2016 winter events calendar - calgary - linked

30Over

Tastings, Festivals,Classes & More!

+ MARCH 1CRAVE CUPCAKE PAIRING

FEBRUARY 27SCOTCH FESTIVAL

HOLIDAY GIFT IDEASEVENT TICKETS, GIFT BASKETS, BEER ACADEMY,WINE & SPIRIT APPRECIATION CLASSES AND MORE!

FEBRUARY 10PERFECT PIE PAIRINGS

WINTEREVENTS 2016

W I N T E RSALE-A-BRATIONANNIVERSARY MARCH 5

Peggy PerryVice PresidentPurchasing & Marketing

Welcome to Willow Park Wines & Spirits’ winter season!

We are very excited to showcase our newly renovated store during the 2015/2016 winter season. The main floor mezzanine kitchen has been busy since late summer when we officially reopened it. Our wall of maps has come in handy for all the educational seminars and the cozy feeling we created by eliminating one of the stairwells ensures that classes are uninterrupted and more intimate.

We will be doing a few more renovations in our fine wine cellar so we ask your patience during the first few months of 2016. Our festival cellar will be accessed by the “back way” and we will continue to hold regular large group events throughout the renovation.

After a few years of waiting WSET 3 is finally on offer. Sign up early as we expect this class to be a sellout.

Check out our new website and look for special offers on E-Commerce. This is a thrill for us – we are finally offering on-line sales with delivery throughout Alberta. We will be featuring many special products just for on line customers! Become a Cellar Club Member and take advantage of special offers, free wine tastings and regular chances to win unique items. As a Cellar Club Member you will enjoy personal sommelier services including cellar management.

Take care and enjoy the holidays. Remember that tickets to one of our many events make an amazing gift for your loved ones and since they need a date, you benefit too!

Cheers,

www.facebook.com/willowparkwines

Twitter: @willowparkwines

Instagram: @willowparkwines

W I L L O W P A R K W I N E S & S P I R I T S | 3

How to Purchase Tickets:

Tickets may be easily purchased online at

www.willowparkwines.com

In-store at our main location at

10801 Bonaventrue Dr. SE, Calgary, AB

By phone at 403.296.1640 ext 277

All event participants will receive a 5% Thank

You discount card to be used after the event.

Payment is due at time of registration. Willow

Park Wines & Spirits reserves the right to cancel

any class. We will notify participants as quickly as

possible and full refunds or credits will be offered.

All participants of events at Willow Park Wines

& Spirits must be 18 years or older and may be

asked to show valid identification. Refunds or

credits will be issued if Willow Park Wines & Spirits

is notified within 48 hours of the event. No refunds

or credits will be issued for missed classes.

Please book early to avoid disappointment as

our classes fill up quickly. No infants, strollers or

children are allowed into any private or public

tastings. Note: We ask that all participants

please refrain from using personal fragrances

during all tasting events. Please note that all

classes and events have had menus specially

created to pair with the wines/drinks that will be

showcased during that evening however, event

menus are subject to change without notice.

Willow Park Wines & Spirits reminds you to drink

responsibly. Please do not drink and drive.

Wine Tastings

Beer Events

Scotch Events

Spirit Events

Festivals

Sale-A-Bration

ATP Event

January Events

WSET Level 3

Holiday Desserts

February Events

Holiday Pies

March Events

Riedel Wine Tasting

22nd Auction Thank You

Healthy Snacks from Dave

Cooking with Peggy Perry

Charities

Aussie Favourites

2016 Wine Excursions

Event Colour Guide

Table of Contents

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SALE-A-BRATION!

Our 22nd Anniversary

we’re

Old

YEARS

22It’s our birthday and we’re looking back and remembering all the incredible wineries that our team of Trusted Experts have had a chance to visit. All of these fantastic memories have inspired us to host a special festival dedicated to showcasing some of our favourite wines and regions. You’ll love learning about and tasting wines from Italy, France, Spain, Australia, New Zealand, the United States and Canada. Please join us for this trip down memory lane as we travel the world of incredible wines!

Friday, March 4 at 7pm

Celebrating 22 years of Trusted Expert

WORLD TRAVELS FESTIVAL

MARCH 5Taste-to-BuyWines, beers & spirits fromour prefered suppliers will

be available for tasting beforeyou buy with discounts of

up to 50% off!

17 18 19 20 21 22 23

24 25 26 27 28 29 30

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6 | W I L L O W P A R K W I N E S & S P I R I T S

SUNDAY SATURDAYFRIDAYTHURSDAYWEDNESDAYTUESDAYMONDAY

Robbie Burns | $30

Show Me Your Cans | $35

Winemakers Lunch - Tuscan

Style | $35

Marshmallow Treat Pairings | $35

Roll up fun - Pairing with Pillsbury Treats

$35

Rare Drams$150

January 2016January 22Winemakers Lunch - Tuscan Style with Winemaker Giovanni Manetti of Fontodi 12-2pm $35In 1968, the Manetti family acquired the Fontodi estate in the heart of the Chianti Classico region of Italy. At the time Giovanni, was a student and began working in the family’s vineyards and cellars. Today, Giovanni is has over 35yrs of winemaking experience and his wines are critically acclaimed and high scoring. His wines are described as “Tuscan Jewels”.

This special tasting will be paired up with classic Italian dishes inspired from the hills of Tuscany. Your palate will be entranced as Giovanni explains how his search for a precise expression of the terroir of the region has led to him to create exquisite wines using innovative organic farm management techniques that you’ll be able to taste in the glass.

WITH SPECIAL GUEST!

January 22Show Me Your Cans 7-8:30pm $35People are always saying beer in cans taste like tin. Now is the chance to prove them wrong as local Brewers team up with Cask Brewing canning systems to lay all that riff raff to rest, and prove why beer is not only better in a can, but lasts longer too. You’ll be the judge at this informative evening!

January 25Robbie Burns Day7-8:30pm $30Celebrate Robbie Burns Night with us in true Scottish style with our very own Trusted Expert David Michiels! The evening will be filled with fun and tradition as stories, poems, music, haggis and of course great whisky will be shared and enjoyed. Raise a glass to Scotland’s most famous son!

January 28Roll up fun – Pairingwith Pillsbury Treats7-8:30pm $35We’re putting a brand new twist on a childhood favorite treat by creating an entire evening filled with Pillsbury rollup creations and perfect pairings. We’ll take you through a lineup of sweet to savory snacks created by our kitchen team and pair them with an assortment of creative libations.

January 29Rare Drams7-8:30pm $150Join David Michiels, our very own scotch expert, as he invites you for a very special tasting of a selection of premium whiskies. This class will showcase some of the rarest and finest whiskies that David has to offer and will be an event not to be missed for all whisky enthusiasts. Don’t delay – this event will sell out quickly.

January 30Marshmallow Treat Pairings7-8:30pm $35What do rice Krispy squares, smores and peanut butter squares all have in common? Marshmallows of course! Join us as we take a collection of marshmallow treats and show you how to expertly pair them a collection of wines, beers and cocktails from around the globe. You’re sure to leave amazed at how classy and delicious marshmallow pairings can be.

Wine Basics 1011/6 | $250 + Text


Michael BigattiniTrusted Expert

January 31Wine Basics 101(6 Sunday classes)2-5:30pm $250+textbookAre you ready to delve into the wondrous world of wine?

Join our Trusted Expert Michael Bigattini as he leads you on a wine adventure that will cover the basics of wine in a fun, interactive and inspiring class setting in our festival cellar. Michael brings over 25+ years of experience to this class, so he has lots of fun stories that you’re sure to enjoy while you’re learning throughout this weekly course.

6 Sunday Classes, 2-5:30pm, $250.00 plus the cost of the textbook

WILLOW PARK WINES & SPIRITS

EXCLUSIVE! WSET Level 3Award in Wines and Spirits

EARN YOUR WINE & SPIRIT QUALIFICATION WITHFormal Education Programs

®

Whether you are looking to join the wine and spirits trade, to progress your career, or just to pursue your passion, the WSET will have a course to suit you.

WHO SHOULD ATTEND?This qualification is open to students who hold the WSET Level 2 Award in Wines & Spirits or can demonstrate the equivalent level of knowledge. It is recommended that students complete the Level 2 Award in Wines & Spirits before progressing to the Level 3 Award.

It is a prerequisite for candidates planning to study for the WSET Level 4 Diploma in Wines and Spirits qualification.

HOW WILL YOU BENEFIT?The aim of this course is to provide detailed analysis of the principal wines and spirits of the world. Students will also benefit from in-depth tastings where they will learn to identify product style and quality.

(Successful students will receive a certificate and WSET Level 3 Award in Wine and Spirits lapel pin)

PROGRAMME OUTLINE• Unit 1 – Wines and Spirits of the World• Production of Wine (location, viticulture, vinification,

maturation and bottling, labelling regulations)• France, Italy, Spain, Portugal, Germany, Central and South

Eastern Europe, South Africa, Australia and New Zealand, North America, South and Central America

• Sparkling Wines• Fortified (Liqueur) Wines• Spirits and Liqueurs• Information and Advice for Customers and Staff• Evaluated by a multiple choice paper of 50 questions and a

question paper requiring short written answers

GLOBALLY RECOGNIZED QUALIFICATIONS

MONDAY, FEBRUARY 1st - MAY 9th, 20156:00pm – 9:30pm | $1499includes WSET exam, instruction, text book and all study materials

Booking Deadline January 15, 2016


with Lemon Cream Cheese Frosting

GINGERBREADCUPCAKES

INGREDIENTS:• 11/4cupsall-purposeflour• 11/2teaspoonsgroundginger• 1teaspooncinnamon• 1/4teaspoongroundcloves• 1/2teaspoonallspice• 1/4teaspoonsalt• 1/2stick(1/4cup)plus2tablespoonsunsaltedbutter• 1/2cupgranulatedsugar• 1/2cupmolasses• 1largeegg,beatenlightly• 1teaspoonbakingsoda• 8ouncecreamcheese,softened• 11/2cupsconfectioners’sugar(icingsugar)• 1/2teaspoonvanilla• 1teaspoonfreshlygratedlemonzest• 2teaspoonsfreshlemonjuice• 1tablespoonthinlyslicedcrystallizedginger

PREPARATION:1 Into a bowl sift together the flour, the ground ginger, the cinnamon, the cloves, the allspice, and the salt. In another bowl cream 1/2 stick of the butter, add the granulated sugar, and beat the mixture until it is fluffy. Beat in the molasses and the egg, beating until the mixture is smooth.

2 In a measuring cup combine the baking soda with 1/2 cup boiling water and stir the mixture to dissolve the baking soda. Stir the mixture into the molasses mixture (the mixture will appear curdled) and stir the molasses mixture into the flour mixture, stirring to combine the ingredients well. Line twelve 1/2-cup muffin tins with paper liners and spoon the batter into the liners, filling halfway. Bake the cupcakes in the middle of a preheated 350°F oven for 20 minutes, or until a tester comes out clean. (The cupcakes will be flat or slightly indented on top.) Transfer the cupcakes to a rack and let them cool.

3 In a bowl cream together the cream cheese, and the remaining 2 tablespoons butter, add the icing sugar and the vanilla, and beat the mixture until it is fluffy and smooth. Beat in the zest and the lemon juice and chill the frosting for 30 minutes. Spread the frosting on the cupcakes and top each cupcake with some of the crystallized ginger.

Recipe adapted from Bon Appetite Magazine

Don’t miss our

popular CRAVE

CUPCAKE PAIRING

ON MARCH 1!


MOLASSES COOKIES

S’more Roll Ups

SUPER SOFT

INGREDIENTS:• 2cupsall-purposeflour• 2teaspoonsbakingsoda• 11/2teaspoonsgroundcinnamon• 1teaspoongroundginger• 3/4teaspoonsgroundcardamom• 1/2teaspoonskoshersalt

INGREDIENTS:• 1canPillsbury™refrigeratedclassicpizzacrust• 1/2cupfinelycrushedgrahamcrackercrumbs• 1/2cupquick-cookingoats• 1/4cuppackedbrownsugar• 1/4cupbutter,melted• 7tablespoonsmarshmallowcrème(Sundaytopping)• 1cupchocolatechips• ¼cupraspberryjamforaberrycentreifdesired

• 1largeegg• 1/2cupunsaltedbutter,melted• 1/3cupgranulatedsugar• 1/3cuplightordarkmolasses• 1/4cup(packed)darkbrownsugar• Rawsugar(forrolling/dusting)

PREPARATION:1. Place racks in lower and upper thirds of oven; preheat to 375°F. Whisk flour, baking soda, cinnamon, ginger,

cardamom, and salt in a small bowl. Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl. Mix in dry ingredients just to combine.

2. Place dusting sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2” apart.

3. Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (over-baked cookies won’t be chewy), 8–10 minutes. Transfer to wire racks and let cool.

Cookie dough can be made up to two weeks ahead. Take dough and roll into balls. Freeze on a baking sheet; transfer to resalable plastic bags. Before baking let sit at room temperature 30 minutes before rolling in sugar and placing on cookie sheet.

PREPARATION:1. Heat oven to 400°F. Lightly grease cookie sheet with shortening or spray with cooking spray. 2. Unroll pizza crust onto cookie sheet. Press out into about 14x9-inch rectangle. Bake 8 minutes. Meanwhile, in

small bowl, stir together graham cracker crumbs, oats, brown sugar and melted butter; set aside. 3. Remove crust from oven; cool slightly. 4. Spread 4 tablespoons of the marshmallow crème in thin layer over crust and raspberry jam if desired. Pile

remaining 3 tablespoons in line along 1 short edge of crust (this will become the gooey marshmallow center). Sprinkle graham cracker mixture evenly over marshmallow; sprinkle with chocolate chips.

5. Starting with edge that has thick marshmallow, carefully roll up crust. Do not squeeze or marshmallow will ooze out. Place seam side down in ungreased 9x5-inch loaf pan.

6. Bake 8 minutes longer. Remove from pan to serving plate or cutting board. Cut into 1-inch-thick slices.

Recipe from Pillsbury™

Join us for Roll Up Fun - Pillsbury Pairing on

January 28!

Follow us on Facebook, Twitter & Instagram for exclusive offers, ticket giveaways and recipes!

facebook.com/willowparkwines @willowparkwines @willowparkwines 10 | W I L L O W P A R K W I N E S & S P I R I T S

February 2016February 1Irish Whisky – Count Down to St Patrick’s Day7-8:30pm $35Let the countdown begin! With St. Patrick’s day fast approaching we’re excited to welcome Irish Distillers Brand Ambassador, David Lynch for an enlightening tasting of the magic in the glass of Irish whiskies. This is perfect evening for anyone who loves Irish whiskies or has always wanted to know more about them. Join us and you’ll be well prepared to raise a toast on St. Patrick’s Day with one of Ireland’s favourite drams.

February 4Snow Cone Cocktail Inspiration | 7-8:30pm $35When does ice become cool and slick, but not in a nasty winter way? When it’s made into a crushed ice cocktail of course! Join Trusted Expert Michael Bigattini as he shows you how much fun winter can be when crushed ice is the inspiration behind innovative and delicious cocktails. You’ll learn tricks and tips on how to make delicious concoctions that will be perfect to whip up after a day on the ski slopes or hot summer day by the pool.

February 5French Fry Pairings7-8:30pm $35We all love them. The crispy fried treats that we call French Fries, and so we felt it was time that we took one of the world’s most beloved food items and showed you how we pair up one of our favourite side dishes. You’ll love our lineup of different fries and pairings as we explore what goes with everything from sweet potato, Greek, spicy chili smothered and good old-fashioned plain with ketchup just to name a few.

February 9Beer and Cheese7-8:30pm $35Join our very own Dave the Beer Guy as he teams up with Adrian from Springbank Cheese to bring you a night of heart-warming pairings guaranteed to keep the chill away. These two will be combining their expertise to showcase must have pairings for winter that will have you enjoying artisan beers and cheeses from all around the world. A perfect evening for beer and cheese enthusiasts of all levels.

February 10Perfect Pie Pairing7-8:30pm $35If pie is your dessert of choice then this night’s just for you. We’re taking sweet pies and pairing them up with enlightening pairings that will have you licking your lips after every bite. Guided by our Trusted Expert team, you’ll taste through a collection classic pies including apple, pecan, pumpkin and lemon meringue just to name a few, and then sip and savor our teams choices of wines, beers and cocktails as we search for our winner of the perfect pie pairing.

February 11Bacon & Chocolate Pairing 7-8:30pm $45We know you’ve loved all of our bacon classes and so we have brought back one of our favourites with this special Valentine’s Day event. Our team of Trusted Experts is going to woo you with sweet and savoury pairings that will have you falling in love with luscious combinations that would have never ever crossed your mind but will leave you wondering how you’ll be able to live without moving forward! This will undoubtedly be the beginning of an unforgettable epicurean romance.

February 12Cheese Fondue for 2 7-8:30pm $60 per personGet your fondue fork ready for an evening of dipping and spinning as we team up with our friends at Springbank Cheese for an evening of delectable cheese fondue and magical pairings from our Trusted Experts. You’ll be amazed at the decadent combinations of gooey and delicious cheeses combined with wines, beers and maybe even cocktails creations or two.

February 17Whisky & Cheese – Winter Pairings | 7-8:30pm $35Dave Michiels is teaming up with our friends at Springbank Cheese to bring you an exciting evening filled with warming winter whiskies and tasty cheese pairings. You’ll leave this evening with a new appreciation of how these two favourites of Dave’s are made for each other but tricks on how to pair them together on your own at home. Whisky and cheese fans get ready to take your fireside snacks to a brand new level.

February 18Brew & Blues – Perfect Harmonies | 7-8:30pm $35Can music really change your experience? We’re putting the theory to the test in this innovative tasting experience. Join Dave the Beer Guy as he leads you though a collection of incredible brews from around the world and expertly pairs them up with the soulful sounds of the Blues. Beer and music fans alike will be astounded at the perfect harmonies that are sure to be created in the glass.

1 2 3 4 5 6

7 8 9 10 11 12 13

14 15 16 17 18 19 20

21 22 23 24 25 26 27

FOCUS ON FOODS PAIRING WEEK



French FryPairings | $35WSET Level 3

1/15

WSET Level 32/15

WSET Level 33/15

WSET Level 34/15

The History ofthe Cocktail | $35Academy Award

Pairing | $25

Beer and Cheese $35

Brew & Blues – Perfect Harmonies

$35

Bacon &Chocolate Pairing

$45

Cheese Fondue for 2 | $60

Mac & Cheese and Favourite

Casserole Pairing$35

Love is Blind Food & Wine

Experience | $95

Perfect PiePairings | $35

Whisky & Cheese – Winter Pairings

$35

Bruichladdich Single Malt

Whisky | $35Bruichladdich

Single Malt Whisky | $35

Count Down toSt Paddy’s Day | $35

Scotch Fest | $50

Snow Cone Cocktail

Inspiration | $35

February 19Love is Blind Food & Wine Experience with the Wines of Miguel Torres Miguel 6-9pm $95Are you ready for a remarkable food and wine sensory experience? Join your host Michael Bigattini, as he leads you through this truly unique experience of enjoying delicious food and Spanish wines while dinning in the dark – you’ll be blindfolded. Guests from the Alberta Guide Dog Services also join us, as they help to lend a hand and share a bit about their heart-warming and amazing work. This is perfect evening for couples and friends who want to share in this extraordinary evening. Seating Limited

February 23Mac & Cheese and Favourite Casserole Pairing7-8:30pm $35There’s no doubt that the chilly winter months are upon us so we’ve asked Meiko and her team to whip up some serious comfort food so that we can show you how to team up classic casseroles with decadent pairings. You’ll be amazed how classy we can make mac & cheese, chicken potpies and a beef casserole or two.

February 24Academy Award Pairing 7-8:30pm $25Back by popular demand! Last years Academy Award pairing class was so much fun that we just had to bring it back this year. At this signature event you can look forward to our Trusted Expert Team matching up this years Best Picture Nominees with creative pairings of their own that include wines, cocktails and maybe even a beer or two. A fabulously entertaining evening for movie lovers.

February 25The History of the Cocktail with Jason Sweetapple7-8:30pm $35Join Absolut Vodka Brand Ambassador Jason Sweetapple for an incredible evening of shaking & stirring as he leads you the history of cocktail and explains the evolution of how the drinks you love today came to be. Jason will show you how to create cocktails like a pro and let you in on the the ingredients and insider tricks that you need to wow your guests at your next get together.

February 25 & 26Bruichladdich Single Malt Whisky – Looking to the Future | 7-8:30pm$35 per eventAs one of the world’s most recognzied and beloved whiskies, we’re excited to host two exciting evenings that will welcome the distilleries new Master Distiller, who will be taking over the reins from famed Master Distiller Jim McEwan. You’ll be excited to learn how the traditions of the Bruichladdich whiskies will be kept and you’re sure to leave with some insight into some exciting things to come in the future.

February 27Scotch Fest | 7-9pm $50Join us for our second largest scotch festival of the year! With over 65 whiskies in the room, there’s a chance to taste old favourites and discover new ones. This spectacular evening will feature dazzling live Pipers, highland dancers and gourmet catering.

Wine Basics 1013/6

Wine Basics 1012/6

Wine Basics 1013/6

David MichielsScotch Expert


Pie Perfection for the Holidays

Trusted Expert Recipes

Grandma’s FavouriteApple Pie and Pastry RecipePastry:• 3/4cup(175mL)shortening• 3tbsp(45mL)butter,softened• 2-1/4cups(550mL)all-purposeflour• 3/4tsp(4mL)salt• 1/2cup(125mL)icewater

Glaze:• 1eggyolk• 2tsp(10mL)granulatedsugar

Filling:• 8cups(2L)thinlyslicedpeeledtartapples,

(2-1/4lb/1.12kg)Amixofapplescanbeusedtobringoutdifferentflavours.

• 2tbsp(25mL)lemonjuice• 1/2cup(125mL)granulatedsugar• 3tbsp(45mL)all-purposeflour• 1/2tsp(2mL)cinnamon

Preparation1Inbowl,beatshorteningwithbutteruntilsmooth;stirinflourandsaltuntilcoarseandraggedlooking.Pourinwaterallatonce;stiruntilloosedoughforms.Withflouredhands,gatherinto2balls.Onwell-flouredsurface,gentlykneadeachinto3/4-inch(2cm)thickdisc.Wrapandrefrigerateforatleast1houroruntilchilled.

2Onwell-flouredpastryclothorworksurfaceandusingstockinette-coveredorwell-flouredrollingpin,rollout1pieceofdoughfromcentre,liftingpinatedgetomaintaineventhickness.Turnrollingpinclockwise90degrees.Repeatrollingoutandturningdoughuntilin13-inch(33cm)circle.

3Looselyrolldougharoundrollingpin;unrollinto9-inch(23cm)pieplate.Usingsharpknife,trimedgeevenwithpieplate.

Filling:Inlargebowl,tossappleswithlemonjuice.Stirtogethersugar,flourandcinnamon;sprinkleoverapplesandtossuntilcoated.Scrapeintopieshell.Brushpastryrimwithwater.

4Rolloutremainingdoughtosame-sizecircle.Usingrollingpin,drapeoverapples,withoutstretchingdough.Trim,leaving3/4-inch(2cm)overhang.Gentlyliftbottompastryrimandfoldoverhangunderrim;presstogethertoseal.Tiltsealedpastryrimupfrompieplateat45-degreeangle.

5Withhandonoutsideoftiltedpastryrimandusingthumbandbentindexfinger,gentlytwistrimtoformscalloped(fancyedge).Withsmalldecorativecutterortipofsharpknife,cutsteamventsincentreofpie.

6Whiskyolkwith1tbsp(15mL)water;brushovercrust.Sprinklewithsugar.Bakeinbottomthirdof425°F(220°C)ovenfor15minutes.Reduceheatto350°F(180°C);bakefor40minutesoruntilgolden,fillingisbubblyandapplesaresoftwhenpiercedwithknifethroughvent.Letcoolonrack.

Pecan, Chocolate & Bourbon PieIngredients:• Piecrustfrozenorhomemade• 1/2(15-ounce)packagerefrigeratedpiecrusts• 11/2cupschoppedpecans• 1cup(6ounces)semisweetchocolatemorsels• 1cupdarkcornsyrup• 1/2cupgranulatedsugar• 1/2cupfirmlypackedbrownsugar

• 1/4cupbourbonorwater• 4largeeggs• 1/4cupbutterormargarine,melted• 2teaspoonscornmeal• 2teaspoonsvanillaextract• 1/2teaspoonsalt

Preparation1Ifmakingpiecrustfromscratch,rolloutandplaceintoa9-inchdeep-dishpieplate.Forfrozenshellsfollowpackagedirections;foldedgesunder,andcrimp.

2Sprinklepecansandchocolateevenlyontobottomofpiecrust;setaside.Combinecornsyrup,sugar,brownsugarandbourbon/waterinalargesaucepan.Bringtoaboilovermediumheat.Cook,stirringconstantly,3minutes.Removefromheat.

3Whisktogethereggsandnext4ingredients.Graduallywhiskaboutone-fourthhotmixtureintoeggmixture;addtoremaininghotmixture,whiskingconstantly.Pourfillingintopreparedpiecrust.

4Bakeat325°for55minutesoruntilset;coolonwirerack.

Don’t miss Perfect Pie Pairings on

February 10!


March 2016March 1Crave Cupcake Pairing 7-8:30pm $35It just wouldn’t be our Birthday week if we didn’t have our Cupcake Pairing class with the tantalizing treats from Crave Cupcakes. This event is always a big hit as we take a collection of Crave’s favourite flavours and pair with them up with lively libations. This class is sweet indulgence at it’s best, so make sure you book early and don’t miss out.

March 2Napa’s Best – Connoisseur Class | 7-8:30p $125In 1976, a wine tasting in Paris changed the way people would look at the American wine forever when a wine from Napa Valley beat some of France’s best. Today, savvy collectors around the globe seek out these wines for their opulent power, seductive flavour profiles and age-ability that the wines of Napa Valley possess. In celebration of over 30 years of being recognized as one of the world’s finest wine regions we bring together an iconic tasting of our own. This special connoisseur event will be led by Fine Wine Director Peter Smolarz and highlight some of Napa’s finest. Seating is limited.

March 3Cookies and Pairings 7-8:30pm $35We’ve polled our team and come up with six of their favourite cookies to pair with tasty and innovative wines, beers and cocktails. You can look forward to learning all about perfect pairings for classics such as chocolate chip, coconut macaroons and oatmeal raisin along with a few cookie surprises from Meiko and her incredible kitchen team. Cookie fans you won’t want to miss out on this enlightening evening that is sure to make cookies and milk seem so passé.

March 4Celebrating 22 Years of Trusted Expert World Travels Birthday Festival7-9pm $40It’s our birthday and we’re looking back and remembering all the incredible wineries that our team of Trusted Experts have had a chance to visit. All of these fantastic memories have inspired us to host a special festival dedicated to showcasing some of our favourite wines and places. You’ll love learning about and tasting wines from Italy, France, Spain, Australia, New Zealand, the United States and Canada. Please join us for this trip down memory lane as we travel the world of incredible wines!

March 8Coffee & Whipped Cream goes with… | 7-8:30pm $25Is there anything more delectable on a chilly evening than a warm coffee cocktail creation with whipped cream on top? Join Trusted Expert Michael Bigattini as he guides you through a line up of enticing coffee cocktail creations that will show you how to turn your favourite brew into something truly delectable. You’ll learn how to make classic coffee cocktails such as a Monte Cristo and Spanish coffee along with a few of our own signature creations. Don’t worry; we’ll be using decaff for this class so you’ll still get a good night’s sleep.

March 9An Inspirational Evening with Dave, Big Heart, Healthy Heart 7-8:30pm $35After a life changing heart attack last year Dave the Beer Guy has taken on a new lease on life and with it has learned many new tricks about keeping his heart healthy. Join Dave for this very special evening as he shares his inspirational story, some of his favourite recipes, exercise and lifestyle tips and shows you how great brews can fit into your healthy lifestyle.

March 10Women & Wine – Perfect Wines for Entertaining7-8:30pm $45Ladies get your friends together for a special night hosted by guest Jessica Burchilll, as she leads you through an exciting line up wines from Australia and New Zealand and shows you how to expertly pair them with dishes that are perfect for entertaining. Jessica will guide you through a collection of courses that showcase how food friendly and easy to use the wines from these regions can be.

March 15Green Cocktails, Beer & Irish Stew – A Celebration of the Irish | 7-8:30pm $35In honor of St. Patrick’s Day we’re celebrating with a special evening filled with hearty dishes, tasty beers and a few green cocktail creations, to help bring the luck of leprechauns to all who attend. Meiko and her kitchen team will be hard at work in the kitchen making classic stew, bacon and cabbage, champ and of course some decadent Guinness brownies while our Trusted Experts pair each dish.

March 16Cocktails Creations with Jell-O | 7-830pm $25Our team is getting ready to have some fun as we’re taking one of the world’s most famous desserts and using it as the base from some creative and colourful cocktails that are perfect anytime of year. If you haven’t had a Jell-O inspired cocktail for a while then you’re going to love learning about how easy it can be to bring out your inner mixologist with J-E-L-L-O. If you love entertaining and wowing your guests then you won’t want to miss this class.

Join us for Riedel Glass Tasting coming on Macrh 5!

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SALE-A-BRATION WEEK


March 18Australia Connoisseur Event5:30-7pm $75With a recent trip to Australia as inspiration, Fine Wine Director Peter Smolarz has put together a special tasting of some of Australia’s finest for a connoisseur tasting that celebrates over 200 years of wine making history. With recent vintages being touted as some of the countries best, there has never been a better time to discover what all the excitement is about and how these wines deserve a special spot both at your table and in your cellar.

March 18Summer Down Under Mate! Australian Beach BBQ Festival | 7-9pm $40It may be still winter here but the sunny beaches of Australia are basking in the glorious rays of the summer sun and so we thought we’d celebrate summer Down Under by hosting an outstanding Australian Beach BBQ Festival. You’ll be delighted to try wines from Australia’s premium wine regions such as Margaret River, Adelaide Hills, the Barossa and Eden Valley. You’ll fall in love with fluffy pavlova, grilled burgers with pickled beets, spicy shrimp skewers and delicious meat pies, too. So, put away those winter boots and dig out your flip-flops for this fun night!

March 22Guess the Expensive Wine – Red Wines from Around the World | 7-8:30pm $25Are you ready for a fun and slightly competitive evening? Join us as we lead you through an exciting lineup of red wine from around the world and as you to choose which wine is the most expensive in the flight. This evening is always exciting as you become the judge and find out if you can taste the difference of price in the glass. Be prepared to have your eyes and palate opened to new experiences as we try wines between fifteen and over hundred dollars.

March 23Easter Basket Pairing7-8:30pm $25With Easter hunts just around the corner we’re taking some Easter Basket favourites and pairing them up with lively libations to show you that even grown-ups can look forward to the Easter Bunny’s arrival. You’ll love our team’s creative spin on how to pain up the treats in your basket with colourful cocktails and titillating wines and beers. Let’s be honest; haven’t you always wondered what to pair with an Easter Cream Egg and Peep Bunny?

March 23Trip around Bubbles 7-8:30pm $25Become a “bubblehead” with Fine Wine Director, Peter Smolarz, as he leads you through the stories and styles of many different styles of sparkling wine from around the world. You’ll experience a vast range of exciting bubbly wines as you experience the classics such as Italy’s Prosecco, Spain’s Cava, Australia’s Sparkling Shiraz, real Champagne and a few other treats from the bubble aisle that we’re sure you’ll love as well.

March 24Spring Sparkler | 7-9pm $40Willow Park Wines & Spirits invites you to taste your way through the many exciting styles of sparkling wine, from classic Champagnes of France to Italy’s Prosecco, Spain’s Cava and the many seductive sparkling wines from Canada, Australia, California and many other areas. This evening will be nothing short of spectacular.


Cookies andPairings | $35

AustraliaConnoisseur Event | $75

Trip around Bubbles | $25

Easter Basket Pairing | $25

Guess the Expensive Wine

– Red Wines from Around the World

$25

Napa’s Best – Connoisseur Class | $125

Spring Sparkler $40

Australian Beach BBQ Festival | $40

Women & Wine – Perfect Wines for Entertaining | $45

Coffee & Whipped Cream goes with… | $25

Birthday Festival $40

Crave Cupcake Pairing | $35

Leap YearCelebration!

Birthday Brunch Festival | $30

St. Paddy’s DayTaste-to-Buy

Australian Wine

Riedel Tasting $99

Taste-to-BuySale-A-Bration!

Green Cocktails, Beer & Irish Stew – A Celebration of

the Irish | $35

An Inspirational Evening with Dave | $35

Cocktails Creations with

Jell-O | $25

Wine Basics 1015/6

Wine Basics 1014/6

Wine Basics 1016/6

Mike ShaddockStore Manager

WSET Level 35/15

WSET Level 37/15

WSET Level 36/15


• 1canPillsbury™refrigeratedclassicpizzacrust• 1/4cupbasilpesto• 1/2cupchoppedroastedredpeppers(fromajar)

• 2cupsdicedleftovercookedturkey• 1cupshreddedmozzarellacheese• 1/2teaspoonItalianseasoning

INGREDIENTS:

1. Heatovento400ºF.Spray9-or91/2-inchpieplatewithcookingspray.2. Unrollpizzadough.Spreadpestotoedgesofdough.Sprinklewithturkey,roastedpeppers

andcheese.SprinkleItalianseasoningovertop.3. Startingwithshortside,rollupdough.Usingserratedknife,cutrollinto8slices;carefully

placeeachsliceinpieplate(asyouwouldwhenmakingcinnamonrolls).Mixturewillwanttofalloutofthedoughsousetheknifeandyourotherhandtohelpholditallinwhiletransferringittothepieplate.

4. Bake18to21minutesoruntiltopislightgoldenbrownandcentersofrollsarecooked.Coolslightlybeforeserving.

METHOD:

Turkey Pesto Rollups - Great way to use turkey leftovers!

Experience Riedel’s revolutionary new glass series Veritas at this very special tasting. The Vertias line of glassware sets a new standard for machine blown glasses by giving them unsurpassed thinness, lightness and consistency of design in every glass at an amazing value driven price.

Book your tickets before December 24th and receive an equal number of tickets to our Birthday Festival on March 4th

Special gift

TICKETS $99*price includes Veritas four piece glassware set. Retail value of $165

Saturday, March 5, 2016 at 5pmRESERVEYOUR TICKETS

NOW!

THANK YOU to our22 Charity Wine Auction Sponsorsnd

FEATURED LOCAL RESTAURANTS & TOP CHEFS:

THANK YOU TO OUR CHAMPAGNE DONORS:

Azuridge Estate Hotel ~ Bonterra Trattoria ~ Briggs Kitchen & Bar ~ Bow Valley Ranche RestaurantBuzzards Restaurant & Bar ~ Calgary Stampede ~ Catch & �e Oyster Bar ~ Crickle Creek Co�eeEarls Kitchen & Bar ~ �e Fairmont Palliser ~ �e Fairmont Chateau Lake Louise ~ Great Events

Hyatt Regency Calgary ~ Kinjo Sushi & Grill ~ La Chaumière ~ Redwater Rustic GrilleVintage Chophouse Tavern ~ Westin Calgary ~ Whitehall ~ Worldwide Specialty FoodsYellow Door Bistro ~ Chef Duncan Ly ~ North Sea Fish Market ~ Parc Café & Brasserie

FEATURED VINTNERS:Arcanum Valadorna ~ Big Rock Brewery ~ Chateau Angludet ~ Chateau Lassegue

Chateau Margaux ~ Domaine Faiveley ~ Duckhorn Vineyards ~ Emilana Wines ~ Gahan BreweryGalerie ~ Grand Marnier ~ Hartford Family Winery ~ Heitz Cellar ~ Inniskillin Ice Wine

J Lohr Vineyards & Wines ~ Jackson-Triggs Ice Wine ~ Maison Louis Jadot ~ Maison Louis LatourMazzei ~ Kendall Jackson GR ~ Kim Crawford Wines ~ La Crema ~ Marchesi de' FrescobaldiMichele Satta ~ Noble Ridge Vineyards ~ Ridge Vineyards ~ Rodney Strong Vineyards ~ Pfa�

St. Supéry Estate Vineyards & Winery ~ Stags' Leap ~ Sterling Vineyards ~ Stonestreet Estate VineyardsTaittinger ~ Tenuta di Arceno ~ Terralsole ~ �e Fladgate Partnership ~ Tinhorn Creek ~ Tolaini

Vina Errazuriz ~ Wagner Family of Wine ~ Waterstone Winery ~ Yangarra Estate ~ Zenato Winery

THANK YOU TO OUR VINTAGE DONORS:

ACADEMY


DAVE THE BEER GUY’S

FAVOURITE HEALTHY RECIPE

Classes start APRIL 4, 2016! TICKETS ONLY $125Join us for a 3 night TRUSTED EXPERT EXCLUSIVE PROGRAM!

THE PERFECT GIFT FOR

THE BEER LOVER!

My favorite snack made from scratchHUMMUS AND VEGGIES THE HEALTHIER WAY• One can of rinsed chick peas• 3 tbls spoon of extra virgin olive oil• 1/8 of a cup of cracked hemp seeds• A teaspoon of ground flax seed• 1 teaspoon of sea salt (I use a couple garlic

cloves instead of salt for zip)• A squirt of fresh lemon juice• A teaspoon of garlic paste, or crushed raw

garlic for more zip again• Blend until paste, if it won’t blend add sodium

free veggie broth until it starts to mush• Slice any kinds of wonderful veggies and dip

away my friends• Pairs great with India Session Ales

“Dave is knowledgeable and delivers the information in a very entertaining way. It was fun discovering new beers!” - T MacDonald

“He made it fun and encouraged us to experiment. I would definitely recommend it to friends.”- A Fawcett, Graduate 2015

“Awesome! Lots of fun, good selection, and I learned a lot. Maybe more t-shirts; I love the t-shirt!”- J Richardson, Graduate 2015

“I really enjoyed the variety of tastings, many of which I would likely have never tried on my own. I can now say that I’m willing to branch out and visit a wider selection of brews!” - R Geib

WHAT PEOPLE ARE SAYING Reviews from Beer Academy


cooking withPeggy Perry

• 20 juniper berries • 1 1/2 pounds boned pork shoulder, cut into

pieces about 1 inch thick and 2 inches wide • 1/4 cup extra virgin olive oil • ¼ chopped onion • 1/2 cup dry white wine • 2 tablespoons good red wine vinegar • 2 ounce dried porcini mushrooms

• The filtered water from the mushroom soak • 3 flat anchovy fillets chopped to a pulp (no

taste of anchovy when done so don’t worry)• 1 TBSP fresh marjoram OR 1 tsp dried • 2 bay leaves, remove before serving• A pinch of salt • Black pepper, ground fresh from the mill

One of my favourite recipes, slightly adjusted from the Queen of Italian cuisine Marcella Hazem

Michele Satta Piastraia750ml

Peggy’s favourite winter stew. Enjoy paired witha glass or two of MICHELE SATTA PIASTRAIA

1 Wrap the juniper berries in a towel and crush them lightly using a meat pounder. Unwrap and set aside.

2 Choose a sauté pan that can later contain the pork pieces stacked no deeper than two layers. Put in the oil and turn on the heat to medium high. When the oil is hot, put in as many pieces of meat as will fit without being crowded, and cook them, turning them, until they are deeply browned on all sides. Transfer them to a plate, using a slotted spoon or spatula, and repeat the procedure until you have browned all the pork.

3 Add the onion, and cook the onion. Stirring, until it becomes colored a deep gold, then return the meat to the pan. Add the wine and vinegar and let them simmer briskly for about 30 seconds, then put in the cut up mushrooms, their filtered liquid, the chopped anchovies, the marjoram, the bay leaves, and the crushed juniper berries. Turn the heat down to cook at a very slow simmer, and turn over all the ingredients in the pan. Add a few pinches of salt and several grounds of pepper, turn the ingredients over once again, and cover the pan tightly.

I always make this a day or two ahead, as it always tastes better! If you have leftovers it freezes excellently.

4 Cook for 1.5 to 2 hours, until the meat feels tender when prodded with a fork. When it is done, transfer it with a slotted spoon to a warm serving platter. If the juices in the pan are thin and runny, raise the heat to high and reduce. If the pork has shed a lot of fat in the pan, tip it and spoon most of it off, without discarding any of the good pan juices. Pour the remaining contents over the pork and serve.

5 Serve on a bed of egg noodles, grilled polenta or barley risotto and of course a great glass of wine!

INGREDIENTS:

DIRECTIONS:

STEWED PORK with Porcini Mushrooms and Juniper

TRUSTED EXPERT APPROVED RECIPES


Other Charities the Vintage Fund has helped


Australian Pavlova

DIRECTIONS1Placetheeggwhitesinasmallmixingbowlandletstandatroomtemperaturefor30minutes.Meanwhile,drawa10inchcircleonapieceofwaxpaperandplace(writing-sidedown)onabakingsheet.Variation:Draw10fourinchcirclesonthewaxpaperforindividualbases.

2Addvanillaandcreamoftartartoeggwhites.Beatwithanelectricmixeruntilsoftpeaksform.Addsugar,1tablespoonatatime,beatingonhighspeeduntilverystiffpeaksformandsugarisalmostdissolved(about5minutes).Usingthebackofaspoon,spreadmeringueontothecircle,buildingthesidesuptoformabowl.

3Bakeina300Fovenfor35minutes.Turnofftheovenandletshelldryintheoven,withthedoorclosedforonehour.Removetheshellfrombakingsheetandpulloffwaxpaper.Storeinanairtightcontainer.

4Traditionalfillingissimplyfreshfruitofyourchoiceandwhippedcreamandtoppedwithfruitsauce.Anothergoodoneisicecream,nuts,fruitandsauce(“bananasplit”).

INGREDIENTS

• 2eggwhites

• 3/4teaspoonvanilla

• 1/4teaspooncreamoftartar

• 2/3cupsugar(orless,totaste)

FILLING

• Freshfruit(yourchoice)

• Whippingcream

THE PERFECT AUSSIE BURGER

• Bun/Burger

• Pineapple

• Cheese

• Lettuce

Whiletheburgersarecooking,BBQthebaconandpineapple.Toptheburgerswithbacon,thenaddcheeseandputbackonthebarbecuetomelt.Warmthebunsoverthebarbecue,too,ifyoulike.

Meanwhile,heatoilina10”nonstickskilletovermediumheat.Addeggs;cook,covered,untilyolksarejustset,about4minutes.Tobottomhalfofeachbun,addlettuce,beets,tomato,pineapple,andburgerpatty.

Topeachwithanegg;addtophalfofbun.

• Beets

• FriedEgg

• Bacon

• Tomato

Don’t miss Aussie Beach BBQ Festival coming onMarch 18!

ALL THINGS AUSSIE!

Vino E CucinaSunday, May 29th - Saturday, June 4th, 2016

Join Willow Park Wines & Spirits Trusted Expert, Michael Bigattini, from Sunday, May 29th to Saturday, June 4th, 2016. For the ninth year, we will lead a fun filled week of wine tasting, cooking classes and extravagant gourmet eating in the heart of Chianti. We will take side trips to Montalcino and Montepulciano. There will be walks, yoga and plenty of wine glass lifting. As you visit several of Tuscany’s finest wineries, your palate will become attuned to the nuances of the Sangiovese grape. You will learn about traditional wine making techniques and the latest trends. You will be welcomed into the homes of famous winemakers, share their table and discover how passion drives the wine business.

PRICE - $4,200 CADIncludes 6 night hotel stay, planned meals, tours and tastings, tour transportation and scheduled transfers from and to the Siena train station. A $500 deposit confirms your booking. Enjoy a $300 early booking discount for confirmations received by December 1, 2015. Balance Due March 1, 2016.


For more information about any of the following tours, or to place your name on the interest list for future adventures, email Linda at [email protected] or call 281-509-5565.

Seductive Spain’s Northwest FrontierSpain topped the charts last year for the first time as the number one producing wine country in the world. The food and wine of Spain is trending as the most important in the next decade, perhaps even supplanting Italy! Join Trusted Experts, Peter Smolarz and Erin Rosar, as they explore three of Spain’s most important appellations, Rioja, Navarra and Ribera Del Duero.

The group will meet in Madrid and travel together to the heart of the Ribera del Duero. We will spend two nights on the banks of the river visiting world class wineries. The renowned Vega Sicilia may be a highlight of our time here. From Ribera Del Duero we head into

SEDUCTIVE SPAINSunday, April 24 to Saturday, April 30, 2016

Peter SmolarzFine Wine Director

Rioja and Navarra making the tapas town of Logrono our base for an additional 4 nights.

Price $4,200 CADAn early booking discount of $500 will apply to bookings secured with a $500 deposit received by December 1st, 2015. The trip balance is due March 1st, 2016. Pricing is based on double occupancy. A $400 single supplement applies. The tour includes taxes, 6 night hotel accommodation, planned meals, tours and tastings, tour transportation and scheduled transfers to and from the train station.

For more information visit www.wptours.com or email Linda at [email protected]


Corporate Office& Main Store10801 Bonaventure Dr SECalgary, Alberta T2J [email protected]

www.willowparkwines.com

Willow Park Wines & SpiritsEau Claire162, 200 Barclay Parade SWCalgary, Alberta T2P [email protected]

Willow Park Wines & SpiritsRegina - Grasslands33, 4715 Gordon RoadRegina, SK S4W [email protected]

Visit www.willowparkwines.com to experience a brand new way to shop with us. Delivering to your door anywhere within Alberta!

NEW YEAR, NEW STORE!Online shopping NOW OPEN

2016 winter events calendar - calgary - linked

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