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Serves: 8 Prep Time: 30 min. Total Time: 60 min.

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11/2 tbsp (2Spanish onion, halved and thinly sliced1oz (225 g) Oka cheese, gr8 tbsp (15 mL) chopped fresh thyme, divided1

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ompliments Pure Olive OilSpanish onion, halved and thinly sliced

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1/44/ tsp (1 mL) pepperskinless, boneless chicken breasts8tbsp (45 mL) Sensations b3

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ompliments Pure My Ctbsp (45 mL) Sensations bompliments Chicken Broth - 35% L

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eturn skillet to medium-high heat; pour maple syrup in pan to deglaze. SRy halfand reduce b


Heat remaining oil in same sauté pan over medium-high heat. Season chicken with salt and pepper and sear until golden brown, 1 to 2 min. per side. Place in a roasting pan and cook 20 to 25 min., or until the internal temper

eturn skillet to medium-high heat; pour maple syrup in pan to deglaze. Sy juices from the resting chicken and swirl in cold butteremove pan from heat, add an. R lf f. R


Heat remaining oil in same sauté pan over medium-high heat. Season chicken with salt and pepper and sear until golden brown, 1 to 2 min. per side. 70°F (77°C). Lature is 1Place in a roasting pan and cook 20 to 25 min., or until the internal temper

tir in broth, reserved careturn skillet to medium-high heat; pour maple syrup in pan to deglaze. Sy juices from the resting chicken and swirl in cold butter

Heat remaining oil in same sauté pan over medium-high heat. Season chicken with salt and pepper and sear until golden brown, 1 to 2 min. per side. et rest 5 min.70°F (77°C). L

amelized onions and remaining thyme. Bring to a boil tir in broth, reserved car. Serve chicken breasts with maple sauce.y juices from the resting chicken and swirl in cold butter

Heat remaining oil in same sauté pan over medium-high heat. Season chicken with salt and pepper and sear until golden brown, 1 to 2 min. per side.

amelized onions and remaining thyme. Bring to a boil . Serve chicken breasts with maple sauce.

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3www.occasionsmagazine.ca/nl

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

Sales Manager: Todd FooteAccount Executives: Brian Butt, Susan Pike, Jerry Croke, Laurie Butler,Jamie Edgecombe, Peter Thompson, Marjorie Green, Mark DeWolf, Chris McCormick, Tamara MunroeFood & Drinks Editor:Mark DeWolfGraphic Designer: Brian MacEachern, Angela JørgensenAdvertising Coordination: Bonnie Marchand, Jodie PurchasePhotography: Perry JacksonFood Stylist & Props:Mark DeWolfContributing Writers: Mark DeWolf, Andrew Facey, Suneetra Karam Singh, Ed RicheCopy Editor: Whitney Moran, Ken Partridge

Copyright 2014 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.

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DisclaimerOccasions Magazine makes no warranties of any kind, written or implied,regarding the contents of this magazine and expressly disclaims any warranty regarding the accuracy or reliability of information containedherein. Occasions Magazine further disclaims any responsibility for injuriesor death 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.

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Spring| 2014

InsideWelcome 4Undiscovered Treasures 6Drink of the Season 8Themed Celebration 10Tasting Menu 20Mixology 25Grape Expectations 28Beer Basics 32Last Bite 34

On the Cover This spring discover a taste of the exoticwith these exciting new brands. This issuewe’re mixing up spice influenced cocktailsand offering recipes for curries that showcase a range of regional influences.

Themed Celebration Last Bite

Mixology On the Cover

CONTENTS

Springinto freshness

4 Occasions Spring 2014

WELCOME | Spring

Spicing Up theDining RoutineThis issue we aredaring to be different by peppering the magazine with suggestions for

incorporating exotic spices into your cooking and cocktail-making repertoire. In our Themed Celebration feature,found on page 10, we offer up threerecipes that showcase different local proteins prepared with three distinctivecurry interpretations.

Don’t Sacrificethe FlavourHealthy eatingnever tasted sogood. We’ve created a numberof recipes thatoffer loads of flavour without being saturated in fat or rich in preservatives.Along with a glass of wine, these simple-to-prepare but tasty dishes roundout an indulgent, but health-conscious dinner. NLC’s Sommelier and Senior Product Knowledge Consultant, AndrewFacey, and Occasions’ Food and Drinks Editor, Mark DeWolf, serve up wines tomatch. Enjoy the recipes and pairing suggestions in our Tasting Menu feature,found on page 20.

A Taste of theExoticExotic ingredientsneed not be limitedto the kitchen. We recommend addingAsian spices to yourcocktail repertoire

by infusing them into simple syrups. Andsimple syrups are just that: they’re easy tomake, but they also allow you to add justabout any flavour to a cocktail. Read ourMixology feature, found on page 25.

Viva ItaliaThis edition hasspecial meaning tome. While not writing articles orworking on photography forOccasions, I canusually be foundleading epicurean adventure tours in Italy.This edition’s Grape Expectations featuregave me an opportunity to share some insight into the food and wine of Italy,which is based on simple cooking preparations that capture the essence andflavours of the ingredients. Discover ourfood-lover’s guide to the wines of Italy in our Grape Expectations feature, foundon page 28 .Avalon Mall • 722-2124

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Wedding make up $45.00In studio makeup $35.00Free make up lessons

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Glenmorangie Nectar D’or (750 ml, $88.07)“Supremely Luxurious.”This whisky was finishedin casks previously housing Sauternes. Theresult is a wonderful“marriage of honeyedfruit and exotic spicenotes and a lingeringwhite chocolate finish.

Ultimat Vodka (750 ml, $74.98)

“Supremely Balanced” This super-premium vodka is impeccably balanced andrefined thanks to the use of rye, whisky and potato.

Quidi Vidi British IPA(12 pack, $27.69)

“IPA Introduction”This locally crafted brewmakes a great entry pointinto the IPA style. Less bitter than many but regardless it is a greatshowcase of fragrant hoparomas and flavours.

UndiscoveredSmirnoff Sorbet RaspberryPomegranate Vodka (750 ml, $26.98)

“Refreshingly Fruity.”We recommend adding a splashof exotic Pomegranate flavour to your spring cocktail routine. It will add pizzazz to yourfavourite Cosmopolitan recipe..

Growers StrawberryRhubarb FlavouredCider (6 pack,$15.98)

“Cider House Rules.”This Canadian ciderboasts sweet strawberry and rhubarbnotes balanced by crispapple flavours.

TreasuresSpring into the season with the freshflavours of our ‘Undiscovered Treasures’.

Santa Margherita Chianti (Italy, $23.05)

“Revitalizing an Italian Classic.”The company that made Italian Pinot Grigio famous is now breathing new life into another Italian classic. A deftly balanced medium-bodied red wine withcherry and slightly smoky flavours.


Villa Maria Lightly Sparkling Marlborough Sauvignon Blanc (New Zealand, $19.95)

“Light but Bold.”The bubbles of this wine may be light butthe flavour is anything but. Bold gooseberry,passionfruit and citrus make this is bold alternative to Prosecco and Cava.

Otus (Italy, $17.97)

“Old World Origins, NewWorld Style.”This non-vintage blendedItalian red wine is part ofgrowing movement towardsred wines boasting sweetfruit flavours that hasemerged out of California.

The Big Green Box Pepperwood Grove Cabernet Sauvignon (California, $43.99)

“When Red is Green.”The packaging may be green butthis wine is red to the core. Its abundant red currant and blackberry flavours and firm tannins are great match to grilledred meats.

Deadbolt Red (California, $19.95)

“Break Convention.”With this red wine made froma blend of classic Californiagrapes. It boasts ripe fruitflavours and spicy oak charac-ter. A natural partner forgrilled red meats.

The Big Green Box Pepperwood Grove Pinot Grigio (California, $43.99)

“Bigger is Better.”What could be better than adelicious light and crisp whitewine, made in the Italian PinotGrigio style? One that comespackaged in a 4-litre eco-friendly box.

Cruzan Single Barrel Estate Rum (750 ml, $40.68)

“Caribbean Sophistication.”This rum which comes in individually numbered bottleshas been aged for an extended period in new oak barrels.An exciting alternative to fine Cognac or whisky.

Trapiche Extravaganza Red (Argentina, $18.99)

“Extravagantly Fragrant.”This is a superbly drinkableblended wine boasting a mix of cherry pie filling and sweetred berry flavours enhancedwith a dash of espresso.

8

SPRINGFlavour

DRINK OF THE SEASON | Spring

SPICED MANGODAIQUIRIServes 1 1 oz. Malibu CaribbeanRum (750 ml, $25.99)

½ cup frozen mango¼ cup coconut milk¼ tsp. vanilla extract½ cup ice

Directions1. Place all ingredients in a blender;purée until smooth.

2. Pour into a cocktail glass.

Try This Delicious Dish!Tamarind Flavoured Potatos (Imli Aloo)

Ingredients:6/500 gm Potatoes, medium-sized, boiled, peeled, cut into 1” cubes2 tbsp/30ml vegetable oilA pinch Asafoetida (hing)1 tsp/5gm Cumin (jeera) seeds¼ tsp Fenugreek seeds (methi dana)¼ tsp Fennel (saunf) seeds4 Dry red chillies (sookhi lai mirch)1 tbsp/15ml Tamarind (imli) water3 tsp/5gm Red chilli powder½ tsp/2 1/2gm Garam masala½ tsp / 2 1/2gm Chaat masala½ tsp/2 1/2gm Mint (pudina) powder3 tbsp Coriander (dhaniya) leaves choppedSalt to taste

Method:

seconds; add asafetida, cumin seeds, fenugreek seeds, fennel seeds, dry red chillies and tamarind water; cook for 30 seconds. Add potatoes and mix well.

powder, garam masala, chaat masala, mint powder, coriander leaves, and salt to taste. Mix well. Cook on low heat for 5 minutes, stirring occasionally. Serve hot.

753.6006

FOOD | Themed Celebration

10

Spice Up Your


Recipes provided by Suneetra Karam Singh

11

Life with Curry

This spring we’ve opted to forego the usualroutine of featuring dishes that highlighttraditional seasonal vegetables, such as fiddleheads and asparagus. Instead, withthe help of Indian food expert SuneetraKaram Singh, author of Saying It withCurry, we’ve devised a few dishes that combine ingredients such as lamb, venisonand mackerel with exotic spices.

As far as which drinks to serve, we’ve quiteliterally decided to shake up the food andwine routine by including a cocktail recipealong with beer and wine pairings for eachdish. Watch out wine lovers: beer, arguably,is more naturally suited to spicy cuisineand, with the wealth of ingredients available to mixologists, you can build acocktail to match just about any dish. Foodand drink pairing has never been more exciting.

Paati’s Famous Lamb CurryServes 4Ingredients:

1 kg. lamb leg or shoulder, cut into bite-sized chunks

6 shallots8 cloves of garlic1 (½ inch) piece ginger2 tbsp. ghee** or vegetable oil1 tsp. mustard seeds1 tsp. fennel1 tsp. cumin1 tsp. ground black pepper 1 cinnamon stick2 medium tomatoes, diced2 tbsp. curry powder*3-4 medium potatoes, peeled and cubed2 tsp. salt


12

Patti’s Famous Lamb Curry

Directions:1. In a pressure cooker, cook lamb chunks with two cups of water for approximately15 to 18 minutes, or until meat is tender. If using a traditional Indian pressure cooker you can measure the time according to the number of times the pressure cooker whistles (20 minutes equals approximately six to eight whistles). Drain excess water and set aside.

2.Blend shallots, garlic and ginger together until smooth.

3.Heat ghee (or oil) in a large pot. Add mustard seeds, fennel, cumin, black pepper and cinnamon stick. The mustard seeds will pop in the hot oil; when they cease popping, move on to the next step.

4.Combine shallot, garlic and ginger mixture; stir. Sauté until light gold, stirring intermittently. This should take five minutes at most.

5.Add diced tomatoes; stir.6. In a bowl, combine curry powder with one cup of water and stir vigorously. Pour curry mixture into pot. Cook for five minutes; stirring intermittently. When oil begins to separate from water in pot, move on to next step.

7. Add lamb and potatoes to pot along withan additional three cups water; stir. Coverand cook for 15 minutes or until potatoes are tender.

8.Uncover and add salt; stir well.9. Fill your plate and enjoy.

Optional: For a thicker curry, blend one cupblanched almonds until smooth along withthe salt at step 8. Then allow the curry tocook for an additional three to four minutes before serving.

*Use a high-quality, medium-spiced currypowder such as Suneetra’s own blend,which is available online at www.suneetrascurry.com.** Ghee is, in essence, clarified butter thathas been allowed extra time on the stoveto acquire a nutty, caramelized flavour. Anumber of recipes for preparing your ownghee can be found online.

Wine Pairing: La Vielle Ferme Cotes du Ventoux(France, $14.98)

Beer Pairing:Waterloo Traditional IPA (473 ml, $3.52)

Cocktail Pairing:Coconut Mint LassiServes 4Ingredients:

4 oz. Cruzan Aged Amber Rum (750 ml, $26.98)

2 cups loosely packed mint leaves2 cups yogurt

2 cups coconut water¼ cup honey1 lime, juicedMint leaves for garnish

Directions:1. Combine rum, mint leaves, yogurt, coconut water, honey and lime juice in a blender; purée until smooth.

2. Strain mixture through a fine sieve.3. Pour into chilled cocktail glasses.4. Garnish with a sprig of mint.

Author’s Note: My grandmother, Paati,made the best meat curries in town. Of allthe curries — despite the fact I was asqueamish, vegetarian, tree-hugging child — her lamb curry was so good itwould almost reduce me to tears. This is aspecial dish: save it for occasions and festivities when you seek to impress notjust those around you, but yourself. Serve itup with some jasmine rice and a side ofplain yogurt to help ease the fiery marriage of spices.


Coconut Mint Lassi




Venison or Beef RendangRendang is a traditional Indonesian recipe,famous for its drool-inducing flavour, whichhas permeated South East Asian cookingculture. Serve it up with plain jasmine riceor warm dinner rolls for a divine experience.

Serves 4Ingredients:10 dried red chili peppers6 shallots 7 cloves garlic1 (1-inch) piece ginger3 sticks lemon grass, hard exterior removed

(using only the base: roughly 4 inches)1 cup unsweetened desiccated coconut*2 tbsp. oil1 cinnamon stick 2-3 cloves2 medium tomatoes, diced1 kg. local venison or beef,

cut into bite-sized chunks1 cup coconut milk 2 tsp. salt

Directions:1. Soak the dried red chili peppers** in a bowl with two cups of warm water for 10minutes. Blend chili peppers with soakingwater until smooth. Add shallots, garlic, ginger and lemon grass and blend until smooth. Set aside.

2. In a medium wok, dry-roast desiccated coconut (coconut burns very easily, so keep the heat on medium and stir frequently). Once coconut pieces are golden-brown all over, remove from the wok and set aside.

3.Heat oil in a medium wok or pot. Add cinnamon and cloves and cook for one minute.

4.Combine with blended mixture from step 1 and the diced tomatoes; stir well. Cook for five minutes, stirring intermittently.

5.Add venison or beef. Cover and cook for 20 minutes, stirring intermittently.

6.Uncover and add coconut milk and salt. Continue cooking uncovered until meat is tender.

7. Once venison (or beef) is cooked through, add dry-roasted coconut in three portions, stirring in between each addition to ensure an even spread.

8.You should be drooling by now. Turn off the heat and enjoy.

*If you can’t find desiccated coconut, usemedium unsweetened coconut, which canbe found in the baking aisle of most grocery stores.**Ensure your kitchen is well ventilated, asblended chili peppers can sting your eyesand irritate your throat.

Wine Pairing: Les Jamelles Selectionne GSM (France, $21.99)

Beer Pairing: Innis & Gunn Oak AgedBeer (330 ml, $3.50)

Venison or Beef Rendang



Cocktail Pairing:Spice Trail Caesar

Serves 1Ingredients:1 tbsp. sea salt, coarsely ground½ tbsp. coriander, ground½ tbsp. cardamom, ground1 lime wedge1 oz. Dry Gin Dash Szechuan or Sriracha sauceDash Worcestershire sauceSplash fresh lime juice6 oz. tomato juicePickled bean for garnish

Directions:1. Combine sea salt, coriander and cardamom and place on a side plate.

2.Rub the edge of a glass with a lime wedge. Rim glass with salt, coriander and cardamom mixture.

3. Fill glass with ice. Add the gin, Szechuanand Worcestershire, fresh lime juice andtomato juice.

4.Garnish with pickled bean.

Editor’s Note: Did you know many historians believe the original recipe for Lea & Perrins Worcestershire Sauce wasbrought to England from India?

Spice Trail Caesar

=+Saucy& SassyPairings

The Hundred Foot Journey

This story centres on Hassan Haji,a quiet Muslim boy and masterfulcook. A family tragedy takes himfrom the streets of Bombay toEngland, eventually settling in asmall town in France. That’s whenunexpected things start to happenin this fast-paced, colourful clashof cultures and cuisines.

Sensations by Compliments Cooking Sauces

Indian Cuisine is all about flavour & spice!Our Sensations by Compliments CookingSauces give you flavour, spice & versatilitywithout the fuss or cost. Try them in TikkaMasala, Butter Chicken or Korma.

Sensations by Compliments Cooking Sauces 400 ml$3.79 Available at most Sobeys stores.



Fish PuttuServes 4Ingredients:

1 kg. mackerel fillets2 tbsp. vegetable oil 1 tsp. mustard seeds 4-5 curry leaves (optional, depending on availability)

1 large onion, finely chopped 6 cloves garlic, finely chopped 2 green chili peppers, finely chopped 2 tsp. turmeric powder ¼ tsp. ground black pepper 1½ tsp. salt ½ cup cilantro, chopped

Directions:1. Place the mackerel in a medium to large pot. Fill with water till the waterline is an inch above the fish. Bring this water to a

boil and then turn the heat down to simmer, cooking for about 12 minutes, oruntil the fish is cooked through. The fish will cook very quickly. A good indication it’s done is when the fillets begin to crumble or breaks away easily.

2.Drain the water from the pot and, while still hot, use a fork to shred the fish into small pieces. Set aside for later.

3.Heat the oil in a medium wok or pot over medium heat. When the oil is hot, add in the mustard seeds and curry leaves. The mustard seeds will pop in the hot oil. Once the popping ceases, move on to step 4.

Fish Puttu



4. Add in the chopped onion, garlic, green chili peppers, turmeric and black pepper;stir well. Cook for three to five minutes; stir frequently.

5. Add the fish and salt. Cook for seven to eight minutes, stirring steadily.

6. Add in the chopped cilantro and turn offthe heat.

Author’s Note: Fish puttu was traditionallymade with shark meat. But in the spirit ofsocial responsibility, I recommend using fishthat are more abundant in our local waters.Mackerel is an oily fish — excellent for thisstyle of dish — and makes for a healthy option. Pair this with the subtle flavour of a gentle lentil curry to bring out the bestqualities in each dish.

Wine Pairing: Charles Smith WinesKung Fu Riesling (United States, $21.70)

Beer Pairing: Shock Top BelgianWhite Ale (473 ml, $3.75)

Cocktail Pairing:Lychee MartiniServes 4Ingredients:

4 oz. Vodka 4 oz. ruby red grapefruit juice4 oz. lychee syrup*2 limes, juicedLychees for garnish

Directions:1. Fill a pitcher with ice. 2. Add the vodka, grapefruit juice, lychee syrup and lime juice; stir.

3. Pour mixture into chilled cocktail glasses.4. Garnish each drink with a lychee.

*Lychees in syrup can be found in the international aisle of most grocery stores.

Lychee Martini


RESTAURANT SPOTLIGHT | Tavola

By Ed Riche

Playing in Great Big Sea, managing hot new musical acts such asThe Once, The Dardenelles and The Fortunate Ones, and renovating and running Erin’s Pub means Bob Hallett must workup quite an appetite.

So he’s opened a restaurant, Tavola, in the heart of the action onWater Street, serving, he says, the sort of food he likes to eat.That fare is Mediterranean, driven by fresh ingredients, herbs andolive oil. The technique of the kitchen delivers bright flavours indishes that are always satisfying and never heavy. The room ispainted in homey honey tones that lend Tavola the easy feel of aneighbourhood trattoria in Italy, the kind of place you go on thespur of the moment with old friends.

Corner Brook-born Chef Peter Anthony is a dab hand with allmanner of veg, so he’s a perfect fit for Tavola’s Mediterraneantheme. The beet Carpaccio with arugula and goat cheese cream is

sweet and earthy. It’s as meaty as the beef dish from which it drawsits inspiration and is well matched to a Valpolicella or a Pinot Noirfrom Burgundy or Canada.

Cauliflower with cheese is turned inside-out when the vegetable isused to sauce ravioli filled with delicate house-made ricotta.There’s a hint of lemon zip that gives the plate the promise ofspring and pairs beautifully with crisp new world iterations ofChenin or Sauvignon Blanc.

The menu follows the seasons to source what’s best and to suitthe day. If it’s winter, the inspiration for knockout veal cheek onpea risotto is inland from the coast, up in the cooler hills of Piedmonte. This is a refinement on pure comfort food, a heartyaprès ski (or, more likely, shovelling snow) dish that begs for a bottle of Barbara or Barolo.

Squid and chorizo over white beans represents the Iberian end ofthe pond (skirting to Marseille). It’s an offering regulars will

A Taste of the Mediterranean


demand be a year-round feature of the menu. Almost any winemade within sniffing distance of the original great big sea elevatesthis dish.

Life in a band takes you all over. Hallett reports that in all his travels a favourite stop is Menton, a French town on the Mediterranean coast from which he could stroll into Italy. Tavolatastes like that. Tagliatelle is tossed with confit of duck and sageleaves and dusted with hazelnut crumbs, an emblematic Frenchingredient in a Tuscan setting that works as well with a bottle ofBordeaux as it does with Chianti. That’s the sort of food we alllike to eat.

Tavola178 Water Street, St. John’s(709) 754-1678www.facebook/com/Tavolaonwater

RESTAURANT SPOTLIGHT | Tavola


TASTING MENU | Pairings

Roast Chicken with Spanish-Style Roasted Cauliflower

We’ve taken a moderate approach to providing healthydinner ideas. You can get lots of flavour in a dish by usingfresh herbs and spices instead of drenching vegetables inbutter or cream. NLC’s Sommelier and Senior ProductKnowledge Consultant, Andrew Facey, finds premiumwhite wines to match while Occasions’ Food and DrinksEditor, Mark DeWolf, searches out great value alternatives. Wine can be incorporated into a health conscious dining approach. Just remember moderation.

Roast Chicken with Spanish-Style Roasted Cauliflower

Serves 6Andrew’s Pick:Condes de AlbareiAlbarino RiasBaixas (Spain, $20.82) Right or wrong, thefact this dish incorporated a“Spanish-style” anything made mego straight to Spain

for my wine selection! Whilethis 100 per cent Albariño fromRias Baixas is a classic match forshellfish and seafood, it will alsowork quite well with our roastchicken dish. The wine is freshand round, with the requisiteweight in the mouth to stand up to this dish without beingoverpowered, and the slightspicy note on the palate willwork nicely with the paprika.

by Andrew Facey with Mark DeWolf

Healthy Side DishesTASTING MENU



Mark’s Pick: Inniskillin Cabernet FrancNiagara Peninsula VQA (Ontario, $16.98)

I’m veering off the traditional chicken andwhite wine pairing in searchof flavour synergy. Thesmoked pepper (Spanish pimenton or more widelyavailable paprika) finds anatural partner with wineswith their own peppernote. A cool climate Merlotor Cabernet Sauvignon has

this flavour, but their rich textures couldoverwhelm the chicken and cauliflower. Thered wines of Bierzo (Spain) made from theMencia grape have the right character, butI’ve opted for a Cabernet Franc from Ontario that boasts a mild texture and mixof currant, herb and bell pepper flavours.

Ingredients (roast chicken):1 4-5 lb. chicken, tied1½ tbsp. pimenton (Spanish smoked paprika)1 lemon juiced, zestedSalt & pepper to taste

Ingredients (cauliflower):1 head cauliflower, florets removed1 tbsp. extra-virgin olive oil1 tbsp. smoked paprika1 tsp. salt 1 lemon, zested, juiced

Directions (chicken):1. Preheat oven to 425 ̊ F.2. Rinse off chicken and pat dry with papertowel.

3. Combine the pimenton (paprika), lemonjuice and lemon zest.

4. Place the chicken breast side up, on arack, set in a roast pan.

5. Brush the chicken with the pimenton(paprika) and lemon mixture and seasonwith salt and pepper. Cover the chickenwith foil.

6. Roast chicken covered for approximatelyone hour. Remove foil and continue toroast for 20 to 30 minutes. If you have ameat thermometer, check the internaltemperature to determine it’s fullycooked inserted into thigh. The thermometer should read at least 165 ̊ F.

Directions (cauliflower):1. Preheat oven to 425 ̊ F.2. Spread cauliflower florets over bakingsheet.

3. Drizzle florets with olive oil and sprinklewith smoked paprika and salt.

4. Bake for 25 to 30 minutes. Turn cauliflower once to make sure undersidesdon’t burn

5. Remove from oven and sprinkle withlemon zest and drizzle with lemon juice.

Roast Salmon with Fragrant Roasted Carrots Serves 6

Andrew’s Pick: Kim Crawford MarlboroughPinot Gris (New Zealand, $21.99)Salmon is a very wine-friendlyfish. Similar to wine selectionsfor other proteins, pairingwine with salmon is oftenbased on how the fish hasbeen prepared and sauced.For this dish I’ve selected a

Pinot Gris from New Zealand. Most winesmade from this grape variety and from thiscountry have the perfect amount of acidityand texture to work well with salmon orother meaty fish. This offering by Mr. Crawford (yes folks, Kim is a man!) is allabout that: light to medium body + no oak= great food wine!

Roast Salmon with Fragrant Roasted Carrots


Mark’s Pick: Villa MariaPrivate Bin SauvignonBlanc (New Zealand, $19.48)I concur with Andrew withhis choice of a New Zealandwhite wine with this dish,but I’ll opt for a fragrantSauvignon Blanc to matchthe dill and aromatic spiceelements of this dish. Theever reliable Villa Maria

Sauvignon Blanc is a good match. I’ve foundrecent vintages to showcase more vegetal(jalapeno, asparagus) and grassy, herbaceous notes than year’s past, butthese greener elements will harmonizenicely with the dill.

Ingredients3 tbsp. olive oil8 cups carrots, sliced 2 tbsp. extra virgin olive oil2 tsp. fresh ginger, minced2 tsp. cumin, toasted, ground6 salmon fillets2 tbsp. fresh dill choppedSalt & pepper to taste

Directions1. Preheat oven to 425 ̊ F.2. Toss carrots with two tablespoons oliveoil, ginger, cumin, salt and pepper.

3. Place on baking sheet and roast for 35 to40 minutes.

4. Meanwhile brush the salmon fillets withthe remaining olive oil and season withsalt and pepper.

5. Place the salmon skin side down on a baking sheet and roast for 10 to 15minutes.

6. Remove the salmon from the oven andlet stand for 10 minutes before serving.

7. Just before serving, toss carrots withfresh dill. Serve with salmon.

Roast Pork Tenderloinwith Orange & ApricotCouscousServes 6Andrew’s Pick: Stag's LeapNapa Valley Viognier (California, $31.99) Like many other successfulfood-and-wine pairings, forthis dish I have chosen my

wine selection based on the side dish. With dominating flavours of orange and apricot I went straight to Viognier (pronounced “vee-oh-NYAY”). This winecomplements the dish with its similar aromas and flavours, as well as a rich andunctuous mouth feel, thereby keeping thewine from being dominated by the dish (likemost lighter-bodied white wines would be).

Mark’s Pick: BeringerFounders’ Estate PinotNoir (California, $19.98)This wine creeps over my $20good value limit, but PinotNoir is a grape that often requires spending a few extradollars to get quality. I firstfell in love with BeringerFounder’s Estate Pinot Noir

more than a decade ago. It typically deliversa mix of cherry, clove and allspice notes thatmix well with the fragrant elements in thecouscous.


Ingredients2 1½ lb. pork tenderloins2 tbsp. extra virgin olive oil1 tbsp. vegetable oil1 onion, finely chopped2 clove garlic, minced1 tbsp. fresh ginger, minced1½ cups vegetable stock1 orange, juiced, zested1 cup dried apricot pieces, chopped¾ cup couscous¼ cup fresh mint, roughly chopped½ cup pine nuts, toastedSalt & pepper to taste

Directions1. Preheat oven to 425 ̊ F.2. Trim tenderloins of excess fat, rub with

olive oil and season with salt and pepper.3. Sear pork tenderloins over medium-

high heat until brown on all sides.4. Transfer pork to a baking sheet and

roast in the oven for 12 to 15 minutes.5. Remove pork from the oven and let rest

for 10 minutes. 6. Meanwhile, place a medium pot over

medium-low heat.7. Add vegetable oil and onion, and sauté

until soft and translucent.8. Add garlic, minced ginger and sauté

until fragrant (about 30 seconds).9. Add vegetable stock, orange zest and

apricot pieces. Bring to a boil.10. Stir in couscous and remove from heat.

Cover and let stand for 5 to 10 minutes.11. Add chopped fresh mint, toasted pine

nuts and orange juice. Fluff couscous.

Roast Pork Tenderloin with Orange & Apricot Couscous

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BEVERAGES |Mixology

ExoticCocktailsAdd a dash of the exotic to yourcocktail repertoire by infusingsimple syrups with Asian spices.

Exotic Mango Passion Fruit CollinsServes 1Ingredients:1 oz. Smirnoff Sorbet Light Mango PassionFruit Vodka (750 ml, $26.98)1½ oz. Coriander & Lemon Simple Syrup½ oz. fresh lemon juice4 oz. club sodaStalk lemon grassWedge of lemon or lime

Directions:1. Add vodka, Coriander & Lemon Simple

Syrup and lemon juice to a tall glassfilled with ice.

2. Top with club soda.3. Garnish with stalk of lemon grass and

wedge of lemon or lime.

Coriander & Lemon Simple SyrupIngredients:1 cup water1 cup sugar1 tbsp. coriander seeds1 (1-inch) piece lemon peel6 mint leaves

Directions:1. Combine water, sugar, coriander seeds

and lemon peel in a pot.2. Bring pot to a boil. When the sugar has

completely dissolved, take pot off theheat, add the mint and let stand for 20 to 30 minutes. Strain syrup.

3. Let cool completely before using. Exotic Mango Passion Fruit Collins

Occasions Spring 2014

BEVERAGES |Mixology

Spicy Watermelon MartiniServes 1Ingredients:1 cup watermelon, seeds removed1 oz. Thai Simple Syrup1 oz. Absolut CherryKranVodka (750 ml, $27.95) Watermelon slice for garnish

Directions:1. Place the watermelon, Thai Simple Syrupand vodka in a blender; purée.

2. Strain through a fine sieve.3. Place in a cocktail shaker filled with ice; shake and strain into a chilled cocktail glass.

4. Garnish with wedge of watermelon

Thai Simple SyrupIngredients:1 cup sugar1 cup water4-5 Thai chilies1 (1-inch) piece ginger, sliced2 stalks lemongrass (base only), rough outerleaves removed, chopped

Directions:1. Combine the sugar, water, chilies, gingerand lemongrass in a pot.

2. Bring pot to a boil. When the sugar hascompletely dissolved, take the pot offthe heat and let stand for 20 to 30 minutes.

3. Strain the liquid.4. Let cool completely before using.

Blueberry Star Anise Sparking CocktailServes 1Ingredients:1 oz. blueberry juice½ oz. Star Anise Simple Syrup5 oz. Wolf Blass SparklingMoscato (Australia, $14.97)Twist of orange

Directions:1. Place the blueberry juice and Star Anise

Simple Syrup in a cocktail glass.2. Top with sparkling wine and stir.3. Garnish with a twist of orange.

Star Anise Simple SyrupIngredients:1 cup sugar1 cup water4-5 star anise pods1 (1-inch) piece orange peel

Directions:1. Combine the sugar, water, star anise

pods and orange peel in a pot.2. Bring to a boil. When the sugar has

completely dissolved, take the pot off the heat and let stand for 20 to 30 minutes.

3. Strain the liquid.4. Let cool completely before using.

Spicy Watermelon Martini

Blueberry Star Anise Cocktail

26


ItaliaA Food Lover’s Guide to the Wines of Italy

IGRAPE EXPECTATIONS | Italy

Collazzi OttoMuri Toscana (Italy, $25.99)

AscheriBarberad'AlbaDOCFontanelle (Italy, $18.49)

Great new italian wines at NLC

St. John’s Convention CentreSaturday, April 12th, 2014$54.99 + HST + Mile One Centre SurchargesShow Details at nlliquor.com

The notion of drinking wine without foodis a concept that's lost on many Italians.Wine is simply part of the dining experience and, not surprisingly, the winesof Italy have been fashioned to partnerwith food. While it’s been said that Italy ismade up of a thousand different wine regions, each with its own myriad grape

varieties and styles, there’s one truth to understanding the wines of “the boot” thatgoes beyond the pages of any textbook:the wines of a region reflect the food ofthat region. Let’s take a south-to-north approach to understanding Italy’s winesthrough the dining experience.

GabbianoSolatio (Italy, $17.97)

Otus (Italy, $17.97)


SouthSouthern Italy, including the island of Sicily, is by most accounts poorer than its central andnorthern neighbours, although those who have ventured only to Campania’s popularAmalfi Coast and the small island off its shores, Capri, might disagree. In general, the cuisine of the south is based on fresh, simply prepared dishes with varying amounts ofseafood, vegetables or meat, depending on the particular region the dish originates from.

GRAPE EXPECTATIONS | Italy

Rustic and comforting, withsimple but flavourful dishes.

Fresh and elegant, withfresh seafood, salads andolive oil-based pasta featuring prominently. Alsohome to classic, thin-crust,Napoli-style pizza.

Diverse and exotic, thanks to its rich culturalhistory which includes Arabic and Greek influences.

Tomatoes, fennel, eggplant,peppers, lamb.

Marzano tomatoes, freshmozzarella, basil, oregano,lemons, olive oil, seafoodsuch as squid and octopusto name just a few.

Extra virgin olive oil, tomatoes, capers, eggplant,a wealth of seafood including swordfish.

Montepulciano D’Abruzzo– medium- to full-bodiedreds with ample fruitflavours and soft, easy todrink textures. Top winescan be quite dry and powerful. Many more, including Talamonti TreSaggi, are being made in an increasingly fruity, modernstyle that will appeal toNorth American palates.

Fiano – an ancient Greekgrape variety that was transplanted to Campaniamore than 2,000 years ago.Regarded as the finest localwhite grape, it produces notably fresh, but complexwhite wines with hazelnut,nougat and stone fruitflavours.

Nero D’Avola – Italy’sequivalent to Shiraz.Medium to full-bodied redwines with rich fruitflavours and a pleasantspiciness. A good match tomeat dishes seasoned withexotic spices.

Cuisine Style

A Few Classic Ingredients

Featured Wine Style

Puglia Campania Sicily

Our Recommended Regional Tasting

Illuminato Riparosso Montepulciano D’AbruzzoDOC (Italy, $15.00)

Vesevo Fiano di AvellinoDOCG (Italy, $26.98)

Miopasso Nero D’Avola Sicilia IGT (Italy, $17.97)


Simple and honest. With its originsin peasant cuisine, hearty vegetables play an important role— as is seen in its most famoussoup, Ribollita. Pasta also plays animportant role, with ragù saucesfeaturing prominently. Gamedishes become increasingly important here, as does its localbeef made from Chianina cattle.

Rich and Meaty – On the coastof Marche and Abruzzi, freshseafood is the order of the day,while the inland region’s cuisineis rich and rustic. Chicken andpork dishes, including a numberof cured meats, feature prominently.

Rustic and bold. Umbrian cuisineshares many similarities to Tuscanand relies heavily on seasonalvegetables, including truffles inthe fall. Lazio cuisine is rich.Chicken and beef dishes (mainlylesser-used cuts) play a big role,as do pasta dishes such as carbonata and arrabiata.

Cuisine Style

CentralCentral Italy covers Lazio (home to Rome), Umbria, Tuscany and Marche. The most famous ofthese provinces, at least in wine terms, is Tuscany. Yet despite Tuscany’s renown as one of theworld’s most esteemed wine regions, its cuisine is relatively simple. Umbria’s cuisine shares similarflavours to Tuscany's, while in Marche the cuisine style is divided between the rich, rustic and heavily meat-based cuisine of the inland mountainous region and seafood-rich cuisine on thecoast. Lazio is better known for its food than wine, although this is changing.

Tomatoes, Pecorino cheese,pasta such as Pici and Pappardelle, fresh vegetables,beef (Chianinna cattle), rosemary, rabbit, duck, pheasant,deer and wild boar.

Chicken, pork, cured pork,seafood, mushrooms.

Beef, pork (especially Umbria’sfamous roast suckling pig),chicken, pepperoncini (forLazio’s arrabiata sauce).

A Few ClassicIngredients

Chianti Classico – Medium-tofull-bodied reds with floral, cherry,leather and herb aromas andflavours. Defined by their vibrant,food friendly acidity and amplebut fine tannins. Perfect withpasta and ragu sauce.

Verdicchio – Very fresh styles ofwhite wine with subtle aromasand flavours. They have remarkably crisp, citrus-like finishes, which make them agreat match to simple seafood.

Orvieto – The wines made fromthe local Grechetto grape areknown for their fresh floral anddried fruit aromas and mineral-edged palates. Some aredry, but others are pleasantlysemi-sweet (labelled as Abboccatto)

Featured WineStyle

Tuscany Marche Lazio & Umbria



Frescobaldi Castiglioni ChiantiDOCG (Italy, $18.02)

Exclamation Point Verdicchio (Italy, $14.48)

Ruffino Orvieto Classico(Italy, $14.48)



NorthIt’s hard to define Northern Italian cuisine as a singular style, as variation exists within thisbroad area. Piedmontese cuisine is distinctly different than its neighbours. Recipes from furthersouth that would call for olive oil often substitute butter or a combination of the two. Flour-based pasta plays a less important role here as well, as the traditional accompaniment toa Piedmontese dinner is polenta (finely ground cornmeal cooked with water or stock).

Bold and Earthy – The cuisine ofPiedmont is rich and varied. Itshome to a wonderful aperitivo culture and offers some great antipasti dishes such as Bagna Caude(vegetables with garlic and anchovysauce). It is also home to bold,braised meat dishes, creamy polentaand hearty pastas made from gnocchi.

Complex and Varied – The cuisineof Veneto varies based on geography and cultural influence.Seafood plays an important rolealong the coast, while grilled meatsare more common inland. Like itsnorthern neighbours, polenta andgnocchi are increasingly important.Of course, the region is also hometo Tiramisu—arguably Italy’s most famous dessert.

German-Italian fusion. The Germanand Austrian influence is evident inthe cuisine of this region, which features — amongst other regionalspecialities —spätzli, goulash andsauerkraut. Cornmeal plays an important role and can even befound on the local pizza. Dessertsfeaturing local fruits are amongstItaly’s best.

Cuisine Style

Truffles, game meat, tajarin (pasta),Canaroli rice (risotto), gnocchi, polenta, butter, cream

Cornmeal (polenta), Canaroli rice,stuffed pastas.

Orchard fruits, Speck, sauerkraut,cheeses including Asiago

A Few ClassicIngredients

Barbera – Medium- to full-bodiedreds with blackberry and (often)spicy oak influenced aromas. Barbera is characterized by its tangy,food-friendly acidity. A very versatilefood partner.

Valpolicella – Wine labelled asValpolicella boasts cherry fruitflavours, light tannins and moderateacidity. Pair with simple pastas.Fullest versions, known as Amarone,boast dried fruit, spice and mochanotes. Serve with bold game dishesor hard cheeses.

Pinot Grigio – Many of Italy’s bestPinot Grigio come from the foothillsof the Alps. Light to medium-bodiedwith apple and pear aromas andpalates that boast citrus fruitflavours and crisp, mineral-edgedacidity. A good match to spätzli.

Featured WineStyle

Piedmont Veneto Alto-Adige


Batasiolo Sovrana Barberad'Alba DOC (Italy, $19.98)

Soprasasso Valpolicella Ripasso DOC (Italy, $22.99)

Santa Margherita Valdadige Pinot GrigioDOC (Italy, $20.00)


BEER BASICS | Beer & Take-Out

In North America we’ve been guilty of affording wine a place onthe dinner table in favour of other alcoholic beverages, often without cause. However, beer offers a much wider flavour spectrum than wine, which often makes it a better partner formany food items. Cheese, chocolate and spicy foods are great examples where wine struggles but beer hits its stride. Thanks to the infusion of artisanal, craft and microbrew beers on storeshelves, there is a beer match available for just about any dish.Next time you’re getting takeout Chinese, Thai or Indian, firsthead to your local NLC Liquor Store’s beer section for a beer to

match. Here are some examples of Asian cuisine styles that lendwell to specific styles of beer. Keep in mind, while it is relativelyfoolish to try and compartmentalize any country’s cuisine into afew succinct sentences, there are often key cooking principles andingredients that cross regional boundaries.

East Meets West: Thai Cuisine & West Coast Hops Thai cuisine is highlighted by its fresh flavours, with chilies, ginger,palm sugar, tamarind, cilantro and lime all playing a key role. Withthe spiciest of Thai cuisine you may simply opt to cleanse and contrast by pairing a cold lager with its own aromatic hop character. If, on the other hand, you want to compliment Thaifood with similar character in the beer, try matching the citrusy nature (often acquired from the lime and cilantro) of Thai with thesimilar citrus tones that certain American hops — such as Oregon’sCascade hop — provide.Example: Alexander Keith’s Galaxy Hop Ale (473 ml, $3.89)

BEER to GOMatching Asian

Takeout with Beer

BEER BASICS | Beer & Take-Out

Let Your Taste Buds Set Sail: Indian Curries & IPACurry is synonymous with Indian cuisine, yet this oft-misusedword is in fact an English term used to simply describe dishesmade from any number of complex spice blends. Though trying to sweep Indian cuisine into a singular descriptive is impossible, a few commonalities include the use of fragrantspices (often toasted and ground immediately before preparation) and the methods of stewing or slow cooking,which add a rich intensity to many dishes. As for the beer tomatch, there’s no more classic pairing than India Pale Ale. Therich, pungent hop character of this classic beer style works withmany styles of Indian cuisine, but be sure to experiment withdifferent regional dishes and your favourite brews to refine the pairings.Example: Muskoka Mad Tom IPA (6 pack, $15.98)

An Outside-of-the-Box Pairing: Szechuan Cuisine & Belgian Brews

Thanks to the use of chili oil and Szechuan peppers, which havetheir own distinctive flavour, along with garlic, ginger and localspices such as star anise, the cuisine from this part of China canbe notably spicy and invariably quite pungent. Setting out allbut the lowest-alcohol wines to match the hottest of Szechuancuisine is akin to throwing lighter fluid onto the fire. Wine’snaturally higher alcohol levels will only serve to increase theheat of this spicy cuisine. Bean paste, often used in Szechuancuisine, also adds some earthy richness, which would partnerwell with ales boasting a richer malt content along with somenotable hop character. A Belgian Abbey style would do wellhere. With fresher, fragrant dishes stick to aromatically hoppedpale ales, blonde ales or a Belgian-style Saison for an outside-of-the-box pairing.Magic Hat No. 9 (6 pack, $18.16)

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2 cups sugar2 cups freshly squeezed orange juice, strained

1 (1-inch) piece ginger, sliced1 vanilla pod, scraped6 cups sliced fresh fruit

Orange VanillaSyrup

FOOD | Last Bite

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