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Bodaciously smooth

Please drink responsibly.


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Summer | 2013


occasions Occasions is a premier food and drink magazine published by Transcontinental Media

Food & Drinks Editor: Mark DeWolf Food Stylist & Props: Mark DeWolfl Photography: Perry Jackson Art Director: john eaton Advertising Coordination: Meaghan Ferdinand Contributing Writers: Mark DeWolf Sales Manager: Sue Kosloski Account Executives: John Eagles, Mark DeWolf, Annie Langley Group Publisher, Transcontinental: Fred Fiander

Themed Celebration

Beer Basics

Published By

Copyright 2013 by Transcontinental Media Inc. All rights reserved. Reproduction of any article, photograph or artwork without expressed written permission from the publisher is strictly prohibited. Materials submitted for consideration should be accompanied by a self-addressed stamped envelope. The publisher cannot accept responsibility for unsolicited materials. 211 Horseshoe Drive Halifax, Nova Scotia, B3S 0B9 Tel: 902.421-5888 Fax: 902.425.8118

Please drink responsibly.

Disclaimer 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, Transcontinental Specialty Publications (Atlantic Division).


Inside Welcome Drink of the Season Themed Celebration Grape Expectations Mixology Beer Basics 4 Fabulous Pairings Last Bite

4 6 8 15 18 24 28 30

On the Cover On the Cover Enjoy a delectable summer delight with our Last Bite featured on page 34.


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WELCOME | The Summer Issue

let’s have some

Summertime! Bigger is Better The best parties require a minimal amount of preparation and fuss. This summer we’re recommending a number of pitcher drinks that deliver lots of flavour but can be prepared before guests arrive. When the party gets going, all you have to do is add ice and serve. Find our pitcher drink recipes in our Mixology feature on page 18. Fab 4 We’ve been inspired by a growing trend of gourmet comfort food to create easy to prepare taco recipes that are loaded with flavour. Change up the summer barbeque routine this summer by enjoying our recipes or simply laying out a table with grilled vegetables, chicken, beef and shrimp and an array of toppings. Find the recipes in our Fab 4 feature on page 28

The Mediterranean Grill Outdoor grilling occasions don’t have to be filling or fattening. We’ve taken our cue from the diet of those living in regions along the Mediterranean coast. While the flavours are Mediterranean, most of the ingredients can be sourced from local farmers. When collecting your groceries for this or any outdoor celebration this summer, make a point of buying local. Find the recipes in our Themed Celebration feature on page 8.

Going Gourmet with Beer Take the dinner party outside this year. With our tips for beer and food pairing all you have to do is light up the barbeque and fill a cooler with ice and a selection of new beers now available at Real Canadian Liquorstores. Find our tips and a few easy beer friendly recipes in our page 24.

a 4

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DISCOVER GREY GOOSE CHERRY NOIR. GREY GOOSE Cherry Noir has been expertly crafted with rare hand-picked black cherries from the Basque region of France, creating a distinct balance of freshness and natural cherry essence in every pour. ENJOY RESPONSIBLY


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summer CANADIAN MICHELADA We’ve added a Canadian twist to Mexico’s classic beer cocktail by incorporating Clamato juice. Serves 4 Ingredients 1 lime, juiced 2 oz Clamato juice Dash Tabasco Dash Worcestershire 1 Corona Extra Sea salt Directions 1. Rim a glass with sea salt. 2. Place the lime juice, Clamato, Tabasco and Worcestershire in the glass. 3. Fill with Corona.


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13 + dep.


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FOOD | Themed Celebration


Occasions Summer 2013

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FOOD | Themed Celebration



GRILL The Mediterranean diet has become synonymous with a healthy approach to living. The cuisine of Greece, Southern Italy, Southern France and Southern Spain relies heavily on vegetables, fresh herbs, fish, poultry, olive oil and wine. The flavours are our inspiration for an outdoor barbecue featuring dishes that are lighter than classic North American barbecue staples but no less flavourful. As for the wine; you don’t have to open a big structured to go with these dishes. Do as they do in in the Mediterranean and enjoy a simple red wine or even a chilled rosé from this or that side of the Atlantic. Featured products: Torres Sangre de Toro (Spain) Skinny Girl Rosé (California)

Grilled Sweet Potato with Hazelnut Pesto


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FOOD | Themed Celebration



Mediterranean GRILL

Grilled Sweet Potato with Hazelnut Pesto Serves 8-10 Ingredients ½ cup hazelnuts, ground 1 clove garlic, minced 1 ½ cups tightly packed basil ½ cup Parmesan, grated 1 tsp lemon juice Salt & pepper to taste ⅓ cup olive oil 3 large sweet potatoes, washed, sliced (¼-inch slices) 4 tbsp olive oil

Directions 1. Place the first six ingredients into a food processor and pulse 4 or 5 times until combined. 2. With the motor running, slowly add the 1/3 cup olive oil until a rough paste forms. 3. Brush the sweet potatoes with the remaining 4 tbsp of olive oil. Season with salt and pepper. 4. Grill the slices of sweet potato over medium-high heat. Grill for 3-4 minutes per side. 5. Serve accompanied with the hazelnut pesto. Editor’s Note: You can have some fun with the pesto accompaniment. A classic basil pesto works, but you can also try substituting walnuts for the hazelnuts, or mixing up the herbs. Try using a portion of watercress or arugula instead of the basil to give the pesto a peppery spiciness.

Grilled Fennel 10

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Roasted Spring Vegetables

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FOOD | Themed Celebration

Balsamic Marinated Grilled Mushrooms

Grilled Fennel Serves 8-10 Ingredients 2 bulbs fennel, washed, fronds removed ¼ cup olive oil 2 tbsp balsamic vinegar Salt & pepper to taste 1 lemon, cut into wedges

Directions 1. Slice the fennel bulbs lengthwise into ¼inch thick slices. 2. Brush the fennel with olive oil and balsamic vinegar and season with salt and pepper. 3. Place the fennel slices over medium heat. Close lid of the barbecue and cook for 5 minutes per side. 4. Serve the fennel warm and accompanied with lemon wedges. A squeeze of lemon juice helps balance the natural sweetness of the fennel.

Editor’s Tip: Grilling or roasting fennel brings out a wonderful sweetness in the vegetable and subtly subdues its powerful anise flavour. You can grill the fennel ahead of time. When ready to serve, place the fennel on a non-stick baking sheet and warm in the oven for 4-5 minutes at 400 F˚ .

Directions 1. Combine the garlic, thyme, olive oil and balsamic vinegar in a bowl. 2. Add the mushroom caps and marinate for up to an hour. 3. Grill the mushrooms over medium-high heat for 5 minutes per side. 4. Slice and serve.

Balsamic Marinated Grilled Mushrooms

Editor’s Note: These grilled mushrooms have a great affinity with goat cheese. Consider serving slices of toasted baguette and crumbled goat cheese on the side.

Serves 8-10 Ingredients 3 tbsp garlic, minced 2 tbsp fresh thyme ½ cup olive oil ¼ cup balsamic vinegar 6 large Portobello mushrooms, stem, gills removed

Roasted Tomatoes with Mozzarella Serves 8-10 Ingredients 5 firm tomatoes, halved, seeds removed Sea salt & pepper to taste 4 tbsp olive oil 2 cups fresh mozzarella, roughly torn 10 large basil leaves, chiffonade (sliced in thin strips)


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FOOD | Themed Celebration Directions 1. Place the tomato slices, cut side up, on large pieces of foil. We recommend 3 to 4 tomato halves per piece of foil. 2. Season the tomatoes with salt and pepper and drizzle with olive oil. 3. Fold up the foil to create a tight package. 4. Place the foil packages on top rack of barbecue set to medium-high heat. Roast for 15-20 minutes. 5. Carefully remove the foil packages and, using oven mitts, cut open with scissors. Watch that the escaping steam does not burn you. 6. Carefully transfer the roasted tomatoes to a serving platter and top with equal amounts of fresh mozzarella and basil. Roasted Tomatoes with Mozzarella Editor’s Tip: This works well as a component of an antipasto plate. You can also try roasting cherry tomatoes, drizzled with olive oil and a touch of smoked paprika for a Latin inspired accompaniment to barbecued steak.

Grilled Zucchini Strips Serves 6 Ingredients 1 cup balsamic vinegar 3 medium zucchini, sliced lengthwise (¼-inch thick slices) ¼ cup olive oil 2 tbsp rosemary, finely chopped Salt & pepper to taste

Directions 1. Place balsamic vinegar in a pot and reduce over medium-high heat. When the balsamic has reduced by two thirds, remove the pot from the heat and let cool. It should be a thick syrup. 2. Brush slices of zucchini with olive oil and season with rosemary, salt and pepper. Grilled Zucchini Strips 12

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FOOD | Themed Celebration 3. Grill the zucchini slices over medium heat for 3 minutes per side. 4. Place the zucchini on a serving platter and drizzle with balsamic syrup. Editor’s Tip: Leftover balsamic syrup can add a punch of flavour to salads, is wonderful served over sautéed mushrooms or can even be drizzled over strawberries for a unique dessert.

Grilled Vegetable Salad Serves 8 Ingredients 2 cups grilled sweet potato, roughly chopped 2 cups grilled fennel, roughly chopped 2 cups Portobello mushrooms, roughly chopped 2 cups roasted tomatoes, roughly chopped 2 cups grilled zucchini, roughly chopped 8 basil or mint leaves

Grilled Greek Chicken Serves 8 Ingredients 8 boneless chicken breasts, scored 4 tbsp rosemary, chopped 8 cloves garlic, minced ¼ cup olive oil 1 tbsp caper juice (liquid from a jar of capers) 4 lemons juiced, zested 3 tbsp capers Pepper to taste

Directions 1. Combine the rosemary, garlic, olive oil, caper juice, lemon juice and zest in a large, non-reactive bowl. 2. Add the chicken and toss; refrigerate and marinate for 3 hours. 3. Remove the chicken from the liquid and season with pepper. 4. Grill over medium-heat for 8-10 minutes per side. 5. Remove the chicken and serve. Top each breast with a teaspoon of capers.

Directions 1. Transform your vegetable antipasto into a colourful salad. Start by roughly chopping your grilled vegetables. 2. Place a layer of roasted tomatoes on the Editor’s Tip: bottom of a jar. 3. Add a layer of mushrooms, a layer of sweet Score the top of your chicken breast before marinating it to help the flavours infuse. potatoes, a layer of grilled fennel and a layer of grilled zucchini. 4. Garnish with a basil or mint leaf. 5. Accompany the salad with really good extra virgin olive oil and high quality balsamic vinegar and let guests add to their salad as desired. Editor’s Tip: Another fantastic jarred accompaniment to a Mediterranean-inspired feast is marinated mozzarella. Simply place pieces of fresh mozzarella in a jar and fill with herbs such as rosemary and thyme, add a few squeezes of lemon juice and top with olive oil.

Salad Niçoise


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FOOD | Themed Celebration Salad Niçoise Serves 8-10 Ingredients 1 tbsp Dijon mustard 1 shallot, minced 1 tbsp dried oregano 1 tbsp anchovy paste ⅓ cup red wine vinegar ¾ cup olive oil Salt & pepper to taste 1 ½ lb red potatoes, quartered, boiled 2 lb green beans, trimmed, steamed 1 small red onion, thinly sliced ½ cup Niçoise olives (If you can’t find Niçoise olives, substitute any black olive. PC Black Label Nicoise Olives are available at most Superstore locations in Alberta.)

8 plum tomatoes, quartered 8 hardboiled eggs, shells removed, cut into quarters

Directions 1. Place the Dijon, shallot, oregano, anchovy paste and red wine vinegar in a bowl. 2. Slowly whisk in the olive oil; season with salt and pepper. 3. Add the rest of the ingredients, except eggs, to a bowl. 4. Add enough vinaigrette to the bowl to just cover the vegetables and gently toss. 5.Divide the salad amongst bowls and top each with the remaining boiled eggs. Editor’s Tip: Traditionally this salad would have tuna in it. We’ve omitted it as we intend it to be a side dish for the chicken. Transform this into a main course by adding grilled tuna. Greek Yogurt and Seasonal Fruit Parfait 14

Occasions Summer 2013

Greek Yogurt and Seasonal Fruit Parfait Serves 8-10 Ingredients 6 cups Greek yogurt 1 cup honey 6 cups seasonal fruit Mint for garnish

Directions 1. Combine the yogurt and honey in a bowl; mix well. 2. Place ¼ cup of the fruit in the bottom of a parfait glass and top with ¼ cup of the yogurt mixture; repeat until all the fruit and yogurt is finished. 3. Garnish with fresh mint. Editor’s Tip: Another interesting twist to this dish is to substitute fresh figs for local fruit. Add toasted nuts and you have another wonderful dessert recipe for your repertoire.

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Relax &

Loosen Up Discover The Simpler Pleasures of German Wine

If you haven’t visited the German wine section in a while, it’s time to take a peek; especially if you like dry, food-friendly styles of wine. The German wine industry rose to prominence in the 1970s and 80s, thanks to a sweet style of white wine, known as Liebfraumilch, which appealed to the palates of a continent just beginning its wine tasting journey. But now Germany is distancing itself from the L-word. Its producers are adapting to a wine consumer more interested in balanced styles of wines. They are also concentrating more efforts in single varietals and red wine. Riesling is firmly entrenched as the queen of the German wine industry but plantings of Spätburgunder (Pinot Noir), Chardonnay, Weissburgunder (Pinot Blanc) and Grauburgunder (Pinot Gris) amongst others, are also on the rise. Fast Facts: • Red grapes now occupy 36% of German vineyards. In 1980 they only occupied 11%. • In 1985 dry wines represented 36% of German production, but in 2011 they represent 64%. • The production of the L-word (Liebfraumilch) is 25% of what it was in 1985. 15

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Rekindling a Riesling Romance You don’t have to have a secret love affair with Riesling (“Rees-ling”) anymore. Riesling has been unfairly linked to sweet Liebfraumilch, despite the fact that it was rarely the dominant grape of any of these wines. The more likely culprits were grapes called Müller-Thurgau, Kerner and Scheurebe. Many wine critics praise Riesling. Some (myself included) go so far as to say that it is the most complex white grape in the world. One reason is its high terpene content. Terpenes are naturally occurring compounds found in most grapes, although the highest concentrations are in aromatic grapes such as Riesling, Gewürztraminer and 16

Muscat. Terpenes are responsible for an incredible range of flavours in Riesling, ranging from orange and lemon rind to herbal tones such as basil and rosemary, and even floral notes. Riesling is also praised for its ability to strike a remarkable balance between fruit sweetness and acidity as well as its ability to tell a story about the place it is grown. Examples include the Rieslings from Germany’s Mosel region, which often deliver a wet-stone aroma, reflecting the slate soils of the region.

Occasions Summer 2013

Fast Fact: • Riesling aficionados often comment on a petrol or kerosene aroma in Riesling. This character is not naturally present in the grapes or the newly-fermented wine. The compound responsible for this aroma, trimethyldihydronaphthalene (now that is a mouthful), is a developed character in Riesling. In the best aged Rieslings, combined with honeyed fruit flavours, it is quite attractive, but when it dominates the aromas of a wine it can be off-putting.

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Let’s Get Cooking: Over the last decade, sommeliers in many of North America’s best restaurants have been singing the praises of German Riesling, highlighting its affinity with food. Light and fresh styles of Riesling make for impressive partners to lighter styles of Asian cuisines such as Japanese, Thai and Vietnamese food; it also has an affinity to shellfish, pink fleshed fish, fresh cheeses and poultry dishes seasoned with fresh herbs or aromatic spices. For traditionallylabelled German wines, look for the word “Kabinett” or “Spätlese”. For modern styles, look for the word “Classic”. Richer styles, often higher in residual sugar, pair well with full-flavoured cheeses, paté and

some fruit based desserts. On traditional labels, look for the words “Auslese”, “Beerenauslese” or “Trockenbeerenauslese”. Not Just Simply Sweet There has also been a significant shift from super-sweet styles of Riesling to drier versions, some of which are using the relatively new “Classic” tag.. Chosen from a designated list of varietals, “Classic” appears on the labels of wines containing minimal amounts of retained residual sugar. Others may simply denote the dryness of the wine. A wine labelled as “dry” may contain up to 9 grams of residual sugar,

but with fairly high acid levels, the overall taste impression of the wine is dry. There has also been a major shift in labelling practices. Germany’s labelling standard dates back to 1971, and was primarily designed as a logical description of its best wines, based on the ripeness level of the grapes. However, while most sommeliers understood the differences between a Kabinett and an Auslese, the unfamiliar language of a German wine label has caused confusion for consumers on this side of Atlantic. Many producers now forego traditional labels in favour of lighter, more humorous approaches to labelling. Discover for yourself Germany’s fresh and fun approach to wine labelling. 17

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BEVERAGES | Mixology

Bigge is Better 18

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BEVERAGES | Mixology

ger er!

This summer we say bigger is better. Enjoy our pitcher cocktail recipes that are easy to make and even easier to serve.

Cool Melon Serves 8 1 cup vodka 1 cup melon liqueur 4 cups white cranberry juice Âź cup lime juice 1 honeydew melon, cubed*

Directions 1. Combine all the liquid ingredients in a pitcher; stir. Refrigerate until ready to use. 2. When ready to serve add a couple handfuls of melon cubes or melon balls. *Line a baking tray with parchment paper. Cut the melon into cubes or make melon balls using a melon baller. Place in the freezer until ready to use. The melon balls will act as ice cubes.


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BEVERAGES | Mixology

Occasions’ Rum Punch Serves 8 1/2 cup white rum 1/2 cup dark rum 2 oz cherry brandy-2 oz Rosa’s Grenadine 1 ½ cups pineapple juice 1 ½ cups lime juice 1 ½ cups orange juice 2-3 limes, cut in wedges for garnish Maraschino cherries

Directions 1. Combine all the liquid ingredients in a pitcher; stir. Refrigerate until ready to use. 2. When ready to serve add the lime wedges and cherries; top with ice.


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BEVERAGES | Mixology

Gin Breeze Serves 4-6 1 cup gin 2 cups lime juice 2 cups cranberry juice ½ cup cassis 3-4 limes, cut in wedges for garnish

Directions 1. Combine all the liquid ingredients in a pitcher; stir. Refrigerate until ready to use. 2. When ready to serve add lime wedges and top with ice.


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Weinert Malbec Organically grown grapes. Weinert is one of the most renowned wine estates in Mendoza tracing its history back to 1890. A full, complex and meaty Malbec. Charm and structure built on luscious tannins, dried fruit aromas with hints of vanilla.

These products are recommended by those who know them best!

OGIO Pinot Grigio Tribunal Bright raspberry and red plum find a nice dark chocolate finish with some cinnamon, black pepper and anise. Perfect to have on hand for grilling season as it makes a delightful companion to a grilled steak or juicy burger.


Middle Sister Rebel Red Sassy dash of black and white pepper with a dollop of crĂŠme de cassis. A huge mouthful of ripe summer berries. The fruit goes on and on, ending in a luxurious finish

Occasions Summer 2013

OGIO Pinot Grigio is a delicate pale straw in color. Mouthwatering citrus and melon aromas segue beautifully into a perfect balance of natural tartness and rich fruit on the palate. This wine is dry and soft with a lasting fruity bouquet.

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Fonseca - Bin 27 Reserve Port

Chapoutier - Rasteau

Sangre de Toro

#1 selling reserve port in Alberta

Did you know all Chapoutier bottles have Braille labels? Feel for yourself. Michel Chapoutier is celebrated for his perfect 100 point perfect scoring wines.

Sangre de Toro is one of the most well-known wines from Spain. The name was inspired by Bacchus, Roman God of Wine, known in ancient times as "Son of the Bull."

Rasteau is a village in the south of France near famed Chateauneuf-du-Pape. This magnificent wine is made from Syrah, Cinsault & Mouvedre, famous Rhone varietals.

Rich complex Mediterranean aromas with exuberant notes of spices and blackberries. Flavours of licorice and dark forest fruits. Pairs well with grilled meat, pizza, or stews.

Colour: very deep crimson red. Nose: fine and powerful, we find numerous ripe fruit aromas (currant, blackcurrant, raspberry), solar. Palate: generous, this wine presents a good structure and a great potential.

Grapes: 65% Garnacha Tinta, 35% Carinena

Bin 27 was created over 100 years ago, originally for the family, but has since come to market in 1972 – Lucky for us! Rich, velvety and full-bodied, this ruby style port offers blackcurrant and cherry flavours with an intense, ripe plum finish. Enjoy with dark chocolate desserts or on its own. Use it to make Port Sangria in the summertime! 90 Points - Wine & Spirits Magazine


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BEER BASICS | Gourmet Pairings

Going Gourmet with Summer Beer

Who doesn’t love entertaining outdoors with a cooler full of beer? With the selection of beers, available in Alberta this summer, no matter how gourmet the food is there always a perfect beer pairing.

When pairing beer with food if you follow some simple principles you’ll find a great match. Here are our tips to making the most of your summer food and beer pairings.


and Food Pairings

• Light-bodied beers pair well with light food. Serve a crisp Pilsner with crudité or a lime flavoured lager with tortilla chips and salsa. • Full-bodied beers pair well with fullflavoured foods such as barbecued meats. A hearty Stout is a great match to smoky ribs or even grilled game.

Occasions Summer 2013

• Flavourful beers should be matched with flavourful cuisine. That’s why India Pale Ales (IPA) which often boast intense hop aromas and flavours are great matches to Indian cuisine. Try a hoppy IPA with grilled lamb chops rubbed with tandoori paste. • Sweetness in your food should be matched with a similar level of sweetness in your beer. Likewise, tart flavours in your beer (often found in traditional wheat beers) should be

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BEER BASICS | Gourmet Pairings

Stella Artois Steamed Lobster

matched with a similar level of tartness in your food. Try serving a tart wheat ale with seafood enhanced with a citrus component or with a summer salad. Alternatively, try a sweeter style of Stout or Porter with chocolate. • Treat hops much like tannins and acidity in wine. Hoppier beers tend to cut through the richness (the fat) of food. Try matching your favourite hoppy ale with a cut of meat with a little more fat content, such as grilled rib eye.

Here are of a few of our favourite brews available this summer in Alberta and some summer food suggestions to go along with them.

raspberries, toasted almonds, brie and a citrus vinaigrette and serve it with Granville Island False Creek Raspberry Ale.

Rickards White Granville Island False Creek Raspberry Ale This beer is infused with raspberry flavour. Its refreshing sweet and tart balance make it the perfect pairing to a summer salad. Try making a salad with fresh salad greens,

This wheat beer, modelled after Belgian Witbier, is a little spicy and definitely very citrusy. It makes a great pairing to grilled scallops served with an orange butter sauce.


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BEER BASICS | Gourmet Pairings

PC Pilsener Sometimes you just want something light and refreshing. We like PC Pilsener served with simple fare such as grilled shrimp or even tortilla chips and salsa.

Granville Island Brockton IPA

Canadian-made beer modelled after a classic British beer style and matched with Indian ingredients. Call this global cuisine at its best.

Guinness Draught You may not have thought about Guinness as a barbeque beer before, but its rich roasted and coffee flavours are an amazing match with grilled meats.

This is a bold, full-bodied ale with spicy hop aromas and a lingering bitter finish. Be bold and rub some tandoori paste over lamb chops and throw them on the grill. A 26

Occasions Summer 2013

Fullers London Porter This is the world’s most popular Porter for good reason. It simply abounds with rich chocolate and roasted malt flavours. Interestingly it makes a good pairing to oysters but we suggest finishing off your next outdoor dining occasion with a pint of Fullers London Porter paired with planked brownies. That’s right, you can cook brownies on the barbeque.

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BEER BASICS | Gourmet Pairings

Grilled Citrus Shrimp & Molson Canadian Sublime

Make outdoor entertaining a gourmet beer affair with these recipes and beer pairings. Stella Artois Steamed Lobster Stella Artois continues to be one of the world’s most loved premium lagers. Its distinctive flavour and dry finish make it a great accompaniment to seafood. Serves 4 Ingredients ½ lb butter 2 bottles Stella Artois 4 1-½ lb lobsters

Directions 1. Melt butter in a large stock pot. 2. Add 2 bottles of Stella Artois and bring to a boil. 3. Add 4 1-½ lb lobsters and cover pot. Steam for 12-15 minutes.

Grilled Citrus Shrimp & Molson Canadian Sublime This super refreshing brew combines a light beer flavour profile with lime notes. It’s a great pairing to our Grilled Citrus Shrimp.

Serves 4-6 Ingredients 30 large shrimp, peeled, deveined 1 cup lime juice ½ cup cilantro, chopped 1 tbsp ginger, minced

Directions 1. Marinate the shrimp in the lime juice, chopped cilantro and fresh minced ginger for 30 minutes. 2. Thread shrimp on skewers and grill over medium heat for 2-3 minutes per side.


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FOOD & DRINK | Pairings


FABULOUS PAIRINGS Gourmet Tacos —This summer, add a little grilling flare to your taco repertoire.

Grilled Shrimp Tacos

Grilled Chicken Tacos

Serves 5 Ingredients:

Serves 5 Ingredients:

30 large shrimp, peeled, deveined 3 limes, juiced, zested 1 cup mayonnaise 2 tbsp lemon juice ¼ cup basil, finely chopped Salt & white pepper to taste 2 ½ cups iceberg lettuce, shredded 1 ¼ cups goat cheese, crumbled 10 corn tortillas

5 chicken breasts Salt & pepper to taste 2 cups guacamole 2 cups tomatoes, chopped 1 ¼ cups Halloumi cheese, crumbled 10 corn tortillas

Directions: 1. Season the chicken with salt and pepper. Then grill the Directions: chicken over medium-high 1. In a bowl, combine the shrimp heat for 8 to 10 minutes; slice. 2. Spread the guacamole over with lime juice and lime zest. the tortilla shells. 2. In another bowl, combine the 3. Top each tortilla shell with a mayonnaise, lemon juice, basil, few slices of grilled chicken salt and white pepper. (1⁄2 breast per tortilla), equal 3. Grill shrimp on skewers over amounts of sliced tomatoes medium heat for 2-3 minutes and Halloumi. per side, then remove from Pairing: Big Rock Grasshopper skewers.

Grilled Shrimp Tacos

4. Spread even amounts of the mayonnaise mixture on each tortilla and top with grilled shrimp, shredded lettuce and crumbled goat cheese. Pairing: Corona Extra

Grilled Chicken Tacos


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FOOD & DRINK | Pairings

Grilled Flank Steak Tacos Serves 6-8 Ingredients: ½ cup balsamic vinegar 2 tbsp Dijon mustard 1 clove garlic minced 1 cup olive oil 2 flank steaks Salt & pepper to taste 4 tsp smoked paprika 2 cups caramelized onion 4 cups red bell peppers, sautéed 3 cups Mozzarella cheese, shredded 10 tortilla shells

Grilled Flank Steak Tacos

Directions: 1. Place the balsamic vinegar, Dijon mustard and garlic in a bowl. 2. Whisk in the olive oil until emulsified. 3. Cover the flank steaks in the balsamic marinade and refrigerate overnight. 4. Season steak with salt and pepper and dust with the smoked paprika; grill the steaks over a high heat for 3 minutes per side. 5. Let the steak rest; then, thinly slice across the grain. 6. Divide the steak amongst the tortilla shells and top with onion, peppers and Mozzarella cheese. Pairing: Rickard’s Dark

Grilled Pear and Korean Pork Tacos Serves 6-8 Ingredients: 2-3 lb boneless pork shoulder 4 cups Korean Galbi marinating sauce 3 pears, cored, sliced 10 tortilla shells 1 ¼ cups blue cheese, crumbled 1 bunch green onions, diced

Directions: 1. Combine the pork shoulder with Korean Galbi marinating sauce and refrigerate overnight. 2. Place the pork in a pan and roast skin side up, in an oven preheated to 425 ˚ F, for 30 minutes. 3. Reduce the heat of the oven to 300 ˚ F. Cover with tin foil and roast for 1 hour; let rest. 4. Roughly chop the pork shoulder and toss the meat with any juices remaining in the pan. 5. Top tortillas with equal amounts of the pork, sliced pear, blue cheese and green onion. Pairing: Granville Island Brockton IPA

Grilled Pear and Korean Pork Tacos


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FOOD | Last Bite


Angel’s Share

1. 2.






Occasions Summer 2013

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$ .99


& + dep.


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Alberta Occasions Summer 2013  

a food and drink publication for the alberta market

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