occasions nova scotia spring 2013

3

InsideWelcome 4Cheers! 6Themed Celebration 9Style Watch 14Simply Inspired 17Mixology 194 Fabulous Pairings 26Grape Expectations 31Tasting Menu 36Restaurant Spotlight 41Beer Basics 46Did you Know? 50

occasionsOccasions is a premier food and drink magazine published byTC • Media for the NSLC and is intended for the enjoyment of Nova Scotian consumers.

Publication Director:Beth Keays, Director, Customer Marketing, NSLCPublisher: Fred FianderFood & Drink Editor:Mark DeWolfEditorial Board: Beth Keays, Director, Customer Marketing, NSLC;Laura MacLachlan, Marketing Manager, NSLC; Meg Stewart, Marketing Coordinator, NSLC;Jillian Major, Manager Wholesale, NSLC; Peter Rockwell, Category Manager, Old World/Local Wine, NSLC; Fred Fiander, Group Publisher, TC • Media

Food Stylist:Mark DeWolfProps: Mark DeWolfPhotography: Allister Stevenson, Tim PellerinContributing Writers:Mark DeWolf, Karen Peterson, Jodi Warren, Peter Rockwell

Group Publisher, TC • Media: Fred FianderAssociate Publisher/Regional Director of Sales: Joel HartlenAccount Executives:Mark DeWolf, John Eagles, Annie Langley Production: Angela JørgensenCopy Editor: Lori CovingtonAdvertising Coordination: Meaghan Ferdinand

Copyright 2013 by TC • Media All rights reserved. Reproduction of any article, photograph or artworkwithout expressed written permission from the publisher is strictly prohibited. Materials submitted for consideration should be accompanied by a self-addressed stamped envelope. The publisher cannot accept responsibility for unsolicited materials. 211 Horseshoe Lake Drive, Halifax, 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 disclaimsany warranty regarding the accuracy or reliability of information containedherein. Occasions Magazine further disclaims any responsibility for injuries or 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 listedwithin this publication are available in most NSLC stores throughout NovaScotia. Prices and availability subject to change without notice. In caseswhere there is a difference in prices listed within Occasions and NSLCstores, the prices in the NSLC stores shall prevail.

Printed CTP (computer-to-plate), eliminating the need for film, and theplates are processed using water soluble developer. Inks used are vegetableoil based. Paper used is Somerset Gloss, manufactured by SAPPI in Somerset, Maine. This paper is acid free, the pulp is cultivated from sustainable forests. It is SFI (Sustainable Forestry Initiative) certified as well as ISO 14001 certified. The Somerset Mill, where this paper is manufactured, has won the Maine Governor General Award for Environmental Stewardship. Cited in particular with regard to this award,was the use of recycled water during the manufacturing process. It wasalso noted that this Mill generates its own power from waste products on site. Not only that, but the excess power generated is sent back to the Maine Power Grid.

Nova Scotia Liquor Corporation93 Chain Lake Drive, Halifax NS, B3S 1A3Tel: 902-450-6752

On the Cover This spring, we've conjured up a series of delicious cocktails featuring Bacardi Superior Rum and the recently releasedBacardi Oakheart, a spiced rum withvanilla and rich spice flavours. These cocktails are appetizing and refreshing.Enjoy the recipes found in our Mixologyfeature on page 19.

Tasting Menu 4 Fabulous Pairings

Style Watch On the Cover

CONTENTS

Spring | 2013

Now at the NSLC.

4 Occasions Spring 2013

WELCOME | The Spring Issue

WELCOME

FreshnessSpring into

4

A Fresh Approach toSunday DinnerSunday dinner doesn’t have to be a calorie-counter’s worstnightmare! We’ve toned downthe fat content and added some

new flavours in the form of fresh herbs to this classicfamily meal. Find the recipes and a few wine recommendations in our Themed Celebrationfeature on page 9.

Inspired by Our Lakes and StreamsTrout and salmon fishing are part of Nova Scotia’s history.Thanks to the NSLC Adopt-A-Stream program, its partner

organizations and the dedicated work of volunteers,our waterways are being preserved and rehabilitated.We’ve been inspired to highlight recipes featuringtrout and salmon. NSLC Retail Product Specialist JodiWarren has matched each with a locally producedwine. Enjoy the recipes in our Tasting Menu feature,found on page 36.

Muddling Freshness Bacardi popularized the Mojitoand made the word “muddle”part of mainstream cocktail vernacular. Inspired by the pureflavours of Bacardi Superior and

the spicy notes of Bacardi Oakheart, we’ve created avariety of muddled cocktails highlighting fresh, springflavours. Find them in our Mixology feature on page 19.

Ooh La LaFrench cuisine is back en vogue.This issue, we’re highlightingrestaurants in the province featuring great French cuisine,ranging from classic bistro fare to

more contemporary dishes. Check out the Insider’sTips for great information about the restaurants — direct from the source. Read our Restaurant Spotlight on page 41.


BEVERAGES | Peter Rockwell

Cheers!

There was a time – not that long ago –when organic wines left a bad taste in mymouth. That taste was of terroir or, in lessfancy words, earth, soil - just plain old dirt.

It was as if wineries were so determined toappease the growing population of healthconscious vino-philes by reducing the levelof stabilizing chemicals in their juice thatthey lost track of the most important thing- flavour. What’s worse is that mediocritycame at a price: organic wines were expensive!

The winemaker at Viña Emiliana – one ofChile’s premium organic wine producers –once told me that, for him, what’s in theglass always comes first, and that his challenge was to create wines that appealto the palate while just happening to be organic.

That inspired philosophy has spread aroundthe wine world with more and more vineyards either taking advantage of theirorganic — friendly climates (like those in

South America) to go organic or convertingtheir lands to meet organic production criteria — which can take up to five years.

Either way, the 21st century take on organicwines is now one that leaves you with theimpression that the only thing missing in yourglass is terra firma. If anything, there’s more tolove — with most wines offering richer,meatier flavours and a sophisticated depth of complexity which today, are typically priced in line with your non-organic favourites.

Today, it’s not taste that’s the issue, it’s interpreting what organic really meanswhen it comes to wine (and beer, cider and spirits).

Canada updated its definition in 2009, creating a complex documentation of thehard and fast rules on how the term can beused and where. You can peruse its headylegalese over a few glasses of vino bysearching the word organic here: www.inspection.gc.ca.

Now at the NSLC. 7

Organic Buyers Guide:

WINEViña Emiliana Novas Carménère Cabernet Sauvignon(Chile, $15.99, 1016003)• In three words: Textured, blackberry, chocolate.

Botter Boira Pinot Grigio (Italy, $15.79, 1001808)• In three words: Clean, bright, green.

Bonterra Chardonnay (California, $19.99, 1000570)• In three words: Buttery, lemon, caramel.

Pares Balta Mas Elena (Spain, $14.99, 1001032)• In three words: Deep, licorice, spice.

BEERMill Street Organic Lager (Canada, $3.29, 1014569)• In three words: Crisp, smooth, easy-drinking.

Fuller's Honey Dew Organic Ale (United Kingdom, $3.96, 1007305)• In three words: Hoppy, mouth-filling, honey.

Schnitzer Brau Organic Gluten FreeLager (Germany, $3.79, 1012503)• In three words: Light, malted, refreshing.

CIDERL'Acadie Vineyards Organic Cider(Nova Scotia, $19.99, 1009399)• In three (or four) words: Fruit-forward, apple, effervescent.

At its most basic, to be certified organic, awinery needs to eliminate any chemical interaction in their vineyards and meet established levels of the same in the winery,especially when it comes to the addition of sulfur.

Sulfur is an industry lightning rod. Used as acleaning agent and wine stabilizer, novicewine buyers tend to blame it for a bevy ofminor post consumption issues (headaches,for example). They don’t realize that natural sulfur exists in all wines – organic ornot – as it’s generated during fermentation. It’s worth noting that, while some wineriesclaim to produce sulfur free wines, theymake up a miniscule portion of the organicwines produced in the world.

Many wineries take the organic philosophyone step further by becoming biodynamic,with a goal of ecological self-sufficiencythrough strong ties with their natural surroundings and the utilization of biodynamic preparations as a replacementfor chemicals.

The most visual aspect of biodynamics ishow winemakers allow animals to interactwith their vineyards. Whether it be a herdof alpacas, a clutch of chickens or a brace ofducks; biodynamic winemakers bring natureinto the vineyards by letting the fauna grazeand fertilize their way through the vines. With the variety of organic products at theNSLC continuing to grow, your first sip isonly a cork pop or screw cap away.

BEVERAGES | Peter Rockwell

9Now at the NSLC.

With the hectic pace of life, Sunday dinner is, for many, one of theonly times to sit around the table with family or friends. We’vetaken a fresh approach to the traditional roast dinner by incorporating fresh herbs and substituting some (definitely not all)of the fattier elements of the meal. Of course, we’ve tried not tosacrifice any of the flavour.

Wines to Match the Meal: Most dry red wines will match perfectly well with roast dinner, but if you want to strike a flavourmatch, look to red grapes rich in methoxypyrazines, a naturally occurring chemical compound responsible for herbaceous andvegetal tones found in certain wines. Grapes from the Sauvignonfamily, such as Cabernet Sauvignon and Sauvignon Blanc, are particularly rich in these compounds, as is Chile's Carmeneregrape. Generally speaking, wines made from these grapes thatoriginate from moderate or cool climates have more pyrazinecompounds than those from warmer climates but almost all them,regardless of their origin, have some.

Here are just a few to look out for at the NSLC:

Errazuriz Max Reserva Cabernet Sauvignon (Chile, $18.99, 1008759)

Sandalford Cabernet Sauvignon (Australia, $35.29, 1001158)

Mondavi Private Selection Cabernet Sauvignon (California, $19.99, 1004389)

FOOD | Themed Celebration

A FRESH APPROACHTO SUNDAY DINNER

Herb Crusted Roast Top Sirloin


Herb Crusted Roast Top SirloinServes 8-10Ingredients: 1 3-4 lb top sirloin roast, tied 2 tbsp Dijon Mustard4 tbsp prepared horseradish1 tbsp pink peppercorns, cracked3 cloves garlic, minced4 tbsp olive oil, dividedRock salt to taste2 cups parsley, finely chopped1 cup cilantro, finely choppedSalt to taste

Directions:1. Place the sirloin on a wire rack, set above

a baking sheet in your refrigerator overnight to remove excess moisture from the beef.

2. Preheat the oven to 375 °F.3. Combine the Dijon, 2 tablespoons of

horseradish, pink peppercorns and 2 tablespoons of olive oil in a bowl. Whiskuntil well blended.

4. Rub the Dijon and horseradish mixture over the top sirloin; season with rock salt.

5. Place a large pan over medium-high heat.

6. Sear the beef until it is golden brown onall sides. If the beef begins to stick, add a little more olive oil to the pan.

7. Roast the beef for 45-55 minutes. Times will vary depending on your preference of doneness.

8. Remove from the oven and let rest for 25-30 minutes.

9. While the beef is resting, combine the remaining horseradish and olive oil; spread this mixture over the beef.

10. Just before serving, remove the twine. Spread the parsley and cilantro over a baking sheet. Roll the beef in the fresh herbs.

11. Delicately slice the beef (or carve at the table) and place on a serving platter with your roasted spring vegetables.

Editor’s Tip: Immediately after the beef isremoved from the oven, turn the oven upto 425 °F and roast your vegetables. Whilethe beef is resting, the vegetables will roastand be ready just in time for dinner.

Roast Beef Doneness Chart

Rare - 120 - 130 ̊ FMedium-Rare - 130 - 140 ̊ FMedium - 140 - 150 ̊ FMedium-Well - 150 - 160 ̊ FWell-Done - Above 160 ̊ F

Note: It’s best to remove the beef from theoven at the lower end of the scale, as thebeef will continue to cook while resting.

Roasted Spring VegetablesServes 8-10Ingredients:3 dozen baby potatoes, washed and halved 2 tbsp rosemary, finely chopped3 cloves garlic, minced5 tbsp olive oil12 small carrots, peeled, halved and washed 2 bunches asparagus, washed and trimmedSalt & pepper to taste


Roasted Spring Vegetables

Directions:1. Preheat an oven to 425 ̊ F.2. Toss the potatoes with two-thirds of the

rosemary, two-thirds of the garlic and 2 tablespoons of olive oil. Place in a roasting pan and set in the oven. Roast for 8 minutes.

3. While the potatoes are roasting, toss thecarrots with the remaining rosemary andgarlic and 1 ½ tablespoons of olive oil.

Add the carrots to the pan with the potatoes and continue roasting for 15 minutes.

4. While the potatoes and carrots are roasting, toss the asparagus with the remaining olive oil. Add the asparagus tothe vegetables and continue roasting for7 minutes.

5. Remove from the oven and season with salt and pepper.

6. Serve on a platter with the Herb Crusted Roast Top Sirloin.

Editor’s Tip:We’ve substituted classicsteamed vegetables drenched in butterwith olive oil. The roasting process concentrates the flavours of the vegetablesand allows them to hold their own againstthe rich flavour of the roast sirloin.


11

Dill Mashed Potatoes

Directions:1 Melt butter in a frying pan just large enough to hold the chicken breasts. Add the chicken

and cook over medium-high heat until golden tinged, from 3 to 4 minutes a side. Reduce temperature if it is becoming dark brown. Cut cheese into large chunks and measure out about a half cup (125 mL).

2 Once chicken is golden, pour the wine over top. Sprinkle the tarragon over both sides of the chicken and reduce the heat to medium-low. Cover and cook until chicken feels springy when pressed and meat thermometer reaches 165°F (74°C), about 3 to 4 minutes a side.

3 Then remove the chicken to a plate and cover to keep warm. Turn the heat to high and boil the wine, uncovered and stirring occasionally, until reduced to about 1/4 cup (60mL). Add the cheese and turn the heat to low. Stir constantly with a wooden spoon until fairly smooth. Stir in any juices collected on the chicken plate.

4 Place chicken on dinner plates and spoon the cheese sauce overtop. Garnish and serve with wild rice and asparagus. Serve with a dry Italian white wine.

This is the recipe to remember when you want todo a “special” dinner for two without breaking thebank. Maybe it’s Friday night after the kids havegone to bed. If it’s for a special occasion – pairwith asparagus and a wild rice mix.

Ingredients:

2 tsp butter or canola oil 10 mL 2 boneless, skinless chicken breasts 2 1/2 cup St.Andre cheese, cut in large cubes 125 mL 1/2 cup white wine 125 mL 1 tsp tarragon, dried 5 mL Chopped for garnish: fresh coriander or fresh parsleyor fresh green onion(s)

Cook time: 20 min Preparation time: 10 min

Chicken Farmers of Nova Scotia – For information and recipes call (902) 681-7400 or visit www.nschicken.com

Chicken Farmers of Nova Scotia

Advertising feature:

Chicken St.Andre


Dill Mashed PotatoesServes 8-10Ingredients:3 lbs Yukon Gold potatoes, peeled, quartered4 cloves garlic2 cups Greek yoghurt¼ cup fresh dill, minced1 cup Parmesan, grated

Directions:1. Place the potatoes and garlic in a pot of

salted water; bring to a boil.2. Boil the potatoes for 20 to 25 minutes

or until tender.3. Drain the potatoes and garlic and pass

through a ricer or mash them the old-fashioned way.

4. Add the yoghurt, dill and Parmesan. Combine thoroughly.

5. Serve warm.

Chive Yorkshire PuddingMakes 12 puddingsIngredients:2 cups all-purpose flour, sifted2 cups skim milk6 eggs, whiskedPinch salt4 tbsp chives, finely chopped1⁄2 cup olive oilDirections:1. Preheat oven to 450 ̊ F. 2. Combine the flour, milk and eggs in a

bowl. Blend until smooth.3. Add the chives and combine.4. Place two 6-cup muffin tins in the oven

for 10 minutes.5. Add a teaspoon of olive oil in each of

the twelve metal muffin cups and returnto the oven for 10 minutes.

6. Very carefully add 2 tablespoons of the batter to each cup and return to the oven for 10-12 minutes.

7. Serve warm.

Editor’s Tip: Make these in the morningand reheat just before serving.


Chive Yorkshire Pudding

13

Honey Baked ApplesServes 6Ingredients:6 McIntosh Apples, tops removed, cored1⁄6 cup lemon juice4 tbsp raisins4 tbsp dried cranberries4 tbsp unsalted pistachios, shelled, toasted1 tsp ground cinnamon6 tbsp honey

Directions:1. Preheat oven to 350 ̊ F.2. In a bowl, combine the raisins,

cranberries, pistachios, cinnamon and honey.

3. Fill the apples with the fruit and nut mixture.

4. Place the apples in a large baking dish; cover with foil.

5. Bake for 35-40 minutes. You want the apples to be soft, but not mushy.

6. Delicately transfer the apples to shallow bowls or dessert plates and drizzle with the juices from the baking dish or serve with a little whipped cream.

Editor’s Tip: Just before bringing out themain meal, reduce the heat of your oven to350 ̊ F and bake the apples. When the maincourse is finished, your apples should bejust about ready to take out of the oven.


Honey Baked Apples

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

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Styl

e

Eco DécorWatch

You don’t always have to buy new furniture to reinvigorate your home’s décor. Repurposing and recycling items is good for the environment whileadding interesting, unique pieces to your home.

Window Tray

For a simple project, find a small, old window frame(glass removed) from your home, an antique shop oryard sale. Scrape all the loose paint off, lightly sand

until smooth, then give it a good cleaning with TSP(trisodium phosphate)—or go green with vinegar. Youcan choose to leave it as-is for a more rustic look, orpaint in desired colour and finish. To create the bottom of the window, cut a piece of thin plywood tomatch the shape of the window frame and nail intoplace. Finally, attach hardware at the opposite ends ofthe tray to act as handles and provide bling. Use detailed antique, elegant glass or porcelain hardware,or give it a more modern look with new pieces fromthe hardware store. Then let your creativity flow, byfilling it with candles, flowers, condiments or prettydrinking glasses.

An A+ Design Idea: Chalkboards

Chalkboards aren’t just for the classroom anymore.They are on-trend, popping up everywhere (even onthe dining room mantel) and being used as a familymessage centre. To make one of your own, find aframe at a vintage shop, yard sale, or the dollar store.For the chalkboard part, you will need chalkboardpaint, available at most hardware stores, and a piece ofplywood cut to match the shape and size of the innerportion of the frame. Apply the chalkboard paint toone side of the plywood. Plan to apply three coats ofpaint. Secure the chalkboard into the frame with smallnails. Or, if the frame comes with glass, paint directly

Our Expert:Karen Peterson is the owner ofHomeGirl Home Décor, a smallbusiness that is all about turning“trash” into one-of-a-kind treasures. Focusing on once-lovedoutdated furniture and accentpieces, HomeGirl brings themback to life with eco-friendly chalkpaint, turning them into colourfuland unique pieces that suit anydécor style. Find out more at:www.homegirlfabfinds.ca or email:[email protected].

LIFE | Style Watch

L’Acadie Vineyards Estate L’Acadie Blanc (Nova Scotia, 1011802, $18.99)

Supporting local has never been so delicious. This wine, made from estate grown and certified organic L’Acadie Blanc grapes, offers vibrant fruit and mineral-like flavours that provide a clear expression of this winery’s terroir.


LIFE | Style Watch

on the glass. All that’s left is to paint your frame in the colour ofyour choice—and your masterpiece is complete!

Ottoman

Ottomans are making a comeback, offering a creative way toadd colour to any room. Don’t be afraid if you haven’t done anyreupholstering before; it’s easier than you think. Start with picking a thick fabric, perhaps an old tablecloth or curtains,that’s twice the size of the ottoman. Next, lay the ottoman upside-down in the centre of the material. Using a heavy-dutystapler, start stapling the material down tightly, making a trim atleast 1-inch around. Depending on how “finished” you want thebottom to look, you can add a piece of fabric with upholsterynails to cover the trim and staples. Painting the legs completesthe transformation. Now, kick your feet up and admire yournew piece of accent furniture.

Give Old Furniture a Makeover

Give an old piece of furniture—with all the beautiful details of the past—a style makeover to bring it back to life and up-to-date. Start by cleaning your piece with TSP or vinegar toprep it for a coat of primer. Once the primer is dry, lightly sandit and apply your first coat of colour. Bright colours look fabulous on older pieces, and white can give it a simple, classiclook. Depending on the look and the amount of distressing you want, use one to three coats of paint. Once your paint is dry,begin distressing with sandpaper, concentrating on the edgesand the woodworking details. This is when the magic happens!Keep sanding until you get the look you’re after. Don’t be afraidof making a mistake; you can always add more paint! There aremany different distressing effects and paint techniques to experiment with—glazing, staining and waxing, for example. Finally, seal the furniture with at least two to three coats ofpolyurethane to protect your new masterpiece.

MANOR HILLLEATHER

Exclusive to Manorhouse Furniture

Canadian Made

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Thurs-Fri9am-9pm

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17Now at the NSLC.

Simply Inspired |Mason Jar Makeover

Mason JarMakeoverSIMPLY INSPIRED

Mason Jar Soap Pump

Mason jar soap pumps can add your personal style to your kitchen or bathroom.Supplies: Recycled soap pump, hammer ordrill, nail, pliers, primer, acrylic paint (colourof choice), polyurethane sealant, glue gun

Step 1. Find a clean soap pump from any soap or lotion bottles you have, or buy one from the dollar store.

Step 2. Start by drilling (or hammering a large nail) into the centre of the Mason jar lid. With pliers, peel back the metal from the bottom tomake a hole big enough to fit the soap pump.

Step 3. Remove the pump for now.Step 4. Apply a coat of primer to the top

of the Mason jar lid and let dry.Step 5. Apply 2-3 coats of acrylic paint to

the lid. Use any colour; be creative.Step 6. Apply 2-3 coats of polyurethane

sealant to the lid.Step 7. Insert the pump into the lid. Step 8. Secure the bottom of the pump to

the lid with a glue gun, covering the rough metal edge.

Step 9. Fill with desired soap or lotion.

Mason Jar Holder

There are many variations and uses for theMason jar holder that you can customizeto fit perfectly in your home. Use it to holdflowers, workshop or craft supplies, tooth-brushes, kitchen utensils or votive candles. Supplies: Mason jar, piece of recycledwood, 2” metal plumbing clamp (availableat any hardware store), screws

Step 1. Find an old piece of wood and cut it into a piece that is slightly longer and wider than a Mason jar.

Step 2. Stain or paint the wood to suit your décor.

Step 3. Line up where you would like the jar to sit on your wood. It may helpto place the clamp against the wood and mark it with a pencil. Screw the clamp in place, but do not tighten all the way. Note: you may need to pre-drill a hole through the clamp.

Step 4. Attach the Mason jar to the clamp and tighten.

Painted Mason Jar

Painted Mason jars make a beautiful displayfor flowers, pens and pencils, or kitchenutensils.Supplies: Mason jar, primer, acrylic paint(colour of choice), sand paper,polyurethane sealant

Step 1. Start by lightly sanding the Mason jar, then wipe it clean with a lint-free cloth.

Step 2. Apply primer to the Mason jar to give the paint something to adhereto; let dry.

Step 3.Next, apply 1 or 2 coats of any acrylic paint to the jar. The numberof applications will depend on yourdesired level of finish.

Step 4. Lightly sand off the paint to give the jar a distressed, aged finish. Concentrate your efforts on the raised label and details of the jar.

Step 5. Finally, apply a clear polyurethane sealant to the jar, which will give it a nice shine. I recommend 1-2 coats to ensure the durability of the finish.

By Karen Peterson, owner of HomeGirl Home Décor

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19Now at the NSLC.

BEVERAGES |Mixology

Elderflower MojitoServes 1Ingredients:8-10 fresh mint leaves ½ lime, cut into wedges1 tsp sugar1 ½ oz Bacardi Superior Rum (750 ml, $26.98, 1000882)½ oz St. Germain Elderflower Liqueur (750 ml, $44.71, 1013629)Club sodaSprig of mint for garnish

Directions:1. Place mint, lime wedges and sugar in a

highball glass; muddle.2. Add the Bacardi Superior Rum and St.

Germain Elderflower Liqueur and fill with ice.

3. Top with soda.4. Garnish with a sprig of mint.

MuddlingFreshness


BEVERAGES | Mixology

The Original Bacardi MojitoServes 1Ingredients:½ lime, cut into wedges 2 tbsp white sugar 12 mint leaves1 ½ oz Bacardi Superior Rum (750 ml, $26.98, 1000882)Soda waterSprig of mint for garnish

Directions:1. Place the lime wedges and sugar in a highball glass; muddle.2. Add the mint leaves; lightly muddle.3. Add some crushed ice and the Bacardi Superior Rum; stir until the sugar dissolves.

4. Fill glass with more crushed ice and soda water; stir.5. Garnish with a sprig of mint.

Bacardi Oakheart Spicy AppleServes 1Ingredients:¼ Granny Smith apple, peeled, chopped1 tbsp fresh ginger, chopped1 oz Bacardi Oakheart (750 ml, $28.98, 1014067)2 oz apple juice

Directions:1. Place the chopped apple and ginger in a cocktail shaker; muddle.

2. Add the Bacardi Oakheart, apple juice and ice; shake vigorously.

3. Strain into a chilled cocktail glass.4. Garnish with an apple slice or wedge of lime.


BEVERAGES |Mixology

Bacardi Oakheart Orange & Vanilla SplashServes 4Ingredients:1 vanilla pod, cut into 4 pieces*4 wedges of orange4 oz Bacardi Oakheart (750 ml, $28.98, 1014067)Ginger Ale

Directons:1. Place the vanilla and wedges of orange in a cocktail shaker; muddle.

2. Add the Bacardi Oakheart and ice; shake vigorously.3. Strain into four ice-filled highball glasses.4. Top with ginger ale.

*Vanilla beans can be found in the baking aisle of most grocerystores. If you can’t find vanilla bean pods, substitute a dash ofvanilla extract instead.

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Shaved Fennel, Grapefruit & Parmesan Salad

FOOD & DRINK | Pairings

4FABULOUS PAIRINGS

Chicken, Avocado & Pomegranate Salad

Chicken, Avocado & Pomegranate SaladServes 6-8Ingredients:3 heads Boston bibb lettuce2 6-oz chicken breasts, grilled, sliced

4 avocados, peeled, pitted, sliced2 cups seedless green grapes, halved

2 mangoes, peeled, pitted, julienned

½ cup cilantro, chopped1 122-g container pomegranate seeds

Juice of 2 limesSalt & pepper to taste

Directions:

1. Divide the lettuce between sixbowls and top with the grilledchicken slices, avocado slices andmango slices.

2. Top each salad with equalamounts of the cilantro andpomegranate seeds.

3. Pour equal amounts of thelime juice over each salad.

4. Season with salt and pepper.

Pairing: Luckett Vineyards Ortega (Nova Scotia, $21.99,1016251)

Shaved Fennel, Grapefruit& Parmesan SaladServes 6-8Ingredients:2 fennel bulbs, trimmed, fronds removed, shaved or very thinly sliced

6 cups arugula2 grapefruits, peeled, cut into segments

½ red onion, thinly sliced¼ cup pine nuts, toasted⅓ cup extra-virgin olive oil2 lemons, juicedSalt & pepper to taste2 cups Parmesan, shaved

Directions:1. Add the fennel, arugula, grapefruit segments, red onion and pine nuts to a bowl.

2.Add the olive oil, lemon juice,salt and pepper; toss.

3. Serve in bowls and top with shaved Parmesan.

Pairing: McGuigan ‘S Series’Semillon Blanc (Australia,$14.99, 1015939)

Simple Salads—This spring, keep it fresh andeasy with simple salads.

27Now at the NSLC.


Citrus Basil Shrimp Salad

Smoked Salmon and Goat Cheese Salad

Smoked Salmon & GoatCheese SaladServes 6-8Ingredients:Juice of 1 lemon1 tsp Dijon Mustard1 clove garlic, minced1⁄6 cup chives, minced½ cup extra virgin olive oil 3 heads Boston bibb lettuce200-grams thinly sliced smoked salmon

1 small red onion, peeled, thinly sliced

1 cup goat cheese, crumbled Salt & pepper to taste

Directions:

1. Place the lemon juice, Dijon mustard, garlic and chives in a bowl.

2. Slowly whisk in the olive oil until the vinaigrette emulsifies.

Season with salt & pepper.

3. Add the lettuce to a bowl.

4. Add enough vinaigrette to the bowl to lightly cover the greens; toss.

5. Divide the lettuce between the bowls and top each with equal amounts of smoked salmon, sliced red onion and crumbled goat cheese.

Pairing: Bouvet Brut Sparkling(France, $18.99, 1001013)

Citrus Basil Shrimp Salad Serves 6-8Ingredients:2 heads Boston bibb lettuce4 cups cooked shrimp2 yellow peppers, seeded, julienned

1 can mandarin oranges, liquid reserved

2 tbsp lime juice2 tbsp liquid honey½ tsp Dijon Mustard¼ cup fresh basil, chopped¼ cup vegetable oilSalt & pepper to taste

Directions:1. In a bowl, combine the lettuce, shrimp, yellow pepper and mandarin orangeslices.

2. In a separate bowl, combine the mandarin orange juice, lime juice, honey, Dijon mustard and basil.

3. Slowly whisk in the vegetableoil and then season with salt and pepper.

4. Add the vinaigrette to the salad and toss.

Pairing: Oyster Bay Sauvignon Blanc (New Zealand, $21.99,1003019)

28

Maison Brotte PereAnselme La Fiole Cote du Rhone (France, $14.99, 1016206)

Enjoy this fragrant and spicymedium-bodied red wine withsimple Mediterranean inspireddishes such as a rosemarycrusted rack of lamb.

Mitolo Jester Shiraz (Australia, $24.99, 1010559)

Don’t be fooled by the name, this is aserious full-bodied wine loaded withripe blackberry, spice and mochaflavours. Martin Codax Albarino

(Spain, $20.99, 1008817)

Albarino shares similarities to drierstyles of Riesling. Enjoy its vibrant floralaromas and zesty citrus flavours withfresh seafood.

Here’s a selection of the great newtastes in store for you this season!

What’sTrapiche Finca las Palmas Malbec(Argentina, $19.99, 1009646)

It’s back! This Argentinian red wine wasthe Top Scoring Red Under $20 and theTop Scoring Argentinean Table Wine atlast year’s Port of Wines Festival. Although the label has been updated,you can expect the same great spicy,ripe fruit flavours.

Sileni ‘The Lodge’ Chardonnay(New Zealand, $23.49, 1011623)

Wines like this prove that New Zealand canmake more than just great Sauvignon Blanc.This is a ripe, full-bodied Chardonnay withlots of rich stone and tropical fruit flavours.

New

Occasions Spring 2013

NEW PACKAGE

29

Samuel Adams Spring Lager (6 x 355 ml, $14.98, 1014999)

This is a bright, citrusy style of lager. It makes a great transition from theheavy ales of winter to the light lagers of summer.

Leblon Cachaça (750 ml, $32.99, 1011314)

Cachaça is the national spirit of Brazil and the base ofthat country's classic cocktail, the Caipirinha (pronounced KIPE-ah-rin-yah). The spirit is sometimesreferred to as Brazilian rum.

1800 Silver Tequila (750 ml, $35.99, 1016761)

This lightly aged Tequila delivers a clean aromatic profile and a mildly sweetflavour.

The Botanist Islay Dry Gin (700 ml, $44.99, 1016774)

Leave it to the visionaries of Scotland’sBruichladdich distillery to create this one-of-a-kind gin that incorporates no lessthan 22 hand-picked botanicals from Islay.

Guinness Black Lager (6 x 330 ml, $15.39, 1017064)

This lager is made with roasted malt,much like a Stout, but is cold fermentedlike a lager. This is a taste sensation youhave to experience to believe.

Ungava Premium Dry Gin (700 ml, $34.99, 1016765)

This Canadian gin is made using sixbotanicals sourced from the UngavaPeninsula in Northern Quebec. It is aunique and remarkably pure gin.

Now at the NSLC.


Special SprigsPick up Compliments herbs and discover more fresh waysto enhance the flavour of any dish. Then sprinkle as a garnish for restaurant quality presentation.

Compliments Fresh Herbs$2.49, Available at most Sobeys Stores.

Galloping CowsCreated for the Oscar's gifting suite in Hollywood, this 6pack of flavourful pepper spreads is also available in a NovaScotia jams version.

Available at the NSDCC Gallery (Halifax), CBCC Gallery(Sydney) our website at Gallopingcows.com, or call us andorder by phone (902) 787-3484.

Wine Tours

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Local & Organic

East Coast Organic Milk is a Cooperative comprised of a groupof Nova Scotia family owned organic dairy farms that are proudto be producing Nova Scotia’s firstlocal organic milk. Look for our1%, 2% and whole milk at local retailers throughout Nova Scotia.

Contact Info: 1-855-895-5838www.eastcoastorganicmilk.ca and Facebook

Hot for the grill.It’s warming up and scallops are perfect for the grill. It bringsout their natural sweetness and creates a delicate crunchy exterior.

Sensations by Compliments Wild Atlantic Canada Sea Scallops400g, $14.99, Available at most Sobeys Stores.

PRODUCERS’ SPOTLIGHTGrand Pré NS.White & NS.Red(Nova Scotia, $14.99, 1016586 - White, 1016585 - Red)

It is another first for Domainede Grand Pré. Their newly released NS.Red and NS.Whiteare delicious wines that giveNova Scotians truly great localwines at affordable prices. These wines are also direct fromtheir cellar to the NSLC. NS.Redand NS.White are only availableat NSLC stores.

Barking Squirrel Lager(473 ml, $3.58, 1016733)

Barking Squirrel Lager is a 5% ABV, 24IBU amber lager with a distinct richburnt orange color. Brewed with nothing but beer goodness, BarkingSquirrel’s pleasant Noble hop aromaand bitterness come from a blend ofHallertau Mittelfreuh, Saaz and Magnum hops.

31Now at the NSLC.

By Mark DeWolf

If you’ve ever experienced a great Sauvignon Blanc, you will know that theydeliver a certain crunchiness, much like agreat spring salad, in the form of brightflavours balanced by zippy acidity. GoodSauvignon Blanc can also deliver someflavours that wouldn’t be out of place on avegetarian dinner table. Asparagus, greenpepper, olive and green bean are just a fewof Sauvignon Blanc’s vegetal notes. Otherclassic characteristics are suggestive of thegreen outdoors, including nettle andfreshly mowed grass. Others still are reminiscent of green fruit flavours such asgooseberry, green fig, grapefruit, lime andhoneydew melon. Sauvignon Blanc can alsoproduce riper flavours such as passion fruitin certain conditions, which can be accentuated by yeast selection and otherwinemaking techniques.

GRAPE EXPECTATIONS | Sauvignon Blanc

Sauvignon Blanc: A Taste of Spring


On their own, these green flavours could become overwhelmingand unpleasant; but when packaged together by a talented winemaker, you have all the makings of a complete dish, or bettersaid, glass of wine.

You might ask: why does Sauvignon Blanc produce such distinctively green flavours? The vegetal components are a resultof methoxypyrazines, which naturally occur in the Sauvignon family of grapes, which also includes Cabernet Sauvignon. Theamount and intensity of these pyrazine compounds are accentuated in very cool climates or in vineyards that have allowedthe leaves to create a canopy which doesn’t allow the grapes tofully ripen. A slight vegetal tone adds complexity to a wine. Toomuch, and it can be unappealing.

Climate certainly plays a large role in the amount and intensity ofSauvignon Blanc’s green character, but so does regional style. Onthe following pages, we will discover some of the classic and up-and-coming regions and how the climate and winemakers inthese regions influence the final product.

Marlborough, New ZealandMarlborough, New Zealand has established itself as the world’sleading producer of premium Sauvignon Blanc. The Marlboroughstyle is distinctive. While it relies on New Zealand’s cool climate, italso speaks to a winemaking style. Marlborough Sauvignon Blanc isoften referred to as being very pungent, like a fruit basket in style—delivering an amazing range of aromas and flavours ranging fromgrassy and vegetal to citrus and tropical fruits such as passion fruit.How do they do it? It is partly done in the vineyard as the grapesare often picked over the course of a few weeks so that winemakershave grapes ranging from very green (rich in pyrazines) to veryripe, expressing more tropical tones. Next, they coax out as muchflavour as possible by soaking the grape skins with the free-run juiceat very cool temperatures. This extracts flavours from under theskins but may also pick up some light astringent/bitter character.


33Now at the NSLC.

Next, special yeast strains are used to embellish thiols (naturallyoccurring aroma compounds responsible for riper passion fruitand guava notes found in certain Sauvignon Blanc) and finally, ahint of residual sugar is often retained to balance the astringentnotes picked up by cold soaking and the grape’s naturally vibrantacidity. Example: Villa Maria Sauvignon Blanc (New Zealand, $19.99, 1005024)True to the Marlborough style, this wine delivers a pungently aromatic nose and layers of flavour. Expect gooseberry, grapefruit,passion fruit and asparagus aromas and flavours. The very slightesthint of residual sweetness balances its vibrant acidity.

Casablanca Valley, ChileChile’s Casablanca Valley is emerging as one of the next greatplaces to grow Sauvignon Blanc. The style here is un-oaked andlacks manipulation. The best often deliver lime, gooseberry andfresh herb flavours, sometimes with a dash of melon and passionfruit. They are medium-bodied and at their best, are very pure andrefreshingly crisp. Their bright acidity makes them the perfectpartner for Ceviche (seafood marinated in lime juice), which isChile’s national dish.Example: Santa Rita Reserva Sauvignon Blanc (Chile, $16.99, 1000123)This perennial great value wine offers a vibrant mix of gooseberry,lime, cooked green vegetables and a touch of passion fruit. It is afuller style that also delivers lots of lively acidity in the finish. Agreat match to seafood.

South Africa’s Western CapeSouth Africa, like Chile, should be too warm for Sauvignon Blanc.But, when grown and made in areas of the Western Cape exposedto the cooling effects of the chilly Benguela current, wineries arecapable of producing stylish Sauvignon Blanc. Almost all of themare un-oaked, helping them retain vibrant aromas and flavours. Asa result of their warm climate origins, they may be slightly more




full-bodied than comparable versions from around the world. Youcan often find a green fig, nettle, melon and smoked green peppernote that distinguishes them as uniquely South African.Example: Juno Sauvignon Blanc (South Africa, $12.49, 1009607)This unpretentious white wine offers green fig, melon and peppernotes. The palate is medium-bodied and the finish is less acidic anddrying compared to most Sauvignon Blanc. Its most distinguishingcharacter is a charred green pepper note in the finish.

Best of the RestThe best of the rest includes France’s Loire Valley, which once heldthe title as the best producer of Sauvignon Blanc in the world. TheLoire style boasts rich grapefruit and gooseberry notes and can be

quite high in acid and very dry; especially in cool vintages. France’sBordeaux region is also known for its Sauvignon Blanc. But, unlikeits brethren, it is most often blended with Semillon. These winesare richer and riper and the best are oak aged, making them distinctly different than most of the other great Sauvignon Blanc inthe world. Other regions of note include coastal California andsome of Australia’s emerging cool climate regions, such as theAdelaide Hills. In California, wines labelled as Fumé Blanc are madefrom the Sauvignon Blanc grape, but tend to be quite ripe, displaying more melon and tropical tones. They are often subjected to some oak aging, which softens the grape’s acidity andintroduces some smoky and vanilla tones to the wine.


Jodi Warren, Retail Product Specialist at the Elmsdale NSLC, offers recommendations for wines to match ourmenu which has been inspired by our lakes,rivers and the Atlantic Ocean.

Nova Scotia has a long history of inland fishing. While most store bought salmonand trout are farmed offshore, organizations such as the Atlantic SalmonFederation are actively researching meansof making inland aquaculture a viable reality. Celebrate our history with dishes inspired by local salmon and trout.

Trout PatéServes 6-8Ingredients:½ cup red onion, finely diced2 cloves garlic, minced ½ cup red pepper, finely diced¼ cup dry white wine12 oz skinless trout filets, steamed, mashed Dash Tabasco¼ cup dill, finely chopped2 tbsp capers¾ cup mayonnaise (homemade preferred)¾ cup cream cheese, room temperatureSalt & pepper to tasteBaguette, sliced, toasted

Directions:1. Sauté the onion over medium-low heat until soft, then add the garlic and continue to sauté for 30 seconds or until fragrant.

2. Add the red pepper and continue to sauté for 1-2 minutes.

3. Add the wine and cook until the peppers are soft and the wine evaporated.

4. Place the trout and remaining ingredients, except the baguette in a bowl. Add the Tabasco, dill, capers, mayonnaise and cream cheese. Season with salt and pepper. Mix thoroughly.

5. Refrigerate before serving.6. Serve with slices of toasted baguette.

Jodi: Time to break out the bubbly and celebrate the changing seasons. Try asparkling wine produced in Nova Scotiausing traditional champagne methods. Ilove the combination of chilled seafoodpaired with a sparkling wine. The fresh fruitnotes, good acidity and plenty of bubbleswill cleanse your palate between bites.

L’Acadie Vineyards Vintage Cuvée (Nova Scotia, $24.99, 1011803)


Inspired by Nova Scotia’s Ocean, Lakes and Rivers

Trout & Salmon

TASTING MENU Trout Paté

37Now at the NSLC.

Lemon, Salmon & Asparagus PastaServes 6-8Ingredients:2 tbsp olive oil1 onion, peeled, finely diced1 clove garlic, minced1 quart heavy cream3 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

Directions:1. Fill a large pot with salted water and bring to a boil.

2. Meanwhile, place a large sauté pan over medium heat; add the olive oil and onion.

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

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

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

6. Drain the pasta and asparagus into a colander.

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

8. Serve warm.

Jodi: As the saying goes, “what grows together goes together.” Nova Scotia is famous for its delicious local seafood andour Nova Scotia-produced wines are theperfect pairing combination. I would suggest Gaspereau Seyval Blanc, with its


Lemon, Salmon & Asparagus Pasta


pleasant aromatics and citrus-like acidityto complement the lemon, salmon and asparagus pasta. This off-dry wine is well-balanced between acidity and sweetness, which will help cut through therichness of the cream sauce.Gaspereau Seyval Blanc (Nova Scotia, $16.99, 1005908)

Prosciutto Wrapped SalmonIngredients:6 6-ounce salmon fillets, skin removed¼ cup goat cheese, crumbled¼ cup sautéed mushrooms2 plum tomatoes, seeded, finely chopped1 tbsp fresh mint, finely choppedSalt & pepper 1 tbsp butter1 tbsp olive oil6 long strips prosciutto

FOOD & DRINK| Pairings

Since 2010, the NSLC has been theproud sponsor of the NSLC Adopt-A-Stream program in partnershipwith the Nova Scotia Salmon Association.

In 2012, the NSLC’s annual pledge of$100,000 contributed to the restorationand protection of waterways across Nova Scotia. As a result, the NSLCAdopt-A-Stream program has expandedthe geographic reach of the program tomore communities, developed betterplanning and assessment tools, providedmore hands-on training and supportedinnovation in restoration methods.

Last year, twenty-four community groupsacross the province were directly involved in the NSLC Adopt-A-Streamprogram. These groups contributed tothe great strides made by the NSLCAdopt-A-Stream program in 2012 by:• Restoring almost 130,000 square meters of stream and fish habitat

• Re-establishing 54 km of fish passage• Planting over 10,000 trees• Creating 99 seasonal field jobs• Contributing 6,474 volunteer hours

This spring, raise a glass to the wonderful work being done through theNSLC Adopt-A-Stream program and itspartners. Together, we are making NovaScotia an even better place to live.

Prosciutto Wrapped Salmon


Directions:1. Preheat your oven to 400 ̊ F.2. Using a sharp paring knife, cut a 1-inch slit in each salmon fillet. Create a cavity in the salmon, being careful not to pierce through to the other side.

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

4. Carefully fill each of the salmon fillets with an equal amount of the goat cheese mixture. Season the salmon with salt and pepper.

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

6. Carefully remove the salmon fillets from the pan and place them across the strips of prosciutto.

7. Fold the prosciutto over the salmon and place the fillets seam side down onthe baking sheet.

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

Jodi: Being born on Prince Edward Island,raised in Nova Scotia, and married to aNewfoundlander, I have enjoyed all typesof seafood from our Atlantic lakes,streams and ocean. I have concluded thatsalmon is most delicious paired with alight, earthy, red wine.

The Landing from Avondale Sky Winery iscrafted from Nova Scotian Leon Millotgrapes and has a light mouth feel with atart cherry finish. This is a tasty, food-friendly wine.Avondale Sky The Landing (Nova Scotia, $17.99, 1016273)

Silverlake CabinetrySpecializing in custom kitchens and cabinetry, we use high techdesign and manufacturing techniques to provide you with options which not only save money but also reduce your environmental footprint. Contact us today and turn yourdreams into reality.

8743 Commercial Street, New Minas, NS B4N 3C4Tel: 902-365-3434Fax: 902-542-3645Email: [email protected]: www.silverlakecabinetry.com

Creative Sunrooms of Nova ScotiaAt Creative Sunrooms, sunrooms are our business. We specializein premium quality sunrooms of all styles and, for this reason,we are the Nova Scotia dealer for the world leader in sunrooms -Four Seasons Sunrooms.

63 McQuade Lake Cres., Halifax, NS B3S 1C4Tel: 902-455-7866Email: [email protected]: www.creativeca.fourseasonssunrooms.com

41Now at the NSLC.

SPOTLIGHT | Restaurants

Dreaming of France? There is no need tobuy a plane ticket. Simply head to one ofthe great French-inspired restaurants in theprovince and let your taste buds take ajourney across the Atlantic.

Bistro Le CoqEnter Bistro Le Coq, located on ArgyleStreet in Halifax, and it’s like stepping into a Parisian bistro. As with the entire RCRgroup of restaurants, including the award-winning Onyx and Cut Steakhouse, BistroLe Coq is all about creating an experience.Walking into the dining room, you immediately feel relaxed as you’re greetedwith a warm welcome or “bienvenue.” Allof the servers at Bistro Le Coq are bilingual,and not surprisingly, the bistro has a loyal

clientele of Francophones as well as Anglophones hoping to practice theirFrench. Shannon Bruhm, RCR's Vice President of Operations says, "It’s reallygreat that having a French-speaking staffhas become such a central part of our identity. It really helps to add an authenticityto the French Bistro atmosphere."

The attention to detail in the design of theinterior space of the restaurant is evident.Says Bruhm, "We wanted it to be as authentic to a Parisian bistro as possibleand in order to do that, we had to appreciate what was already beautifulabout the space. Although we added thetin ceiling, we simply stripped and stainedthe original hardwood floor and the

sideboards. We also chose some eclecticantiques and artwork that have received alot of attention from our guests. It’s a spacethat contains a sense of old world Haligonian charm, along with just the rightamount of “authentic Parisian bistro”mixed in.

The menu offers a classic mix of bistro staples, including Pot-au-Feu, Soupe aL'Oignon, Steak Frites and more, all ofwhich are made with care and attention todetail. If your dish doesn't already comewith them, be sure to order a side ofpommes frites. These perfectly crispy friesare cooked in duck fat rather than oil, andserved with a delicious Parmesan, trufflemayo. Enough said.

Ooh la la! Nova Scotia’s French Inspired Restaurants

Mòules à la Normande et frites

Bistro Le Coq

Bistro Le Coq



Most Popular Menu Item: The number-one selling item is theMoules à la Normande et Frites. What makes them so special? Thedish features PEI mussels steamed with white wine, leeks, creamand applewood-smoked bacon, served with fries cooked in duckfat. Ooh la la, indeed!

Insiders tip: Are you celebrating a special occasion? The bistrooften stocks bottles of wine that aren’t listed on the wine list.These are wines that we can only get a limited quantity of, or different vintages of certain bottles. Ask your server about winesavailable off the list.

Drinks Tip: There are a couple of steals on the wine list if youknow where to look!

Bistro Le Coq1584 Argyle Street, Halifax(902) 407-4564 / www.bistrocoq.ca

Le Bistro By LizVeteran Halifax restaurant manager and hospitality executive Liz Ingram-Chambers has rekindled memories of days gone by withthe opening of Le Bistro By Liz. At the restaurant, located

Le Bistro By Liz Liz Ingram-Chambers

43Now at the NSLC.

underneath Park Victoria complex on the corner of South Parkand Clyde Street, you will find a bit of old-world French charm in the heart of Halifax.

The décor is inviting and full of French wall decorations andtouches, bistro tables topped with red and white checkered tablecloths and a glassed-in atrium filled with greenery. From the moment you enter the doors, you are caught up in the unpretentious atmosphere, hear the buzz of friendly conversa-tion—and experience excellent customer service.

Liz says, “It was important to recreate the new bistro in exactly thesame location that I managed throughout the 90s. Haligonianswere sad to see Le Bistro Café close in early 2002, when new owners changed many of the best loved features.”

There’s nothing contrived or overcomplicated about the cuisine atLe Bistro by Liz. It is simply delicious. They offer a wide and variedselection throughout the day. Enjoy a quick lunch, their famousweekend brunches served from 11 am – 3 pm on Saturday andSunday mornings, or make an evening of it and relax in the beautifully lit dining room featuring the wonderful atrium, which isas beautiful at night as it is during the day.

Liz explains "Most of all, we cater to our guests, and want them toleave feeling like they just left a friend’s place and had a greattime!"

Most Popular Menu Items: According to Liz, “Our FamousYummy Lemon Parfait Pie dessert and our Crepe Marocaine wereand are again favourites. Our Angus beef burger is also a great newaddition to our menu.”

Insider’s Tip: On Wednesday evening, you can purchase an 8-ounce glass of wine for the 5-ounce price.

Drinks Tip: A must-try is the Le Bistro Martini; a combination ofvodka, Chambord and a splash of pineapple juice. It’s delicious!

Le Bistro By Liz1333 South Park Street, Halifax (902) 423-8428 / www.lebistrohalifax.com

Fleur de SelYou might not expect to find some of the finest French-influencedcuisine east of Quebec City in a small town on the South Shore,but thanks to Fleur de Sel, local foodies and gourmet travellersalike have a compelling culinary reason to visit Lunenburg.The charming restaurant, located in a converted 19th centuryhouse, is not far from the town’s famous waterfront. But stepthrough its door, and you feel a world away – or at least like youhave made a voyage across the Atlantic Ocean. Acclaimed ChefMartin Ruiz Salvador draws on his extensive experience working insome fine European restaurants, including the Michelin 2-StarLyon de Lyon with Chef Jean-Paul LaCombe and Caro de Lyonunder the guidance of Chef Frédérick Côte. The French influenceis clearly evident in the menu, as is his commitment to great ingredients, most of which are local. Case in point is Martin’s in-house smoked salmon, which is made from Faroe Island salmon.


Fleur de Sel


For foodie adventurers, there is also a luxury guest room above therestaurant, with wonderful views over the historic town. Whatcould be more relaxing than indulging in a delicious cocktail, a finemeal and one of their many well chosen wine selections, followedby a relaxing night’s stay in the same building? Now that’s gourmet and convenient.

Most Popular Menu Items: The menu is always changing, but according to Martin and Sylvie, it is their in-house smoked salmonand their oysters which are generally a selection of different varieties served on the half shell with classic sides; and in the summer, it is their Butter Poached Lobster.

Insider’s Tip: Did you know that Martin loves to pickle? In fact, hejust returned from doing a course at a vegetable fermentationshop in Berkeley, California.

Drinks Tip: Despite the French influence of the cuisine, some ofthe best drinks on the list aren’t wines. The restaurant has a tantalizing cocktail list. Halifax’s magician of mixology, JennerCormier, was hired to create an exciting mix of cocktails. Thehouse cocktail is the Fleur Royale, which combines Bouvet duLadubay, a fine-value French bubbly available at the NSLC, alongwith Ironworks Cranberry Liqueur, St Germain Elderflower Liqueurand fresh blackberries.

Fleur de Sel53 Montague Street, Lunenburg (902) 640-2121 / www.fleurdesel.net


Fleur de Sel

An

on thetownoccasionYour Father's MoustacheYour Father’s Moustache is the place to be for great food, fun and live entertainment in downtown Halifax. Our scrumptious menu includes fish and chips, lobster, pasta,steaks, seafood and weekend brunch, all carefully preparedand reasonably priced.

We offer great daily specials, plus, the Moustache is hoppingwith live entertainment like Joe Murphy and the Water StreetBlues Band, a Saturday afternoon tradition.

5686 Spring Garden Road, Halifax, NS

(902) 423-6766 | www.yourfathersmoustache.ca

go ahead...get out and

enjoy

Harbour City Bar & GrillHarbour City's culinary team push the creative boundaries whilemaintaining a commitment in seeking out local farmers, fishers,and other producers. With one of Halifax’s largest selections oflocal craft beers, Nova Scotia wines, and spirits you can truly indulge in a unique dining experience, paired to perfection.

Join us for dinner and receive 2 hours of complimentary parkingin Scotia Square!

1990 Barrington Street, Halifax, NS (902) 492-6443 | www.harbourcitygrill.com

Mezza Lebanese Restaurant At the heart of the Mezza Lebanese restaurant group is ourlove of food, our passion for family and our enjoyment of life.Mezza is a great restaurant to host birthday parties, businesslunches and any celebratory event. We can accommodatesmall and large groups, including a private dining area at ourrestaurant location. We also provide healthy take out andcatering options, including our mobile Shawarma Grill forevents and celebrations where you need us to come to you.

Quinpool Road, Barrington Street, Halifax Shopping Centre Wright Avenue (Burnside), NS(902) 444-3914 | www.mezzarestaurant.com

The Hideaway Pub & Grille“The Best Place to be Found”, from vibrant cocktails, a quality inspired wine list and thirst quenching Draught. To tantalizingPub Fare in a comfortable relaxed atmosphere. The Hideawayhas it all…..the only thing missing is you.

5677 Brenton Place, Halifax, NS(902) 431-4433 | www.thehideawaypubandgrille.ca

Bistro on Prince Join us at the Bistro on Prince – located off the lobby of theHoliday Inn Hotel & Conference Centre, Truro – and dine instyle with one of our new menus. With great local flavours,you'll find something to please every palate.

Holiday Inn Truro, 437 Prince Street, Truro, NS(902) 897-8008 | www.bistroonprince.com

Tempo Food + Drink Tempo Food + Drink is a contemporary, urban open kitcheneatery situated street side on the busiest corner in Halifax.Tempo offers locally inspired comfort food with a twist. Something fun, funky and fresh for everyone.

Complimentary 2-Hour parking available at Scotia SquareParkade upon validation at the restaurant for dinner or brunch!Happy Hour: Daily from 5:00 p.m. to 7:00 p.m.

1875 Barrington Street, Halifax, NS(902) 42-TEMPO(83676) | www.tempofooddrink.com

The Carleton Music Bar & Grill Located in a beautiful heritage building in the heart of downtown Halifax, The Carleton offers a varied and affordablemenu, great wine selection and specializes in martinis. It's alsoTHE place to go for great live music and holds the currentVenue of the Year award from Music Nova Scotia and the EastCoast Music Association.

1685 Argyle Street, Halifax, NS(902) 422-6335 | www.thecarleton.ca

Rockbottom Brewpub At the Rockbottom Brewpub there's nothing quite like our trulyunique brewpub experience. The type of brewpub experienceyou can only have at one place. At the Rockbottom Brewpub,award winning brewmaster Greg Nash creates some ofCanada's best craft beer right on site. If you're looking for greatfood, fantastic entertainment and incredible craft beer, makeyour way to the bottom.

5686 Spring Garden Rd, Halifax, NS(902) 423-2938 | www.rockbottombrewpub.ca

Beer Basics | Taste Guide

The beer world is changing for the better,with imaginative twists as well as traditionalstyles available to Maritime Canadian beer-lovers in more variety than ever. Youhave probably noticed an explosion of newbeer in Nova Scotia, and whether you always drink the same brand or try newstyles at every opportunity, you can expandyour horizons by learning what expertsknow about drinking beer at its best. Hereare a few tips on beer-tasting and gettingthe most out of your next beer drinking experience.

The Pour

Pour your beer into a clean, clear glass,being sure to retain an inch-high collar offoam. The foam (or head) helps retain the delicate aromas of the beer. Next, assess: is the beer clear or cloudy? If it’s an unfiltered style, such as Wit (Belgian WheatAle), it will be cloudy. Typically, cloudy orunfiltered beer will be more complex andflavourful.

How To:Sample beer like a cicerone

Steve Riley is a Certified Cicerone, the beerequivalent of a sommelier, and President ofBetterBeer.com. He is one of only a handful of Certified Cicerones in Canada, and is a recognized beer judge.

Occasions Spring 201346


Aroma

Take a short sniff, followed by a longer one.A little trick that beer experts use to accentuate the aroma is to cover the glasswith your hand and swirl the glass for 3-4seconds. Take your hand away and immediately take a deep, long sniff withyour nose buried in the glass. Do you notice how intense the aroma becomes? Youcan pick up on so many subtleties this way.

Taste

Take a one-ounce sip, swirl it in your mouthand then swallow while exhaling throughyour nose, as taste is 99% aroma. What doyou taste? Cereal, floral, citrus, sweet,grainy, spicy, bitter? When tasting the beer,be sure to think about the mouthfeel (texture) and any other specific characteris-tics you detect. Is it watery, thin or thick? Isit hot (a warming sensation felt at the backof the throat), or acidic?

Get to know your styles

Brewing is part science and part art, whichgives brewers the opportunity to experiment with new styles and flavours, sothe old categorization of beers as eitherlagers or ales is a bit outdated. Instead, I liketo place beers under two main headings,refreshing and complex. Using the NSLC Taste Guide, we can divide these two broad headings into a number of categories.

Refreshing:

Flavoured & Refreshing – Lime, pump-kin, spiced, strawberry, and apricot are justa few of the styles in this category. Thesebeers have varying degrees of the amountof flavour added. When someone saysthey don’t enjoy beer, I steer them to thiscategory.Example: Bud Light Lime Lager (12 x 355 ml, $25.49, 1010164)

Light & Refreshing – Higher alcoholequates to more calories. The beers in thiscategory are usually only about 4% alcoholby volume and as such, usually have onlyabout 105 calories per bottle. A typicalbeer generally has approximately 150 calories per bottle. Example: Coors Light Lager (12 x 341 ml, $23.99, 1000405)

Crisp & Clean – These beers have moreflavour than the first two categories whilestill being refreshing. These beers remain aspopular a choice today as they were 20years ago. Classics such as Molson Canadian are part of this category.Example: Molson Canadian (12 x 341 ml, $23.49, 1000003)

47Now at the NSLC.

Complex:

Fruity & Smooth – These beers have amedium body along with fruit and spicearomas and flavours. Generally, they arenot too overpowering. As such, they areone of the best to pair with food. Example: Rickard's White (12 x 341 ml, $24.99, 1006841)

Rich & Malty – Generally they have richmalt flavour, giving them a slightly sweetflavour profile as opposed to being bitter.These beers are great for sipping when thetemperature turns chilly.Example: Granville Island English Bay PaleAle (6 x 341 ml, $12.49, 1014957)

Bold & Full flavoured – This is the category where we see many new beers onthe shelves. Some are hop forward (bitter), others are barrel aged (aged inBourbon, rum or whiskey barrels), and others still are listed as Imperial this or that(think that style on steroids). These beersare very trendy. The beers in this categoryare great sipping beers and have allowedbrewers to bring a lot of innovative products to the beer world.Example: Innis & Gunn Rum Finish Ale(330 ml, $3.99, 1008823)



?Raise a Glass to Green

The NSLC’s retail stores are not only better looking, they arealso more efficient.New NSLC stores offer high efficiency lighting and refrigerationequipment that helps reduce energy consumption. Water conserving fixtures and high efficiency air filters provide a cleanand healthy environment for NSLC employees and customers.

The NSLC eliminated plastic bags from its store network in 2008. Each year since then, more than 12 million bags a year have beendiverted from provincial landfills.

On an annual basis, the NSLC sells approximately 80 million individual aluminum cans. Almost 79 per cent of these are recycled by Nova Scotians, whichequates to more than 63 million recycled cans.

When you buy a box of wine, you also enjoy a lighter carbonfootprint.For a variety of reasons, boxed wines produce less of a carbonfootprint compared to a standard bottle of wine. The packaging ofa boxed wine amounts to less than 5 per cent of its total weightwhile glass bottles total, on average, 70 per cent. Boxes of wineare also more efficient to transport; they are easily stacked and canbe shipped with little wasted space.

Spirit producers encourage consumers to buy a PET.Spirit producers keen to reduce their impact on the environmentare now using lightweight polyethylene terephthalate (PET) pack-aging. You can find a number of PET packaged spirits at the NSLCincluding popular brands such as Smirnoff Vodka, Canadian ClubCanadian Whisky and Bacardi Superior Rum, among others.

Decades before it was popular to make organic wine, California’sFetzer Vineyards employed sustainable agricultural practices. Fetzer not only utilizes green practices in the vineyard but its winemaking facilities are run using 100% renewable energysources. The organic viticultural trend is here to stay, as is sustainable winemaking practices. Ontario’s Stratus Winery wasthe first in the world to be certified LEED (Leadership in Energyand Enviromental Design) and Nova Scotia’s own L’Acadie Vineyards was the first in this province to be certified organic.

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