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occasionsOccasions is a premier food and drink magazine published byTranscontinental Media for NLC and is intended for the enjoyment of Newfoundland & Labrador consumers.

Publication Director: Greg Gill, NLCFood & Drink Editor: Mark DeWolfEditorial Board: Rob Simms – VP Sales and Marketing, NLCGreg Gill – Director, Marketing and Communications, NLCVicki Young - Category Manager, Spirits / Beers, NLCBlair Boland – Category Manager, Wines, NLCErin Brennan - Manager, Special Events, NLCMark DeWolf – Food & Drink Editor, Transcontinental

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Published By

Published for

Winter | 2013 / 2014

InsideWelcome 4Undiscovered Treasures 6Drink of the Season 8Themed Celebration 10Liquid Lexicon 23Mixology 28Tasting Menu 37Grape Expectations 47Winter Cocktails 54Producers Choice 59Restaurant Spotlight 61Expert Advice 66Beer Basics 70Last Bite 74

On the CoverTraditional favourites are always welcomeon a cold winter’s day. Whether stockingup for visitors, or selecting a gift for friends,Baileys Irish Cream and Kahlua Coffee Liqueur are always crowd pleasers. Find ourDrink of the Season; Nuts & Holly featuring Baileys, on page 8.

Themed Celebration Last Bite

Mixology On the Cover

CONTENTS

4 Occasions Winter 2013/2014

WEL

CO

ME

WELCOME | Winter

A Toast to LocalThe locavore trend is alive andwell in Newfoundland &Labrador. With the onset ofwinter, we don’t have to abandon our commitment tosupporting local. In ourThemed Celebration, foundon page 10, Heidi Wicks

discovers the cultural relevance of traditional local ingredients such as bakeapples, cod, moose meat andPurity products. We’ve made these ingredients the inspiration for a gourmet New Year’s Eve gala diningevent featuring dishes such as Panko Crusted CodCheeks, Moose Meat Ravioli and Bakeapple Cheesecake, among others.

Tis’ the Season for Sparkling WineThis holiday season, we inviteyou to entertain in style withour recommendations forsparkling wines. The sparklingwine category hasn’t been thispopular since a certain ‘BabyDuck’ helped a beer-and-spirit-drinking nation gain a taste for grapes, more thanfour decades ago. While Baby Duck has by no meanshad its last quack, the category is now more diversethan ever. We invite you to discover the major styles ofsparkling wines and enjoy our recipes for holiday-inspired sparkling wine cocktails in our Grape Expectations feature, found on page 54.

Fond of EntertainingThis holiday season, Chef RyanSkelton is serving up fonduerecipes, while Andrew Facey andMark DeWolf offer up pairingrecommendations. This winter,you don’t have to go to the Alpsto discover the pleasures of thisstyle of communal dining. Just

put on your best knitted sweater and invite the gangover for a night of fondue, wine and beer. Find therecipes and recommended pairings in our TastingMenu feature, on page 37.

Boom Town DiningLocal gourmand and celebratedauthor Ed Riche goes in searchof a new wave of St. John’srestaurants serving up inspiredcuisine to an urban populationthat is young, cosmopolitan andadventurous. In the process, Ed discovers that you don’t

have go further than Duckworth Street to discover two restaurants serving modern cuisine in St. John’s.Find Ed’s reviews of Saltwater Restaurant + Bar andThe Reluctant Chef in our Restaurant Spotlightfeature, on page 61 .

Winterwhere warmth is a state of mind


Blanc Limé(France,$16.99)“Enjoy life”Bring a littleFrench ‘joie devie’ into your holiday celebrations withthis zesty, whitewine based drink,popular in Frenchcafés.

Frescobaldi Nipozzano Riserva (Italy, $25.50)

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

Dreaming Tree Crush(California, $20.47)

“A Harmonious Blend” This red blend, loaded with sweet raspberryflavours, will have your feet tapping and may just get a standing ovation from the crowd.

Undiscovered Marques de Riscal Limousin(Spain, $21.49)

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

Banfi Chianti Superiore(Italy, $16.48)

“Bright and fruity”The ‘Superiore’ tag in thiscase refers to riper grapeswhich contribute rich, blackcherry fruit flavours.

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


Whiz Bang Barossa Shiraz (Australia, $20.45)

“Spice up the Holidays”This sweet spice and vanilla-scented Shiraz boasts appealing raspberry jam, plumand white pepper aromas andflavours. Spice up the holidayswith Whiz Bang.

Pyrat XO ReserveRum (750 ml, $49.99)

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

ChocolatRouge SweetRed (California, $18.47)

“Dessert in a Glass”This sweeter style of red wine boasts flavours reminiscent of chocolate-covered strawberries.

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

“A New Classic”The newest addition to theclassic malts range has woncritics over with light, spicyaromas and its soft, creamypalate.

Forty Creek CreamLiqueur (750 ml, $29.69)

“A Luxurious Ending”This unique blend of FortyCreek whisky and freshcream makes a great after-dinner drink at holidaycelebrations.

Smirnoff KissedCaramel Vodka(750 ml, $26.69)

“Add Heat with aKiss” Add a sweetnote to a cold winter’s evening bycombiningSmirnoff KissedCaramel Vodkawith warm milk.

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

“Bold but Smooth”This world-famousPorter delivers intense molasses,chocolate, coffeeand caramel notes,along with a smoothfinish.

DRINK OF THE SEASON | Winter

NUTS & HOLLYServes 4 ½ oz Baileys Irish Cream Liqueur

(750 ml, $30.69)½ oz Disaronno Amaretto Liqueur

(750 ml, $28.68)4 oz coffee 2 tbsp whipped cream 1 ½ tbsp toasted almond slices

Directions1. Divide the Baileys and Amaretto

among 4 coffee mugs.2. Top each with coffee.3. Garnish each with whipped

cream and ground almonds.

A TASTE OF

Festivity



FOOD | Themed Celebration


A CELEBRATION OF LOCAL INGREDIENTS

A TRADITION OF TASTE


Whether it's storytelling or food, Newfoundland & Labrador's traditions and culture areour heart and soul, our bread and butter. So it's no surprise that classic ingredients are still being used, whether in the recipes our grandmothers passed down, or in a modernreinvention by an award-winning chef.

Ingredients like cod, moose, turnip greens, cloudberries (affectionately known as bakeapples), Eversweet Margarine and Purity Hard Bread remain staples in both classicand modern Newfoundland food culture.

Celebrate the season with some of this province’s most loved ingredients. Enjoy ourrecipes that blend tradition with modern cuisine.

What to Drink:Few holiday celebrations are complete without a trip to your local Liquor Store. ScreechRum, Iceberg Vodka, Lamb’s Palm Breeze Rum and Wiser’s Whisky are staples of manycelebrations. Don’t forget to stock up on your favourite local beers such as Blue Star orBlack Horse, and support local vintners such as Auk Island, who craft excellent fruit wines.Serve their Moose Joose Blueberry-Partridgeberry or Jellybean Row Strawberry/Partridge with a holiday inspired feast.

Screech Rum (750 ml, $26.19)Iceberg Vodka (750 ml, $26.48)Lamb’s Palm Breeze Rum PET (750 ml,$25.99)Wiser’s De Luxe Whisky (750 ml, $28.18)Blue Star (12 pack, $23.99)

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

by Heidi Wicks

www.amarula.com Amarula is a rare fi nd. Appreciate accordingly. Represented by PMA Canada Ltd. | www.pmacanada.com

Find us on Facebook: facebook.com/Amarula

enjoy special Offers for a limited time

Amarula Cream Liqueur 375mlValid February 2ND - March 1ST, 2014

BONUSAIR MILES®

Warm up this winter with an AMARULA MOCHA....it’s the perfect alternative to dessert!

Combine 1 oz. Amarula Cream with 2 oz. hot coff ee and 2 oz. hot chocolate in a heat-proof mug. Top with whipped cream and enjoy.

Amarula Cream Liqueur 750mlValid November 18TH, 2013 - January 5TH, 2014

OFFREWARD MILES


The Starter : Cod The cod fishery was Newfoundland &Labrador's main industry for centuries, andthe hardships experienced by the fishermenwho braved the fury of the North Atlanticfor months at a time are representative ofthe geographic hardships all early settlers endured to make a life here.

The image of the cod fish, along with thepitcher plant and puffin, are a few that havecome to represent this province.

And of course, whether the fish is servedwith brewis, in a gooey bowl of cod augratin, pan-fried, deep fried on a paper plate with a pile of fresh-cut French fries, or dressed up as a gourmet dish, it remains a staple of the Newfoundland & Labrador diet.

Panko Crusted Cod Tongue with Pickled Spruce Tip Aioli Serves 6Oyster Bay Sparkling Cuvee Brut(New Zealand, $25.49)Oyster Bay Sparkling Cuvee Brut with its re-freshing acidity will bring out the woodsyflavours of the spruce tips while cuttingthrough the richness of aioli.

A Tradition of Taste

Panko Crusted Cod Tongue with Pickled Spruce Tip Aioli



3. Dredge the cod tongues in flour; shake offexcess.

4. Dip into the beaten egg; shake off excess.5. Dredge in the panko crumbs.6. Bake for 8-10 minutes.7. To plate, place a cod tongue on an Asian

spoon and garnish with a small dollop ofaioli and pickled spruce tips.

The First Course:Turnip GreensMany Newfoundlanders & Labradoriansdon't consider their Jiggs dinner completewithout the leaves of a turnip – one of thefew vegetables that will grow in rocky soil.

In a traditional Jiggs dinner, consisting of saltmeat, potato, carrot, cabbage, and turnip,not only do the greens provide a nutritionalboost, but forgetting them would almost beas bad as omitting the peas pudding or FiggyDuff. We’ve used them as part of a gourmetfirst course.

Purity Factories Limited Purity Factories Limited have been stockingNewfoundland & Labrador pantries since1924. College kids and Fort McMurray workers love a Purity care package arriving inthe mail, and Christmas Eve wouldn't becomplete without a bottle of Purity Syrupset out on the table, waiting for the Mummers to stop in.

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

Fish N’ Brewis Brandade with Salt Pork& Curry Braised Turnip GreensServes 6Serve with Moselland ‘Ars Vitis’ Riesling(Germany, $16.07)Riesling loves to be paired with salty elements and its honeyed fruit flavoursmake a wonderful juxtapose to smoky elements of the pork component.

Ingredients (brandade):2 pieces Purity Hard BreadSalt to taste 1 large can Purity Salt Fish1 ¼ cup mashed potato ½ cup parsley, finely minced ½ cup Parmesan, grated Salt & pepper ¼ cup butter


Ingredients (aioli):2 egg yolks 2 tsp Dijon Mustard 2 tbsp lemon juice ½ cup olive oil

cup vegetable oil Salt & pepper to taste Pickled spruce tips, reserved for garnish

Directions (aioli):1. Place the egg yolks, mustard and lemon

juice in a bowl. 2. Extremely slow, whisk in the oils until the

aioli is rich and creamy; season with saltand pepper and add the sliced spruce tips.

Ingredients (cod tongues):12 Cod Tongues Flour 1 egg, beaten Panko Crumbs

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

Fish N’ Brewis Brandade with Salt Pork & Curry Braised Turnip Greens


Braised Moose Meat Ravioli

Directions (brandade):1. Place Purity Hard Bread in a bowl filled

with water; soak overnight.2. Transfer Hard Bread (and water) to a

pot and season with salt. Bring to almostboiling; strain.

3. Mash the bread until it is soft. 4. Strain the Purity Salt Fish, discarding water.

Place in another pot and fill with water.5. Bring the water up to a boil and continue

to boil until the fish is flaky (3-4 minutes).6. Strain the fish and remove bones, if any.7. Preheat oven to 350º F.8. Combine the fish, Hard Bread, mashed

potato, minced parsley, Parmesan, salt andpepper. Form into 12 small cakes. Place ona parchment-lined baking sheet.

9. Melt the butter in a large pan overmedium heat.

10. Sear the fish cakes until golden brown oneach side. Transfer to a baking sheet andbake for 6 minutes.

11. Serve atop wilted turnip greens.

Ingredients (turnip greens):½ cup cubed salt pork ¼ red onion, thinly sliced ½ tbsp curry powder 4 cups loosely packed turnip greens 2 tbsp white wine 2 tbsp balsamic vinegar

Directions (turnip greens):1. Place a sauté pan over medium heat; add

the salt pork, onions and curry powder.2. Sauté until pork is crisp and onions are

soft; drain excess fat.3. Add the turnips greens, white wine and

balsamic vinegar.4. Sauté until greens are soft.


The Main Course:MooseWith the number of moose that now graze our highways and trot around in citycul-de-sacs, it may be surprising to learn thatthe species was originally brought into Newfoundland & Labrador.

Food Critic Karl Wells believes they weremeant to be here.

“Moose meat is the quintessential Newfoundland & Labrador game meat. Ittastes of our land, our berries, our forests,”he says. “Moose suits the Newfoundland &Labrador palate, and finds favour at moredinner tables than seal or even rabbit.”

Braised Moose Meat RavioliServes 6Serve with Masi Amarone Costasera (Italy, $43.49)This rich dish begs for a bold Italian red winesuch as Amarone.This wine with its intensedried fruit, wild herb and spice notes is afantastic companion to braised dishes; especially game.

Ingredients:cup grainy mustard

1 tbsp fresh parsley, minced 1 tbsp fresh thyme 4 tbsp Extra Virgin Olive Oil 2 lb moose stewing meat Salt & pepper 1 large onion, peeled, thinly sliced

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

Directions:1. Place the mustard, parsley, thyme and half

of the olive oil in a bowl; add the moosemeat and toss combine thoroughly. Seasonwith salt and pepper.

2. Place a large heavy-bottomed pot overmedium-low heat; add the olive oil andonions.

3. Sweat the onions until soft and translucent.4. Raise the temperature to medium-high

and add the moose meat and mushrooms;brown the meat.



Cloudberry, Purity Ginger Crisp and Eversweet Margarine Cheesecake

5. Add the red wine and chicken stock. Bringto a boil and then reduce to a simmer. Simmer the moose meat for 2-3 hours oruntil tender enough to pull apart with afork.

6. Strain the liquid and reserve. Pull apart themeat with a fork.

7. Return the moose meat, onions and mushrooms to the pot: add the heavycream and a ladleful of the reserved braising liquid; reduce until it creates a richsauce.

8. Meanwhile cook fresh pasta sheets according to package instructions.

9. To plate, place a spoonful of the moosemeat on plate, top with a pasta sheet thena ladleful of moose meat. Add anotherpasta sheet.

The Sweet Finish:CloudberriesCloudberries, also known as bakeapples, area rare treat for those who love tart and bitterflavours.

The amber-coloured berry thrives in Newfoundland & Labrador's many bogs andmarshes.

Cloudberries, or "bakeapples" are traditionally used in jams and desserts. Rodrigues Winery, in Markland, Newfoundland & Labrador, manufacturesExotique Wild Cloudberry Wine and Cloudberry Liqueur. Exotique is a 2001 GoldMedal Winner from Fruit Wines of CanadaCompetition, Silver Medal Award winnerfrom Kosherfest 1998, and Bronze MedalAward winner from InterVin International,1999.



jaguar

Jaguarof Newfoundland

luxury

Good Luck & Eversweet“Just a little bit o' Lucky, that'll make it alright,” said comedian Tommy Sexton in hisbest Nan voice, in the classic CODCO sketchthat satirized Good Luck Margarine commercials.

In addition to being a part of Newfoundland& Labrador's pop culture, Good Luck Margarine is a member of the Newfoundland Margarine Company family(along with Eversweet), helping to make irresistible homemade bread, rolls, toutons,and more, for generations. We’ve used it tomake a ginger crisp crust for cheesecake.

Cloudberry, Purity Ginger Crisp andEversweet Margarine CheesecakeServes 6-8Serve with Lapponia Lakka Cloudberry (500 ml, $25.61)Ingredients:1 ½ cups Purity Ginger Cookie crumbs

(approximately 10 cookies, crushed andground)

3 tbsp brown sugar 6 tbsp Eversweet Margarine, melted 3 (8-ounce) packages cream cheese, room temp3 eggs 1 cup sugar ¼ cup whipping cream 2 tablespoons freshly grated lemon zest 250-ml jar bakeapple jam

Directions:1. Preheat oven to 350 °F2. Combine the gingersnaps, brown sugar

and melted butter in a bowl. 3. Press the mixture onto the bottom of a

9-inch spring form pan and one inch upthe sides of the pan to form the crust.

4. Place the cream cheese in a large bowl;beat at high speed until light and fluffy.

5. Continue beating, adding one egg at atime and scraping the bowl often, until wellmixed.

6. Add the sugar, whipping cream and lemonzest; beat at low speed, scraping bowloften, until well mixed.

7. Spoon half of cheesecake mixture over thecrust.

8. Spoon half of the bakeapple jam over thecheesecake mixture; swirl with a knife.

9. Top with remaining cheesecake mixture.Spoon remaining preserve over cheesecake; swirl with knife.

10. Bake for 60-75 minutes or until centre isjust set. If the cake is browning tooquickly, loosely cover with aluminum foil.

11. Loosen sides of cheesecake from pan by arunning knife around the inside of thepan.

12. Let the cake cool in the pan for 2 hours.Cover; refrigerate 8 hours or overnight.Remove sides of pan. Store refrigerated.



land rover

Land Rover of Newfoundland

legendary

The After Dinner Tipple

NewfoundlandEggnogServes 1Ingredients:1 ½ oz Screech Rum (750 ml, $26.19)6 oz Central Dairies Eggnog½ tsp freshly grated cinnamonCinnamon stick

Directions:1. Combine the Screech and

eggnog in a large glass.2. Garnish with freshly grated

cinnamon and a cinnamon stick.

Editor’s Note: If you want tofancy it up a little, try making yourown eggnog; although we’re perfectly happy with the creamycharacter – and ease of preparation of Central DairiesEggnog. Start by warming 2 cupsof cream with ½ cup sugar. Next

whisk together 6 egg yolks in aseparate bowl. Slowly add half ofthe warm cream to the bowl;whisking constantly. Pour thecream and egg mixture into thepot with the remaining warmcream and heat for 5-7 minutesover medium-low heat; whiskingconstantly. Remove from heat andtransfer to a bowl. Add 2 ½ cups ofmilk; whisking constantly. Refrigerate until ready to use.


Newfoundland Eggnog


SPICECABINET

TheLiquid Lexicon | Spices


Liquid Lexicon | Spices

You might think the new wave of flavouredrums finding their way to your local LiquorStore was a reaction to the flavoured vodkatrend that began early this millennia andnever stopped. It may be, but flavouredrums have long been a recognized style ofrum: generally speaking, flavoured rums arewhite rums infused with fruits or spice. The ever-popular Captain Morgan OriginalSpiced rum was the first to really explore themarket in the early 1980s. Needless to say,Captain Morgan’s early experiment has become one of the world’s favourite spirits.It makes a wonderful addition to eggnog atChristmas, and can also be used to add zingto any mixed drink, such as a rum and Coke

(use vanilla Coke for a fruitcake-like flavoursensation). The popularity of Captain Morgan Original Spiced has spawned a newgeneration of flavoured rums, ranging fromfun and fruity, to richer and more complexspirits infused with vanilla and winter spiceflavours, such as George St. Spiced, SailorJerry and Lamb’s Black Sheep.

The popularity of spiced rums even led to anew generation of flavoured whiskies. NorthAmerican producers have fully embracedthe concept: the slightly sweeter taste profile appeals to a younger demographickeen to use the spirits for mixology. Don’t

expect Scotch whisky producers to join thetrend anytime soon! They have steadfastlyavoided any temptation to add flavouringagents – although the popularity of woodfinishes suggests they are not immune toflavour experimentation, and the addition ofcaramel for colour has long been a practiceof many Scotch whisky producers.

Get to know some of the key flavour agentsused in making flavoured rums and whiskiesand discover for yourself a world of cocktailpossibilities. See our handy spicy flavourchart on the following pages.


Vanilla spiced spirits make excellent mixeddrinks when combined with ginger ale or ginger beer.

Spice Vanilla

Cocktail Suggestion

Captain Morgan SilverSpiced Rum (750 ml, $27.68) and Captain MorganOriginal Spiced Rum (750 ml, $27.68)These spiced rums relyheavily on the sweet, exoticflavour of vanilla.

Wiser’s Spiced Vanilla Canadian Whisky (750 ml, $29.69)An excellent marriage of wood, exoticvanilla and grain flavours.

FeaturedBrand(s)

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

Clove

The Kraken Black Spiced Rum (750 ml, $30.05) Cloves, vanilla, cinnamon, andcharred oak barrels provide some ofthe rich seasoning of this premiumspiced rum.


SPIC

E C

AB

INE

TTh

e


Mix these spiced rums and whiskies withwarm apple cider.

Cinnamon

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

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

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

Honey

Jack Daniel’s Honey (750 ml, $31.68)Sweet honey and molasses notesbalance the natural spicy character of this classic whiskey.

Screech Honey (750 ml, $27.68)Smooth, sweet taste of honeyand citrus, with subtle notes ofvanilla & spice - provides perfection to your glass! Garnishwith a lemon wedge. ScreechHoney - The first honey flavouredrum on the market. A verysmooth, high quality rum with nosugar added.

Try our recipe for Espresso, Chocolate andMaple Cream in our Winter Cocktails featureon page 56.

Maple

Crown Royal MapleFinished Whisky (750 ml, $36.65)What could be moreCanadian than thismaple infused whisky?Sweet maple andcaramelized sugar notesblend harmoniouslywith its rich woodyflavours.


Matter PaneerIngredients:250gm cottage cheese (paneer), cut into slices2 cups/200gr green peas (hara matter), boiled4tbsp/60ml vegetable oil2 bay leaves (tej patta)2/150gm onions, medium sized, grated1 tsp/5gm ginger (adrak) paste¾ tsp/4gr chilli powder¾ tsp/4gm turmeric (haldi) powder3/300gr tomatoes, medium sized, liquidized2 tbsp/30gm yoghurt (dahi) beaten2tbsp/30gm creamA pinch sugar¼ tsp garam masala1tbsp coriander (dhaniya) leaves, chopped

Method:

for 30 sec; add cottage cheese and fry, on medium heat, on both sides until light brown. Remove, cool and cut into 1” cubes. Keep aside.

add bay leaves, grated onion, and ginger paste; fry till light golden brown, stirring occasionally. Add red chilli powder and turmeric powder; mix well. Add liquidized tomato and fry until the oil separates. Add beaten yoghurt and fry until oil separates.

cottage cheese; cook for a minute.

sugar. Bring to the boil and simmer for 5 minutes. Add garam masala and coriander leaves; mix. Serve hot.

Try this vegetarian delight!

Lunch BuffetFine Dining in Evening


Tanqueray Cucumber GimbletServes 1Ingredients:

3 slices cucumber

3 slices cucumber for garnish

1 ¼ oz Tanqueray No. 10 (750 ml, $43.68)

¾ oz simple syrup

¾ oz lime juice

1 oz tonic water

1 slice cucumber peel

Directions:1. Place three slices of cucumber on the

bottom of a Collins or highball glass.2. Fill with ice.3. Add gin, simple syrup, lime juice and

tonic water; stir.4. Place a slice of cucumber peel on top.

Beverages | Mixology

ClassicCocktailswith aTwist



Zacapa ManhattanServes 1Ingredients:

1 ½ oz Ron Zacapa 23 Year Old Rum

(750 ml, $85.67)

½ oz sweet vermouth

1 dash bitters

Twist of orange peel

Directions:1. Fill an Old-fashioned (rocks) glass

with ice.2. Add Ron Zacapa, sweet vermouth

and bitters.3. Garnish with a twist of orange peel.


Ketel One Perfect MartiniServes 1Ingredients:

2 oz Ketel One Vodka (750 ml, $30.69)

½ oz dry vermouth

½ oz sweet vermouth

Skewer green olives

Twist of lemon

Directions:1. Place vodka and vermouth in a cocktail

shaker filled with ice; shake.2. Shake vigorously and strain into a chilled

cocktail glass.3. Garnish with a skewer of green olives

and garnish with a twist of lemon.




Crown Royal SidecarServes 1Ingredients:

1 oz Crown Royal Whisky (750 ml, $29.69)

¼ oz Grand Marnier Liquor (750 ml, $46.10)

2 oz sweet & sour mix

Lime wedge

Directions:1. Place Crown Royal Whisky, Grand

Marnier Liquor and sweet and sour mixin a cocktail shaker filled with ice.

2. Shake vigorously and strain into a chilledcocktail glass.

3. Garnish with a lime wedge.

Sit back and enjoy the holidays.

CRUZAN BLACK STRAP

CRUZAN BLACK STRAP EGGNOG

1.5oz Cruzan Black Strap Rum4oz Prepared Eggnog


TASTING MENUFond of Fondue

Classic Cheese Fondue

This edition, we’ve created a Tasting Menu that is allabout gathering friends over on a cold winter’s eve for acelebration of food and drink. Chef Ryan Skelton hascreated three fondue dishes that are guaranteed to deliver lots of flavour. NLC’s Sommelier and SeniorProduct Knowledge Consultant, Andrew Facey, findspremium wines to partner these dishes while Occasions’Food and Drinks Editor, Mark DeWolf searches outgreat brews.

Classic Cheese FondueServes 4 to 6

Andrew’s Pick:Santa MargheritaValdobbiadeneProsecco Superiore DOCG(Italy, $20.47)Dry bubbles makea great pairing tothis dish. While theusual suspects,Cava and Champagne wouldwork very nicely,

my suggestion is a product thatis fairly new to NLC. While themelted cheese will coat and tireyour palate, this wonderfulsparkler from Northern Italy hasthe required amount of bothacidity and effervescence tostrip it clean and keep everything fresh and new in themouth. I would open a bottle ofthis while I was preparing thedish and continue with itthroughout the night. This wineis a crowd pleaser both in Italyand abroad.

by Andrew Facey with Mark DeWolf Recipes by Chef Ryan Skelton

TASTING MENU | Pairings


Mark’s Pick: Rickard’s Dark Ale (473 ml Can, $3.70)I have often said that cheese is better served

with beer rather thanwine. In this case, I willstand by my convictions. I would normally recommend a Bock stylebeer from Germany but inthis instance the sweetmalty and maple likeflavours of Rickard’s DarkAle will harmonize withthe nutty nature of these

cheeses. The beer’s carbonization will alsoserve to cleanse the palate from the richness of the cheese.

Ingredients½ lb grated Emmenthaler Swiss Cheese½ lb grated Gruyere Cheese2 tbsp cornstarch2 cloves fresh garlic, crushed1 cup dry white wine1 tbsp fresh lemon juice1 tbsp Kirsch liqueur½ tsp dry mustard

¼ tsp salt and freshly ground pepperPinch ground nutmeg1 loaf French bread, cubed1 loaf pumpernickel or rye bread, cubed

Directions1. In a mixing bowl, toss together the grated

cheeses and cornstarch to coat evenly: setaside.

2. Rub the inside of a saucepan with thegarlic, then discard cloves. Add wine andlemon juice: gently bring to a simmerover medium heat.

3. Slowly add the cheese. Stir constantly toprevent cheese from sticking. Cook justuntil all the cheese has melted and issmooth. Do not let the mixture come toa boil.

4. Stir in the Kirsch, mustard and seasonings.

5. Transfer the fondue to a serving pot set over a low flame to keep the fondue warm.

6. Serve with cubes of French and pumpernickel or rye bread.

Asian Seafood FondueServes 4 to 6 Andrew’s Pick: Condes de Albarei Albarino Rias Baixas (Spain, $22.49)I have selected this Albarino from RiasBaixas in Northwestern Spain due its affinity with seafood in general, and Asiancuisine more specifically. While almost anycrisp, dry, white wine would pair nicely with

this dish I am going with atried and true offering –one that I have had greatsuccess matching withseafood for many years.This wine is very food-friendly as it boasts livelyacidity and intense fruitcharacter reminiscent ofpeach, apricot, apple and ahint of citrus.

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Mark’s Pick: Pilsner Urquell(500 ml Can, $3.82)Beer has a natural affinity to Asian inspiredseafood dishes. In most Asian countriesthere is little history of matching their cuisine with wine. However, beer (as well as sake) has long

been used to quench thepalate from the spicier elements of Asian spices. Aclassic Pilsner such as Pilsner Urquell from Czech Republic with its floral andgrassy hop aromas andcrisp, clean finish will makea great accompaniment tothis dish.

There is no better place to celebrate a Christmas party then at Scrunchions Restaurant at the Bay Roberts Hotel. We have everythingyou could ask for including live music, great food prepared as you like it, and by far the best dining venue on the Conception Bay North shore.

Talk to our manager or our chef about all your special requests, they will be happy to oblige you in any way they can.

It's that time of year when generosity and love are foremost in ourthoughts and deeds. Why not celebrate this spirit with friends, family,and colleagues at Scrunchions Restaurant this Christmas Season.

The only way you can be disappointed is if you don't book yourplanned event early!

72 - 76 Water Street, Bay Roberts Conception Bay NL CanadaPhone: 709 786 4700 Toll Free: 800 786 4703 www.bayrobertshotel.ca

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

Weddings- Private wedding consultation- Customized menus- A garden patio with views of

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Ingredients4 cups beef broth 1 cup water 4 green onions, halved8 stems fresh cilantro, torn1 small knob fresh ginger, thinly sliced2 cloves garlic, crushed2 tbsp low sodium soy sauce1 tsp sesame oil1 tsp dried dulse flakes1 small red chili pepper, halved (optional)Fresh seafood such as salmon, shrimp and scallops

Directions1. Bring the broth and water to a gentle

simmer in a large pot over medium heat. 2. Add remaining ingredients and simmer

15 to 20 minutes to infuse the broth withflavours. Taste and season if necessary.

3. Meanwhile, arrange all ingredients fordipping on a large platter, cover and setaside.

4. Strain the broth and transfer to hot fondue pot set over a medium flame tokeep hot.

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

Mocha Chocolate FondueServes 4 to 6Andrew’s Pick: Banfi Rosa RegaleSparkling DOCG (Italy, $27.75) After years of searching for a suitable winepairing for chocolate, I believe that I have

finally found it. Banfi RosaRegale hails from the area ofAcqui, in Italy’s Piedmontregion. It is made from100% Brachetto – a grapevariety predominantlyfound in this corner of thewine world. This wine isfairly light-bodied andhighly aromatic with distinct aromas of roses,cherries and wild

strawberries. While dark chocolate would bemy first recommendation for this wine, I can envision it working admirably with this dish.

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Mocha Chocolate Fondue

Mark’s Pick: Young’s Double ChocolateStout (500 ml, $3.99)

When matching a beveragealcohol to chocolate, I often recommend avoiding wine.While grape based dessertwines combine well withfruit based desserts, the richespresso, mocha and chocolate notes found inmany Stouts and Portersstrike a better flavour synergy with chocolate

based desserts. Not to mention, beers’ carbonation helps cut through the inherentgluey richness of chocolate. I tend to preferthe sweet malty notes of Porter over thedrier nature of most Stouts but in this casethe appropriately named Young’s DoubleChocolate Stout makes an excellent pairing.

Ingredients¾ cup 35% whipping cream2 tbsp Kahlua Liqueur (50 ml, $3.18)1 tbsp instant coffee1 tbsp liquid honeyPinch salt12 oz semisweet chocolate, finely choppedBiscottiFresh fruit such as strawberries



&REST, RELAXenjoy

indulge yourself or someone you love in one of these spaexperiences, and make it a relaxing Occasion!Directions

1. Heat ½ cup cream in a saucepan overmedium heat until scalded but not boiling.

2. Stir in the Kahlua, instant coffee, honeyand salt until blended and instant coffeehas dissolved; reserve ¼ cup of thecream.

3. Remove pan from the heat, add thechocolate, swirling to cover it completelyin the cream and let sit for one to twominutes. Gently stir until all the chocolate has melted and the mixture issmooth.

4. Adjust consistency of fondue with reserved cream; if necessary.

5. Transfer chocolate to serving pot setover a low flame to keep the fonduewarm. Serve with Biscotti and fresh fruits such as strawberries.

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GRAPE EXPECTATIONS | Sparkling Wines

SparklingWine Simplified "I drink it when I'm happy and when I'm sad. Sometimes I drink it whenI'm alone. When I have company I consider it obligatory. I trifle with itif I'm not hungry and I drink it when I am. Otherwise I never touch it,unless I'm thirsty." – Madame Lily Bollinger

Of course, Madame Bollinger was referencing her own popular brandof Champagne but we share a similar reverence for all sparkling wines.With sparkling wines growing in popularity, a wide range of styles haveemerged on your local Liquor Store shelves.

Here is a quick guide to help you discover which style has the most appeal for you.




The Light and Easy Do you find Champagne too strong in flavour? Perhaps you arelooking for a clean, refreshing sparkling wine that everyone canenjoy. Look for wines made using the Charmat Method, which issometimes referred to as the Metodo Italiano. Unlike their Frenchcounterparts, the Italians champion making sparkling wine by re-fermenting a base wine in a steel tank rather than in a bottle.This infuses the wine with naturally produced carbon dioxide andfine bubbles, but unlike Champagne, does not pick up lots of theyeasty, bread-like character of Champagne and other wines usingthe Méthode Champenoise (Methode Traditionelle/TraditionalMethod). The end result, except for those wines made using particularly aromatic grapes is a style of sparkling wine focused onfresh fruit flavours and crisp acidity. They are often made dry oroff-dry, but some are made in a semi-sweet style.

Classic Styles: Prosecco from Northern Italy, German Sekt (drierstyles), many moderately priced sparkling wines from New Worldcountries such as Canada, USA or South America.

Holiday Inspired Pairings: Hors d'oeuvres, fresh cheeses, fruitplatters and charcuterie (cured meats and cheese) boards.

Great Examples Available at your local Liquor Store:Concha Y Toro Casillero del Diablo Sparkling Brut (Chile, $18.47)

Wolf Blass Yellow Label Sparkling (Australia, $17.48)

Holiday Inspired Cocktail: [yellow tail] Bubbles Holiday BelliniServes 6Ingredients:

¼ cup simple syrup

1 cup chilled pomegranate juice

1 cup chilled cranberry juice

1 cup fresh or frozen cranberries

1 bottle [yellow tail] Bubbles (Australia, $14.48)

Fresh rosemary for garnish

Directions:1. Combine the simple syrup, pomegranate juice, cranberry juice

and cranberries in a pitcher; stir.2. Top with [Yellow tail] Bubbles or [yellow tail] Bubbles Rose3. Fill highball glasses with the Holiday Bellini and garnish each

with a sprig of rosemary.



The Bold and ComplexWhile Champagne continues to hold court as the queen of classicsparkling wine production, there are a number of new entrants tothis once rarified and exclusive court. The basics of the MéthodeChampenoise are quite simple. A base wine is made – ideally richin extract but also high in acidity – and then placed in a bottle witha sweet liquid (liqueur de tirage) and yeast; then sealed. The wineundergoes a secondary fermentation in bottle which provides fine,long-lasting bubbles. The wine continues to rest on the lees, developing nut, fresh bread and toasty aromas and flavours. Theintensity of these flavours varies depending on the amount of timespent on the lees. Just before bottling, the yeast is removed andvarying amounts of sweetness are added to determine the finalcharacter of the wine. Some of the most exciting innovations inthis category are home-grown. Many Canadian sparkling winesare being lauded by local, national and international critics alike.Some of the best are being made in Ontario, but top wines arealso emerging from both coasts. For the best values, of this style,look to premium Spanish Cava.

Classic Styles: Champagne, Sparkling Saumur, Spanish Cava, topquality Canadian

Holiday Inspired Pairings: Oysters (baked or served on the halfshell), rich creamy cheeses, smoked salmon, lobster and scallopbased hors d’oeuvres.

Great Examples Available at your local Liquor Store:Champagne Veuve Doussot Brut Grande Cuvee (France, $45.99)

Pol Roger Brut Champagne (France, $67.77)

Gloria Ferrer Sonoma Brut (California, $30.47)

Holiday Inspired Cocktail: Sparkling DecadenceServes 6Ingredients:

4 oz Jost Ortega Icewine (200 ml, $24.14)

1 bottle Veuve Clicquot Brut Champagne (France, $74.77), chilled

6 slices peach

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



The Fun and FruitySome of the most popular sparkling wines are now being madefrom aromatic grape varieties such as Muscat (Moscato) and Brachetto: even Lambrusco, popular in the 70s and 80s, is making a comeback. The fragrant aromas of these wines, oftenreminiscent of tropical and exotic fruits and fresh flowers, are typically supported by palates with at least some sweetness. Someare only off-dry, but many are made in unabashedly sweet styles.The best, such as Italy’s Moscato D’Asti are made using the samemethods as Prosecco, while less expensive versions get their bubbles from injections of carbon dioxide.

Classic Styles: Moscato D’Asti, Brachetto D’Acqui, Sparkling Muscat

Holiday Inspired Pairings: platter of grilled shrimp, fresh cheeses,prosciutto and melon, cheesecake, white chocolate truffles

Great Examples Available at your local Liquor Store:Wolf Blass Sparkling Moscato (Australia, $15.49)

Banfi Rosa Regale Sparkling (Italy, $15.26)

Holiday Inspired Cocktail: Moscato CocktailServes 6Ingredients:

18 melon balls

1 piece ginger

6 tsp honey

1 bottle Wolf Blass Sparkling Moscato (Australia, $15.49)

1 can club soda

1 lime, juiced

Directions:1. Place three melon balls on each skewer; repeat until all the

melon balls are used.2. Rub the outer rim of 6 chilled cocktail glasses with a piece of

ginger.3. Place a teaspoon of honey and lime juice in each glass; stir.4. Fill the glasses with equal amounts of the Moscato D’Asti and

club soda. 5. Garnish with a skewer of melon.

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Hot & WINTER CO


SpicyOCKTAILS

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

Grand Marnier Chocolate ChaudServes 2Ingredients:

12 oz whole milk

Zest of 1 orange

4 oz Lindt bittersweet chocolate, grated

2 oz Grand Marnier (750 ml, $46.10)

Pinch of coarse sea salt

Freshly whipped cream

Grated extra dark chocolate for garnish.

Directions:1. Place the milk in a pot with the orange zest.2. Bring the milk to a simmer for five minutes and then let sit for

five minutes to infuse the orange essence into the milk; strain toremove the zest.

3. Bring the milk back to a simmer and then add the grated bittersweet chocolate.

4. Add the sea salt and stir until the chocolate and milk are wellcombined.

5. Place one ounce of Grand Mariner into each of two warmedmugs; top each with the hot chocolate.

6. Top with fresh whipped cream and grated extra dark chocolate.

Recipes created by Jessica Alsop

COCKTAILS | Hot & Spicy

Espresso, Chocolate &Maple Cream Serves 1Ingredients:

4 oz coffee cream

2 oz bittersweet chocolate, grated

Pinch of coarse sea salt

1 shot of hot espresso

1 oz Baileys Irish Cream Liqueur

(750 ml, $30.69)

½ oz Crown Royal Maple Finished

Whisky (750 ml, $36.65)

Whipped cream

Grated dark chocolate for garnish

Directions:1. Place the cream in a pot and

simmer, and then add thegrated chocolate and sea saltuntil well combined.

2. Remove the cream from theheat and add to a stemmedmug.

3. Top with espresso, Baileysand Crown Royal and stironce.

4. Garnish with a dollop offresh whipped cream andsome grated dark chocolate.

Buttered Ginger Orange Rum Serves 1Ingredients:

4 tbsp packed brown sugar

1 tsp very finely grated fresh ginger

root

2 tsp ground cinnamon

1 orange, finely zested

1 tsp cloves

1 tsp allspice

1 cup butter, room temperature

6 oz fresh apple cider, warmed to a

simmer

1 ½ oz Captain Morgan Dark Rum

(750 ml, $26.19)

Directions:1. Combine all of the dry

ingredients with the butter,and mix well, creating a compound butter and keepin a cool place.

2. For each drink, warm astemmed mug and place onetablespoon of butter mixturein the bottom.

3. Add the Captain MorganDark Rum to each mug andtop with the apple cider.

4. Refrigerate the remainingbutter. It will keep if kept coolallowing you to create mulledbuttered rum at any moment.

Spiced Rum NogServes 1Ingredients:

1 ½ oz Captain Morgan Original

Spiced Rum (750 ml, $27.68)

3 oz coffee cream

1 oz vanilla simple syrup*

Fresh grated nutmeg as a garnish

Directions:1. Combine all the ingredients,

except the nutmeg, in aBoston glass or cocktailshaker filled with ice; shakevigorously.

2. Strain into a glass and topwith grated nutmeg.

* To make the vanilla simplesyrup combine one cup ofsugar and one cup of water in apot. Bring to a boil and dissolvethe sugar. Let the syrup cooland then add two vanilla beanpods cut in half, both by lengthand width. Let the simple syrupsit for at least 2 hours beforeusing.

Moselland ‘ArsVitis’ Riesling(Germany, $16.07)

Buy it for the scenery; enjoy it for the wine. Thisrefreshingly fruity, off-dryRiesling from Germany’srenowned Mosel Valley is aperfect pairing with holidayhors d’oeuvres, scallops andis great with turkey too.

AlexanderGrappa(700 ml, $32.95)

This grappa, distilled fromgrape skins, makes an elegant gift. Often enjoyed cold it also pairswell with dark chocolateand makes a fantastic addition to a cup ofespresso. Warm up a coldwinter’s night withAlexander Grappa.

TalamontiTre Saggi MontepulcianoD’Abruzzo DOC(Italy, $16.48)

Here’s your next dinnerparty wine. Although it is sogood that it might just become your ‘house wine’.This full-bodied wine boastsaromas of cloves, vanillaand cherry and blackliquorice flavours. The finishis soft and warming. A greatmatch to winter fare such ashearty pastas, braised lamband roast beef. 90 Pts – Wine Enthusiast

Producers’Choice

Fat Bastard PinotNoir VDP(France, $17.48)

The perfect wine to pairwith turkey is here. Thislively and elegant Pinotoffers strawberry, raspberry, cherry and lightfloral aromas and flavours.Its smooth texture andsmooth finish will appealto a wide range of tastes.We think it is fantasticwine to serve to a crowdduring the holiday season.

J. Lohr SevenOaks Cabernet(California, $20.05)

This holiday season givethe gift of quality andconsistency. If you want aguaranteed crowd pleaserserve this robust red winewith black plum, blueberry, cherry, aniseand vanilla aromas andflavours. It is a perfectpairing to roast beef, butalso a great match tochocolate truffles.

Sensations by Compliments HotSmoked Atlantic Salmon StripsSet the tone for your holiday party with Sensations by Compliments Hot Smoked AtlanticSalmon Strips. With a moist, succulent textureand rich flavour they’re perfect served with creamcheese and slices of artisan baguettini. Made inAtlantic Canada and available in two greatflavours. Try All Dressed or Maple Pepper.

Sensations by Compliments Hot Smoked AtlanticSalmon Strips 150 g

($6.49 Available at most Sobeys Stores.)

Purchase in-store or online atwww.nlliquor.com

Redemption available only in Newfoundland and Labrador.


St. John’sBOOMING

DINING SCENEGood thing his wine director isso young. Scott Cowan has tohit the ground running four orfive times a month, imagining,testing and then acquiringwines to match the fare. It freeshim from having to keep a largecellar and enables him to sometimes offer bin ends anddelisted products at a bargain.

The scallops are a ceviche, delicately dressed with coconutcurry and lemon grass andserved with irresistibly crisp, fried wontons. This combination is shrewdly pairedwith Cave Springs’ barely off-dry Riesling, fromBeamsville Bench in Ontario.And that Gator vamp on Butter Chicken is treated to thesame grape, different terroir,the more robust 2010

The ReluctantChefTony Butt’s reluctance to jumpfrom film and television production back into the restaurant business was genuinebut the seeming echo of “…waiting list” from the staff answering the phone proves itwas misplaced.

Tony’s returned to a stove onDuckworth Street to deliver achef’s menu which changesweekly. The Friday we visit, itfeatures scallops, alligator andmoose and the preparations arePeruvian via Thailand and Canton, Punjabi and Italianate.It’s a culinary eclecticism thatcompounds variety. One weekto the next, you’ll be hardpressed to guess what Tony iswowing consumers with.

by Ed Riche

RESTAURANTS | St. John’s

The Reluctant Chef

The Reluctant Chef


��

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Experience

��Tia Connolly Jonathan O'Dea

SaltwaterRestaurant +BarAdam Gollop had two culinaryepiphanies. The first, as for somany nascent chefs, was thefood of a simple, family-runrestaurant in Paris. The secondwas in northern Labrador watching the mining camp’scook, in his whites, landing thechar he would serve the crew for supper.

Both influences are evident onthe plate at Saltwater: freshestlocal ingredients with a Frenchbistro attitude to preparation.And the Croatian sway of Saltwater’s owner/factotumSerge Stojic sees the best Atlantic products sometimesgetting the Adriatic treatment.Thus you are served a pristine,plumb juicy tile of halibut undera roasted pepper, tomato andolive blanket … with scrunchions.It’s all there, and with the accompanying Mount Sciosavoury-flecked potato cake, it

Dr. Heidemann's Graacher Himmelreich Spatlese from theMosel. Tony dares to serve hismoose meat braised overhouse-made gnocchi. The potato and flour pasta is toooften leaden, but Tony’s beenperfecting his touch since hisfirst restaurant gig at an Italianjoint, 15 years ago. These gnocchi are feather weight. Big game like moose demands a brawny wine and Scott got hiswith a Washington State Syrah,the 2008 L’Ecole 41.

It all ends gracefully with another dish of surprising airiness, a light chocolatecheesecake that fit perfectlywith a glass of Oloroso sherry.

The Reluctant Chef perhaps, butmore than willing guests.

The Reluctant Chef 281 Duckworth Street, St. John’s(709) 754-6011www.facebook.com/

TheReluctantChefRestaurant


Saltwater Restaurant & Bar

Please enjoy our wines responsibly.

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Making moments worth sharing for over 30 years.

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of the boisterous St. John’s scene.Adam says he wants the diningroom to be noisier than thekitchen, he wants to see a few elbows on the tables. He assertsthis is “shabby chic” but theroom’s walls of narrow off-whiteplank and the economic decoration is too clean and well litfor that description. The openspace could as easily be twine loftback of a fishing stage or swishdigs in Tribeca.

We finish with a moist, partridgeberry pudding, bursts of tartness lifting it somewherelighter than it can be. Okay, nothing French or Croatian aboutthat, but we’re in Newfoundland& Labrador, after all.

Saltwater Restaurant + Bar284 Duckworth Street, St. John’s (709) 754-5670 www.saltwaterrestaurant.ca

all works. Keeping up the Frenchside, they pair it with a bracingLaroche Chablis.

At another table someone is cooing over cloud-like codtongues and a salt cod cake with acorn and tomato chow and aPommery mustard aioli.Stoneleigh Sauvignon Blanc, withmore Loire style than many New Zealand versions, is the perfect foil.

Earlier there was a chowder withhouse-smoked cod and baconthat, with the Saltwater signatureCaesar – shrimp, Montreal steakspice and fresh horseradish – hasyou begging them to open forSunday brunch. But the spot istoo hot for that: Fridays and Saturdays are always full, and theteam (they really are a team)needs some time off.

They aren’t bemoaning their part


Saltwater Restaurant & Bar


The cold weather is upon us, and the holidayseason is fast approaching. Changing temperatures mean a change in the foodsthat many of us eat, with rich meats androot vegetables often taking center stage.Whether you are looking for a perfect pairing for lamb shanks, or just a nice gift for someone who you think deserves it, yourlocal Liquor Store has a wine for you.

Here are five wines that I hope to beindulging in at some point over the coming months….

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

Bubbles…Brouette Vouvray Brut Blanc (France, $19.98)I love bubbles! This dry sparkler from theLoire Valley is made in the traditionalmethod (the same method used in theChampagne region). Vouvray is a regionknown for the Chenin Blanc grape variety,and this wine admirably demonstratesChenin Blanc’s ample acidity and stone fruitaromas and flavours. Start off any festive occasion with a chilled flute of this wine, or serve it with finger foods and lighter fishdishes.

Andrew Facey

Rosé…Malivoire Ladybug Rosé VQA (Ontario, $19.50)This gem from the Niagara Peninsula in Ontario should not fool you by its name orits colour. It is dry, and it is well-made. WhileI usually sip on my rosés quite chilled, on apatio, in the summer, this wine can be enjoyed any time of year as it is a great foodwine. It is another great match to Christmasdinner and features crushed red fruits suchas cherry and strawberry and mouth-watering acidity to cleanse your palate aftereach bite of food.


ANDREW’S PICKS FO


White…Whitehaven Marlborough Pinot Gris(New Zealand, $21.49)New Zealand – the land of Sauvignon Blanc– is fast becoming known for other aromaticvarietals as well. One sip of this Pinot Grigioby Whitehaven will show you why. The cool-climate growing conditions foundthroughout the country help to preserve thegrapes’ natural aromas of pear and peach, aswell as its crisp acidity. Regular stirring of thelees after fermentation has added a beautifulcreamy texture and mouth feel to this wine. I really enjoyed this wine with turkey dinnerlast Christmas.

Red…Masi Amarone Costasera (Italy, $43.49)This wine has a special place in my heart as itwas the actual product that set me on mywine journey so many years ago. Masi’sAmarone made me realize that all red winesdo not taste the same, and that I was goingto have to delve deeper into the subject.This wine which is traditionally servedthroughout the world at Christmas time iswonderfully balanced and features driedfruit flavours reminiscent of raisins, dates,figs and prunes. Serve a bottle of this winewith blue cheese after a meal and you toowill be a believer.

Sweet…Chateau Romer du Hayot 2005 (France, 375ml, $24.74 )This product, from the Sauternes region insouthern Bordeaux, is sweet. Very sweet! It is a delicacy best served after a meal, either with, or as a dessert, or for the adventurous amongst us, it is the PERFECTaccompaniment with pan-seared foie gras.As far as Sauternes go this wine offers realvalue when compared to others coming outof the region, and 2005 was an excellent vintage for creating these rich, medium- tofull-bodied, botrytis- affected wines. In thehalf bottle format this wine by ChateauRomer du Hayot is the perfect way to end anintimate meal for two!

OR THE HOLIDAYS

Coors Banquet was born in Golden,

Colorado when Adolph Coors first brewed it in 1873.

Legend has it that, in the late 1800s thirsty miners

threw celebratory banquets with Coors as the

honorary beer because of its superior craftsmanship.

It was nicknamed “The Banquet Beer”.

COORS BANQUET IS NOW AVAILABLE IN NEWFOUNDLAND AND LABRADOR

12x355ml Cans - $26.50

6x355ml Cans - $14.58

473ml Cans - $3.49

MUST BE LEGAL DRINKING AGE.

AVAILABLE AT PARTICIPATING RETAILERS. WHILE SUPPLIES LAST.

OORS BANQUET IS NOCNEWFOUNDLAND AND LABR

OORS BANQUET IS NONEWFOUNDLAND AND LABR

1 Cans55ml2x3

Cans55ml6x3

Cans3ml74

AILAVVAW AAVOORS BANQUET IS NOADORNEWFOUNDLAND AND LABR

$26.50-Cans

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AILABLE IN ADOR

by Steve Riley

Ever since I discovered that there was moreto beer than just a social beverage, I havebeen frustrated by the disproportionateamount of books about beer versus booksabout wine. Shelf after shelf on Merlot,Cabernet Sauvignon, the history of wine,leading a wine tasting, geographical wineguides, and winemaking just to name a few.Besides some classics from Canada’s ownStephen Beaumont and the legendaryMichael Jackson (not that MJ - the beerlegend), the beer shelf was practicallyempty.

That is until recently. With a growing number of small brewers making flavourfulbeers that push the boundaries on stylesthat have been forgotten for decades, andpeople’s thirst for knowledge, there are finally more books on the subject of beer.

Wondering what to get that beer loverof yours this upcoming holiday sea-son? Look no furtherthan these great beerbooks.

Books B&BEER BASICS | Great Reads

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in learning more about the technical aspects of brewing as this will lead to agreater understanding of how yourfavourite beer styles are made.

Beer History

Brewed In Canadaby Allen Winn SneathDespite being thirty years old, I still reallyenjoy reading this book every couple ofyears. It chronicles the 350 year history ofbeer in Canada, but it’s the developmentsin the past 150 years that I find particularlyinteresting. This book helps the reader understand how the Canadian beer business evolved to its current state on theshoulders of John Molson, John Labatt, andthe Oland families. Sneath digs deep intothe business side of the industry from yearspast and weaves it all together for thereader. In the process the reader discovershow East Coast brewing families havehelped shape the Canadian beer industry.

fantastic book to keep handy for a reference as it has easy to find informationand has excellent illustrations. If you arethinking of taking your Cicerone (certifiedbeer expert) or Prud'homme exam, thisbook is where you should start.

For the Beer Expert

How to Brewby John Palmer Palmer explains brewing in simple terms inthe first half of the book, then in muchmore technical, detailed terms in the

second half. This book is best suitedfor someone who has been involvedwith beer for a bit, who wants a more

technical understanding of each ingredient’s role in the beer makingprocess. If you have moved past extract brewing and are now all-grain

brewing, this book is foryou. You don’t have to brewat home to find value

For the Novice

Tasting Beer by Randy MosherWhen I am asked for a good all-around beer book, I recommendTasting Beer by Randy Mosher without hesitation. Mosher explainseverything in a non-technical andeasy to understand style. In this bookhe takes the reader through an introduction on ingredients, brewingprocess, styles, tasting procedures,beer and food pairing, and even provides some great trivia. This is a

BrewsGRAPE EXPECTATIONS | Sparkling Wines


Beer & Food

The Brewmaster’s Tableby Garrett OliverThis book has long been considered thebible of beer and food pairing. Oliver isboth the Brewmaster at Brooklyn Breweryand a Chef. While the book can be a bitdry in some parts, the chapters on his discovery of beer and food pairing and thetechniques that he suggests are worth thetime spent on this almost 400 page book.Oliver provides the reader a solid historylesson of five major styles that have shapedthe beer world and the reference chart forbeer and food pairing in the back is worththe price of the book alone.

A Great Read

Are you interested in reading about the history of IPA’s and pubs in the UK? I recommend reading anything by PeteBrown – one of my favourite authors onany subject. Now excuse me while I curl upin front of the fireplace with a glass of Imperial Stout and a great book aboutbeer...now that we finally have some selection. Cheers!

Warming BrewsMike Buehler (akathe Beer Thief) isNewfoundland &Labrador’s only Certified Cicerone(Level 2). Here aresome of Mike’s

recommendations for warming brews toenjoy during the holiday season. To learnmore about Mike and the events he coordinates visit www.beerthief.ca.

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

BEER BASICS | Great Reads

ClassicShortbread

FOOD | Last Bite


“ How do we get invited to so many parties?” “ I guess we’re just

that smooth.”

Please drink responsibly.

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