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Winter | 2013 / 2014

CONTENTS

occasions

Occasions is a premier food and drink magazine published by Transcontinental Media for NLC and is intended for the enjoyment of Newfoundland & Labrador consumers. Publication Director: Greg Gill, NLC Food & Drink Editor: Mark DeWolf Editorial Board: Rob Simms – VP Sales and Marketing, NLC Greg Gill – Director, Marketing and Communications, NLC Vicki Young - Category Manager, Spirits / Beers, NLC Blair Boland – Category Manager, Wines, NLC Erin Brennan - Manager, Special Events, NLC Mark DeWolf – Food & Drink Editor, Transcontinental Group Publisher TC Media: Fred Fiander Sales Manager: Sue Kosloski Account Executives: John Eagles, Mark DeWolf Food & Drinks Editor: Mark DeWolf Art Director: john eaton Advertising Coordination: Meaghan Ferdinand Photography: Perry Jackson Food Stylist & Props: Mark DeWolf Contributing Writers: Mark DeWolf, Andrew Facey, Ed Riche, Steve Riley, Ryan Skelton, Heidi Wicks, Mike Bueller Copy Editor: Lori Covington

Themed Celebration

Last Bite

Copyright 2013/14 by TC 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 occasions@holidaymedia.ca www.tc.tc 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, TC Media. Please note all products listed within this publication are available in most NLC stores throughout Newfoundland & Labrador. Prices and availability subject to change without notice.

Newfoundland Labrador Liquor Corporation P. O. Box 8750, Station A, 90 Kenmount Road St. John's, NL A1B 3V1 Fax: (709) 724-1152 Phone:(709) 724-1100 Published for

www.nlliquor.com Published By

Mixology

Inside Welcome Undiscovered Treasures Drink of the Season Themed Celebration Liquid Lexicon Mixology Tasting Menu Grape Expectations Winter Cocktails Producers Choice Restaurant Spotlight Expert Advice Beer Basics Last Bite

4 6 8 10 23 28 37 47 54 59 61 66 70 74

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On the Cover On the Cover Traditional favourites are always welcome on a cold winter’s day. Whether stocking up for visitors, or selecting a gift for friends, Baileys Irish Cream and Kahlua Coffee Liqueur are always crowd pleasers. Find our Drink of the Season; Nuts & Holly featuring Baileys, on page 8.

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WELCOME

WELCOME | Winter

Winter

where warmth is a state of mind

A Toast to Local The locavore trend is alive and well in Newfoundland & Labrador. With the onset of winter, we don’t have to abandon our commitment to supporting local. In our Themed Celebration, found on page 10, Heidi Wicks discovers the cultural relevance of traditional local ingredients such as bakeapples, cod, moose meat and Purity products. We’ve made these ingredients the inspiration for a gourmet New Year’s Eve gala dining event featuring dishes such as Panko Crusted Cod Cheeks, Moose Meat Ravioli and Bakeapple Cheesecake, among others. Tis’ the Season for Sparkling Wine This holiday season, we invite you to entertain in style with our recommendations for sparkling wines. The sparkling wine category hasn’t been this popular since a certain ‘Baby Duck’ helped a beer-andspirit-drinking nation gain a taste for grapes, more than four decades ago. While Baby Duck has by no means had its last quack, the category is now more diverse than ever. We invite you to discover the major styles of sparkling wines and enjoy our recipes for holidayinspired sparkling wine cocktails in our Grape Expectations feature, found on page 54.

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Occasions Winter 2013/2014

Fond of Entertaining This holiday season, Chef Ryan Skelton is serving up fondue recipes, while Andrew Facey and Mark DeWolf offer up pairing recommendations. This winter, you don’t have to go to the Alps to discover the pleasures of this style of communal dining. Just put on your best knitted sweater and invite the gang over for a night of fondue, wine and beer. Find the recipes and recommended pairings in our Tasting Menu feature, on page 37. Boom Town Dining Local gourmand and celebrated author Ed Riche goes in search of a new wave of St. John’s restaurants serving up inspired cuisine to an urban population that is young, cosmopolitan and adventurous. In the process, Ed discovers that you don’t have go further than Duckworth Street to discover two restaurants serving modern cuisine in St. John’s. Find Ed’s reviews of Saltwater Restaurant + Bar and The Reluctant Chef in our Restaurant Spotlight feature, on page 61.


Marques de Riscal Limousin (Spain, $21.49)

Undiscovered

Treasures

“Elegant and Food Friendly” This classy, barrel-fermented white wine boasts toasty oak, fennel and tropical fruit flavours. A great wine for dinner parties.

These ‘Undiscovered Treasures’ help warm up the winter weather!

Frescobaldi Nipozzano Riserva (Italy, $25.50)

Blanc Limé (France, $16.99) “Enjoy life” Bring a little French ‘joie de vie’ into your holiday celebrations with this zesty, white wine based drink, popular in French cafés.

“Sensationally Savoury” This savoury Tuscan combines blackberry, classic cherry and herbal notes. A fantastic match to rosemary crusted roast lamb.

Dreaming Tree Crush (California, $20.47) “A Harmonious Blend” This red blend, loaded with sweet raspberry flavours, will have your feet tapping and may just get a standing ovation from the crowd.

Banfi Chianti Superiore (Italy, $16.48) “Bright and fruity” The ‘Superiore’ tag in this case refers to riper grapes which contribute rich, black cherry fruit flavours.

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Pyrat XO Reserve Rum (750 ml, $49.99)

Whiz Bang Barossa Shiraz (Australia, $20.45)

“Winter Warm-Me-Up” This super premium rum crafted in Guyana delivers caramel, toffee and wine spice flavours. It’s an eye-opening winter warm-me-up.

“Spice up the Holidays” This sweet spice and vanillascented Shiraz boasts appealing raspberry jam, plum and white pepper aromas and flavours. Spice up the holidays with Whiz Bang.

ChocolatRouge Sweet Red (California, $18.47) “Dessert in a Glass” This sweeter style of red wine boasts flavours reminiscent of chocolatecovered strawberries.

Forty Creek Cream Liqueur (750 ml, $29.69)

The Singleton of Glendullan 12 Year Old Scotch Whisky (750 ml, $50.69)

“A Luxurious Ending” This unique blend of Forty Creek whisky and fresh cream makes a great after-dinner drink at holiday celebrations.

“A New Classic” The newest addition to the classic malts range has won critics over with light, spicy aromas and its soft, creamy palate.

Smirnoff Kissed Caramel Vodka (750 ml, $26.69)

Fuller’s London Porter (500 ml, $3.72)

“Add Heat with a Kiss” Add a sweet note to a cold winter’s evening by combining Smirnoff Kissed Caramel Vodka with warm milk.

“Bold but Smooth” This world-famous Porter delivers intense molasses, chocolate, coffee and caramel notes, along with a smooth finish.

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DRINK OF THE SEASON | Winter

A TASTE OF

Festivity NUTS & HOLLY Serves 4 ½ oz Baileys Irish Cream Liqueur (750 ml, $30.69) ½ oz Disaronno Amaretto Liqueur (750 ml, $28.68) 4 oz coffee 2 tbsp whipped cream 1 ½ tbsp toasted almond slices Directions 1. Divide the Baileys and Amaretto among 4 coffee mugs. 2. Top each with coffee. 3. Garnish each with whipped cream and ground almonds.

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FOOD | Themed Celebration

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FOOD | Themed Celebration

A CELEBRATION OF LOCAL INGREDIENTS

A TRADITION OF TASTE by Heidi Wicks

Whether it's storytelling or food, Newfoundland & Labrador's traditions and culture are our heart and soul, our bread and butter. So it's no surprise that classic ingredients are still being used, whether in the recipes our grandmothers passed down, or in a modern reinvention by an award-winning chef. Ingredients like cod, moose, turnip greens, cloudberries (affectionately known as bakeapples), Eversweet Margarine and Purity Hard Bread remain staples in both classic and modern Newfoundland food culture. Celebrate the season with some of this province’s most loved ingredients. Enjoy our recipes that blend tradition with modern cuisine. What to Drink: Few holiday celebrations are complete without a trip to your local Liquor Store. Screech Rum, Iceberg Vodka, Lamb’s Palm Breeze Rum and Wiser’s Whisky are staples of many celebrations. Don’t forget to stock up on your favourite local beers such as Blue Star or Black Horse, and support local vintners such as Auk Island, who craft excellent fruit wines. Serve their Moose Joose Blueberry-Partridgeberry or Jellybean Row Strawberry/ Partridge with a holiday inspired feast. Screech Rum (750 ml, $26.19) Iceberg Vodka (750 ml, $26.48) Lamb’s Palm Breeze Rum PET (750 ml, $25.99) Wiser’s De Luxe Whisky (750 ml, $28.18) Blue Star (12 pack, $23.99)

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Black Horse (12 pack, $23.99) Moose Joose Blueberry-Partridgeberry (Newfoundland & Labrador, $14.37) Jellybean Row Strawberry/Partridgeberry (Newfoundland & Labrador, $14.37)

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Warm up this winter with an AMARULA MOCHA....it’s the perfect alternative to dessert! Combine 1 oz. Amarula Cream with 2 oz. hot coffee and 2 oz. hot chocolate in a heat-proof mug. Top with whipped cream and enjoy.

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FOOD | Themed Celebration

A Tradition of Taste The Starter : Cod The cod fishery was Newfoundland & Labrador's main industry for centuries, and the hardships experienced by the fishermen who braved the fury of the North Atlantic for months at a time are representative of the geographic hardships all early settlers endured to make a life here. The image of the cod fish, along with the pitcher plant and puffin, are a few that have come to represent this province. And of course, whether the fish is served with brewis, in a gooey bowl of cod au gratin, pan-fried, deep fried on a paper plate with a pile of fresh-cut French fries, or dressed up as a gourmet dish, it remains a staple of the Newfoundland & Labrador diet.

Panko Crusted Cod Tongue with Pickled Spruce Tip Aioli Serves 6 Oyster Bay Sparkling Cuvee Brut (New Zealand, $25.49) Oyster Bay Sparkling Cuvee Brut with its refreshing acidity will bring out the woodsy flavours of the spruce tips while cutting through the richness of aioli.

Panko Crusted Cod Tongue with Pickled Spruce Tip Aioli www.occasionsmagazine.ca/nlc

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FOOD | Themed Celebration

Purity Factories Limited Purity Factories Limited have been stocking Newfoundland & Labrador pantries since 1924. College kids and Fort McMurray workers love a Purity care package arriving in the mail, and Christmas Eve wouldn't be complete without a bottle of Purity Syrup set out on the table, waiting for the Mummers to stop in.

Fish N’ Brewis Brandade with Salt Pork & Curry Braised Turnip Greens Ingredients (aioli): 2 egg yolks 2 tsp Dijon Mustard 2 tbsp lemon juice ½ cup olive oil  cup vegetable oil Salt & pepper to taste Pickled spruce tips, reserved for garnish

Directions (aioli): 1. Place the egg yolks, mustard and lemon juice in a bowl. 2. Extremely slow, whisk in the oils until the aioli is rich and creamy; season with salt and pepper and add the sliced spruce tips. Ingredients (cod tongues): 12 Cod Tongues Flour 1 egg, beaten Panko Crumbs

Directions (cod tongues): 1. Preheat oven to 400º F. 2. Pat the cod tongues dry with paper tower.

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3. Dredge the cod tongues in flour; shake off excess. 4. Dip into the beaten egg; shake off excess. 5. Dredge in the panko crumbs. 6. Bake for 8-10 minutes. 7. To plate, place a cod tongue on an Asian spoon and garnish with a small dollop of aioli and pickled spruce tips.

The First Course: Turnip Greens Many Newfoundlanders & Labradorians don't consider their Jiggs dinner complete without the leaves of a turnip – one of the few vegetables that will grow in rocky soil. In a traditional Jiggs dinner, consisting of salt meat, potato, carrot, cabbage, and turnip, not only do the greens provide a nutritional boost, but forgetting them would almost be as bad as omitting the peas pudding or Figgy Duff. We’ve used them as part of a gourmet first course.

Occasions Winter 2013/2014

The company is the only producer of hard bread – the main ingredient in the traditional dish, Fish and Brewis. Hard bread was also a staple of the fisherman's diet, used “as a bread substitute on their long journeys out to sea.” according to the Purity website.

Fish N’ Brewis Brandade with Salt Pork & Curry Braised Turnip Greens Serves 6 Serve with Moselland ‘Ars Vitis’ Riesling (Germany, $16.07) Riesling loves to be paired with salty elements and its honeyed fruit flavours make a wonderful juxtapose to smoky elements of the pork component. Ingredients (brandade): 2 pieces Purity Hard Bread Salt to taste 1 large can Purity Salt Fish 1 ¼ cup mashed potato ½ cup parsley, finely minced ½ cup Parmesan, grated Salt & pepper ¼ cup butter


FOOD | Themed Celebration Directions (brandade): 1. Place Purity Hard Bread in a bowl filled with water; soak overnight. 2. Transfer Hard Bread (and water) to a pot and season with salt. Bring to almost boiling; strain. 3. Mash the bread until it is soft. 4. Strain the Purity Salt Fish, discarding water. Place in another pot and fill with water. 5. Bring the water up to a boil and continue to boil until the fish is flaky (3-4 minutes). 6. Strain the fish and remove bones, if any. 7. Preheat oven to 350º F. 8. Combine the fish, Hard Bread, mashed potato, minced parsley, Parmesan, salt and pepper. Form into 12 small cakes. Place on a parchment-lined baking sheet. 9. Melt the butter in a large pan over medium heat. 10. Sear the fish cakes until golden brown on each side. Transfer to a baking sheet and bake for 6 minutes. 11. Serve atop wilted turnip greens. Ingredients (turnip greens): ½ cup cubed salt pork ¼ red onion, thinly sliced ½ tbsp curry powder 4 cups loosely packed turnip greens 2 tbsp white wine 2 tbsp balsamic vinegar

Directions (turnip greens): 1. Place a sauté pan over medium heat; add the salt pork, onions and curry powder. 2. Sauté until pork is crisp and onions are soft; drain excess fat. 3. Add the turnips greens, white wine and balsamic vinegar. 4. Sauté until greens are soft.

Braised Moose Meat Ravioli 16

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FOOD | Themed Celebration

The Main Course: Moose With the number of moose that now graze our highways and trot around in city cul-de-sacs, it may be surprising to learn that the species was originally brought into Newfoundland & Labrador. Food Critic Karl Wells believes they were meant to be here. “Moose meat is the quintessential Newfoundland & Labrador game meat. It tastes of our land, our berries, our forests,” he says. “Moose suits the Newfoundland & Labrador palate, and finds favour at more dinner tables than seal or even rabbit.”

Braised Moose Meat Ravioli Serves 6 Serve with Masi Amarone Costasera (Italy, $43.49) This rich dish begs for a bold Italian red wine such as Amarone.This wine with its intense dried fruit, wild herb and spice notes is a fantastic companion to braised dishes; especially game. Ingredients:  cup grainy mustard 1 tbsp fresh parsley, minced 1 tbsp fresh thyme 4 tbsp Extra Virgin Olive Oil 2 lb moose stewing meat Salt & pepper 1 large onion, peeled, thinly sliced

1 lb mushrooms 1 bottle red wine 1 litre chicken stock 250 ml heavy cream 6 fresh lasagna pasta sheets, halved

Directions: 1. Place the mustard, parsley, thyme and half of the olive oil in a bowl; add the moose meat and toss combine thoroughly. Season with salt and pepper. 2. Place a large heavy-bottomed pot over medium-low heat; add the olive oil and onions. 3. Sweat the onions until soft and translucent. 4. Raise the temperature to medium-high and add the moose meat and mushrooms; brown the meat.


FOOD | Themed Celebration 5. Add the red wine and chicken stock. Bring to a boil and then reduce to a simmer. Simmer the moose meat for 2-3 hours or until tender enough to pull apart with a fork. 6. Strain the liquid and reserve. Pull apart the meat with a fork. 7. Return the moose meat, onions and mushrooms to the pot: add the heavy cream and a ladleful of the reserved braising liquid; reduce until it creates a rich sauce. 8. Meanwhile cook fresh pasta sheets according to package instructions. 9. To plate, place a spoonful of the moose meat on plate, top with a pasta sheet then a ladleful of moose meat. Add another pasta sheet.

The Sweet Finish: Cloudberries Cloudberries, also known as bakeapples, are a rare treat for those who love tart and bitter flavours. The amber-coloured berry thrives in Newfoundland & Labrador's many bogs and marshes. Cloudberries, or "bakeapples" are traditionally used in jams and desserts. Rodrigues Winery, in Markland, Newfoundland & Labrador, manufactures Exotique Wild Cloudberry Wine and Cloudberry Liqueur. Exotique is a 2001 Gold Medal Winner from Fruit Wines of Canada Competition, Silver Medal Award winner from Kosherfest 1998, and Bronze Medal Award winner from InterVin International, 1999.

Cloudberry, Purity Ginger Crisp and Eversweet Margarine Cheesecake 18

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FOOD | Themed Celebration

Good Luck & Eversweet “Just a little bit o' Lucky, that'll make it alright,” said comedian Tommy Sexton in his best Nan voice, in the classic CODCO sketch that satirized Good Luck Margarine commercials. In addition to being a part of Newfoundland & Labrador's pop culture, Good Luck Margarine is a member of the Newfoundland Margarine Company family (along with Eversweet), helping to make irresistible homemade bread, rolls, toutons, and more, for generations. We’ve used it to make a ginger crisp crust for cheesecake.

Cloudberry, Purity Ginger Crisp and Eversweet Margarine Cheesecake Serves 6-8 Serve with Lapponia Lakka Cloudberry (500 ml, $25.61) Ingredients: 1 ½ cups Purity Ginger Cookie crumbs (approximately 10 cookies, crushed and ground) 3 tbsp brown sugar 6 tbsp Eversweet Margarine, melted 3 (8-ounce) packages cream cheese, room temp 3 eggs 1 cup sugar ¼ cup whipping cream 2 tablespoons freshly grated lemon zest 250-ml jar bakeapple jam

Directions: 1. Preheat oven to 350 °F 2. Combine the gingersnaps, brown sugar and melted butter in a bowl. 3. Press the mixture onto the bottom of a 9-inch spring form pan and one inch up the sides of the pan to form the crust. 4. Place the cream cheese in a large bowl; beat at high speed until light and fluffy.

5. Continue beating, adding one egg at a time and scraping the bowl often, until well mixed. 6. Add the sugar, whipping cream and lemon zest; beat at low speed, scraping bowl often, until well mixed. 7. Spoon half of cheesecake mixture over the crust. 8. Spoon half of the bakeapple jam over the cheesecake mixture; swirl with a knife. 9. Top with remaining cheesecake mixture. Spoon remaining preserve over cheesecake; swirl with knife. 10. Bake for 60-75 minutes or until centre is just set. If the cake is browning too quickly, loosely cover with aluminum foil. 11. Loosen sides of cheesecake from pan by a running knife around the inside of the pan. 12. Let the cake cool in the pan for 2 hours. Cover; refrigerate 8 hours or overnight. Remove sides of pan. Store refrigerated.

luxury

jaguar

Jaguar of Newfoundland

4OPSAIL2OADs  

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FOOD | Themed Celebration

The After Dinner Tipple Newfoundland Eggnog Serves 1 Ingredients: 1 ½ oz Screech Rum (750 ml, $26.19) 6 oz Central Dairies Eggnog ½ tsp freshly grated cinnamon Cinnamon stick

Newfoundland Eggnog

Directions: 1. Combine the Screech and eggnog in a large glass. whisk together 6 egg yolks in a 2. Garnish with freshly grated separate bowl. Slowly add half of cinnamon and a cinnamon stick. the warm cream to the bowl; whisking constantly. Pour the Editor’s Note: If you want to cream and egg mixture into the fancy it up a little, try making your pot with the remaining warm own eggnog; although we’re cream and heat for 5-7 minutes perfectly happy with the creamy over medium-low heat; whisking character – and ease of constantly. Remove from heat and preparation of Central Dairies transfer to a bowl. Add 2 ½ cups of Eggnog. Start by warming 2 cups milk; whisking constantly. of cream with ½ cup sugar. Next Refrigerate until ready to use.

legendary

land rover

Land Rover of Newfoundland

4OPSAIL2OADs  

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Liquid Lexicon | Spices

The

SPICE CABINET 22

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Liquid Lexicon | Spices

You might think the new wave of flavoured rums finding their way to your local Liquor Store was a reaction to the flavoured vodka trend that began early this millennia and never stopped. It may be, but flavoured rums have long been a recognized style of rum: generally speaking, flavoured rums are white rums infused with fruits or spice. The ever-popular Captain Morgan Original Spiced rum was the first to really explore the market in the early 1980s. Needless to say, Captain Morgan’s early experiment has become one of the world’s favourite spirits. It makes a wonderful addition to eggnog at Christmas, and can also be used to add zing to any mixed drink, such as a rum and Coke

(use vanilla Coke for a fruitcake-like flavour sensation). The popularity of Captain Morgan Original Spiced has spawned a new generation of flavoured rums, ranging from fun and fruity, to richer and more complex spirits infused with vanilla and winter spice flavours, such as George St. Spiced, Sailor Jerry and Lamb’s Black Sheep. The popularity of spiced rums even led to a new generation of flavoured whiskies. North American producers have fully embraced the concept: the slightly sweeter taste profile appeals to a younger demographic keen to use the spirits for mixology. Don’t

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expect Scotch whisky producers to join the trend anytime soon! They have steadfastly avoided any temptation to add flavouring agents – although the popularity of wood finishes suggests they are not immune to flavour experimentation, and the addition of caramel for colour has long been a practice of many Scotch whisky producers. Get to know some of the key flavour agents used in making flavoured rums and whiskies and discover for yourself a world of cocktail possibilities. See our handy spicy flavour chart on the following pages.

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The SPICE CABINET

Liquid Lexicon | Spices

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Clove

Spice Vanilla Cocktail Vanilla spiced spirits make excellent mixed Suggestion drinks when combined with ginger ale or ginger beer.

Featured Brand(s)

Captain Morgan Silver Spiced Rum (750 ml, $27.68) and Captain Morgan Original Spiced Rum (750 ml, $27.68) These spiced rums rely heavily on the sweet, exotic flavour of vanilla. Wiser’s Spiced Vanilla Canadian Whisky (750 ml, $29.69) An excellent marriage of wood, exotic vanilla and grain flavours.

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Spiced Rum Nog (find our recipe in our Winter Cocktails feature on page 58.)

The Kraken Black Spiced Rum (750 ml, $30.05) Cloves, vanilla, cinnamon, and charred oak barrels provide some of the rich seasoning of this premium spiced rum.


Liquid Lexicon | Spices

Cinnamon

Honey

Maple

Mix these spiced rums and whiskies with warm apple cider.

Try a ‘Ginger Honey’ which is made by mixing Honey Whisky and ginger ale.

Try our recipe for Espresso, Chocolate and Maple Cream in our Winter Cocktails feature on page 56.

Sailor Jerry (750 ml, $30.05) This rum is infused with vanilla, but it’s the addition of cinnamon that gives its spicy complexity.

Fireball Cinnamon Whisky (750 ml, $26.69) This spirit has full throttle cinnamon flavour.

Jack Daniel’s Honey (750 ml, $31.68) Sweet honey and molasses notes balance the natural spicy character of this classic whiskey. Screech Honey (750 ml, $27.68) Smooth, sweet taste of honey and citrus, with subtle notes of vanilla & spice - provides perfection to your glass! Garnish with a lemon wedge. Screech Honey - The first honey flavoured rum on the market. A very smooth, high quality rum with no sugar added. www.occasionsmagazine.ca/nlc

Crown Royal Maple Finished Whisky (750 ml, $36.65) What could be more Canadian than this maple infused whisky? Sweet maple and caramelized sugar notes blend harmoniously with its rich woody flavours.

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Try this vegetarian delight! Matter Paneer Ingredients: 250gm cottage cheese (paneer), cut into slices 2 cups/200gr green peas (hara matter), boiled 4tbsp/60ml vegetable oil 2 bay leaves (tej patta) 2/150gm onions, medium sized, grated 1 tsp/5gm ginger (adrak) paste ž tsp/4gr chilli powder ž tsp/4gm turmeric (haldi) powder 3/300gr tomatoes, medium sized, liquidized 2 tbsp/30gm yoghurt (dahi) beaten 2tbsp/30gm cream A pinch sugar Ÿ tsp garam masala 1tbsp coriander (dhaniya) leaves, chopped

Lunch Buffet Fine Dining in Evening

Method: s(EATTBSPOILINANON STICKPAN for 30 sec; add cottage cheese and fry, on medium heat, on both sides until light brown. Remove, cool and cut into 1� cubes. Keep aside. s(EATTBSPOILINAPANFORSEC add bay leaves, grated onion, and ginger paste; fry till light golden brown, stirring occasionally. Add red chilli powder and turmeric powder; mix well. Add liquidized tomato and fry until the oil separates. Add beaten yoghurt and fry until oil separates. s!DDCREAM CREAMCHEESE AND cottage cheese; cook for a minute. s!DDžCUPSWATERSALTTOTASEAND sugar. Bring to the boil and simmer for 5 minutes. Add garam masala and coriander leaves; mix. Serve hot.


Beverages | Mixology

Classic Cocktails with a Twist Tanqueray Cucumber Gimblet Serves 1 Ingredients: 3 slices cucumber 3 slices cucumber for garnish 1 ¼ oz Tanqueray No. 10 (750 ml, $43.68) ¾ oz simple syrup ¾ oz lime juice 1 oz tonic water 1 slice cucumber peel

Directions: 1. Place three slices of cucumber on the bottom of a Collins or highball glass. 2. Fill with ice. 3. Add gin, simple syrup, lime juice and tonic water; stir. 4. Place a slice of cucumber peel on top.

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Beverages | Mixology

Zacapa Manhattan Serves 1 Ingredients: 1 ½ oz Ron Zacapa 23 Year Old Rum (750 ml, $85.67) ½ oz sweet vermouth 1 dash bitters Twist of orange peel

Directions: 1. Fill an Old-fashioned (rocks) glass with ice. 2. Add Ron Zacapa, sweet vermouth and bitters. 3. Garnish with a twist of orange peel.

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Beverages | Mixology

Ketel One Perfect Martini Serves 1 Ingredients: 2 oz Ketel One Vodka (750 ml, $30.69) ½ oz dry vermouth ½ oz sweet vermouth Skewer green olives Twist of lemon

Directions: 1. Place vodka and vermouth in a cocktail shaker filled with ice; shake. 2. Shake vigorously and strain into a chilled cocktail glass. 3. Garnish with a skewer of green olives and garnish with a twist of lemon.

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Beverages | Mixology

Crown Royal Sidecar Serves 1 Ingredients: 1 oz Crown Royal Whisky (750 ml, $29.69) Âź oz Grand Marnier Liquor (750 ml, $46.10) 2 oz sweet & sour mix Lime wedge

Directions: 1. Place Crown Royal Whisky, Grand Marnier Liquor and sweet and sour mix in a cocktail shaker filled with ice. 2. Shake vigorously and strain into a chilled cocktail glass. 3. Garnish with a lime wedge.

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CRUZAN BLACK STRAP Sit back and enjoy the holidays. &UX]DQŠ5XP$OF9RO‹&58=$1,QWHUQDWLRQDO'HHUĂ€HOG,/86$ZZZFUX]DQUXPFRP

CRUZAN BLACK STRAP EGGNOG 1.5oz Cruzan Black Strap Rum 4oz Prepared Eggnog


TASTING MENU | Pairings

TASTING MENU Fond of Fondue by Andrew Facey with Mark DeWolf Recipes by Chef Ryan Skelton

Classic Cheese Fondue

Classic Cheese Fondue Serves 4 to 6

This edition, we’ve created a Tasting Menu that is all about gathering friends over on a cold winter’s eve for a celebration of food and drink. Chef Ryan Skelton has created three fondue dishes that are guaranteed to deliver lots of flavour. NLC’s Sommelier and Senior Product Knowledge Consultant, Andrew Facey, finds premium wines to partner these dishes while Occasions’ Food and Drinks Editor, Mark DeWolf searches out great brews. www.occasionsmagazine.ca/nlc

Andrew’s Pick: Santa Margherita Valdobbiadene Prosecco Superiore DOCG (Italy, $20.47) Dry bubbles make a great pairing to this dish. While the usual suspects, Cava and Champagne would work very nicely,

my suggestion is a product that is fairly new to NLC. While the melted cheese will coat and tire your palate, this wonderful sparkler from Northern Italy has the required amount of both acidity and effervescence to strip it clean and keep everything fresh and new in the mouth. I would open a bottle of this while I was preparing the dish and continue with it throughout the night. This wine is a crowd pleaser both in Italy and abroad. 37


TASTING MENU | Pairings Mark’s Pick: Rickard’s Dark Ale (473 ml Can, $3.70) I have often said that cheese is better served with beer rather than wine. In this case, I will stand by my convictions. I would normally recommend a Bock style beer from Germany but in this instance the sweet malty and maple like flavours of Rickard’s Dark Ale will harmonize with the nutty nature of these cheeses. The beer’s carbonization will also serve to cleanse the palate from the richness of the cheese. Ingredients ½ lb grated Emmenthaler Swiss Cheese ½ lb grated Gruyere Cheese 2 tbsp cornstarch 2 cloves fresh garlic, crushed 1 cup dry white wine 1 tbsp fresh lemon juice 1 tbsp Kirsch liqueur ½ tsp dry mustard

¼ tsp salt and freshly ground pepper Pinch ground nutmeg 1 loaf French bread, cubed 1 loaf pumpernickel or rye bread, cubed

Directions 1. In a mixing bowl, toss together the grated cheeses and cornstarch to coat evenly: set aside. 2. Rub the inside of a saucepan with the garlic, then discard cloves. Add wine and lemon juice: gently bring to a simmer over medium heat. 3. Slowly add the cheese. Stir constantly to prevent cheese from sticking. Cook just until all the cheese has melted and is smooth. Do not let the mixture come to a boil. 4. Stir in the Kirsch, mustard and seasonings. 5. Transfer the fondue to a serving pot set over a low flame to keep the fondue warm. 6. Serve with cubes of French and pumpernickel or rye bread.

family

Serves 4 to 6 Andrew’s Pick: Condes de Albarei Albarino Rias Baixas (Spain, $22.49) I have selected this Albarino from Rias Baixas in Northwestern Spain due its affinity with seafood in general, and Asian cuisine more specifically. While almost any crisp, dry, white wine would pair nicely with this dish I am going with a tried and true offering – one that I have had great success matching with seafood for many years. This wine is very foodfriendly as it boasts lively acidity and intense fruit character reminiscent of peach, apricot, apple and a hint of citrus.

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Asian Seafood Fondue

Occasions Winter 2013/2014

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TASTING MENU | Pairings

Asian Seafood Fondue

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Mark’s Pick: Pilsner Urquell (500 ml Can, $3.82) Beer has a natural affinity to Asian inspired seafood dishes. In most Asian countries there is little history of matching their cuisine with wine. However, beer (as well as sake) has long been used to quench the palate from the spicier elements of Asian spices. A classic Pilsner such as Pilsner Urquell from Czech Republic with its floral and grassy hop aromas and crisp, clean finish will make a great accompaniment to this dish.

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Occasions Winter 2013/2014


There is no better place to celebrate a Christmas party then at Scrunchions Restaurant at the Bay Roberts Hotel. We have everything you could ask for including live music, great food prepared as you like it, and by far the best dining venue on the Conception Bay North shore. Talk to our manager or our chef about all your special requests, they will be happy to oblige you in any way they can. It's that time of year when generosity and love are foremost in our thoughts and deeds. Why not celebrate this spirit with friends, family, and colleagues at Scrunchions Restaurant this Christmas Season. The only way you can be disappointed is if you don't book your planned event early!

LET US PLAN YOUR EVENT If you’re planning a wedding, meetings, a corporate retreat, a Christmas party or just a big family celebration, Scrunchions Restaurant and The Bay Roberts Hotel can accommodate your every need.

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TASTING MENU | Pairings Ingredients 4 cups beef broth 1 cup water 4 green onions, halved 8 stems fresh cilantro, torn 1 small knob fresh ginger, thinly sliced 2 cloves garlic, crushed 2 tbsp low sodium soy sauce 1 tsp sesame oil 1 tsp dried dulse flakes 1 small red chili pepper, halved (optional) Fresh seafood such as salmon, shrimp and scallops

5. Skewer seafood onto fondue fork, cooking them in the flavourful broth. Serve with sauces such as sweet and sour sauce, Ponzu and sweet chili sauce for dipping and enjoy.

Mocha Chocolate Fondue

Serves 4 to 6 Andrew’s Pick: Banfi Rosa Regale Sparkling DOCG (Italy, $27.75) After years of searching for a suitable wine pairing for chocolate, I believe that I have finally found it. Banfi Rosa Regale hails from the area of Acqui, in Italy’s Piedmont Directions region. It is made from 1. Bring the broth and water to a gentle 100% Brachetto – a grape simmer in a large pot over medium heat. variety predominantly 2. Add remaining ingredients and simmer found in this corner of the 15 to 20 minutes to infuse the broth with wine world. This wine is flavours. Taste and season if necessary. fairly light-bodied and 3. Meanwhile, arrange all ingredients for highly aromatic with dipping on a large platter, cover and set distinct aromas of roses, aside. cherries and wild 4. Strain the broth and transfer to hot strawberries. While dark chocolate would be fondue pot set over a medium flame to my first recommendation for this wine, I can keep hot. envision it working admirably with this dish.

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Occasions Winter 2013/2014


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TASTING MENU | Pairings

Mark’s Pick: Young’s Double Chocolate Stout (500 ml, $3.99) When matching a beverage alcohol to chocolate, I often recommend avoiding wine. While grape based dessert wines combine well with fruit based desserts, the rich espresso, mocha and chocolate notes found in many Stouts and Porters strike a better flavour synergy with chocolate based desserts. Not to mention, beers’ carbonation helps cut through the inherent gluey richness of chocolate. I tend to prefer the sweet malty notes of Porter over the drier nature of most Stouts but in this case the appropriately named Young’s Double Chocolate Stout makes an excellent pairing. Ingredients ¾ cup 35% whipping cream 2 tbsp Kahlua Liqueur (50 ml, $3.18) 1 tbsp instant coffee 1 tbsp liquid honey Pinch salt 12 oz semisweet chocolate, finely chopped Biscotti Fresh fruit such as strawberries

Mocha Chocolate Fondue 44

Occasions Winter 2013/2014


&

REST, RELAX

Directions 1. Heat ½ cup cream in a saucepan over medium heat until scalded but not boiling. 2. Stir in the Kahlua, instant coffee, honey and salt until blended and instant coffee has dissolved; reserve ¼ cup of the cream. 3. Remove pan from the heat, add the chocolate, swirling to cover it completely in the cream and let sit for one to two minutes. Gently stir until all the chocolate has melted and the mixture is smooth. 4. Adjust consistency of fondue with reserved cream; if necessary. 5. Transfer chocolate to serving pot set over a low flame to keep the fondue warm. Serve with Biscotti and fresh fruits such as strawberries.

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Tantalize Your Tastebuds. Indulgent on their Own, Irresistible Together. Try them mixed in a delicious cocktail on the rocks. 1 part Carolans Irish Cream 1 part Frangelico Hazelnut Liqueur Serve over ice and enjoy.

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GRAPE EXPECTATIONS | Sparkling Wines

Sparkling Wine Simplified "I drink it when I'm happy and when I'm sad. Sometimes I drink it when I'm alone. When I have company I consider it obligatory. I trifle with it if I'm not hungry and I drink it when I am. Otherwise I never touch it, unless I'm thirsty." – Madame Lily Bollinger Of course, Madame Bollinger was referencing her own popular brand of Champagne but we share a similar reverence for all sparkling wines. With sparkling wines growing in popularity, a wide range of styles have emerged on your local Liquor Store shelves. Here is a quick guide to help you discover which style has the most appeal for you.

www.occasionsmagazine.ca/nlc

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GRAPE EXPECTATIONS | Sparkling Wines

The Light and Easy Do you find Champagne too strong in flavour? Perhaps you are looking for a clean, refreshing sparkling wine that everyone can enjoy. Look for wines made using the Charmat Method, which is sometimes referred to as the Metodo Italiano. Unlike their French counterparts, the Italians champion making sparkling wine by re-fermenting a base wine in a steel tank rather than in a bottle. This infuses the wine with naturally produced carbon dioxide and fine bubbles, but unlike Champagne, does not pick up lots of the yeasty, bread-like character of Champagne and other wines using the MĂŠthode Champenoise (Methode Traditionelle/Traditional Method). The end result, except for those wines made using particularly aromatic grapes is a style of sparkling wine focused on fresh fruit flavours and crisp acidity. They are often made dry or off-dry, but some are made in a semi-sweet style. Classic Styles: Prosecco from Northern Italy, German Sekt (drier styles), many moderately priced sparkling wines from New World countries such as Canada, USA or South America. Holiday Inspired Pairings: Hors d'oeuvres, fresh cheeses, fruit platters and charcuterie (cured meats and cheese) boards. Great Examples Available at your local Liquor Store: Concha Y Toro Casillero del Diablo Sparkling Brut (Chile, $18.47) Wolf Blass Yellow Label Sparkling (Australia, $17.48) Holiday Inspired Cocktail:

[yellow tail] Bubbles Holiday Bellini Serves 6 Ingredients: Âź cup simple syrup 1 cup chilled pomegranate juice 1 cup chilled cranberry juice 1 cup fresh or frozen cranberries 1 bottle [yellow tail] Bubbles (Australia, $14.48) Fresh rosemary for garnish

Directions: 1. Combine the simple syrup, pomegranate juice, cranberry juice and cranberries in a pitcher; stir. 2. Top with [Yellow tail] Bubbles or [yellow tail] Bubbles Rose 3. Fill highball glasses with the Holiday Bellini and garnish each with a sprig of rosemary.

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Occasions Winter 2013/2014


GRAPE EXPECTATIONS | Sparkling Wines

The Bold and Complex While Champagne continues to hold court as the queen of classic sparkling wine production, there are a number of new entrants to this once rarified and exclusive court. The basics of the Méthode Champenoise are quite simple. A base wine is made – ideally rich in extract but also high in acidity – and then placed in a bottle with a sweet liquid (liqueur de tirage) and yeast; then sealed. The wine undergoes a secondary fermentation in bottle which provides fine, long-lasting bubbles. The wine continues to rest on the lees, developing nut, fresh bread and toasty aromas and flavours. The intensity of these flavours varies depending on the amount of time spent on the lees. Just before bottling, the yeast is removed and varying amounts of sweetness are added to determine the final character of the wine. Some of the most exciting innovations in this category are home-grown. Many Canadian sparkling wines are being lauded by local, national and international critics alike. Some of the best are being made in Ontario, but top wines are also emerging from both coasts. For the best values, of this style, look to premium Spanish Cava. Classic Styles: Champagne, Sparkling Saumur, Spanish Cava, top quality Canadian Holiday Inspired Pairings: Oysters (baked or served on the half shell), rich creamy cheeses, smoked salmon, lobster and scallop based hors d’oeuvres. Great Examples Available at your local Liquor Store: Champagne Veuve Doussot Brut Grande Cuvee (France, $45.99) Pol Roger Brut Champagne (France, $67.77) Gloria Ferrer Sonoma Brut (California, $30.47) Holiday Inspired Cocktail:

Sparkling Decadence Serves 6 Ingredients: 4 oz Jost Ortega Icewine (200 ml, $24.14) 1 bottle Veuve Clicquot Brut Champagne (France, $74.77), chilled 6 slices peach

Directions: 1. Divide the Icewine among six Champagne flutes. 2. Top each with equal amounts of Champagne. 3. Garnish with peach slices. 50

Occasions Winter 2013/2014


GRAPE EXPECTATIONS | Sparkling Wines

The Fun and Fruity Some of the most popular sparkling wines are now being made from aromatic grape varieties such as Muscat (Moscato) and Brachetto: even Lambrusco, popular in the 70s and 80s, is making a comeback. The fragrant aromas of these wines, often reminiscent of tropical and exotic fruits and fresh flowers, are typically supported by palates with at least some sweetness. Some are only off-dry, but many are made in unabashedly sweet styles. The best, such as Italy’s Moscato D’Asti are made using the same methods as Prosecco, while less expensive versions get their bubbles from injections of carbon dioxide. Classic Styles: Moscato D’Asti, Brachetto D’Acqui, Sparkling Muscat Holiday Inspired Pairings: platter of grilled shrimp, fresh cheeses, prosciutto and melon, cheesecake, white chocolate truffles Great Examples Available at your local Liquor Store: Wolf Blass Sparkling Moscato (Australia, $15.49) Banfi Rosa Regale Sparkling (Italy, $15.26) Holiday Inspired Cocktail:

Moscato Cocktail Serves 6 Ingredients: 18 melon balls 1 piece ginger 6 tsp honey 1 bottle Wolf Blass Sparkling Moscato (Australia, $15.49) 1 can club soda 1 lime, juiced

Directions: 1. Place three melon balls on each skewer; repeat until all the melon balls are used. 2. Rub the outer rim of 6 chilled cocktail glasses with a piece of ginger. 3. Place a teaspoon of honey and lime juice in each glass; stir. 4. Fill the glasses with equal amounts of the Moscato D’Asti and club soda. 5. Garnish with a skewer of melon.

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Occasions Winter 2013/2014


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COCKTAILS | Hot & Spicy

Spicy

OCKTAILS Recipes created by Jessica Alsop

Grab a sweater out of the closet, a pair of mittens and a tuque and get outside. This winter celebrate our provinces’ natural beauty. After a day spent in the brisk Newfoundland & Labrador air, head home for some warming cocktails featuring liqueurs and spirits found at your local Liquor Store.

Grand Marnier Chocolate Chaud Serves 2 Ingredients: 12 oz whole milk Zest of 1 orange 4 oz Lindt bittersweet chocolate, grated 2 oz Grand Marnier (750 ml, $46.10) Pinch of coarse sea salt Freshly whipped cream Grated extra dark chocolate for garnish.

Directions: 1. Place the milk in a pot with the orange zest. 2. Bring the milk to a simmer for five minutes and then let sit for five minutes to infuse the orange essence into the milk; strain to remove the zest. 3. Bring the milk back to a simmer and then add the grated bittersweet chocolate. 4. Add the sea salt and stir until the chocolate and milk are well combined. 5. Place one ounce of Grand Mariner into each of two warmed mugs; top each with the hot chocolate. 6. Top with fresh whipped cream and grated extra dark chocolate.

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Espresso, Chocolate & Maple Cream Serves 1 Ingredients: 4 oz coffee cream 2 oz bittersweet chocolate, grated Pinch of coarse sea salt 1 shot of hot espresso 1 oz Baileys Irish Cream Liqueur (750 ml, $30.69) ½ oz Crown Royal Maple Finished Whisky (750 ml, $36.65) Whipped cream Grated dark chocolate for garnish

Directions: 1. Place the cream in a pot and simmer, and then add the grated chocolate and sea salt until well combined. 2. Remove the cream from the heat and add to a stemmed mug. 3. Top with espresso, Baileys and Crown Royal and stir once. 4. Garnish with a dollop of fresh whipped cream and some grated dark chocolate.


Buttered Ginger Orange Rum Serves 1 Ingredients: 4 tbsp packed brown sugar 1 tsp very finely grated fresh ginger root 2 tsp ground cinnamon 1 orange, finely zested 1 tsp cloves 1 tsp allspice 1 cup butter, room temperature 6 oz fresh apple cider, warmed to a simmer 1 ½ oz Captain Morgan Dark Rum (750 ml, $26.19)

Directions: 1. Combine all of the dry ingredients with the butter, and mix well, creating a compound butter and keep in a cool place. 2. For each drink, warm a stemmed mug and place one tablespoon of butter mixture in the bottom. 3. Add the Captain Morgan Dark Rum to each mug and top with the apple cider. 4. Refrigerate the remaining butter. It will keep if kept cool allowing you to create mulled buttered rum at any moment.


Spiced Rum Nog Serves 1 Ingredients: 1 ½ oz Captain Morgan Original Spiced Rum (750 ml, $27.68) 3 oz coffee cream 1 oz vanilla simple syrup* Fresh grated nutmeg as a garnish

Directions: 1. Combine all the ingredients, except the nutmeg, in a Boston glass or cocktail shaker filled with ice; shake vigorously. 2. Strain into a glass and top with grated nutmeg.

* To make the vanilla simple syrup combine one cup of sugar and one cup of water in a pot. Bring to a boil and dissolve the sugar. Let the syrup cool and then add two vanilla bean pods cut in half, both by length and width. Let the simple syrup sit for at least 2 hours before using.


Producers’ Choice Alexander Grappa

Moselland ‘Ars Vitis’ Riesling

Fat Bastard Pinot Noir VDP

(700 ml, $32.95)

(Germany, $16.07)

(France, $17.48)

This grappa, distilled from grape skins, makes an elegant gift. Often enjoyed cold it also pairs well with dark chocolate and makes a fantastic addition to a cup of espresso. Warm up a cold winter’s night with Alexander Grappa.

Buy it for the scenery; enjoy it for the wine. This refreshingly fruity, off-dry Riesling from Germany’s renowned Mosel Valley is a perfect pairing with holiday hors d’oeuvres, scallops and is great with turkey too.

The perfect wine to pair with turkey is here. This lively and elegant Pinot offers strawberry, raspberry, cherry and light floral aromas and flavours. Its smooth texture and smooth finish will appeal to a wide range of tastes. We think it is fantastic wine to serve to a crowd during the holiday season.

J. Lohr Seven Oaks Cabernet

Talamonti Tre Saggi Montepulciano D’Abruzzo DOC

(California, $20.05)

This holiday season give the gift of quality and consistency. If you want a guaranteed crowd pleaser serve this robust red wine with black plum, blueberry, cherry, anise and vanilla aromas and flavours. It is a perfect pairing to roast beef, but also a great match to chocolate truffles.

(Italy, $16.48)

Here’s your next dinner party wine. Although it is so good that it might just become your ‘house wine’. This full-bodied wine boasts aromas of cloves, vanilla and cherry and black liquorice flavours. The finish is soft and warming. A great match to winter fare such as hearty pastas, braised lamb and roast beef. 90 Pts – Wine Enthusiast

Sensations by Compliments Hot Smoked Atlantic Salmon Strips Set the tone for your holiday party with Sensations by Compliments Hot Smoked Atlantic Salmon Strips. With a moist, succulent texture and rich flavour they’re perfect served with cream cheese and slices of artisan baguettini. Made in Atlantic Canada and available in two great flavours. Try All Dressed or Maple Pepper. Sensations by Compliments Hot Smoked Atlantic Salmon Strips 150 g ($6.49 Available at most Sobeys Stores.)


Purchase in-store or online at

www.nlliquor.com Redemption available only in Newfoundland and Labrador.


RESTAURANTS | St. John’s

St. John’s

BOOMING DINING SCENE

by Ed Riche

The Reluctant Chef Tony Butt’s reluctance to jump from film and television production back into the restaurant business was genuine but the seeming echo of “…waiting list” from the staff answering the phone proves it was misplaced. Tony’s returned to a stove on Duckworth Street to deliver a chef’s menu which changes weekly. The Friday we visit, it features scallops, alligator and moose and the preparations are Peruvian via Thailand and Canton, Punjabi and Italianate. It’s a culinary eclecticism that compounds variety. One week to the next, you’ll be hard pressed to guess what Tony is wowing consumers with.

The Reluctant Chef

Good thing his wine director is so young. Scott Cowan has to hit the ground running four or five times a month, imagining, testing and then acquiring wines to match the fare. It frees him from having to keep a large cellar and enables him to sometimes offer bin ends and delisted products at a bargain. The scallops are a ceviche, delicately dressed with coconut curry and lemon grass and served with irresistibly crisp, fried wontons. This combination is shrewdly paired with Cave Springs’ barely off-dry Riesling, from Beamsville Bench in Ontario. And that Gator vamp on Butter Chicken is treated to the same grape, different terroir, the more robust 2010

The Reluctant Chef

www.occasionsmagazine.ca/nlc

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RESTAURANTS | St. John’s Dr. Heidemann's Graacher Himmelreich Spatlese from the Mosel. Tony dares to serve his moose meat braised over house-made gnocchi. The potato and flour pasta is too often leaden, but Tony’s been perfecting his touch since his first restaurant gig at an Italian joint, 15 years ago. These gnocchi are feather weight. Big game like moose demands a brawny wine and Scott got his with a Washington State Syrah, the 2008 L’Ecole 41.

Adam Gollop had two culinary epiphanies. The first, as for so many nascent chefs, was the food of a simple, family-run restaurant in Paris. The second was in northern Labrador watching the mining camp’s cook, in his whites, landing the char he would serve the crew for supper.

Both influences are evident on the plate at Saltwater: freshest It all ends gracefully with local ingredients with a French another dish of surprising bistro attitude to preparation. airiness, a light chocolate And the Croatian sway of cheesecake that fit perfectly Saltwater’s owner/factotum with a glass of Oloroso sherry. Serge Stojic sees the best The Reluctant Chef perhaps, but Atlantic products sometimes more than willing guests. getting the Adriatic treatment. Thus you are served a pristine, plumb juicy tile of halibut under The Reluctant Chef 281 a roasted pepper, tomato and Duckworth Street, St. John’s olive blanket … with scrunchions. (709) 754-6011 It’s all there, and with the www.facebook.com/ TheReluctantChefRestaurant accompanying Mount Scio savoury-flecked potato cake, it

Saltwater Restaurant & Bar

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Tia Connolly

Saltwater Restaurant + Bar

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Occasions Winter 2013/2014

Jonathan O'Dea


Life is measured in moments. Make the most of them.

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RESTAURANTS | St. John’s

Saltwater Restaurant & Bar

all works. Keeping up the French side, they pair it with a bracing Laroche Chablis. At another table someone is cooing over cloud-like cod tongues and a salt cod cake with a corn and tomato chow and a Pommery mustard aioli. Stoneleigh Sauvignon Blanc, with more Loire style than many New Zealand versions, is the perfect foil. Earlier there was a chowder with house-smoked cod and bacon that, with the Saltwater signature Caesar – shrimp, Montreal steak spice and fresh horseradish – has you begging them to open for Sunday brunch. But the spot is too hot for that: Fridays and Saturdays are always full, and the team (they really are a team) needs some time off. They aren’t bemoaning their part 64

Occasions Winter 2013/2014

of the boisterous St. John’s scene. Adam says he wants the dining room to be noisier than the kitchen, he wants to see a few elbows on the tables. He asserts this is “shabby chic” but the room’s walls of narrow off-white plank and the economic decoration is too clean and well lit for that description. The open space could as easily be twine loft back of a fishing stage or swish digs in Tribeca. We finish with a moist, partridgeberry pudding, bursts of tartness lifting it somewhere lighter than it can be. Okay, nothing French or Croatian about that, but we’re in Newfoundland & Labrador, after all. Saltwater Restaurant + Bar 284 Duckworth Street, St. John’s (709) 754-5670 www.saltwaterrestaurant.ca


GRAPE EXPECTATIONS | Sparkling Wines

ANDREW’S PICKS FO

Andrew Facey Andrew Facey is NLC’s Sommelier and Senior Product Knowledge Consultant

The cold weather is upon us, and the holiday season is fast approaching. Changing temperatures mean a change in the foods that many of us eat, with rich meats and root vegetables often taking center stage. Whether you are looking for a perfect pairing for lamb shanks, or just a nice gift for someone who you think deserves it, your local Liquor Store has a wine for you. Here are five wines that I hope to be indulging in at some point over the coming months….

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Rosé…

Bubbles…

Malivoire Ladybug Rosé VQA (Ontario, $19.50) This gem from the Niagara Peninsula in Ontario should not fool you by its name or its colour. It is dry, and it is well-made. While I usually sip on my rosés quite chilled, on a patio, in the summer, this wine can be enjoyed any time of year as it is a great food wine. It is another great match to Christmas dinner and features crushed red fruits such as cherry and strawberry and mouthwatering acidity to cleanse your palate after each bite of food.

Brouette Vouvray Brut Blanc (France, $19.98) I love bubbles! This dry sparkler from the Loire Valley is made in the traditional method (the same method used in the Champagne region). Vouvray is a region known for the Chenin Blanc grape variety, and this wine admirably demonstrates Chenin Blanc’s ample acidity and stone fruit aromas and flavours. Start off any festive occasion with a chilled flute of this wine, or serve it with finger foods and lighter fish dishes.

Occasions Winter 2013/2014


OR THE HOLIDAYS

White…

Red…

Sweet…

Whitehaven Marlborough Pinot Gris (New Zealand, $21.49) New Zealand – the land of Sauvignon Blanc – is fast becoming known for other aromatic varietals as well. One sip of this Pinot Grigio by Whitehaven will show you why. The cool-climate growing conditions found throughout the country help to preserve the grapes’ natural aromas of pear and peach, as well as its crisp acidity. Regular stirring of the lees after fermentation has added a beautiful creamy texture and mouth feel to this wine. I really enjoyed this wine with turkey dinner last Christmas.

Masi Amarone Costasera (Italy, $43.49) This wine has a special place in my heart as it was the actual product that set me on my wine journey so many years ago. Masi’s Amarone made me realize that all red wines do not taste the same, and that I was going to have to delve deeper into the subject. This wine which is traditionally served throughout the world at Christmas time is wonderfully balanced and features dried fruit flavours reminiscent of raisins, dates, figs and prunes. Serve a bottle of this wine with blue cheese after a meal and you too will be a believer.

Chateau Romer du Hayot 2005 (France, 375ml, $24.74 ) This product, from the Sauternes region in southern Bordeaux, is sweet. Very sweet! It is a delicacy best served after a meal, either with, or as a dessert, or for the adventurous amongst us, it is the PERFECT accompaniment with pan-seared foie gras. As far as Sauternes go this wine offers real value when compared to others coming out of the region, and 2005 was an excellent vintage for creating these rich, medium- to full-bodied, botrytis- affected wines. In the half bottle format this wine by Chateau Romer du Hayot is the perfect way to end an intimate meal for two!

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Coors Banquet was born in Golden, Colorado when Adolph Coors first brewed it in 1873. Legend has it that, in the late 1800s thirsty miners threw celebratory banquets with Coors as the honorary beer because of its superior craftsmanship. It was nicknamed “The Banquet Beer”.

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BEER BASICS | Great Reads

Books

by Steve Riley

Ever since I discovered that there was more to beer than just a social beverage, I have been frustrated by the disproportionate amount of books about beer versus books about wine. Shelf after shelf on Merlot, Cabernet Sauvignon, the history of wine, leading a wine tasting, geographical wine guides, and winemaking just to name a few. Besides some classics from Canada’s own Stephen Beaumont and the legendary Michael Jackson (not that MJ - the beer legend), the beer shelf was practically empty. That is until recently. With a growing number of small brewers making flavourful beers that push the boundaries on styles that have been forgotten for decades, and people’s thirst for knowledge, there are finally more books on the subject of beer. Wondering what to get that beer lover of yours this upcoming holiday season? Look no further than these great beer books.

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Brews For the Novice

GRAPE EXPECTATIONS | Sparkling Wines

fantastic book to keep handy for a reference as it has easy to find information and has excellent illustrations. If you are thinking of taking your Cicerone (certified beer expert) or Prud'homme exam, this book is where you should start.

in learning more about the technical aspects of brewing as this will lead to a greater understanding of how your favourite beer styles are made.

Beer History For the Beer Expert

Tasting Beer by Randy Mosher When I am asked for a good all-around beer book, I recommend Tasting Beer by Randy Mosher without hesitation. Mosher explains everything in a non-technical and easy to understand style. In this book he takes the reader through an introduction on ingredients, brewing process, styles, tasting procedures, beer and food pairing, and even provides some great trivia. This is a

How to Brew by John Palmer Palmer explains brewing in simple terms in the first half of the book, then in much more technical, detailed terms in the second half. This book is best suited for someone who has been involved with beer for a bit, who wants a more technical understanding of each ingredient’s role in the beer making process. If you have moved past extract brewing and are now all-grain brewing, this book is for you. You don’t have to brew at home to find value

Brewed In Canada by Allen Winn Sneath Despite being thirty years old, I still really enjoy reading this book every couple of years. It chronicles the 350 year history of beer in Canada, but it’s the developments in the past 150 years that I find particularly interesting. This book helps the reader understand how the Canadian beer business evolved to its current state on the shoulders of John Molson, John Labatt, and the Oland families. Sneath digs deep into the business side of the industry from years past and weaves it all together for the reader. In the process the reader discovers how East Coast brewing families have helped shape the Canadian beer industry.

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BEER BASICS | Great Reads

Beer & Food

A Great Read Are you interested in reading about the history of IPA’s and pubs in the UK? I recommend reading anything by Pete Brown – one of my favourite authors on any subject. Now excuse me while I curl up in front of the fireplace with a glass of Imperial Stout and a great book about beer...now that we finally have some selection. Cheers!

The Brewmaster’s Table by Garrett Oliver This book has long been considered the bible of beer and food pairing. Oliver is both the Brewmaster at Brooklyn Brewery and a Chef. While the book can be a bit dry in some parts, the chapters on his discovery of beer and food pairing and the techniques that he suggests are worth the time spent on this almost 400 page book. Oliver provides the reader a solid history lesson of five major styles that have shaped the beer world and the reference chart for beer and food pairing in the back is worth the price of the book alone.

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Warming Brews Mike Buehler (aka the Beer Thief) is Newfoundland & Labrador’s only Certified Cicerone (Level 2). Here are some of Mike’s recommendations for warming brews to enjoy during the holiday season. To learn more about Mike and the events he coordinates visit www.beerthief.ca.

Occasions Winter 2013/2014

Unibroue La Fin du Monde (750 ml, $6.54) Fuller’s London Porter (500 ml, $3.72) YellowBelly’s St. John’s Stout (750 ml, $6.90) Guinness Draught Can (500 ml, $3.89) Innis & Gunn Oak Aged Beer (330 ml, $3.53)


FOOD | Last Bite

Classic Shortbread

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Occasions Winter 2013/2014


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