FRIDAY, SEPTEMBER 20 South Africa Wine Festival 7-9pm $40 Style: Walkabout Festival, Food and Tasting Stations, No Seating With a wine style that is best described as Old World meets New World, South Africa is currently experiencing a renaissance, producing some of the best wines in its history! Join us at our South Africa Wine Festival, where we’ll be raising a glass to famed regions such as Stellenbosch and Paarl, along with up-and-coming coastal vineyards! Whether you’re a fan of the unique Pinotage grape or the ever-popular Chenin Blanc, the wines of South Africa will easily convert you to New World wines. Gesondheid! SATURDAY, SEPTEMBER 21 Taste-to-Buy – South Africa 11am-5pm FREE Style: In-Store Sale, Tasting Stations Throughout, Main Store Fresh and fruity or big and bold, the diverse wines of South Africa have it all! At our Taste-to-Buy sale, almost all of the wines featured at our South African Wine Festival, and many more, are on sale and open for tasting. We invite you to try before you buy to ensure that you’re going home with the perfect bottle.
GRILLED RAINBOW PEPPERS By Peggy Perry The peppers in this dish will dance with the complex and vibrant Gérard Bertrand Côte des Roses Rosé - one of Peggy’s favourites!
Preparation: 15 minutes Grilling Time: 6 minutes Servings: 6 to 8 servings
Ingredients • 1 garlic clove, minced • ½ lemon • ½ tsp (2 ml) salt • ¼ tsp (1 ml) ground black pepper • ¼ cup (50 ml) olive oil
• 1 cup (250 ml) fresh basil, coarsely chopped • 3 each red and yellow peppers • 1 tbsp (15 ml) olive oil • ½ cup (125 ml) crumbled feta
Directions Place garlic in a blender. Squeeze in 1 tbsp (15 mL) juice from lemon. Add salt, pepper and ¼ cup (50 mL) oil. Blend until mixed. Add basil. Puree to a saucy consistency. Use right away, or cover and refrigerate up to 2 days. Bring to room temperature before using. Oil grill and heat barbecue to medium-high. Slice peppers into quarters. Place peppers in a large bowl. Drizzle with 1 tbsp (15 mL) oil. Toss to evenly coat, then place on grill. Depending on size of grill, you may need to barbecue in two batches. Barbecue with lid closed until peppers are lightly charred, turning often, 6 to 8 minutes. Remove peppers to bowl as they are done. Evenly drizzle basil sauce over top and toss peppers until well coated. Place on a platter, then scatter feta overtop. Delicious warm or cover and leave at room temperature up to 3 or 4 hours. Nutrients per serving 2.1 g protein, 10.3 g fat, 6.6 g carbohydrates, 0.7 mg iron, 56 mg calcium, 232 mg sodium, 1.3 g fiber, 122 calories
9 | Willow Park Wines & Spirits