taste_summer2015-download

FOOD/DRINK/MORECOMPLIMENTARYSOAK UPTHE SUNHAMMOCK WINESSipping splendour for lazy days 4A VINEYARD WEDDINGAn intimate outdoorsummer celebration 8DINNER UNDERTHE STARSLight up your patio lanternsand delight your guests 40DELICIOUSDESTINATIONSAperitifs from aroundthe world 46OVER 50 NEW RECIPES INSIDE

TANQUERAY ® GIN &TONICPour 1.5 oz. of Tanqueray London Dry Gin over ice into ahighball glass. Squeeze lime and drop into the glass.Fill with tonic water and mix.

soak up the suncontentsHAMMOCK WINES. ..............4For those long, lazy summer afternoons.A VINEYARD WEDDING. ...........8Celebrate with food and wine amongthe vines.A GIFT OF WINE: SHARE YOURWEDDING WINE WISH LIST......... 16A unique idea for couples who haveeverything.CELEBRATE CANADA:FROM COAST TO COAST ........... 20Raise a glass (and a plate) to this greatcountry of ours!PRETTY IN PINK ................ 26Nothing says summer like a refreshingglass of rosé.TRY SOMETHING NEW............ 30You saw it here first!SPARKLING SUMMER DISHES. ...... 32Impress your guests with this bubblysecret ingredient.THE ART OF THE ARGENTINE ASADO.. . 36Spark up the grill and celebrate summerwith this Argentine tradition.DINNER UNDER THE STARS......... 40On warm summer nights light up yourlanterns and take the party outdoors.DELICIOUS DESTINATIONS. ........ 46Appreciate la dolce vita with aperitifsfrom around the world.MAKE IT MEATLESS .............. 50Marvelous meal ideas for the vegetarianin you.HOT BUYS .................... 54They’re flying off our shelves!32SALMON ON THE WILD SIDE........ 56Wild salmon in wonderful ways.BAR STARS: BRAD STANTON &ROBYN GRAY OF PROHIBITION...... 60Our Bar Stars present Prohibition. Thisis the bar you have been waiting for.FRESH-PICKED FRUIT PIES.......... 66Spectacular summer fruit in deliciouslittle parcels.ALFRESCO DINING............... 70Take outdoor dining up a notch.FLAVOURS OF SUMMER ........... 74Try one or try them all.56601

contentsREFRESHING WATERMELON ........ 76New ways to enjoy the juiciest of fruits.THE LURE AND ALLURE OF GIN. ..... 82Raise a glass to this fresh and everevolvingspirit.CELEBRITY PROFILE: HOWARD SOONTHE TAO OF TERROIR............. 86The BC winemaking legend talksphilosophy, biochemistry and wine.AN INTERNATIONAL AFFAIR ........ 90Four deliciously diverse dishes fromaround the globe.BRIX RESTAURANT. ............. 94Rediscover this gem of Vancouver’sYaletown.CRASH COURSE IN SPARKLING WINE. 100It’s all about the effervescence.INSIDER PICKS: HAIL CAESARS!. .... 104Category Manager Adele Shaw shakesup a Canadian classic.SIMPLE SALAD SUPPERS.......... 106Perfect for that upcoming heat wave.THE COCKTAIL MENU: VODKA...... 110Bar Stars Brad Stanton and Robyn Graywork magic with the clearest spirit.NARAMATA BOUND. ........... 114The unique aura and pioneering spiritof this famous BC wine region.ALL DECKED OUT: A MAKE-AHEADDECK PARTY.................. 118Cook ahead and join the party.AGAVE A-GO-GO!. ............. 122Highland and lowland tequilas are theperfect base for these summer cocktails.HUNTING FOR BERRY TREASURES ... 128Berries grace our summer tables frompizzas to pies.MINERALITY IN WINE ........... 134Join the oenological debate.CONSULTANT’S CHOICE. ......... 139Six favourites from our experts.VERY SPECIAL EVENTS. . . . . . . . . . . .140RECIPE INDEX................. 142from the cover…ABSOLUT APEACH VODKASweden $22.89 200923Made through Absolut’s continuousdistillation process, with onlypeach essence and no additionalsugar, Apeach vodka is a refreshingburst of flavour in your glass.ABSOLUT VODKASweden $22.99 110056The original Absolut, crafted todeliver a pure, grain-based spiritthat is unique to Åhus, Sweden.The nose is clean with a hintof wheat, leading to a smooth,mellow palate with shots of licoriceand dried fruit on the finish.941221282

contributorsOffering different perspectives on all aspects of beverage alcohol, each issue ofTASTE magazine features a collaboration of informative editorial from a diversegroup of beverage industry professionals. Meet the talented writers who havecontributed to the 2015 summer issue of TASTE.RHYS PENDERMASTER OF WINECAROLYN EVANS HAMMONDWINE CRITIC/SOMMELIERJAMES NEVISONWINE WRITERDAENNA VAN MULLIGENWINE WRITERKASEY WILSONFOOD AND TRAVEL WRITERADELE SHAWCATEGORY MANAGER, SPIRITS,WINES OF SOUTH AFRICAJUDITH LANEWINE WRITERIAIN PHILIPWINE WRITER & EDUCATORDANIELLE TATARINBARTENDER/DRINK STYLISTMICHAELA MORRISWINE WRITEREDITOR-IN-CHIEF .................Paulette ParryEDITOR .................... Lavaughn LarsonART DIRECTOR .............. Lydia Del Bianco CGDMANAGING EDITOR/ART DIRECTOR .... Susanne KnightGRAPHIC DESIGNER ................Pauline WhiteDIGITAL IMAGE ARTIST ...........Diane SmallwoodPRODUCT CONSULTANT ............... Frank YaoPHOTOGRAPHY .............. Ken Mayer Studios. . . . . . . . . . . . . . . . . . . Joe Borrelli Photography(pages 60–65, 94–99, 110–113)FOOD WRITERS AND STYLISTS .......... Nathan Fong. . . . . . . . . . . . . . . . . . . . . . . . Irene McGuinness. . . . . . . . . . . . . . . . . . . . . . . . . . Lawren Moneta. . . . . . . . . . . . . . . . . . . . . . . . . . Céline TurennePRINTER ..................... Mitchell PressWe thank Crate & Barrel (crateandbarrel.ca) for the bluemosaic table on the cover. We also thank World MosaicTile (B.C.) Ltd. (worldmosaictile.com) for tiles in AgaveA-Go-Go and Cambie Flowers (cambieflowers.com) forflowers in A Vineyard Wedding.To inquire about advertising opportunities, pleasecontact Lavaughn Larson at 604 252 3094 orSusanne Knight at 604 252 3364 or emailtaste.magazine@bcliquorstores.com.Prices are subject to change without notice. Prices donot include taxes. In the event of any error or omissionpublished in this magazine, the product description anddisplay price in the liquor store will prevail. Products inthis publication will be available as of June 2015. Quantitiesmay be limited. Items with very limited quantities aredistributed only to Signature BC Liquor Stores.Visit bcliquorstores.com or download our freeiPhone or Android app to locate any product sold atBC Liquor Stores and for current pricing information.2625 Rupert Street, Vancouver, BC V5M 3T5Phone 604 252 3000 | Fax 604 252 3099taste.magazine@bcliquorstores.comTASTE magazine is printed on 30 percentrecycled paper using 100 percent vegetableink. TASTE magazine is a publication ofBC Liquor Stores.OUR SYMBOLS Country of Origin BC VQA Wines Sweetness Code Organic BC Craft Beer Ontario VQA Wines Kosher3

HAMMOCK WinesSummer days are here and, if youhave planned well, there will besome long, lazy afternoons whenyou can stretch back and relax, maybe ina hammock or on a blanket on the grassunder the shady branches of a tree. Thisis the perfect moment to slowly sip a niceglass of wine and get lost in a good book,or maybe just lost in your thoughts.Choosing the right wine to pair withthis luxury leisure time is about findingsomething suitably refreshing. Crisp,white wines, dry, savoury rosés and light,juicy, vibrant reds are the answer to keepyou refreshed and to complete the perfectafternoon or evening of relaxation.Choosing a wine that you don’tneed to think too much about isimportant if you are trying to relax.The wine should have plenty of flavourintensity, but not require you to expendtoo much effort sniffing and swilling tocoax out hidden complexities. In short,you don’t want an expensive, subtle,overly complex wine that will take awayfrom your relaxation. Sometimes, thebest wines for the occasion are not themost complex and intriguing, but ratherwines that offer plenty of flavour in aless complicated way.With the warmth of the sun’ssummer rays, the wine has to be light,fresh and generally with plenty ofacidity to provide respite from the heat.There are many white wines that can fitthe bill, but it is best to avoid anythingtoo rich, too oaky or too full-bodiedthat might lack that refreshing edge.Think of white wines with mineralityand zip such as Sauvignon Blanc, dryRiesling and Chablis. These generallyhave plenty of flavour intensity, butare also very high on freshness. Servednicely chilled, they will keep you fromsweltering in hot weather.Anyone who has travelled, orat least dreamed of travelling, to theMediterranean knows that warmsummers are the perfect match fordry rosé. In North America, we oftenexpect rosé wines to be sweet andfruity, but around the Mediterranean, itis dry rosé that rules and provides thatmuch needed freshness. Look for anydry rosé from Provence, the RhôneValley or Spain, or pale-colouredand dry New World versions madein the Mediterranean style. Rosé, bydefinition, should not be too much ofanything, but rather the perfect middleof-the-road,refreshing drop to pair withyour lazy afternoon.It is not uncommon for winedrinkers to only consider red wine forchilly winter nights and hearty plates ofred meat, but there are many red winesthat can be juicy, lively and refreshingin the summer. Generally, light-bodiedwines are the best for lounging ina hammock. Lightly chilled, winesmade from the Gamay grape, such asBeaujolais and some lighter-bodiedPinot Noirs can be excellent on a hotday. There are also a number of light tomedium-bodied European reds, such asValpolicella, Barbera and Dolcetto fromItaly, and many of the indigenous grapevarieties of Portugal that are nice with abit of a chill if you like something verydry and savoury tasting.It is important not to forget sparklingwine. Chilled, bubbly and refreshing,it is your perfect hammock companion.Just the thought of relaxing with a glassof bubbly is enough to make almostany occasion feel special. Champagneis always the best choice if your budgetstretches that far. If not, don’t despair,as there are many great-value sparklingwines from around the world.4

RHYS PENDERRhys Pender became Canada’s youngest Master of Wine in 2010. He is a wine educator, consultant, judgeand freelance writer through his company Wine Plus+ and his website www.rhyspender.com. He is aregular contributor to Montecristo and Savour. In 2008 Rhys was named one of the “Top 40 FoodiesUnder 40 in Western Canada” by Western Living magazine.Crisp, white wines, dry, savoury rosés and light, juicy,vibrant reds are the answer to keep you refreshed and tocomplete the perfect afternoon or evening of relaxation.5

HAMMOCK WINESThere are manygreat wine choicesto help youspend a relaxingafternoon, allowingyourself to winddown from thebusyness of life.CRISP WITHZIPPY BUBBLESLOUIS BOUILLOT CRÉMANTDE BOURGOGNE BRUT ROSÉPERLE D’AUROREFrance $23.49 494856Pale salmon in colour, the noseis subtle with some nice bready,yeasty notes and strawberry,apple, light floral and savourydried herbal aromas. The palate iscrisp and fresh with zippy bubbles,lots of clove spice, raspberry andstrawberry, and a long mineralfinish. A perfect match forpork, bacon or grilled quail.LA VIEILLE FERME ROSÉFrance $11.49 559393The bouquet offers subtle aromasof strawberry and slightly floralnotes with a touch of dried herband tobacco. The palate is dry,crisp and refreshing with somestrawberry and orange citrusflavours with a touch of licoriceand a medium-length finish. Thisis a good value, crisp, dry, slightlymineral rosé that’s perfect formost summer moments.Try French sparkling wines labelled ascrémant or Spanish cava for wines madethe same way as champagne, but fromless prestigious and much less expensivevineyards. Australia, New Zealand,South Africa, the USA and Canada alsomake excellent and affordable bubbliesthat are worth trying.There are many great wine choicesto help you spend a relaxing afternoon,allowing yourself to wind down fromthe busyness of life. Keep the choicesrefreshing, simple and characterful toallow you to concentrate on your book,or thoughts, and fully relax. Crispwhites, dry rosé, sparkling and light redswill all work. In fact, the most difficultchallenge in the hammock is where toput your glass while you turn the pagesof your book without spilling it.WILLIAM FEVRE CHABLISCHAMPS ROYAUXFrance $27.99 25270Classic, refreshing, steely, mineral,oyster shell and green apple aromasfinish with dried herb notes onthe nose. The palate is crisp andintense, high in zippy acid and verymineral with flint and oyster shellalong with green pear and appleon a long and complex finish.Perfect to sip on its own or withyour favourite deep-fried snacks.TRY IT WITHGRILLED LAMBBRICCOTONDO PIEMONTEBARBERA FONTANAFREDDAItaly $16.99 898718This wine has an intense andcomplex nose of black plum,blueberry, leather, meat and burlapwith slight barnyard earthiness.The palate is vibrant and juicywith Barbera’s high acidity givingfreshness and liveliness. Themixed berries, spices, mineral,meaty and dried herb noteslinger on a long, savoury finish.Try with grilled lamb leg steaks,red pepper-infused sausages orvenison with blackcurrant sauce.MASI BONACOSTAVALPOLICELLAItaly $13.29 285585A light, vibrant and fruity redwine with an aroma of juicy redberry and raspberry fruit, damsonplum and hints of barnyard, driedherbs and dried flowers. Thepalate is light and refreshing withcherry, plum and a savoury, earthy,lavender-scented finish. Enjoy itslightly chilled with charcuterie.GREAT WITHFRESH SALADSERRAZURIZ ESTATE SERIESSAUVIGNON BLANCChile $12.29 286385A nice combination of tropicalgooseberry and passion fruit withsome lemon and freshly cut grass.The palate is lively and intensewith crisp, refreshing acidity, spicygreen jalapeño pepper, asparagus,citrus and some green beanalong with the passion fruit, alllingering on a long, zippy finish.Great with fresh salads, grilledasparagus or summer beans.Prices do not include taxes7

A VINEYARDWeddıngEELAYERED RED WINECHOCOLATE CAKE8

RECIPES AND FOOD STYLING BY LAWREN MONETA FOR RECIPES, SEE INDEX ON PAGE 142MINISTRAWBERRYSHISO TARTSCHAMPAGNETRUFFLES9

A VINEYARD WEDDING FOR RECIPES, SEE INDEX ON PAGE 142GRILLED BEEF TENDERLOIN WITH MINT AND GREEN ONION BUTTERSERVED WITH FIRE-KISSED GREEN BEAN SALAD AND MINI POMMES ANNAPAIRS WITH WEDDING DINNEREDGE CABERNET SAUVIGNONUSA $28.29 80374Brooding flavours of cherry,blackberry and ripe plum areenveloped in a layer of velvetytannins, with a kiss of earth andmineral hinting through thetoasted-oak backbone. Pair withgrilled beef, pork or chicken wings.MONTE ANTICO TOSCANAItaly $15.69 587113This dark ruby-coloured Tuscanblend offers aromas of leather,licorice, plum and cherries onthe nose and a medium- tofull-bodied palate. Soft tanninsprovide a firm backbone. Enjoywith hamburgers, spaghetti andmeatballs, grilled meat or bakedeggplant in tomato sauce.Prices do not include taxes11

LOBSTERBLINISDEVILLED QUAILEGG CANAPÉSPROSCIUTTO ANDSOUR CHERRY BITES12

A VINEYARD SUMMER WEDDING VINEYARD WEDDING FOR RECIPES, SEE INDEX ON PAGE 14213

A VINEYARD WEDDING FOR RECIPES, SEE INDEX ON PAGE 142PAIRS WITH WEDDING CANAPÉSCEDARCREEK PINOT GRISBC VQA $17.39 561175Expect a delicate, toasted nutopening followed by floral andtropical fruit notes. Mediumbodiedwith cream and pearsrolling across the palate, this is asure match to patio fare, halibutand local seafood dishes.MISSION HILL RESERVECHARDONNAYBC VQA $20.29 18812This Chardonnay boasts an intensenose of wood, spice, tropicalfruits and vanilla. The oak iswell integrated, showing a juicybut dry palate of butter, lees,passion fruit, guava and apple ina medium- to full-bodied mouth.Pair with halibut or chicken.TAITTINGER BRUT RÉSERVEFrance $59.99 457713This luscious wine features lingeringeffervescence with expressivearomas of honey, brioche, floral andvanilla. Smooth textured with a finebalance of delicate fruit flavoursand refreshing yeast characters, itcan be enjoyed with a meal, as anaperitif or for a special occasion.PAIRS WITH WEDDING DESSERTSMOËT & CHANDONNECTAR IMPÉRIALFrance $65.29 509695Bright golden in colour witha persistent mousse, a richbouquet of baked bread, peach,mango and vanilla greets thenose, followed by a voluptuousand vibrant entry of exotic fruitflavours and a slightly sweetfinish. Perfect for any occasion.RED ROOSTER RIESLINGBC VQA $14.79 498840Refreshing, with a dollop ofsweetness, at 8.5 percent ABV,this snappy Riesling packs enoughacidity and minerality to beenjoyed just about anywhere withanything, from a backyard picnic,to a multi-course Asian meal.CHÂTEAU DES CHARMESVIDAL ICEWINEBC VQA $22.59 565861 200 mlA beautifully balanced Vidalicewine with focused aromas ofapricot, honey, butterscotch andflowers. The palate is rich and lush,coating the mouth with intense,sweet grape flavours and lacedwith bright acidity. Enjoy withdesserts such as tarts and flans.Prices do not include taxes15

AGiftOF WINESHARE YOUR WEDDINGWINE WISH LISTIf marriage is in your future, and bothof you are wine lovers, considercreating a special wedding wine wishlist to share with your guests insteadof the usual household goods gift listsat department and specialty stores.Today, couples about to tie theknot may already be living together,or they’ve been out on their own foryears. If the latter is the case, they’lllikely have the usual kitchen anddining necessities plus linens, towelsand sheets in spades. More, they maywell be marrying two households’worth of possessions into one home.And weddings often bring multiplesof certain gifts: we’ve all witnessed (orreceived) two toasters, three blenders,several slow cookers and other wellmeantshower and wedding presents.A wine wish list can change thingsup. It’s a boon for both lovers of wineand those who want to learn more, andstock a cellar too. It’s as easy as includingthe information and a link on weddinginvitations (or as an invitation insert),and on your wedding website, if youhave one. (This also works well forthemed showers.)Check out the BC Liquor Storesapp. This lets you click on specificbottles and add them to “My Cellar”which can be personalized as “Sarahand Steve’s Wedding Wine Wish List,”for example, and shared with guestsvia email and Facebook. It’s especiallyuseful in that it details each wine onyour list and, by clicking on a selection,it will show which stores have the winein stock. Make a day of it with yourspouse-to-be and visit your local BCLiquor Store to scan bottles that are ofinterest and add them to your wish list.Create a list that includes winesat all price points. This will keep yourcellar interesting and also offer guests acomfortable range of options.First, decide which wines you’d liketo collect. Do you have favourite varietalwines, such as Cabernet Sauvignon,Pinot Noir, Merlot, Syrah, Chardonnay,Riesling or Pinot Gris? Do you have athing for rosé? Including champagneand sparkling wine in the mix is bothsmart and celebratory – there are endlessoccasions for bubbles. Consider bottlesfrom your favourite regions, such as theOkanagan and California, or explore theSet up a WeddingWish List on BCLiquor Stores’ MobileApp using “My Cellar,”then share it withyour friends by emailor Facebook. It’s easy!wines of Italy, France, Spain, Germany,Argentina or Australia. If you’ve wantedto get to know Bordeaux wines better,this is a prime opportunity. Thereare reds and whites at all price points,including expressive options at $20to $50 and plenty under $100. Priceselections climb far higher, for thosewho want to splash out.Lists can be specific as to particularlabels and vintages. A smart option isto opt for both bottles that are ready todrink now and those that you’ll cellar.Duplicates are fine, and far better thanmultiple toasters. You’ll be able to tastethe wines at different stages and see howthey are aging. Besides, who is goingto pout if they receive several bottles ofchampagne, Amarone or Malbec?Consider large formats – theseimpressive-sized bottles can rangefrom one-and-a-half to three litresand beyond. They’re ideal to cellar andsave for future celebrations, such as ananniversary or housewarming, and aremade to share with family and friends.If you’re unsure about what to list,check with BC Liquor Stores in-storeProduct Consultants. They have awealth of information about what’s onthe shelves (both wine and spirits), canturn you on to special bottles, and willlikely provide the backstory. (They canalso help with recommendations forwines to serve at your wedding.)Of course, invitees may go “rogue”16

JUDITH LANEJudith Lane is a Vancouver-based wine and spirits writer. In addition to TASTE Magazine her workappears in the Vancouver Sun’s “The Grapevine” blog, Gayot.com, Montecristo, NUVO, and theGeorgia Straight. She is a long-standing wine competition judge, and enjoys judging wine and foodpairing events, and cocktail competitions. Follow Judith on Twitter @lanestar.Create a list that includes wines at all price points. Thiswill keep your cellar interesting and also offer guests acomfortable range of options.REFINED VINTAGECHAMPAGNEMOËT & CHANDON DOMPÉRIGNON VINTAGE 2004France $199.99 280461Vintage champagne is magic.Refined and harmonious, the2004 Dom delights with finebubbles, aromas of white flowers,brioche and citrus leading to arich and creamy palate tingedwith strawberries and pears,and a gentle minerality on thefinish. Drink now or cellar.CHÂTEAU DE FERRANDSAINT-ÉMILION GRAND CRUFrance $39.29 861849With origins in 17 th century France,this St. Émilion Grand Cru justmight start a love affair withBordeaux wines. Elegant, enticingand balanced, its currant andraspberry notes accent a spicy,earthy, savoury palate enhancedwith silky, fine-grained tannins.Prices do not include taxes17

A GIFT OF WINEand surprise you with something froma little-known winery in Croatia orTasmania, a case of summery whiteparty wines, or perhaps wrap up afortified wine such as sherry or port.Don’t overlook fine stemware andcarafes. These are perfect to add to awedding registry; they easily elevateeveryday wines and respect the pricierones. Simple, quality corkscrews aremajor, as is the classic two-prongedmodel, a must for removing dry,crumbling corks. A wine fridge is awelcome addition to any wine lover’shome. Ditto a subscription – print oronline – to a wine magazine. Flushfriends might pool their resources andgive a getaway to wine country in BC,Washington, Oregon, California, orfurther afield.If cocktails are more your thing,switch out wine for spirits on yourwish list. There is a wealth of options tochoose from, whether you’re buildinga bar from scratch or are major fans ofparticular spirits such as single malts,tequila or gin. Consider Cognac orArmagnac for a sophisticated touch. Gobeyond familiar labels and search out aspecialty liquor or liqueur.Stylish barware, including shakers,glassware or special ice cube trays is afun option to add to a registry. Or asession at a mixology school or food andwine pairing classes are also great gifts.If you’re into entertaining, a retro cutglasspunch bowl, complete with cupsand ladle, sends a clear message.Do remember, a handwrittenthank you is a must. Invest in acouple of pens that write on glass,and note the gift giver on each bottle.You’ll be able to thank your friendsnow and later when you enjoy theirpresent, perhaps with them.TEDESCHI AMARONEItaly $48.99 110312The Tedeschi is an engagingintroduction to Amarone wines,a style whose grapes undergoappassimento (a traditional airdryingprocess that concentratessugars and flavours). Velvety,raisiny and slightly sweet, it hascassis, licorice and mocha notes,firm tannins and a long finish.SMOOTH ANDELEGANTOSOYOOS LAROSELE GRAND VINBC VQA $39.19 129999This bold BC icon wine is a ringer fora Bordeaux blend, perhaps becauseof its French ownership. Smoothand elegant, with layered savourynotes of leather, spice and cassis,accented with fine tannins and alingering finish. Drink now or cellar.ALBERTA PREMIUMCANADIAN RYE WHISKYCanada $20.69 984A relative rarity, this 100 percentCanadian rye whisky is trendingwith spirit lovers. Distilled fromprairie-grown rye and agedfor five years in new and usedbourbon barrels, the resultingspicy whisky tastes of toffee andfruit. Enjoy neat and in cocktails.VIBRANT ANDRICH IN A CHICCERAMIC BOTTLEMER SOLEIL SILVERUNOAKED CHARDONNAYUSA $25.29 143784A vibrant, rich and balancedChardonnay, the Mer Soleil Silverentices with melon, peach, tropicalfruit and lime, with generousacidity and minerality. The chicceramic bottle is reminiscentof the concrete vats in whichthe wine is made and aged.MONTES ALPHACABERNET SAUVIGNONChile $22.99 322586Launched in 1987, this game changerwas Chile’s first premium wine.Intense, complex and concentrated,this silky Cabernet Sauvignon isbursting with blueberries and cassis,savoury herbs, pepper, smoke andleather. The tannins are soft andsweet, the finish long and peppery.A REFINED AÑEJODON JULIO 1942AÑEJO TEQUILAMexico $134.99 291237Made to commemorate founderDon Julio’s distilling beginningsin 1942, each batch of this smallpot-still añejo makes just six barrels.Bottle-aged for 30 months, it’svelvety smooth with roasted agave,vanilla, toffee and citrus flavours.Sip this refined añejo neat.Prices do not include taxes19

CELEBRATECanadaFROM COAST TO COASTTHAI MAPLE-GLAZED SALMON SERVED WITH LENTIL SALAD20

RECIPES AND FOOD STYLING BY IRENE MCGUINNESS FOR RECIPES, SEE INDEX ON PAGE 142PAIRS WITH THAI MAPLE-GLAZEDSALMON SERVED WITH LENTIL SALADCEDARCREEK PINOT NOIRBC VQA $21.69 567412An immediate burst of raspberry,strawberry and plum aromas isreinforced by earth and spice. Thepalate is medium-bodied, complexand smooth, offering toasted oak,red berries and velvety tanninsthat make this fantastic PinotNoir a sure match for sockeyesalmon, seared tuna and asados.BLASTED CHURCH CABERNETSAUVIGNON MERLOTBC VQA $24.29 734541This red is a blend of severalindividually vinified varietals.Alluring aromas of mint, eucalyptus,cassis and spice dominate thenose. The palate shows layersof currants, cedar, dark berriesand leather, with a solid, spicedfinish. Pair with dark chocolate,roast lamb and smoked meats.JAZZED-UP ARCTIC BURGERS SERVED WITHKICKED-UP GRILLED CORNPAIRS WITH JAZZED-UP ARCTICBURGERS SERVED WITH KICKED-UPGRILLED CORNSANTA CRISTINA TOSCANAItaly $12.79 76521Santa Cristina displays aconcentrated nose with aromasof earth and tobacco backedby black cherry and violets. Onthe palate, it is refreshing withfleshy tannins and raspberries.Pair with burgers, spaghetti inred sauce, or strong cheeses.STAG’S HOLLOWHERITAGE BLOCKBC VQA $21.79 115972This Bordeaux-style blend has alovely nose of cedar, dark fruitsand spice with a hint of desertsage. Plum, cassis and chocolateflavours complement dried herbnotes and soft, ripe tannins onthe palate, leading to a crisp,lingering finish. Pair with rootvegetables and roasted meats.Prices do not include taxes21

CELEBRATE CANADA FOR RECIPES, SEE INDEX ON PAGE 142LOBSTER MINI BITESPAIRS WITH LOBSTER MINI BITESQUAILS’ GATE CHARDONNAYBC VQA $20.29 377770This full-bodied Chardonnay isround, rich and luscious withattractive aromas of ripe peach,pear and butter, and flavours oftoasted almonds and caramel. Pairwith scallops, lobster in buttersauce, crab cakes or chicken breast.CONUNDRUM CALIFORNIAWHITE WINEUSA $21.99 390831Lush aromas of apricot nectar,melon and pear are matched withflavours of tangerine, honeysuckleand blossoms. Rich yet subtlewith citrus, vanilla and spiceundertones on a creamy, roundedmouth feel. Pair with turkey,Asian fare and spicy dishes.Prices do not include taxes23

CELEBRATE CANADA FOR RECIPES, SEE INDEX ON PAGE 142PAIRS WITH GRILLED PEACHES WITHMAPLE WALNUT ICE CREAMDISARONNO ORIGINALEAMARETTOItaly $25.29 2253Pungent aromas and flavoursof bitter almond, maraschinocherry, madeira, vanilla andmarzipan are balanced by zestylemon and apricots, leadingto a toasted almond finish.GEHRINGER SIGNATURERIESLING ICEWINEBC VQA $44.99 504860 375 mlFrom one of the Okanagan Valley’smost consistent producers, this isa focused icewine with a bouquetof lush honey, ripe stone fruits andlime contrasted by firm acidityto maintain a vibrant character.Enjoy with fruit salad or desserts.GRILLED PEACHES WITH MAPLE WALNUT ICE CREAMSERVED IN ADULTBLUEBERRY LEMONADEADULTBLUEBERRYLEMONADESTOLICHNAYA PREMIUM VODKALatvia $23.29 69781Focused and potent aromas ofgrain alcohol leap from the glassfollowed by a sharp citrus burstwith hints of almonds. The entryis creamy and silky, leading to amedium-bodied palate that tastes ofaniseed and citrus. Warm, smooth,Stolichnaya finishes on a floral note.Prices do not include taxes25

26PRETTY IN Pink

MICHAELA MORRISMichaela Morris is a wine writer, educator, presenter and co-owner of Vancouverbasedconsulting company House Wine (www.housewine.ca). She holds the Wine &Spirit Education Trust (WSET) Diploma and is a local instructor for the program. Besidesmaking regular radio and television appearances, Michaela is also the wine columnist forWestEnder and contributes to EAT Magazine. Follow her on Twitter @MichaelaWine.The inherently cheerful nature of rosé matches themood of summer. It’s simply made for picnics, lazylunches, barbecues, bocce games and patio sipping.Long gone are the days whendrinking rosé wasn’t cool.Once upon a time, it wasonly acceptable while vacationingin the Mediterranean far away fromjudgmental eyes. The pendulum hasdefinitely swung the other way, and inthe last few years, rosé has exploded inpopularity. In fact, savvy wine drinkershave embraced pink year-round.Nevertheless, consumption reaches afever pitch in the summer, when thewarm weather inspires acute cravingsfor a chilled glass of refreshing rosé.Rosé’s defining charm is itsbeautiful colour. With a spectrumof hues, from copper and onion skinthrough salmon and pale pink, all theway to lollipop red, rosé offers a wholelot to gaze at. But just how is this rosykaleidoscope achieved? While it mayseem intuitive to blend red wine withwhite, this generally doesn’t happenwith quality rosé, especially in Europe.(The exception to this is champagne.)Red or rosé, the colour of a wine comesfrom grape skins, as the juice of mostgrapes is actually clear. The preferredtechnique for rosé winemaking is tomacerate the grape skins in the juicefor just a few short hours and up totwo days at the very most. (Reds willmacerate at least a few days, if notweeks.) The longer the maceration, thedarker the colour, but it also dependson how deeply pigmented the skins are.Rosé can therefore be made from anyblack-skinned grape, and each one hasits own unique tint.As appealing as rosé’s colour is, itsresemblance to candy floss may tricksome into thinking that the wine willbe sweet. This actually bore true withpopular pink brands in the 1950s and1960s, as well as white Zinfandel inthe 1980s. As sweet wines declined inpopularity, many wine drinkers turnedtheir backs on rosé altogether. Yet theregions traditionally associated with rosémake them dry.The South of France has beenhappily chugging (and making) dryrosé for ages. Locals need a refreshingalternative to their reds to slake theirthirst during the scorching days ofsummer. With plenty of black grapesto choose from, rosé production iswidespread. Grenache, with lush redberries and spicy notes, is particularlycherished, as it produces juicy winesthat are fruit driven and low in tannin.Fragrant, light and fruity Cinsault is acommon blending partner. Syrah andMourvèdre can add body, darker fruitand floral notes. The lesser-knownTibouren grape imparts evocative scentsof sun-dried herbs, while Carignanand even Cabernet Sauvignon providecolour and structure.With more than 80 percent of itswine production dedicated to rosé,the region of Provence is the South ofFrance’s poster child for pink wine. Thestyle here is distinct. With just a kiss ofcolour, Provence’s pale rosés fall intothe light-salmon or faint onion-skinspectrum. Svelte, crisp and dry, thesedemurely blushing beauties are elegantlysimple, like a little black dress. Thesprawling Côtes de Provence, alongwith the neighbouring Côteaux d’Aixen-Provence,are the region’s mostimportant appellations. Flavourful localmatches include bouillabaisse, garlickyaioli and black-olive tapenade. You cantest drive any of these pairings, as a bevyof Provence rosés from the 2014 vintagewill grace BC Liquor Stores shelves thissummer, kicking off with an in-storepromotion in June.For more robust rosés, look tothe appellation of Tavel in France’ssouthern Rhône Valley. Solely devotedto the production of pink, Tavel’sfuller-bodied dry rosés are heady, withgenerous alcohol and concentratedripe-fruit flavours. Grenache andCinsault dominate, but the winesof Tavel sport a deeper colour than27

NEWACIOUSBodaciously smoothPINOT GRIGIOPlease drink responsibly.

PRETTY IN PINKtheir Provençal counterparts. Theyprovide a gutsy mouthful, ideal forsubstantial fare including barbecuedchicken, pork or even lamb.Equally characterful rosés hailfrom Spain, where they are calledrosados. These too are traditionallydry. The regions of Navarra and Riojaare reliable and reputable sources.Once again, Grenache (known hereas Garnacha) is the grape of choice,though Tempranillo, Spain’s reigningindigenous red grape, may show up toa greater or lesser degree. As you travelsouth, Monastrell (aka Mourvèdre)is responsible for even deeper, darkerexamples. Dry, but intensely fruitySpanish rosados work like a charm withsalty tapas such as sardines, anchoviesand olives.Beyond these classic regions,rosés pop up everywhere. Pink winehas also caught on with New Worldproducers, and winemakers are lettingtheir imaginations run wild. A range inwinemaking technique, grape varietiesand sweetness makes for a huge diversityof style, and summertime is the perfecttime to explore them.The inherently cheerful nature ofrosé matches the mood of summer. It’ssimply made for picnics, lazy lunches,barbecues, bocce games and patiosipping. Just remember that rosé is bestenjoyed while fresh and fruity, so drinkup. There is no need to hoard themuntil next year, because a whole newbatch will be arriving by then.DOMAINE DU DRAGON CUVÉEPRESTIGE PROVENCE ROSÉFrance $21.99 3020A Grenache-based rosé blendedwith a touch of Syrah for goodmeasure. Wild strawberry,cherry and pink-grapefruit notesare balanced by a salty tangon the lingering finish. Fairlybold and round, it’s deservingof salmon with ratatouille.PAIRS WITH SUSHIAND SUMMEROYSTER BAY SPARKLINGCUVÉE ROSÉNew Zealand $19.99 772079This classic sparkling blend ofChardonnay and Pinot Noirexhibits an appealing pale pink hue.Refreshing and vibrant flavours ofapple and lemon are complementedby understated notes of red cherryalong with exuberant, cheerfulbubbles. Pairs well with sushiand any summer celebration.FRUIT-DRIVENAND FULL-BODIEDTORRES LAS MULAS ORGANICCABERNET SAUVIGNON ROSÉChile $12.29 876268Vivid cherry-red in appearance,this fruit-driven and full-bodiedrosé will satisfy red wine drinkersin need of something thirstquenching.Combining flavoursof blackcurrant, raspberry andjust a touch of pepper and greenherbs, it’s substantial enoughto stand up to grilled lamb.A CLASSYEXAMPLE OFPROVENCE ROSÉLES DOMANIERSSELECTION OTTCÔTES DE PROVENCEFrance $26.99 536078A classy example of Provençalrosé, where Grenache is joinedby Cinsault and Syrah. Cranberry,pomegranate and white peachare offset by fragrant driedherbs, mineral and a trace ofrose petals. This dry, lissome andlovely pink calls for an elegantsalad of prawns and avocado.BIELER PÈRE & FILS COTEAUXD’AIX EN PROVENCEFrance $15.79 556126Dominated by Syrah, with CabernetSauvignon and Grenache roundingout the blend, this charismatic andsavoury medium-weight rosé offersaromas and flavours of cherrypits, blood orange, lavender andspice. Zippy and fresh, it wouldshine with a tuna Niçoise salad.QUAILS’ GATE ROSÉBC VQA $15.69 170316Quails’ Gate rosé features GamayNoir with a dash of Pinot Noir andPinot Gris. Aromas of watermelonand cranberry give way to candiedstrawberries and citrus peel on thepalate. A hint of sweetness makesthis perfect for spicy fish tacos.Prices do not include taxes. Products may be limited. Check with your local BC Liquor Store for availability.29

WNEWNEWNEWNEWPOPLAR GROVE PINOT GRISBC VQA $17.29 676650The nose offers aromas of stonefruit, white peaches and pinkgrapefruit. Zesty acidity on thepalate balances the apricot, appleand nectarine flavours, with anenticing mineral backdrop.VINTAGE INK WILD WHITEBC VQA $14.79 868539This tattoo-styled white is afull-bodied, luscious surprise withrich aromas and flavours of peach,honey, apricot and ripe applebacked by astounding floral notes.Pair this summer patio wine withgrilled shrimp and prosciutto.BLASTED CHURCHJESUS MURPHYBC VQA $16.99 515395This red blend of CabernetSauvignon, Merlot and Malbecshows a bouquet of plum,redcurrant, vanilla, chocolateand oak on the nose. The entryis warm with balanced tanninsand peppery oak notes. Enjoywith pork chops, pasta or pizza.30 Prices do not include taxes

Tell your friends you saw it here first!THERAPY PINK FREUDBC VQA $15.99 442657Expect notes of rhubarb, blackberrytea, spice and cigar box in thisMerlot-dominant rosé. The livelyacidity and grippy finish makethis a welcome pairing withratatouille and grilled meat.BACARDI FUEGORED SPICED RUMCanada $26.99 60640This exciting addition to the Bacardilineup is their first rum shot brand.Serve it neat with a few dashesof Tabasco, on ice or with cola.LES DAUPHINS CÔTES DURHÔNE RÉSERVEFrance $13.99 536508Ripe, red fruit and elegant hints ofspice greet the nose. The entry islong and generous, with pepperynotes and soft texture that arehallmarks of a classic Rhône wine.Prices do not include taxes31

SparklingSUMMERDISHESSPARKLING WINEAND MELONSORBET32

RECIPES AND FOOD STYLING BY LAWREN MONETAFOR RECIPES, SEE INDEX ON PAGE 142STEAK ANDSCALLOPS WITHCHAMPAGNEVANILLA SAUCEVANILLAPAIRS WITH STEAK AND SCALLOPSWITH CHAMPAGNE VANILLA SAUCEPOL ROGER BRUT RÉSERVEFrance $58.49 51953This Brut Réserve is an impressive,rich and dry blend from 30 differentcrus, offering a distinguished noseof candied citrus, flowers, nutsand pastry. The palate is full butsoft, refreshing and complex, withdelicate bubbles and a long finish.MICHAEL DAVID PETITE PETITUSA $21.79 414946This dark, full-bodied blend of 85percent Petite Sirah and 15 percentPetit Verdot is a massive winedelivering substantial flavours ofblack fruit, licorice, vanilla and spicewith hints of smoke and coconut.A great summer barbecue wine.Prices do not include taxes33

PAIRS WITH FARRO AND SHRIMPSALAD WITH SPARKLING VINAIGRETTEVEUVE DU VERNAY BRUTFrance $12.09 209023Look for melon, honey, applesand pear fruits with toastyaromas on the nose. The velvetypalate has an attractive weightwith hints of sweetness andyeast. Perfect as an aperitif.SANTA RITA RESERVASAUVIGNON BLANCChile $13.29 275677This fine example of CasablancaValley Sauvignon Blanc is intense,with aromas of herbs, gooseberry,minerals and citrus fruits offsetby perfectly balanced acidity. Anoutstanding wine, excellent withceviche and other seafood.FARRO AND SHRIMP SALAD WITH SPARKLING VINAIGRETTE34 Prices do not include taxes

SPARKLING SUMMER DISHES FOR RECIPES, SEE INDEX ON PAGE 142PAIRS WITH SPARKLING WINEAND MELON SORBETOYSTER BAY SPARKLINGCUVÉE BRUTNew Zealand $19.99 91634A generous mousse is matchedwith elegant cool-climate aromasof zesty citrus and refreshing stonefruits. This thirst-quenching sparkleris crisp, clean and lip-smackinglydelicious. Perfect with seafood,fried chicken and in cocktails.STELLER’S JAY BRUTBC VQA $19.99 264879A solid champagne-style sparklingwine that fully reflects the charmof the Okanagan’s Black SageRoad, this sparkler shows classicnotes of toast, dough, apples,yeast and lemon followed by acrisp entry with a medium-bodiedweight and a long, lemony finish.GRILLED NECTARINE PAVLOVAS WITHSPARKLING ROSÉ SYRUPPAIRS WITH GRILLEDNECTARINE PAVLOVAS WITHSPARKLING ROSÉ SYRUPYELLOWGLEN PINKAustralia $11.39 89268With inviting strawberry aromasand a splash of citrus bubblesfull of refreshing fruit and berrycharacters, this Australian sparkleris slightly off-dry with a crisp,clean finish. A perfect companionfor lazy patio afternoons.CASOLARI LAMBRUSCODI SORBARAItaly $13.99 276105Pleasant aromas of raspberry jam,violets, cherry and leather greetthe nose. The bubbly entry opensto bright flavours of rhubarband red fruits with a touch ofsmoke and earth, making thisversatile sparkler a perfect partnerfor desserts or grilled fare.Prices do not include taxes35

THE ART OF THEASADOOne of the most alluringimages of Argentina isthe Tango. The steamy,sultry embrace of the man and thewoman as they move gracefully andpassionately around the perimeter ofthe dance floor is a mesmerising visual.But, perhaps even more sensual isthe dance of the asador as he interactsintimately with the fiery embers andglorious slabs of meat of the asado.Asado is Argentinian for barbecueand is the country’s national dish. It ismore than that, though, as it also refersto the social gathering surroundingthe barbecue and is a cultural rite. Noweekend in Argentina is completewithout the gathering of family andfriends for asado. As we head into theheart of our summer barbecue season,we may be able to learn a thing or twofrom a people who are so passionateabout grilling.Argentina is a country ofcarnivores. Per capita consumption ofbeef in 2013 was more than 135 poundsfor every man, woman and child. InCanada, we consumed less than 60pounds per person that same year.They know a lot about beef. Whether36

IAIN PHILIPIain Philip is a wine educator, presenter, consultant and judge who specializes in delivering Wineand Spirit Education Trust (WSET) courses. In any given year he will instruct over 300 students. Heis co-owner of Barbariain Wine Consulting along with his wife Barbara. www.barbariainwine.comNo weekend in Argentina is complete without thegathering of family and friends for asado.at home, or at restaurants, the simplegrilled meat of the asado is the preferredpreparation. It is the asador who isresponsible for maintaining the fire andcooking the meat. It is an importantjob that is always well appreciated byeveryone attending the event.The asado begins as a wood fire,but the meat is always cooked overthe glowing embers, not the ragingflames. Once there are enough coals,a metal grill (parrilla) on which tocook the meat is placed over them.The wood fire is maintained besidethe grill, so more coals can be broughtover as needed while cooking. Thereare usually several different typesand cuts of meat, each one with itsown cooking time, so the eating andgrilling can last for several hours.The selection of the meat is alwaysthe starting point and should includea variety. Some common choices are:chorizos (pork sausages – not spicy likeSpanish), blood sausage and sweetbreads.Then comes the beef: short ribs, flanksteak, rib-eye and tenderloin. Thepreparation should be simple. The onlyseasoning should be coarse salt andnothing else. The parsley and garlicchimichurri sauce is served on the side.Of course, with this much meat togo through (plan on just over a poundper person), wine is essential, especiallyred. Thank goodness Argentina makesplenty. Malbec, the country’s signaturevariety, is the perfect foil for red meat.It is a plush wine with deep colour andwonderful ripe plum and berry flavours.Often with a component of sweet toastyoak, Malbec complements the smokynature of the grilled meats. It is themost-planted variety in Argentina andthere are great examples from everyregion. Mendoza is the most importantregion for wine production and is thespiritual home to Malbec, but thereare special wines from regions such asSan Juan, as far north as Salta and as farsouth as Patagonia.However, there is more toArgentina’s wine industry than justMalbec, and an evening at an asadocan provide the perfect opportunityto experience the diversity. One ofthe biggest trends is the significantgrowth of the sparkling wine industry.Incredibly popular domestically, we arejust starting to see these wines emergeon export markets. They are made in arange of styles, some in the traditionalmethod like champagne, others in thetank method more like Prosecco. Afterlighting the fire, while waiting for thecoals to develop, is the perfect time for aglass of bubble as an aperitif.Sliced provolone cheese sprinkledwith oregano and melted on the grill isa common appetizer. This is the timeto bring out the Torrontés. Uniqueto Argentina, this white grape makesdeliciously crisp but pungently aromaticwines. Ripe peach, citrus fruit andgrapes along with fresh flowers are whatmake this wine special.As the sausages start to roll off thegrill, reach for a light red. A Pinot Noirfrom Patagonia or a Bonarda from EastMendoza will fit the bill.When the steaks are ready, lookfor a wine with a little more tannin,such as Malbec blended with CabernetSauvignon or straight Cabernet. Formaximum tannin, grab a Tannat fromthe Salta region.Argentina has a lot to offer both onthe grill and in the bottle. So grab somemeat, some wood and some wine andexperience the art of the asado.37

THE ART OF THE ARGENTINE ASADOAs we head into the heart of our summer barbecueseason, we may be able to learn a thing or two froma people who are so passionate about grilling.GRAFFIGNA CENTENARIORESERVE MALBECArgentina $12.59 795377The intense, plush, dark berry andred fruit characters of this wineprove that delicious, classic Malbeccan come from places other thanMendoza. From the province of SanJuan, it delivers one of the greatestprice-to-quality ratios of any wine.Enjoy it with grilled sausages.ESCORIHUELA1884 EXTRA BRUTArgentina $18.29 917476Chardonnay and a touch of PinotNoir are the grapes used for thistraditional method sparkling wine.Refreshing and crisp, it is made inthe classic Argentine style – extrabrut, which shows just a touch ofsweetness. This winery is also thehome to Francis Mallmann’s 1884Restaurant. Mallmann is Argentina’sgreatest chef and asador.LUIGI BOSCAMENDOZA MALBECArgentina $19.79 418038Expect plenty of ripe plum and softblackberry fruit in this wine. Therich, full-bodied texture is a hallmarkof the Luján de Cuyo sub-region ofMendoza, where this winery resides.Luján de Cuyo was Argentina’sfirst Controlled Denomination ofOrigin. You will not find a moreclassic or quality-focused Malbec.FINCA LAS MORASRESERVA TANNATArgentina $12.99 104018Tannat is an obscure grape varietythat originated in southwest France.It is gaining importance in Argentina,notably in San Juan (where thiswine is from) and further northin Salta. As it sounds, this grapehas lots of tannin, but also niceripe, dark fruit. Ideal with steak.MICHEL TORINO CUMAORGANIC TORRONTÉSArgentina $12.29 213389Do you like fresh fruit and flowers?Or are you grumpy? It is very hardnot to like this wine. Beautifullyaromatic and refreshingly dry,the orange blossoms, freshpeaches and roses jump out ofthe glass. Perfect on a hot day.AMANCAYA GRANRESERVA MALBECCABERNET SAUVIGNONArgentina $23.49 668384This wine is a marriage of Malbecand Cabernet Sauvignon. It is alsothe joining of Nicolás Catena (thegreatest champion of Malbec)and Baron Eric de Rothschild ofChâteau Lafite (a great championof Cabernet Sauvignon). Howwell they work together!Prices do not include taxes39

DINNERunder theStars40

RECIPES AND FOOD STYLING BY CÉLINE TURENNE FOR RECIPES, SEE INDEX ON PAGE 142TOMATOGELÉE WITHSHRIMPPAIRS WITH TOMATOGELÉE WITH SHRIMPSANTA ANA RESERVETORRONTÉSArgentina $13.29 814996This hand-harvested Torrontésoffers excellent value, with richaromas of roses, potpourri and adelicate oaky touch on the palate.Enjoy this balanced wine as anaperitif, or paired with seafoodand mild-to-spicy foods.GEHRINGER BROTHERSEHRENFELSERBC VQA $13.29 171512This luscious, fruit-driven whitewill have you at hello, withrich flavours of apricot, honey,green apple, peach and gingerwith a kiss of sweetness on thefinish. It will pair beautifully withappetizers, salads and pasta.Prices do not include taxes41

StayTMIN WINE COUNTRYExperience the the tastes and adventures of the SouthOkanagan this summer while staying at Canada’s hottest resort.BOOK AT SPIRITRIDGE.CAOR 1.877.313.9463• A BELLSTAR RESORT •

DINNER UNDER THE STARSFOR RECIPES, SEE INDEX ON PAGE 142PAIRS WITH HALIBUTWITH A TRIO OF SAUCESCHARTRON ET TRÉBUCHETPOUILLY-FUISSÉFrance $34.99 264945A sure match for fish, oysters andmussels, look for a fine balancebetween flavours of pear, lemon,citrus and rich, buttery oak noteswith an elegant palate, endingwith a refreshing mineral lift.JOSEPH FAIVELEY BOURGOGNEPINOT NOIR "PAULÉE"France $22.99 142448This solid Burgundian Pinot Noirshows classic characters of cherry,ripe plum, forest floor and a slighthint of mushroom that is typicalof the region. The palate is fresh,lively and medium-bodied, witha cranberry and spice core.HALIBUT WITH A TRIO OF SAUCESSERVED WITH PARSELY NEW POTATOESAND LEMON-GARLIC BROCCOLINIPrices do not include taxes43

The Distinct Full Flavour of ourORIGINAL BREWOur original beer, brewed withonly the finest ingredients includingBavarian Noble hops. The balance of maltysweetness and hop spiciness in thisbrew sets the standard for allSamuel Adams beers.MUST BE LEGAL DRINKING AGE. PLEASE DRINK RESONSIBLY

DINNER UNDER THE STARSFOR RECIPES, SEE INDEX ON PAGE 142PAIRS WITH LEMON SOUFFLÉSNIERSTEINER SPÄTLESELATE HARVESTGermany $12.79 262337This white opens with aromasof lime, green apples and flowerblossoms with hints of slateand minerals. The soft, roundedpalate is full of honey, ginger andcandied peach flavours, endingwith an off-dry mineral lift.GRAY MONKPINOT AUXERROISBC VQA $14.79 96222The clean, crisp and refreshing nosehints at aromas of white flowers,dried apricot, green apple andlime. The pleasant off-dry entryoffers complex layers of peach,rhubarb, grapefruit and honeyflavours. It’s delicious with salad,seafood and poultry dishes.LEMON SOUFFLÉSPrices do not include taxes45

DELICIOUSDestinationsThe world has become a smallerplace in recent decades. Travelhas become so accessible, flightsso plentiful. More than ever, we havethe financial freedom and desire to takelife by the hand – we have becomeprogrammed to reach out for adventure.While adventure is subjective (not all ofus long to climb a mountain or campout in the savanna), if you are readingthis magazine, you are undoubtedly anenthusiast of good food and wine and allits trimmings.The experiences and memorieswe gain when we travel are invaluable.They often help mould us. Relivingthem keeps the memories alive.If you have visited any of theseEuropean destinations, odds are you’vetaken the time to lounge in a bistro orcafé, or pulled up a chair on a sunnypalazzo. You’ve done what the locals do– ordered an aperitif or somethingto whet your appetite while appreciatingla dolce vita.ITALYWithout doubt, one of Italy’s bestknownaperitifs is the Bellini, developedand made famous at Harry’s Bar inVenice – where some of the greatestwriters, actors and politicians of the 20 thcentury drank. The original versiondiffers greatly from the sweet and slushyversion we see in North America. Thelocal fresh and fruity Venetian sparklingwine Prosecco was mixed with peachpurée, with a dash of raspberry or cherryjuice often added for colour.More popular now, and continuingto gain great momentum internationally,is the Aperol Spritz. Made by Barbieri,Aperol, a bitter orange liqueurdeveloped in 1919 in Veneto, is less tartand lower in alcohol than its fellowaperitif (aperitivo), Campari.The brilliant orange hue of Aperolis a beacon. Pay attention to how manymore will be ordered at surroundingtables after yours arrives. The simplerecipe, which combines ice, Aperol,Prosecco, a dash of soda and an orangeslice is clearly stated right on the bottle’sback label, ensuring you get the perfectspritz, every time.GERMANYWhile the Aperol Spritz is extremelypopular with Germans, there isanother fresh aperitif that has becomeincreasingly popular. The Hugo can bemade with Prosecco, but why botherwhen there is plenty of local sparklingwine called sekt available. Bruise ormuddle mint leaves with ice, thentransfer both to a wine glass. Pour threeto four ounces of sekt into the glass,add about an ounce each of soda waterand elderflower syrup (more or less toyour taste) then squeeze and toss in alime wedge. The lovely hints of greenand the perfume of the elderflower aresimply intoxicating.FRANCEFrance is brimming with deliciousoptions for aperitifs. An abundance ofcrisp and dry rosé wines from the southis widely available at French bistros. Canyou imagine a more charming scenethan a small, round table on a sunnyterrace and a carafe of pale pink roséserved alongside a snack?Established in the late 1800s inBordeaux, Lillet is made from winegrapes. The addition of a unique blendof sweet and bitter oranges and quinineadds complexity. While Lillet can easilybe added to many cocktails, a simpleaperitif is three ounces of Lillet in a glasswith ice and a slice of orange. If desired,a splash of soda can cut the sweetnessand add refreshing bubbles.46

DAENNA VAN MULLIGENDaenna Van Mulligen is a Vancouver-based wine journalist, international wine judge, accreditedsommelier, speaker and the publisher of winediva.ca and winescores.ca. She is a regular contributor toVines Magazine, can be heard weekly on Tasting Room Radio (heard on stations throughout BC andAlberta) and has been published in numerous local and internationally distributed publications.The brilliant orange hue of Aperol is a beacon.Pay attention to how many more will be orderedat surrounding tables after yours arrives.47

DELICIOUS DESTINATIONSCrème de cassis is responsible forthe delightful ruby colour and sweettanginess of blackcurrants when addedto a flute of crémant (any sparkling winewill do) for a Kir Royal. Top the cassiswith Aligoté or any dry, crisp white fora simple Kir.SPAINTapas in Barcelona are incompletewithout a glass or two of cava. Spain’straditionally made sparkling wines offergreat complexity for the price. Perfectfor cheese, salty and savoury snacks, cavais a treasure widely available throughoutthe country.While Sangria comes in endlessvariations, the simplest recipe calls for abottle of fruity red wine emptied into apitcher, roughly four ounces of brandy,sugar to sweeten and slices of fruit –citrus, apples, nectarines (or whateveryou fancy). Let steep, if possible, andserve on ice with sturdy glasswareand a wooden spoon, to allow gueststo continue stirring the fruit as theypour. Modern variations can be madewith white, rosé or sparkling wine,with almost any spirit to replace thebrandy and citrus-flavoured soda to addsweetness.Finally, if you prefer a dry aperitif,the savoury and briny fino sherriesof southern Spain offer a unique andcomplex sip. They are an epiphanywhen served with salted nuts, cheeses,charcuterie and olives.If you’ve never travelled to theseparticular destinations, don’t worry, youcan create your own experiences anddiscover your favourite aperitif – call itresearch, for your next trip.LILLETFrance $16.49 32631Made from the Semillon grapevariety with additional fruits andbotanicals for added complexity,this sweet, slick-textured liqueur hasa tropical character. It is a perfectsummer aperitif when servedover ice with an orange slice.ST. GERMAINELDERFLOWER LIQUEURFrance $43.49 874107This intriguing artisanal liqueur is asstunning as its captivating bottle.Made from French elderflowers,the scent and flavour are delicatelyextracted and become the essenceof this heavenly potion. Serve withmint, sparkling wine, soda and limefor an unforgettable patio aperitif.FREIXENET CORDONNEGRO BRUTSpain $14.29 88591With its distinctive black bottle,Freixenet is a consistent andfresh bubbly that is perfect asan aperitif or sparkling additionto light cocktails. It has a classicyeasty character with crispwhite fruits and citrus.ALVEAR FINOSpain $15.29 112771Focused, pristine and unique tosouthern Spain, fino sherries havea briny character with notes ofgreen olive, green apples, driedflowers and bread dough. Servevery cold alongside olives, roastedalmonds and Spanish cheeses.L’HÉRITIER-GUYOT CRÈME DECASSIS DE DIJONFrance $29.59 132241This traditional cassis is made inthe Côte d’Or from estate-grownfruit. The woodsy, wild blackcurrantaroma and flavour is wonderfullyintense. To make a perfect Kir Royal,pour one part cassis into a flute andtop with three parts sparkling wine.BARBIERI APEROL APERITIVOItaly $20.99 144071This pleasingly bitter-orange liqueurfrom Italy has recently enjoyedgreat international success –specifically as the key ingredientin an Aperol Spritz. Pour one partAperol over ice, add three partsProsecco, a splash of soda andan orange slice. Molto bene!Prices do not include taxes49

MAKE ITMeatlessTVEGETABLENOODLESWITH ROASTEDRATATOUILLE50

RECIPES AND FOOD STYLING BY IRENE MCGUINNESS FOR RECIPES, SEE INDEX ON PAGE 142PAIRS WITH GRILLED FIGAND BEET FLATBREADGRILLED FIG ANDBEET FLATBREADGRAFFIGNA CENTENARIOPINOT GRIGIOArgentina $12.59 915918Full, harmonious and creamy,this young, aromatic Pinot Grigiodelicately showcases flavoursof mango, grapefruit, jasmine,apricot and baked apple. Crisp andrefined, it offers superb value anda refined tasting experience. Pairwith Asian and Indian cuisines.FABULOUS ANT PINOT NOIRHungary $11.29 192518This Hungarian Pinot Noir is abargain, with cherry, cedar, dilland clove flavours and a central,earthy core. A light-bodied red, itoffers bright, red fruits and a hintof cocoa on the palate. Perfectfor breezy summer nights.PAIRS WITH VEGETABLE NOODLESWITH ROASTED RATATOUILLEPASO CREEK ZINFANDELUSA $15.79 616649This spice-driven Zin has aconcentrated core of cherry cola,plum, cinnamon, dark chocolate andblack pepper. The rich flavours makeit a perfect partner for grilled fare.RENWOOD ZINFANDELUSA $19.79 749218This classic California-styleZinfandel is fruit-driven. On thenose ripe berry notes are elegantlyintegrated with toffee and oaktones. The fruity characterscontinue onto the palate, withtouches of clove, black pepperand spice. A great sipping Zin!Prices do not include taxes51

SAUCYCHICKPEABURGERS INFRESH PITASPAIRS WITH SAUCY CHICKPEABURGERS IN FRESH PITASSTONELEIGH CHARDONNAYNew Zealand $12.99 288795This quaffable white has all thecharming characteristics of aMarlborough Sauvignon Blancto please a crowd. Intense notesof refreshing tropical fruits arefollowed by a focused shot oflime, stone fruits and vegetal notesacross the palate, with a slighthint of sweetness on the finish.HANDCRAFT CHARDONNAYUSA $14.49 885194Enjoy this serious California-styleChardonnay with seafood, salads,chicken or on its own. It is rich andripe, with flavours of peach, honey,vanilla, buttered toast and a touchof oak backed by crisp acidity.52 Prices do not include taxes

MAKE IT MEATLESS FOR RECIPES, SEE INDEX ON PAGE 142PAIRS WITH SEARED HALLOUMIAND GRAPE SALADLOUIS BERNARD CÔTES DURHÔNE BLANCFrance $13.89 589432This aromatic white blend is brightand clean, with a bouquet offlower blossoms and ripe fruitsthat is mirrored on the palate.Refreshing and well balanced,it will pair well with grilled fish,cheese and seafood stews.SONOMA-CUTRERRUSSIAN RIVER RANCHESCHARDONNAYUSA $24.49 359505A great example of cool-climateChardonnay showing ripe pear,peach, lemon aromas with asoft honeyed core accented bylight oak. The palate highlightsminerality, crisp acidity, brightfruit flavours and a warm butterynote that lasts to the finish. Pairwith grilled fish or cheese.SEAREDHALLOUMI ANDGRAPE SALADPrices do not include taxes53

OTHOTHOT HOT HOTVAPORETTO PROSECCOItaly $17.29 99986Made from 100 percent Gleragrapes, Vaporetto is a fruity sparklerthat boasts pleasant aromas ofapricot, citrus and flowers. Theentry is elegant and soft, withpersistent effervescence that buildsto a lingering floral finish. Enjoythis wine with your entire meal.CABRITO REPOSADO TEQUILAMexico $28.69 427468This fine example of 100 percentagave spirit, opens with aromasof vanilla, caramel, cream andhoneydew. Myriad attractive spicesexpand on the palate, revealingpepper, oak, nutmeg, spice andmocha. Mix Cabrito Reposadoin your favourite cocktails.RENWOOD ZINFANDELUSA $19.79 749218Aromas of strawberry jam, plumand raspberry with a whiff of driedoregano greet the nose. Rich onthe palate, focused flavours ofstrawberry preserves and dark fruitsare reinforced with mouth-wateringacidity. This honest California Zinis ready to be enjoyed now.54Prices do not include taxes

These products are so hot, they are flying off ourshelves. Pick one up and see what all the buzz is about!WILD GOOSE PINOT GRISBC VQA $15.69 536227This rich Pinot Gris offers aromasof ripe pear, fresh apricot andrhubarb. The crisp, lip-smackingentry features a direct attack ofintense peach and pear flavoursfollowed by earthy undertonesthat lead to a smooth finish. Pairwith pork and cream sauces.KING ESTATE ACROBATPINOT NOIRUSA $23.49 920280A marvelous Oregon Pinot Noirat an affordable price, this winejustifies its reputation withconcentrated and balanced flavoursof strawberry, black cherry, floralspice and earthy leather. The palateis lush, combining tannins, fruits andspice through to a persistent finish.CONO SUR ORGANICSAUVIGNON BLANCChile $12.59 813576An expressive yet delicate offeringfrom Cono Sur, this wine opens withpassion fruit, mineral and herbalnuances and slight floral notes. Thepalate is soft and refreshing, withgreen-apple and lemon flavoursthat linger all the way to the finish.Prices do not include taxes55

SalmonON THEWildSideHERB SALMONWITH TOMATO-PEACH SALAD56

RECIPES AND FOOD STYLING BY LAWREN MONETAFOR RECIPES, SEE INDEX ON PAGE 142PAIRS WITH SALMON CARPACCIOWITH MELON AND CUCUMBER SALADPERGOLO PROSECCOEXTRA DRYItaly $12.29 591933Bright yellow in colour withpersistent mousse, a delicateperfume of elderflower andsubtle apple fragrances greetsthe nose. An explosion of livelycitrus, apple and peach flavoursfollows on the palate, leaving arefreshing and lingering finish.SALMON CARPACCIO WITH MELON ANDCUCUMBER SALADLOUIS LATOUR BOURGOGNECHARDONNAYFrance $21.79 55533This classic, well-balancedChardonnay shows textbookcharacters of citrus, ripe fruitsand flint with hints of vanillaand nuts. The smooth texturecarries a medium-bodiedweight backed by firm acidityand laced with a floral finish.PAIRS WITH HERB SALMON WITHTOMATO-PEACH SALADRED ROOSTER PINOT NOIRBC VQA $17.39 628347Lovely and gentle, with a bouquetof wild strawberry, raspberry,cinnamon and cloves and a whiffof cedar smoke. The palateoffers flavours of redcurrant,apple and red berry fruits on alight- to medium-bodied frame.Great acidity and soft tanninsmake it a welcome pairing withpizza, lasagna and salmon.GRAY MONKLATITUDE FIFTY WHITEBC VQA $12.49 321646This successful white blendfeatures rich aromas of lychee,raisins, spice and mango. The palateoffers layers of ripe fruit, spiceand citrus with a rich texture anda lingering finish. Serve chilledwith poultry, fish or salads, orenjoy on its own as a patio wine.Prices do not include taxes57

OUR HERITAGE PACKAGING CELEBRATES 171 YEARS OFDEDICATION TO CRAFTSMANSHIP AND BREWING TRADITION.pilsnerurquell.com

SALMON ON THE WILD SIDE FOR RECIPES, SEE INDEX ON PAGE 142CITRUS-CHILISALMONWITHORZOSALADPAIRS WITH CITRUS-CHILI SALMONWITH ORZO SALADGIESEN SAUVIGNON BLANCNew Zealand $13.69 298679Vibrant aromas of kaffir lime,grapefruit and gooseberry dominatethe nose. Giesen Sauvignon Blancdelivers all the Marlboroughflavours of passion fruit, herbaland citrus notes and guava alongwith crisp, clean acidity. Fromappetizers to barbecued meats, thisis a reliable and versatile choice.RAVENSWOOD CHARDONNAYVINTNERS BLENDUSA $13.89 571489This thirst-quenching, mediumbodiedChardonnay balancesrefreshing acidity with oakycharacter. The nose boastsexuberant aromas of apples,pears and floral nuances, whilethe palate unveils lively acidityand hints of vanilla and oak.Prices do not include taxes59

BRAD STANTONROBYN GRAY60

BY DAENNA VAN MULLIGENProhibition offers a traditional French absinthe service at the table,using authentic Belle Epoque era absinthe fountains and glassware.BRAD STANTONAND ROBYN GRAYPROHIBITIONYou may not have even noticedthe set of antique burnisheddoors just steps from thecorner of Georgia on Howe Street, indowntown Vancouver’s central businessdistrict. If you had, you are likely notaware those doors lead into the basementof the Rosewood Hotel Georgia anduntil earlier this year, guests were notallowed to enter.If you’re curious, knock firmlyon the door (any day after 4 p.m.).A sliding peephole (or speakeasygrill) will open, a set of eyes willconfirm you as a welcome guestand the door will swing open.You’ll step inside, into darkness– be careful if you are over six feettall, this entrance was built in anotherperiod. In a moment your eyes adjust asyou’re led down a curved staircase intothe bowels of this historic edifice.You have officially enteredProhibition.It is a deep room. The bar runsmost of the room’s length to your right.Like a prohibition-era apothecary,lights from the back bar reflect off asubstantial menagerie of liqueurs andspirits. Despite the dimness, your eyesTHE ABSINTHE EXPERIENCE61

It’s been a long wait, there has been a lot of anticipation.are immediately drawn to the art decodetail. Low undulating leather sofas andthick velvety drapes are stunning in teal,while the equally low tabletops glowcreamy white.“This is the final piece of HotelGeorgia,” declares head bartender, BradStanton. “I cannot think of anotherplace in the city that offers this.”This refers to the sumptuous andprovocative room Stanton and his coheadbartender Robyn Gray have beeninstrumental in creating. They havebeen working on this project for fouryears, since before the official reopeningof the hotel in 2011.This dramatic bar was always inthe plans, but they wanted to roll thingsout slowly – Hawksworth, 1927 LobbyLounge, Bel Café, Reflections OutdoorHOTEL GEORGIA1 egg white2 oz (60 ml) Beefeater London Dry gin 14 tsp (20 ml) fresh lemon juice1 tbsp (15 ml) Orgeat syrup5 drops orange blossom waterfreshly grated nutmeg, for garnishBeginning with the egg white, combine first5 ingredients in a mixing tin. Give mixturea dry shake. 2 Add ice and shake vigorously.Strain mixture through a fine mesh strainerinto a chilled cocktail coupe. Garnish with asprinkling of freshly grated nutmeg.1SKU 5702shake without iceHOTEL GEORGIA62

BARSTARRestaurant & Lounge and finally,Prohibition.Built in the roaring twenties, therestoration of this magnificent landmarkis a glorious feather in Vancouver’scap. Its final addition will solidifyVancouver’s reputation as one of theworld’s elite cocktail cities. Stanton andGray both have extensive bar experienceand an encyclopedic knowledge ofclassic cocktails.While Prohibition might suggestthat is all they serve, both are quickto point to the menu, where a mouthwateringselection of classically-inspiredbut creatively manipulated cocktails,are listed. The menu is designed for theguest to order a drink based on theirmood. Are you feeling adventurousTENNESSEE HIGHBALL1 egg white2 oz (60 ml) Jim Beam Black Label bourbon 11 oz (30 ml) fresh lemon juice1 tbsp (15 ml) simple syrup 22 dashes Angostura Orange bitterslong orange twist, for garnishBeginning with the egg white, combine first 5ingredients in a mixing tin. Give mixture a dryshake. 3 Add ice and shake vigorously. Strainmixture through a fine mesh strainer over icein a Collins glass. Top with ginger beer. Garnishwith a long orange twist.DRINK NAME1SKU 5372092equal part sugar and water3shake without iceTENNESSEE HIGHBALLPrices do not include taxes63

A WHEAT BEER WITH A TWIST,much like the best nights.#LETPERFECTHAPPENPlease enjoy responsibly.

BARSTARBuilt in the roaring twenties, the restoration of this magnificentlandmark is a glorious feather in Vancouver's cap.ELEGANT ANDSILKY SMOOTHCLEAN ANDFRESHGENTLE,APPROACHABLESOFTNESSJIM BEAM BLACK6-YEAR-OLD BOURBONUSA $24.39 537209This elegant, silky smooth dramdisplays classic bourbon aromasof caramel, vanilla and orange zeston the nose. Notes of toffee andhoney become more prominenton the palate. Warm and refined, itends with a citrus-focused finish.BEEFEATER LONDON DRYUnited Kingdom $21.79 570Still the benchmark for theLondon Dry style, Beefeater isclean and fresh, spicy and fruity,with keynote aromas of juniperand citrus on the nose. The palateis dry, displaying more herbalbouquets before arriving at asmooth finish. A true classic.OKANAGAN SPIRITSTABOO ABSINTHECanada $43.49 828665 500 mlThe use of neutral fruit alcohol andcopper pot distilling imbues Taboowith a gentle softness that is moreapproachable than the originalabsinthe recipe. On the nose,pronounced notes of fennel, anise,lemon and wormwood are matchedwith flavours of licorice, anise andhints of sweetness on the finish.and exuberant, celebratory andwhimsical or perhaps sophisticated?Cannot decide just yet? Order acoupe of the “Daily House Punch” tokeep you hydrated while you peruse.Gray and Stanton both prescribe toproviding the best guest experiencepossible - that includes transportingthe guest back to another time, butmore importantly to great service.“Restoring service to what itused to be is part of the Rosewoodexperience,” Stanton explains.“Engaging the client, giving servicefrom the heart – service is whereyou can really make the difference.It’s not about the bartender…” Grayadds, “It’s been a long wait, there hasbeen a lot of anticipation. This is thebar they [people] have been waitingfor – a sophisticated yet fun bar thathas energy.” “It’s for people who don’tdo clubs but want to have a true barexperience and not be packed into a[small] space. It’s a diverse crowd,”Stanton notes.Each evening starts with live music,then a DJ steps in later in the night. Theearly arrivals, the after-work businesscrowd, morph into pre-dinner sippersand after-dinner nightcappers.Gray is eager to talk aboutchampagne – they offer four bubblesby the glass (a growing focus ofProhibition’s menu), while Stantongets excited about “The AbsintheExperience.” Guests are invited tochoose a couple of styles to compareover a Belle Epoque absinthe fountain,brought right to your table.To finalize the experience, ask yourbartender for a numbered “OriginalLiquor Prescription Stub” with a recipefor your favourite libation.ProhibitionRosewood Hotel Georgia801 Georgia Street (entrance off Howe St.)Vancouver, BC 604 673 7088Prices do not include taxes65

FRESH-PICKEDFruitPiesAPRICOT-ALMONDPASTRY SLICES66

RECIPES AND FOOD STYLING BY IRENE MCGUINNESS FOR RECIPES, SEE INDEX ON PAGE 142RUSTIC FIGCROSTATASPAIRS WITH RUSTIC FIG CROSTATASWARRE’S OTIMA 10-YEAR-OLDTAWNY PORTPortugal $24.29 565705 500 mlA truly decadent pour, combiningbrown sugar, dried apricot andorange marmalade with notes ofcedar, honey and nuts on the palate.Rich, yet still light and smooth, enjoythis versatile quality tawny anytime,or cellar for few more years.WILLIAMS & HUMBERTDRY SACKSpain $14.79 13565This dark sherry displays pungentaromas of almond butter,baked apple and nuts. The richpalate shows a slight sweetnesscomplemented with citrus anda nutty core, with another layerof complexity from oxidation.This wine is a classic pairing witholives, dried figs and trail mix.Prices do not include taxes67

PAIRS WITH SPIKEDBLACKBERRY-CITRUS PASTRIESPARADISE RANCHMERLOT ICEWINEBC VQA $25.99 106260 200 mlA rare sight, this decadent Merloticewine displays generous flavoursof sweet cherry, cranberry and wildstrawberry. Lusciously sweet on thepalate and backed by soft acidity, atouch of herbs adds another layer ofcharm to this exciting dessert wine.JACOB’S CREEK SPARKLINGCHARDONNAY PINOT NOIRBRUT CUVÉEAustralia $12.19 562991A great sipper and a fantasticchoice for cocktails, this wineshines with its freshness andvibrancy. Enticing aromas of ripegrapefruit, apples and biscuit arematched with a nutty, creamypalate. It will pair well with bakedfish and salads as well as desserts.SPIKED BLACKBERRY-CITRUS PASTRIES68 Prices do not include taxes

FRESH-PICKED FRUIT PIESFOR RECIPES, SEE INDEX ON PAGE 142PAIRS WITH APRICOT-ALMONDPASTRY SLICESWARNINKS ADVOCAATLIQUEURNetherlands $23.49 219519This traditional Dutch liqueur ismade from eggs, brandy, vanillaand sugar. A nose of sweet eggcustard aromas leads to a thick,creamy palate that finishes witha hint of alcohol. Enjoy Advocaatchilled as a digestif or in cocktailssuch as Bombardino and Snowball.JOSEF DRATHEN BEREICHBERNKASTEL RIESLINGGermany $11.59 220699This Riesling opens with aromasof green apple, earth, slate andmuted citrus. It’s fresh and lively onthe palate, with flavours of honey,baked fruits and slate. Enjoy withnutty salads and light desserts.SPICYFRIED PEACHHAND-HELD PIESPAIRS WITH SPICY FRIED PEACHHAND-HELD PIESFOUNDRY GOLDEN CIDERTALL CANUnited Kingdom $10.49 591867 4 x 500 mlFoundry offers flavours of sweetapples and ripe grapes witha hint of spice on a mediumbodiedmouth. Drier in style, thiseasy-drinking cider is ideal for anyoccasion. Serve well chilled.MOSELLAND ARS VITIS RIESLINGGermany $16.29 914762Pleasing aromas of apple, pearand lime with hints of honey thatlead to a sweet entry. The palateis extremely soft and smooth,with gentle sweetness and zippyacidity that builds to a lingeringfinish with tangy overtones.Prices do not include taxes69

AlfrescoDINING70

CAROLYN EVANS HAMMONDWine critic and London-trained sommelier, Carolyn Evans Hammond is a two-time best-selling winebook author. Her latest book Good Better Best Wines soared to bestseller in Canada and the US withinweeks of release. She is a member of the UK Circle of Wine Writers and the Vice President of the WineWriters’ Circle of Canada.Start with something sparkling. This is fun and easy. It could bea cava, New World sparkling wine, champagne or Prosecco.Alfresco dining is a world untoitself. The breeze is blowing, thesun is shining or setting, and themood is casual and convivial. It’s the timeto pop open pert, refreshing wines servedwith sumptuous morsels of this and that.Think a fresh zip of sparkling winewith salted nuts, followed by a sip ofSauvignon Blanc with goat’s cheese oncrisp greens and really good bread.Then, maybe a spot of Pinot Noirwith cedar-planked salmon – platedjust-so. And, for dessert, a gleamingglass of luscious, sweet wine with juicycoolfresh fruit and frozen custard.Juxtapose that menu withsomething more willy-nilly, suchas a potluck. Instead of dividing thefood into civilized courses tastefullytailored to the wine with attentionto temperature and timing, you mayhave Moe’s mystery casserole, Wanda’swilting and soggy salad and the host’splatter of fish, meat or chicken incongealing juices mid-table. All thedishes are tepid, having been therefor hours as guests gorged on first andsecond helpings. And, if there’s wine, it’sprobably simply a random white and red– both similarly soupy in temperature.Mere wetness to wash the gullet. Thepotluck in effect is usually a big mess.Or, with a little easy planning, youcould create a layered evening of foodand wine that gradually builds to anexciting crescendo.Start with something sparkling.This is fun and easy. It could be a cava,New World sparkling wine, champagneor Prosecco – it doesn’t much matter aslong as it’s dry and chilled.As guests arrive, hand it to themin flutes and let them swan abouthappily. They might be peckish, sohave something for them to nibble.Pot-popped popcorn, roasted cashewsor plain potato chips are all perfectpossibilities. The idea is to offer a salty,simple foil for the wine; something that’seasy to eat standing up and doesn’t reallyrequire napkins. This little pairing is anelegant entree to the meal and starts theparty before guests are even seated.Then, when all guests have arrivedand are seated outdoors, pour the chilledSauvignon Blanc, leaving it in an icebucket on the table with a cloth napkintied around the neck to stop dripsduring refills. And serve the first course.Sauvignon Blanc is a great pour forthe first course of an alfresco summerdinner because its bright, bracing aciditykeeps refreshing between bites, andthe hallmark herbaceousness seasonsthe palate nicely. Plus, it goes wellwith just about any fish, seafood, lightsalad or goat’s cheese dish. Grilledscallops? Crab cakes? Prawn bisque?Sushi? Mixed greens topped withwalnuts and crumbled goat’s cheese?Individual chèvre soufflés? Yes, yes,yes, yes, yes and absolutely yes.Then, when guests have finishedthe first course and you’ve cleared theplates, pour the red.Go with Pinot Noir. It’s best forthe occasion because it’s light, crispand can be chilled down a wee bit –about 20 minutes in the fridge beforepouring should do the trick. In short,Pinot Noir keeps the refreshmenthappening. And since it’s low intannins, it won’t interfere with fishor seafood, making it more versatilethan many other more tannic wines.At this juncture, grab the PinotNoir from the fridge and pour yourguests a glass. With that, serve salmonwith potatoes, grilled pork chops withrice, or maybe a wild mushroom risotto.All three would work well.When the guests are finished andpleasure is rising to a fever pitch, clearthe plates, refill the water glasses anddisappear to the kitchen to pull a bottleof sweet wine from the fridge – thegolden elixir that will have your guestsswooning at first sip.This can be a Canadian icewine– always a great finish to meal – or adessert wine derived from botrytisedberries. Botrytis cinerea is a noblerot that affects grapes in humidityand shrivels them, concentrating theirsugars to make a lusciously sweet,complex wine with hallmark aromasand flavours of marmalade, honey andripe stone fruit.71

Photos credits : Gilles Deschamps, apvr08BRING THE MEDITERRANEAN TO YOUR GLASSAND TO YOUR TABLE WITH THESE WINES FROMTHE SOUTH OF FRANCE:The perfect wines for BBQs.Enjoy this marinade recipe:AOPLanguedocCorbièresMinervoisIGPCôtes CatalanesSaint-ChinianFaugèresPicpoul de PinetCôtes du RoussillonCôtes du Roussillon Villages4 cups olive oil1/4 cup Dijon mustard4 tablespoons rosemary2 tablespoons chopped parsley2 cloves garlic, crushedCracked pepper (to taste)

ALFRESCO DININGSauvignon Blancis a great pourfor the firstcourse of analfresco summerdinner becauseof its bright,bracing acidity.APERITIFG.H. MUMM CORDON ROUGEBRUT CHAMPAGNEFrance $56.59 308056Clean, classic, restrained aromaslead to a dry, bracing attack oflemon and green apple withhints of warm nut, fresh bread,dry biscuits and yellow plum. Acompelling hint of orange rindon the finish seals the deal.FIRST COURSESAINT BRIS SAUVIGNONLA CHABLISIENNEFrance $18.29 587238Saint Bris is a small appellationin northern France specializingin Sauvignon Blanc that is worthknowing about, and this racygem shows why. It sings withsassy-but-subtle citric fruitedged with wet stones and along, smoky finish. Just lovely!Wine styles notorious for theirbotrytised character include Sauternesfrom France, Beerenauslese fromGermany and Tokaji Aszú fromHungary.Whether you opt for an icewineor a botrytised sweetie, pairing itwith a finishing dish is easy. Anythingfruity or custardy works, as doescheese. Think chilled panna cotta,fresh fruit sprinkled with lemon juiceand drizzled with honey, a selectionof fresh and aged cheeses, vanilla icecream sprinkled with praline. Anyof the above work beautifully.Now, isn’t that much better thanthe potluck scene we started with?And to make this alfresco food andwine joyride happen, just rememberthe sequence – sparkling, SauvignonBlanc, Pinot Noir and dessert wine.Match something edible and fitting toeach course, plate the food nicely, andpresto – you have the makings of a greatalfresco dinner party. Here’s to that.FIRST COURSECLOUDY BAYSAUVIGNON BLANCNew Zealand $29.99 304469This restrained Sauvignon Blancwill appeal to afficionados ofSancerre – the French versionof this variety. Think tart, whitegrapefruit without the bitterness,stony minerality and a whisperof gooseberry, bay leaf and lime.Concentrated, seamless and poised.MAIN COURSEOYSTER BAY PINOT NOIRNew Zealand $19.79 111302Bushels of black raspberry and redberry flavours with beetroot, violetand lilac undertones imbue thissilky, concentrated red shot throughwith lacy, mouth-watering acidity.Beautifully balanced, lighter-bodiedand saturated with flavour – perfectfor an alfresco dinner. Delicious.MAIN COURSELA CREMA SONOMA COASTPINOT NOIRUSA $27.69 366930Raspberry-cherry scents give wayto a deep, satisfying, racy hit offlavour. Think tart cherry, ripe plumand super-ripe raspberry edged withcoffee and vanilla. Plush texture anda smooth, long, dry finish completesthe picture. What’s not to like?DESSERTINNISKILLIN OKANAGANRIESLING ICEWINEBC VQA $26.29 598946 200 mlSweet pineapple, tangerine,honey and honeysuckle flavoursare beautifully balanced withtight, lemony acidity, so itfinishes dry. Inniskillin is a leadingproducer of Canadian icewineand certainly a name to trust.This wine will have you at hello.Prices do not include taxes73

SFLAVOURSFLAVOURSSKINNYGIRL MARGARITAUSA $13.99 39446Skinnygirl Margarita is crafted usinggentle amounts of agave nectar tomaintain a fine and balanced palatewith a tangy bite. Enjoy chilled andserve in a fun glass rimmed with salt.STELLENZICHT RED ESCAPERED BLENDSouth Africa $10.39 412569Expect succulent and fruityflavours of ripe red fruits,mulberries, truffle, plums andforest mushrooms. Enjoy this juicyblend of Pinotage and Shiraz withsalami, ham and artisanal cheese,or with chocolate after a meal.CARNIVORCABERNET SAUVIGNONUSA $15.69 884122Packed with flavours of toasted oak,chocolate, berry jam and espressoon a smooth palate, Carnivor isbest enjoyed with a generouscut of medium-rare red meat.74 Prices do not include taxes

Choose your favourite from a parade of summer flavours!ALIZÉ BLEU PASSIONFrance $24.39 214650Alizé Bleu Passion is a harmoniousliqueur bursting with vivid flavoursof passion fruit, ripe cherries,ginger and spice, with a noticeablevodka backbone. Enjoy on therocks or in your favourite cocktail.WAYNE GRETZKYTHE GREAT WHITEBC VQA $13.89 889386This complex white blend openswith aromas of grapefruit andtropical stone fruits with a touch ofherbal scent. The palate is mediumbodied,rich and full of tropicalflavours that lead to a crisp finish.SMIRNOFF RUBY REDGRAPEFRUIT VODKACanada $21.79 531012The new addition to Smirnoff’sflavoured vodkas. Look for intensefreshness and citrus flavours witha hint of sweetness. Perfect formaking a Greyhound cocktail.Prices do not include taxes75

REFRESHINGWatermelon76

RECIPES AND FOOD STYLING BY NATHAN FONG FOR RECIPES, SEE INDEX ON PAGE 142GRILLEDWATERMELON WITHPROSCIUTTO ANDSHERRY VINAIGRETTE77

SPICY TURKEY ANDWATERMELONLETTUCE WRAPSPAIRS WITH SPICY TURKEY ANDWATERMELON LETTUCE WRAPSRED ROOSTER PINOT BLANCBC VQA $14.79 103044A charming homegrown PinotBlanc that tempts with aromasof ripe apple, lemon, peach andpear. The palate unveils flavours ofgreen apple and pineapple, with agrapefruit and citrus tang. This crisp,clean white will pair effortlessly withturkey, shellfish or roast chicken.TINHORN CREEKGEWÜRZTRAMINERBC VQA $14.79 530675This classic crisp and fragrantGewürz offers rose petals, lychee,grapefruit and exotic spice onthe nose and palate. The entryis mouthfilling with an oilytexture and a kiss of sweetness.Perfect for sipping on the patio,or paired with kebabs, ceviche,onion tart or Asian cuisines.78 Prices do not include taxes

REFRESHING WATERMELON FOR RECIPES, SEE INDEX ON PAGE 142PAIRS WITH GRILLED WATERMELONWITH PROSCIUTTO ANDSHERRY VINAIGRETTEFANCY PANTS PINOT GRIGIOUSA $13.89 792788Bright straw in colour, this wineopens with distinct aromas ofpeach, mango and citrus witha cream nuance. Mineral zestdevelops on the palate, along withcrisp flavours of lime and ripeapple, nicely accented by a touchof sweetness. A real crowd pleaser.ROSEMOUNTTRAMINER RIESLINGAustralia $11.29 244301The spice, lychee and tropical fruitelements from the Gewürztraminernicely complement Riesling’s liftedfloral notes and the crisp acidityin this soft-textured, slightly sweetblend. It will pair beautifully withAsian fare and spicy dishes.PAIRS WITH WATERMELON GAZPACHOWITH GRILLED TEQUILA-LIME SHRIMPTHE NED SAUVIGNON BLANCNew Zealand $14.79 16964The Ned is loaded with flavoursof tropical fruits including guava,smashed passion fruit and limewith a musky fragrance. Thereis a serene balance betweenthe mineral edge and its acidity,giving it an even purer, cleanercharacter. Pair with goat’s cheeseand basil-sauced dishes.WATERMELON GAZPACHO WITH GRILLEDTEQUILA-LIME SHRIMPPrices do not include taxesCHARTRON LA FLEURBORDEAUXSAUVIGNON BLANCFrance $12.09 626341This Bordeaux Sauvignon Blancdisplays delightful aromas oflily, grass and peach leadinginto a mouth-watering palatethat balances smoke mineralitywith delicate floral flavours.Medium-bodied, it endswith a dry, spicy finish.79

REFRESHING WATERMELON FOR RECIPES, SEE INDEX ON PAGE 142WATERMELONAND AGAVEMARGARITASWatermelon is arefreshing splash, on yourplate or in your glass!SERVED IN WATERMELONAND AGAVE MARGARITASCAZADORESTEQUILA BLANCOMexico $28.99 773143An exceptional 100 percentagave silver tequila at a bargainprice, Cazadores Blanco issmooth, offering a nose andpalate of hazelnuts and pepperin a slightly oily core. Great forsipping on the rocks or in yourfavourite cocktail recipes.Prices do not include taxes81

THE LURE AND ALLURE OFGin“Of all the gin joints, inall the towns, in allthe world, she walksinto mine.” If you’ve seen the classicfilm Casablanca from the 1940s, you’llremember this lament from gin-soakedsaloon owner Rick (Humphrey Bogart).Gin joints are flourishing onceagain. If local establishments are not alloutgin-centric, most of note will havea dozen or two featured prominentlyon their back bars. But nowhere isthere anything like Valencia, Spain’sDoce Gin Club, recently inductedinto the Guinness World Records forhaving 500 different gins (the “mostvarieties of gin commercially available”in the world). Gin, clearly, is in.This seductive spirit continues tolure newbies to its camp, its glamorousallure creating a fresh, ever-evolvinggin-eration, perhaps inspired by retroTV show Mad Men. While the oldergeneration has never stopped drinking82

BY JUDITH LANEDistillers continue to rethink gin, taming the juniper taste andsourcing unique botanicals to distinguish their spirits from others.gin, twenty-something enthusiastsare raising the spirit to new heights.When ordering a gin and tonic,today’s consumers, more often thannot, specify their gin of choice, andbrand of tonic too. If it’s a martini, thecustomer again will name the gin andstyle preference such as dirty, shaken orstirred. Hip bars pride themselves onwide-ranging selections that run thegamut from the tried-and-true classicsto the newest buzz-worthy bottles.While people either love gin orhate it, there’s no doubt that this headyspirit is riding high, as new gins floodthe market in record numbers. Someare artisanal gins, many are start-ups,and others new offerings from whiskydistillers, since gin is quick to produceand doesn’t require aging as do manywhiskies and rums. Classic brands aresprucing up their packaging, perhapsinspired by Bombay Sapphire with its10 botanicals etched on a pale-blue glassbottle, or Hendrick’s dark apothecarystylebottle. Some are adding luxurysiblings – such as Tanqueray’sfruity No. Ten and Beefeater’s teainflected24 – to their lineups.Gin is anything but a one-noteshrinking violet. Ingredients fromaround the globe make up these smoothspirits, giving each its singular tasteand aroma. The juniper berry, whichgives gin its distinctive flavour profile,is the only required ingredient.Distillers continue to rethink gin,taming the juniper taste and sourcingunique botanicals to distinguish theirspirits from others. Commonly usedingredients include orrisroot, angelica,citrus peel and anise. Not so commonare basil, green olives, cubeb peppers,potatoes, lavender, lemon grass, grainsof paradise, green tea, honey andhops. Hendrick’s led the charge withits cucumber- and rose petal-infusedspirit, while Bruichladdich, the famedIslay whisky distillery, introduced TheBotanist, an artisanal, distinct gin madewith 22 foraged botanicals unique to theisland. Ungava, from Quebec, is craftedusing six unusual, local botanicalsincluding Nordic juniper gathered fromCanada’s Arctic region. These give thegin its yellow colouring and engagingaromatics. Such contemporary libationsare drawing more spirit lovers to gin.Currently, gin showcases a widerange of styles, flavours and ingredients.It is a wildly versatile spirit. No twogins are alike and each is suited todifferent drinks. Some gins are bestsipped on the rocks; others make elegantmartinis and some are great as mixers.Gin comes gloriously alive in cocktails,adding complexity to drinks, makingit the darling of modern bartenders.They adore gin’s herbal notes, whichoffer great platforms to create stellarcocktails that enhance its character.Gin pairs smashingly with fruit andherbs, adds sizzle to a punch and canplay nicely with other spirits and winetoo. Think gin and champagne in aFrench 75 and a sherry-laced martini.Bartenders continue to pay homage toalluring, enduring classics, includingthe Gin Fizz, Tom Collins, Aviation,Vesper, Gin Rickey and Negroni.And there’s no denying that theG+T (gin and tonic), a centuriesold,traditional summer drink, hasbecome a year-round tipple. Locally,a group of G+T lovers tweet abouttheir fave drink and the latest ginsin their ever-growing collections.Its origin? Allegedly, gin was firstconcocted by a Dutch doctor in the1600s for medicinal uses. It later madeits way to the UK in the early 1700s,where it flourished. Its popularity grewas the British Empire spread around theworld. It was called “Dutch courage” inthe 1800s when imbibed before battle,and in India, the British army mixedit with quinine to ward off malaria,thereby creating the gin and tonic.Although you might think thatthe Brits have the category sewn up,Spaniards are mad for gin and tonicand drink more gin per person thananywhere else, followed by the US,the UK, India and the Philippines.Want to jump on the ginbandwagon? June 13 th is World GinDay and October 19 th is InternationalGin and Tonic Day. Confused? Noworries. Raise a glass on both datesand join the new gin-eration.83

THE LURE AND ALLURE OF GINGin comes gloriously alive in cocktails, adding complexityto drinks, making it the darling of modern bartenders.SIX INDIGENOUSBOTANICALS FROMCANADA’S NORTHUNGAVA CANADIANPREMIUM GINCanada $35.49 96214Uniquely and completely Canadian,Ungava Gin’s six indigenousbotanicals, sourced in Ungava inQuebec’s far north, include wildrose hips, Labrador tea, cloudberry,crowberry and Nordic juniper. Enjoythis citrusy, earthy, yellow-huedgin on the rocks and in cocktails.A GREATCOCKTAIL BASENEW AMSTERDAMGIN NO. 485USA $21.89 815399New Amsterdam, the old namefor New York City, pays homagewith its peekaboo skyscraper label.It is an approachable, traditionaldry gin with light juniper, floral,citrus peel and soft spice notes.Clean, smooth and versatile,it’s a great cocktail base.TANQUERAY RANGPUR GINUnited Kingdom $26.29 785170Distilled with zesty Indianrangpur limes, ginger and otherclassic gin botanicals, this exoticTanqueray is lightly sweet withnotes of juniper, ginger, pepper,herbs and lime. Enjoy TanquerayRangpur on the rocks, in a gimlet,Tom Collins and citrusy drinks.LEMON GRASS ANDBLACK PEPPER FORAN EASTERN KICKVICTORIA GINCanada $43.49 645085Arguably Canada’s first premiumgin, Victoria Spirits’ small batchgin is made in a wood-firedGerman pot still with nine classic,wild-gathered botanicals and atenth secret ingredient. Smooth,with a floral-edged finish, it’s idealon the rocks and in cocktails.BOMBAY SAPPHIRE EASTLONDON DRY GINUnited Kingdom $26.99 774315Adding lemon grass andVietnamese black pepper toBombay Sapphire’s traditionalbotanicals, which are etched intothe blue-glass bottle, results ina smooth, lightly spicy gin witha lingering, citrusy finish. Savourin a gin and tonic or a Negroni.BERRY BROS & RUDD NO.3LONDON DRY GINNetherlands $47.79 156737An award-winning top-shelf gin,the recipe for the No. 3 is basedon three spices and three fruits.Aromas of juniper and grapefruitgive way to smooth tastes ofzingy grapefruit, spice and juniper,and make an excellent martini.Prices do not include taxes85

celebrityprofileKASEY WILSONKasey Wilson is an award-winning food and travel writer, broadcaster and author. Her career spansboth print and electronic media: she is executive producer and co-host of the “Best of Food andWine,” a weekly “drive-home” radio program on CISL 650 and contributes regularly to American media.Wilson is the author of ten non-fiction books. She was inducted into the British Columbia RestaurantHall of Fame and serves as one of the Academy judges for The World’s 50 Best Restaurants.HOWARD SOONTHE TAO OF TERROIRWhen talk turns to what has made winemaking in theOkanagan Valley what it is today, sooner or later– most probably sooner – Howard Soon’s namewill come up. He was, and remains, an integral and instrumentalfigure in developing and shaping the BC VQA industry during acareer that has now run 35 years. Today, he is head winemakerat Sandhill and also oversees the Calona, Red Rooster and PellerEstates labels. But Howard started out in the beer business; atrained biochemist, he apprenticed to become a brewmaster atLabatt. In short order, he made a shift to wine and found himselfworking for Calona Vineyards. That was back in the day whenBC was churning out California-style jug wines that producedsneers and grimaces from those who knew what sophisticatedwine could taste like. Being a BC-based winemaker in thatera was no easy task, especially if you wanted to cut your ownpath and distinguish yourself in a place where few had gainedrespect. That’s where visionaries step in, and in the Okanagan,Howard Soon is a legend for helping take the vineyards out ofthe dark ages – from plonk to prestige. There were many others,of course, but what is now intriguing is that this old guard hasbecome the new guard in mentoring young winemakers bysharing their experience and techniques to keep the BC industrycreative and forward-thinking.Howard Soon has seen his share of milestones along theway: As head of Sandhill, he was the first winemaker in BritishColumbia to release wines made from a single vineyard, andthe first to produce a super Tuscan blend. He was the first BCwinemaker to win a “Chardonnay du Monde” title in Franceand the first to score the triple hit of Best Wine, Best Whiteand Winery of the Year at the Canadian Wine Awards (2009).86

I believe that a lot of winemaking is just feel, especially inthe vineyards and deciding when to pick the grapes.And his peers in the business have justhonoured him with the 2015 SpiritedIndustry Professional Award for hiscontributions to the BC wine industry.These days, though his plate (orin this case, his glass) may be full,you’ll never find Howard far from thevineyards – testing, tasting and growinghis grapes.DO YOU FEEL THAT YOUR TRAINING ASA BREWMASTER AND BACKGROUNDIN BIOCHEMISTRY HAVE HELPEDYOU IN WINEMAKING?Well, I never became an actualbrewmaster, but definitely therigorous and stringent beer-makingprocess, especially when it comesto oxidization, has made me a moredisciplined winemaker. [With wine]you can sometimes be a little sloppier,so I adhere to certain techniques. Aswell, my biochemical and engineeringtraining, and understanding ofthermodynamics and other such stuff,are certainly applicable to winemaking.Although, with all this scientificgrounding, I’m really very much aMother Nature kind of instinctualgrape grower and winemaker.WHAT IS IT ABOUT SANDHILL AND THE OTHERWINERIES YOU’RE INVOLVED WITH THATYOU WANT PEOPLE TO COME AWAY WITHWHEN THEY EXPERIENCE YOUR WINES?I like to think that we have somethingdifferent in our wines, because we’researching for new terroirs all the timeand this gives the grapes their distinctivequalities, which are translated into theflavours of the wines. I’m very much anaturalist in the winemaking process. Asmuch as I respect and am trained in thescientific aspect, I believe that wines thatare too much manipulated and contrivedthrough technology are going to losethe integral expressions of where theywere cultivated.ARE YOU STILL THE ONLY CANADIAN WINEMAKERWORKING WITH SANGIOVESE BARBERA?Well, at Sandhill, we were one ofthe first for sure. It’s a fascinatingand seductive grape with greatflavour, aroma and a lot of depth,along with an excellent aging ability.And unlike certain reds, it doesn’tmake you want to take a nap. It’s awonderful social and food-pairingwine. The Italians really knew whatthey were doing with this variety.HOW MUCH OF WINEMAKING IS SCIENCE ANDFACT, AND HOW MUCH IS BASED ON INTUITION?I believe that a lot of winemaking isjust feel, especially in the vineyardsand deciding when to pick the grapes.I’ll take young winemakers into thevineyard and we’ll taste the fruit andget that first sensory impression. Thisis critical in the process and somewhatsubjective, but nevertheless crucial indeciding whether to pick or to leave thegrapes on the vine a little longer. Thispart is not science, but based more onexperience and instinct, on the acutetaste perception that experience brings.On that note, I have made mistakesand picked too soon or too late in myyounger days.HOW DO YOU SEE THE OKANAGANEVOLVING IN THE FUTURE?I very much admire the Chileans forhow they broke up their grape growinginto different terroirs, each providinga distinctive flavour. I’m very much aterroir-driven winemaker and I thinkthat’s what we’ll see in BC, a terroirdrivenphilosophy.WHAT DO YOU LIKE MOST ABOUT THEOKANAGAN WINE REGION?Besides the incredible scenery, we areblessed with these amazing lakes, andit’s this source of water that figures soprominently in the wineries. Our vinesowe everything to this natural resource.DO YOU HAVE A FAVOURITE PART OFTHE WINEMAKING PROCESS?For me it’s really just being in thevineyard. I can’t think of anythingbetter than sinking my feet in the soiland checking on the grapes.DO YOU HAVE A PHILOSOPHY OFWINEMAKING OR OF LIFE?My wife Wendy taught me this, and shelearned it from her aunt: Live your lifeabundantly and rich in experience. Or,as my wife’s aunt said, you can live thelife of the rich or live a rich life. I choose87

CELEBRITY PROFILE: HOWARD SOONthe latter and it’s that same philosophythat I bring to my winemaking. It’s allabout passion, heart and knowing theimportant things in life, like family,friends, good food and, of course, greatwine. The Okanagan encompassesall these elements and it’s my job torespect and embrace all these things,and to live the life this environmentprovides me. Likewise, I want to pass iton to all those open to this magnificentexperience where the senses and themind come together to create somethingotherworldly and yet deeply rooted inthe earth itself.SANDHILL CABERNET MERLOTVANESSA VINEYARDBC VQA $17.39 168641This Bordeaux blend really highlightsthe excellent affinity betweenthe blending grapes. On the nose,pronounced aromas of currant,leather, coffee and cigar set thestage for an expansive entry fullof black and red fruits, oak, cocoa,leather and sweet spice. Enjoy withgrilled steak and aged cheddar.SANDHILL ESTATECHARDONNAYBC VQA $15.69 541193Look for notes of vanilla, oak,pineapple and apple on thenose. The mouth is refreshing,with flavours of tropical fruits,lemon, peach, spice and toastyoak. The wine finishes with alift of tropical fruit that invitespairings with cream-saucedpasta and smoked salmon.SANDHILL PINOT GRISHIDDEN TERRACEBC VQA $16.59 169060This silky smooth Pinot Gris openswith pleasing aromas of melon,pear and almond. The palate is soft,with more peach and melon notesand a dash of citrus and pineapple.Refreshing with a medium body, itwill pair well with pork tenderloin,mushroom quiche and crab cakes.SANDHILL SAUVIGNON BLANCHIDDEN TERRACEBC VQA $15.69 587048A fruit-driven Sauvignon Blanc fullof ripe apple, lemon and herbalaromas. The palate is pure andclean, revealing refreshing flavoursof grapefruit, delicate grass andherbal notes laced together bygentle acidity. Pair this fabuloussummer sipper with bruschetta,goat’s cheese and salads.SANDHILL ESTATE MERLOTBC VQA $17.39 576751This medium to full-bodied Merlothas a solid backbone with greatfinesse. On the nose, expectplum, blueberry, blackberry andbaking spice. The palate is richand smooth, with ripe, black fruitsmatched by hints of smoke andspice that carry through to thefinish. Pair with aged cheddar, duckbreast and even grilled steak.SANDHILL ESTATE SYRAHBC VQA $17.39 98541An alluring bouquet of ripe cherry,blue plum, toasty, peppery oak andsmoke leaps from the glass. This isa full-bodied Syrah that taunts withrich flavours of blackberry, plum,dark cherry complemented by notesof black tea and sweet spice. Enjoywith braised meats, lamb stew,beef brisket and barbecued ribs.Prices do not include taxes89

NORTHCAROLINA-STYLE PULLEDPORK BURGERSWITH HUSHPUPPIES ANDRED SLAWANInternationalAFFAIR90

RECIPES AND FOOD STYLING BY NATHAN FONG FOR RECIPES, SEE INDEX ON PAGE 142PAIRS WITH YUCÁTAN-STYLE CHICKENWITH PICKLED RED ONION SALSASANTA CAROLINA BLEND BChile $11.99 651232A potent blend of Grenache,Carmenere and Merlot showingripe cassis, dark roasted coffee,plum, jam, anise and a hint ofsmoke. With a bold entry on amedium body loaded with darkfruit flavours, this wine will pairwell with heavily-sauced barbecuefare and grilled burgers.CORONA EXTRAMexico $11.79 186510 6 x 330 mlA summer favourite, Corona Extrapours a pale straw colour witha medium white head. The noseshows subtle aromas of nut andcereal, revealing gentle flavours ofbitter hops and light malt with a hintof sweetness. Light and refreshing,Corona is good for any occasion.YUCÁTAN-STYLE CHICKEN SERVED WITHPICKLED RED ONION SALSA AND JICAMA SALAD91

FRIEDPLANTAINSQUINOASALADARGENTINE-STYLERIB-EYE WITHCHIMICHURRI SAUCEPAIRS WITH ARGENTINE-STYLERIB-EYE WITH CHIMICHURRI SAUCEBENMARCO MALBECArgentina $21.79 355321This charismatic Malbec openswith robust and vibrant notes ofcoffee, mocha, ripe red fruits andespresso. The mouth is full-bodiedand lush with chewy tannins, jamand bright acidity leading to asavoury finish. Pair with sausages,asado and strong cheese.FAMIGLIA BIANCHIRESERVA MALBECArgentina $17.39 907972This is another Malbec that isluscious and massive, yet softand silky. Look for an abundanceof violet, redcurrant, ripe plumand cinnamon on the nose. Thepalate is smoky, with chocolateand vanilla notes on an impeccablybalanced mouth, showing smoothtannins and a massive finale.92 Prices do not include taxes

AN INTERNATIONAL AFFAIRFOR RECIPES, SEE INDEX ON PAGE 142PAIRS WITH NORTH CAROLINA-STYLEPULLED PORK BURGERS WITH HUSHPUPPIES AND RED SLAWLAKE SONOMA DRY CREEKVALLEY ZINFANDELUSA $21.79 355719This wine opens with aromas ofblackberry, chocolate, raspberryand mocha with a touch of vanilla.The palate is supple and lively,with a full and nicely balancedbody that shows superfinetannins along with concentratedberry fruits and baking spice.Definitely a Zin to impress.PLUME CABERNET SAUVIGNONUSA $26.79 199679A lush, full-bodied Napa CabernetSauvignon that boasts aromas ofcurrant, cassis, plum and sage. Spicyyet supple, the palate is elegant withexuberant, sun-drenched fruits, whilepacking a gentle dose of oak, cigarand smoke with rounded tannins.The finish is delicate and long.GRILLED THAI-STYLE FISH WITH SPICEDCOCONUT SAUCEPAIRS WITH GRILLED THAI-STYLE FISHWITH SPICED COCONUT SAUCECLEAN SLATE RIESLINGGermany $14.29 160127This elegant white offers textbookcharacters of citrus fruits, vibrantacidity and distinct mineral notes.Slightly sweeter on the palate, thisis the perfect pairing with sushi,Asian, Indian or seafood dishes.SINGHA BEERThailand $11.49 676395 6 x 330 mlThis gold-coloured lager offersflavours of sweet fruits, grainsand malt with a light biscuit andcitrus edge. After a refreshingentry, it transforms into a hintof sweetness on the mid-palate.Clean and precise, Singha is perfectserved with hot, spicy dishes.Prices do not include taxes93

BRIX RESTAURANTExecutive Chef Chris Bisaro of Brix Restaurant & Wine BarIn 1999 when David Hannay andPatrick Mercer opened their nowwell-established restaurant Brix inYaletown they were ahead of a veryimportant trend. Along with a coupleother local eateries (such as Bin 941),they pioneered the movement of smallplates (tapas) and offered a broad andcompelling lineup of wines by the glass.The two had been working together atJoe Fortes prior to embarking on Brix,and wanted to open a place they wouldboth like to go to have a bite and a drink.A historic 1912 building in theburgeoning Yaletown district providedthe perfect setting. Soaring beamedceilings, a brick feature wall, chandeliersand an outdoor courtyard lend the rooma warm, European feel – a charmingatmosphere for the 100 weddings andevents they host each year. The menuhas evolved over the past 15 years; it’snow more about dining than small plates.Hannay, who compiles the wine list, isknown for his enthusiasm and knowledge,hence the business name – Brix, which isa measurement of sugar content in grapejuice. He continually garners praise for hispalate and his wine program.In the kitchen, Vancouver-bornExecutive Chef Chris Bisaro developsthe dishes that keep people comingback. Like most mindful Vancouverchefs, Bisaro works with local andseasonally available products. His94

BY DAENNA VAN MULLIGENLOCAL LING CODWITH TANDOORIPOTATOESIN GINGER-COCONUT MOLEIn the kitchen, Vancouver-born ExecutiveChef Chris Bisaro develops the dishesthat keep people coming back.features sheet is in constant rotation,highlighting what comes in the door.“We want to keep it lively,” Bisarosays. “You don’t know what’s going tohappen when you put something on themenu.” It also allows the kitchen to getplayful with ingredients and flavours andto pinpoint popular dishes that couldmorph onto the regular menu.“I’m a restaurant guy,” admitsBisaro, who virtually grew up inrestaurants.By the age of 12, he was workingthe brunch line, weekends from 6 a.m.until 4 p.m., at his father’s restaurantin West Vancouver. He continued towork for his father, among others,throughout high school and afterwardhe spent some time in Kelowna as wellas in more corporate, casual fine diningkitchens. His lengthy and varied careeralso means he’s very hands-on withstaff training, ensuring everyone can doeverything that needs to be done in thekitchen. Trying to fit the perfect peopletogether isn’t easy, but Bisaro has learnedto recognize when one of his staff isabout to hit the wall and needs change.Knowing they can count on each otheris imperative.In his 10 years at Brix, he’s seendiners evolve and become moreconscious about where their foodcomes from. Additionally, he notes hissuppliers are also being more cautiousabout where they are getting theirgoods. Bisaro acknowledges that youmust always question the truth aboutthe origin of the food on your plate– sohe’s doing his best to provide sustainableoptions.The cuisine is Pacific Northwestwith French influences. There is someadventurous use of spice and Asianinfluences, thanks to Bisaro’s travelsin Southeast Asia. In his off-time, heprefers to dine at Vietnamese and Thairestaurants.Bisaro’s relationship with Hannayand Mercer is friendly and respectful– they let him do what he needs in the95

BRIX RESTAURANT & WINE BAR FOR RECIPES, SEE INDEX ON PAGE 141LAMB BACON SALADWITH BOURBONVINAIGRETTE96

Bisaro acknowledges that you must always questionthe truth about the origin of the food on your plate.back of the house while they maintainthe front. “It’s very familial aroundhere,” Bisaro (who lives just down thestreet from the restaurant) smiles, “It’slike fighting with your parents, maybethere’s some silent treatment for awhile…” But, he adds, “We have to dealwith each other, so we have to be 100percent honest.”Hannay, Mercer and Bisaro knowif you stop moving forward you becomestagnant. Brix continues to evolve theirmenu and their philosophies, keepingan open mind to what their guests want.Becoming more farm-to-table is oneaspect, as is exploring new ingredients.Hannay is also aware of the incrediblepopularity of Vancouver’s more casualdining scene, and he grapples with theirwhite tablecloth image. “Linens turn usinto more of a distinction restaurant –we wrestle with the linens.”One thing he is entirely confidentabout is his award-winning wine list.He tastes a lot to pull it together. “I’vebuilt a list that is broad. It’s not superdeep, but there’s something fromeverywhere.”VANILLABEAN PANNACOTTA WITHBOURBONPEACHESBrix Restaurant & Wine Bar1138 Homer StreetVancouver, BC604 915 946397

BRIX RESTAURANT & WINE BAR FOR RECIPES, SEE INDEX ON PAGE 142PAIRS WITH LAMB BACON SALADWITH BOURBON VINAIGRETTELA VIEILLE FERME BLANCFrance $11.29 298505This easy sipper offers aromasof fresh peach with floral notesand a hint of spice. In the mouth,flavours of ripe stone fruits arebacked by fresh acidity. Enjoy thiswine as an aperitif or with pasta,seafood or baked chicken breast.VERAMONTESAUVIGNON BLANCChile $11.19 602649Tropical fruit aromas explode witha nice, focused herbal pungency.Zesty and medium-bodied, adollop of flavours on the palateis contrasted by mineral, lemongrass and snap peas, followedby a crisp, lingering finish.CHATEAU ST. JEANCHARDONNAYUSA $19.29 421644Expect bright aromas of creamylemon, sweet pear, warm vanillaand brown spice on the nose. Onthe palate, generous fruit flavoursare accented with toasted hazelnutand bright acidity, leading to along, satisfying finish. Pair with fishin beurre blanc sauce or lobster.WOLF BLASS EAGLEHAWKCHARDONNAYAustralia $11.39 66472A medium-bodied AussieChardonnay with a pronouncednose of melon, vanilla, nectarineand chai spice. The palate isbursting with citrus and whitepeach tones, with a nice touch ofspiced oak. Enjoy with poachedchicken, avocado salad or risotto.PAIRS WITH LOCAL LING COD WITHTANDOORI POTATOES AND GINGER-COCONUT MOLEPAIRS WITH VANILLA BEAN PANNACOTTA WITH BOURBON PEACHESBAILEYS VANILLA CINNAMONIreland $25.49 623397Everything there is to love aboutthe original Baileys, with theenticing addition of vanilla andcinnamon. The palate is laced withcreamy caramel all the way to thefinish. Serve on the rocks or mixin your favourite cocktail recipe.LOOSEN BROS.DR. L RIESLINGGermany $16.49 599274This is a crisp and refreshing sipper,showing notes of melon, slate,herbs, citrus and stone fruits. Thepalate is off-dry and vibrant with afruit-driven character. It’s a versatilepairing partner with everythingfrom Asian fare to dessert.Prices do not include taxes99

A CRASH COURSE INSparklingWineOh admit it. You love thingsthat sparkle. It just lends suchlight and spirit and je ne saisquoi to everything. And of course thatextends to sparkling wine – especiallyin the summer, when that quick hit ofeffervescence refreshes like no other.You’re not alone. The popularity ofsparkling wine is skyrocketing aroundthe world, with global sales surging 30percent in the last decade and Canadianconsumption actually outpacing thattrend.It’s catching on because winedrinkers now understand bubbly to bea very versatile pour. It swings fromcocktail alternative to aperitif to foodwine without missing a beat, which is afar cry from its former image as simply acelebratory tipple.And that’s a good thing.To arm you with a cache of styles atyour disposal, this crash course lets youtake every moment up a level with themost suitable fizz for the occasion.Of course, whole books have beenwritten on each style, so this piecetop-lines each one to give you the mostimportant bites of information so youcan beeline to the right bottle.CHAMPAGNEIf you’ve got the means, champagne isstill the world’s best bubbly. It’s generallymade from Chardonnay, Pinot Noir andPinot Meunier and typically tastes oflemon, apple, fresh bread, butter pastry,and sometimes nuts or red berries.100

BY CAROLYN EVANS HAMMONDIf you’ve got the means, champagneis still the world’s best bubbly.Here’s a cheat sheet of the styles:DRY OR SWEET Most champagne is brut,which means dry. But it can also besweeter. The following terms on bottlesdenote sweetness levels from driest tosweetest: extra brut, brut, extra dry, sec,demi-sec and doux.NON-VINTAGE Champagne labelled nonvintage– or NV – is made from thefruit of multiple vintages or growingyears. This lets producers blend tosignature taste profiles, which isconvenient for drinkers. Buy a bottle ofnon-vintage champagne from any largeproducer, and it will taste the sameevery time.VINTAGE Vintage champagne is madefrom grapes grown in a single year, sovaries in flavour and style. It is madefrom the best possible fruit available tothe producer.PRESTIGE CUVÉE The top vintage winefrom a champagne house is called theirPrestige Cuvée. To illustrate: DomPérignon, Cristal and La Grande Dameare the prestige cuvées of Moët &Chandon, Louis Roederer and VeuveClicquot respectively.BLANC DE NOIRS Literally meaning white ofblacks, this is a white champagne madeentirely from black grapes – meaningPinot Noir and possibly Pinot Meunier.BLANC DE BLANCS Meaning white ofwhites, this champagne is made entirelyfrom Chardonnay.ROSÉ Rosé champagne has becomeincreasingly popular in the past decadeand is now taken far more seriouslyas a wine style. Considered quite asophisticated pour, it offers all thehallmark flavours of champagne as wellas subtle berry notes.CRÉMANTCrémant is good quality Frenchsparkling wine from outside theChampagne region. These wines aremuch less expensive than champagneand can offer excellent value. Alsace,Bordeaux, Bourgogne, Die, Jura,Limoux, Loire and the Savoie regions ofFrance all make crémant.CHAMPAGNE LOOKALIKESBecause of the charm of champagne,many places in the world try theirhand at the style. French champagnehouses even own properties around theworld recreating the style elsewhere.However, champagne lookalikes rarelymatch the real thing in terms of qualityand finesse; but they can offer a similarflavour at a fraction of the price.OTHER NEW WORLD SPARKLINGAll sorts of New World producers arejumping on the bubbly bandwagon,making sparkling wine from a widerange of grape varieties from PinotGrigio to, yes, Shiraz – I’m talking toyou Australia. These can be cheap andcheerful options when you’re lookingfor a fun drink.PROSECCOProsecco is a white, aromatic sparklingwine from northeast Italy that tastesgently of peach or pear, is meant to bedrunk young and fresh, and ranges fromdry to sweet. To determine the level ofsweetness, look for the words brut, extradry or dry on the label. Brut means dry,extra dry means slightly off-dry and drymeans – rather confusingly – sweet.CAVACava is a relatively restrained sparklingwine from the Catalonia region ofSpain. It can be white or rosé, and isbased on indigenous grape varieties thatimpart a unique character, sometimesdescribed as earthy.Though cava ranges from dry tosweet, the vast majority of cava foundin Canada is bone dry and comes fromone of two producers – Codorníu andFreixenet.SPARKLING ROSÉMany places that make white sparklingwine also make a rosé version.Sparkling rosé can be made by leavingblack grape skins in contact with thejuice during winemaking or by mixingred and white wine together beforeit’s made effervescent. Regardless, theresult is a light, crisp sparkling wineimbued with red berry flavours.101

A CRASH COURSE IN SPARKLING WINEAll sorts of NewWorld producersare jumping on thebubbly bandwagonmaking sparklingwine from a widerange of grapevarieties.A GREAT GO-TOSPARKLING ROSÉBOTTEGA ROSE GOLDItaly $24.79 223669This pale salmon-coloured rosémade from Pinot Noir shows gentle,enticing aromas and flavours ofsmall, dark berries, wild strawberryand a hint of violet. Quite complexand stylish, a great go-to sparklingrosé that’s delicate, persistentand impeccably balanced.BAREFOOT BUBBLYPINOT GRIGIOUSA $12.29 924449For those who like a good lick ofsweetness in their sparkling, comesthis orange-honey-melon-scentedwine with balancing acidity – soit finishes dry. It’s clean and wellmadewith notes of rose petaland honeysuckle on the finish.A cheerful, accessible bubbly.LOUIS ROEDERERBRUT PREMIERFrance $60.89 268771Riveting aromas of cooked appleand butter pastry lead to a crispattack of green apple and lemonthat slowly unfolds with notes ofalmond, brioche, white flowers anda hint of smoke. Generous mouthfeel and a long, resonant finish.MUMM NAPA BRUT PRESTIGEUSA $22.79 265678From one of California’s leadingsparkling wine producers, thisdry but ripe champagne lookaliketastes quite similar to its Frenchcounterpart, delivering compellingflavours and aromas of lemon,yellow plum, praline, vanilla andtoast. A seriously charming pour.OUTSTANDINGVALUE!SOPHISTICATEDWITH DEPTHAND DELICACYVEUVE DU VERNAY BRUT ROSÉFrance $13.29 610048This stylish and sophisticateddrink shows a seamlessness andpurity on a par with bona fidepink champagne. Tight, restrainedflavours and aromas of lemon, toastand fresh berries are beautifullyintegrated into this pearl of awine. Outstanding value!ANNA DE CODORNÍU BRUTSpain $15.99 156075Gentle aromas of cooked apple andlemon oil lead to a brisk attack ofgreen apple, grapefruit purée, Brazilnut and sea salt. Silky, complex,characterful cava shot throughwith mouth-watering acidity. Asophisticated sparkling wine withconsiderable depth and delicacy.Prices do not include taxes103

HAILCAESARS!The Caesar is a true Canadian classic thatwas first produced in Alberta in 1969 andis one of my favourite summer cocktails.This Canadian favourite has traditionallybeen made with vodka, Clamato juice andseasonings, but here are a few suggestionsto liven up your Caesars this summer.Try using a flavoured vodka such asAbsolut Citron or a blanco tequila such asEl Jimador Silver. Both of these productshave great citrus flavours to complementthe spicy characteristics of the Caesar.For a more forward-flavoured Caesar,try using Tanqueray gin or Maker’s Markbourbon. Tanqueray adds crispness tothe drink with refreshing notes of juniperand hints of fresh botanicals. Maker’sMark bourbon adds a touch of vanillaand a slight sweetness which is a perfectfoil for the spicy Caesar flavours.MAKER’S MARKKENTUCKY BOURBONUSA $39.99 103747Maker’s Mark uses soft redwinter wheat to create asmooth, subtle bourbon, withbalanced flavours of caramel,vanilla and fruity essences.ABSOLUTCITRONCAESARADELE SHAWCategory ManagerBC LIQUOR STORESMAKER’SMARKCAESAR104 Prices do not include taxes

EL JIMADOR TEQUILA SILVERMexico $26.79 460378El Jimador has produced a young,fresh and natural silver tequilamade from 100 percent blueagave. It has lively flavour andcitrusy undertones that make itan exceptional choice for sippingstraight or mixing in cocktails.FOR RECIPES, SEE INDEX ON PAGE 142ABSOLUT CITRONSweden $22.89 257238This citrus twist on an Absolutclassic is smooth and mellow, witha fresh, fruity, lemon and limecharacter and a note of lemon peel.TANQUERAYLONDON DRY GINUnited Kingdom $21.49 2691This London Dry gin is distilledfour times for an extra smoothtaste and is made with the finestbotanicals – refreshing juniper,peppery coriander and aromaticangelica (the rest are a secret!).TANQUERAYCOASTALCAESAREL CAESARPrices do not include taxes105

SimpleSALADSuppersCRUNCHYCHICKEN WITHBUTTERMILKGREEN GODDESSCHIVE DRESSING106

RECIPES AND FOOD STYLING BY IRENE MCGUINNESS FOR RECIPES, SEE INDEX ON PAGE 142PAIRS WITH CRUNCHY CHICKENWITH BUTTERMILK GREEN GODDESSCHIVE DRESSINGMIONETTO PROSECCODOC TREVISO BRUTItaly $17.39 86256Delightful, crisp and refreshing,this Prosecco has an intense, fruitybouquet with ripe pear, goldenapple and fresh melon. Light andwell-balanced on the palate, drywith a slight hint of sweetness onthe finish, this is an excellent choicefor Bellinis and other cocktails.ALAMOS CHARDONNAYArgentina $13.29 467969This is a dry, full-bodied andtoasty Chardonnay with plentyof roasted nuts, tropical fruit,apricot, spice and caramel. Oakaging adds flavours of toffee andbutterscotch, giving a weighty,complex palate and a lingeringfinish. Enjoy with clam chowderand almond-crusted chicken.GRILLEDSTEAK WITHHAWAIIANSLAWPAIRS WITH GRILLED STEAK WITHHAWAIIAN SLAWSUMAC RIDGE PRIVATERESERVE GEWÜRZTRAMINERBC VQA $13.29 142893This Okanagan staple displaysnotes of lychee, honeysuckle,light spice and stone fruits in anelegant, medium body. Expectfresh grapefruit, honey, juicyacidity on the palate leading to along mineral finish. Stock up forsummer and pair with smokedmeat, curry and Thai cuisine.FRISK PRICKLY RIESLINGAustralia $13.79 167205Look for floral, apple and subtlelime and mineral notes in thiselegant, high-altitude AustralianRiesling. The palate is off-dry,with a slight fizz and zestyacidity that makes it a perfectmatch with fruit salads, padThai or Kung Pao chicken.Prices do not include taxes107

Photo credit Edwin SantiagoPlease enjoy responsibly.

SIMPLE SALAD SUPPERS FOR RECIPES, SEE INDEX ON PAGE 142PAIRS WITH CRISPY ISRAELICOUSCOUS CAKES ANDARTICHOKE GREEN SALADROBERT MONDAVI NAPAVALLEY FUMÉ BLANCUSA $17.39 221887This famed Fumé Blanc only getsbetter! On the nose, dazzlingaromas of grilled peach, driedflowers, citrus and stone fruitswith a kiss of smoke. Pleasantherbaceous notes echo well withthe oaky influence. The finishis refreshing and lingering. Pairwith calamari, ceviche or salad.MISSION HILL RESERVESAUVIGNON BLANCBC VQA $17.19 388629Delightful aromas of grapefruit,herb and lime leap from the glass.The palate showcases zesty citrusalong with damp herbs and roastednut notes that juxtapose the vibrantnettle and passion fruit flavours.Broad and refreshing, this will gowell with grilled pork, poachedseafood or vegetarian dishes.CRISPY ISRAELI COUSCOUS CAKES ANDARTICHOKE GREEN SALADPrices do not include taxes109

thecocktailmenuVODKAWelcome! Have a seat, relax and peruse ourCocktail Menu, featuring vodka, with recipesfrom Bar Stars Brad Stanton and RobynGray of Prohibition. Recreate these freshdrinks at home, add friends and enjoy!L’AIR DE PANACHEVX COBBLER110

RECIPES AND DRINK STYLING BY BAR STARS BRAD STANTON AND ROBYN GRAYMOSCOW MULE2 oz (60 ml) Ketel One vodka 11 tbsp (15 ml) fresh lime2 tsp (10 ml) simple syrup 22 dashes Angostura bittersginger beer, to topmint sprig, for garnishBuild ingredients over crushed ice in a coppermule mug. Give the mixture a stir to combine.Garnish with a mint sprig.1SKU 4560952Equal parts sugar and water.KETEL ONE VODKANetherlands $29.49 456095Fresh citrus and honey noteswith a hint of pepper greet thenose. Exquisitely balanced andround on the palate, the silkysmooth texture is contrastedwith lively tingles that last to thefinish with a grainy sweet lift.MOSCOW MULEPrices do not include taxes111

THE COCKTAIL MENU...continued from page 110L’AIR DE PANACHE2 oz (60 ml) Zubrówka vodka 14 tsp (20 ml) apple concentrate2 tsp (10 ml) fresh lemon juice2 tsp (10 ml) honey syrup 2Jasmine-Ginger-Honey Foam, to top (recipe follows)bergamot essence 3 , to topCombine first 4 ingredients in a mixing tin, add ice and shakevigorously. Strain mixture through a fine mesh strainer into achilled cocktail coupe. Top with Jasmine-Ginger-Honey Foamand a spray of bergamot essence.JASMINE-GINGER-HONEY FOAM (to top)Brew 3 green jasmine tea bags in 400 ml of hot water for 5minutes. Meanwhile, juice 1 lb (500 g) of ginger into a large bowland add equal volume of honey. Mix together, you will onlyuse 100 ml of this ginger-honey syrup. Take 3 gelatin sheets,bloom in ice water for 10 minutes, then microwave for 30seconds to liquefy. In a bowl, combine jasmine tea, gingerhoneysyrup and gelatin liquid and whisk together until fullydissolved. Add to a whipped cream dispenser and charge twicewith nitrous oxide. Foam cream over top of cocktail and enjoy!ZUBRÓWKABISON GRASS VODKAPoland $23.49 462440This famous Polish vodka isinfused with bison grass. Expect anultra-smooth tasting experiencewith aromas of fresh hay, springflowers, thyme and cut grassthat lead into a soft, warm palateand a subtle, sweet finish. Enjoyneat or with apple juice.1SKU 4624402Equal parts honey and water.3Available at specialty food stores.VX COBBLER2 oz (60 ml) Grey Goose VX vodka 41 oz (30 ml) fresh orange juice4 tsp (20 ml) fresh lemon juice1 tbsp (15 ml) Giffard gomme syrup 5Build over crushed ice in a stemmed glass. Give mixture a stirto combine ingredients. Garnish with a fruit medley using alarge assortment of berries, as desired.4SKU 7753125Available at specialty food stores.GREY GOOSEVX VODKAEXCEPTIONNELLEFrance $86.99 775312A distinctive marriage ofGrey Goose with cognac.Mild aromas of acacia,apricot, peach and lemonare accentuated by dairycream notes. On thepalate, it is smooth andclean, leaving a gentlesweetness and roundtexture with a warm finish.Recreate these fresh drinks at home,add friends and enjoy!Prices do not include taxes113

114Naramata

JAMES NEVISONJames Nevison is an award-winning wine writer, judge, educator and the co-founder ofHALFAGLASS. He is the wine columnist for The Province, where his column “The Wine Guy”appears every Friday. James is the co-author of ten best-selling books on wine in Canada, his latestbeing Had a Glass: Top 100 Wines for 2015 Under $20. Follow his wine musings @hadaglass.The Naramata Bench has long had a distinctness –daresay an aura – that makes it special.The big news in local wine thesedays is the push to differentiate(and officially designate) variousspecific sub-regions throughout theprovince. It’s a logical progression; a signof maturity for a young industry thatcontinues to see amazing success and isno longer content with the blanket “BCwine” classification. Thus the GoldenMile Bench was recently awarded theOkanagan Valley’s first official subappellation.This BC Governmentapproveddistinction permits winerieswithin the jurisdiction to label theirbottles provenance of “Golden MileBench,” and the industry-fronted BCWine Appellation Task Force is currentlydeveloping a process for creatingadditional sub-appellations.That said, regardless of officialrecognition, there is one OkanaganValley sub-region that has alwaysmaintained an informal uniqueness:The Naramata Bench has long hada distinctness – daresay an aura –that makes it special. A historicalagricultural region, the Naramataarea was established as small orchardpackages of 5 to 20 acres, a suitablesize for “gentleman farmers” to havea hand in growing and running theirown farm. Significantly, this setup alsohelped herald Naramata as a culturalcentre, with people from across theOkanagan arriving to the Bench viaboat or steamer for plays, concerts andthe opera.Fast forward a hundred yearsand, while the majority of orchardshave been ripped up to make wayfor vineyards, the pioneering genteelspirit of the region lives on throughcurrent-day Naramata Bench wineries.Heidi Noble, owner and ExecutiveWinemaker of award-wining JoieFarm Winery, explains: “There arenot many vineyard sites that are largerthan the original small orchard parcels,and as such, they are small reflectionsof very specific sites and terroir.” Thissmall-size mentality continues to infusethe contemporary Naramata Benchsensibility, with multiple winemakersciting the camaraderie amongneighbours as a special additional toolfor crafting wine on the Bench. RedRooster’s Winemaker Karen Gillissimply says: “When you need a handyou can call a friend, they’re there in afew minutes.” She goes on to relate howthis kinship plays out in the day-today:“Sometimes it’s having an extrabin of fruit and needing that one binof truck space or being just shy of someingredients or it’s been a long day andyou could just use a friend.”Of course, it’s tough for the typicalwine tourist to appreciate these behindthe-sceneswinemaking machinations.But perhaps this supportive spirit ismanifested in the overall generosity ofNaramata Bench wines? If a stereotypeis permissible, it is that bottles fromthe Naramata Bench are ripe andfruity but elegant – characteristicsoften attributed to the influence of theBench’s geographic locale fronting theeastern shore of Okanagan Lake. StefanArnason, Winemaker at Poplar Grove,mentions that the “Western aspect ofthe Bench keeps sunlight well intothe evening, helping with ripeness.”Furthermore, “The Bench allows coldair to drain down to the lake, preventingfrost from settling, which is importantto protect young [grape] shoots in earlyspring and leaf canopy in the fall.”However, this moderatinggeography creates a couple of otherNaramata Bench characteristics. Forone, the climatic influences, combinedwith limited land under vine, requiresmany Naramata Bench wineries tosource grapes from other parts ofthe Valley. On the other hand, themoderating geography helps maketouring the wineries of the NaramataBench an easy proposition.Jousting north from Pentiction, justone major route winds its way along a14-kilometre stretch along the easternbank of Okanagan Lake, a road thatpasses 24 recognized wineries beforedead-ending in Naramata village proper.This creates a readymade path for easywine tasting, a tour that is complementedby jaw-dropping lake vistas and a palatepleasingwine diversity.115

NARAMATA BOUNDIt is a regionblessed withunique geographyand a tradition ofpioneering spirit.The Naramata Bench is truly one ofthe most accessible wine routes inBC, an important point, consideringthat wines from many of the Bench’ssmaller wineries can prove harder tofind. According to Joie Farm’s Noble,“These are exciting times on theBench right now, with new tastingrooms opening up at the north end ofNaramata Road.” She’ll be opening upher gate to curious wine tourists thisyear, and indeed, she feels that “A newwave of young, dedicated winemakersis raising the bar on the hospitality andtourism experience this summer.” It’sa sentiment echoed by Karen Gillisat Red Rooster, who excitedly sharesthe winery’s planned upcoming eventswhile expressing: “We show our wareswith great local food and have a bitof fun doing it, in the tradition of theBench: great wines, wholesome fun.”In a sense, this encapsulates thesecret allure of the Bench. It is a regionblessed with unique geography and atradition of pioneering spirit, traits thatlend an authenticity that continues todraw enthusiastic parties looking tomake their mark and create not justwine, but wine specific to the NaramataBench. The best part? Enjoying thisdistinct identity is as simple as opening abottle and pouring a glass.ZIPPY AND SUPERREFRESHINGJOIE ROSÉBC VQA $18.19 511469Joie Farm urges wine drinkersto “Re-Think Pink” with theirzippy, super refreshing styleof rosé. It pours a bright pinkand beckons with aromas ofwatermelon candies before atart finish, giving this pink wineextreme food-pairing savviness.A REALCROWDPLEASERRED ROOSTER’S HEN HOUSESLY WHITEBC VQA $13.99 772574According to winemaker Karen Gillis,“Hen House is a fun project,” madein a “...fruity, easy-drinking style.”After all, as she asks, “Why makewine more serious than it needs tobe?” It’s certainly easy to get intoand enjoy this crowd-pleasing white.BRING ONTHE GRILLEDSALMON!POPLAR GROVE PINOT GRISBC VQA $17.29 676650Three hours of skin contactbefore pressing off the juice helpsafford this Pinot Gris gregariouscitrus, stone fruit and floralcharacteristics. It’s a robust BCwhite that warrants a made-in-BCpairing: fresh grilled or pan-searedfish, be it halibut or salmon.PUNCHY ANDPOWERFULTOWNSHIP 7 MERLOTBC VQA $22.59 726596Made primarily from fruitgrown in the South Okanagan(complemented by Merlotfrom Township’s NaramataBench Vineyard), this Merlotis punchy and powerful withplum, mocha and toasty oak.RED ROOSTER’S HEN HOUSERUFFLED REDBC VQA $15.99 862615A companion bottle to the SlyWhite, Hen House’s Ruffled Red isa similarly fruity blend of CabernetFranc, Cabernet Sauvignon andMerlot that exhibits ample darkfruit and a smooth, balanced finish.THERAPY PINK FREUD ROSÉBC VQA $15.99 442657Always a go-to rosé, this blend ofMerlot and Pinot Noir offers justthe right enticing pink colour. Fullof red berry, plum, cranberry andcherry flavours, it’s perfect pairedwith fried chicken or tacos.Prices do not include taxes117

AllDecked OutA MAKE-AHEAD SUMMER DECK PARTYSUMMERSALADIN A JAR118

RECIPES AND FOOD STYLING BY CÉLINE TURENNE FOR RECIPES, SEE INDEX ON PAGE 142TOMATO TARTSPAIRS WITH TOMATO TARTSIL NESPOLI SANGIOVESEDI ROMAGNASUPERIORE RISERVAItaly $19.99 401141This fine Sangiovese has a bright,fruity character, combining ripecherry, black tea, tobacco andplum with toast, oak and ripe,chewy tannins to showcase awell-balanced red that is warmand smooth. It has enough textureto age a while, or enjoy nowwith steak or tomato tarts.CHERRY PIE “CHERRY TART”PINOT NOIRUSA $26.79 744623Cherry Tart is a medium- tofull-bodied Pinot Noir that temptswith a smoky nose and underlyingaromas of black tea, dark cherryand cloves. The palate is rich andpure, with flavours of redcurrants,Pinot fruits, dark berry fruits withvanilla oak and a lively acidity.Prices do not include taxes119

PAIRS WITH SUMMER SALAD IN A JARTWIN ISLANDSSAUVIGNON BLANCNew Zealand $16.49 534016A sure crowd-pleaser, Twin Islandsoffers lively fragrances of citruspeel, fresh herb and tropical fruitswith bright peach undertones. Thepalate is crisp and focused withgrapefruit flavours complementedby a whiff of culinary herbs,leading into a zesty finish.MASI MODELLODELLE VENEZIE BIANCOItaly $13.29 564674Modello opens with invitingaromas of peach, ripe pear, lemonand toast. Well-balanced withmoderate weight, the palate isoily, with tropical flavours ofgrapefruit and bright, crisp acidityfollowed by a long finale. Enjoywith appetizers or finger foods.PAIRS WITH PARMESANAND CORN LOLLIPOPSNOBILO REGIONALCOLLECTIONSAUVIGNON BLANCNew Zealand $13.69 623264This classic New Zealand SauvignonBlanc is herbaceous, grassy,mineral, yet loaded with aromasof tropical fruits. The palate isfresh, with an astounding acidicentry that unfolds to flavours ofnettle, passion fruit, guava and alight, refreshing finish. Enjoy withsummer salads and oysters.PARMESAN ANDCORN LOLLIPOPSTINHORN CREEK PINOT GRISBC VQA $14.59 530683One of the benchmark Pinot Grisin the Okanagan, showcasingpungent floral, honey, apple andripe pear aromas. The palate burstswith pineapple, mango and citrusfruits that is backed with brightacidity and lengthy finish. Pair withappetizers, white meat burgers,fruit salsa and halibut steak.120Prices do not include taxes

ALL DECKED OUTFOR RECIPES, SEE INDEX ON PAGE 142PARMESANCHICKENWINGSPAIRS WITH PARMESANCHICKEN WINGSNEW HARBORSAUVIGNON BLANCNew Zealand $14.79 822585This crisp white is an amazingaperitif or cocktail option. Aclean, direct zip of racy acidityand tropical fruits rush throughthe palate followed by delicate,herbaceous notes of lemon grasson the mid-palate. A well-balanced,silky-smooth pour, New Harborpairs happily with crab cakes,mussels and chicken wings.TERRE PROSECCOItaly $13.99 928648The nose reveals perfumedaromas of flowers, lemon zestand green fruit with an enjoyablemineral background. The palateis light but refreshing, deliciouswith bright acidity mingling withthe vibrant mineral elements.Pair this medium-bodied andfocused sparkler with seafood,vegetable kebabs or fried chicken.Prices do not include taxes121

AGAVE a-go-go!XFRESA ROJASOURTEQUILAVIEJAMODAPIÑAASADABEBIDA122

DANIELLE TATARINDanielle works with liquor companies and private and corporate groups to create custom cocktailsand menus, as well as hosting seminars and classes on cocktail creation and history. Currentlyshe is General Manager at The Keefer Bar, Vancouver. Accolades include first place at GiffardInternational Cocktail Competition (France) in 2010, and 2012 Van Mag Bartender of the Year.One of the many beauties of agave spirits is thefact they are true products of terroir.The rise of agave spirits overthe last decade has broughtthe spiked plant into thespotlight. Bartenders and aficionadosalike have embraced the many typesof agave spirits as some of the mostdiverse to meet their palates.The most famous agave spirit, BlueAgave or Agave Tequiliana WeberAzul, as classified by Frédérick AlbertConstantin Weber in 1902, has been astaple of the Mexican spirits industrysince the late 18 th century. In 1792, afterfailed attempts at forbidding the localMezcal wine in favour of Spanish wineand spirits, King Ferdinand IV allowedthe legal fermentation and distillation ofspirits in Mexico.Today, after centuries ofdevelopment through organizations inplace to advance the industry such as theNOM, Norma Oficial Mexicana, tequilahas grown tremendously in popularity.The Mexican laws state that tequila canbe produced primarily in the state ofJalisco and limited regions in the statesof Guanajuato, Michoacán, Nayaritand Tamaulipas.One of the many beauties of agavespirits is the fact they are true productsof terroir. With agaves often spendinga minimum of 10 years in the groundbefore harvesting, it is an interestingexperiment to taste the differencebetween tequila grown in the highlandsor lowlands. Highland tequila, or theLos Altos region spirits, tends to befloral and light, and the agaves tend tobe larger in size. The lowland tequila,or Amatitan region, produces spirits thatare more vegetal, spicy and earthy.The opportunity to travelthroughout Mexico tasting tequilaand agave spirits, as well as seeing theproduct harvested and produced, istruly amazing. Witnessing the skill inharvesting agave, you will see why it canbe likened to an art, the artists being thejimadors. The jimadors have mastered theuse of their coa de jima (large macheteliketool) to remove the outer leaves ofthe agave in a few swift slices. When thejimadors finally gets to the pina, or heart,of the agave, they again have masteredthe art of harvesting the large succulentsout of the ground with their coa. Whereit might take an inexperienced jimador10 to 15 minutes to trim an agaveand another 10 minutes to get it outof the ground in the sweltering heat,the professional jimadors have alreadyfinished and are smiling patiently atthe new jimadors, who are labouring atthe task they mastered long ago. Onelearns quickly that agave spirits are trulyartisanal at heart. From the harvestingto the production, each marca or brandhas developed its spirit to be a uniqueexpression of its region and productionmethod.If you can’t make it to Mexicoto experience the art of agave spiritsfirst hand, a great way to spend asummer afternoon is sipping ontequila, or even better, tequilacocktails. Here are three cocktails thathighlight the beauty of the spirit.An experienced jimador shows Danielle Tatarin how to harvest blue agave using the traditional coa de jima.123

IT’S SHIVERSEASON2 ¾ cups BAILEYS ® Irish Cream12 large ice cubesMix ingredients in blenderMakes 8 servingsPLEASE ENJOY RESPONSIBLY.© R&A Bailey & Co. 2015.124

AGAVE A-GO-GOTEQUILA VIEJA MODA2 oz (60 ml) Herradura Reposado Tequila 12 Griottine cherries 2 , plus extra for garnish3 dashes Angostura bitters1 barspoon Agave Syrup 2orange zest for garnishIn a mixing glass lightly muddle 2 Griottine cherries withAngostura bitters. Add tequila and agave syrup. Stir allingredients together, add ice and stir for 30 seconds.Strain over fresh ice in a highball glass. Garnish with awide orange zest and Griottine cherries (optional).1SKU 452615 – A lowland tequila2Available at specialty food stores.TEQUILAVIEJAMODAHERRADURAREPOSADO TEQUILAMexico $60.89 452615Herradura Reposado opens witharomas of pepper, butteredpopcorn, spice and a hint of candysweetness. The entry is refreshing,with vanilla and more pepperyelements on the mid-palate. Thecaramel-infused, smoky-paprikafinish is rounded and mellow.FRESA ROJA SOUR2 oz (60 ml) Don Julio Blanco Tequila 1½ oz (15 ml) Hibiscus Syrup 2¾ oz (22 ml) fresh lime juice2 dashes Bittered Sling Malagasy Chocolate Bitters 31 ripe strawberry, sliced, for garnishShake first 4 ingredients with ice for 10 to 15 seconds.Fine strain over cracked ice in a Collins glass halfrimmedwith Himalayan pink sea salt. Garnish with ahibiscus flower 2 and sliced strawberry.1SKU 77321 – A highland tequila2Wild hibiscus flowers in syrup are available at specialty food stores.3Available at specialty food stores.FRESAROJASOURDON JULIOBLANCO TEQUILAMexico $69.59 77321A solid silver tequila withrefreshing aromas of citrus,lemon, lime and grapefruit onthe nose and a lightly sweetagave flavour upon entry. Thepalate is silky smooth, withoutharsh burns, and accentedwith a touch of black pepper.Prices do not include taxes125

AGAVE A-GO-GOPIÑAASADABEBIDACASAMIGOSREPOSADO TEQUILAMexico $64.59 852053This ultra-premium tequila is madefrom slow-cooked Blue Agave,expressing aromas of earth, herbsand pepper with a touch of roastednuts and a sweet nuance. Richand creamy on the palate, thedelicate caramel and cocoa minglewith the oak and spicy notes tocreate a complex, long finish.PIÑA ASADA BEBIDA2 oz (60 ml) Casamigos Tequila Reposado 1½ oz (15 ml) Pineapple Syrup (recipe follows 2 )¾ oz (22 ml) fresh lemon juice1 dash Angostura bitters6 to 8 basil leavesShake all ingredients together with ice for 10 to 15 seconds. Strain over crushed ice in a highball glass.Garnish with sliced pineapple and extra basil leaves.PINEAPPLE SYRUPRemove skin and core of 1 pineapple. Slice into 1-in (2.5 cm) thick slices. Chop pineapple and transfer to ablender. Pulse until smooth consistency. Pour blended pineapple through a cheesecloth, squeezing out alljuice into a glass bowl. Add equal parts sugar to pineapple juice and stir to dissolve. Store in a clean glassjar or bottle and keep refrigerated.1SKU 852053 - A highland tequila2Alternatively, Giffard Pineapple Syrup is available at specialty food stores.Prices do not include taxes127

HUNTING FORBerry TreasuresLEMONADE TARTWITH TIPSY BERRIES128

RECIPES AND FOOD STYLING BY LAWREN MONETA FOR RECIPES, SEE INDEX ON PAGE 142MIXED BERRY AND ELDERFLOWER CREAM SANDWICH CAKESPAIRS WITH MIXED BERRYAND ELDERFLOWER CREAMSANDWICH CAKESWHISTLER LATE HARVESTCHARDONNAYBC VQA $17.29 197244 375 mlAlive with intense flavours ofpeach, nectarine, honey, appleand cinnamon spice, this lateharvest wine is medium- tofull-bodied with a rich texturemeant to be enjoyed as an aperitif,or paired with desserts such ascheesecake and crème brûlée.BLÜFELD RIESLINGGermany $13.99 884239An authentic Riesling fromthe blue slate slope of Mosel,Blüfeld is concentrated andjuicy, opening with pronouncedfresh fruit aromas and beautifulmineral notes. The palate ismedium sweet, showing generoushoneyed fruit flavours accentedby crisp acidity and minerals.Prices do not include taxes129

Enjoy Strongbow Responsibly.

HUNTING FOR BERRY TREASURES FOR RECIPES, SEE INDEX ON PAGE 142PAIRS WITH BERRY FENNEL PIZZAHESTER CREEKCHARACTER WHITECanada $13.59 158147This charismatic blend of six grapevarietals opens with fragrant notesof lush orchard fruits and mineralaromas with juicy acidity and freshfruit flavours on the palate. Pureand focused, enjoy on its ownor with shucked oysters, spicyAsian cuisine or grilled poultry.BERRY FENNEL PIZZATORRESELLA PINOT GRIGIOItaly $14.39 468306Intense aromas of pear, ripe apple,truffle and almond leap fromthe glass with an inviting spicenuance. This is a well-balancedPinot Grigio with a lively, crunchypalate that leads to a smoothfinish. Amazing value! Pair withfish, chicken or light soup.PAIRS WITH LEMONADE TARTWITH TIPSY BERRIESLANDLUST RIESLINGGermany $13.99 509430Landlust is clean and crisp,showing pronounced notes ofblossom, citrus, white peach andhoneysuckle. Flavours of Asian pear,peach and fresh citrus are backedby a subtle mineral backbone,ending with an off-dry lift.MARTINI ROSÉSPARKLING WINEItaly $12.99 772673Enticing aromas of elderflower,peach, wild berries and rose areintegrated in the invigoratingmousse. On the mouth it ismedium sweet, soft with freshberries and orange zest that laststo a well balanced finish. Enjoywith nutty desserts, brie, spicycuisines or simply with fresh fruit.Prices do not include taxes131

AG R A B6 - PA C KOFB OTLTE SAfter cruising the seawall or tacklinga mountain, our ISA helps makeyour West Coast session last longer.Crafted with Citra hops, this laid back,hoppy brew is the perfect way to washdown surf ‘n’ turf with good friendsbetween high tide and low tide.+784637

HUNTING FOR BERRY TREASURES FOR RECIPES, SEE INDEX ON PAGE 142PAIRS WITH GRILLED BEEF TACOSWITH BERRY SALSAFAIRVIEW GOATS DO ROAMSouth Africa $13.89 633206This red boasts aromas of fruitcompote, blackcurrant, pepper,cinnamon and spice. The subtlevanillin notes are well integratedwith the silky smooth tanninson the medium-bodied palate,followed by a satisfying finish.Pair with mushroom risotto,spinach quiche and grilled beef.BRIDLEWOOD CABERNETSAUVIGNONUSA $16.49 425082This red offers amazing value,displaying classic Cabernetcharacters of blackberry, chocolate,caramel and pomegranate ona medium-bodied palate. Smallamounts of Syrah and PetiteSirah are included in this red fora plush texture. Pair with flanksteak, teriyaki or dark chocolate.GRILLED BEEF TACOSWITH BERRY SALSAPrices do not include taxes133

MineralityIN WINEWine seems to have its ownlanguage. One of themost puzzling terms winepeople use is “minerality.” What is thisminerality anyway? The short answeris that nobody can seem to agree andthe subject has prompted much debateamongst the wine cognoscenti. A tastingterm, minerality has come to meandifferent things to different people.While it might seem pedantic to spendso much time discussing it, and couldeasily be seen as justification to write offwine lovers as snobs, there is good reasonbehind the energetic discussion. Why?Because minerality, for many, has becomea synonym for high quality in wine.The term minerality is a fairlyrecent addition to tasting notes, onlyappearing regularly in the last decadeor so. So it is understandable that,being new, and a taste that is very hardto describe (see below), differences inopinion will result. Practically everywine article on the subject launches withsome kind of question as to whetheror not minerality even exists. Thecontroversy is built off this confusion,especially due to the fact that scientistsare having no luck coming up with anyexplanation as to how these mineralflavours appear in the wine.134

BY RHYS PENDERTypical descriptors include terms such as wet rock,oyster shell, wet concrete, chalk, flint and salty.The reasoning for those refutingminerality is that if it cannot beexplained, then it must not exist.The other motive for so muchtalk about wine minerality is that it isconsidered to be a very good componentof top-quality, highly complex andinteresting wines. In short, there isnow extra incentive for winemakers toclaim the presence of mineral tastes intheir wines, even when no such flavoursby anyone’s definition exist. Muchlike the overuse of “green” to suggestenvironmental friendliness, mineralityis suffering similar abuse in the wineworld. Hence the strength of the debateintensifies.Why minerality has been so closelylinked to quality might be partlyexplained by the current trends thathave emerged in wine over the lastdecade. Minerality could be considereda backlash against rich, fruity, ripe, lushwines and is essentially the antithesisof the soft, sweeter styles of white andred wines that are so common today.Mineral wines are typically crisp inacidity, mouth-watering, refreshing andjuicy. While tasters sometimes claim tobe able to smell minerality, it is usuallyon the palate that truly mineral winesshow themselves. Typical descriptorsinclude terms such as wet rock, oystershell, wet concrete, chalk, flint andsalty. For many wine drinkers, it ismore of a sensation than a taste, thewines having a racy, refreshing energyor electricity to them, much like thesensation when drinking mineral water.This description as a link to winequality might seem completely contraryfor some wine drinkers who hunt outbigness and richness, but enough peoplehave become hooked, so the debaterages on.An interesting feature common tomany wines considered to be mineral isthat the vines are grown in soils derivedfrom limestone, schist or granite, oftenwith high calcium content. Trainedwine tasters often identify mineral winesin blind tasting conditions and link themclosely to their vineyard location. Yet,any attempts to scientifically compareminerals in the soil with minerals in thewine fall flat. The link, although notunderstood, must exist, as vintage tovintage, certain grapes in certain soilsproduce mineral-tasting wines. Growa different grape or plant that grape ina different soil and the minerality candisappear. We’d all love to know why.The fact is that minerality comes fromthe right combination of the right grapein the right place.Some theories have examinedthe makeup of soils in terms of thedifferent nutrients and minerals itcontains and how this affects a vine’sgrowth. How a vine grows can, to someextent, determine the taste of its wines,suggesting an indirect rather than directlink. Anecdotal studies often show howthe same grape in the same vineyardin slightly different soils can makeconsiderably different-tasting wines. It isalso quite easy for humans to obliterateminerality through high yields or overmanipulative winemaking. Too muchoak, very ripe fruit and big crops will alldilute traces of minerality.Naysayers often write off mineralitysimply as the taste of high levels of sulfurin a wine, or just the feeling of highacidity and low pH. High sulfur mightexplain the perceived mineral aromas insome wines, but there are many lowsulfurwines that are also very mineralin taste. The trend to use concrete tanksalso adds some dusty, chalky characterto wines that could be construed asmineral. Minerality is also linked towines that lack fruitiness, and it is truethat very ripe fruit can mask it, butthere are exceptions. Some red winesfrom Priorat in Spain are big, bold, ripe135

MINERALITY IN WINEThe fact is thatminerality comesfrom the rightcombination of theright grape in theright place.CRISP, ZINGYAND VIBRANTCHÂTEAU DE LA GRAVELLEMUSCADET SÈVRE ET MAINEFrance $15.69 411066Subtle in aroma, but very refreshingon the nose with bright, greenherbs, lemon, green apple and somesavoury lees notes. Crisp, zingyand vibrant on the palate with alight body and intense mineralitythat lasts on a long, racy finish.HONEY, LIMEAND GOLDENAPPLEST. URBANS-HOFOLD VINES RIESLINGGermany $21.79 597997Aromatic with white flowers, bakedapple, peach, lemon oil and freshgreen grape notes. The palate hassome sweetness that is balancedwith vibrant, racy acidity allowingthe honey, lime, golden apple,mineral, pineapple and peach notesto give a long, electric finish.and fruity while also intensely mineral.Similarly, minerality was often linkedexclusively to the less fruit-forwardstyles of Old World wines, but manyhigh-calcium soils of the New Worldare also developing a reputation forintense minerality.Which wines should you lookfor if you want to experience theelusive taste of minerality? Mostly itis crisp, dry white wines, but thereare some exceptions. Cru Beaujolais,some Bordeaux, Priorat, some Loireand Barolo are all red wines whereyou might find some minerality. Itwill be strongest in wines such asChablis, Muscadet, Sancerre, MoselRiesling, Assyrtiko from Santoriniand anything from Limarí in Chile.You will also commonly find it inmany dry champagnes, Chenin Blanc,Gavi, Grüner Veltliner and Albariño.Old World or New World, whereverthat magic combination of soil andgrape comes together, mineralitywill exist. And if you like that in awine, sit back and enjoy while thescientists work diligently to explainit, and toast the fact that some thingsin wine just can’t be quantified.WILLIAM FEVRE PETIT CHABLISFrance $24.49 811232Lots of grapefruit and oyster shellwith some lemon, peach, smoke andflint. The palate is dry and crisp, racyand mineral with salty, wet stonenotes, lots of citrus, pear and greenapple and a long refreshing finish.LONG ANDEXCELLENTPIPER-HEIDSIECK BRUTFrance $56.99 462432Nice intense, toasty, bready andbrioche on the nose along withbaked apple, lemon and mineralnotes with some developedcaramel and nuts. The palate isdry, crisp and fresh, mineral andstony with nut, lees, a creamymousse and fresh apple andlemon. Long and excellent.CHÂTEAU DE SANCERRESANCERREFrance $26.29 164582Ripe gooseberry and passion fruitalong with apple, lemon and somestony, chalky notes. The palate islively and refreshing with lots oflemon, minerality, passion fruit,raw pineapple, grapefruit and along, juicy, mineral finish with atouch of savoury lees complexity.GRAY MONK RIESLINGCanada $13.89 321604Freshness, richness and ripenesscombining some racy lemon andlime with peach and apricot onthe nose. The palate has goodpower and intensity. The highacidity is balanced by somesweetness and plenty of flavourconcentration in the citrus, appleand stone fruits with a good doseof minerality on the long finish.Prices do not include taxes137

BIG WINE. BIG VALUE. SMALL PRICE.PICK UP YOUR FAVOURITE BOXED WINE TODAY!Please enjoy our wines responsibly.

CONSULTANT’S CHOICEour experts share their favourites“Helping customers to choosethe perfect wine to go witha meal they are preparing forfriends and family is a pleasure.I feel fortuante to be a part ofthat process.”MARLISA HOLLANDSWSET DiplomaFort Street, VictoriaSOLANERA VIÑAS VIEJASSpain $19.29 175372This delicious blend of Mourvèdre,Cabernet and Grenache is seriouslyundervalued. Aromatic Indian spicescome across on the nose with blackraspberry, mineral and a balanced,long length. This would be greatwith prime rib or grilled meats.CASTELLO MONACIACANTE FIANOItaly $13.29 566596This Fiano has a rich palate, withhoneycomb, melon and orangespice. A juicy wine that is lovely withroasted pork, chicken or creamypasta dishes. An excellent value!“My passion for wine, foodand travel makes my joban everyday adventure.”CATRINA NOWAKWSET AdvancedOrchard Park, KelownaSALENTO VERSO ROSSOItaly $17.39 65565This exceptional value blendof Negroamaro, Primitivo andMalvasia Nera from Puglia is madeusing the appassimento method.Dark red, spicy and smoky withcomplex layers of juicy red fruiton the nose, the palate is softand silky with a touch of rusticity.Pair with alfresco, Cin Cin!FREIXENET ELYSSIAGRAN CUVÉE BRUTSpain $19.99 169995Elyssia, a new addition to Freixenet,is made like all cavas, by thetraditional method. With fine,persistent bubbles, it is crisp andfresh, with aromas of lime, whiteflowers and peach. The finish is dry,creamy and lingering. It’s sublimematched with sushi and sashimi.“Wine is heart while spiritis passion. These arethe core elements thatmake my adventurousapproach to life possible.”PETER WANWSET DiplomaPark Royal, West VancouverMONASTERIO DE LAS VIÑASGRAN RESERVASpain $17.39 618355Made from a trio blend of Garnacha,Tempranillo and Carinena, this wineshows developed characteristicsof leather, spice and savoury notes.Offering soft-textured tanninsand ripe fruit on the palate, itpairs magically with lamb dishesas well as grilled vegetables.WOODFORD RESERVEDISTILLER’S SELECT BOURBONUSA $43.49 480624Packed with generous flavours ofvanilla, spice, oak and oranges witha hint of coconut, this bourbon is atreat for all senses! Rich and roundon the palate, this medium-bodiedwhiskey has some complexityand a long finish that ends withnotes of chocolate and toffee.Enjoy it neat or on ice. It can alsotake a classic cocktail such as aMint Julep to a whole new level!Product Consultants are available at the 22 Signature BC Liquor Stores and three BC Liquor Stores (Dunbar, Caulfeild and Peninsula Village) across the province to assist withyour shopping and to provide you with in-depth information on the world of beverage alcohol. Trained by the Wine and Spirits Education Trust (WSET), they’re extremelyknowledgeable about wine, spirits and beer as well as what is available in our stores. From tips on what to serve or how to store that bottle of wine, they’re available to help you!Prices do not include taxes139

Join us for this fantastic selection ofcooking demonstrations, wine seminars&and tasting events. Times and dates areaccurate as of press time. For updatesand last-minute additions, please visitbcliquorstores.com/event. To receivemonthly updates and exclusive specialannouncements please subscribe atbcliquorstores.com/e-news.WINE BEER/CIDERS /COOLERS SPIRITSCOOKING DEMOMIXED PRODUCTSJUNE39 TH & CAMBIEPROVENCE ROSÉ – WINE FORTHE ART OF LIVINGSATURDAY, JUNE 62:00 – 6:00 P.M.Taste the art of rosé wines of Provencepaired with delicious Provencal-themedbites from Bon Vivant’s Dino Renaerts.GIBSON’S FINEST – NEW LOOKTHURSDAY, JUNE 114:00 – 6:00 P.M.See the “new look” of Gibson’sFinest Canadian Whisky and tasteit again for the first time.BACARDI RUMSSATURDAY, JUNE 132:00 – 5:00 P.M.Join us for cocktail recipe ideas andsample Bacardi Superior, Gold andFuego with complementary appetizers.GLENLIVET FOUNDER’S RESERVEGLOBAL BRAND AMBASSADORSUNDAY, JUNE 142:00 – 6:00 P.M.(SESSION EVERY HOUR)TICKETS $10 AVAILABLE ATEVENTBRITE.CAJust in time for Father’s Day! Enjoyappetizers and an educational tastingof the Glenlivet Founder’s Reservewith Global Brand Ambassador IanLogan, visiting from Scotland.FATHER’S DAYTHURSDAY, JUNE 184:00 – 6:30 P.M.Join the 39 th & Cambie ProductConsultants as they showcasegreat Father’s Day gift ideas.HEINEKEN PRESENTS HEINEKEN CITIES!FRIDAY, JUNE 193:00 – 7:00 P.M.Get a taste of Heineken and enter fora chance to win a trip for two to alegendary city.TOAST TO SUMMERLANGUEDOC ROUSSILLON WINESSATURDAY, JUNE 202:00 – 6:00 P.M.Bring the Mediterranean to your glassand to your table with wines from thesouth of France with barbecue appetizers!STRONGBOWINNOVATION MIXOLOGYFRIDAY, JUNE 264:00 – 7:00 P.M.Strongbow’s expert mixologist sharesthe experience of enjoying classic BritishDry Strongbow cider alongside theslightly sweeter Strongbow Gold and thedelicious new Strongbow Elderflower.JULY39 TH & CAMBIESUMMER WITH KIM CRAWFORDWEDNESDAY, JULY 11:00 – 5:00 P.M.Celebrate summer with Kim Crawfordwine. Purchase any two bottlesof Kim Crawford and receive twoRiedel stemless wine glasses.ENGLISH BAY PALE ALEFRIDAY, JULY 31:00 – 5:00 P.M.Taste our English Bay Pale Alewith some appetizers. Enter for achance to win a branded GranvilleIsland Brewery cruiser bike.PINOT NOIR, THE COOL REDSATURDAY, JULY 43:00 – 7:00 P.M.Try Pinot Noirs from Chile slightlychilled to enhance their flavours andmake a refreshing summer red pairedwith local West Coast cuisine.ALFRESCOTHURSDAY, JULY 94:00 – 6:30 P.M.Join our 39 th & Cambie ProductConsultants who will provide aselection of summer patio wines forsipping. Appetizers will be served.SOUTH AFRICA BARBECUE WINESFRIDAY, JULY 102:30 – 6:30 P.M.Come taste a flight of wines at2:30 p.m. and a set of differentwines at 4:30 p.m. paired withtasty South African appetizers.WELCOME TO THE FAMILYSATURDAY, JULY 114:00 – 7:00 P.M.Jack Daniel’s Tennessee Fire adds moreheat to your summer. Enjoy a greatpairing with spicy foods and hot wings.140

FUN AND EASY ENTERTAININGFRIDAY, JULY 172:00 – 5:00 P.M.Sample Grey Goose Vodka withwarm mini quiche appetizers.MIGUEL TORRES -SPAIN’S WINE PIONEERTUESDAY, JULY 215:30 – 7:30 P.M.TICKETS $30Meet 5 th Generation winemaker MiguelTorres, as he talks about his family’sexciting Spanish properties. Rediscoverwines of excellence and innovation fromSpain and enjoy appetizers.SUMMER SANGRIAFRIDAY, JULY 244:00 – 8:00 P.M.Nothing beats Sangria on a hotsummer’s day! Try a delicious newrecipe to serve at your next summerparty along with rib appetizers.NOTORIOUSLY GOOD SLEEMANTHURSDAY, JULY 303:30 – 6:30 P.M.Enjoy samples of Sleeman OriginalDraught and food pairings. Enterthe Sleeman Speakeasy contest.ALBERNI & BUTELIVE & LET LOVE!FRIDAY, JULY 242:00 – 6:00 P.M.YALETOWNLIVE & LET LOVE!SATURDAY, JULY 252:00 – 6:00 P.M.Sample savoury appetizers with vibrantwines and spirits from around the world.Prosecco from Italy, gin from the UnitedKingdom and vodka from Kazakhstan.WHISTLERPEMBERTON MUSIC FESTIVALGet ready for an incomparable threedaycelebration of music, art andentertainment. Sample refreshingMolson Canadian and receive a bonusfestival survival kit with your purchase.WHISTLER VILLAGE AND PEMBERTONTHURSDAY, JULY 162:00 – 6:00 P.M.SATURDAY JULY 1812:00 – 4:00 P.M.WHISTLER MARKETPLACE,WHISTLER VILLAGE, SQUAMISHAND PEMBERTONFRIDAY, JULY 1712:00 – 4:00 P.M.SEMIHAMOOMONKEY BAYFRIDAY, JULY 103:00 – 7:00 P.M.Discover the crisp, tropical fruit flavoursof New Zealand’s Monkey Bay wines.Purchase any two bottles and receive apremium beach bag.FORT STREET, VICTORIAMONKEY BAYSATURDAY, JULY 252:00 – 6:00 P.M.Discover the crisp, tropical fruit flavoursof New Zealand’s Monkey Bay wines.Purchase any two bottles and receive apremium beach bag.AUGUST39 TH & CAMBIEIT’S THE WAIHOPAI WAY!SATURDAY, AUGUST 13:00 – 7:00 P.M.Experience the Waihopai Way withMarisco Vineyards! These Marlboroughwines will be paired with light appetizersfor your enjoyment.CELEBRATE ARGENTINATHURSDAY & FRIDAY, AUGUST 13 & 143:30 – 6:30 P.M.Taste the Wines of Argentina, with tastytraditional empanadas from PanaderiaLatina Bakery.AWARD-WINNING SPIRITFRIDAY, AUGUST 212:00 – 5:00 P.M.Sample Bacardi Superior, Gold and Fuego!ROBSON STREETLIVE & LET LOVE!SATURDAY, AUGUST 12:00 – 6:00 P.M.BUTE STREETLIVE & LET LOVE!SUNDAY, AUGUST 22:00 – 6:00 P.M.Sample savoury appetizers with vibrantwines and spirits from around the world.Prosecco from Italy, gin from the UnitedKingdom and vodka from Kazakhstan.SQUAMISH ANDWHISTLER VILLAGEMOLSON CANADIANFESTIVAL SURVIVAL KITTHURSDAY, AUGUST 61:00 – 5:00 P.M.FRIDAY, AUGUST 712:00 – 4:00 P.M.SQUAMISHAND WHISTLERMARKETPLACEMOLSON CANADIANFESTIVAL SURVIVAL KITSATURDAY, AUGUST 812:00 – 4:00 P.M.Be guided through a tasting of MolsonCanadian by a beer professional. Thefirst 100 customers get a brandedsurvival kit with purchase.KAMLOOPSCOLUMBIA PLACECOORS ALTITUDE –CLIMB THE OTHER SIDEFRIDAY, AUGUST 143:00 – 7:00 P.M.SATURDAY, AUGUST 152:00 – 6:00 P.M.FRIDAY, AUGUST 213:00 – 7:00 P.M.KAMLOOPS NORTHCOORS ALTITUDE –CLIMB THE OTHER SIDESATURDAY, AUGUST 222:00 – 6:00 P.M.Coors Altitude tasting event ishere! Come enjoy pizza bites withyour tasting. First 150 customerswill receive a silicone phonewallet with their purchase.ALBERNI & BUTEINTRODUCING CÎROCULTRA PREMIUMFRIDAY, AUGUST 285:00 – 7:00 P.M.Join the Reserve BrandAmbassador for a fun mixologysession featuring Cîroc and Cîrocflavours with yummy canapés.141

ecipeindexA VINEYARD WEDDINGLayered Red Wine Chocolate Cake withCream Cheese Frosting...................................... 142Mini Strawberry Shiso Tarts.................................. 143Champagne Truffles. ........................................ 143Grilled Beef Tenderloin with Mint and Green Onion Butter..... 144Fire-Kissed Green Bean Salad. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .144Mini Pommes Anna.......................................... 144Devilled Quail Egg Canapés.................................. 145Lobster Blinis. .............................................. 146Prosciutto and Sour Cherry Bites............................. 146CELEBRATE CANADA: FROM COAST TO COASTThai Maple-Glazed Salmon .................................. 146Lentil Salad................................................. 148Jazzed-Up Arctic Burgers..................................... 149Kicked-Up Grilled Corn....................................... 151Lobster Mini Bites............................................ 151Grilled Peaches with Maple Walnut Ice Cream.................. 151Adult Blueberry Lemonade.................................. 152SPARKLING SUMMER DISHESSparkling Wine and Melon Sorbet. ........................... 153Steak and Scallops with Champagne Vanilla Sauce............. 154Farro and Shrimp Salad with Sparkling Vinaigrette............. 154Grilled Nectarine Pavlovas with Sparkling Rosé Syrup.......... 155DINNER UNDER THE STARSTomato Gelée with Shrimp .................................. 156Halibut with a Trio of Sauces................................. 156Parsley New Potatoes....................................... 157Lemon-Garlic Broccolini..................................... 157Lemon Soufflés............................................. 157MAKE IT MEATLESSVegetable Noodles with Roasted Ratatouille.................. 158Grilled Fig and Beet Flatbread................................ 158Saucy Chickpea Burgers in Fresh Pitas......................... 159Seared Halloumi and Grape Salad ............................ 160SALMON ON THE WILD SIDEHerb Salmon with Tomato-Peach Salad. ...................... 160Salmon Carpaccio with Melon and Cucumber Salad.............161Citrus-Chili Salmon with Orzo Salad.......................... 162FRESH-PICKED FRUIT PIESApricot-Almond Pastry Slices................................. 163Rustic Fig Crostatas ......................................... 164Spiked Blackberry-Citrus Pastries............................. 165Spicy Fried Peach Hand-Held Pies............................. 166REFRESHING WATERMELONGrilled Watermelon with Prosciutto andSherry Vinaigrette. ......................................... 167Spicy Turkey and Watermelon Lettuce Wraps ................. 167Watermelon Gazpacho with Grilled Tequila-Lime Shrimp. ...... 167Watermelon and Agave Margaritas........................... 168AN INTERNATIONAL AFFAIRNorth Carolina-Style Pulled Pork Burgerswith Hush Puppies and Red Slaw............................. 169Yucatán-Style Chicken with Pickled RedOnion Salsa and Jicama Salad ................................ 170Argentine-Style Rib‐Eye with Chimichurri SauceServed with Quinoa Salad and Fried Plantains. . . . . . . . . . . . . . . . . 172Grilled Thai-Style Fish with Spiced Coconut Sauce.............. 172FEATURED RESTAURANT: BRIXLocal Ling Cod with Tandoori Potatoes inGinger-Coconut Mole . ...................................... 173Lamb Bacon Salad with Bourbon Vinaigrette. ................. 174Vanilla Bean Panna Cotta with Bourbon Peaches............... 175HAIL CAESARS!El Caesar................................................... 176Maker’s Mark Caesar........................................ 177Tanqueray Coastal Caesar.................................... 177Absolut Citron Caesar....................................... 177SIMPLE SALAD SUPPERSCrunchy Chicken with Buttermilk Green GoddessChive Dressing.............................................. 177Grilled Steak with Hawaiian Slaw............................. 178Crispy Israeli Couscous Cakes andArtichoke Green Salad....................................... 179ALL DECKED OUTSummer Salad in a Jar ....................................... 179Tomato Tarts............................................... 179Parmesan and Corn Lollipops ................................ 180Parmesan Chicken Wings.....................................181HUNTING FOR BERRY TREASURESLemonade Tart with Tipsy Berries.............................181Mixed Berry and Elderflower CreamSandwich Cakes. ............................................ 182Berry Fennel Pizza........................................... 183Grilled Beef Tacos With Berry Salsa........................... 183A Vineyard Weddingfrom page 8LAYERED RED WINECHOCOLATE CAKE WITHCREAM CHEESE FROSTINGCAKE2¾ cups (675 ml) Cabernet or Merlot wine,divided½ cup (125 ml) light brown sugar3½ cups (875 ml) cake and pastry flour½ cup (125 ml) cocoa powder2 tsp (10 ml) baking powder¼ tsp (1 ml) ground cinnamon¼ tsp (1 ml) ground cardamom½ tsp (2 ml) fine salt1 cup (250 ml) unsalted butter, at roomtemperature1 vanilla bean, split and seeds scraped out2½ cups (625 ml) granulated sugar4 large eggs, at room temperatureCREAM CHEESE FROSTING1 cup (250 ml) unsalted butter, at roomtemperature½ cup (125 ml) vegetable shortening1 lb (500 g) plain cream cheese, at roomtemperature1 tsp (5 ml) vanilla3½ lbs (1.5 kg) icing sugar½ tsp (2 ml) fine salt1 To make Cake, in medium-sizedsaucepan, whisk together ¾ cup (175 ml)wine and the brown sugar over low heat.Whisk until sugar dissolves. Set aside tocool. Wine syrup can be made a day ahead.2 Preheat oven to 350 F (180 C).Grease three 8-in (20 cm) round cakepans with butter or cooking spray andline bottoms with a circle of parchmentpaper. Grease top of parchmentrounds and set prepared pans aside.3 In a medium-sized bowl whisk togetherflour, cocoa powder, baking powder,cinnamon, cardamom and salt. Set aside.4 In bowl of a stand mixer fitted withpaddle attachment beat together 1 cup(250 ml) butter, vanilla seeds and sugar.Mix on medium speed until light and fluffy,about 4 minutes. Reduce speed to low andadd eggs, 1 at a time, mixing until each isincorporated. In 3 alternating additions,add flour mixture and remaining 2 cups(500 ml) wine to batter, mixing until justincorporated before each addition. Dividebatter evenly between prepared cake pans.5 Bake until a wooden skewer insertedin cakes comes out clean, about 30 to 40minutes. Remove from oven and allow tocool completely in pans on a wire rack.6 While cakes cool, prepare Cream CheeseFrosting. In bowl of a stand mixer fitted withpaddle attachment, cream together butter,142 www.bcliquorstores.com

shortening, cream cheese and vanilla. Sifttogether icing sugar and salt before graduallyadding to butter mixture. Beat on lowspeed until fully incorporated and creamy.7 To assemble cake, run a thin knifearound edge of each cake tin and invert tounmould. Discard parchment paper. Cuteach cake in half horizontally with serratedknife, making 6 layers. Place 1 cake layer,cut-side up, on cake stand. Brush with athin layer of cabernet syrup and allow ittime to seep in, about 1 minute. Place about½ cup (125 ml) frosting in centre of cakelayer and spread evenly to edges. Repeatprocess with next 5 layers. Refrigerate cakefor half an hour. Thinly spread about 1cup (250 ml) frosting all over cake, fine ifuneven as this is a “crumb coat”. Refrigeratecake again for half an hour. Using a smalloffset spatula, ice cake with remainingfrosting. Refrigerate again for at least halfan hour. Just before displaying, decoratetop of with grapes or flowers, as desired.Serves 12PAIRS WITHMoët & Chandon Nectar ImpérialFrance $65.29 509695MINI STRAWBERRYSHISO TARTS1½ cups (375 ml) all-purpose flour, plus extra½ cup (125 ml) icing sugar¼ tsp (1 ml) fine salt½ cup + 1 tbsp (140 ml) very cold unsaltedbutter, cut into cubes, plus extra for greasing1 large egg1 cup (250 ml) whole milk8 shiso leaves, roughly chopped, plus extrafor garnish, if desired3 large egg yolks½ cup (125 ml) granulated sugar3 tbsp (45 ml) cornstarch½ tsp (2 ml) vanilla½ cup (125 ml) chilled whipping cream24 strawberries, trimmed and each cut into4 slices¼ cup (60 ml) seedless strawberry jam,warmed until liquefied1 Preheat oven to 375 F (190 C).Lightly grease 24 barquette tins withbutter before placing on baking tray.2 In a food processor fitted with steelblade attachment, pulse together flour, icingsugar and salt. Scatter cubes of butter overdry ingredients and pulse until coarselyincorporated, about 3 or 4 pulses. Addegg and continue to pulse until doughstarts to clump together. Turn dough outonto work surface and very lightly kneadjust to finish incorporating ingredients.3 Divide dough into 24 pieces andpress evenly across bottom and up sidesof individual barquette tins, makingtart shells. Transfer to baking sheet.Prick each tart a few times with afork and freeze for 20 minutes.4 Press small pieces of aluminum foiltightly against each shell and bake inmiddle of oven for 10 minutes. Carefullyremove foil. If shells have puffed, pressdown gently with back of a spoon. Bakeanother 5 to 8 minutes until shells arefirm and golden brown. Transfer bakingsheet to wire rack and let shells cool for5 minutes before removing from mouldsand allowing to cool completely on rack.5 Meanwhile, make shiso cream. In a smallsaucepan bring milk and shiso leaves to boilover medium-high heat. Remove saucepanfrom heat, cover and let stand for 20minutes. Strain infused milk through a finemeshedsieve into a bowl. In medium-sizedsaucepan whisk together 3 egg yolks, sugar,cornstarch and vanilla. While whisking,slowly incorporate infused milk beforebringing mixture to boil over mediumheat. Reduce heat to medium-low andsimmer, whisking for 3 minutes. Mixturewill be very thick. Transfer to a bowl, pressa piece of plastic wrap into surface to seal,and refrigerate until cold, about 4 hours.6 In bowl of an electric mixer fitted withwhisk attachment, beat whipping creamuntil stiff peaks form. Whisk chilled shisomixture until smooth before whisking inhalf the whipped cream. With a rubberspatula, fold remaining whipped creaminto shiso mixture. Transfer to pipingbag fitted with a round or star tip.7 Before serving, pipe shiso cream intotart shells. Top with strawberry slicesand brush with melted strawberry jam.Garnish with a sprinkle of chopped shisoleaf, if desired. Serve immediately.Makes about 24PAIRS WITHRed Rooster RieslingBC VQA $14.79 498840CHAMPAGNE TRUFFLES½ cup (125 ml) champagne14 oz (400 g) white chocolate, chopped¼ cup (60 ml) whipping cream¼ cup (60 ml) unsalted butter, at roomtemperaturevarious sized sugar pearls 1 , for garnishicing sugar, for garnishsliced blanched almonds, for garnish1 In a small saucepan warm champagneover medium heat. Bring to a simmer andreduce volume by half, about 10 minutes.Set aside and cool to room temperature.2 Add chocolate and cream to a heatproofbowl and place over a saucepan of simmeringwater. Do not let bowl directly touchwater. Stir occasionally until chocolatehas completely melted. Remove from heatbefore whisking in cooled champagnereduction. Add butter, 1 tbsp (15 ml) ata time, and whisk until incorporated andmixture is smooth. Press some plasticwrap on surface of chocolate mixture andrefrigerate until firm, about 4 hours.3 Once firm, scoop spoons of chocolatemixture and form into small balls. Roll athird of truffles in various sized sugar pearls,a third in icing sugar and remaining thirdin blanched almonds. Store truffles in anairtight container in refrigerator for up to1 week. Serve while still slightly chilled.Makes about 24PAIRS WITHChâteau des Charmes Vidal IcewineBC VQA $22.59 565861 200 ml1Available at specialty food stores.TASTE143

GRILLED BEEF TENDERLOINWITH MINT AND GREENONION BUTTER½ cup (125 ml) unsalted butter, at roomtemperature1 cup (250 ml) packed fresh mint leaves,chopped4 green onions, trimmed and chopped2 tsp (10 ml) lemon zestsalt and pepper, to taste2 centre cut beef tenderloins, trimmed andtied, about 3 lbs (1.5 kg) each3 tbsp (45 ml) grapeseed oilFire-Kissed Green Bean Salad, to serve(recipe follows)Mini Pommes Anna, to serve (recipefollows)1 In bowl of a food processor fittedwith steel blade attachment, combinebutter, mint, green onions, lemon zestand pinch of salt until well combined andgreen onions are finely chopped. Transferflavoured butter to a bowl and set aside.If making sides, factor in prep time.2 Preheat grill over medium-high heat andset up both direct and indirect heat zones.3 While grill is preheating, generouslyseason tenderloins with salt and pepperbefore letting stand at room temperaturefor 30 minutes. Rub tenderloins withoil before searing on all sides overdirect heat, about 4 minutes per side.4 Transfer meat to indirect heat zoneand grill, covered, turning occasionally,until a thermometer registers 125 F(52 C) for medium-rare, about 20 to30 minutes. Grilling time will varydepending on thickness and preference.5 Remove meat from grill to acutting board. Brush with preparedmint and green onion butter and letstand for 15 minutes before untying,slicing and serving with sides.Serves 12FIRE-KISSEDGREEN BEAN SALAD½ cup (125 ml) extra-virgin olive oil¼ cup (60 ml) fresh orange juice½ tsp (2 ml) Sriracha hot sauce, plus extra⅛ tsp (0.5 ml) ground black pepper2 tbsp (30 ml) Asian fish sauce2 tbsp (30 ml) sherry vinegar2 tbsp (30 ml) fresh lime juice1 tsp (5 ml) sea salt, plus extra for seasoning2 lbs (1 kg) green beans, trimmed1 small red onion, thinly sliced1 tbsp (15 ml) grapeseed or coconut oil3 cups (750 ml) cherry tomatoes, halved¼ cup (60 ml) lightly packed fresh cilantro2 tbsp (30 ml) fresh parsley, roughly chopped½ cup (125 ml) toasted pine nutsfreshly ground black pepper, to taste1 Preheat grill over medium-high heat.2 Meanwhile, in a blender combinefirst 8 ingredients until well combined.Season to taste with extra salt andhot sauce. Set dressing aside.3 Place a grill basket on hot grilland allow to preheat for 5 minutes.4 Meanwhile, in a large bowl toss togetherbeans and red onion with grapeseedoil. Working in batches, arrange halfbean mixture in preheated grill basket,close lid on barbecue and cook, tossingoccasionally, until beans are lightly charred,about 5 to 7 minutes. Transfer to a largebowl and grill remaining mixture.5 Add cherry tomatoes and half thedressing to grilled bean mixture. Toss and letsit for 5 minutes before stirring in cilantro,parsley and pine nuts. Season to taste withmore dressing, salt and pepper as needed.Best served warm or at room temperature.Serves 12MINI POMMES ANNA½ cup (125 ml) unsalted butter, melted,divided1 tbsp (15 ml) chopped fresh thyme1 tsp (5 ml) chopped fresh rosemary1 large garlic clove, minced1¾ lb (840 g) small yellow potatoes2 tsp (10 ml) chopped fresh chivessalt and pepper, to taste1 Preheat oven to 350 F (180 C).Brush cups of a 12-cup muffin tinwith some melted butter before liningbottom of each cup with a round offitted parchment paper. Set aside.2 In a small saucepan, stir togetherremaining butter, thyme, rosemaryand garlic over medium-low heatuntil fragrant, about 2 minutes.3 Using a mandoline, thinly slice potatoescrosswise into paper thin rounds beforeplacing them in a large bowl. Drizzle withherb butter, add chives and season with saltand pepper before tossing to combine.4 Divide potato slices among muffin cups,layering and overlapping slices to create acircular pattern. Drizzle layered slices withany remaining butter and seasoning mixture.5 Cover muffin tin tightly with foil andplace on baking sheet. Bake potato stacksuntil pierced easily with a knife, about 35minutes. Remove foil and place a bakingsheet over muffin tin. In one quick motion,turn over and lightly tap underside ofmuffin tins, releasing potatoes onto bakingsheet. Rearrange slices that displaced anddiscard parchment paper disks. At thispoint, Mini Pomme Anna may be stored,covered in refrigerator, for up to 2 days.6 Just before ready to serve, heat ovento 425 F (220 C). Uncover and bake untilbottoms and edges are golden and crispy,about 25 to 30 minutes. Serve warm.Serves 12144 www.bcliquorstores.com

WEDDING DINNER PAIRS WITHMonte Antico ToscanaItaly $15.69 587113Edge Cabernet SauvignonUSA $28.29 80374DEVILLED QUAILEGG CANAPÉS12 quail eggs1 tbsp (15 ml) Dijon mustard¼ cup (60 ml) mayonnaise or crème fraîche¼ tsp (1 ml) smoked Spanish paprikasalt and pepper, to taste1 long English cucumbertrout caviar, for garnish (optional)fresh dill, for garnishSERVE STRAIGHT WITH3 DROPS OFTABASCO ® SAUCE1 In a large bowl, prepare an ice-water bath, set aside.2 Place quail eggs in a medium-sized saucepan and coverwith several inches of cold water. Cover saucepan and bring toboil over high heat. Turn off heat, leaving saucepan on elementto sit for 2 minutes, covered, stirring several times to ensureeven cooking. Use a slotted spoon to transfer eggs to ice-waterbath. Let cool completely, about 5 minutes. Peel eggs andplace in a bowl. At this point, eggs may be covered with plasticwrap and refrigerated until ready to use, up to 6 hours.3 In a small bowl, combine mustard, mayonnaise and paprika.4 Cut eggs in half lengthwise and gently remove yolks toa medium-sized bowl. Mash yolks with fork until smooth.Stir in 2 tbsp (30 ml) mustard mixture and season with saltand pepper to taste. Transfer mixture to pastry bag fittedwith small star tip before piping into empty egg halves.5 Cut cucumber into ½-in (1.25 cm) rounds. Spread a small amountof remaining mustard mixture onto each cucumber round. Placean egg half on top of each before garnishing with trout caviar anda sprig of dill. Transfer to a serving platter and serve immediately.Makes 24PAIRS WITHCedarcreek Pinot GrisBC VQA $17.39 561175

LOBSTER BLINIS2 tbsp (30 ml) warm water, about110 F (43 C)1½ tsp (7 ml) granulated sugar1 tsp (5 ml) active dry yeast1 large egg white¼ cup + 2 tbsp (90 ml) fine cornmeal½ cup (125 ml) all-purpose flour¼ tsp (1 ml) fine sea salt, plus extra forseasoning½ cup (125 ml) warm milk, about110 F (43 C), plus extra if needed1 tbsp (15 ml) unsalted butter, melted2 avocados1 tbsp (15 ml) fresh lemon juice4 radishes, trimmed3 or 4 small, cooked lobster tails, meat slicedinto roundsfresh chives, cut into 1-in (2.5 cm) lengths,for garnish1 In a medium-sized bowl, stir togetherwater, sugar and yeast. Let stand, allowingyeast to bloom, about 8 to 10 minutes.If mixture does not become foamy andfrothy, yeast is inactive and you needto repeat step with a new pack.2 While yeast is blooming, whiskegg white until soft peaks form.3 To yeast mixture add cornmeal, flour,salt, warm milk, butter and whippedegg white. Whisk until well combined.Cover batter with a kitchen towel andset aside for 90 minutes. Once batterhas rested it should be consistency ofpancake batter. If too thick, whisk inmore milk, 1 tbsp (15 ml) at a time.4 Preheat a non-stick frying pan or castiron frying pan over medium heat. Workingin batches, dollop a rounded tsp (5 ml) ofblini batter into pan leaving 2-in (5 cm)between each blini. Cook until bubblesbreak surface of blini, about 1 to 2 minutes,before turning over and continuing to cookanother minute. Transfer blini to a plateand continue cooking remaining batter.5 When ready to assemble, mash avocadosin a medium bowl, along with lemon juice,until a creamy mixture is achieved. Seasonto taste with salt. Thinly slice radishesusing a mandoline or a sharp knife.6 Plate blini on a serving platter beforetopping with a dollop of avocado cream,a couple radish slices, a piece of lobsterand a chive garnish. Serve immediately.Makes 24PAIRS WITHTaittinger Brut RéserveFrance $59.99 457713PROSCIUTTO ANDSOUR CHERRY BITES2 cups (500 ml) fresh or frozen, thawedpitted tart cherries1 tsp (5 ml) orange zest¼ cup (60 ml) granulated sugar2 tbsp (30 ml) balsamic vinegar1 tsp (5 ml) minced fresh ginger root1 pinch crushed red pepper flakes¼ tsp (1 ml) ground cardamom½ tsp (2 ml) dried mint1 pinch ground allspice½ tsp (2 ml) salt, plus extra2 tbsp (30 ml) grapeseed oil, plus extra forgreasing24 round wonton wrappers3 oz (90 g) prosciutto, thinly sliced5 oz (140 g) goat’s cheese3 tbsp (45 ml) whipping cream, plus extra½ cup (125 ml) chopped baby arugulafreshly ground black pepper1 In a heavy-bottomed saucepan stirtogether first 10 ingredients and bring toa boil over medium-high heat. Reduceheat to medium-low and simmer mixture,stirring occasionally until thickened andsyrupy, about 10 to 20 minutes. Transfermixture to an airtight container andrefrigerate until cool. Sour cherry saucecan be made a week in advance and keptcovered and refrigerated until ready to use.2 Preheat oven to 375 F (190 C). Lightlygrease a mini muffin tin with grapeseed oil.3 Brush wonton wrappers with oiland gently press each one into muffincups. Wrapper will overlap itself asit conforms to shape of muffin cup.Sprinkle wonton wrappers with salt andbake until browned and crisp, about 8to 10 minutes. Remove from tin andallow wrappers to cool on a wire rack.4 While wonton cups are cooling, placeprosciutto in single layer on parchmentlinedbaking tray. Bake in 375 F (190 C)oven until crispy, 8 to 10 minutes. Setaside and let cool to room temperaturebefore breaking into small shards.5 When ready to assemble, in a small bowlmix together goat’s cheese and whippingcream with a fork. If desired, add additionalcream for a creamier consistency. Placeabout 1 tsp (5 ml) chopped arugula intoeach wonton cup before topping with 1 tsp(5 ml) goat’s cheese. Top with a preparedsour cherry and a dollop of accompanyingsour cherry sauce, a shard of prosciutto anda grind of black pepper before transferringto a serving platter. Serve immediately.Makes 24PAIRS WITHMission Hill Reserve ChardonnayBC VQA $20.29 18812Celebrate Canada:From Coast to Coastfrom page 20THAI MAPLE-GLAZEDSALMON14-in (35 cm) cedar plank1¼ lb (300 g) side of salmon, coho orsockeye, pin bones removed, skin on1 stalk lemon grass¼ cup (60 ml) coconut cream 12 tbsp (30 ml) extra-virgin olive oil, divided,plus extra1 tbsp (15 ml) fish sauce1 tbsp (15 ml) Thai red curry paste1 tbsp (15 ml) maple syrup3 limes, divided2 tbsp (30 ml) minced fresh cilantro1Refrigerate a can of coconut milk for a couple of hours. Creamwill rise to surface and firm up. Scoop this cream to measure.146 www.bcliquorstores.com

CLAIM A LOUNGER#LIKEACAPTAINCaptain & ColaDRINK RESPONSIBLY - CAPTAIN’S ORDERS.©2015 Diageo Canada Inc.

1 kaffir lime leaf, very thinly juliennedfresh steamed peas, fried onions, kaffir limeleaves and limes, for garnish (optional)Lentil Salad, to serve (recipe follows) 11 Soak cedar plank in water for aminimum of 2 hours, preferably overnight.2 Rinse side of salmon under coldwater and pat dry with paper towels.Place on a cutting board. Lightly scoreflesh of salmon diagonally, about 1-in(2.5 cm) apart. Then score flesh in veryshallow lines in opposite direction tocause a criss-cross effect. Set aside.3 Finely mince white part of lemongrass, then add to a small bowl andcombine with coconut cream, 1 tbsp (15ml) of olive oil, fish sauce, curry paste,maple syrup and juice of 1 lime. Stirto blend. Stir in minced cilantro andjulienned kaffir lime leaf. Lightly brushscored salmon with half the glaze.4 Preheat barbecue to medium heat andplace soaked cedar plank, rough-side down,directly over heat. Close lid. When woodbegins to smoke, about 3 or 4 minutes,1If serving with Lentil Salad, make salad ahead.brush top side of plank with olive oil. Addglazed salmon to plank, skin-side down.Close lid and cook salmon until flesh isopaque and flakes easily with a fork, about30 minutes. Baste with remaining glazea couple of times during cooking. Keepa spray bottle with water handy in casecedar plank flames up and needs dousing.5 Remove cedar-planked salmonwith ovenproof gloves, and then with aspatula transfer salmon to a serving tray.Drizzle with a little oil. Squeeze morelime juice over top and garnish withfresh steamed peas, fried onions, kaffirlime leaves and limes, or as preferred.Serve immediately, with Lentil Salad.Serves 6PAIRS WITHBlasted Church Cabernet Sauvignon MerlotBC VQA $24.29 734541Cedarcreek Pinot NoirBC VQA $21.69 567412LENTIL SALADSALAD¾ cup (175 ml) wheat berries½ cup (125 ml) wild rice1 cup (250 ml) green lentils, picked, rinsed½ tsp (2 ml) lemon juice1 cup (250 ml) finely shredded red cabbage1 cup (250 ml) peeled coarsely grated carrots1 cup (250 ml) shredded fresh kale½ red onion, thinly sliced, ring separated2 Thai red chili peppers, seeded and thinlysliced into julienne strips½ cup (125 ml) mixed minced fresh cilantroand mintREFRESHING TASTE STRAIGHTFROM THE OKANAGAN.RAISED IN B.C.YET, SURPRISINGLY DRY.NEWEVEN IN A LAND OF PLENTY,THERE’S ROOM FOR EXTRA.DIRECTEMENT DE L’OKANAGAN,LE GOÛT QUI RAFRAICHIT.148 www.bcliquorstores.com

DRESSING¼ cup (60 ml) fresh lime juice3 tbsp (45 ml) olive oil1 tbsp (15 ml) Ponzu Sauce 21 tbsp (15 ml) minced, peeled ginger root2 tsp (10 ml) sesame oil2 tsp (10 ml) brown sugar1 garlic clove, minced1 cup (250 ml) chopped, salted, roasted peanuts, for garnish1 To make Salad, in a large saucepan of boiling salted water,add wheat berries. Cover, return to a boil and reduce to simmer.Cook for 30 minutes. Stir in wild rice and return to a boil. Reduceto simmer, cover and cook for 45 more minutes or until wheatberries and wild rice is tender but still firm. Drain and cool.2 In a medium-sized saucepan combine lentils with 2½ cups (625ml) water and ½ tsp (2 ml) lemon juice. Bring to a boil. Reduce heatand with lid ajar, cook over medium-low heat for 35 to 45 minutesor until lentils are tender. Remove from heat, drain and cool.3 In a large bowl, combine cooked and cooled wheatberries, wild rice and lentils. Add cabbage, carrots,kale, onion and julienned Thai chili peppers.4 Combine Dressing ingredients in a bowl, other thanpeanuts, and whisk until blended. Drizzle over salad andgently fold in along with minced herbs. Cover and refrigerate.Scatter toasted peanuts over top just before serving.Serves 8JAZZED-UP ARCTIC BURGERS14 g (½ oz) package dried mixed mushrooms2 shallots, thinly sliced2 tbsp (30 ml) olive oil1 tsp (5 ml) brown sugar1¼ lbs (625 g) ground muskox or elk1 tbsp (15 ml) minced fresh sage leaves1 tsp (5 ml) salt1 tsp (5 ml) pepper4 large brioche or regular burger buns, toastedtoppings: cooked bacon, aged cheddar, lettuce, sliced avocado, slicedtomatoes and mayonnaise, as desiredKicked-Up Grilled Corn, to serve (recipe follows)1 Place dried mushroom in a small bowl with hot water andset aside to plump, about 10 minutes. This would be a goodtime to prep corn, if making. Factor in cooking time.2 Add thinly slice shallots to small frying pan with olive oil. Sprinklewith sugar and sauté over medium-low heat, stirring often until goldenand soft. Transfer to a large bowl. Using a slotted spoon, lift plumpedmushrooms from hot water to a cutting board. Reserve liquid. Blotmushrooms dry and coarsely chop. Add to shallots.2Ponzu Sauce is a citrus-flavoured soy sauce found in grocery stores in the Asian food section.FOR THOSE W HO THIRST FORMORE THAN ORDINARYPlease enjoy our wines responsibly.

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3 Add ground muskox, minced sage, saltand pepper to shallots and mushrooms.Using hands, work mixture togetheruntil blended. Do not overwork meator it will result in a tough burger. Adda little mushroom water to moisten, asdesired. Shape into 4 even-sized pattiesabout 4 or 5-in (10 or 12 cm) wide and¾ to 1-in (2 to 2.5 cm) thick, about5 oz (140 g) each. Let rest at roomtemperature while preheating grill.4 Preheat grill to medium and generouslygrease. Place burgers on grill and barbecuefor about 7 or 8 minutes per side or untilcentre of meat registers 135 to 250 F(57 to 130 C) on a meat thermometer.Don’t press on burgers while cooking orthey will become tough. Allow burgersto rest 5 minutes before assembling.5 Line bottom half of toasted bunswith mayonnaise and lettuce, andlayer on toppings of choice.Serves 4PAIRS WITHSanta Cristina ToscanaItaly $12.79 76521Stag’s Hollow Heritage BlockBC VQA $21.79 115972KICKED-UP GRILLED CORN8 ears of corn with husks2 tbsp (30 ml) saltTOPPING½ cup (125 ml) unsalted butter, at roomtemperature2 tbsp (30 ml) chopped fresh basil2 tbsp (30 ml) finely grated Parmesan1 tsp (5 ml) salt½ tsp (2 ml) crushed red chili flakes1 Pull outer husks from corn back andstrip away silk from each ear of corn.Fold husks back into place and put cornin large bowl or sink with cold waterand 2 tbsp (30 ml) salt for 10 minutes.2 Preheat grill to medium.3 Combine Topping ingredients in amedium-sized bowl. Stir to blend andset aside.4 Remove corn from water bath and shakeoff excess. Place corn with husks intactdirectly on heated grill. Close barbecueand grill corn for 15 to 20 minutes or untilkernels are tender when pierced. Turncorn every 5 minutes during grilling.5 Remove husks and generously spreadcobs with topping while still hot.LOBSTER MINI BITES½ cup (125 ml) minced celery with leaves⅓ cup (75 ml) mayonnaise3 tbsp (45 ml) minced fresh chives1 tbsp (15 ml) minced fresh tarragon1 tbsp (15 ml) fresh lemon juice⅛ tsp (0.5 ml) smoked paprika3 cups (750 ml) cooked and well-drainedlobster meatsalt and pepper, to taste12 mini brioche or potato bread rollsmicro greens, for garnish1 In a large bowl combine celery,mayonnaise, chives, tarragon, lemonjuice and paprika. Stir to blend.2 Gently chop lobster leaving someclaw meat whole. Fold into mayonnaisemixture. Add salt and pepper to taste.3 Cut mini brioche buns vertically, partway through centre, keeping partiallyattached at bottom. Press buns open andscoop spoons of lobster filling into centres.Garnish with micro greens and serve.Serves 12PAIRS WITHQuails’ Gate ChardonnayBC VQA $20.29 377770Conundrum California White WineUSA $21.99 390831GRILLED PEACHES WITHMAPLE WALNUT ICE CREAMMAPLE WALNUT ICE CREAM⅓ cup (75 ml) + ½ cup (125 ml) pure maplesyrup, divided1 cup (250 ml) chopped walnuts, toasted¼ tsp (1 ml) salt1 cup (250 ml) whole milk2 tbsp (30 ml) granulated sugar4 large egg yolks, whisked1 cup (250 ml) whipping cream¼ tsp (1 ml) vanillaMAPLE THYME BUTTER½ cup (125 ml) unsalted butter, at roomtemperature2 tbsp (30 ml) maple syrup1 tsp (5 ml) extra-aged balsamic vinegar½ tsp (2 ml) minced fresh thyme leaves1 pinch of salt8 fresh cling-free peachescanola oil, to brush¼ cup (60 ml) chopped, toasted walnuts, forgarnishsprigs fresh thyme, for garnish1 To make Maple Walnut Ice Cream, firstprepare walnuts. In a small saucepan, heat⅓ cup (75 ml) pure maple syrup. Once at aboil, stir in toasted walnuts and salt. Returnto a boil. Stir for a couple more secondsand remove from heat. Set aside to cool.2 In a medium-sized saucepanwarm milk and sugar.3 In a medium bowl, whisk a littlewarmed milk mixture into whisked eggyolks. Then slowly whisk egg yolks intoremaining warmed milk in saucepan.Stir over medium-low heat until mixturethickens and coats a metal spoon. Pourthrough a strainer into a bowl and stirin whipping cream to cool. Add ½ cup(125 ml) maple syrup and vanilla. Chillmixture thoroughly in refrigerator beforefreezing in an ice cream maker. Freezeaccording to manufacturer’s instructions.Add cooled walnuts in syrup during last fewminutes of churning. Alternatively, pourboth mixtures into a metal container, mixand cover tightly with foil. Freeze untilalmost firm. Stir with a fork to break upmixture. Return to freezer, covered, untilset, about 4 hours or preferably overnight.TASTE 151

4 To make Maple Thyme Butter, in asmall bowl combine butter, maple syrup,vinegar, thyme and salt. Whisk to blend.Set aside. Preheat barbecue to mediumand grease grill. Cut peaches into halvesand remove stone. Brush cut surfaces withcanola oil. Place peaches cut-side down ongreased grill. Grill until golden and warmedthrough but still firm, about 3 to 5 minutes.5 Serve peaches hot with a scoop of MapleThyme Butter on each and a scoop of MapleWalnut Ice Cream. Garnish with choppedtoasted walnuts and a sprig of thyme.Serves 8PAIRS WITHDisaronno Originale AmarettoItaly $25.29 2253Gehringer Signature Riesling IcewineBC VQA $44.99 504860 375 mlADULT BLUEBERRYLEMONADE½ to ¾ cup (125 to 175 ml) fine berry sugar4 cups (1 L) water, divided¼ cup (60 ml) vodka1 cup (250 ml) fresh blueberries1 cup (250 ml) fresh lemon juice1 cup (250 ml) crushed ice1 or 2 fresh lemons, thinly sliced1 In a medium-sized saucepan combinesugar and 1 cup (250 ml) water. Bring to aboil and stir to blend until sugar is dissolved.2 Remove from heat and stir in remainingwater, vodka and blueberries. Then addlemon juice and bring to room temperature.3 Stir into a pitcher with crushed iceand lemon slices before serving.Serves 8SERVED IN ADULTBLUEBERRY LEMONADEStolichnaya Premium VodkaLatvia $23.29 69781152 www.bcliquorstores.com

Sparkling Summer Dishesfrom page 32SPARKLING WINE AND MELON SORBET1½ cups (375 ml) sweet sparkling wine or Prosecco1 cup (250 ml) granulated sugar1 tbsp (15 ml) light corn syrup½ medium cantaloupe, small watermelon or honeydew melon, seeded,skinned and cut into chunks1 tbsp (15 ml) fresh lemon juice1 In a medium-sized saucepan over medium-high heat,bring sparkling wine, sugar and corn syrup to a boil. Reduceheat to medium and, stirring often, cook mixture for 4minutes, making sure sugar has dissolved before removingfrom heat and setting aside to cool to room temperature.2 Meanwhile, in a blender, purée melon of choice and lemonjuice together until smooth. Measure out 1¾ cups (425 ml)purée and reserve any remaining purée for another use.3 In a bowl, whisk together champagne mixture with melon puréeuntil well combined. Pour mixture into a resealable freezer bagand freeze until frozen, about 8 hours or preferably overnight.4 Break up frozen mixture and pulse in a food processor fittedwith steel blade attachment until smooth. Transfer to an airtightcontainer and freeze at least 2 to 3 hours before serving. Sorbetmay be kept frozen for up to 5 days. Serve in a champagneglass with a fresh pouring of sparkling wine or Prosecco.Serves 6PAIRS WITHOyster Bay Sparkling Cuvée BrutNew Zealand $19.99 91634Steller’s Jay BrutBC VQA $19.99 264879

STEAK AND SCALLOPSWITH CHAMPAGNEVANILLA SAUCESTEAK AND SCALLOPS4 beef tenderloin steaks, each about 6 oz(180 g)salt and black pepper, to taste2 tbsp (30 ml) grapeseed oil, divided12 large sea scallopsCHAMPAGNE VANILLA SAUCE1 tbsp (15 ml) olive oil1 tbsp (15 ml) unsalted butter3 tbsp (45 ml) finely diced shallot1 cup (250 ml) champagne½ vanilla bean, split in half1 tbsp (15 ml) lemon juice2 tsp (10 ml) potato starch2 tbsp (30 ml) chopped fresh parsley2 tsp (10 ml) chopped fresh tarragoncrushed pink peppercorns, for garnish1 Let steaks sit at room temperaturefor 20 minutes. Season generouslywith salt and pepper.2 Preheat 1 tbsp (15 ml) grapeseed oil inlarge frying pan or cast iron skillet overmedium-high heat. Add steaks and cookturning once until medium rare, about 4 to5 minutes per side, or until desired doneness.Transfer to plate, cover lightly with foiland set aside while cooking scallops.3 Wipe out frying pan, add ½ tbsp (7ml) grapeseed oil and return to mediumhighheat. Season scallops with salt andpepper. Add half the scallops to pan andcook turning once until opaque and cookedthrough, about 1 to 2 minutes per side.Transfer to a plate. Add remaining ½ tbsp(7 ml) grapeseed oil to pan and repeatcooking process with remaining scallops.4 To make Champagne Vanilla Sauce,wipe out frying pan again before warmingolive oil and butter over medium heat. Addshallots along with a pinch of salt and cookuntil soft and translucent, about 2 minutes.Add champagne and vanilla bean, bringsauce to a simmer and cook for 2 minutes.Meanwhile, whisk together lemon juiceand potato starch. Add to champagnemixture in frying pan and whisk constantlyuntil slightly thickened, about 1 minute.Remove sauce from heat, remove vanillabean and stir in parsley and tarragon.5 To finish, slice each steak thinlybefore dividing among serving plates.Arrange 3 scallops around or over top ofsteak and drizzle with warm ChampagneVanilla Sauce. Garnish with crushedpink peppercorns and serve with yourfavourite seasonal vegetables alongside.Serves 4PAIRS WITHPol Roger Brut RéserveFrance $58.49 51953Michael David Petite PetitUSA $21.79 414946FARRO AND SHRIMPSALAD WITH SPARKLINGVINAIGRETTESPARKLING VINAIGRETTE¼ cup (60 ml) semi-dry sparkling wine1 garlic clove, minced2 tbsp (30 ml) Dijon mustard2 tbsp (30 ml) fresh lemon juice2 tbsp (30 ml) liquid honey¼ cup (60 ml) grapeseed oil¼ cup (60 ml) extra-virgin olive oilsalt and pepper, to tasteFARRO AND SHRIMP SALAD3 cups (750 ml) water1½ cups (375 ml) uncooked farro3 cups (750 ml) semi-dry sparkling wine1 dried bay leaf2 sprigs fresh parsley1 strip of lemon zest, cut using a vegetablepeeler1 lb (500 g) large shrimp, deveined but withshell still on, size 16/203 ears of corn, husk removed1 tbsp (15 ml) grapeseed oil2 tbsp (30 ml) unsalted butter, at roomtemperature2 tsp (10 ml) smoked paprika1 tsp (5 ml) chili powder2 cups (500 ml) cherry tomatoes, halved¼ cup (60 ml) fresh basil, roughly chopped¼ cup (60 ml) fresh cilantro, roughlychopped2 tbsp (30 ml) fresh mint, roughly chopped1 To make Sparkling Vinaigrette, in ablender combine sparkling wine, garlic,mustard, lemon juice, honey, ¼ cup (60ml) grapeseed oil, extra-virgin olive oil anda good pinch of salt and pepper until wellcombined. Season with additional salt andpepper. Dressing may be made 2 days inadvance and refrigerated until ready to use.2 To make salad, in a large saucepan, bringwater to a boil over high heat. Add farro,cover and reduce heat to a simmer. Cook,stirring occasionally until tender, about20 minutes. Remove from heat, uncover,fluff with a fork and set aside to cool.Farro can be made ahead and refrigeratedin an airtight container for up to 2 days.3 While farro is cooking, prepare shrimp.In a large saucepan, stir to combine 3 cups(750 ml) sparkling wine with bay leaf,parsley and lemon zest and a good pinchof salt. Bring just to a boil over mediumhighheat. Remove from heat, add shrimpand cover. Allow shrimp to steep in liquiduntil cooked through, about 5 minutes.Using a slotted spoon, remove shrimp anddrain well. Refrigerate until cool beforepeeling and discarding shells. Keep shrimprefrigerated until ready to assemble salad.4 When ready to assemble, preheat grillor grill pan over medium-high heat. Brushcorn with grapeseed oil and season with saltand pepper. Grill corn, turning frequently,about 5 to 8 minutes. Set corn aside to coolfor a minute before spreading with butter.Combine smoked paprika with chili powderand sprinkle over buttered corn cobs.5 Place cooked farro in a large servingbowl and toss with ¼ cup (60 ml) SparklingVinaigrette. Add tomatoes, basil, cilantroand mint. Cut kernels off cobs and addto salad before gently tossing everythingtogether. Top salad with poached shrimpand an additional drizzle of dressing. ServeFarro and Shrimp Salad with additionalvinaigrette alongside, if desired.Serves 6PAIRS WITHVeuve du Vernay BrutFrance $12.09 209023Santa Rita Reserva Sauvignon BlancChile $13.29 275677154 www.bcliquorstores.com

GRILLED NECTARINEPAVLOVAS WITHSPARKLING ROSÉ SYRUPSPARKLING ROSÉ SYRUP2 cups (500 ml) rosé sparkling wine¼ cup (60 ml) granulated sugar½ vanilla bean, split in half, seeds scraped outPAVLOVAS4 egg whites¼ tsp (1 ml) fine sea salt½ tsp (2 ml) vanilla⅛ tsp (0.5 ml) cream of tartar⅔ cup (150 ml) granulated sugar⅔ cup (150 ml) icing sugar1 tbsp (15 ml) cornstarch6 nectarines2 tbsp (30 ml) coconut oil, melted2½ cups (625 ml) vanilla Greek yogurtbasil leaves, for garnish1 To make Sparkling Rosé Syrup, ina medium-sized saucepan, stir togetherrosé and granulated sugar over mediumhighheat. Bring to a boil, stirring often,and reduce to ⅓ cup (75 ml), about15 minutes. Remove syrup from heatand stir in vanilla seeds and pod. Setaside to cool before removing vanillapod. Syrup may be stored in an airtightcontainer for up to 2 days before using.2 To make Pavlovas, first position ovenracks in upper and lower third of oven beforepreheating to 225 F (110 C). Line 2 bakingsheets with parchment paper and set aside.3 In bowl of an electric mixer fitted withthe whisk attachment, whip egg whites andsalt to soft peaks. Add vanilla and continuewhipping just until stiff peaks form.4 Meanwhile, in a bowl sift together creamof tartar and granulated sugar. In a separatebowl sift together icing sugar and cornstarch.5 With electric mixer on mediumspeed, add granulated sugar mixture toegg whites, 1 tbsp (15 ml) at a time, untilmeringue is stiff and sugar has dissolved.Remove bowl from mixer and sift icingsugar mixture over meringue. Gentlyfold together using a rubber spatula untilwell combined. Transfer mixture to apiping bag with a large star piping tip.6 Pipe roughly ten 3-in (8 cm) circles2-in (2.5 cm) apart from each otheron prepared baking sheet. Pipe 2 ringsatop one another around the perimeterof each circle, forming a nest.7 Bake meringues in preheated oven,rotating baking sheet positions halfwaythrough cooking time, until outsides arecrisp, about 2 hours. Turn oven off, propdoor open with a wooden spoon, andleave meringues in oven until completelycooled, about 3 hours. Meringuesmay be stored at room temperaturein an airtight container for 1 day.8 When ready to serve, preheat grillor grill pan over medium-high heat.9 Cut nectarines in half and discardpits. Cut each half into 4 wedges. Brushwith coconut oil and grill wedges untilthey start to soften, about 1 minute perside. Transfer to a plate when done.10 When ready to serve, divide meringuenests among serving plates. Fill each nestwith ¼ cup (60 ml) yogurt before toppingwith grilled nectarine segments. Garnishwith fresh basil leaves and a drizzle ofSparkling Rosé Syrup. Enjoy immediately.Serves 10

GRILLED NECTARINE PAVLOVAS WITHSPARKLING ROSÉ SYRUP PAIRS WITHYellowglen PinkAustralia $11.39 89268Casolari Lambrusco Di SorbaraItaly $13.99 276105Dinner Under the Starsfrom page 40TOMATO GELÉEWITH SHRIMP2 lbs (1 kg) ripe red tomatoes, halved2 small shallots, peeled2 garlic cloves, peeled¼ cup (60 ml) fresh basil, julienned1½ tbsp (22 ml) kosher salt, divided½ tsp (2 ml) freshly ground black pepper2 tbsp (30 ml) vodka2 x 7 g (¼ oz) packages gelatin64 shrimp, tail on, peeled and deveined, size31 to 402 cups (250 ml) vegetable oil8 fresh basil leaves, for garnish1 Seed tomatoes and place cut-side downon a cooling rack set over a baking sheet todrain for 30 minutes. In a food processoror blender, pulse tomatoes, shallots, garlic,basil, ½ tbsp (7 ml) salt and pepper untilfinely puréed. Pour into a shallow dish.2 To make gelée, pour vodka in a smallsaucepan and sprinkle gelatin over top. Letgelatin bloom for 5 to 10 minutes, thenheat over low heat (or in a microwave) untilcompletely melted. Stir into tomato purée.Refrigerate for at least 4 hours or until firm.3 Before serving, bring a large saucepanof water to a boil. Add 1 tbsp (15 ml)kosher salt and the shrimp. Cook for2 to 3 minutes until shrimp are pinkand starting to curl. Remove shrimpfrom saucepan, drain and rinse undercold water to stop cooking. Pat dry.4 In a small saucepan bring vegetableoil to a low simmer. Add basil leavesand fry for about 1 minute. Removeleaves and drain on paper towels.5 When ready to serve, use a cookiecutter and cut 8 rounds from gelée, about2-in (5 cm) in diameter. Divide roundsamong serving plates and arrange 8shrimp per plate (or as desired). Garnishwith basil and serve immediately.Serves 8PAIRS WITHSanta Ana Reserve TorrontésArgentina $13.29 814996Gehringer Brothers EhrenfelserBC VQA $13.29 171512HALIBUT WITHA TRIO OF SAUCESLEMON THYME VINAIGRETTE2 tbsp (30 ml) fresh lemon juice¼ tsp (1 ml) each of salt and pepper1 tsp (5 ml) lemon zest2 garlic cloves, cut in half3 tbsp (45 ml) olive oil1 tsp (5 ml) finely chopped fresh thyme10 caperberries, coarsely chopped1 tbsp (15 ml) capers, drainedSAUTÉED CHERRY TOMATO SAUCE2 tbsp (30 ml) olive oil1 cup (250 ml) finely diced sweet onion2 tsp (10 ml) minced garlic2 cups (500 ml) cherry tomatoes, halvedthrough stemkosher salt and fresh ground black pepper,to taste2 tbsp (30 ml) julienned basil leavesOLIVE SAUCE½ cup (125 ml) olive oil10 oz (300 g) black olives, pitted and finelychopped2 anchovies, finely chopped3 tbsp (45 ml) capers, coarsely chopped3 garlic cloves, peeled and finely choppedpepper, to taste (olives and anchovies aresalted, so additional salt not required)HALIBUT4 x 6 oz (180 g) fresh halibut filletssalt and freshly ground black pepper, to taste2 tbsp (30 ml) olive oil, for fryingParsley New Potatoes, to serve (recipefollows)Lemon-Garlic Broccolini, to serve (recipefollows)1 Prepare all 3 sauces (or as preferred)before cooking Halibut. If making sidedishes, factor in prep and baking time.2 To make Lemon Thyme Vinaigrette,in a small bowl, combine lemon juice,salt, pepper, lemon zest and halved garlic.Whisk in olive oil, add thyme, then removegarlic halves and set vinaigrette aside. Tasteand adjust seasonings. In a separate bowl,add 1 tbsp (15 ml) of prepared vinaigretteand mix in caperberries and capers.Set vinaigrette and capers aside. Whenready to serve, spoon some caperberriesand capers mixture over fish and drizzlewith Lemon Thyme Vinaigrette.3 To make Sautéed Cherry Tomato Sauce,heat olive oil in a medium-sized frying pan.Add onion and sauté over medium-lowheat for 5 minutes, stirring occasionally,until tender. Add minced garlic and sautéfor 1 more minute. Stir in tomatoes, saltand pepper to taste. Cook over mediumlowheat for 10 to 15 minutes, stirringoccasionally, until liquid evaporates.Remove from heat and stir in basil.4 To make Olive Sauce, heat olive oil ina small saucepan. When hot, add olives,anchovies, capers and chopped garliccloves. Stir and cook for 4 to 5 minutes,then remove from heat. Set aside.5 Season halibut on both sides withsalt and pepper. Heat a heavy-bottomedfrying pan over medium heat. Add oiland heat for 1 minute. Add fish, top-sidedown, and cook until golden-tinged. Thenflip and cook until internal temperaturereaches 125 to 130 F (52 to 54 C).6 Place halibut on warm plates andgarnish with fresh sauces. Serve alongsideParsley New Potatoes and Lemon-GarlicBroccolini, if desired. Recipes follow.Serves 4HALIBUT PAIRS WITHChartron et Trébuchet Pouilly-FuisséFrance $34.99 264945Joseph Faiveley Bourgogne Pinot Noir “Paulée”France $22.99 142448156 www.bcliquorstores.com

PARSLEY NEW POTATOES4 lbs (2 kg) small new potatoes1 tbsp (15 ml) kosher salt, plus extra4 tbsp (60 ml) butter, at room temperature¼ cup (60 ml) chopped fresh parsleyfreshly ground black pepper, to taste1 Place potatoes in a medium-sized saucepan. Add water andsalt, covering potatoes with 1-in (2.5 cm) water. Bring to aboil, reduce heat and simmer until potatoes are easily piercedwith tip of sharp knife, 10 to 20 minutes, depending on size.2 Drain well and return to saucepan. Add butter and parsleyand toss to combine. Season generously with salt and pepper.Transfer to a serving bowl and serve warm with halibut.Serves 8LEMON-GARLIC BROCCOLINI2 bunches broccolini1 tbsp (15 ml) kosher salt2 tbsp (30 ml) unsalted butter½ lemon, zested1 tsp (5 ml) minced garlic1 tbsp (15 ml) fresh lemon juicesalt and freshly ground black pepper, to tasteCELEBRATING OURHERITAGEWITH LIMITED EDITION VINTAGE CANS1 Bring a large saucepan of water to a boil. Add salt andbroccolini. Blanch for 2 minutes. Drain and immediatelyimmerse broccolini in a bowl of ice water to stop cooking.2 Melt butter in a large frying pan over medium heat. Addlemon zest and garlic and stir. Drain broccolini and addto garlic mixture and cook for 2 minutes, or until heatedthrough. Add lemon juice, salt and pepper to taste. Transferto a serving platter and serve immediately with halibut.Serves 8LEMON SOUFFLÉS8 large lemons, equal size and shapes3 large eggs, separated½ cup (125 ml) granulated sugar, divided2 tbsp (30 ml) all-purpose flouricing sugar, for dusting1 Preheat oven to 350 F (175 C). Line a baking sheet withparchment paper or a silicon mat. Trim bottom end from lemons sothey sit level. Cut off stem end a third of the way down from eachlemon, making cut parallel with bottom. Reserve top for serving.2 Hold a lemon above a sieve set over a bowl. Using a small paringknife, cut around inside of lemon, between pith and pulp. Scoop outMUST BE LEGAL DRINKING AGE.

pulp using a soup spoon. Squeeze juice frompulp and reserve. Repeat with remaininglemons. Place emptied out lemons onprepared baking sheet. Note: if pith is thick,trim down so no thicker than ⅛-in (3 mm).3 In a heatproof bowl, combine egg yolks,¼ cup (60 ml) granulated sugar, ¼ cup (60ml) of the reserved lemon juice and the flour.Using an electric hand mixer, beat mixtureon high speed until pale yellow, about 6minutes. Place bowl over a pan of simmeringwater. Mix constantly until custardconsistency, about 4 minutes. Remove bowlfrom heat and continue beating until cooled,about 5 minutes. Strain through a sieveinto a medium-sized bowl and set aside.4 In a separate heatproof bowl, combineegg whites and remaining ¼ cup (60 ml)sugar. Place bowl over a pan of simmeringwater and mix with hand mixer untilsugar has dissolved and mixture is warmto touch, about 1 minute. Remove bowlfrom heat and beat on low until frothy.Gradually increase speed to maximum andbeat until meringue is shiny and holds softpeaks, 2 to 3 minutes, do not overbeat.5 Whisk a third of meringue into yolkmixture. Then gently fold in remainingmeringue using a large spatula. Fillprepared lemon shells with mixture to justbelow rim and return to baking sheet.6 Transfer baking sheet to oven and bakeuntil tops are slightly golden and souffléshave risen about ½-in (1.25 cm) aboveeach shell, about 15 minutes. Removefrom oven, dust with icing sugar. Transferto serving plates and serve immediately.Serves 8PAIRS WITHNiersteiner Spätlese Late HarvestGermany $12.79 262337Gray Monk Pinot AuxerroisBC VQA $14.79 96222Make it Meatlessfrom page 50VEGETABLE NOODLES WITHROASTED RATATOUILLE1 medium-sized spaghetti squashsea salt and freshly ground black pepper¼ cup (60 ml) olive oil, divided4 green zucchini, each 10-in (25 cm) long,divided1 medium-sized fennel bulb, trimmed, diced1 large sweet onion, diced2 red bell peppers, cored and diced1 yellow bell pepper, cored and diced1 serrano chile pepper, cored and minced4 garlic cloves, peeled and minced⅓ cup (75 ml) vegetable stock or tomatojuice (optional)1 cup (250 ml) fresh basil leaves, cut intothin julienne strips, divided½ tsp (2 ml) fennel seed, crushed2 medium-sized yellow zucchini2 tomatoes, diced½ cup (125 ml) shredded Parmesan1 Preheat oven to 400 F (200 C).Position oven racks in bottom and topthird of oven. Cut spaghetti squash in halflengthwise and scrape out seeds. Brush fleshwith 2 tbsp (30 ml) olive oil and seasongenerously with salt and pepper. Placecut-side up in a roasting pan just largeenough to hold them side-by-side. Bakeon top rack for 50 minutes or until forktender.Remove from oven and let rest atroom temperature for 30 minutes. Scrapeflesh with a fork to make long strands.Place strands in a large bowl. Set aside.2 To make ratatouille, lightly oil alarge baking sheet and set aside. Dice 2green zucchini reserving remaining 2 fornoodles. In a large bowl, combine dicedzucchini with fennel, onion, peppers andgarlic. Drizzle with remaining 2 tbsp (30ml) oil and sprinkle with a little sea saltand freshly ground black pepper. Tossto evenly coat and spread out in a singlelayer on prepared baking sheet. Bake onbottom rack in preheated oven for 30 to45 minutes. Stir occasionally for evenroasting. Ratatouille can be made aheadand refrigerated. It is delicious hot or cold.3 When ratatouille is done, place in aheavy saucepan along with stock, if using,½ cup (125 ml) fresh basil and all thecrushed fennel. Cover and keep warm.4 When ready to serve, cut remaining2 green zucchini and yellow zucchiniinto noodles with a spiralizer or julienneusing a hand-held cutter. Add to spaghettisquash strands in bowl. Gently toss toblend. (Note: Noodles must be servedimmediately after cutting as they waterout very quickly.) Add a quarter ofthe ratatouille to noodles, to coat.5 Spoon into serving bowls. Topwith additional ladles of ratatouilleand scatter with diced tomatoes,remaining basil and fresh Parmesan.Serves 6PAIRS WITHPaso Creek ZinfandelUSA $15.79 616649Renwood ZinfandelUSA $19.79 749218GRILLED FIG ANDBEET FLATBREADDOUGH1½ cups (375 ml) all-purpose flour½ cup (125 ml) barley flour2 tsp (10 ml) quick-rising yeast½ tsp (2 ml) salt½ tsp (2 ml) granulated sugar¾ cup (175 ml) hot water, about 120 F (50 C)2 tsp (10 ml) avocado oil or extra-virginolive oil, plus extra for oiling bowl andgrillingTOPPING1 medium-sized yellow beet, roasted,peeled, and thinly sliced on a mandoline1 medium-sized red beet, roasted, peeled,and thinly sliced on a mandoline6 large fresh figs, quartered158 www.bcliquorstores.com

½ cup (125 ml) crumbled Macedonian orregular goat’s cheese feta1 cup (250 ml) baby arugula leaves3 tbsp (45 ml) flavoured balsamic vinegar 11 tbsp (15 ml) avocado oil or extra-virginolive oilsalt and freshly ground black pepper1 To make Dough, combine flours, yeast,salt and sugar in a food processor fitted withmetal blade. Pulse to mix. With machinerunning, pour in hot water and 2 tsp (10 ml)oil through feed tube. Process for 1 minuteor just until a ball forms. Continue toprocess for 35 to 45 seconds to knead dough.2 With floured hands, shape doughinto a smooth ball. Place in lightly oiledbowl. Cover and let rise in a warm,draft-free place until doubled, about 1hour. Punch dough down and proceedwith recipe. Or place in a plastic bag andrefrigerate for up to 8 hours or freeze forup to a month if not using right away.3 Grease barbecue and preheat to mediumhigh.Bring dough to room temperaturebefore rolling out. Do not overwork orknead it. Using a lightly floured rolling pinand on a lightly floured surface, roll outdough into a 12-in (30 cm) oval. PrepareToppings before grilling flatbread.1For this recipe try a fig-flavoured balsamic or a spicy chili balsamic.4 Brush top of flatbread with oil. Placeoiled-side down on grill and barbecue withlid open until bottom is golden brown,about 3 minutes. Carefully rotate flatbreadwith tongs, to prevent burning. Brush topof flatbread with oil and turn dough over.Immediately arrange beet slices and figs andcheese on top. Continue to grill for 3 moreminutes until bottom of flatbread is goldenbrown and cheese melts. Rotate flatbreadfrequently, checking to keep undersidefrom charring. If flatbread turns dark tooquickly, turn off barbecue and close lid.5 Transfer to cutting board. Scatterwith arugula. Cut into serving wedges,drizzle with vinegar and oil. Seasonwith salt and pepper and serve.Serves 6PAIRS WITHGraffigna Centenario Pinot GrigioArgentina $12.59 915918Fabulous Ant Pinot NoirHungary $11.29 192518SAUCY CHICKPEABURGERS IN FRESH PITASCHICKPEA BURGERS2 x 19 oz (540 ml) cans chickpeas, rinsedand drained2 garlic cloves, smashed and mincedzest from 1 lemon2 tsp (10 ml) hot curry powder1 tsp (5 ml) each ground cumin and sea salt¼ tsp (1 ml) ground turmericfreshly ground black pepper, to taste½ small yellow onion, finely chopped2 tbsp (30 ml) minced fresh cilantro½ cup (125 ml) Panko bread crumbs,divided2 tbsp (30 ml) extra-virgin olive oilfrizzy endive leaves, tomatoes and sunflowersprouts, for garnish

CREAMY LEMON TAHINI SAUCE1 large garlic clove, smashed and minced2 tbsp (30 ml) fresh lemon juice¼ cup (60 ml) Nutritional Yeast Seasoning 1¼ cup (60 ml) extra-virgin olive oil½ tsp (2 ml) salt⅛ tsp (0.5 ml) cayenne pepper¼ cup (60 ml) tahini paste¼ cup (60 ml) chopped fresh chivesHOMEMADE PITA BREAD1 cup (250 ml) lukewarm water2 tsp (10 ml) active dry yeast½ tsp (2 ml) granulated sugar2¼ cups (560 ml) unbleached all-purposeflour, divided, plus extra for rolling1 tsp (5 ml) sea salt2 tbsp (30 ml) olive oil, plus extra for oilingbowl1 To make Chickpea Burgers, in a foodprocessor with a metal blade combinechickpeas, garlic, zest and seasonings. Pulseuntil chickpeas are finely chopped. Addonion, cilantro and half the bread crumbs.Continue to pulse just until mixture is likecoarse cookie dough. Taste and add moreseasonings as desired. Refrigerate for 1 hourfor mixture to slightly firm. Place remainingbread crumbs in a shallow bowl. Shapechickpea mixture into 6 burgers about ¾-in(2 cm) thick and roll in bread crumbs. Placeburgers on a plate in single layer. Covertightly with plastic wrap and refrigerate. Canbe refrigerated for several hours or frozen.2 In a food processor with a metalblade, combine tahini sauce ingredients,except for chopped chives. Whirl untilsmooth and creamy. Add chives and pulsebriefly to blend. Pour into tightly sealedcontainer and refrigerate until ready touse. Can be refrigerated for a couple ofdays. Simply shake well before serving.3 To make Homemade Pita Bread, in alarge mixing bowl of an electric stand mixer,combine warm water, yeast and sugar. Stir toblend. Add ¼ cup (60 ml) all-purpose flour.Whisk together and place bowl, uncovered,in a warm, draft-free place until yeast hasbloomed and is frothy, about 15 minutes.4 Add salt, olive oil and 2 more cups(500 ml) all-purpose flour. With the flatbeater from electric mixer, beat mixtureon medium-high until blended. Add a littlemore flour if dough is too sticky. Removebeater and replace with dough hook.Continue to blend on low with dough hookfor 2 minutes until smooth. Cover and restmixture for 10 minutes. Then continueto knead with electric dough hook for 2more minutes. Shape dough into a balland place in a clean, lightly oiled bowl.1Nutritional Yeast Seasoning is a salt-free flavourenhancer, available in most grocery stores.Cover with plastic wrap and a kitchencloth. Place in a warm, draft-free place for1 hour or until dough has doubled in size.5 When ready to bake, preheat ovento 475 F (245 C). Place a heavy-dutybaking sheet in oven on bottom rack.6 To make pita, punch dough downand divide into 6 equal-sized balls. Placeon a tray, cover with a damp cloth, andleave at room temperature for 10 minutes.Keeping balls covered, remove 1 ball ofdough at a time and press into a disk.On a lightly floured surface, roll disk outto an 8-in (20 cm) circle. Round willshrink slightly during baking. Carefullytransfer round of dough to hot bakingsheet in oven. Bake for 2 minutes. Doughwill puff up. Using tongs, gently flip andbake 1 more minute. It should be paleand slightly speckled. Transfer to a clean,dry kitchen cloth and cover with kitchencloth. Repeat process with remainingballs of dough. Best served same day.7 Heat a little olive oil in a large, nonstickfrying pan. Add 2 chickpea burgersand fry for 5 to 7 minutes per side, untilpatties are golden and piping hot, addingmore oil if necessary. Keep warm on a platein oven while frying remaining burgers.8 To serve, line pitas with frizzylettuce. Place chickpea burger ontop. Garnish with cherry tomatoes,halved, sunflower sprouts and a drizzleof Creamy Lemon Tahini Sauce.Serves 6PAIRS WITHStoneleigh ChardonnayNew Zealand $12.99 288795Handcraft ChardonnayUSA $14.49 885194SEARED HALLOUMI ANDGRAPE SALAD3 tbsp (45 ml) extra-virgin olive oil, divided6 x ½-in (1.25 cm) slices halloumi cheese½ red onion, sliced and separated into rings2 large garlic cloves, thinly sliced½ cup (125 ml) walnut pieces½ cup (125 ml) seedless red and green grapes½ tsp (2 ml) minced fresh rosemary2 tsp (10 ml) aged balsamic vinegarsalt and freshly ground black pepper1 Heat a large frying pan over mediumhighheat. Add half the olive oil. Gentlysear slices of halloumi, 3 at a time, untilgolden brown on both sides, about 1 to 2minutes per side. Remove to 2 heated platesas they are done and cover to keep warm.2 Add remaining olive oil to pan. Addonion rings and garlic and sauté overmedium-high heat just until it starts tosoften and garlic turns pale golden, about 1minute. Add walnuts, grapes and rosemaryand stir-fry for 1 minute or until pipinghot. Divide among warmed plates withseared halloumi and serve with a drizzleof balsamic and salt and pepper to taste.Serves 2PAIRS WITHLouis Bernard Côtes du Rhône BlancFrance $13.89 589432Sonoma-Cutrer Russian River RanchesChardonnayUSA $24.49 359505Salmon On the Wild Sidefrom page 56HERB SALMON WITHTOMATO-PEACH SALADHERB SALMON2 lbs (1 kg) skinless, centre-cut salmon filletsalt and pepper, to taste3 tbsp (45 ml) olive oil1 tbsp (15 ml) fresh lemon juice1 tbsp (15 ml) Dijon mustard4 green onions, finely chopped½ cup (125 ml) chopped fresh parsley¼ cup (60 ml) chopped fresh cilantro2 tbsp (30 ml) chopped fresh chives2 tbsp (30 ml) chopped fresh tarragon¼ cup (60 ml) white wine160 www.bcliquorstores.com

TOMATO-PEACH SALAD1 tbsp (15 ml) sherry vinegar½ tsp (2 ml) liquid honey2 tbsp (30 ml) extra-virgin olive oil¼ cup (60 ml) thinly sliced red onions3 or 4 heirloom tomatoes, cut into wedges3 ripe peaches, cut into wedges¼ cup (60 ml) roughly chopped fresh basilsalt and pepper, to taste1 Preheat oven to 425 F (220 C).2 Place salmon fillet skin-side down in a baking dish largeenough to accommodate. Season with salt and pepper.3 In a small bowl, whisk together oil, lemon juiceand mustard. Drizzle dressing evenly over salmon andlet stand at room temperature for 15 minutes.4 Meanwhile, in a medium-sized bowl, stir together green onions,parsley, cilantro, chives and tarragon. Pat herb mixture all over topof salmon to generously coat. Pour wine into dish around fillet.5 Roast salmon until just cooked through, about 10 to15 minutes, depending on thickness of fillet. To test, aparing knife should slide through easily and flesh should beopaque. Allow fish to rest for 10 minutes out of oven.6 While salmon rests, make Tomato-Peach Salad. In a mediumsizedbowl, whisk together vinegar, honey and olive oil. Add onionsand allow to sit for 10 minutes. Add tomatoes, peaches and basil alongwith a good pinch of salt and pepper before tossing to combine.7 To serve divide Tomato-Peach Salad among serving plates. Cutsalmon crosswise into serving pieces and place on top or alongsidesalad. Serve immediately.Serves 6PAIRS WITHRed Rooster Pinot NoirBC VQA $17.39 628347Gray Monk Latitude Fifty WhiteBC VQA $12.49 321646SALMON CARPACCIO 2 WITHMELON AND CUCUMBER SALAD1 lb (500 g) salmon fillet, skin on2 tbsp (30 ml) fennel seeds¾ cup (175 ml) kosher salt, plus extra for seasoning¾ cup (175 ml) granulated sugar2Will take 3 days to prepare.

2 tbsp (30 ml) white ground pepper½ cup (125 ml) chopped fresh dill½ cup (125 ml) chopped fresh parsley1 tbsp (15 ml) lemon zest, divided1 tbsp + 1 tsp (20 ml) unseasoned ricevinegar3 tbsp (45 ml) extra-virgin olive oil1 tbsp (15 ml) chopped fresh chives1 English cucumber2 small yellow zucchini¼ cantaloupe, rind and seeds removedsalmon roe, optional, for garnishmicro greens or baby arugula, for garnish1 Remove pin bones from salmon andrefrigerate salmon untilready to use.2 In a small frying pan toast fennel seedsover medium heat, stirring often, untilfragrant, about 4 minutes. Let cool slightlybefore transferring to a bowl and mixingtogether with salt, sugar and white pepper.3 In a separate bowl, stir together dill,parsley and 2 tsp (10 ml) lemon zestuntil herb mixture is well combined.4 Place half the herb mixture in bottomof a glass baking dish, or a dish lined withplastic wrap, large enough to hold salmon.Sprinkle half the salt mixture over herbmixture before placing salmon, skin-sidedown in dish. Sprinkle fish with remainingsalt mixture before topping with remainingherb mixture. Press lightly into flesh toadhere herbs to salmon. Cover dish tightlywith plastic wrap and refrigerate for 3 fulldays. Turn salmon over once per day.5 The day carpaccio is to be served,scrape seasonings off salmon and wipewith a damp paper towel. Using a verysharp carving knife, slice salmon asthinly as possible. If not using right away,place slices between pieces of parchmentpaper and store in refrigerator untilready to use, no longer than a day.6 In a small bowl, whisk togetherremaining 1 tsp (5 ml) lemon zest,rice vinegar and olive oil until wellcombined. Stir in chives, season totaste with salt and set dressing aside.7 Using a vegetable peeler or mandoline,shave cucumber and zucchini into wideribbons, stopping when you reach the seeds.Toss in a large bowl with 1 tbsp (15 ml)prepared dressing and let sit for 10 minutes.Meanwhile, shave cantaloupe into ribbons.8 To serve, arrange several slices of salmonin a single layer on chilled serving platesand drizzle with some of the dressing.9 Toss cantaloupe ribbons withmarinating cucumber and zucchiniribbons before placing a tangle of saladatop each plate of salmon. Garnish withsalmon roe (if using), a shower of microgreens and an extra drizzle of dressing.Serve immediately alongside thin slices oftoasted pumpernickel bread, if desired.Serves 6PAIRS WITHPergolo Prosecco Extra DryItaly $12.29 591933Louis Latour Bourgogne ChardonnayFrance $21.79 55533CITRUS-CHILI SALMONWITH ORZO SALADORZO SALAD½ lb (250 g) orzo pasta3 tbsp (45 ml) extra-virgin olive oil2 tbsp (30 ml) balsamic vinegar⅓ cup (75 ml) drained and chopped sundriedtomatoes in oil⅓ cup (75 ml) pitted, chopped kalamata olives1 cup (250 ml) chopped radicchio¾ cup (175 ml) chopped arugula¼ cup (60 ml) chopped fresh basil¼ cup (60 ml) chopped fresh parsley2 garlic cloves, minced2 green onions, finely slicedsalt and pepper, to tasteCITRUS-CHILI SALMON1 large navel orange, thinly sliced and seedsremoved1 Meyer lemon or regular lemon, thinlysliced and seeds removed1 lime, thinly sliced and seeds removed1 red jalapeño, thinly sliced into rounds4 sprigs fresh dill, plus extra for garnish2 tbsp + ½ cup (30 ml + 125 ml) olive oil,dividedsalt and pepper, to taste2 lbs (1 kg) skinless, centre-cut salmon fillet1 To make Orzo Salad, bring a largepot of salted water to a boil over highheat and cook orzo according to packagedirections. Drain well and transfer to alarge bowl. While still warm stir in oil,vinegar, sundried tomatoes and choppedolives. Set aside to cool or refrigeratefor up to 24 hours. Bring to roomtemperature before proceeding. Addradicchio, arugula, basil, parsley, garlicand green onions. Toss to combine beforeseasoning with salt and pepper, to taste.Refrigerate until ready to use, bring saladto room temperature before serving.2 To make Citrus-Chili Salmon, preheatoven to 275 F (140 C). Toss all citrus slices,jalapeño and dill sprigs in a 9 x 13-in(23 x 33 cm) baking dish and set aside.3 Warm 2 tbsp (30 ml) oil in a largefrying pan over medium-high heat untilshimmering. Season salmon with salt andpepper before placing flesh-side-down intofrying pan. Sear until lightly browned,about 1 minute. Remove and place,skin-side down on citrus mixture. Pourremaining ½ cup (125 ml) oil over top.4 Bake until salmon is just cooked through,about 25 to 30 minutes depending onthickness of salmon fillet. To test, a paringknife should slide through easily and fleshshould be opaque. Discard cooked dill sprigs.5 To serve, transfer salmon to a platterand tear into portions with 2 forks. Spooncitrus mixture and oil from baking dishover fish. Season with extra salt and pepperand garnish with fresh dill sprigs. Servefamily-style alongside Orzo Salad.Serves 6PAIRS WITHGiesen Sauvignon BlancNew Zealand $13.69 298679Ravenswood Chardonnay Vintners BlendUSA $13.89 571489162 www.bcliquorstores.com

Fresh-Picked Fruit Piesfrom page 66BORNIN THEROCKIESAPRICOT-ALMONDPASTRY SLICESPASTRY¾ cup (175 ml) cold, unsalted butter2¼ cups (560 ml) all-purpose flour, sifted¼ cup (60 ml) granulated sugar½ tsp (2 ml) salt¼ tsp (1 ml) baking powder4 to 6 tbsp (60 to 90 ml) ice water1 tbsp (15 ml) apple cider vinegar1 egg, whiskedFILLING4 cups (1 L) fresh apricots, halved and pitted⅓ cup (75 ml) fresh orange juice½ cup (125 ml) apricot preserves¼ cup (60 ml) light brown sugar1 tbsp (15 ml) unsalted butter½ lemon, zest only2 tsp (10 ml) tapioca starch or cornstarch¼ tsp (1 ml) almond extract1 cup (250 ml) sliced almonds, toastedTOPPING½ cup (125 ml) sifted icing sugar1 to 2 tbsp (15 to 30 ml) whole milk or cream½ tsp (2 ml) vanilla1 To make Pastry, cut butter into cubes and freeze for 30 minutes. Ina large zip-lock bag combine flour, granulated sugar, salt and bakingpowder. Stir and freeze, at least 30 minutes. Place ice-cold flour infood processor with metal blade. Add two thirds of frozen butter andpulse until mixture resembles coarse meal. Add remaining butterand pulse until frozen butter is the size of small peas. Add 4 tbsp (60ml) ice water and vinegar and pulse a few times. If mixture doesnot hold together when pinched, add remaining water. Turn doughout onto a clean work surface and gather it together. Flatten slightlyinto a large disk. Tightly seal in plastic wrap and refrigerate for 2hours or preferably overnight. Can be refrigerated for several days.2 In a medium-sized saucepan combine Filling ingredientsexcept for tapioca starch, almond extract and almonds. Stir gentlyover medium heat for about 10 minutes or until apricots are verysoft. Remove from heat. Sprinkle with starch, almond extractand three quarters of the sliced almonds. Stir in and set aside tocool. Can be made day ahead, if desired. Cover and refrigerate.MUST BE LEGAL DRINKING AGE.MUST BE LEGAL DRINKING AGE.

SIP YOUR WAY TO THEULTIMATE WHISTLERSUMMER EXPERIENCEENTERFOR A CHANCE TOEnter for your chance to win2 nights’ accommodation, 1 round of golf atWhistler Golf Club, a Whistler Heli PeakExperience Tour for 2 & sightseeing passes.Contest runs June 29th - August 4th, 2015. For complete contest details and to enter, visit whistlersummercontest.comNo purchase necessary. Must be of legal drinking age. Please enjoy responsibly.3 To make pie, preheat oven to 375F (185 C). Line a baking sheet withparchment paper. On a lightly flouredsurface, using a floured rolling pin, rolldough into a 12 x 18-in (30 x 45 cm)rectangle. Trim to 11 x 16-in (28 x 40 cm).4 Using a long thin spatula, transfer pastryto lined baking sheet. Turn baking sheetso long side is facing you. Brush edges ofpastry with whisked egg. Spread fillingevenly over bottom half of long side leavinga ½-in (1.25 cm) border. Fold top horizontalhalf over filling towards you. Press edgesof pastry to seal. Press lightly along edgeswith tines of a fork to secure. Brush entiresurface with remaining egg. Using a paringknife, slash surface with 5 small steam vents.5 Bake in centre of preheated oven for45 to 55 minutes or until golden brown.Transfer baking sheet to rack to cool.6 In a measuring cup, combine Toppingingredients. Stir until smooth, adding justenough milk to make it pourable but nottoo runny. Drizzle in a zigzag pattern overtop and sprinkle with remaining toastedalmonds. Let rest and settle for about 2hours before slicing and serving. Besteaten at room temperature day it’s made.Serves 10 to 12PAIRS WITHWarninks Advocaat LiqueurNetherlands $23.49 219519Josef Drathen Bereich Bernkastel RieslingGermany $11.59 220699RUSTIC FIG CROSTATASPASTRY2½ cups (625 ml) all-purpose flour1 tsp (5 ml) cinnamon½ tsp (2 ml) salt½ cup (125 ml) cold unsalted butter, cubed½ cup (125 ml) shortening, cubed¼ cup (60 ml) ice water, approx.3 tbsp (45 ml) sour creamFILLING2 cups (500 ml) quartered small fresh figs,such as mission figs1 cup (250 ml) fresh orange segments fromabout 2 naval oranges¼ cup (60 ml) light brown sugar2 tsp (10 ml) fresh thyme leaves, minced1 tsp (5 ml) orange zest1 generous pinch of salt5 to 6 tbsp (75 to 90 ml) fine dry bread orgraham cracker crumbsTOPPING2 tbsp (30 ml) whipping cream2 tbsp (30 ml) cold unsalted butter, finelydiced8 tsp (40 ml) liquid honey1 To make Pastry, in a food processorwith metal blade combine flour, cinnamonand salt. Pulse for a second to blend. Addbutter and shortening and pulse untilcoarse crumbs. Combine water and sourcream in a measuring cup and whisk.Drizzle into processor while pulsing. Addjust enough for pastry to become a shaggymass. Turn out onto a lightly floured worksurface and gather up pastry into a ball and164 www.bcliquorstores.com

press into a thick disk. Tightly seal in plastic wrap and refrigeratefor 2 hours or overnight. Can be refrigerated for several days.NEW2 When ready to roll and bake, remove dough from refrigeratorfor about 10 minutes. Preheat oven to 375 F (190 C). Position racksin bottom and top third of oven. Line a couple of baking sheetswith parchment paper. Turn dough out onto a clean work surfacelightly dusted with flour. Divide into 8 even-sized pieces andflatten each into a small disc. Using a floured rolling pin, roll eachdisc out on a lightly floured surface into a 6½-in (16 cm) circle.3 In a large bowl, combine Filling ingredients exceptbread or graham cracker crumbs. Gently stir together toblend. Sprinkle centre of each pastry round with about2 tsp (10 ml) of bread or graham cracker crumbs.4 Divide filling evenly among each pastry round, moundingmixture in centre. Fold in edges of each round, pleatingpastry as you go, creating a 1-in (2.5 cm) rim and leavingcentres exposed. Transfer 4 filled crostatas to each preparedbaking sheet. Brush rims of pastry with whipping creamand dot fillings with equal amounts of diced butter.5 Bake in oven for 25 minutes and then alternate bakingsheet positions and continue baking another 20 minutes oruntil pies are golden. Transfer sheets to racks to cool.6 To serve, drizzle each crostata with 1 tsp (5 ml) honey.Best served the same day.Serves 8PAIRS WITHWarre’s Otima 10-Year-Old Tawny PortPortugal $24.29 565705 500 mlWilliams & Humbert Dry SackSpain $14.79 13565SPIKED BLACKBERRY-CITRUS PASTRIESCRUST8 oz (125 g) plain cream cheese, at room temperature1 cup (250 ml) unsalted butter, at room temperature2 cups (500 ml) all-purpose flour2 tbsp (30 ml) granulated sugar½ tsp (2 ml) vanilla1 egg, whisked3 tbsp (45 ml) raw brown sugarFILLING1 cup (250 ml) fresh blackberries1 Granny Smith apple, peeled, cored and finely diced¼ cup (60 ml) light brown sugar*MUST BE LEGAL DRINKING AGE. THE BEST NEWPRODUCT AWARDS LOGO IS A TRADEMARK OF BEST NEWPRODUCT AWARDS INC., USED UNDER LICENSE.

1 tbsp (15 ml) cornstarchzest from ½ orange½ tsp (2 ml) cinnamon2 pinches crushed red chili flakes2 pinches salt1 To make Crust, in a food processor withmetal blade, combine cream cheese andbutter and pulse until smooth and creamy.Add flour, granulated sugar and vanillaand pulse until it starts to hold together.Turn out onto a clean work surface lightlydusted with flour. Pat into a rectangle andtightly seal in plastic wrap. Refrigerateat least 2 hours or preferably overnight.2 When ready to roll and bake, removedough from refrigerator for 15 to 20minutes. Preheat oven to 350 F (180 C).Position racks in bottom and top thirdof oven. Line a 2 baking sheets withparchment. Lightly dust a rolling pin andwork surface with flour. Roll dough intoa rectangle slightly larger than 12 x 16-in(30 x 40 cm). Loosen dough a few times,adding flour underneath so it doesn’t stick.Trim rectangle to 12 x 16-in (30 x 40 cm)and cut into eight 4-in (10 cm) squares.Brush edges of squares with whisked egg.3 In a large bowl, gently toss Fillingingredients together to evenly mix.Divide equally among squares ofdough, about 3 blackberries and somediced apples per square. Bring pointsof pastry together in a triangle shape,dampen edges and pinch edges to seal.Place on prepared baking sheets.4 Brush pastries with egg wash andsprinkle with raw brown sugar. Cut 1or 2 steam holes in top of each with aparing knife. Bake pastries until goldenbrown and filling is bubbly, about 25 to30 minutes. Alternate and swap bakingsheet positions halfway through baking.Remove and let cool for a few minutes onsheets. Then with a thin spatula, removepastries to a rack and cool completely.Serves 12PAIRS WITHParadise Ranch Merlot IcewineBC VQA $25.99 106260 200 mlJacob’s Creek Sparkling Chardonnay Pinot NoirBrut CuvéeAustralia $12.19 562991SPICY FRIED PEACHHAND-HELD PIESPASTRY2 cups (500 ml) all-purpose flour2 tsp (10 ml) baking powder½ tsp (2 ml) salt4 tbsp (60 ml) shortening4 tbsp (60 ml) cold unsalted butter½ cup (125 ml) cold buttermilk1 egg, whisked, to finishcanola oil, for frying, to finishFILLING3 or 4 large firm, fresh peaches, peeled,pitted and chopped¼ cup (60 ml) packed light brown sugar1 tsp (5 ml) fresh lemon juice½ tsp (2 ml) ground allspice⅛ tsp (0.5 ml) salt2 tbsp (30 ml) hot red pepper jelly1 tbsp (15 ml) unsalted butter1 tbsp (15 ml) cornstarch3 tbsp (45 ml) finely minced candied gingerTOPPING½ cup (125 ml) granulated sugar2 tsp (10 ml) cinnamon1 To make Pastry, in a food processorwith a metal blade, combine flour, bakingpowder and salt. Whirl to blend. Addshortening and butter and pulse just untilcoarse crumbs. Gradually whirl in justenough buttermilk until dough holdstogether. Do not over-process. Turn pastryout onto a clean work surface and gather ittogether. Flatten slightly into a large disk.Tightly seal in plastic wrap and refrigeratefor 2 hours or preferably overnight.Can be refrigerated for several days.2 To make Filling, in a large bowlcombine peaches, brown sugar, lemonjuice, allspice and salt. Toss to mix andlet sit for about 30 minutes. Place peachmixture into a colander and drain liquidinto a small saucepan. Reserve peaches.Add pepper jelly and butter to liquid.Cook over medium-low heat until reducedto 2 tbsp (30 ml). Remove and cool forabout 10 minutes. In a bowl, toss reservedpeaches with cornstarch. Depending ontheir ripeness you may need to add a littlemore cornstarch. Drizzle reduced cooledliquid over peaches along with candiedginger and gently toss together. Set aside.3 To make pies, on a lightly flouredsurface, using a floured rolling pin, rolldough about ⅛-in (3 mm) thick. It shouldbe large enough to cut out 8 circles toabout 7-in (18 cm) in diameter. Loosendough a few times dusting a little moreflour underneath so dough doesn’t stick.Cut out as many circles as you can and ifnecessary, gather up scraps and reroll once.4 Spoon about 2 to 3 tbsp (30 to 45ml) cooled peach mixture onto one halfof dough round, leaving at least ½-in(1.25 cm) rim. Brush outer edges withwhisked egg. Fold dough over and sealwith fingers or tines of a fork. Removeto a baking sheet and repeat withremaining dough and filling. Cover andrefrigerate up to 1 hour or overnight.5 To fry, fill a 10 x 2-in (25 x 5 cm)Dutch oven or deep fryer with canola oilabout 2-in (5 cm) deep. Heat to 375 F(190 C). Place a wire rack over a bakingsheet lined with paper towel. Poke topof each pie a couple of times with a forkso steam can escape when frying.6 To make Topping, mix sugar andcinnamon in a large shallow bowl.7 Gently place pies, 1 or 2 at a time, intohot oil and fry until golden brown, about2 to 4 minutes per side. Remove fromhot oil, using a slotted spoon. Place onwire rack to drain briefly and then gentlytoss with sugar and cinnamon mixture.8 Repeat with remaining pies.Pies are best eaten same day.Serves 8PAIRS WITHFoundry Golden Cider Tall CanUnited Kingdom $10.49 591867 4 x 500 mlMoselland Ars Vitis RieslingGermany $16.29 914762166 www.bcliquorstores.com

Refreshing Watermelonfrom page 76GRILLED WATERMELONWITH PROSCIUTTO ANDSHERRY VINAIGRETTE1 medium shallot, finely minced2 tbsp (30 ml) sherry vinegar1 tbsp (15 ml) fresh lemon juice1 tsp (5 ml) Dijon mustard½ cup +1 tbsp (140 ml) extra-virgin olive oil3 to 4 thick sliced watermelon rounds,about 1-in (2.5 cm), cut into large wedgessea salt and freshly ground black pepper4 oz (125 g) thinly sliced prosciutto, cut intothin strips10 to 12 cherry tomatoes, halved4 oz (125 g) crumbled feta cheese¼ cup (60 ml) finely chopped red onion1 handful fresh mint1 handful fresh basil1 In a small bowl, stir together shallot,sherry vinegar, lemon juice and Dijonmustard. Let sit 15 minutes. Slowlywhisk in ½ cup (125 ml) olive oil untilemulsified. Set vinaigrette aside.2 Heat barbecue to medium-high.Brush both sides of watermelon wedgeswith remaining olive oil and seasonwith salt and pepper. Grill 1 minute oneach side or until grill marks appear.3 Transfer watermelon to servingplatter, divide and top each wedge withprosciutto strips, cherry tomato halves,feta cheese, red onion, mint and basilleaves. Drizzle with vinaigrette.Serves 4 to 6 as an appetizerPAIRS WITHFancy Pants Pinot GrigioUSA $13.89 792788Rosemount Traminer RieslingAustralia $11.29 244301SPICY TURKEY ANDWATERMELONLETTUCE WRAPS2 tbsp (30 ml) canola oil1 tbsp (15 ml) minced garlic1 tbsp (15 ml) minced, peeled fresh ginger1 medium yellow onion, finely chopped2 stalks celery, finely chopped1 lb (500 g) ground turkey or chicken1 tsp (5 ml) soy sauce1 tbsp (15 ml) Chili Garlic Sauce 11 orange, finely grated zest and juice½ cup (125 ml) hoisin sauce2 green onions, finely chopped1 small handful cilantro, finely chopped(optional)2 cups (500 ml) diced watermelon, ½-in(1.25 cm) cubes12 iceberg or butter lettuce leaves1 Heat a large wok or non-stick fryingpan over high heat. Add canola oil and stirin minced garlic, ginger, onion and celery.Stir-fry for about 2 minutes or until onionstarts to turn translucent. Add groundturkey and cook until there is no pinkcolour, breaking up meat with a fork.2 Add soy sauce, Chili GarlicSauce, orange zest and juice. Stirfryuntil most liquid has evaporated.Remove from stove and mix in hoisinsauce, green onions and cilantro.3 Fold diced watermelon into mixture.Spoon filling into middle of lettuceleaves, wrap and serve immediately.Serves 4 to 6PAIRS WITHRed Rooster Pinot BlancBC VQA $14.79 103044Tinhorn Creek GewürztraminerBC VQA $14.79 530675WATERMELONGAZPACHO WITH GRILLEDTEQUILA-LIME SHRIMPGAZPACHO1 large tomato, cored, cut into 1-in (2.5 cm)dice6 cups (1.5 L) cubed watermelon½ jalapeño, seeded and chopped2 tbsp (30 ml) sherry vinegar¼ cup (60 ml) extra-virgin olive oil1 cup (250 ml) finely diced watermelon1 cup (250 ml) finely diced English cucumber1 medium red bell pepper, seeded and finelydiced¼ cup (60 ml) finely diced red onion¼ cup (60 ml) finely chopped fresh mint¼ cup (60 ml) finely chopped fresh flat leafparsley1 lime, juice onlyTEQUILA-LIME SHRIMP½ cup (125 ml) tequila½ cup (125 ml) fresh lime juice¼ cup (60 ml) olive oil4 garlic cloves, crushed3 to 4 sprigs cilantro, chopped½ tsp (2 ml) cumin seeds, toasted½ tsp (2 ml) sea salt12 large shrimp, tail on, peeled and deveined4 bamboo skewers, soaked in warm waterfor at least 1 hour1 To make Gazpacho, in blender, puréetomato, 6 cups (1.5 L) cubed watermelonand jalapeño. Add sherry vinegar andpulse a few times until mixed. Pourinto a large non-reactive bowl.2 Add 1 cup (250 ml) finely dicedwatermelon and gazpacho ingredients andstir to combine. Cover and refrigerateuntil well chilled, at least 1 hour.3 To make Tequila-Lime Shrimp,preheat barbecue to medium-high. In anon-reactive bowl whisk all ingredientstogether, except shrimp. Add shrimp andmarinate for 1 hour, stirring occasionally.4 Remove shrimp from marinadeand drain. Discard marinade.1Available at most supermarkets.TASTE167

5 Thread 3 shrimp onto each skewer. Grill over preheatedbarbecue for 2 minutes on each side or until shrimp are opaque.6 To serve, stir gazpacho before serving. Ladle intochilled serving bowls and garnish with grilled shrimp.Serves 4PAIRS WITHThe Ned Sauvignon BlancNew Zealand $14.79 16964Chartron La Fleur Bordeaux Sauvignon BlancFrance $12.09 626341WATERMELON ANDAGAVE MARGARITAS1 lime wedge2 tbsp (30 ml) sea salt½ cup (125 ml) fresh lime juice4 cups (1 L) chopped watermelon1 cup (250 ml) white or silver tequila2 tbsp (30 ml) orange liqueur2 tbsp (30 ml) agave syrup1 Place salt in a shallow dish. Rub rims of 4 cocktailglasses with lime wedge and dip each rim into salt to coat.Place glasses in freezer to chill for at least 10 minutes.2 Place remaining ingredients in a blender andprocess on high until watermelon is smooth. Fillglasses with ice cubes and pour in margarita.3 These can also be made into frozen margaritas by adding 3 cups(750 ml) ice into blender with ingredients before processing.Serves 4SERVED IN WATERMELON AND AGAVE MARGARITASCazadores Tequila BlancoMexico $28.99 773143Please Enjoy Responsibly.

An International Affairfrom page 90NORTH CAROLINA-STYLEPULLED PORK BURGERSWITH HUSH PUPPIESAND RED SLAWPULLED PORK BURGERS3 tbsp (45 ml) packed brown sugar3 tbsp (45 ml) garlic powder2 tbsp (30 ml) sweet paprika2 tbsp (30 ml) dried oregano1 tbsp (15 ml) ancho chili powder2 tsp (10 ml) sea salt1 tsp (5 ml) celery salt1 tsp (5 ml) coarse ground black pepper8 lb (4 kg) bone-in pork shoulder roast,with skin5 cups (2.25 L) apple or other wood chips,soaked in water for at least 30 minutes anddrainedNorth Carolina-style Vinegar BarbecueSauce (recipe follows)8 to 10 soft hamburger buns, to servedill pickles, for garnishNORTH CAROLINA-STYLE VINEGARBARBECUE SAUCE3 cups (750) apple cider vinegar¾ cup (175 ml) brown sugar⅓ cup (75 ml) ketchup¼ cup (60 ml) honey3 tbsp (45 ml) kosher salt3 to 4 garlic cloves, minced2 tbsp (30 ml) crushed red pepper flakes1½ tsp (7 ml) freshly ground black pepperNORTH CAROLINA RED COLESLAW1 cup (250 ml) coarsely grated red onion¾ cup (175 ml) canola oil¼ cup (60 ml) ketchup3 tbsp (45 ml) apple cider vinegar1 tbsp (15 ml) granulated sugar1½ tsp (7 ml) celery seeds1 medium head green cabbage, thinly slicedor coarsely grated2 cups (500 ml) coarsely grated, peeledcarrots4 green onions, finely chopped, optionalsalt and freshly ground pepper, to tasteHUSH PUPPIES1½ cups (375 ml) all-purpose flour1½ cups (375 ml) cornmeal2 tbsp (30 ml) baking powder2 tbsp (30 ml) granulated sugar1 tbsp (15 ml) baking soda2 tsp (10 ml) salt½ tsp (5 ml) cayenne1¼ cups (300 ml) buttermilk2 large eggs, whisked2 tbsp (30 ml) finely chopped fresh parsley1 large yellow onion, grated, including juicescanola oil, for frying1 To make Pulled Pork Burgers, in asmall bowl, make spice mixture by mixingtogether brown sugar, garlic, paprika,oregano, chili powder, salt, celery saltand pepper. Place meat in a non-reactivebowl and spice mixture all over meat.Cover and refrigerate overnight.2 Set up grill for indirect cooking 1 andpreheat to 325 F (175 C). Place porkshoulder, skin-side up, on grate over adrip pan. If using a charcoal grill, tossa quarter of the wood chips on coals. If1For indirect cooking, food is placed to side of heat source rather thandirectly over flame.TASTE169

using a gas grill, place chips in smokerbox. As soon as it begins to smoke, addmeat and drip pan, close lid on grill.3 Smoke-cook pork until fall-off-thebonetender with an internal temperatureof 195 F (90 C), about 4 to 5 hours. Ifusing charcoal, add 10 fresh coals and 1cup (250 ml) wood chips every hour.4 Meanwhile prepare North Carolina-Style Vinegar Barbecue Sauce. In amedium-sized saucepan stir apple cidervinegar and brown sugar over mediumheat until sugar dissolves. Remove fromheat and add ketchup, honey, koshersalt, garlic, red pepper flakes and pepper.Allow to cool. Cover and set aside.5 To make coleslaw, in a large bowl whisktogether red onion, oil, ketchup, cidervinegar, granulated sugar and celery seeds.Add cabbage, carrot and green onions.Toss well, cover and refrigerate at least2 hours. Add salt and pepper to taste.6 To make Hush Puppies, in a largebowl combine flour, cornmeal, bakingpowder, granulated sugar, baking soda,salt and cayenne. In a medium-sized bowlstir together buttermilk, eggs, parsley,grated onion and their juice. Pour overdry ingredients and stir together until justcombined. Set aside to rest for 1 hour.7 Pour canola oil to a depth of 2-in (5cm) in a large heavy Dutch oven and heatover medium-high heat until a deep-frythermometer reads 350 F (180 C). Usinga tablespoon (15 ml), drop small roundsof batter into oil, making sure to not tocrowd pan. Cook, stirring occasionally andflipping halfway through, until golden andcrisp, about 3 to 4 minutes. Remove HushPuppies from oil and drain on paper towels.8 When pork roast is ready, transfer to acutting board, tent with aluminum foil andlet rest for 15 minutes. Pull off and discardany skin. Pull pork into pieces, discardingany bones or fat. Thin-shred pork bypulling at it with 2 forks. For every 3 cups(750 ml) of pulled pork, toss with 1 cup(250 ml) of the prepared barbecue sauce.9 Place a good portion of pulled porkon bottom half of toasted buns and topwith a dollop of coleslaw. Alternatively,serve coleslaw on side. Cover withtop bun and garnish with dill picklesand serve alongside Hush Puppies.Serves 8 to 10PAIRS WITHLake Sonoma Dry Creek Valley ZinfandelUSA $21.79 355719Plume Cabernet SauvignonUSA $26.79 199679YUCATÁN-STYLE CHICKENWITH PICKLED RED ONIONSALSA AND JICAMA SALADYUCATÁN-STYLE CHICKEN1 cup (250 ml) fresh orange juice⅓ cup (75 ml) fresh lime juice¼ cup (60 ml) fresh grapefruit juice2 garlic cloves, minced1 to 2 chipotle canned chilies, including sauceTAKE SUMMER FOR A SPINEnter for a chance toWIN * one of 3Oclassic cruiser bikes.Contest runs June 29 to August 4, 2015.Visit GIB.ca/bike-contest for more details.+923383170 www.bcliquorstores.comAVAILABLE IN6-PACKCANS*Must be legal drinking age. No purchase necessary. Skill-testing questions applies. Total of 30 Grand Prizes, available to be won, consisting of a GranvilleIsland Brewing branded cruiser bike. Each Grand Prize is worth approx. $500 CAD. The odds of winning are dependent upon total number of valid entriesreceived. All prizes must be claimed on or before August 21st, 2015 (“Prize Claim Deadline”). For full contest details, visit gib.ca/bike-contest

4 oz (125 g) Achiote Paste 1¼ cup (60 ml) coarsely chopped fresh cilantrosalt and freshly ground black pepper, to taste8 large chicken thighs, skin on, bone inPICKLED RED ONION SALSA1 red onion, finely sliced½ cup (125 ml) fresh orange juice2 tbsp (30 ml) red wine vinegar1 tbsp (15 ml) olive oil1 tbsp (15 ml) dried oreganosalt, to tasteJICAMA SALAD1 small jicama, peeled and cut into 3 x ¼-in (8 x 0.5 cm)julienne pieces2 naval oranges, peeled and segmented2 mandarin oranges, peeled and segmented1 to 2 limes, juice only½ tsp (2 ml) salt½ tsp to 1 tsp (2 to 5 ml) chili powder, or to tastechopped cilantro, to taste1 To prepare chicken, in a blender combine citrus juices, garlic,chipotle chilies and Achiote Paste and process until smooth,about 2 minutes. Mix in chopped cilantro and add salt and pepperto taste. Pour into a baking dish. Add chicken and mix untilwell covered. Cover with plastic wrap and refrigerate, turningover occasionally to marinate, up to 2 hours or overnight.2 Make salsa at least an hour before cooking chicken. In a nonreactivemixing bowl, mix salsa ingredients together. Toss well.Cover and refrigerate for at least 1 hour, until onions soften.3 Heat barbecue to medium-high. Remove chicken frommarinade and place on lightly greased grill. Alternatively,place chicken on a lightly oiled, foil-lined baking sheet. Grilluntil cooked, about 20 minutes and internal temperatureregisters 165 F (75 C) on a meat thermometer. Usingtongs, turn chicken a couple of times while grilling.4 While chicken is cooking, prepare Jicama Salad. In amixing bowl, toss together jicama, oranges, lime juice,salt and chili powder. Adjust seasonings to taste. Fold incilantro and garnish with a few extra cilantro sprigs.5 To serve, remove chicken from grill. Serve withPickled Red Onion Salsa and Jicama Salad.Serves 4 to 6PAIRS WITHSanta Carolina Blend BChile $11.99 651232Corona ExtraMexico $11.79 186510 6 x 330 ml1Achiote Paste is a blend of annatto seeds, cumin, pepper, allspice, salt and nutmeg and is available in Latinosupermarkets and some specialty grocery shops.MUST BE LEGAL DRINKING AGE.

ARGENTINE-STYLE RIB‐EYEWITH CHIMICHURRI SAUCESERVED WITHQUINOA SALAD ANDFRIED PLANTAINSCHIMICHURRI SAUCE1 cup (250 ml) packed chopped fresh flat leafparsley½ cup (125 ml) packed chopped freshcilantro½ cup (125 ml) packed chopped fresh mint¼ cup (60 ml) fresh oregano4 garlic cloves, coarsely chopped1 tsp (5 ml) sea salt½ tsp (2 ml) fresh ground black pepper½ tsp (2 ml) crushed red pepper flakes1 small shallot, minced¾ cup (175 ml) extra-virgin olive oil3 tbsp (45 ml) sherry or red wine vinegar1 lemon, juice onlyQUINOA SALAD3 tbsp (45 ml) fresh lime juice2 tbsp (30 ml) red wine vinegar2 tbsp (30 ml) minced fresh cilantro¼ tsp (1 ml) cayenne¼ tsp (1 ml) dried oregano½ tsp (2 ml) each salt and freshly groundblack pepper½ cup (125 ml) extra-virgin olive oil½ cup (125 ml) quinoa1½ cups (375 ml) water¼ tsp (1 ml) sea salt1 cup (250 ml) canned black beans, rinsedand drained1 cup (250 ml) thawed frozen corn kernels1 large tomato, seeded and finely diced1 small red bell pepper, seeded, finely dicedRIB-EYE STEAKS4 rib-eye or sirloin steaks, about 1½-in(3.75 cm) thick, 2 lbs (1 kg)salt and freshly ground black pepper2 tbsp (30 ml) olive oil, dividedFRIED PLANTAINS2 green plantains1½ cups (375 ml) canola oilfine sea salt1 To make Chimichurri Sauce, in blendercombine parsley, cilantro, mint, oregano,garlic, salt, pepper, red pepper flakes, shallot,olive oil, sherry or red wine vinegar andlemon, and pulse until well chopped, butnot puréed. Place into bowl and set aside.2 To make Quinoa Salad, whisk togetherlime juice, red wine vinegar, cilantro,cayenne, dried oregano, ½ tsp (2 ml) eachsalt and pepper in a bowl. Add olive oil in athin steady stream, whisking constantly untilsmooth and emulsified. Set dressing aside.3 In a saucepan over medium-high heat,combine quinoa and water. Stir in salt.Cover and bring to a boil, then reduceheat to low and simmer with lid ajar untilquinoa is tender and all water has beenabsorbed, about 10 minutes. Transferquinoa to a colander and rinse under coldrunning water. Drain thoroughly, thentransfer to a large non-reactive bowl.4 Add black beans to bowl with quinoa.Drain and pat dry corn with papertowels and add along with tomato andred bell pepper. Drizzle with prepareddressing and toss well. Set aside.5 To make steaks, bring to roomtemperature and season with salt and pepper.6 Heat 1 tbsp (15 ml) oil in a large castirongrill pan over high heat just until oilbegins to smoke. Add 2 steaks and cook,flipping once, until well browned on bothsides and medium rare, 8 to 10 minutestotal. Alternatively place on a preparedhigh-heat barbecue. Grill a little longerfor medium or well done. Transfer cookedsteaks to a large plate, cover loosely withfoil, and set aside in a warm spot. Repeatprocess with remaining oil and steaks.7 While steaks are grilling prepare FriedPlantains. Peel plantains and slice crosswiseinto 1-in (2.5 cm) thick pieces. In a large,deep 12 x 2-in (30 x 5 cm) sauté pan, heatcanola oil to 325 F (170 C). Carefullyadd plantains to oil and fry until goldenyellow in colour, about 1 minute per side.8 Remove with a slotted spoon andplace on a parchment paper-lined bakingsheet, standing them on their ends. Withthe back of a wide, wooden spoon orthick spatula, press each piece of plantaindown to half its original thickness. Returnoil temperature to 325 F (170 C).9 Return plantains to hot oil and cookuntil golden brown, about 2 to 4 minutesper side. Remove to a baking sheet linedwith paper towel. Sprinkle lightly with salt.10 Serve Fried Plantains immediatelywith Steaks and ChimichurriSauce and Quinoa Salad.Serves 4PAIRS WITHBenmarco MalbecArgentina $21.79 355321Famiglia Bianchi Reserva MalbecArgentina $17.39 907972GRILLED THAI-STYLEFISH WITH SPICEDCOCONUT SAUCETHAI-STYLE FISH1 large banana leaf 11½ lbs (750 g) whole snapper or cod1½ tbsp (22 ml) Thai red curry paste3 tbsp (45 ml) coconut cream, from top layerof a can of coconut milk1 lime, zest and juice2 tbsp (30 ml) finely slivered peeled gingerroot1 to 2 Thai red chilies, finely sliced3 to 4 cilantro sprigs, coarsely choppedlime wedges and cilantro sprigs, for garnishsteamed rice, optionalSPICED COCONUT SAUCE¼ cup (60 ml) coconut cream, from top layerof a can of coconut milk¼ cup (60 ml) lime juice2 tbsp (30 ml) fish sauce2 tbsp (30 ml) Sweet Chili Sauce1 To prep fish, preheat oven to 350 F(180 C). Wash banana leaf and cut off enoughto enclose fish, reserving some to serve.2 Place a large piece of aluminumfoil that’s slightly larger than fish onbanana leaf, then top with fish. Cut2 slashes in thickest part of flesh.3 Mix together curry paste, coconutcream, lime zest and juice. Spread overfish then scatter with ginger, chilies and3 to 4 coarsely chopped fresh cilantro1Available at Asian supermarkets.172 www.bcliquorstores.com

sprigs. Enclose fish in leaf, with headand tail end at each end of ‘tube’,and secure with kitchen string.4 Place parcel in a roasting pan andbake for 40 minutes or until cookedthrough. To check, open leaf and inserta knife along backbone. If flesh comesaway easily from bone, it’s ready.5 Meanwhile, make Spiced Coconut Sauceby mixing coconut cream, lime juice, fishsauce and Sweet Chilli Sauce in a smallsaucepan. Gently warm, cover and set aside.6 To serve, line platter with reservedbanana leaf. Open parcel and removebaked fish to platter. Spoon warm SpicedCoconut Sauce over top and scatterwith lime wedges and cilantro sprigs.Serve with steamed rice, if desired.Serves 4PAIRS WITHClean Slate RieslingGermany $14.29 160127Singha BeerThailand $11.49 676395 6 x 330 mlFeatured Restaurant: Brixfrom page 94LOCAL LING COD WITHTANDOORI POTATOES INGINGER-COCONUT MOLEGINGER-COCONUT MOLE6 tbsp (90 ml) grapeseed oil2 tbsp (30 ml) yellow mustard seeds1 tbsp (15 ml) crushed, dried curry leaf1 tbsp (15 ml) whole caraway seeds6 garlic cloves, minced2 tbsp (30 ml) minced, peeled ginger root2 tbsp (30 ml) minced, seeded serrano pepper¼ cup (60 ml) granulated sugar2 tbsp (30 ml) fresh lime juice6 tbsp (90 ml) chopped fresh cilantro3 tbsp (45 ml) turmeric4 tsp (20 ml) Ras al Hanout 26 cups (1.5 L) coconut milkTANDOORI DICED POTATOES1½ lbs (675 ml) baby Yukon Gold potatoes2 fresh bay leaves6 tbsp + 2 tsp (100 ml) Tandoori Masala1 tbsp (15 ml) Amchur Powder (driedmango powder) 3½ lb (250 g) cold unsalted butter, finely diced1 lemon, zest and juice1 bunch fresh cilantro, choppedsalt and freshly ground black pepperLING COD4 x 6 oz (180 g) ling cod fillets, skinned andbonedsalt and fresh ground black pepper1 tbsp (15 ml) grapeseed oil3 tbsp (45 ml) unsalted butter1 lemon, thinly slicedSEASONED BABY SPINACH1 tbsp (15 ml) grapeseed oil1 large shallot, peeled and finely minced3 to 5 garlic cloves, peeled and minced1Ras al Hanout is a Moroccan spice mixture containing cumin,ginger, cinnamon, coriander, cayenne, allspice, cloves, saltand pepper and can be found in gourmet food shops.2Amchur Powder is available at East Indian grocery stores.

2 tbsp (30 ml) unsalted butter½ lb (250 g) trimmed baby spinach leaves⅓ cup (75 ml) dry white wine1 lemon, juicedsalt and freshly ground black pepper1 To make Ginger-Coconut Mole, heatgrapeseed oil in a small heavy saucepan. Addmustard seeds, curry leaf and caraway andcook for 1 minute over medium to mediumhighheat or until seeds begin to pop. Addgarlic, ginger, serrano pepper and sugar.Stir over medium heat until sugar begins tocaramelize. Add lime juice to deglaze pan.Stir in cilantro, turmeric and Ras al Hanoutwhile lime juice still in pan to absorb spices.Stir in coconut milk and bring to a lowboil. Reduce heat to simmer and cook,uncovered until mixture is reduced by aquarter. Strain sauce through a fine-meshedsieve and set sauce aside to cool. Can berefrigerated, covered for a couple of days.Simply reheat small portions as needed.2 To make Tandoori Diced Potatoes,place whole potatoes in a large saucepanand cover with about 1-in (2.5 cm) water.Add a pinch of salt and bay leaves. Bringto a gentle boil, cover and with lid ajar,reduce to simmer. Cook until tender butstill firm enough to hold their shape. Drainand set aside until cool enough to handle.3 In a large bowl, combine masalaand Amchur Powder. Chop or dicepotatoes and mix into spices to evenlydistribute. Crush potatoes into spices, ifdesired. Cover a nd set aside at roomtemperature for 1 hour or up to 1 dayfor spice flavours to enhance potatoes.4 Preheat oven to 400 F (200 C). Spreadpotato mixture out on a parchmentlinedbaking sheet. Dot with dicedbutter and lemon zest. Bake in oven for15 minutes or just until they start tobrown and develop a little crunch.5 Remove tray to a rack and cool for 5to 10 minutes. Transfer to a bowl and addlemon juice, cilantro and salt and pepperto taste. Mix with hands or a spoon. Canbe served as is, if desired, or press intometal ring moulds to form a small puck.Refrigerate pucks (or freeze) on a bakingtray, covered with plastic wrap. Can berefrigerated for a couple of days. Or frozenfor a couple of weeks. Bake as many pucksas needed at 350 F (180 C) until piping hot.6 To cook Ling Cod, season with salt andpepper. Heat oil in a large, heavy fryingpan until almost smoking. Using tongs,add cod fillets, skin-side down, and searin hot oil, shaking pan to prevent themfrom sticking. Reduce heat to medium andcook for another minute or until bottomis golden. Add butter and lemon slices tothe empty spaces in pan. Once butter hasmelted, flip fish fillets and turn heat off.The residual heat will cook fish filletsthrough. If fillets are extra thick, placein a warm oven for 10 to 15 minutes.7 While fish rests, prepare SeasonedBaby Spinach. Heat oil in a large, heavysaucepan over high heat. Add shallotsand garlic and cook until golden brown,stirring often. Add butter. Once melted,add spinach. Cook for 5 to 6 seconds,gently flipping leaves with tongs. Add wineand cook a few seconds longer or untildesired doneness. Season with lemon, saltand pepper. Use a slotted spoon to serve.8 To serve, place a large spoonfulof warmed Ginger-Coconut Mole inbottom of a shallow serving dish. Rest awarmed potato puck in sauce and placea spoonful of spinach on top. Top witha fillet of cod. Serve immediately.Serves 4PAIRS WITHChâteau St. Jean ChardonnayUSA $19.29 421644Wolf Blass Eaglehawk ChardonnayAustralia $11.39 66472LAMB BACON SALAD WITHBOURBON VINAIGRETTELAMB BACON 14 lbs (2 kg) lamb belly ribs, boned and fattrimmed1 x 250 ml can Tropical Red Bull 21 x 355 ml can tonic water3½ tbsp (100 g) Thai yellow curry paste2 tbsp (30 ml) Sambal Oelek2 cups (500 g) raw brown sugar2 cups (500 g) kosher salt1 tbsp (15 ml) pink curing salt2 tbsp (30 ml) turmeric2 tbsp (30 ml) Ras al Hanout spice 31Will take 3 to 6 days to make.2Available in all grocery or corner stores.3Ras al Hanout is a Moroccan spice mixture containing cumin, ginger,cinnamon, coriander, cayenne, allspice, cloves, salt and pepper andcan be found in upscale grocery stores or gourmet food shops.2 tbsp (30 ml) curry powder1 tbsp (15 ml) cayenne pepper2 cups (500 ml) hickory, maple or oak chips,soaked 4 and drained, plus extra if neededCANDIED PECANS12 cups (3 L) oil (vegetable, peanut or corn oil)2 lb (1 kg) pecan halves1 lb (500 g) icing sugar2 tbsp cayenne pepper1 tbsp kosher saltBOURBON VINAIGRETTE½ cup (125 ml) olive oil¼ cup (60 ml) bourbon¼ cup (60 ml) grapeseed oil2 tbsp (30 ml) apple cider vinegar1 tbsp (15 ml) maple syrup½ orange, zest only1 pinch of saltfreshly ground black pepperSALAD3 heads Belgian endive, separated into leaves3 to 4 heads frisée lettuce, white parts only6 large radishes, thinly sliced on a mandoline1 bunch watercress, leaves only1 fresh pear,,cored and sliced½ cup (125 ml) candied pecan halves¾ cup (175 ml) grated or crumbled gouda1 To make Lamb Bacon, in a bowlcombine Red Bull, tonic water, currypaste and Sambal Oelek. Stir to blend. Rolllamb in mixture to thoroughly cover, thentransfer lamb and sauce into a tightly coveredplastic container. Refrigerate for 1 to 3 days.2 Once lamb has marinated for requiredtime, combine sugar and remaining spicesin a bowl. Stir to blend. Rinse off lamband blot dry with paper towel. Completelycoat with dry spice mixture and placeseasoned lamb in a single layer in acontainer distributing any excess mixtureunderneath and on top of meat. Tightlyseal and refrigerate for another 2 to 3 days.3 After 2 or 3 days, thoroughly rinselamb in cold running water and blot drywith paper towel. Lamb is now ready tobe smoked. If you do not have a smoker,lamb can be smoked on gas grill. Placesoaked and drained wood chips in adisposable aluminum pan, remove gratefrom barbecue and place pan with chipsin upper corner of the grill so it restsdirectly on heat source. Replace grate andpreheat grill, covered, with all burnerson high for 15 to 20 minutes. Then turnoff middle burners and place lamb in asingle layer on middle grate, away fromheat. Close barbecue lid. Smoke lamb forabout 2 hours at 220 F (105 C). Add a fewmore soaked wood chips to metal pan if4Wood chips should be soaked in at least 4 tbsp(45 ml) water for an hour before using.174 www.bcliquorstores.com

needed. Keep a spray bottle with water handy in case wood chipsflare up. Remove lamb and cool on a rack. Slice into thin strips likebacon and pan fry until cooked as desired. Refrigerate any extrauncooked lamb bacon for up to 4 or 5 days or freeze up to 1 month.4 To make Candied Pecans, add oil to a large saucepan (shouldhave at least half of pan volume left) or a home deep fryer heatedto 350 F (180 C). Set aside. In another large saucepan filled halfway with water, bring to rapid boil, add pecan halves and boilfor 4 to 5 minutes. Remove from heat and strain water out thenimmediately place pecans in large mixing bowl and add icingsugar. Place nuts in wire drop basket, then place in oil and allowto fry for 5 minutes. Take pecans out and add to clean mixingbowl and toss with salt and cayenne (add slowly to avoid clumps).Place on an unlined aluminum baking sheet and allow to coolfor at least 10 minutes before touching. They will be hot!5 Combine all Bourbon Vinaigrette ingredients in abowl. Whisk to blend. Refrigerate in a tightly coveredcontainer up to several days. (Makes about 1¼ cups (300 ml)dressing and is only suitable for Lamb Bacon Salad.)6 Combine Salad ingredients in a large bowl. Gently tosstogether with ½ cup (125 ml) Candied Pecans and the BourbonVinaigrette to lightly coat. Serve on individual salad plateswith 4 or 5 crisp pieces of cooked Lamb Bacon on top.Serves 4PAIRS WITHLa Vieille Ferme BlancFrance $11.29 298505Veramonte Sauvignon BlancChile $11.19 602649VANILLA BEANPANNA COTTA WITHBOURBON PEACHES6 sheets gelatin2 cups (500 ml) half and half cream2 cups (500 ml) cold whipping cream½ cup (125 ml) granulated sugar2 tbsp (30 ml) Madagascar vanilla pasteor 2 vanilla pods, seeds scraped1 tbsp (15 ml) unsalted butter2 fresh peaches, peeled, stone removed and each cut into 12 thin slices2 tbsp (30 ml) raw brown sugar2 to 3 oz (60 to 90 ml) bourbon1 cup (250 ml) crumbled Amaretti cookies½ cup (125 ml) fresh raspberriesGo ahead - Give it a Shot!

1 Place gelatin sheets in a shallowbowl of cold water. Set aside for a fewminutes to soften and allow to bloom.2 In a medium-sized saucepan combinehalf and half cream, granulated sugarand vanilla paste or seeds. Bring to aslow simmer over medium heat. Usingyour hands, squeeze out excess waterfrom gelatin sheets and add to half andhalf cream. Raise heat to mediumhighand cook, stirring constantly,until gelatin is dissolved completely.3 Remove saucepan from heat andstrain through a fine-meshed sieve intoa large bowl. Slowly stir in ice coldwhipping cream using a spoon. Thenpour into 6 individual serving glasses.Refrigerate until set, about 4 hours.4 When panna cotta has set and you’reready to serve, melt butter in large fryingpan. Add sliced peaches and cook until palegolden on one side. Then flip slices andadd sugar. Toss over medium heat untilsugar is melted. Carefully add bourbonas it will flare up. Remove pan from heatallowing flame to burn out. Cool briefly.5 Sprinkle crumbled cookies onto pannacotta and spoon peaches in bourbonsauce over top. Garnish with a fewraspberries and serve immediately.Serves 6PAIRS WITHBaileys Vanilla CinnamonIreland $25.49 623397Loosen Bros. DR. L RieslingGermany $16.49 599274EL CAESARHail Caesars!from page 1041½ oz (45 ml) El Jimador Tequila Blanco 11 oz (30 ml) fresh lime juice1 pinch of salt1 pinch of pepperClamato juice, to taste1 dash Worcestershire sauce1 serrano chili pepperIn a lowball glass, combine El JimadorBlanco and lime juice. Add salt,pepper, Worcestershire sauce and1SKU 460378176 www.bcliquorstores.com

Clamato juice, to taste. Stir to mix.Cut serrano in half, lengthwise, andadd to glass. Add ice and serve.MAKER’S MARK CAESAR1 limecelery salt or steak spice, to rim1½ oz (45 ml) Maker’s Mark KentuckyBourbon 24 dashes of hot sauce2 dashes Worcestershire saucecelery stick, for garnishClamato juice, to topfreshly ground pepperMoisten rim of glass with a lime wedgeand roll rim in celery salt or steak spiceto coat. Fill glass with ice. Add Maker’sMark, hot sauce and Worcestershiresauce. Add celery stick garnish and topwith Clamato. Finish with some freshlyground pepper, a lime wedge and enjoy!TANQUERAYCOASTAL CAESAR1 limecelery salt seasoning, to rim1½ oz (45 ml) Tanqueray London Dry Gin 35 oz (150 ml) Clamato juice3 dashes Worcestershire sauce1 tsp (5 ml) seafood sauce1 cup (250 ml) ice1 celery stick1 piece cooked shrimp, for garnish1 slice lemon, for garnish2SKU 1037473SKU 2691Moisten rim of highball glass with a limewedge and roll in celery salt to coat. CombineTanqueray gin, Clamato, Worcestershire andseafood sauce in an ice-filled shaker. Shakewell and strain into rimmed glass. Garnishwith celery, shrimp and lemon wedge.ABSOLUT CITRON CAESAR1 limelemon-pepper seasoning, to rim1 oz (30 ml) Absolut Citron 42 dashes hot sauce2 dashes Worcestershire sauceClamato juice, to top1 celery stick, for garnishMoisten rim of a highball glass witha lime wedge and roll rim in lemonpepperseasoning to coat. Fill glass withice. Add Absolut Citron, hot sauce andWorcestershire sauce. Top up withClamato. Garnish with celery.Simple Salad Suppersfrom page 106CRUNCHY CHICKEN WITHBUTTERMILK GREENGODDESS CHIVE DRESSINGBUTTERMILK GREEN GODDESSCHIVE DRESSING¼ cup (60 ml) mayonnaise¼ cup (60 ml) buttermilk3 tbsp (45 ml) chopped fresh chives2 tbsp (30 ml) fresh lemon juice1 small garlic clove, minced4SKU 257238½ tsp (2 ml) anchovy paste¼ tsp (1 ml) sea salt, plus extra to tastefreshly ground black pepper, to tasteCRUNCHY CHICKEN STRIPS 51 lb (500 g) boneless, skinless chickentenders½ cup (125 ml) panko bread crumbs½ cup (125 ml) coarsely crushed almonds2 tsp (10 ml) minced fresh sage½ tsp (2 ml) saltfreshly ground black pepper1 egg, whisked¼ cup (60 ml) mayonnaise⅓ cup (75 ml) all-purpose flour2 tbsp (30 ml) unsalted butter, meltedSALAD1 head Bibb lettuce, separated into leaves2 nectarines, pitted and sliced½ cup (125 ml) raspberries1 To make the dressing, in a small blendercombine mayonnaise, buttermilk, chives,lemon juice, garlic and anchovy paste andwhirl until smooth. Add ¼ tsp (1 ml) saltand pepper to taste. Can be made aheadand refrigerated for a couple of days.2 For the Crunchy Chicken Strips, preheatoven to 425 F (220 C). Line a large bakingsheet with parchment paper and set aside.In a wide, shallow bowl, stir togetherbread crumbs, almonds and seasonings. Ina second shallow bowl, place whisked eggwith mayonnaise and whisk together toblend. Place flour into a third shallow bowl.3 To bread chicken strips, dip into eggmixture. Then shake in flour until coated.Dip into egg mixture again and then roll inbread crumb mixture. Place strips in singlelayer on lined baking sheet about 1-in (2.5cm) apart. Drizzle with melted butter. Bakein centre of preheated oven for 5 minutes.Using tongs, gently turn strips and continueto bake for 2 more minutes or until strips areno longer pink inside. Remove to a rack.4 While chicken is baking, assembleSalad ingredients. Divide Bibb lettuceleaves and fruit among serving plates.Place baked Crunchy Chicken alongsidesalad and drizzle with ButtermilkGreen Goddess Chive Dressing.Serves 4PAIRS WITHMionetto Prosecco DOC Treviso BrutItaly $17.39 86256Alamos ChardonnayArgentina $13.29 4679695Chicken Strips can be made ahead and refrigerated before baking.TASTE177

GRILLED STEAK WITHHAWAIIAN SLAWDRESSING¼ cup (60 ml) extra-virgin olive oil¼ cup (60 ml) fresh lime juice1 tbsp (15 ml) toasted sesame oil2 tsp (10 ml) brown sugar2 tsp (10 ml) soy sauce¼ tsp (1 ml) crushed red chiliesCANDIED MACADAMIAS1 cup (250 ml) macadamia nuts2 tsp (10 ml) unsalted butter2 tbsp (30 ml) granulated sugar½ tsp (2 ml) each of salt and crushed redpepper flakesSALAD½ small Savoy cabbage, finely shredded¼ red cabbage, finely shredded2 carrots, peeled and coarsely grated4 to 6 large leaves curly kale, stalk removed,leaves torn in bite-sized piecesGRILLED BEEF TENDERLOIN STEAKS1 cup (250 ml) fresh pineapple chunksolive oil, to brush½ lb (250 g) beef tenderloin, cut into 1-in(2.5 cm) thick steakssalt and freshly ground black pepper1 To make Dressing, in a small bowlcombine olive oil, lime juice, sesameoil, brown sugar, soy sauce and crushedred pepper flakes. Whisk until evenlyblended and emulsified. Set aside.2 For Candied Macadamias, in a fryingpan, add macadamias and toss over mediumheat in dry pan until lightly coloured. Addbutter to melt. Add granulated sugar andsalt and crushed red pepper flakes. Stir witha wooden spoon over medium heat untilsugar caramelizes. It will only take 1 to2 minutes. Transfer to a parchment-linedbaking sheet to cool. Then coarsely chop.3 Combine Salad ingredients in a largeplatter and gently toss to evenly mix.4 Preheat barbecue to 400 F (200 C) andgrease grill. Lightly brush pineapple chunkswith oil and grill for 1 minute on barbecue.Remove to a plate to cool. Brush steaks withoil and season with salt and pepper. Barbecuesteaks for 3 to 5 minutes per side for rare or5 to 7 minutes per side for medium, turningsteaks once. Remove to a cutting boardand let rest for 5 minutes. Then thinly sliceagainst the grain into bite-sized pieces.5 To serve, give salad dressing a quickwhisk and drizzle over salad. Addpineapple chunks and gently toss. Divideamong 6 serving dishes and arrangeslices of steak across top. Scatter choppedmacadamia nuts alongside and a littleover top of steak. Serve immediately.Serves 6PAIRS WITHSumac Ridge Private Reserve GewürztraminerBC VQA $13.29 142893Frisk Prickly RieslingAustralia $13.79 167205178 www.bcliquorstores.com

CRISPY ISRAELI COUSCOUSCAKES AND ARTICHOKEGREEN SALADCOUSCOUS CAKES½ tsp (2 ml) saffron threads1⅔ cups (400 ml) Israeli couscous 1¼ cup (60 ml) barberries 2¼ cup (60 ml) berry sugar⅔ cup (150 ml) plain Greek full-fat yogurt2 eggs, lightly whisked¼ cup (60 ml) chopped fresh chives⅓ cup (75 ml) crumbled Macedonian orsimilar creamy goat’s feta1 tsp (5 ml) saltfreshly ground black pepper¼ cup (60 ml) clarified butterSALAD8 oz (250 g) mixed salad greens14 oz (397 ml) can artichoke hearts, drainedand patted dry, halved8 heirloom cherry tomatoes, halved¼ cup (60 ml) crumbled feta, plus extra⅓ cup (75 ml) minced fresh mintDRESSING3 tbsp (45 ml) full-fat plain Greek yogurt2 tbsp (30 ml) fresh lemon juice2 tbsp (30 ml) olive oil2 green onions, chopped1 tbsp (15 ml) fresh mintsalt and freshly ground pepper, to taste1 To make Couscous Cakes, in a mediumsizedsaucepan bring 2 cups (500 ml) waterto a boil, then stir in saffron threads andlet rest for 2 minutes. Stir in couscousand return to a boil. Reduce heat andsimmer covered for 10 minutes. Removefrom heat and set aside for 15 minutes.2 Meanwhile, in a small saucepancombine barberries and sugar. Add½ cup (125 ml) water and gently simmerto dissolve sugar. Remove from heatand strain barberries, discarding liquid.Transfer to paper towel to drain.1Israeli couscous is larger pearls the size of corn niblets.2Barberries are found in specialty gourmet shops or Persiangrocery stores. Can substitute with chopped dried tart cherries.3 When couscous is tender, transfer toa large bowl and fluff up with a fork. Addyogurt, whisked eggs, chives, crumbledfeta, prepared barberries, salt and pepper.Stir together until evenly mixed.4 Preheat oven to 350 F (180 C). Line a12-cup muffin pan with paper liners or usea silicon muffin pan. Evenly divide couscousmixture among cups and firmly press downinto cups so mixture will hold together afterbaking. Drizzle with clarified butter. Bakecouscous cakes for 15 minutes or until lightlygolden and they become slightly crispy.Remove to a rack for a couple of minutesbefore turning out cakes and serving.5 Meanwhile, to make Salad, assemblegreens, artichoke hearts, tomatoes, feta, andmint in a large serving bowl. Toss to evenlydistribute.6 To make Dressing, in a blender combineyogurt, lemon juice, olive oil, green onionsand chopped fresh mint and whirl untilsmooth. Add salt and pepper to taste.7 To serve, place salad onto servingdishes, add couscous cakes, dot plate withdressing, serving extra on side. Seasonplates with salt and pepper and serve.Serves 6PAIRS WITHRobert Mondavi Napa Valley Fumé BlancUSA $17.39 221887Mission Hill Reserve Sauvignon BlancBC VQA $17.19 388629All Decked Outfrom page 118SUMMER SALAD IN A JAR2 cups (500 ml) mini bocconcini, halved2 tbsp (30 ml) sundried tomatoes, packed inoil and coarsely chopped1 tbsp (15 ml) sundried tomato oil1 large garlic clove, minced1 tsp (5 ml) kosher salt½ tsp (2 ml) freshly ground black pepper¼ cup (60 ml) fresh basil, some left wholefor garnish, all others shredded⅓ cup (75 ml) extra-virgin olive oil2 tbsp (30 ml) balsamic vinegar2 cups (500 ml) grape tomatoes, halved6 small cucumbers, thinly sliced2 large orange or yellow peppers, seededand cubed3 cups (750 ml) green lettuce of your choice⅓ cup (75 ml) pine nuts, lightly toasted½ cup (125 ml) cooked pancetta, coarselychoppedParmesan shavings1 In a small bowl, combine bocconcini,sundried tomatoes, sundried tomato oil,garlic, salt, pepper and half the shreddedbasil. Set aside for 15 to 30 minutes.2 Meanwhile, prepare dressing bycombining olive oil, balsamic vinegar andremaining shredded basil leaves. Taste andseason with salt and pepper, as needed.3 To assemble, pour 2 tbsp (30 ml) ofdressing into each jar, arrange a layer ofgrape tomatoes, followed by a layer ofbocconcini mixture, a layer of cucumbers,a layer of yellow or orange peppers andrepeat until the jar is three quarters full.This will vary depending on size of jar.Add lettuce on top. Garnish with pinenuts, pancetta and Parmesan shavings.Finish with a few small basil leaves.Serves 4 to 6PAIRS WITHTwin Islands Sauvignon BlancNew Zealand $16.49 534016Masi Modello delle Venezie BiancoItaly $13.29 564674TOMATO TARTS2 cups (500 ml) small tomatoes, assortedcolours2 tbsp (30 ml) kosher salt14 oz (397 g) package puff pastry, thawed1 cup (250 ml) diced sweet onion4 tbsp (60 ml) olive oil, divided1 tbsp (15 ml) Dijon mustard1¼ cups (300 ml) grated Gruyère cheeseTASTE179

freshly ground black pepper, to taste4 black olives, pitted and halved, for garnishfresh basil leaves, cut into ribbons, for garnish1 Preheat oven to 400 F (200 C).2 Cut tomatoes in ⅛-in (3 mm) slices.Place slices on a cooling rack over acookie sheet so they can drain. Sprinklewith salt and let stand for an hour.3 Roll out puff pastry on a lightly flouredsurface to a thickness of ⅛-in (3 mm).Using a large cookie cutter, cut into circlesand fit into eight 3-in (7.5 cm) 2-piecetart pans. Prick dough all over with afork and refrigerate for about 1 hour.4 Remove tart pans from refrigerator.Cover each with a piece of parchment paperand fill with pie weights and place on abaking sheet. Bake for 15 minutes, removeparchment paper and pie weights and bakean additional 10 minutes, or until sides areslightly golden. Remove from oven, place oncooling rack and cool to room temperature.5 In a frying pan over medium heat,cook onion in 2 tbsp (30 ml) olive oilabout 5 minutes, until transparent and soft,stirring often. Cool to room temperature.6 Brush bottom of cooled tart shellswith Dijon mustard. Add grated cheeseand top with onions. Add tomatoes,overlapping slightly. Brush tomatoeswith olive oil and season with pepperto taste. (No salt as tomatoes are alreadysalted.) Place tart pans on baking sheet.7 Bake for 10 to 15 minutes, untilpastry is golden and cheese has melted.Remove from oven and garnish withblack olives and basil. Serve immediatelyor let cool to room temperature.Serves 8PAIRS WITHIl Nespoli Sangiovese di RomagnaSuperiore RiservaItaly $19.99 401141Cherry Pie “Cherry Tart” Pinot NoirUSA $26.79 744623PARMESAN ANDCORN LOLLIPOPS¾ cup (175 ml) finely grated Parmigiano-Reggiano cheese¼ cup (60 ml) fresh or frozen corn kernels,cooked and cooled1 tsp (5 ml) fresh lime juice¼ tsp (1 ml) freshly ground black pepper,plus extra to taste16 thin pretzels sticks or bread sticks1 tsp (5 ml) lime zest1 With rack in middle position, preheatoven to 200 C (400 F). Line a baking sheetwith parchment paper or silicon mat.180 www.bcliquorstores.com

2 In a small bowl, combine cheese,corn, lime juice and pepper.3 Place 8 pretzel sticks on bakingsheet, making sure to leave enough spacebetween each to ensure pops don’t mergetogether once cheese melts. Place a 2-in(5 cm) ring or cookie cutter on top ofeach pretzel and sprinkle 1 tbsp (15 ml)of cheese mixture into it in a thin layer.4 Bake for about 6 minutes or untilcheese has melted and is golden. Removefrom oven and slide paper or silicone matoff baking sheet and onto a rack to helpspeed up cooling. Sprinkle with limezest and freshly ground black pepper.Leave to cool for 1 to 2 minutes untillollipops have become crisp. Carefullyremove each one with a palette knife.5 Serve immediately or keep for 4 to 5days in an airtight container and reheatbefore serving.Makes 16PAIRS WITHNobilo Regional Collection Sauvignon BlancNew Zealand $13.69 623264Tinhorn Creek Pinot GrisBC VQA $14.59 530683PARMESAN CHICKEN WINGS24 chicken wings, split1 cup (250 ml) finely grated fresh Parmesan1 cup (250 ml) panko or regular breadcrumbs1 tsp (5 ml) paprika1 tsp (5 ml) chili powder2 tsp (10 ml) onion powderfreshly ground black pepper, to taste2 large eggs, lightly beaten½ cup (125 ml) milk1 tbsp (15 ml) finely chopped fresh thyme,for garnish1 Preheat oven to 350 F (180 C).Line a baking sheet with parchmentpaper and place a cooling rack on it.Spray rack with cooking spray. Patchicken wings dry with paper towels.2 In a shallow bowl, mix cheese,panko or bread crumbs, paprika, chiliand onion powder until well combined.In another bowl, mix eggs and milk.3 Dip each wing in egg mixture andthen in cheese mixture. Place wingson cooling rack in a single layer.4 Bake for 50 to 55 minutes untilgolden and cooked through. Removefrom oven, set on a serving platter andsprinkle with thyme. Wings can beserved hot or at room temperature.Serves 6 to 8PAIRS WITHNew Harbor Sauvignon BlancNew Zealand $14.79 822585Terre ProseccoItaly $13.99 928648Hunting for BerryTreasuresfrom page 128LEMONADE TART WITHTIPSY BERRIESTART SHELL1¼ cups (300 ml) all-purpose flour¼ cup (60 ml) granulated sugar½ tsp (2 ml) baking powder¼ tsp (1 ml) salt plus extra1 tsp (5 ml) lemon zest¼ cup (60 ml) cold unsalted butter1 egg2 tbsp (30 ml) cold waterFILLING1 tbsp (15 ml) lemon zest1 cup (250 ml) fresh lemon juice3 large eggs3 large egg yolks½ tsp (2 ml) salt¾ cup (175 ml) granulated sugar½ cup (125 ml) cubed butter1 tsp (5 ml) unflavoured gelatin2 tbsp (30 ml) water¾ cup (175 ml) whipping creamFRUIT TOPPING½ cup (125 ml) halved fresh strawberries½ cup (125 ml) fresh raspberries½ cup (125 ml) fresh blueberries½ cup (125 ml) fresh blackberries¼ cup (60 ml) vodkaMERINGUE TOPPING1 cup (250 ml) sugar⅓ cup (75 ml) water3 large egg whites⅛ tsp (0.5 ml) cream of tartar1 To make Tart Shell, in bowl of a foodprocessor pulse together flour, sugar, bakingpowder, salt and lemon zest. Add butter andpulse until mixture has a sandy texture.Add whole egg and 2 tbsp (30 ml) coldwater and pulse until dough just starts tohold together. Empty dough into a lightlygreased 9-in (23 cm) deep dish pie plateand press dough into bottom and up sides.Refrigerate dough for at least 30 minutes.2 Preheat oven to 350 F (180 C).3 Prick tart shell all over with afork and bake until golden brown,about 20 minutes. Set aside on a wirerack and let cool completely.4 While shell is cooling, make Filling.Set a strainer over a bowl and set aside.Whisk together 1 tbsp (60 ml) lemonzest and lemon juice, 3 whole eggs, plus3 egg yolks, salt and sugar together inanother heatproof bowl before setting overa saucepan of gently simmering water.Don't allow bottom of bowl to touchwater. Whisk until mixture has thickenedenough to leave a ribbon on surface ofmixture and an instant-read thermometerregisters 175 F (79 C), about 15 minutes.Remove bowl from heat and add cubedbutter to filling, a couple of tablespoons ata time, whisking to incorporate betweenadditions. Strain filling into prepared bowland press a piece of plastic wrap directlyonto surface of filling. Chill until cold,about 2 to 3 hours. Filling can be made2 days ahead and kept refrigerated.5 About 6 hours before planning onserving tart, in a small bowl, sprinklegelatin over 2 tbsp (30 ml) water and setaside for 10 minutes. Using an electricmixer beat whipping cream in a largebowl until soft peaks form. Add gelatinmixture and continue whipping creamuntil firm peaks stage. Gently fold whippedcream into chilled lemon filling. Coverwith plastic wrap and chill for 3 hours.Spoon filling into prepared tart shell andrefrigerate another hour or until set.6 For Fruit Topping, in a bowl, gently tossall berries with vodka. Set aside for 1 hour.TASTE 181

Celebrate the Diversityof American Craft BeerA PERFECT FLAVOUR FOR EVERY OCCASION.7 While berries are macerating,make Meringue Topping.8 In a medium saucepan over mediumlowheat, stir together sugar andwater until sugar dissolves. Decreaseheat to low and cover saucepan.9 In bowl of a stand mixer fitted withwhisk attachment, beat egg whiteswith cream of tartar and a pinch ofsalt just until stiff peaks form.10 Uncover sugar syrup, attach acandy thermometer to side of saucepan,increase heat to medium-high and boilmixture, occasionally swirling panand brushing down sides of pan witha wet pastry brush, until thermometerregisters 238 F (114 C), about 6 to 8minutes. Remove pan from heat.11 With mixer on medium speed, slowlypour hot sugar syrup down side of mixingbowl into whites and beat until meringue isfirm and glossy. Increase speed and continuebeating until cool, about 4 minutes.12 Finish assembling tart by first drainingmacerated berries. Place about half overlemon filling, reserving remaining berriesto be served alongside. Top with meringue,leaving a 1-in (2.5 cm) border. With asmall kitchen torch brown meringue.Alternatively, meringue may be brownedin a 450 F (230 C) oven for 3 to 5 minutes.Chill pie for at least 30 minutes beforeserving. Pie is best enjoyed within 3 hoursof assembly. Serve slices with extra berries.Serves 8PAIRS WITHMartini Rosé Sparkling WineItaly $12.99 772673Landlust RieslingGermany $13.99 509430MIXED BERRY ANDELDERFLOWER CREAMSANDWICH CAKESBERRY FILLING1 heaping cup (250 ml) fresh strawberries1 heaping cup (250 ml) fresh raspberries½ heaping cup (125 ml) fresh blueberries1 cup (250 ml) water1 cup (250 ml) granulated sugar2 tbsp (30 ml) fresh lemon juice3 tbsp (45 ml) cornstarch182 www.bcliquorstores.com

CAKE BATTER2½ cups (725 ml) all-purpose flour¾ cup (175 ml) pastry flour1¼ cups (300 ml) granulated sugar1 tsp (5 ml) baking soda1 large egg⅓ cup (75 ml) vegetable oil1½ cups (375 ml) buttermilk½ vanilla bean, split and seeds scraped outELDERFLOWER CREAM1¼ cups (300 ml) whipping cream1½ tsp (7 ml) elderflower cordial concentrate1 tbsp (15 ml) skim milk powder1 tbsp (15 ml) icing sugar, plus extra forgarnish1 To make Berry Filling, in a heavybottomedsaucepan combine berries andwater over medium-high heat. Bringto a boil, reduce heat to medium andcook, stirring often, for 30 minutes. Stirin sugar and continue to cook, stirringoften, for 10 minutes. Whisk togetherlemon juice and cornstarch before stirringinto berry mixture. Stir constantly untilthickened, about 2 minutes. Transfermixture to an airtight container andrefrigerate until chilled, about 6 hours.2 Place racks in upper and lowerthird of oven before preheating ovento 375 F (190 C). Line 2 baking sheetswith parchment paper and set aside.3 To make Cake Batter, in a mediumsizedbowl, sift together flours, sugar andbaking soda.4 In a large bowl, whisk together egg andvegetable oil. Add buttermilk and vanillaseeds, whisking until well combined.5 Slowly stir flour mixture into buttermilkmixture just until combined. Drop a level1½ tbsp (22 ml) of batter into 12 mounds atleast 2-in (5 cm) apart on 1 prepared bakingsheet. Repeat with remaining batter onsecond baking sheet. Bake for 10 minutes,switching pans on racks halfway, or untilpuffed and tops spring back when touched.Let cool on pans for 2 minutes. Transfercakes to wire racks to cool completely.Repeat with any remaining batter.6 Just before ready to serve, prepareElderflower Cream. In a chilled bowl,whip cream, elderflower cordial, skim milkpowder and icing sugar until stiff peaksform. Whipped cream can be prepared andrefrigerated for up to 2 hours before using.7 To assemble, spread about 1½ tbsp (22ml) berry filling onto flat side of half thecakes. Pipe or spread about 2 to 3 tbsp (30to 45 ml) elderflower cream over berryfilling and sandwich with remainingcakes. Dust with additional icing sugar,if desired before serving immediately.Makes about 19 cakesPAIRS WITHWhistler Late Harvest ChardonnayBC VQA $17.29 197244 375 mlBlüfeld RieslingGermany $13.99 884239BERRY FENNEL PIZZA¾ cup (175 ml) warm water1 tsp (5 ml) liquid honey, plus extra forgarnish, optional½ tbsp (7 ml) active dry yeast1 tbsp (15 ml) extra-virgin olive oil1½ cups (375 ml) all-purpose flour¼ cup (60 ml) cornmeal¾ tsp (3 ml) salt2 garlic cloves, minced8 oz (250 g) fresh goat’s cheese2 tsp (10 ml) chopped fresh thymesalt and freshly ground pepper, to taste1 small fennel bulb, sliced paper thin1 cup (250 ml) fresh blackberries½ cup (125 ml) fresh raspberries¼ cup (60 ml) chopped, toasted hazelnutsfresh mint leaves, for garnishfresh tarragon leaves, for garnish1 In a large bowl, stir together warmwater, honey and yeast. Set aside for 5minutes allowing yeast to bloom. If mixturedoes not become frothy, yeast may beinactive, repeat step with a new pack. Witha wooden spoon, stir in oil before stirringin flour, cornmeal and salt. Turn out doughon to a lightly floured surface and kneaduntil smooth and firm, about 2 minutes.2 Place dough in a clean, lightly oiled bowland turn to coat. Cover bowl with plasticwrap or a clean kitchen towel and set aside ina warm corner to rise until almost doubledin size, about 1 hour. Punch down dough,cover bowl and let rise again, 30 minutes.3 Set up a heat source to medium-high ononly 1 side of a barbecue. Lightly oil grill.4 Turn dough out onto a lightly flouredsurface and cover with a towel and let rest,20 minutes.5 While dough is resting, combine garlic,goat’s cheese and thyme in a bowl. Season totaste with salt and pepper before setting aside.6 Dust work surface with flour and rollor stretch dough out into a 10-in (25 cm)round. Brush 1 side lightly with olive oil.Place dough, oiled sided down, onto grilldirectly over heat. Brush top of doughlightly with oil, and cook until undersidehas browned and bubbles appear on top,about 1 to 2 minutes. Flip dough andcook until other side has lightly browned,about 1 minute. Move dough to coolerside of barbeque and top with somefennel, goat’s cheese mixture, blackberries,raspberries and hazelnuts. Cover grill andcook pizza until toppings are warm andcheese is melted, about 3 to 5 minutes.7 Remove pizza to a cutting board, garnishwith a drizzle of honey (if using), mintand tarragon. Let stand for a few minutesbefore slicing and serving while still warm.Serves 4PAIRS WITHHester Creek Character WhiteCanada $13.59 158147Torresella Pinot GrigioItaly $14.39 468306GRILLED BEEF TACOSWITH BERRY SALSA1 tsp (5 ml) ground cinnamon4 allspice berries, crushed¼ tsp (1 ml) ground nutmeg½ tsp (2 ml) garlic powder½ tsp (2 ml) crushed red pepper flakes1 tbsp (15 ml) dark brown sugar1½ tsp (7 ml) salt, plus extrafreshly ground pepper, to taste1.5 lbs (750 g) hanger steak or skirt steak1 tbsp (15 ml) unsalted butter1 large Vidalia onion, thinly sliced1 tbsp (15 ml) granulated sugar1 tbsp (15 ml) white wine vinegar1 cup (250 ml) pilsner beer1 cup (250 ml) fresh strawberries, sliced1 cup (250 ml) fresh raspberries, cut in halfTASTE183

Keep It FunKeep ItSOBER1 small yellow or red bell pepper, diced1 jalapeño, seeded and diced2 green onions, thinly sliced⅓ cup (75 ml) fresh cilantro, chopped1 tbsp (15 ml) liquid honey1 tsp (5 ml) lime zest½ tsp (2 ml) lime juice¾ cup (175 ml) shredded red cabbage¾ cup (175 ml) shredded green cabbage½ cup (125 ml) shredded radicchio8 soft corn tortillas, about 8-in (20 cm)¼ cup (60 ml) crumbled feta or blue cheese1 In a small bowl, whisk cinnamon, allspice berries, nutmeg,garlic powder, pepper flakes, brown sugar, salt and a goodpinch of pepper. Rub mixture over skirt steak, place steak in abowl and refrigerate for at least 4 hours and up to 12 hours.2 Grease and preheat grill over medium-high heat.3 While grill warms, make caramelized onions. Melt butterin large frying pan over medium heat. Add onion and cookuntil softened, about 5 minutes. With a wooden spoon stir ingranulated sugar, vinegar, beer and a pinch of salt and pepper.Bring to a boil, reduce heat to medium-low, and simmerfor 30 minutes, stirring occasionally. Once liquid has beenevaporated and onions are soft, transfer to a bowl and set aside.4 To make a berry salsa, in large bowl, toss together strawberries,raspberries, bell pepper, jalapeño, green onions, cilantro, honey,lime zest and juice, and salt to taste. Refrigerate until ready to use.5 Grill steak over direct heat for 3 to 5 minutesper side or until cooked as preferred. Remove fromheat to cutting board to rest for 10 minutes.6 While steak is resting, toss togetherboth cabbages and radicchio.7 When ready to serve, warm tortillas in a frying panover medium heat, flipping once. Thinly slice steakagainst grain. Divide cabbage mixture among tortillas,top with sliced steak, caramelized onions, the berry salsaand a crumble of feta cheese. Serve immediately.Serves 4National DrowningPrevention WeekJuly 19 th to 25 thPAIRS WITHFairview Goats do RoamSouth Africa $13.89 633206Bridlewood Cabernet SauvignonUSA $16.49 425082www.bcliquorstores.com