3 program but also came out as a certified sommelier. This opened the door for me to work at the NSLC when I returned to Nova Scotia.

I started at the then Port of Wines before moving on to the current Port store. My first year in the position of Product Specialist was spent at the Bayers Lake NSLC. Now, I’m working at the Joseph Howe NSLC.

How do you apply your training to your current role?

In addition to being able to recommend wine and beer pairings, I find mixology is where I get to show off my chef training. I like taking a couple ingredients and making something that tastes better than the sum of its parts. Mixology doesn’t have to be complicated. It might be as simple as suggesting adding grapefruit instead of lemon or lime to their Gin & Tonic to reveal unique and new flavours or simply directing a customer to choose the right spirit. I often find spending a few extra dollars on a quality product will greatly enhance the flavour of the final cocktail.

As we enter the holiday season are there particular spirits you recommend?

This time of year I always recommend a nice sipping spirit, something to have neat or on the rocks. Rum like Bacardi Añejo Cuatro 4 Years and Single Malt Scotch such as Lagavulin 16 year old are both perfect on a cold night. Don’t forget local spirits either. There are some fantastic artisan spirits being made by locally, Compass Distillers and Ironworks both work hard to push the limits of quality in Nova Scotia. But if I could have anything as a gift this holiday season, it would be the Bowmore 25 year old. Aged Islay whisky is amazingly elegant and their complexity is unmatched.

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The best thing we heard was you got home safely.

It’s been another great year of travelling across Nova Scotia, partnering with local cab companies and belting out tunes. From soprano solos to backseat baritones, we loved hearing you sing.

Here’s to ending your night on a great note!

To learn more, visit cabbioke.ca

FEATURE FLAVOUR

the smoKehouse Smouldering Flavours

Few beverages offer as distinctive a sensory impression as Single Malt Scotch Whisky from Islay, the southernmost island of the Inner Hebrides, located off Scotland’s western coastline. The whiskies, in addition to often exhibiting notes of iodine and sea spray, boast a distinctive camphor or campfire-like smokiness. Just one sniff and your nose is transported to a smokehouse or reminiscing about a campfire. The smokiness is the result of the tradition in the area of drying malt over a peat fire. Peat is a type of wet earth created by the decomposition of plant material including grass and moss in a particularly wet environment such as Islay. Producers such as LaPhroaig, Ardbeg, Caol Ila and Lagavulin are all known for the intensely smoky Single Malts. These whiskies are classic winter spirits as their robust flavours are warming but you can also pair them with certain foods and they will lend an intense character to premium whisky cocktails.

Smokehouse Oysters

Mezcalled Margarita

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

Recipe by Neil Daoust, The Five Fishermen 2 Servings

24 short skewers or toothpicks, soaked in water for 30 minutes

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Occasions Winter 2018/19

1 1/2 oz sombra mezcal

2 dozen oysters, shucked

1/2 oz green chartreuse

12 strips smoked bacon, halved

2 slices cucumber

6 oz atlantic cold smoked salmon, finely diced

1 stalk celery, tips only, chopped

1 shallot, minced

1/2 lime, juice,

2 tbsp chives, finely chopped

1/2 oz lemon lime extracted simple syrup**

1 tbsp capers

2 cracks freshly ground pepper

splash olive oil

cucumber slice

half lemon, zest, juice Directions: Preheat oven to 400°F. Shuck oysters. Combine smoked salmon, chives, capers, olive oil, lemon juice and lemon zest in a bowl and reserve. Wrap each oyster with a piece of bacon and secure with a toothpick. Place bacon wrapped oysters on a non-stick baking sheet. Place in oven and cook for 8 to 10 minutes.

Top each with a dollop of smoked salmon mixture.

Ardbeg 10 YO, 750ml, $79.07 74

lemon zest and sumac infused salt*

Directions: Rim chilled cocktail glasses in lemon zest and sumac infused salt. Place Mezcal, Chartreuse, cucumber, celery, lime juice and simple syrup in an ice-filled cocktail shaker. Double strain into cocktail glasses. Finish each with a couple of ice cubes. Garnish with a fresh slice of pepper-dusted cucumber. * Combine rock salt with enough lemon zest and dried sumac to colour and flavour the salt. ** Cover 3 lime and 3 lemon wedges with granulated sugar. Store in a sealed container for 3 days.

A thick citrusy syrup will form.

Separate this syrup from any remaining sugar. Do not add Sombra, water.

750ml, $44.99

ENJOY Y RES SPONS SIBLY Y.

Musst be le egal drin nking age. ®/M MD Anh heuser--Busch InBev S.A.