Occ Newfoundland summer 2013

Occasions NL Summer 2013 2_1-843422087.e$S_Layout 1 13-05-16 3:55 PM Page 1

master your grill

Sensations by Compliments Whole Grain Dijon Prepared Mustard

Sensations by Compliments Roasted Garlic

Seasoning Paste

Compliments Worcestershire

Sauce Find this and other recipes at sobeys.com

taste ofSummer

PER SERVING (1/4 OF THE RECIPE): 610 calories, 48 g protein, 27 g total fat (9 g sat. fat), 155 mg cholesterol, 41 g carbohydrates, 1 g fi bre, 5 g sugars, 1,100 mg sodium

Combine ground beef, egg, mustard, garlic and Worcestershire sauce in a large bowl. Mix until just blended, then shape into 4 large patties. Cover with plastic wrap and refrigerate until ready to use. Pre-heat barbecue to medium-high. Season patties with salt and pepper on both sides, then grill with lid closed for about 10 min., fl ipping once.

1 1⁄2 lbs (750 g) lean ground beef1 egg3 tbsp (45 mL) Sensations by Compliments Whole Grain Dijon Prepared Mustard2 tbsp (30 mL) Sensations by Compliments Roasted Garlic Seasoning Paste1 tbsp (15 mL) Compliments Worcestershire Sauce1⁄4 tsp (1 mL) salt1⁄2 tsp (2 mL) pepper

handmade beef burgerPrep Time: 10 min. Total Time: 25 min. Makes: 4 burgers

OccasionsIFC_Sum2013.indd 1 13-04-19 5:08 PM


3www.occasionsmagazine.ca/nlc

lbs (750 g) lean ground beef1

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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 - Special Events Coordinator, NLCMark DeWolf – Food & Drink Editor, Transcontinental

Group Publisher TC Media: Fred FianderSales Manager: Sue KosloskiAccount Executives: John Eagles, Mark DeWolf, Annie LangleyFood & Drinks Editor:Mark DeWolfArt Director: john eatonAdvertising Coordination:Meaghan FerdinandPhotography: Perry JacksonFood Stylist & Props:Mark DeWolfContributing Writers: Mark DeWolf, Steve Riley, Andrew Facey,John Nowlan, Sandra NowlanCopy Editor: Lori Covington

Copyright 2013 by TC Media Inc. All rights reserved. Reproduction of any article,photograph or artwork without expressed written permission from thepublisher is strictly prohibited. Materialssubmitted for consideration should be accompanied bya self-addressed stamped envelope. The publisher cannot accept responsibility for unsolicited materials.

211 Horseshoe DriveHalifax, Nova Scotia, B3S 0B9Tel: 902.421-5888 Fax: [email protected] www.tc.tc

DisclaimerOccasions Magazine makes no warranties of any kind, written or implied,regarding the contents of this magazine and expressly disclaims any war-ranty regarding the accuracy or reliability of information contained herein.Occasions Magazine further disclaims any responsibility for injuries ordeath incurred by any person or persons engaging in these activities. The views contained in this magazine are those of the writers and advertisers; they do not necessarily reflect the views of Occasions Magazine and its publisher, TC Media.

Please note all products listed within this publication are available in mostNLC stores throughout Newfoundland & Labrador. Prices and availabilitysubject to change without notice.

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

www.nlliquor.com

Published By

Published for

Summer | 2013

InsideWelcome 4Undiscovered Treasures 6Drink of the Season 8Themed Celebration 11Beer Basics 24Featured Interview 30Q & A With Andrew Facey 33Liquid Lexicon 36Tasting Menu 38Mixology 44Restaurant Spotlight 51Grape Expectations 56Last Bite 62

On the Cover Nothing says summer more than an icecold beer such as Corona Extra. Enjoy itstraight out of the bottle, with a wedge oflime, or mix it up a bit by adding someClamato juice and Caesar spices. Find ourrecipe for a Canadian Michelada in ourDrink of the Season feature on page 8.

Themed Celebration Last Bite

Mixology On the Cover

CONTENTS


4 Occasions Summer 2013

WELCOME

WELCOME | The Summer Issue

Bigger is BetterThe best parties require a minimal amount of preparationand fuss. This summer we’rerecommending a number ofpitcher drinks that deliver lotsof flavour but can be preparedbefore guests arrive. When theparty gets going, all you have to

do is add ice and serve. Find our pitcher drink recipesin our Mixology feature on page 44.

Inspired by Our Ocean,Lakes, Rivers andStreamsWe’ve been inspired by theAtlantic Ocean, our lakes,rivers, streams and the bountyof local ingredients to create asummer tasting menu highlighting fresh seafood.NLC’s Sommelier and Senior Product Knowledge Consultant, Andrew Facey, and Occasions’ Food andDrink Editor, Mark DeWolf, have selected a wine tomatch with each. Enjoy the recipes in our TastingMenu feature on page 38.

The Mediterranean GrillOutdoor grilling occasionsdon’t have to be filling or fattening. We’ve taken our cuefrom the diet of those living in regions along the Mediterranean coast. While theflavours are Mediterranean,most of the ingredients can be

sourced from local farmers. When collecting your groceries for this or any outdoor celebration this summer, make a point of buying local. Find the recipesin our Themed Celebration feature on page 11.

Going Gourmet with BeerTake the dinner party outside this year. With ourtips for beer and food pairings, all you have to dois light up the barbecue, filla cooler with ice and a selection of new beersnow available at NLCLiquor Stores. Find our tips and few easy beer friendlyrecipes in our Beer Basics feature on page 24.

Summertime!let’s have some


www.therooms.ca | 709.757.8000 | 9 Bonaventure Ave. | St. John’s, NL

MAY 11 – SEPTEMBER 8, 2013

MARY PRATTRenowned Newfoundland and Labrador artist Mary Pratt will be celebrated in a 50-year retrospective exhibition that will open at The Rooms in May 2013, then tour Canada until January 2015.

A project by The Rooms and the Art Gallery of Nova Scotia, with support from the Department of Canadian Heritage, Museums Assistance Program.

When you appreciate art. When you crave creativity. When you’re happiest being inspired, challenged, even surprised. There’s one place where your spirit can truly soar: The Rooms. Find out more today at therooms.ca.

Mary Pratt, Salmon on Saran, 1974. Oil on Masonite, 45.7 x 76.2 cm. Collection of Angus and Jean Bruneau



Lab Red (Portugal,$15.49)

“Ripe berries and plum flavoursand a hint ofspice in the finish” This unpretentious red likesunpretentiousflavours. Grilled sausagesanyone?

Dreaming Tree Chardonnay(California, $20.47)

“Like drinking apple pie. Creamy, spicy and lots ofroast apple flavours.” We’re dreaming about thiswine with some barbecued chicken.

Apothic White (California, $18.47)

“Floral, spicy, fruity andimpressively smooth.”Who needs food? Thiswine just needs somecompany.

These ‘Undiscovered Treasures’have us dreaming about summerentertaining.

Undiscovered Concha Y Toro Marques deCasa Concha Pinot Noir (Chile, $23.49)

“Savoury, herbaceous and silkysmooth.” Enjoy slightly chilledwith grilled salmon.

Santa Margherita Chianti (Italy, $22.99)

“Tastes like cherries andberries and finishes with lipsmacking acidity.” This all-purpose red wine can be drunk with just about anything.

Treasures



Tempt No. 9 CiderStrawberry & Lime(330 ml, Denmark,$2.74)

“Apples, strawberriesand lime. Enough said.”We’re tempted to enjoythis one anywheresunny.

Hop City Barking Squirrel(473 ml, Ontario, $3.81)

“Nutty, caramel malt flavours and alittle dry hop bite in the finish.”It may only be a squirrel on thepackaging but this beer has ahoppy bite.

Breezer RealJus Ruby RedGrapefruit (4 x 355 ml,Ontario,$13.62)

“Tastes like rubyred grapefruitjuice with a kick.”Let’s sit on theporch with thisone and let theday pass us by.

Apothic Red (California, $18.47)

“Sweet aromas and jammyfruit flavours” Great on itsown and even better withribs with a sweet barbecuesauce.

Corona Extra (12 x 330 ml, Mexico, $26.19)

“Light, fresh and thirst quenching.” Allthis beer needs is a cooler full of ice anda wedge of lime.

Guinness Black Lager (6 x 330 ml, Ireland,$14.85)

“Roasted malt and coffeenotes yet surprisinglysmooth and easy to drink.”Set out some smokedsalmon and enjoy this beer.

BreezerSpritzer Lime(330 ml, Ontario, $3.28)

“Citrusy andspritzy.” Cottage anyone? A great summer’s day refresher.



DRINK OF THE SEASON | Summer

CANADIANMICHELADAWe’ve added a Canadian twist toMexico’s classic beer cocktail by incorporating Clamato juice.

Serves 1 Ingredients1 lime, juiced2 oz Clamato juiceDash TabascoDash Worcestershire 1 Corona Extra (12 x 330 ml, $26.19)

Sea salt

Directions1. Rim a glass by wetting the rim ofthe glass with a lime wedge andinserting into a bowl or plate fullof sea salt.

2. Place the lime juice, Clamato,Tabasco and Worcestershire inthe glass.

3. Fill with Corona.

THE TASTE OFsummer

M4V 3B7, T: 416.968.1100 - F: 416.968.2315

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GRILL

FOOD | Themed Celebration

Grilled Sweet Potato with Hazelnut Pesto


The Mediterranean diet has become synonymous with ahealthy approach to living. The cuisine of Greece, SouthernItaly, Southern France and Southern Spain relies heavily on vegetables, fresh herbs, fish, poultry, olive oil and wine. Thesefoods provide inspiration for an outdoor barbecue featuringdishes that are lighter than classic North American barbecuestaples, but no less flavourful.

As for the wine; you don’t have to open a big red to go withthese dishes. Do as they do in Southern France and enjoy achilled rosé. A number of delicious rosé wines, from both sidesof the Atlantic, are available at an NLC Liquor Store near you.

Here are just a couple to look out for at NLC:Casal Mendes Rosé (Portugal, $11.18)Skinnygirl California Rosé (California, $14.98)

Mediterranean

1 2013-05-02 10:34 AM



AntipastoGrilled Fennel Serves 8-10Ingredients2 bulbs fennel, washed, fronds removed¼ cup olive oil2 tbsp balsamic vinegarSalt & pepper to taste1 lemon, cut into wedges

Directions1. Slice the fennel bulbs lengthwise into ¼-inch thick slices.

2. Brush the fennel with olive oil and bal-samic vinegar and season the slices withsalt and pepper.

3. Place the fennel slices over medium heat.Close lid of the barbecue and cook for 5minutes per side.

4. Serve the fennel warm and accompaniedwith lemon wedges. A squeeze of lemonjuice helps balance the natural sweetnessof the fennel.

Editor’s Tip: Grilling or roasting fennel brings out a wonderful sweetness in the vegetable andsubtly subdues its powerful anise flavour. Youcan grill the fennel ahead of time. Whenready to serve, place the fennel on a non-stick baking sheet and warm in the ovenfor 4-5 minutes at 400 ̊F.


THEMediterranean GRILL

Grilled Fennel




Balsamic Marinated Grilled Mushrooms Serves 8-10Ingredients3 tbsp garlic, minced2 tbsp fresh thyme½ cup olive oil¼ cup balsamic vinegar6 large Portobello mushrooms, stem, gills removed

Crumbled goat cheese for garnish

Directions1. Combine the garlic, thyme, olive oil andbalsamic vinegar in a bowl.

2. Add the mushroom caps and marinate forup to an hour.

3. Grill the mushrooms over medium-highheat for 5 minutes per side.

4. Slice and serve with crumbled goat cheese.

Editor’s Note: These grilled mushrooms have a great affinitywith goat cheese. Consider serving slices oftoasted baguette and crumbled goat cheeseon the side.

Grilled Sweet Potato with HazelnutPestoServes 8-10Ingredients½ cup hazelnuts, ground 1 clove garlic, minced1 ½ cups tightly packed basil½ cup Parmesan, grated1 tsp lemon juiceSalt & pepper to taste⅓ cup olive oil3 large sweet potatoes, washed, sliced (¼-inch slices)

4 tbsp olive oil

Directions1. Place the first six ingredients into a foodprocessor and pulse 4 or 5 times until combined.

2. With the motor running slowly add theolive oil until a rough paste forms.

3. Brush the sweet potatoes with the remaining 4 tbsp of olive oil. Season withsalt and pepper.

Balsamic Marinated Grilled Mushrooms

4. Grill the slices of sweet potato overmedium-high heat for 3-4 minutes per side.

5. Serve accompanied with the hazelnutpesto.

Editor’s Note: You can have some fun with the pesto accompaniment. A classic basil pesto works,but you can also try substituting walnuts forthe hazelnuts, or mixing up the herbs. Tryusing a portion of watercress or arugula instead of the basil to give the pesto a peppery spiciness.

Roasted Tomatoes with MozzarellaServes 8-10 Ingredients5 firm tomatoes, halved, seeds removedSea salt & pepper to taste4 tbsp olive oil2 cups fresh mozzarella, roughly torn10 large basil leaves, chiffonade (sliced in thin

strips)


Roasted Tomatoes with Mozzarella


Directions1. Place the tomato slices, cut side up, onlarge pieces of foil. We recommend 3 to 4tomato halves per piece of foil.

2. Season the tomatoes with salt and pepperand drizzle with olive oil.

3. Fold up the foil to create a tight package.4. Place the foil packages on top rack of barbecue set to medium-high heat. Roastfor 15-20 minutes.

5. Carefully remove the foil packages and,using oven mitts, cut open with scissors.Watch that the escaping steam does notburn you.

6. Carefully transfer the roasted tomatoes toa serving platter and top with equalamounts of fresh mozzarella and basil.

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Editor’s Tip: This works well as a component of an antipasto plate. You can also try roastingcherry tomatoes, drizzled with olive oil and atouch of smoked paprika for a Latin inspiredaccompaniment to barbecued steak.

Grilled Zucchini StripsServes 6Ingredients1 cup balsamic vinegar 3 medium zucchini, sliced lengthwise (¼-inchthick slices)¼ cup olive oil2 tbsp rosemary, finely choppedSalt & pepper to taste

Directions1. Place balsamic vinegar in a pot and reduce

over medium-high heat. When the balsamic has reduced by two-thirds, remove the pot from the heat and let cool.It should be a thick syrup.

2. Brush slices of zucchini with olive oil andseason with rosemary, salt and pepper.

3. Grill the zucchini slices over medium heatfor 3 minutes per side.

4. Place the zucchini on a serving platter anddrizzle with balsamic syrup.

Editor’s Tip: Leftover balsamic syrup can add a punch offlavour to salads, is wonderful drizzled oversautéed mushrooms or can even be drizzledover strawberries for a unique dessert.


Grilled Zucchini Strips


Grilled Vegetable Salad

The original Pinot Grigio

CAMPAIGN SUPPORTED BY REGULATION EC N. 1234/07CAMPAGNE FINANCÉE PAR : REGULATION EC N. 1234/07


Grilled Vegetable SaladServes 8Ingredients2 cups grilled sweet potato, roughly chopped2 cups grilled fennel, roughly chopped 2 cups Portobello mushrooms, roughly chopped2 cups roasted tomatoes, roughly chopped 2 cups grilled zucchini, roughly chopped8 basil or mint leaves

Directions1. Transform your vegetable antipasto into a

colourful salad. Start by roughly choppingyour grilled vegetables.

2. Place a layer of roasted tomatoes on thebottom of jar.

3. Add a layer of mushrooms, a layer of sweetpotatoes, a layer of grilled fennel and alayer of grilled zucchini.

4. Garnish with a basil or mint leaf.5. Accompany the salad with really good

extra virgin olive oil and high quality balsamic vinegar and let guests add it totheir salad as desired.

Editor’s Tip: Another fantastic jarred accompaniment to aMediterranean-inspired feast is marinatedmozzarella. Simply place pieces of fresh mozzarella in a jar and fill with herbs such asrosemary and thyme, add a few squeezes oflemon juice and top with olive oil.


Grilled Greek Chicken

Grilled Greek ChickenServes 8Ingredients8 boneless chicken breasts, scored4 tbsp rosemary, chopped8 cloves garlic, minced¼ cup olive oil1 tbsp caper juice (liquid from a jar of capers)4 lemons juiced, zested3 tbsp capersPepper to taste

Directions1. Combine the rosemary, garlic, olive oil,caper juice, lemon juice and zest in a large,non-reactive bowl.

2. Add the chicken and toss; refrigerate andmarinate for 3 hours.





Salad Niçoise

3. Remove the chicken from the liquid andseason with pepper.

4. Grill over medium-heat for 8-10 minutesper side.

5. Remove the chicken and serve. Top eachbreast with a teaspoon of capers.

Editor’s Tip: Score the top of your chicken breast beforemarinating it to help the flavours infuse.

Salad NiçoiseServes 8-10Ingredients1 tbsp Dijon mustard1 shallot, minced1 tbsp dried oregano1 tbsp anchovy paste⅓ cup red wine vinegar¾ cup olive oilSalt & pepper to taste1 ½ lb red potatoes, quartered, boiled2 lb green beans, trimmed, steamed1 small red onion, thinly sliced½ cup Niçoise olives (If you can’t find Niçoise olives,

substitute any black olive. Nicoise Olives are

available at most Superstore or Dominion locations

in Atlantic Canada.)

8 plum tomatoes, quartered8 hardboiled eggs, shells removed,

cut into quarters

Directions1. Place the Dijon, shallot, oregano, anchovy

paste and red wine vinegar in a bowl.2. Slowly whisk in the olive oil; season with

salt and pepper.3. Add the rest of the ingredients, except the

eggs, to a bowl.4. Add enough vinaigrette to the bowl to just

cover the vegetables and gently toss.5.Divide the salad amongst bowls and top

each with the remaining boiled eggs.

Editor’s Tip: Traditionally this salad would have tuna in it.We’ve omitted it as we intend it to be a sidedish for the chicken. Transform this into amain course by adding grilled tuna.


O N D I S C E R N I N G T A S T E

O Y S T E R SB E ST O R D E R E D I N M O N T H S that contain the letter ‘R’ and always best when local,

bracingly fresh and shared with the table. Sauces and garnish are a matter of personal preference

but are best used sparingly. When accompanied by an icy shot, straight up, oysters are a wildly

delicious way to satisfy the cocktail hour.

FACEBOOK.COM/GREYGOOSE

Enjoy Responsibly ©2013. GREY GOOSE, ITS TRADE DRESS AND THE GEESE DEVICE ARE TRADEMARKS. VODKA - 40 % ALC. BY VOL. DISTILLED FROM GRAIN.


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20 Occasions Summer2013

McGillicuddy’sRaspberryLiqueur(Ontario, $25.69)

Add a little fun to summer festivities with Dr. McGillicuddy’s

Raspberry. This fruityschnapps delivers afresh blast of raspberry aromasand sweet berryflavours. Blend it with fresh fruit andice for a cold and refreshing summercocktail.


Greek Yogurt and Seasonal Fruit ParfaitServes 8-10Ingredients6 cups Greek yogurt 1 cup honey6 cups seasonal fruitMint for garnish

Directions1. Combine the yogurt andhoney in a bowl; mix well.

2. Place ¼ cup of the fruit inthe bottom of a parfait glassand top with ¼ cup of theyogurt mixture; repeat untilall the fruit and yogurt is finished.

3. Garnish with fresh mint.

Editor’s Tip: Another interesting twist tothis dish is to substitute freshfigs for local fruit. Add toastednuts and you have anotherwonderful dessert recipe foryour repertoire.

Greek Yogurt and Seasonal Fruit Parfait

Sensations by Compliments Aged Balsamic Vinegar of ModenaThis flavourful balsamic vinegar is produced by slowly reducingthe grape must allowingcarmelization to occur, giving it a much smoother finish. It is amust try for salads, grilled vegetables, grilled meats and fish.

Sensations by Compliments Aged Balsamic Vinegar $4.69 Available at most Sobeys Stores

��

The Leyton Gallery of Fine ArtWe carry some of the most important rising national and international artists living and working in Eastern Canada.

The works range from realism to emotionalism to abstract symbolicwork. We carry paintings, prints, and sculpture.

We rent to buy, will do private consultations, and will ship anywhere.

The gallery prides itself on its relaxed atmosphere and welcomingsocial and informative environment.

6 Clift's-Baird's Cove, off Water Street, St. John's, NL

(709) 722 7177

[email protected]

Newfoundland& Labrador

Experience

��Louise Sutton Jillian Waite


Canadian Club® Canadian Whisky Cocktails, 6% Alc./Vol. ©2013 Canadian Club Whisky Company, Walkerville, Ontario, Canada. www.facebook.com/canadianclubcanada Follow us on Twitter

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NOW AVAILABLE!



BEER BASICS | Gourmet Pairings

Who doesn’t love entertaining outdoors witha cooler full of beer? With the new selectionof beers available at NLC Liquor Stores thissummer, no matter how gourmet the food,there is always a perfect beer pairing.

When pairing beer with food, follow somesimple principles and you’ll find a great match.Here’s a few tips to making the most of yoursummer food and beer pairings.

• Light-bodied beers pair well with light food.Serve a crisp Pilsner with crudité or a limeflavoured Lager with tortilla chips and salsa.

• Full-bodied beers pair well with full-flavoured foods such as barbecued meats.

A hearty Stout is a great match to smoky ribsor even grilled game.

• Flavourful beers should be matched withflavourful cuisine. That’s why India Pale Ales(IPA) which often boast intense hop aromasand flavours are great matches to Indian cuisine. Try a hoppy IPA with grilled lambchops rubbed with tandoori paste.

• Sweetness in your food should be matchedwith a similar level of sweetness in your beer.Likewise, tart flavours in your beer (oftenfound in traditional wheat beers) should bematched with a similar level of tartness inyour food. Try serving a tart wheat ale withseafood enhanced with a citrus component

or with a summer salad. Alternatively, try asweeter style of Stout or Porter with chocolate.

• Treat hops much like tannins and acidity inwine. Hoppier beers tend to cut through therichness (the fat) of food. Try matching yourfavourite hoppy ale with a cut of meat witha little more fat content, such as grilled ribeye.

On the following pages are a few of ourfavourite new brews available at NLC LiquorStores and some summer food suggestions togo along with them.

Going Gourmetwith Summer Beer and Food Pairings

Occasions NL Summer 2013 2_1-843422087_1-843396397.e$S_Layout 1 13-05-16 5:45 PM Page 24

Melville's StrawberryCraft Lager

This isn’t infused withstrawberryflavouring. Thisis a real beer,made with real strawberries.Its refreshingsweet and tart balance makeit the perfect pairing to asummer salad.Make your

salad with fresh salad greens,sliced strawberries, toasted al-monds, brie and a citrus vinai-grette and serve it withMelville’s Strawberry CraftLager.

“Water makes the beer.”We can’t help but agree.

ST. JOHN’S, NL, CANADA

www.icebergbeer.com

Made with pure25,000 year old iceberg water.

Stella Artois Steamed Lobster

Stella Artois Steamed Lobster

Stella Artois continuesto be one of theworld’s most-lovedpremium lagers. Its distinctive flavour anddry finish make it agreat accompanimentto local seafood.

Serves 4Ingredients½ lb butter 2 bottle Stella Artois 4 1-½ lb lobsters

Directions1. Melt butter in a large stock pot. 2. Add 2 bottles of Stella Artois

and bring to a boil. 3. Add 4 1-½ lb lobsters and cover

pot. Steam for 12-15 minutes. .



Konig Lüdwig Weissbier:

This classic wheat beer is a littlespicy and definitely very citrusy. Itmakes a great pairing to grilledscallops served with afresh squeeze of lemon.

Boris Lager

Ooh la la! Who said,“the French only knowhow to make wine”? Thislight lager from Alsacehas a slightly hoppy

finish. Try serving this thirst quencher withgrilled cod.

Guinness Black Lager

You have to trythis beer to believe it. It offersthe coffee andtoasty aromasand flavours ofGuinness, but the

refreshing character of a lager.What could be better withsmoked oysters or barbecuedsalmon?

Magic Hat No. 9

The brewery describes thisbeer as a “dry, crisp, not-quite pale ale.” It is definitely distinctive, andwhile it has a little hop character in the finish, itisn’t as dry as classic PaleAles. This beer’s mix ofsweet malt character and light hop flavours

make it a great pairing to blue-cheese stuffedgrilled pork tenderloin.

Waterloo Traditional IPA

A good introduction to the IPAstyle, but not as intense in flavouras the Muskoka Mad Tom IPA. Trythis one with grilled chicken lightlyseasoned with Indian spices.


Grilled Citrus Shrimp & Bud Light Lime

Grilled Citrus Shrimp & Bud Light Lime

This super-refreshingbrew boasts the easy-drinking taste of BudLight with a splash ofnatural lime flavour.

Serves 4-6

Ingredients30 large shrimp, peeled,deveined 1 cup lime juice ½ cup cilantro, chopped 1 tbsp ginger, minced

Directions1. Marinate the shrimp in the lime

juice, chopped cilantro and freshminced ginger for 30 minutes.

2. Thread shrimp on skewers andgrill over medium heat for 2-3minutes per side.


4% ALCOHOL95 CALORIESZERO COMPROMISES

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*4% alcohol by volume. †Per 341 mL serving. ®/MD Anheuser-Busch, LLC.


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Muskoka Mad Tom IPA

This dry-hopped beer is a bold, full-bodied ale with vibrant hop aromas anda lingering citrus hop finish. Be bold: rubsome tandoori paste over lamb chopsand throw them on the grill. A Canadian-made beer modelled after aclassic British beer style and matchedwith Indian ingredients. Call this globalcuisine at its best.

Fullers London Porter

This is the world’s most popular Porterfor good reason. It simply abounds withrich chocolate and roasted malt flavours. Interestingly, it makes a good pairing tooysters, but we suggest finishing off yournext outdoor dining occasion with a pintof Fullers London Porter paired withplanked brownies. That’s right, you cancook brownies on the barbecue.


®/MD Anheuser-Busch, LLC

CANADA’SBIG BIRTHDAYBASHSUNDAY, JUNE 30TH THE NAVIGATORSMONDAY, JULY 1ST OUR LADY PEACE

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1 1

PERSONALITIES | Chris Hatcher

Wolf Blass Chief Winemaker Chris Hatcherhas been at the same company for a quartercentury - impressive in any business - andthus is intimately familiar with the everevolving wine industry and its trends.

One of the biggest trends in the wine industry, including in Australia, is the conceptof “somewhereness”. That is wines that reflect their region of origin. These are oftenmade in cooler climates that better expressterroir. Hatcher and Wolf Blass have becomeleaders in this move, as they were with creating multi-regional blends decades ago.

“The only luxury/premium wines we blendare our icon Black Label and our YellowLabel. All of our other premium and luxurywines are regional,” explains Hatcher. One ofhis favourites is their Platinum Label Shiraz.“It has always been a Shiraz from theBarossa,” he notes. “and since the 2008 vintage it has been from a single vineyard.”

Other excellent Wolf Blass regional wines,available at NLC Liquor Stores, include theGrey Label Cabernet Shiraz from LanghorneCreek and their Gold Label line includingEden Valley Riesling, Adelaide Hills Chardonnay, Barossa Shiraz and CoonawarraCabernet.

Although Wolf Blass’s biggest selling winesare blends, Hatcher has always made winesbased on origin. “I have only ever blended ifthe resultant wine was superior to the indi-vidual components,” he explains.

The industry’s understanding of viticulturehas improved dramatically, so that singlevineyard and regional wines can stand ontheir own. “Today, with balanced fruitpicked at optimum flavour profile and agreat winery,” says Hatcher, “we no longerneed to blend across regions in our premium and luxury wines.”

As for working with the legendary WolfBlass, Hatcher knows where he stands. “As Ihave been working at the winery for 25years,” he offers, “I understand the stylesthat made the winery so successful, and I amvery respectful of Wolf's opinions and success. However, I strongly believe we mustcontinually evolve our wine styles and makethem relevant for today.”

“I am a good custodian of the wines,” heconcludes, “because I am respectful of ourpast but continually look to the future.”

Meet Chris Hatcher at NLC’s Wine Show.October 24th - 26th at the St. John’s Convention Centre

Aussie Wine Trends with Wolf BlassChief WinemakerChris HatcherBy Craig Pinhey


From the Makers of Guinness,

new Guinness Black Lager is a perfect

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PLEASE ENJOY RESPONSIBLY.© Diageo Canada Inc. 2013. All rights reserved. Tous droits réservés. New for Spring! Please check www.nlliquor.com for availability.

12:53 PM

Occasions NL Summer 2013 2_1-843422087_1-843396397_1-843395274.e$S_Layout 1 13-05-16 6:05 PM Page 31


Recently NLC hosted a wine show titled “A Taste of North America”. One of thehighlights of this event was the presence ofwinemaker Norman Hardie, or Norm asmost people call him, from Prince EdwardCounty in Ontario. Norm was born in SouthAfrica, but has been living in Canada since hewas 14 years old. His life in wine has takenhim around the globe numerous times. Formany years he “chased the grapes”, so tospeak, traveling from Burgundy to SouthAfrica, then Oregon, back across the equatorto New Zealand, and north again to California. He’s finally settling into hisadopted home, Canada. These wine meccaswhere Norm had the opportunity to ply histrade have a common theme. They are without a doubt the best places in the worldto grow Pinot Noir, which is known as a particularly challenging grape. Not surprisingly, Norm’s Pinot Noirs are some ofthe best that this country has to offer. In fact,his are some of the best being produced inthe world today.

Andrew Facey (AF): How did you getinto the wine business?

Norm Hardie(NH): I fell into it. Iwas 20 years old andliving in France at thetime. I enrolled in aFrench course at the

University of Dijon. Being in Burgundy youcan’t help but get caught up in the whole

Q & A WITH Andrew Facey

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

wine thing. One course led to another, withthe final result being me receiving my Sommelier certification from the university’s esteemed wine program. This is where my love affair with Pinot Noirand Chardonnay began.

AF: What distinguishes your winery fromothers?

NH: First of all, we are located in Prince Edward County, but we are an Ontario winery! By this I mean we source our grapesfrom PEC, as well as from the Niagara area.This enables us to get the best that each region has to offer. Even though we are considered a New World winery we use OldWorld techniques. We use indigenous (natural, ambient) yeasts, French oak barrels,as well as, as little sulfur as possible. Toachieve these low sulfur counts we uniquelyencourage our malolactic fermentation(malo) to happen in the spring. A long, slow malo that spans for months means that the juice sits sulfur free until late Augustor early September.

AF: What differences might the unique regions where you source your grapes meantowards the final product in the bottle?

NH:Our grapes from Niagara are grown inheavier clay soils, thereby giving a more robust, gutsier wine. Some might say ourPinot Noirs from Niagara are close to thosecoming out of the Côtes du Nuits in

Burgundy. This differs from our Prince Edward County fruit, grown primarily inlimestone, which is viewed more in a Côtede Beaune style – more feminine and delicate. Although located rather close together, these two grape-growing regionsoffer unique conditions. Our winery isunique in that dealing with these separateareas we are faced with things like staggeredharvest times for similar grapes varieties.This actually turns out to be a benefit as ourwinery is rarely jammed like others tend tobe around harvest time.

AF: What are your goals as a Canadianwinemaker?

NH: The wine industry in Canada is relatively young, and for this reason our possibilities are endless. Our cool-climategrowing conditions combined with some ofthe best soils for grape-growing means thatthere is huge potential in Canada. We cannot be scared! Only about 2% of theworld’s surface is covered in limestone. Aswe have learned from centuries of grapegrowing in Burgundy, limestone is ideal forgrowing Chardonnay and Pinot Noir. Our




limestone also contains clay – even betterfor us! When only a small percentage of the2% of the world’s limestone is found in suitable grape growing areas, and only asmall percent of that has clay to boot, wemust take advantage of this unique situation.The Norman Hardie Winery considers itselfto be at the forefront of this movement –we want to help place Canada on the map asa producer of world-class Pinot Noir, as wellas Chardonnay! We have a great opportunityfor global recognition as a great producer ofthe cool-climate, Old World style of wine.

AF: What grape varieties are you workingwith at your winery?

NH: Since we are in what is considered acool climate area we tend to focus on grapevarieties that do well under such conditions.For this reason we have tended to focus onvarieties that are found in Burgundy, andnorth of Burgundy. We use Chardonnay andPinot Noir, of course, as well as aromaticgrapes like Riesling and Pinot Gris from Alsace, and even a little Melon de Bourgogne (Muscadet) from the Loire

Valley. We have found that these varieties,combined with Old World techniques, produce the best results with what we haveto work with. We also dabble with a secondred variety. Our cool-climate conditions ledus to either Gamay or Cabernet Franc. Wechose the latter. If you get a chance checkout what we are doing with Cabernet Franc– I am quite pleased with it!

AF: There has been a lot of talk lately aboutthe use of lees (dead yeast cells) in whitewine production. What are your views onthis?

NH: Quick and simple, I leave my whites incontact with the lees. Picture the lees inwhite wine making as the veal bones in aveal stock. They give unique flavours andaromas, as well as texture. Our lees sit sulfurfree during the long, slow, summer-time,malolactic fermentation. We don’t sulfur ourwhites until the bottling stage in September– this minimizes the total amount of sulfurin our wines. You can smell and taste it in the wines.

It was a pleasure meeting Mr. Hardie. He isthe quintessential wine personality. I highlyrecommend trying any of his wines as theyall are amazing. His view that “everythingstarts in the vineyard” is spot on. I look forward to meeting him again and enjoyinghis wines at every opportunity that I am presented with.

Cheers!

The following wines from Norman Hardie are available at select NLC Liquor Stores.

Norman Hardie NiagaraPinot Noir (Ontario,$45.32)

Norman Hardie Riesling(Ontario,$31.60)

Q&A WITH ANDREW FACEY | Norm Hardie


PLEASE DRINK RESPONSIBLY © 2013 DIAGEO CANADA, INC. ALL RIGHTS RESERVED. TOUS DROITS RÉSERVÉS.



LIQUID LEXICON | Rum Cocktails

RUMCOCKTAIL GUIDE

Rum has always been an important part ofNewfoundland & Labrador’s cultural heritage, but never has the selection been sodiverse. Look at the shelves and you’ll findeverything from colourless light rum to darkrums almost opaque in colour. With an ever- increasing number of spiced, aged andflavoured options, NLC Liquor Stores arenow a cornucopia of rum styles, each with itsown cocktail utility.

Light Rum (also known as White Rum or Silver Rum)About the Style: Light rum is most oftenmade using a continuous still, which allowsthe distiller to produce a large amount atonce, but also removes many of the volatilearomas of the spirit. The result is a fairly neu-tral spirit with a distinctive sweetness. Suggested Cocktails: Light rums arebest suited to cocktails such as those madewith light fruit juices, light sodas or citrusfruits. A classic is the Mojito.Example: Bacardi Superior Rum (750 ml, $26.48)

Amber Rum(also known as Gold Rum)About the Style: Amber rums gain theirdistinctive colour from oak aging, althoughsome producers may enhance the colourwith the addition of caramel. Wood-agedversions will have some sweet spice, smokyand vanilla notes. Many amber rums are ofSpanish origin and tend to be less powerfulthan dark rums; especially those from theDemerara region.Suggested Cocktails: Amber rums arewell suited to a variety of rum cocktails.Given their Spanish origin, many do well inclassic Spanish cocktails such as the Daiquiri.Example: Havana Club Anejo Rum(750 ml, $27.18)



LIQUID LEXICON | Rum Cocktails

Dark RumAbout the Style: Dark rums gain their distinctive colour from aging in heavilycharred wood barrels. The aging processprovides colour as well as intense spicy andtoasty, smoky notes. Many, especially thosefrom the Demerara region, are made frommolasses, which lends its flavour to the rum.These are bold and distinctive rums. Suggested Cocktails: The intense character of these rums should be matchedby their mixing partners. Dark rums make agreat base for flavourful rum punches, orpair well with the spicy notes of ginger ale. A classic is the Dark N’ Stormy.Example: Lamb’s Navy Rum (750 ml,$26.19)

Flavoured RumAbout the Style: With such a wide varietyof flavoured rums on the market, making asingular statement about the style is impossible. Invariably, these rums are quitesweet in style; intended to be used in cocktails and other mixed drinks. Quiteoften, they are lower in alcohol than others rums.Suggested Cocktails: The sky’s the limitwith this category of cocktails. When mixingwith these particularly sweet rums, it is oftenimportant to incorporate a tart elementsuch as citrus juice keep them balanced.Example:George Street Spiced Rum (750 ml, $27.68)

Spiced RumAbout the Style: Spiced rums are thehottest trend in the rum category. The bestare made from amber or dark rum bases.Some producers rely on caramel to providecolour. The most common additions arevanilla and winter spices such as cinnamon,nutmeg and cloves, although some of thebest producers use a complex ingredient list.Suggested Cocktails: These boldlyflavoured rums need similarly rich mixingpartners. The exotic spice notes do well withtropical fruit flavours. Try blending spicedrum with chopped pineapple, ice and a littlecoconut milk.Example: Lamb’s Black Sheep Spiced Rum(750 ml, $27.95)



Newfoundland & Labrador has a long history of inland fishing. This edition’s Tasting Menu has been inspired by our history of fishing with dishes featuringsalmon and trout. NLC’s Sommelier andSenior Product Knowledge Consultant, Andrew Facey, finds partners for thesedishes with a selection of premium wines,while Occasions’ Food and Drinks EditorMark DeWolf seeks out matches that alsodeliver great value.

Trout PatéServes 6-8Andrew’s Pick: CodorniuPinot Noir Cava Rosé (Spain, $20.47)When in doubt, go with bubbles. With this dish I havechosen a rosé sparkling winewhich makes this pairing notonly tasty, but also aestheticallypleasing. The wine’s effervescence and mouth-

watering acidity cleanses our palate aftereach bite, making each subsequent mouth-ful taste like it was the first. The tart red fruitaromas and flavours in the wine act as theperfect foil to the richness of the dish. Besure to chill this sparkler prior to serving.

Mark’s Pick: St. HallettPoacher’s Blend (Australia, $16.48)St. Hallett Poacher’s Blend

combines classic partners Semillon and Sauvignon Blancwith a dash of Riesling to greateffect. It is undeniably fresh andlively with its citrus filled finishmaking a great partner to thefresh herbs and capers in the dish.

TASTING MENUInspired By the Water - Trout & Salmon

by Andrew Facey with Mark DeWolf

TASTING MENU | Pairings



Trout Paté

Ingredients½ cup red onion, finely diced2 cloves garlic, minced ½ cup, red pepper, finely diced¼ cup dry white wine12 oz skinless trout filets, steamed, mashedDash Tabasco¼ cup dill, finely chopped2 tbsp capers¾ cup mayonnaise (homemade preferred)¾ cup cream cheese, room temperatureSalt & pepper to tasteBaguette, sliced, toasted

Directions1. Sauté the onion over medium-low heatuntil soft, add then add the garlic andcontinue to sauté for 30 seconds or untilfragrant.

2. Add the pepper and continue to sautéfor 1-2 minutes.

3. Add the wine and cook until the peppersare soft and the wine evaporated.

4. Place the trout, red onion and peppermixture in a bowl. Add the Tabasco, dill,capers, mayonnaise and cream cheese.Season with salt and pepper. Mix thoroughly.

5. Fill ramekins with the paté; refrigeratebefore serving.

6. Serve with slices of toasted baguette.



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Lemon, Salmon & Asparagus PastaServes 6-8Andrew’s Pick: Mondavi Napa Valley Fume Blanc (California, $27.48)Two things stand out to meabout this dish. It contains oneof wine’s biggest enemies, asparagus, and the rich

creaminess of the dish. Both of these issuesare easily dealt with when paired alongside aricher style of Sauvignon Blanc from California’s Napa Valley. Depending on thevintage, this wine will usually have anywherefrom 6-10% Semillon added to give it addi-tional weight and structure. The fact thatmuch of this juice was fermented and agedin French oak barrels only serves to furtherincrease the body of a grape variety thatotherwise produces wines that are usuallylight to medium at best. This pairing will beamazing; I guarantee it.

Mark’s Pick: Arboleda Sauvignon Blanc (Chile, $18.47) I can’t think of any varietal moresuited to this dish than Sauvignon Blanc. Arboleda’smix of herbal notes, green fruitflavours and biting acidity notonly match the flavour of thedish but cut through its richerelements.

Ingredients2 tbsp olive oil1 onion, peeled, finely diced1 clove garlic, minced1 quart heavy cream

Lemon, Salmon & Asparagus Pasta


Can’t Waitf� �e Weekend!

JostWine.com@JostVineyards

Great �ings are coming.

There’s nothing like the anticipation of that�rst weekend at the cottage. Your perfect day is within reach. Jost Tidal Bay pairs brilliantly

with relaxing on the deck or dinner with family and friends. Can’t wait to see you.

VISIT US! 48 VINTAGE LANE, MALAGASH, NS 1.800.565.4567

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• Alcohol content must be between 9.5% and 11%.

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VISIT US! 48 VINTAGE LANE, MALAGASH, NS 1.800.565.4567

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The Voyage to Tidal BayWhat makes a

Tidal Bay wine

• Every grape used in the making of the wine must be grown in Nova Scotia.

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• An annual, bottled average yield of no more than 3 tonnes per acre.

• Pressing of the grapes may only be done with a bladder or basket press.

• No more than 20% new oak barrels may be used for fermentation or storage.

• Alcohol content must be between 9.5% and 11%.

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3 tbsp fresh lemon juice1 tbsp lemon zest1 ¾ lbs fresh fettucine1 bunch asparagus, washed, cut into thirds2 tbsp fresh dill, finely chopped16 oz salmon filets (skins removed), baked,roughly chopped

Directions1. Fill a large pot with salted water andbring to a boil.

2. Meanwhile, place a large sauté pan overmedium heat; add the olive oil andonion.

3. Sauté until the onions are soft andtranslucent, and then add the garlic. Continue to sauté until the garlic is fragrant (approximately 30 seconds).

4. Add the heavy cream, lemon juice andlemon zest. Cook for 10-12 minutes.

5. While the cream sauce is reducing, addthe fresh fettucine and asparagus to thepot of boiling water. Cook the pasta untilal dente (about 3-4 minutes).

6. Drain the pasta and asparagus into acolander.

7. Add the pasta, asparagus, fresh dill andsalmon to the sauté pan and toss.

8. Serve warm.

Prosciutto Wrapped SalmonServes 6Andrew’s Pick: Mud House Central OtagoPinot Noir (New Zealand, $22.82)This dish just screams PinotNoir! Meaty fish, like salmonand tuna go great with this varietal. Add in the sautéedmushrooms which are the perfect Pinot “bridge”ingredient and now we have amatch made in heaven. Central Otago is the most southerly point inthe world where grapes are grown to makewine, and in my opinion one of only aboutsix places in the world that should be attempting to make this variety. This wine isall about sweet red fruits and ripe plums.There is a little touch of spice to the wine which works wellwith the slight saltiness of theprosciutto.

Mark’s Pick: SeaGlass Santa Barbara Pinot Noir (California, $15.49)This little Pinot Noir consistently wins best valueawards as it delivers lots of red


fruit flavours and Pinot Noir’s classic seductive texture. There is ample acidity inthe finish to make this a good food wineand a great partner to our ProsciuttoWrapped Salmon dish.

Ingredients6, 6-oz salmon filets, skin removed¼ cup goat cheese, crumbled¼ cup sautéed mushrooms2 plum tomatoes, seeded, finely chopped1 tbsp fresh mint, finely choppedSalt & pepper to taste1 tbsp butter1 tbsp olive oil6 long strips prosciutto

Directions1. Preheat an oven to 400 ̊F.2. Using a sharp paring knife, cut a 1-inchslit in each salmon filet. Create a cavity inthe salmon, being careful not to piercethrough to the other side.

3. In a bowl, combine the goat cheese,sautéed mushrooms, chopped tomatoesand mint.

4. Carefully fill each of the salmon filetswith an equal amount of the goat cheesemixture. Season the salmon with salt andpepper.

5. Place a large sauté pan over medium-high heat and add the butterand olive oil. When the butter melts, addthe salmon to the pan. Sear the salmonon both sides.

6. Carefully remove the salmon filets fromthe pan and place them across the stripsof prosciutto.

7. Fold the prosciutto over the salmon andplace the filets seam side down on thebaking sheet.

8. Bake for 6-8 minutes.9. Remove from oven and serve with seasonal vegetables.

Prosciutto Wrapped Salmon


Follow us on Facebook at www.facebook.com/MalibuRumCanada



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Serves 6Ingredients½ cup Lamb’s Black Sheep Spiced Rum

(750 ml, $27.95)½ cup Lamb’s Palm Breeze (750 ml, $25.99)2 oz McGuinness Cherry Brandy (750 ml, $24.65)

2 oz Rosa’s Grenadine1 ½ cups pineapple juice1 ½ cups lime juice1 ½ cups orange juice2-3 limes, cut in wedges for garnishMaraschino cherries

Directions1. Combine all the liquid ingredients in apitcher; stir. Refrigerate until ready to use.

2. When ready to serve add the limewedges and cherries; top with ice.

Occasions’Rum Punch

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sThis summer we say bigger is better. Enjoyour pitcher cocktail recipes that are easy tomake and even easier to serve.

BEVERAGES | Mixology


The all new Lamb’s ® Black Sheep Spiced Rum. Now with a pure vanilla flavour.

It’s as strong as it’s smooth.



Malibu BreezeServes 4-61 cup Malibu Caribbean Rum (750 ml, $25.69)

1 cup lime juice

3 cups cranberry juice

3-4 limes, cut in wedges for garnish

Directions1. Combine all the liquid ingredients in a

pitcher; stir. Refrigerate until ready to use.2. When ready to serve add lime wedges

and top with ice.



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Cool MelonServes 8¾ cup Polar Ice Vodka (750 ml, $25.49)

¾ cup McGuinness Melon liqueur (750 ml, $21.69)

4 cups white cranberry juice

¼ cup lime juice

1 honeydew melon, cubed*

Directions1. Combine all the liquid ingredients in apitcher; stir. Refrigerate until ready to use.

2. When ready to serve add a couple hand-fuls of melon cubes or melon balls.

*Line a baking tray with parchment paper. Cutthe melon into cubes or make melon balls usinga melon baller. Place in the freezer until ready touse. The melon balls will act as ice cubes.


© Diageo Canada Inc. 2013. All rights reserved. Tous droits réservés. PLEASE ENJOY RESPONSIBLY

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SPOTLIGHT | Dining Out

Scrunchions at The BayRoberts HotelThe Bay Roberts Hotel has been steadily acknowledged as the premium hotel on theNorth Shore of Conception Bay, just 55 minutes from St. John's. The owners andstaff obviously take great pride in the hotel,as the rooms, which boast wonderful viewsof the ocean, are immaculately clean and thehotel has been recently updated to includethree new mini-efficiency suites.

Of particular note is the newly developed"Scrunchions" restaurant, aptly named tohonour Newfoundland’s rich culinary cul-ture. The restaurant offers multiple views ofa very distinctive patio and garden area fromits three sun rooms and is a mere 20 feetfrom the pristine waters and wildlife of theNorth Atlantic. A 2500 square-foot patiosnuggled up to the restaurant has over 500trees, shrubs, and flowers for your pleasure.It is hard to imagine a better spot in

Great OutdoorDining Rooms

Newfoundland &Labrador’s




Newfoundland to sit and watch the world,or perhaps an iceberg, go by.

Of course, we would be remiss to ignore thefood. If it's fresh seafood you want, then"Scrunchions" is the place to be this summer.Naturally, the restaurant sources all of itsfresh seafood locally focusing on simplepreparation to ensure the essentials flavoursof the fish are on the plate.

General Manager, Rod Delaney expresses itthis way, "This is not just another place tostay. We want to provide our guests with ahotel and restaurant experience which is affordable, unique, memorable, and fun."

He continues, "As with most people, we feelthat a good restaurant should be more thanjust a place to eat. A good restaurant willprovide an overall experience worth remembering. Music should be part of thatexperience, so we provide live evening musicevery weekend throughout the summer and

beyond." It all sounds like the perfect weekend retreat for St. John’s urbanites insearch of rest, relaxation, great food, gooddrink and a glorious view.

Most popular menu item: Not surprisinglythe most popular menu item is the “Fish”. Ifyou are visiting from away, Delaney explains,“When visiting Newfoundland and Labrador,always remember that fish is cod, everythingelse is identified by its name. Fish & chips isdeep fried cod. Pan-fried fish is pan-friedcod. Salt fish is salt cod. Fish & Brewis is atraditional cod dish.”

Insider's tip: When asked about an insider’stip, Delaney replied succinctly, “nada”. We’lltake that to mean there’s nothing to hide.

Drink's tip: Try the restaurant’s signaturecocktail known as Bob’s Gardentini. It features Amaretto, raspberry vodka, greenmelon liqueur and cranberry juice.

The Gypsy Tea Room’sCourtyard RestaurantLocated in the historic Murray Premisesbuilding in the heart of downtown St. John’s,The Gypsy Tea Room has become a cornerstone of the St. John’s upmarket dining scene. The restaurant made the successful transition from its original to itscurrent location, expanding its loyal clientbase along the way. With its main restaurantnow often packed to the rafters, the onlylogical conclusion was to expand outside.

In 2011, The Gypsy Tea Room opened itscourtyard restaurant, which seats 120 andboasts an open-air kitchen and bar. The outdoor dining space has been a great success. General Manager, Grant Fowler attributes some of its success to, “being surrounded by the historic Murray Premisesbuilding which gives us a different “resortfeel”. We are outside, but separate from thebusiness of downtown traffic... it’s an




awesome summer venue”.The atmospherecertainly plays a major factor in the restaurant’s success, but it’s supported bygreat service and an appropriately upscalecasual menu. There’s nothing quite like sitting outside, soaking up some sun on oneof those precious few summer days, and enjoying a great meal. Add in a cold beer ora bottle of wine – The Gypsy Tea Room offers more than 400 selections, stored in temperature-controlled cellars – and you’vegot the makings of a great afternoon orevening. Speaking of the wine, there is evenone cellar for red wines and one for whitesto make sure your wine, whether you areeating outdoors or in, is served at the right temperature.

This summer, there’s no better place tospend an afternoon than The Gypsy TeaRoom's courtyard. The only problem? Youmay never want to leave!

Most popular menu item: The handmadeburgers; barbecued in front of guests andoffering a number of gourmet toppings tochoose from. Here’s a hint: many of thecheeses are made locally by Five Brothers Artisan Cheese.

Insider's tip: Did you know that The GypsyTea Room has more than 10 different nations represented in the kitchen, all ofwhom contribute unique cooking styles and

expertise? This is one of the reasons why theevening features are so inspired.

Drink's tip: The draft beer towers in thecourtyard are awesome to share.




Take the Alfresco Restaurant Experience to Your Own BackyardIt can be quite easy to take the restaurant experience outside. All you have to do isdress up your outdoor table a little. We suggest adding some elegance to theevening by setting with your best plates andgood wine glasses. As for cooking the steaksto restaurant-like perfection, the first step ischoosing a well-marbled piece of beef. Cookyour beef over a medium-high heat and ifyou want to get perfect grill marks be sureto set the beef on the grill at a 45 degreeangle and then turn the steak 90 degreeshalfway through the cooking process. Don’tforget to let the meet rest before serving.

Grilled T-Bone SteaksPairing: Jose Maria Fonseca Periquita (Portugal, $13.17)

Serves 6Ingredients2 T-Bone steaks, cut 3" thick1/2 cup extra virgin olive oil Coarse sea salt & cracked pepper to taste

Directions1. Massage both sides of steak with olive oiland season with a generous amount ofcracked pepper. Marinate covered for several hours.

2. Grill for about 7 minutes per side, crustingit almost black, and then salt generously.Turn the steaks at intervals to get a crisscross pattern.

3. Let rest for 10 minutes.4. Carve into slices and place on a warm platter to serve.


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CHILE.CHOSEN BY NATURE

By John and Sandra Nowlan

GRAPE EXPECTATIONS | Chile. Chosen by Nature




Chile has now become the fifth-largest exporter of wine in the world, and for goodreason. The wine regions of this long,skinny South American country stretch over1,300 kilometres. In the north, it benefitsfrom a hot, dry climate; to the south, cooland wet conditions prevail. Yet no matterwhere the wine regions lie, each is definedby its proximity to the moderating effectsof sea and the mountains.

Chile's thriving wine industry dates back tothe 16th century, coinciding with the arrivalof the Spanish conquistadors. But in recentyears, wine production has evolved with agreater emphasis on quality, which improves every year. In fact, a 2011 WineAdvocate tasting gave marks of more than90 to more than 200 Chilean wines. Leading the quality charge is the country’slargest winery, Concha Y Toro. Long regarded as one of the finest producers ofvalue-priced wine, it is increasingly gainingan enviable reputation for its premiumwines, using grapes sourced country-widein an effort to create the finest expressionof each grape. The success of Concha YToro’s premium wines has led others tofocus on regionally distinctive styles.

Coastal CoolCasablanca and Leyda ValleysOnly a short drive from Santiago, near theport city of Valparaiso, is the CasablancaValley. This lush area between the Andesand the coastal mountain range has a climate strongly influenced by its proximityto the sea and the cold Humboldt Current.Although serious grape growing didn't starthere until the 1980s, it’s become recognized as an ideal environment forwhite varietals such as Chardonnay, Sauvignon Blanc and – increasingly – PinotNoir. Just south of Casablanca are the SanAntonio and Leyda Valleys. Some of Chile’smost cutting edge wineries and vineyardsare located here.

Regional Star: Sauvignon Blanc: The Sauvignon Blanc from these coastal valleysare typically made in a lively, zingy, highlyaromatic style, with citrus, green apple, pear and grassy notes.

Featured Wine:Concha Y Toro Marques de Casa ConchaSauvignon Blanc (Chile, $23.99)

Santiago

Concepcion

CasablancaValley

Maipo Valley

Rapel Valley

AconcaguaValley

Limari Valley

EXPLORING CHILE'S MOUNTAIN, SEASIDE AND DESERT WINE REGIONS



Between the Mountains and the SeaMaipo ValleyWhile the Casablanca Valley is one of thenewer growing areas, the Maipo Valley,just south of Santiago, is the oldest in thecountry. While much of the Maipo, whichlies in the foothills of the Andes, has a totally different climate than the seacoastarea – with its hot, dry summers and shortand mild winters – increasingly, producersare planting vineyards in its western edgeto find a balance between cool coastal influences and the warmth of the Chileansun. Others have opted for high-elevationvineyards that benefit from the cool airthat slides down the mountains at night toinfuse sun-loving red wine varietals likeCabernet Sauvignon, Syrah, Merlot andMalbec with structure and elegance.

Carmenére is also increasingly popular.The most famous vineyard is Concha YToro’s home vineyard known as PuentoAlto. Don Melchor, representing the pinnacle of Concha Y Toro’s red wine production, is made from grapes sourcedexclusively from this vineyard. The vineyard’s gravelly sub-soil encouragesCabernet vines to dig deep for nutrientsand reduces yield, leading to additionalconcentration and complex flavours in the grapes.

Regional Star: Cabernet Sauvignon:Look for big, bold, red wines with berry,black currant and fig aromas andflavours, with some from the Maipoboasting a distinctive eucalyptus edgethat lends freshness.

Featured Wine: Concha Y Toro TrioCabernet Sauvignon / Shiraz / Cabernet Franc (Chile, $15.49)

GRAPE EXPECTATIONS | Chile. Blessed by Nature



Altitude with Attitude

Aconcagua ValleyJust to the north of Santiago, theAconcagua Valley (named for the country'shighest mountain) includes some of thewarmest areas in Chile, plus cool, high-altitude sections. In the heart of the wineregion, daytime temperatures are high; butat night, cold air from the Andes pours intothe Valley, producing high levels of acidity inthe grapes and a unique flavour profile inthe wine. The Aconcagua Valley is justly famous for its Cabernet Sauvignon, butwhite wine production is on the rise aswineries explore its western extreme, wherethe vineyards are cooled by Pacific breezes.

Regional Star: Syrah: Look for lots ofjuicy blackberry flavours, with some floral,cracked black pepper and rosemary notes.

Featured Wine: Arboleda Syrah (Chile, $21.49)

Desert Limari ValleyFarther north, the desert-like Limari Valleyreceives less than four inches of rain ayear, causing roots of the vines to reachdeep into the mineral-rich soil. Distinctivewines with a slight mineral taste are produced. Both Pinot Noir and Chardonnay do very well in this climate.

Regional Star: Pinot Noir: Look for excellent, cool-climate Pinot Noir from Limari, showcasing red berry and cherryfruit flavours and bright acidity.

Featured Wine: Concha Y Toro Marquesde Casa Concha Pinot Noir (Chile, $23.49)


Cool Red(Germany, $14.23)

Make a Statement“A Beaujolais-like red with sweetberry and plum flavours and no bitterness.” Keep it simple. The ultimate burger and pizza wine.

Relax Riesling (Germany, $13.84)

The Crowd Pleaser“Sweet orchard fruit flavours & vibrant acidity. A surprisingly refreshing white wine.” Great with grilled seafood and summersalads.

Great Summer Winesbrought to you by Innovative Beverages


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Discover the distinct palate of 3,000 hours of bottled Spanish sunshine in every glass.

Tinto de Verano½ cup Verano Shiraz ½ cup lemon-lime soda Lemon slices

Fill a tall glass with ice. Add wine and soda and garnish with a lemon slice.

Verano Sangria2 bottles Verano Shiraz 1⁄3�cup fresh orange juice¼ cup Grand Marnier2 tbsp sugar2 cups club sodaOrange, lemon and peach slices

Mix the wine, orange juice, GrandMarnier and sugar together in alarge pitcher and refrigerate forseveral hours. Just before serving,add the club soda, fruit and ice.

Verano Cooler4 oz Verano Tempranillo Cabernet2 oz lemon-lime soda, chilled2 oz ginger ale, chilled

Mix the wine, soda and ginger ale.

Verano “Fiesta”Cocktail4 oz Verano Tempranillo Cabernet1 tsp fresh lemon juice1 tsp superfine sugar2 oz soda water, chilled

Place the sugar and lemon juice in a wine glass and let the sugar dissolve. Add the soda water,crushed ice and wine. Stir gently.

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A collaboration between acclaimed winemakerSTEVE REEDER &DAVE MATTHEWS

NOW AVAILABLEAT NLC

Find us on /dreamingtreewines

“...DAVE & I HAND-SELECTED A SPECIAL BLEND...A RED WINE THAT PULLS YOU IN WITH NOTES OFSMOKY BERRY & A POP OF RASPBERRY JAM.”- Steve Reeder, winemaker



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Occ Newfoundland summer 2013