occasions nova scotia fall 2013 issu 01

grown here.enjoyed here.

sold here.tastes of Atlantic Canada

Compliments Honeycrisp applesCompliments Honeycrisp apples

Compliments Honeycrisp Apples

This local variety is a fi rm, sweet, aromatic, juicy apple with tremendous crispness.

Try yours with PEI’s own Avonlea Clothbound Cheddar

available exclusively at

ATLANTICCHOOSE

3

InsideWelcome 4Cheers! 6Themed Celebration 9Simply Inspired 16Mixology 194 Fabulous Pairings 22Restaurant Spotlight 27Grape Expectations 32Tasting Menu 36Online Aisle 44Beer 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:Tim Pellerin, VP, Customer Marketing, NSLCPublisher: Fred FianderFood & Drink Editor:Mark DeWolfEditorial Board: 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: Dennis Evans, Peter Rockwell Contributing Writers:Mark DeWolf, Michelle Hooten, Peter Rockwell, Rayell Swan, Doug Watling

Group Publisher, TC • Media: Fred FianderSales Manager: Sue KosloskiAccount Executives:Mark DeWolf, John Eagles Production: Angela JørgensenCopy Editor: Lori CovingtonAdvertising Coordination: Bonnie Marchand

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 In this edition, we’re featuring a foodlover’s guide to Italian wine. We have anumber of Italian inspired recipes showcasing the regional diversity of thisfood centric country. On the cover is ourversion of Sicilian Caponata. Find thisrecipe in our Themed Celebration featureon page 9.

Mixology Themed Celebration

Tasting Menu On the Cover

CONTENTS

Fall | 2013

Now at the NSLC.

4 Occasions Fall 2013

WELCOME | The Fall Issue

WELCOME

4

Viva ItaliaThis edition has a special meaning for me. Between writing articles and working onphotography for Occasions, I canusually be found leading

epicurean adventure tours in Italy. This edition’s themegives us the opportunity to share some insight into thefood and wine of Italy, which is based on simple preparations capturing the essence and flavours of theingredients. Discover recipes for Italian cuisine in ourThemed Celebration feature on page 9 and a foodlover’s guide to the wines of Italy in Grape Expectations, on page 31.

Whisk Me Up a CocktailAs the warm days of summerfade into cool autumn evenings,we’re replacing the blender with

a cocktail shaker to mix up warming cocktails featuringwhiskies from around the world. The rich flavours ofclassic whiskies lend spicy flavours to cocktails. One ofour favourites is the Smoky Martini, featuring a SingleMalt Scotch Whisky from Islay. Find this recipe andmore in Mixology, on page 19.

Spread the (Local) LoveOccasions’ feature writer Whitney Moran set out to discover Nova Scotia restaurantsthat are spreading the love forlocal ingredients. In her research,

Whitney discovered Chef David Smart’s Front & Central in Wolfville. The restaurant brings renewed energy to the Wolfville dining scene with dishes featuring local ingredients. In Halifax, the team behindChives has opened 2 Doors Down which is a vibrantnew restaurant focused on delivering local flavours in a casual dining atmosphere, while further afield inAntigonish, Chef Mark Gabrieau and wife Karen showcase their own twist on celebrating local withdishes that fuse global culinary styles with regionalproducts. Find our Restaurant Spotlight feature onpage 27, then make a reservation at one of our featured restaurants.

Spirited PairingsWhile wine has long been a go-to for food and drink pairings,many dishes simply overwhelmthe delicate flavours of the grape.We’ve discovered that whisky

and beer have a natural affinity to foods featuring full-flavoured local ingredients. Enjoy our autumn-inspired recipes and pairings as selected byNSLC Product Advisor Rayell Swan in our TastingMenu, featured on page 36.

Viva Italia

12 CAN PACKS ONLY

473ML CANS ONLY

*Must be legal drinking age. † Price is subject to change. Please Drink Responsibly.


BEVERAGES | Peter Rockwell

French wines are making a comeback. Fansof vins français may wonder what I’m onabout. Fact is, most 21st century Nova Scotian wine lovers all but abandonedFrench wines when New World juice fromAustralia, California and South Americastarted to hit our shores in the late 1980s.

It’s always been a conundrum for winemakers in France. In staying true tothemselves (and the rules and regulationsof their individual regional appellations)they’ve become their own worst enemy.

A large part of “being true,” is the baggageFrench wines can’t seem to check.

There’s the snob factor. France makes someof the planet’s most amazing liquid, itswinemakers know it and, more often thannot, they can’t help themselves from embracing a superiority complex.

There’s the perception of price. Though it’sfar from true, French wines are perceived asbeing very expensive and not offering goodvalue.

There’s also the label issue. The Frenchrarely add the names of grapes to theirfront panels. It’s a major deficit in a marketwhere consumers now consider grapestheir primary guide to buying wine.

Ah, but it’s the grapes that have built thebridge back to France for younger, moreknowledgeable aficionados. They’ve figuredout that those New World upstart countries owe a debt to France since mostof their favourite grapes originated there.

The Bordeaux region in particular gavebirth to Cabernet Sauvignon, Merlot,Cabernet Franc and, with all apologies toThe Loire Valley, Sauvignon Blanc.

I’ve always thought of Bordeaux as thedoorway to French wines. Its opulentchateaus, elegant cuisine and classic wines,while each famous in their own right, cometogether to create a singular personalitythat, to even casual imbibers, is the ultimateimage of wine world sophistication.

Cheers!

Now at the NSLC. 7

Unfortunately, Bordeaux packs the most ofmy earlier mentioned baggage. There havebeen texts as big as the Toronto phonebookthat have tried to explain the region. Let meattempt it in a few paragraphs.

The Gironde estuary divides the region intothe Left Bank (where Cabernet is king) andthe Right Bank (where Merlot rules).Though these noble grapes get the spotlight, Bordeaux wines are almost alwaysblends of more than one grape.

Comprehending its complicated classification system is no mean feat.

Red wines labeled “Bordeaux” and “Bordeaux Supérieur” are produced acrossthe region and tend to be lighter, easierdrinking and much cheaper than theircounterparts identified as coming fromvery specific appellations like the Haut-Médoc and Saint-Émilion.

White wines make up only 10 per cent oftotal production in Bordeaux. While drywhites are characteristically crisp and

refreshing; the nectar-like, sweeter winesfrom the Sauternes appellation get all theattention.

Of course, you can drink a Bordeaux red onits own, but they really shine with food.Lighter styles love simple dishes likechicken, grilled meats and beef carpaccio.Fuller figured wines prefer richer dishessuch as quail, duck breast and roast lamb.Drier whites are perfect with oysters andwhite fish; sweeter versions pair best withblue cheeses.

The secret to enjoying Bordeaux, andFrench wine in general, is getting over thefear factor. Forget the posh mansions andtuxedoed wine waiters. Pick your pricerange and style, then get in on the rich history and flavour of the region.

BEVERAGES | Peter Rockwell

Fill your glass with red:

Réserve de Louis Eschenauer 'Bordeaux' (1016330, $15.99)Ripe, balanced, mellow.

Château Timberlay ‘BordeauxSupérieur’ (1001186, $17.99)Rich, dark-fruited, aromatic.

Château Cantenac ‘Saint-Émilion Grand Cru’ (1000185, $36.79)Smooth, complex, persistent.

Château de Malleret ‘Haut- Médoc’(1001247, $39.99)Deep, textured, full-flavoured.

Fill your glass with white:

Mouton Cadet Blanc 'Bordeaux'(1000124, $15.99)Fresh, modern, flavourful.

Château Lamothe de Haux 'Cotes deBordeaux' (1008209, $16.99)Clean, lemony, thirst-quenching.

Château Grand Renom 'Bordeaux'(1013849, $22.99)Tropical, citrus, full-bodied.

Thank you to our 2013 Port of Wines Festival sponsor partners

Despite the globalization of food and the popularity of fast food,Italians have largely stayed true to their dining traditions. Fewcuisines show as much respect for the raw ingredients as Italianfood. The village that grows the best tomatoes or the farmer inthe neighbouring town who raises the best cattle is commonknowledge for most Italians. There is simply no need to championa 100 kilometre diet in Italy, as most Italians feast on ingredientsfrom a much smaller radius. The integrity of ingredients is criticalto Italian cuisine. While the French are admired for their perfection of technique, Italians can be praised for their care in regard to ingredients. Great wine can’t be made from anything but great grapes: similarly, great food can only be made fromfresh, flavourful ingredients.

Our menu is inspired by the diverse regions that make up Italians’rich culinary tapestry. Our menu features the earthy, rustic Siciliancuisine, the vibrant flavours of Campania, a classic Tuscan pasta,the bold richness of Piedmontese cuisine and the unique characterof Northern Italian cuisine. As for the best wine pairings for eachcourse, we recommend serving wines from the region of the dish.This is one food and wine pairing rule that will never go out of style!

Read on for a selection of classic regional wines that are greatpartners for a South to North Italian dining experience. They alsomake a great collection for a wine tasting with friends.

South: Donnafugata Anthilia DOP (Italy, $18.99, 1003011)

Central: Exclamation Point Montepulciano (Italy, $12.99, 1011846)

North: Tommasi Valpolicella Classico (Italy, $16.99, 1001356)

The Assaggini Menu:Discover Italy, South to North

9Now at the NSLC.

FOOD | Themed Celebration



Sicilian Style Caponata (Southern Italy)

Ingredients:2 pounds eggplant, chopped1⁄3 cup extra virgin olive oil1 large onion, peeled, chopped1 clove garlic, minced1 bunch celery, chopped4 plum tomatoes, peeled, seeded, diced¾ cup green olives, pitted, sliced¾ cup capers2 tbsp red wine vinegar½ cup pine nuts, toasted1 loaf rustic Italian bread, sliced, toasted1 lb white fish such as cod, cooked, cubed

Directions:1. Slice the eggplant and place in a colander. Liberally salt the eggplant andset aside for an hour.

2. Rinse the eggplant with cold water andpat dry with paper towels.

3. Place a sauté pan over medium heatand add 21⁄2 tablespoons of the olive oil.

4. Sauté the eggplant until soft; reserve.5. Place a large sauté pan over medium-lowheat; add 2 tablespoons of the olive oiland the onion. Sauté until onion is soft.

6. Add the garlic and continue to sautéuntil the garlic is fragrant; about 30 seconds.

7. Add the celery and sauté for a further 5-7 minutes.

8. Add the reserved eggplant and tomatoes and sauté for another 4-5minutes.

9. Add the green olives, capers and redwine vinegar; stir.

10. Transfer Caponata to a bowl. Let standfor an hour before serving to enrich the flavours.

11. When ready to serve, top with toastedpine nuts.

12. Serve with slices of toasted bread andcubes of white fish.

Editor’s Tip:We’ve opted to serve our version of Caponata as an appetizer, but itcould also be served as a topping for a firmwhite fish, such as halibut, or with chicken.Be sure to set out plenty of good, extra virgin olive oil to accompany this dish.

Sicilian Style Caponata

Great Italian Pairings=

Masi Campofiorin (Italy, $19.99, 1000203)

Campofiorin is the original “Supervenetian”,made with Masi’s double fermentation technique. A specialty wine with rich cherry and berry fruit flavours that stand out on the palate. Good acidity, balance and velvety tannins. Very approachable and exceptionally versatile with food.

Sensations by ComplimentsMozzarella Pesto Thin CrustBrick Oven Pizza

Sensations by Compliments Thin Crust Pizzasare baked in an authentic Italian brick ovenwith gourmet toppings. Try Italian inspiredMozzarella Pesto, add a salad and your mealis complete in 11 minutes. It’s almost toogood to be this simple!

Sensations by Compliments MozzarellaPesto Thin Crust Brick Oven Pizza $5.59 Available at most Sobeys Stores.

+

11


Now at the NSLC.

Top quality olive oil can be as complex as agreat wine. Some of the best Sicilian oliveoils have a pronounced peppery finish. Besure to buy extra virgin olive oil; lesser quality ones are often blends of olive oiland other oils.

Caprese Salad (Southern Italy)

Serves 6Ingredients:6 plum tomatoes, sliced1 340 g mozzarella ball, torn 1 ½ cups basil, torn¼ cup extra virgin olive oil3 tbsp balsamic vinegar1 small red onion, slicedSea salt & cracked pepper to taste

Directions:1. Divide the sliced tomatoes among sixdishes.

2. Top each plate with equal amounts ofmozzarella and basil.

3. Drizzle the tomatoes with olive oil andbalsamic vinegar.

4. Top with slices of red onion.5. Season with sea salt and cracked pepper.

Editor’s Tip: This classic salad is namedafter the island of Capri, off the coast ofNaples in Campania. We’ve topped ourswith red onion to give it extra colour andcrunch. If you want to serve a more classicvariation, you can omit it.

Pappardelle al Ragu (Central Italy)

Ingredients:4 tbsp olive oil1 onion, chopped1 celery stalk, sliced1 carrot, peeled, chopped3 tbsp milk¼ lb lean ground beef¼ lb ground pork¼ lb ground lamb2 tbsp tomato paste2 tbsp water1 cup strained tomatoesGrated Pecorino or Parmesan (Parmigiano Reggiano preferred)

12 oz pappardelle

Directions:1. Place a pan over low heat; add the oliveoil.

2. Add the onions, celery and carrot andsauté until soft.

3. Add the milk and let simmer for 2-3minutes.

4. Add the ground meat and brown. Stirwith a wooden spoon to break up themeat.

5. Add the tomato paste, water andstrained tomatoes; simmer over lowheat for 2 hours.

6. Remove the sauce from the heat and letcool.

7. Cook pasta according to the directionson the package.

8. Toss the pasta with the sauce.

Editor’s Note: Pappardelle is a wide, ribbon-like pasta which is popular in Tuscany. It is often served with a thick, ragustyle sauce. Italians utilize different pastadepending on the sauce. Pappardelle, withits rough texture and wide noodle, is well-suited to rich meat sauces, while moredelicate, thinner pasta such as spaghettini,are better suited to lighter sauces.

Caprese Salad Pappardelle al Ragu


Serves 6-8Ingredients:2 lbs beef top round roast1 bottle Tommasi Ripasso Valpolicella Classico2 celery stalks, chopped2 carrots, chopped2 onions, chopped2 sprigs rosemary2 bay leavesSea salt & cracked pepper 3 tbsp olive oil3 tbsp butter

Directions:1. Tie the meat and place in a large

container.2. Add the Valpolicella, celery, carrots,

onion, rosemary and bay leaves. Let the beef marinate overnight.

3. Drain the marinade and reserve.4. Pat the beef dry with paper towels.5. Add the butter and olive oil to a large

deep pot. Place over high heat.6. When the butter is melted and begins

to brown, add the beef. Brown the beefon all sides.

7. Add the reserved marinade to the pot. Bring the liquid to a quick boil, then reduce the temperature to medium-low heat.

8. Let the beef simmer for 1 ½ to 2 hours.9. Remove the beef from the pot. Let rest

for 15-20 minutes before slicing.10. While the beef is resting, bring the

liquid up to a boil. When the beef is ready to serve, pass the liquid through a strainer to remove any solids. You may opt to add butter to the liquid to lend additional richness to the sauce.

Pairing: Tommasi Ripasso Valpolicella Classico Superiore (Italy, $23.99, 1017857)

Tommasi Lugana Le Fornaci(Italy, $18.99, 1017738)

The Tommasi family have been craftingwines in Northern Italy for more than 100years. They are dedicated to tradition butever receptive to innovation. Their wines

tell a story of a family that believes in honest labour and love of the land. Their Ripasso is clear evidence of thiscommitment to quality, as it delivers a richand silky texture with lots of cherry, darkberry, chocolate and savoury flavours. Thismodern classic makes a great partner toBrasato al Valpolicella. Another greatwine to serve at a dinner party is their Lugana Le Fornaci. This remarkably fragrant and fresh white wine boasts lighttropical fruit notes with a crisp finish.

Brasato al Valpolicella (Northern Italy)

Brasato al Valpolicella

13Now at the NSLC.


Ricotta Cake with Roasted Apricots(Northern Italy)

Serves 6-8Ingredients:7 tbsp unsalted butter10 apricots, pits removed, quartered ¾ cup Amaretto4 eggs½ cup + 2 tbsp sugar1 ½ cups ricotta 2 tsp lemon zest½ cup sunflower oil¾ cup milk2 ½ cups flour, sifted1 tbsp baking powder, siftedIcing sugar for garnishMint for garnishDirections:1. Preheat oven to 350 ̊ F.2. Combine the apricots and Amaretto ina deep sauté pan. Bring to a boil andthen turn off the heat. Let the apricots simmer in the alcohol.

3. Grease a bundt pan with 2 tablespoonsof the butter.

4. Make the filling by whisking togetherthe eggs and sugar until smooth.

5. Add the ricotta, lemon zest, oil andmilk; mix thoroughly.

6. Add the flour and baking powder; mixthoroughly.

7. Remove the apricots from the Amarettoand place in the bundt pan.

8. Fill the bundt pan with the batter.9. Place the pan in the oven and bake for40 minutes.

10. Remove the cake from the oven and letcool.

11. Place a serving dish over the pan andflip.

12. Sprinkle icing sugar over top and garnish with fresh mint.

Editor’s Tip: This dessert can be topped with any number of fruits. Use whatever isin season.

Ricotta Cake with Roasted Apricots

Real & Reasonable Nova Scotia Grown WinesIn all NSLC storesHwy 103, Exit 11, 24 km inland to Newburnewww.canada-wine.com902-644-2415

LUNENBURG COUNTY WINERY Celebrating 20 years



Roasted Peppers

Serves 6-8Ingredients:1 red pepper, whole1 green bell pepper, whole1 yellow bell pepper, whole2 cloves garlic4 tbsp olive oilSalt & pepper to taste

Directions:1. Preheat oven to 400 ̊ F. 2. Place whole peppers and garlic in a roasting pan; drizzle with half of theolive oil.

3. Roast for 20-25 minutes or until peppers begin to char.

4. Remove the peppers from the oven anddiscard the garlic.

5. Let the peppers cool and then removethe skins.

6. Slice the peppers and drizzle with remaining olive oil.

7. Season to taste with salt and pepper.

Fennel & Lemon

Serves 6-8Ingredients:1 bulb fennel, rough end removed, cored,fronds removed3 tbsp extra virgin olive oilJuice of 1 lemonSalt & pepper to taste

Directions:1. Remove the rough end of the fenneland the fronds. Remove any dark outerleaves and discard.

2. Next, slice the fennel in half lengthwiseand remove the core.

3. Cut the fennel into small strips, lengthwise.

4. Place the fennel into a bowl and thenadd the olive oil and lemon juice; toss.

5. Season with salt and pepper.

Creamy Polenta

Serves 6-8Ingredients:7 cups salted water or vegetable stock3 cups polenta flour½ cup Parmesan, grated (Parmigiano Reggiano preferred)

Directions:1. Bring six cups of salted water to a boil.

Place the other cup of salted water in another pot and bring to a simmer.

2. Very slowly whisk in the polenta flour. Add only a few tablespoons at a time. This process will take up to 45 minutes to complete.

3. Add reserved salted water if the polenta becomes too thick.

4. Add the grated Parmesan and stir.5. Serve warm as a side dish to braised

meats instead of potatoes.

Super Italian Side Dishes

Creamy PolentaFennel & LemonRoasted Peppers


How to Create the Ultimate

Dry Cured Meat and a Hard Sheep’s Milk Cheese

Look for an artisanal, dry- cured meat. Options available in grocery stores include:Jamón Serrano and Manchego cheese.Shown here is Ratinaud’s own Duck Prosciutto (duck breast cured and dried)paired with Tomme de Brebis fromCharlevoix, Québec.

Pairing: Fruity rosé; bright, fruity red winesuch as a Chianti or Barbera D’Asti; or aspicy, lightly malty style of beer such asPropeller Pilsner.

Albola Chianti (750 ml, $16.99, 1016364)

Charcuterie Platter

Simply Inspired | Charcuterie Platter

Hard Shee

p’s

Milk Chee

se

DryCuredMeat

Photo by Dennis Evans

Our Expert: Frederic Tandy is the owner of Ratinaud French Cuisine, located at 2082 Gottingen Street in Halifax. The French born and raised chef has developed a loyal following for his expertly prepared charcuterie and is the host of the immensely popular“The Kitchen Table” – a series of dinners held at his Gottingen Street storefront. Ratinaudcharcuterie can also be found at many of the region’s best restaurants. www.ratinaud.ca

About CharcuterieCharcuterie is, generally speaking, a reference to a style of cooking originally used to preserve meat without the need of refrigeration. Cured meats, pâtés, rillettes, terrines and dried sausages are just some of the charcuterie expert’s repertoire. Pairing complementary meats and cheeses is another part of that expertise, so we asked Fredericto recommend some of the best.

17Now at the NSLC.

Simply Inspired | Charcuterie Platter

Coppa and a Rich, Creamy,Goat Cheese

Coppa is a style of cured meat made from apig’s neck or shoulder. If you can’t findCoppa, look for Capocollo at your grocerystore. Featured here is Ratinaud’s Coppa,cured with juniper berries and nutmeg andmatched with Barbizon; a rich, soft andcreamy goat cheese from New Brunswick.Boursin, widely available at most grocerystores, makes a reasonable substitute.

Pairing: Off-dry Riesling, Cru Beaujolais orHefeweizen (German wheat beer).

Erdinger Wheat Ale(500 ml, $3.88, 1001420)

Dry Cured Pork Sausageand a Strong Flavoured,Semi-Soft, Creamy Cheese

This is Frederic’s favourite pairing. Look fora good quality salami (available at somespecialty grocery stores). Featured here isRatinaud’s Saucisson Sec with Garlic andPeppercorns, paired with Morbier fromFrance’s Franche-Comté region. Morbier isa semi-soft and slightly elastic cheese witha strong flavour, a rich and creamy textureand a slightly bitter aftertaste. If you can’tfind Morbier try Fontina or Havarti.

Pairing: Amontillado Sherry, a bold Burgundy-style Chardonnay, or a rich,Trappist style beer.

Chimay Reserve Trappist Ale (750 ml, $11.60, 1001447)

Semi-Soft,Creamy Cheese

Dry Cure

d

Pork S

ausage

Rich, Creamy,Goat Cheese

Coppa

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Décor DebutAdd a little style

19Now at the NSLC.

Beverages |Mixology

Maple ManhattanServes 1Ingredients:

Cinnamon stick

2 oz Canadian Club Classic

(750 ml, $29.99, 1001035)

¾ oz maple syrup

2 dashes cherry bitters (optional)

Directions:1. Rub the cinnamon stick around the inside rim of a rocks glass; fill the glasswith ice.

2. Fill a mixing glass (or cocktail shaker) with ice.

3. Add the Canadian Club Classic andmaple syrup; stir for 1 minute.

4. Strain into the rocks glass. 5. Garnish with the cinnamon stick.

Whisky Me Up a Cocktail: Fall Drinks


Beverages | Mixology

Storm DevilServes 1Ingredients:1 ½ oz Jim Beam Devil’s Cut BourbonWhiskey (750 ml, $34.99, 1014834)Dash Angostura bitters4 oz ginger beer

Directions:1. Fill a rocks glass with ice.2. Add Jim Beam Devil’s Cut, bitters andthen top with ginger beer.

21Now at the NSLC.

Beverages |Mixology

Fiery IrishmanServes 1Ingredients:

1 oz Kilbeggan Irish Whiskey

(750 ml, $33.99, 1017030)

2 dashes Angostura bitters

4 oz ginger ale

Directions:1. Fill a rocks glass with ice.2. Add Kilbeggan and bitters, then fill with ginger ale.3. Garnish with a lime wedge.

Apple Ginger GrouseServes 1Ingredients:

1 oz The Famous Black Grouse Scotch Whisky

(750 ml, $34.99, 1010295)

1 oz apple cider

4 oz ginger ale

Apple slice

Directions:1. Fill a rocks glass with ice.2. Add The Black Grouse and apple cider, then fill with ginger ale.3. Garnish with an apple slice.


FOOD & DRINK | Pairings

Spaghetti with Marinara Sauce

4FABULOUS PAIRINGS

Cacio E Pepe

Cacio E Pepe Serves 4Ingredients:8 oz dry tagliatelle pasta1 tsp freshly ground black pepper1 1⁄2 cups Parmigiano Reggiano,freshly grated3 tbsp butter

Directions:1. Prepare the pasta according to the directions on the package.

2. As the pasta is cooking, melt the butter in a large heavy bottomed skillet over mediumheat.

3. Strain the pasta, reserving a quarter cup of pasta water.

4. Add the ground pepper, pasta and reserved pasta water to the skillet.

5. Add the cheese and toss well.

Pairing: Ruffino Chianti (Italy, $17.99, 1000823)

Spaghetti with Marinara SauceServes 4Ingredients:¼ cup olive oil4 cloves garlic, coarsely chopped ¼ cup fresh basil, sliced ¼ cup chopped flat leaf parsley½ teaspoon sea saltCracked pepper to taste 28 oz can diced plum tomatoes 8 oz dry spaghetti

Directions:1. Heat oil over low to medium heat.

2.Gently sauté garlic but do notbrown.

3.Add the herbs, salt and pepperand continue to sauté for another 30 seconds.

4.Add the tomatoes and bring to a boil.

5.Reduce the heat and simmer until thick. Set sauce aside.

7. Cook spaghetti according to the directions on the package.

8. Strain and toss with the marinara sauce.

Pairing: Asio Otus (Italy, $17.99, 1017188)

Pasta ... Perfecto This autumn, add a taste of Italy to your midweekdining routine.

NEW

23Now at the NSLC.


Butternut Squash and Digby Scallops Arrabiatta

Butternut Squash andDigby Scallops ArrabiattaServes 4Ingredients:3 tbsp extra virgin olive oil2 cloves of garlic, finely chopped1 dry red chili, crushed2 tsp fennel seeds, slightly crushed1 small butternut squash, peeled and cut into 1 inch pieces

1 lb large Digby scallops, side-muscle removed

1 28 oz can diced plum tomatoes with purée

Sea salt & freshly ground black pepper to taste

8 oz farfalle pasta

Directions:1. In a large skillet, heat the olive oil over medium-high heat.

2. Add garlic, chili, fennel seedsand butternut squash cubes.

3. Sauté until the squash is forktender.

4. Remove squash and set aside.

5. Increase the heat slightly andadd scallops. Sear on one side only.

6. When the scallops are nicelybrowned on bottom, return the squash to the pan and add the diced tomatoes.

7. Heat until just starting to boil.

8. Meanwhile, cook the farfalle according to the directionson the package.

9. Toss the sauce with the pasta.

Pairing: Bolla Pinot Grigio (Italy, $15.50, 1001282)

Pesto LinguineServes 4Ingredients:2 cloves garlic, peeled2 tbsp pine nuts, toasted2 tsp coarse sea salt2 cups fresh basil, loosely packed ½ cup flat parsley, loosely packed½ cup extra virgin olive oil⅓ cup Parmesan, freshly grated(Parmigiano Reggiano preferred)8 oz linguine

Directions:

1. Place garlic, pine nuts and salt in a food processor and pulse until coarse.

2. Add the basil and parsley leaves and pulse until finely chopped.

3. With the motor running, pourthe olive oil through the feed tube into the food processor. Process until the pesto is thick and creamy in consistency.

4. Transfer the pesto to a medium-sized bowl and stir in the grated Parmesan cheese.

5. Cook the linguine according to the directions on the package.

6. Toss the pesto sauce with the pasta.

Pairing: Masi Levarie Soave Classico (Italy, $15.99, 1000146)

Pesto Linguine


Whiz Bang Shiraz (Australia, $19.99, 1015938)

This spicy medium-bodied Shiraz is sureto wow your taste buds with its juicyplum and red fruit flavours.

Budweiser Crown (6x341ml, $12.99, 1018268)

This handsomely packaged amber lagerdelivers some light roasted caramel maltnotes with a little more hop characterthan its namesake.

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

What’s

Asio Otus Vino Rosso Italia(Italy, $17.99, 1017188)

This is a crowd pleasing Italian red withlight plum, vanilla and chocolate aromas and flavours. It has a succulentpalate with a soft finish. A great wineto pair with pizza.

Leonardo Chianti DOCG(Italy, $17.99, 1016826)

This super fresh style of Chianti, packagedin a traditional fiasco, is loaded with ripecherry flavours. The perfect match tospaghetti with tomato sauce.

New Forty Creek Cream(750 ml, $28.98, 1016953)

This unique blend of Forty Creek whisky and fresh cream makes a great after-dinner drink.

NEW

Kissing Booth Sauvignon Blanc Semillon (Australia, $19.99, 1017328)

A bright, fresh and lively whitewine with a mix of tropical andcitrus fruit aromas and flavours.

Adult Chocolate Milk(750 ml, $29.99, 1018123)

This rich, creamy and very satisfyingliqueur boasts milk chocolate aromas andflavours without being overly sweet.

25Now at the NSLC.

Pump House Octoberfest Beer (6x341 ml , $13.99, 1016682)

This seasonal specialty, modelled afterthe classic German beer style, boasts amalty flavour profile and refreshinglycrisp finish.

Propeller Pumpkin Ale (6x341 ml, $12.99, 1014446)

Propeller Pumpkin Ale is brewed using Howard Dill'sworld famous Atlantic Giant Pumpkins and a specialblend of spices. It’s the next best thing to pumpkin pie.

Kilbeggan Irish Whiskey (750 ml, $33.99, 1017030)

A distinctively smooth whiskeywith sweet malt and vanilla aromas and flavours.

Absolut Elyx (750 ml, $48.99, 1017980)

This handcrafted single estate vodka is made from a special plot ofwheat and by using meticulous care in the distillery. The result is asuper-premium vodka.

Forty Creek Copper Pot (750 ml, $31.49, 1016954)

A contemplative and complex whiskythat has a rich body from being distilled in copper pot stills. It has alsobeen aged in oak barrels, which addtoasty and spicy notes.

Coors Banquet Lager (12x355 ml, $24.98, 1018102)

This refreshingly crisp beer has a longhistory but has only recently been released in Canada.

Black Velvet Toasted Caramel(750 ml, $28.98, 1017116)

This flavoured whisky, with its sweetcaramel flavours and warming finish, is great for making cocktails or a goodstarter for those just beginning their journey into whisky tasting.

Buffalo Trace Kentucky Straight(750 ml, $39.99, 1002062)

This sweet and spicy Bourbon deliversconcentrated aromas and flavours alongwith a pleasantly smoky finish. A great wayto warm up on a cool autumn evening.

INTRODUCING THE MACALLAN 1824 SERIES100% SHERRY OAK CASKS, 100% NATURAL COLOUR, A 100% MACALLAN

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27Now at the NSLC.

SPOTLIGHT | Restaurants

2 Doors Down

Every Saturday, Chefs Andrew Farrell andCraig Flinn of 2 Doors Down gather twocarloads of local ingredients from over tenvendors at the Seaport and Historic Farmers’ Markets in Halifax.

As a fan of Chives, I was practically chomping at the bit to try Flinn’s newrestaurant, located—as the name suggests—an heirloom tomato’s throw away. And Iwasn’t disappointed. Before entering, thepainted windows entice you with whimsicalimages of canned and fresh vegetables.Step into the casual dining space and experience a relaxed, communal atmosphere. Every little detail says “localfoodie fare,” but with a vibe that temptsyou to savour your surroundings and, ofcourse, your meal.

The seasonally rotating menu is basedaround farmers’ market items. “We work

with vendors that can provide the itemsand quantities that we need,” explains Farrell. “Here [compared to Chives] we hadto do a lot more planning in how we usethem.” The result is a simple menu dividedinto Meat, Seafood and Vegetable, with arange of daily specials like “Pie in the Sky”—a weekly, baked-to-order Getaway Farmmeats and fishmonger creation that maysend the traditional pot pie packing. Dailysoups reflect market availability and run thegamut from sweet pea-coconut to wintered parsnip.

Fall’s menu features heirloom tomatoesand sweet potatoes. But don’t worry if youshow up outside strawberry or fiddleheadseason—pickling and preserving is the nameof the game. Top off a fresh and creativemeal with local wine, a microbrew, or an experimental cocktail. Your experience maychange with the seasons, but you’ll alwaysleave satisfied.

Most Popular Menu Items: “A lot of people are doing burgers right now,” saysFarrell, “so we just stuck with the OldSchool Cheeseburger: pickles, cheese,ketchup, tomato and burger sauce” in ascrumptious bun from Mahone Bay’sBoulangerie La Vendéenne.

Insider’s Tip: Chef Farrell suggests using“superfood” kale instead of traditionalsalad greens. Simply marinate in lemon,olive oil and salt. Try their popular “Kale,Caesar” Salad to see for yourself.

Drinks Tip: Bartender Andru Branch recommends their Baker’s BlueberrySmash.

2 Doors Down1533 Barrington Street, Halifax(902) 422-4224 / go2doorsdown.com

Spread the (Local) Loveby Whitney Moran



Front & Central

Chef Dave Smart of Wolfville’s newest fine dining experience,Front & Central, views cooking with an experimental eye. “I lovethe game of taking something simple and making it fantastic … Ilove the science behind cooking,” he admits. As soon as you tastehis culinary creations, you’ll be glad to be part of the experiment.The modern, minimalist dining room is a montage to dark woodand elegant lighting. Service is convivial and meals are served witha sense of humour.

With a menu that changes seasonally, I feel like a tease mentioningthe Chive Gnocchi, Mushroom and Asparagus Pizza with ShavedSmoked Duck Prosciutto we indulged in, but some foundationswere meant to be shaken. The fall will see Pumpkin Gnocchi,“more braised items,” squash soups and unique takes on root vegetables.

Smart’s philosophy is simple: “I try to buy the most I can locally asit’s coming out of the ground … I’m just cooking stuff that’s locally available.” Stewart’s Organic Farm grows Smart’s vegetables, while he also incorporates Holmestead feta cheese, Acadiana Soy Products and Hutchinson’s Maple Syrup, to name afew. And the thought that’s always on his mind: “How can I makethis the best I possibly can?”

If you’re looking for a chance to sample multiple menu itemsmade with ingredients you can see growing from your window,this foodie’s paradise—tucked between the adorable town ofWolfville and the rolling fields of the bountiful belly of theprovince—is a sure bet.

Most Popular Menu Items: Chive Gnocchi, Grilled Strip Loin,which is “fairly straightforward but really delicious,” Pan RoastedChar and a spin on Nova Scotia Hodge Podge.

Insider’s Tip: In a past life, Smart was both a vegetarian and an engineer. He’s not afraid to play with his food, and the wheels are always turning. During our interview, he came up with the idea oftaking the classic Bloody Caesar and using all the same ingredientsto create a “Caesar” salad. A true scientist, he views it simply:you’re just turning a liquid into a salad!

Drinks tip: Recently crowned Canada’s Best Bartender at a nationalcompetition organized by Diageo, Jenner Cormier of Halifax’sNoble recently overhauled Front & Central’s cocktail menu. During the process, Smart was introduced to a fabulous cocktailbase called a “shrub”—fruit soaked with sugar, cut with vinegar. According to Smart, “it’s the most intense thing you can put inyour mouth.” Try one of his berry cocktails to see for yourself!

Front & Central177 Front Street, Wolfville(902) 542-0588 / www.frontandcentral.com

Front & Central

29Now at the NSLC.


Gabrieau’s Bistro

Recently renovated, Gabrieau’s Bistro showcases its love of localright down to its wine-crate bar, wine-glass chandeliers, and inverted barrel ceiling. A bar top made by Margaree’s Larch WoodEnterprises is the perfect setting for a meal devoted to local ingredients. But for Chef Mark Gabrieau, “local” doesn’t mean regionally restricted recipes: “We try to use as many localingredients as possible with international flavours … Italian, Mediterranean, Thai and other Asian cuisines.” That’s why you’llfind dishes like gourmet sushi and duck confit poutine side by side.

Although Chef Gabrieau and his wife Karen grow all of their ownedible flowers, green and yellow beans, summer squash, tomatoand lettuces, some of their favourite local products include berriesfrom Venedem Berry Farm, That Dutchman’s Peppercorn Goudaand Dragon’s Breath Blue Cheese and Havacourt maple syrup,which is used in their Maple Balsamic and Roasted Garlic dressing (available for purchase at the restaurant in 375 ml bottles).

Gabrieau admits the difficulty in focusing on local from his location: “We’re not the breadbasket of the province like the Valley … we don’t have nearly as many producers … that’s why westarted growing.” On top of veggie gardens, the couple has seven

apple trees, which bear fruit for their famous apple-onion chutney.and Gabrieau sees the challenge as an incentive: “‘local’ is what’savailable at the time [so] you’ve got to be a little more creative.”To experience the creativity for yourself, try Gabrieau’s for auniquely exotic take on local.

Most Popular Menu Items: Crab Cakes, made with Cape Bretoncrab; Nova Scotian Lamb and Seafood Vindaloo.

Insider’s Tip: Gabrieau’s smokes all their own salmon as well as producing a line of spices, salad dressings, curry sauce, tapenadeand more.

Drinks Tip: Try the popular Chef’s Garden Cocktail, made fromfresh basil and Pomquet strawberries.

Gabrieau’s Bistro350 Main Street, Antigonish(902) 863-1925 / www.gabrieaus.com

Gabrieau’s Bistro

www.italianmarket.ca • [email protected] Young Street, Halifax • (902) 455-6124

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For all of your authentic Italian culinary needs and more...



Piatto: An Italian Wine Experience

Brian Vallis and his two daughters, Jay andKate, owners of Piatto Pizzeria + Enoteca(wine emporium), were traveling aroundTuscany checking out vineyards and olivegroves when they discovered a new type of wine tasting experience in the hilltoptown of Montepulciano. Based on a recommendation from Jennifer Criswell,author of “At Least You Are in Tuscany,”they discovered a new enoteca that housedthousands of bottles of wine scatteredthroughout many different little caves. Eachcave represented a different region of Italyand housed an Enomatic wine dispensingmachine with 6 to 8 bottles of wine. After afew hours sampling wines from the variousmachines and dinner featuring a differentwine with every course, they decided theywanted to bring the experience home.

The concept for their wine program ispretty simple. According to Brian, it’s “tohave good wines and reasonable prices …always less than double the retail price …which is lower than the industry standard.”They also want to give people “the opportunity to sample wines by the ounce,by the glass or by the bottle. We think of itas wine the way you want it.” We think it isa great way to enjoy an authentic Italian experience in Halifax.

Most Popular Menu Item: According toowner, Brian Vallis “our best-selling pizza isthe Siciliani. It’s a real traditional Italianfavourite made using Italian and local ingredients. We start with a base of handcrushed San Marzano tomatoes. We top itwith a spicy Italian sausage made fresh forus every week by Getaway Farms, freshmozzarella, roasted red peppers and

chopped basil supplied to us by River ViewHerbs. It’s a hearty, meaty pizza that bringsout the flavour in some of our most full-bodied red wines.”

Drinks Tip: Anything from their Enomaticwine dispensing machine. It’s a guaranteeeach wine will be served fresh and at theproper temperature.

Insider’s Tip: Piatto holds monthly Wineand Pizza Tastings, which include samplesof three wines, a selection of appetizers,authentic Neopolitan style pizza anddesserts. Contact Piatto to find out whenthe next tasting is being held.

Piatto Pizzeria + Enoteca5144 Morris Street, Halifax(902) 406-0909/www.piattopizzeria.com

31Now at the NSLC.

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 designed to partner with

food. While it’s been said that Italy is madeup of a thousand different wine regions,each with its own myriad grape varietiesand styles, there is one truth to understanding the wines of ‘the boot’ that

goes 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.

ItaliaA Food Lover’s Guide to the Wines of Italy

IGRAPE EXPECTATIONS | Italy

Monte Nobile Grillo (750 ml, $15.99, 1016375)

Enjoy a taste of the Sicilian sun withthis fresh and fragrant white wine made from the local Grillo grape. It’s a great match to fresh seafood, simple pasta dishes and even hasenough aromatic character to partner well with Asian cuisine.

Tre Saggi MontepulcianoD’Abruzzo (750 ml, $16.99, 1016403)

A bright, fruity red with lifted cherry,oaky spice and savoury leather aromasand flavours. Utterly drinkable, immensely satisfying and totally sumptuous. A great match to roastpork, hearty tomato based pasta dishesand pizza. Wine Enthusiast: 90 PTS

Two Great Italian Wines


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-to-drink textures. Top wines can be quite dry and powerful.

Aglianico – One of Italy’sbest grapes. It produceshearty, complex, very full-bodied red wines withspice, dark fruit and gameyflavours. Usually boasts verydry finishes. A must withlamb or game.

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

Wines to Pair the Cuisine with

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.

Puglia Campania Sicily

GRAPE EXPECTATIONS | Italy

Our Recommended Regional Tasting

Tre Saggi MontepulcianoD’Abruzzo (Italy, $16.99, 1016403)

Villa Matilde Aglianico(Italy, $21.99, 1016369)

Monte Nobile Nero D’Avola (Italy, $15.99, 1016374)

33Now at the NSLC.

Boundary Ale Expertly craftedby Moosehead(6 x 341 ml, $13.99, 1018267)

Boundary Ale is brewed with four uniquely blendednew and old world hops and seven malt varietieswhich gives it a balanced, slightly sweet, roastedcaramel complexity. It’s flavourful and aromatic withmedium body and smooth finish.

Evan Williams KentuckyStraight Bourbon (750 ml, $27.99, 1002798)

Add bold flavour to your fall cocktailroutine with this incredible whiskeywhich boasts vanilla, caramel and toastyoak aromas, sweet toffee flavours and adistinctively spicy finish. If you want anauthentic Bourbon experience this isthe whiskey for you.

Jost Coastal Vineyards White (750 ml, $15.99, 1017893)

The coast is where the land meets the ocean, friendsmeet strangers, and food meets wine. Vibrant andlively with a brisk touch of green apple and peach,enjoy at home with seafood, salads or solo. Thiszippy, refreshing wine was created with good times in mind. The L’Acadie base brings with it delightfulround aromatics, while Ortega contributes a cleanminerality and a racy acidity that give this wine structure and length.

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PRODUCERS’ SPOTLIGHT


Simple and Honest – Tuscan cuisine has its origins in peasantcuisine. Hearty vegetables play an important role, as in its most famous soup, Ribollita. Pasta is also important, and ragu sauces feature prominently. Game dishes become increasingly importanthere, as does the local beef.

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 cuisine shares many similarities to Tuscany and relies heavily onseasonal vegetables which includes truffles in the fall. Laziocuisine is rich, especially chickenand beef dishes (many madefrom lesser-used cuts). Pasta isalso important – Lazio is hometo 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. While Tuscany is known as one of the world’smost esteemed wine regions, its cuisine is relatively simple. Umbria’s cuisine shares similar flavoursto 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 the coast. 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. A great match tosimple seafood.

Orvieto – The wines made fromthe local Grechetto grape areknown for their fresh floral anddried fruit aromas and mineraledged palates. Some are dry butothers pleasantly semi-sweet(labeled as Abbocatto).

Wines to Pairthe Cuisine with

Tuscany Marche & Abruzzi Lazio & Umbria



Ruffino Riserva Ducale Chianti(Italy, $34.99, 1000199)

Exclamation Point Verdicchio (Italy, $12.99, 1011845)

Antinori Cristina Casasole Orvieto (Italy, $15.50, 1000144)

35Now at the NSLC.


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 German and Austrian influences areevident in this cuisine, which features (among other regional specialities) spätzli, sausages,goulash and sauerkraut. Cornmeal,like Veneto and Piedmont, plays anincreasingly important role and caneven be found on the local pizzas.Desserts featuring local fruits areamong Italy’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 berry and often spicy, oak-influenced aromas. Barbera ischaracterized by its rich blackberryfruit flavours and tangy food-friendly acidity. A very versatile foodwine.

Valpolicella – Wines simply labelledas Valpolicella are quite light, withcherry fruit flavours, light tannins and moderate acidity. Pairwith simple pastas. Fullest versions,known as Amarone, boast driedfruit, spice and mocha notes. Servewith bold game dishes or hardcheeses.

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.

Wines to Pairthe Cuisine with

Piedmont Veneto Alto-Adige


Bersano Barbera D’Asti (Italy, $14.99, 1001139)

Masi Bonacosta Valpolicella Classico (Italy, $16.99, 1000202)

Santa Margherita Pinot Grigio (Italy, $21.49, 1000797)


Roasted Parsnip and Pear Cappuccino

A Whisky and Beer Inspired MenuMALT MATCHMAKER

37Now at the NSLC.


Roasted Parsnip and Pear CappuccinoMakes 16 small portionsIngredients:

2 lb. parsnips, peeled, roughly chopped¼ cup olive oil8 pearl onions, peeled6 cloves garlic, not peeled1 tsp cuminPinch salt & pepper3 pears, peeled, cored, chopped6 cups chicken stock½ cup whipping cream½ orange, juiced and zested

Directions:1. Preheat oven to 375 ̊F.2. Place the parsnips, oil, pearl onions, garlic, cumin, salt and pepper in a bowl; toss.

3. Transfer to an oven-proof baking dish and roast for 35 minutes.4. Remove the garlic and set aside. When cool, remove the skin from the roasted garlic and discard. Reserve the garlic for step 7.

5. Transfer ingredients to a large pot and add the pears and stock.6. Bring to a boil; then, reduce to a simmer for 30 minutes.7. Let the soup cool. Add the reserved roasted garlic and purée in batches until smooth.

8. When ready to serve, warm the soup and prepare the whipped cream.

9. Place whipping cream in a bowl. Whip until stiff peaks form.10. Add the orange juice; combine.11. Pour warm soup into espresso cups and top with whipped orange cream.

12. Garnish with orange zest.

Editor’s Note: These little warm me ups make a great prelude to

an autumn feast. Serve them in espresso or cappuccino cups as an

amuse bouche or in larger bowls as a first course. If you don’t

enjoy parsnip, try substituting celery root for a milder flavour.

Dalwhinnie 15 Year Old (Scotland, 750 ml, $89.99, 1000814)

Boddingtons Pub Ale (England, 440 ml, $3.58, 1000044)

Rayell: For this soup, I suggest serving Dalwhinnie 15YO to enhance the sweet character of the roasted parsnips. This singlemalt reflects lingering notes of citrus and fruit that match perfectlywith the pear and orange flavours found in the recipe.

Diluting the Scotch with pure water will open up the flavours evenmore, softening its presence on the palate. The Dalwhinnie is anapproachable option with delicate notes of hay, honey, fruit andspice.

My beer of choice is Boddington’s Pub Ale based on the flavoursand weight of the soup. This ale has a notable creaminess, fruitcharacter and a decent mouthfeel, all of which combined provideit with a refreshing palate cleansing experience.

Rayell Swan, Retail Product Specialist at the Larry Uteck NSLC,offers recommendations for beersand whiskies to match our autumnmenu.

A sommelier wouldn’t necessarilypresent a bottle of beer in lieu ofwine any time soon; but whisky

and beer are gaining favour with fashionable restauranteurs.They are now being promoted as more than just the bookends of a meal. In many cases, malt based beverages simply outclass wine on the dinner table; especially as pairingsto intensely flavoured dishes.


Malt Encrusted Mini Smoked Fish CakesMakes 16 fish cakesIngredients:

1 tbsp butter1 onion, chopped½ lb smoked mackerel or haddock, chopped½ lb cod, steamed, chopped2 tbsp parsley, chopped1 cup mashed potatoes1 cup flour1 egg, beaten¼ cup caramel malt, ground¼ cup roasted or chocolate malt, ground½ cup breadcrumbs4 tbsp olive oil

Directions:1. Sauté the onions in the butter over lowheat until soft and translucent.

2. Combine the sautéed onions, mackerel,cod, parsley and mashed potatoes in abowl.

3. Gently mix the ingredients. Form into16 small cakes.

4. Combine the ground malts and breadcrumbs in a shallow bowl; mix.

5. Dip the fish cakes in the flour and shakeoff any excess.

6. Next, gently lower the fish cakes intothe beaten egg and then roll in theground malt mixture.

7. Refrigerate the fish cakes for 30 minutes.

8. Heat oil over medium heat in a largefrying pan.

9. Working in batches, fry the fish cakesuntil golden brown; approximately 3minutes per side.

10. Place fish cakes on paper towel to remove excess oil.

Editor’s Tip: If you want a bolder, smokierflavour, add more smoked mackerel relativeto cod, or consider topping the fish cakeswith a slice of smoked salmon or prosciutto. To keep a little texture to your


Malt Encrusted Mini Smoked Fish Cakes

malt, grind by hand with a pestle and mortar. Our recipe calls for a mixture ofcaramel and chocolate malt, but mix up thetype of malt to suit your own taste. If youcan’t find malt replace with a more classiccrusting ingredient such as breadcrumbs,panko (Japanese breadcrumbs) or polenta(ground cornmeal).

Oban 14 Year Old (750 ml, $119.98, 1001066)

Garrison Tall Ship Amber (6x341 ml, $12.69, 1001550)

Rayell: I suggest Garrison Tall Ship AmberAle. This beer boasts sufficient malt flavour,thanks to the combination of differentmalts used in its production to meet thestandout ingredient, the malt crust, of thisdish without overwhelming the delicacy ofthe fishcakes. This ale is smooth with atouch of caramel sweetness, finishing cleanand fresh.

My favourite Scotch is Oban 14 Year Old,an extremely well-balanced, mature product. It expresses the quintessentialsmokiness revered by many Scotch lovers,followed by a subtle sweetness and zestyfruit character that will complement thefish.

This Scotch reflects its coastal influence, showing a touch of the sea witha subtle saltiness - making it a beautifulmatch with seafood.




Pastry Shells with Smoked Chicken, Cabbage and Pancetta

Pastry Shells with Smoked Chicken,Cabbage and Pancetta

Makes 24 portionsIngredients:3 sheets phyllo pastry 4 tbsp butter 8 oz pancetta, cubed ¼ Savoy cabbage, finely shredded 1 ½ cups cooked chicken breasts, chopped ¼ cup Applewood Smoked Cheddar, grated

Directions:1. Preheat oven to 400 °F.2. Lightly grease a 24 mini muffin tin. Setaside.

3. Melt 2 tablespoons of the butter.

4. Place a sheet of phyllo on a work surface, while keeping the remaining phyllo covered with plastic wrap and a damp towel.

5. Brush the phyllo sheet with melted butter. 6. Top with a second sheet of phyllo andbrush with butter.

7. Repeat with the third and final sheet ofphyllo.

8. Cut the phyllo pastry lengthwise into 4strips, then crosswise into 6 strips. Thiswill make 24 squares. Press the squaresinto the prepared muffin tin.

9. Bake for 5 minutes.10. Let cool. Gently remove from the pan.

11. Place a sauté pan over medium heat;add the remaining butter and thepancetta.

12. Sauté the pancetta until golden brownon all sides; add the cabbage and sautéfor another 4-5 minutes.

13. Add the chicken and sauté for another1-2 minutes.

14. Place the phyllo cups on a greased baking sheet. Fill the cups with cabbagemixture.

15. Top each with equal amounts of cheese.16. Place in an oven set to broil for 30 to

60 seconds. You want the cheese tomelt but not burn.

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Editor’s Tip: For an alternative, try fillingthe cups with crispy pancetta, asparagustips and Parmesan or a wild mushroompurée topped with goat cheese or gratedManchego, for example.

Teacher’s Highland Cream (750 ml, $28.98, 1000435)

Creemore Springs Premium Lager(473 ml, $3.39, 1014790)

Rayell: I would consider a relatively less intense Blended Scotch Whisky for thisdish, based on the light and flaky nature ofthe pastry shells. Teacher’s Highland Creamwould be a fitting choice. It features acreamy texture and a smoky flavour thatwould highlight the Applewood SmokedCheddar and chicken.

One of my favourite Canadian beers isCreemore Springs Premium Lager. The refreshing quality of this selection wouldbalance the saltiness of the pancetta andcheese, encouraging another bite.

Spice Cake, Whisky Caramel Sauce

Serves 8-10Ingredients (cake)1 tbsp baking soda1 tbsp allspice1 tbsp cinnamon11⁄3 cups flour2⁄3 cup sugar2 eggs¾ cup Guinness Stout (4x440 ml, $12.75, 1006541)½ cup butter, room temperature½ cup molasses

Ingredients (sauce)½ cup butter1 cup brown sugar½ cup whipping cream1 oz whisky


Spice Cake, Whisky Caramel Sauce

43Now at the NSLC.


Directions (cake):1. Preheat oven to 350 ºF. 2. Sift the baking soda, allspice, cinnamonand flour in a bowl.

3. In another bowl, combine the sugar, eggs,Stout, butter and molasses.

4. Combine the dry and wet ingredientsand mix until a smooth batter is formed.

5. Pour the batter into a greased loaf pan.Bake for 40 to 45 minutes.

Directions (sauce):1. Place the butter in a saucepan overmedium-heat.

2. When the butter is melted, add thebrown sugar.

3. When the brown sugar has dissolved,add the cream and whisky and continueto cook until the sauce is rich and thick.

4. Cut the cake into slices. Top with thewhisky caramel sauce.

Editor’s Note: Any rich, dark spirit,especially those that have been aged in oaksuch as brandy or premium aged rums, canbe used in place of the whisky. Bowmore Darkest Sherry 15 Year Old (750 ml, $72.98, 1005798)

Innis & Gunn Rum Finish Ale (330 ml, $3.99, 1008823)

Rayell: Recently, I revisited the Innis &Gunn Rum Finish Ale and was promptly reminded of its quality. It is incrediblysmooth and lighter on the palate than one

would assume based on the depth ofcolour in its appearance. It features the influence of aging in rum barrels, which imparts a faint hint of molasses, spice andfruit.

A real treat would be to pair the decadentBowmore Darkest Sherry Cask 15 Year Oldwith this dish. After spending 12 years resting in Bourbon casks, it sees its last 3years of aging in Oloroso Sherry casks.There are deep aromas of dried dark fruit,raisins and smoke on the nose, while onpalate there is a pleasant sweet toffee flavour.These qualities create a harmonious combination with the spice and rich molasses flavours of the cake.

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Discover Italy’s Great RedGrapesThis autumn, we invite you to discoverthese great wines from Italy, available fromour Online Aisle. In this edition, we samplethree of Italy’s finest red grapes, eachamong a select group of Italian red grapevarietal nobility.

Discover Nerello MascaleseOnlineAlthough Sicily has produced a number ofgreat wines from international varieties, thenewest trend is fine wines produced fromnative varieties, notably Nero d'Avola, Perricone, and the most exalted of the native red varieties, Nerello Mascalese,grown in vineyards around Mt. Etna.Nerello Mascalese produces exceptionallyaromatic red wines, often showcasing redberry, smoke and floral notes. It can bequite tannic, especially when created froma single varietal.

Online Aisle Selection: OttoventiNerello Mascalese Sicilia IGT (Online Aisle, myNSLC.com, $43.79, 1013872)

This 100 per cent Nerello Mascalese delivers a fragrant mix of spice, rose petaland liquorice aromas. The palate is full-bodied and highly focused, boastingfirm tannins and pronounced acidity. Thiswine has good aging potential.

Discover Sangiovese OnlineNo grape is more synonymous with Italianred wine than Sangiovese. Although its former reputation was "watered down" bywineries blending it with less prestigiousgrapes (often white grapes), it has nowfully reclaimed its title as the best red grapefrom Central Italy. Regardless of origin,good Sangiovese-based wines offer impeccable acid and fruit balance, alongwith earthy, leathery, cherry and floral

tones. Natural evolution has led to someslight genetic differences between varietalsidentified as Sangiovese that are grown in the different parts of Italy — one explanation for some of the variability instyle of wines produced from it.

Online Aisle Selection: Badia a Passignano Chianti Classico RiservaDOCG (Online Aisle, myNSLC.com,$47.29, 1007326)

This is one of Tuscany’s best Chiantis. It isfull-bodied, delivering all the savoury richness you’d hope for from a great Sangiovese. Look for lots of leather, herb,cherry and violet aromas and flavours. Thepalate is quite velvety, but still finishes withample drying tannins and lifted, food-friendly acidity.

Discover Nebbiolo OnlineNebbiolo is the great red grape of Piedmont. Its name pays homage to thefoggy mists (nebbia) that shroud the hills in

OCCASIONS | Online Aisle

Mt. Etna (Sicily)

45Now at the NSLC.

that region. This late-ripening varietymakes many of the most tannic and long-lived red wines of Italy. The namesand reputations of wines like Barolo, Barbaresco and Gatinarra rest solely onthis one variety. The best Nebbiolo winesboast rich aromas with floral, earthy andvarying levels of fruit: expect darker, freshfruit flavours in modern styles and moredried fruit flavours in the most traditionalstyles. While rarely very heavy, Nebbioloproduces surprisingly full-bodied wines.

Rich tannic structures and pronouncedacidity make wines made from Nebbiolocapable of extended cellaring.

Online Aisle Selection: Pio Cesare Barbaresco (Online Aisle,myNSLC.com. $67.49, 1002492)

Pio Cesare has crafted a remarkably fragrant wine with aromatic appeal. Berry,spice and rose petal aromas precede apalate with a solid core of sweet fruit, complemented by fine acidity and firm tannins.

Tuscany

OCCASIONS | Online Aisle

Directions:Add white wine to a shallow skillet, slowly bring to a boil onmedium low heat. Add chicken breasts, cover and poach approximately 20 minutes until chicken is cooked through andreaches an internal temperature of 165°F (74°C). Turn off andallow chicken to cool in juices. Reserve the pan juices. Removemeat from bone and shred. Set aside. Turn heat to medium highand boil wine broth until reduced to ¼ cup. Meanwhile makecroutons using half of a wholegrain baguette. Slice baguette inhalf down the centre. Brush both sides with olive oil. Cut into 1inch (2.5 cm) square cubes. Toss with finely minced garlic. Placeon baking sheet and bake at 350°F (180°C) for 10-15 minutes oruntil golden. Make the vinaigrette by combining shallots, lemonjuice, lemon zest, white wine vinegar, salt, pepper and sugar. Stir in hot wine and allow it to cool then whisk in olive oil. Tear romaine lettuce into bite size pieces and divide among the 4 dinner plates. Sprinkle with parsley. Top with garlic croutons,shredded chicken and vinaigrette. Garnish each plate with Romano cheese.

1 lb bone-in, skinless chicken breasts 1 1/2 cups sauvignon blanc white wine 8 inch whole grain baguette 1 Tbsp + 1/4 cup olive oil 4 cloves garlic, minced 2 Tbsp shallots, minced 3 Tbsp lemon juice 1 tsp lemon zest 1 Tbsp white wine vinegar 1/4 tsp salt 1/2 tsp black pepper 1/2 tsp sugar 12 cups Romaine lettuce 1/2 cup flat leaf parsley, chopped 1/4 cup Romano cheese, grated

Chicken Farmers of Nova Scotia For information and recipes

call (902) 681-7400Visit us on Facebook for

MORE RECIPESChicken Farmers of Nova Scotia

Chicken Salad with Sauvignon Blanc VinaigretteThis flavourful salad is a delicious, healthy alternative to a chicken Caesar salad. The delicately tart-sweet flavour of the SauvignonBlanc vinaigrette brings together the wine-poached chicken, robustRomaine, and savoury Romano cheese beautifully.

Serves 4 / Cook time : 25 min / Preparation time : 15 min

Ingredients:

Piedmont


Beer Basics | Trends

It’s that time of year again. The kids areback to school, the leaves are falling fromthe trees, the temperature is dropping, andit’s back to the old autumn routine formost of us. It’s also usually the time thatdinner parties start to happen more frequently. With that in mind, I thought it would be a great idea to share some guidelines and tips you can use to hostyour own beer dinner.

Beer & Food Pairing 101

When pairing beer and food, the essence isto match the flavour intensities of each.Neither should overpower the other; theyshould be in balance. This is called a complementary approach to pairing beerand food. A malty ale with notes of carameland a rack of barbequed ribs are a good

example. The perceived sweetness of themalt balances the sweetness of the barbeque sauce and meat: the weight andtexture of this beer syncs nicely with thedense, rich food.

Example: Garrison Irish Red Ale(6x341ml, $12.79, 1000803)

You can also use the carbonation and hopcharacter in beer to cut through fatty, richcomponents of food. By cutting throughthe fats, the beer cleanses your palate, soevery bite of food tastes as good as thefirst. Try a dry IPA (India Pale Ale) thatboasts a lot of hop character with a sharpcheddar chipotle-cream soup for a

warming, autumnal combination. Bitternessaccentuates spiciness, whereas maltcharacter masks it. If you try the IPA and souppairing I’ve suggested, keep in mind that thesoup will taste spicier than it would with aNorthern English Ale, which is more malty.

Example: Propeller India Pale Ale(6x341ml, $12.99, 1006639)

Finally, look for flavour similarities. Aspinach salad with Mandarin orange piecesmakes a superlative pairing to a Belgian Witbrewed with dried orange peel. Hungry yet?

Example: Rickard’s White (12x341ml, $24.99, 1006841)

Beer & Food Pairing 101Steve Riley is a Certified Cicerone, the beer equivalent of a sommelier and President of BetterBeer.com.He is one of only a handful of Certified Cicerones in Canada, and is a recognized beer judge.

by Steve Riley

47Now at the NSLC.

Beer Basics | Trends

Lightest to Heaviest

Most meals are planned to move from lightfoods to heavier ones. We usually start withsomething small and light in texture such asa salad, then have a protein with vegetablesand starch sides, and finally, dessert. Plan toserve beers the same way. Don't pair aheavy Stout with an appetizer and then aPilsner with your main course. Open with alight-bodied, mildly flavoured beer beforemoving to fuller, heavier styles.

Examples: Czechvar Pilsner (light) (500ml, $3.19, 1012868)

Erdinger Dunkel Weissbier (medium) (500ml, $3.99, 1007211)

Fuller’s London Porter (full-bodied) (500ml, $3.45, 1011137)

SeasonalityMenus are typically connected to the timeof year. A light salad, grilled salmon with asparagus and rice and sorbet for dessertwould typically be served in the summer,not the fall. In the cooler autumn months,we hunger for heartier styles. Forego lightlagers and wheat beers for the darkest andheaviest of lagers, robust ales and even theoccasional Stout or Porter.

Wells Banana Bread Ale (medium)(500ml, $3.99, 1017913)

Granville Island Kitsilano MapleCream Ale (new)(6x341ml, $12.79, 1018365)

Pick the Beer First

While there are hundreds of beer choicesat your local NSLC store, there are millionsof food recipes to choose from! A goodpractice is to decide which beers you wantat your dinner, then select your dishes,rather than vice versa. Get to know theflavour profiles of your chosen beers, which(if the beer is new to you) are on the backlabel of the bottle, on mynslc.com or thebrewery’s own website. Be sure your beerselection shows a range of styles: four lightlagers are just different shades of gray—notthe desired outcome for a memorablemeal!

Beer Basics |Trends

Know Your Guests

While you may be well versed in whichmodel of machine was used to cultivatethe hops in a particular beer, most peopleare not. If your guests' beer experience is confined mostly to light North Americanlagers, serving them a high-alcohol, barrel-aged Imperial Coffee Stout, for example, probably won’t go over well. Forless adventurous guests, experiment withtransition-style beers. That is, somethingmore flavourful than what they are usedto, but still approachable.

Example: Innis & Gunn Original Ale(330 ml, $3.85, 1001464)

The Confidence Course

Everybody has one dish that they knockout of the park every time they serve it.Make sure that your go-to dish is on themenu! You know the flavour profiles of thisdish better than anyone, so finding a beershould be easy, even if other pairings don’twork perfectly, this one will. To be absolutely sure, try the dish out a coupleweeks before your dinner party, with a fewdifferent selections from the NSLC. Nowyou'll know you have a guaranteed winner.Consider it your confidence course!

If you are looking for a good book aboutbeer and food pairing, order a copy of“The Brewmaster’s Table” by Garret Oliverfrom your favourite book retailer.

It’s considered the go-to book for beer and food pairing by most in the industry,including myself. Cheers!

48

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Occasions Fall 2013

Italy is the world’s second-largest producer of wine, toppedonly by France.Thanks to climate, geography and a deeply rooted wine culture,Italy produces 100 times more wine than Canada, despite beingonly 3 per cent Canada’s size. Meanwhile Canada, 31st in worldwine production, is no slouch!

Two of the most influential wine trends of the past decadeoriginated in Italy.Pinot Grigio and Moscato have exploded in popularity and arenow grown around the globe, but the models are Italian — light,dry Pinot Grigio from Friuli and Trentino-Alto Adige, and thesweeter Moscato d’Asti, from Piedmont. Moscato, by the way, is the sole grape in Asti Spumante, the best-selling sparkler worldwide.

Chianti is in many ways the quintessential red wine, but theItalian DOC regulations of 1967 mandated a 10 per cent minimum (30 per cent maximum) of white grapes in theblend.In 1971, Antinori defiantly changed its single-vineyard Tignanellofrom a Chianti Classico to a simple red table wine “made withoutwhite grapes.” Ironically, Tignanello kick-started a quality revolution that put Italian wine on the world map.

Valpolicella, like Chianti, Barolo and many other familiar Italian wines, is a wine region, not a style of wine or a grape.Valpolicella is actually made from a number of grape varieties andcomes in a variety of styles. One of the current favourite styles isRipasso, created by pumping regular Valpolicella onto the lees(residue left over from fermentation) of top-of-the-line Amarone.The result is a more supercharged (and expensive) Valpolicella.

Italian whites like Orvieto and Soave continue to be as popular as ever but their styles are changing.Orvieto and Soave reached their peak of popularity in the 70s and80s but have since been eclipsed by Pinot Grigio. In an effort toreclaim their market share they are now being made in a morecomplex, balanced and less neutral style. Orvieto was originallysweet (labelled as amabile). These days, only 5 percent of Orvietois made in the original style. While Soave producers are now relying less on the neutral tasting Trebbiano grape in favour of thearomatically rich Garganega grape.

The south of Italy and Sicily are becoming wine lovers’ regionsof choice for quality and value.Italy’s southern provinces have undergone a quality renaissance inthe past few years. Grapes like Negroamaro, Primitivo and Sicily’sNero d’Avola are widely available and on the verge of becominghousehold names.

DID YOU KNOW? | Occasions

Italian WineBy Doug Watling

Valpolicella Chianti Barolo

Occasions Fall 201350

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