Jerez, Manzanilla, Spain

Website

$15-18 for 375ml

Once one of the most popular wines worldwide, Sherry’s had a bad rep over the past few decades. A Spanish sea-worth of cheap imposters and an aging Granny association turned it from hep drink of choice to joke of the week. Props to reputable producers getting quality product to the market – and for adventuresome drinkers giving it another try. But even those in the know might scratch their head about Amontillado. This lesser-seen variety of sherry is darker than Fino but lighter than Oloroso. This wine is partially aged under the flor yeast like the Finos, but finishes its aging without it. Amontillado takes its name from the Montilla region in Spain where it originated in the 18th Century. Emilio Lustau was founded in 1896, and is easily recognizable by the dark bottle with sloping shoulders - exclusive to the company.

Clear and bright amber in colour, this is a pungent waft of aged nuttiness, wood, and stony spice in the nose. The dry, round palate is layered with bitter walnuts & almonds, orange, iodine, molasses and spicy, salty figs. Dry and silky finish – with a positively rancio character that you’ll find addictive. This crisp Amontillado is fantástico chilled with nuts, cured meats and aged Manchego. Great value here. 

*By EU law, true Sherries must only come from Jerez, the traditional home of Sherry production.  

Rating:

By Treve Ring, Online DRINK Editor editor

July 26, 2010

South Australia

www.darenberg.com

$15-18

I live to try new wines and I’m always on the hunt, but for special occasions (I’m looking at you wedding season) it’s good to rely on the tried and true. D’Arenberg is one of my favourite producers – not only from the Land of Oz, but worldwide. I’m always being asked for wedding and party wine recommendations. It’s a special case. Something that is widely appealing both for your hipster cousin and great aunt, something that is wallet-friendly for bulk buying, something that is in good supply and easy to find, and, not to be forgotten, something that is TASTY. Wedding planners, let me introduce you to Stump Jump. This old bush-vine GSM (Grenache, Syrah Mourvèdre) blend has a nose of ripe, dark berries and cracked black pepper, with supple cherry, herbal mulberry, earth and spice on the medium-bodied palate. Supple and soft finish, consistent, well-made, widely appealing and fantastic value. I do! Let’s hope the happy couples’ union has the staying power of d’Arenberg’s Osborn family. They’ve been tending vineyards since 1912. 

*Bonus – Stump Jump White will make a perfect partner for the Red on the tables.  

D’Arenberg wines have esoteric names – all referring to various stories from legend or reality. The Stump Jump was so called after the Aussie-invented plough that could ‘jump’ over stubborn mallee tree stumps and roots in the ground after clearing.

Rating:

by Treve Ring, Online DRINK Editor

July 22, 2010

Fraser Valley, BC

www.vistadoro.com

$57-65 for 500ml

I was first introduced to the culinary wonders of Langley’s Vista D’oro Farms through their preserves. SO much more than plain old jam, seasonally changing flavours like Apricot Tarragon & Riesling, Green Walnut & Grappa, Turkish Fig & Walnut, and Green Tomato & Garam Masala have graced my kitchen with their preserve presence, and elevated my ordinary dining experience into the extra.

A few years ago, husband-wife team Patrick and Lee Murphy added winemaking to their culinary tourism operation. Their flagship product is simply D’oro (Italian for gold). Following a centuries old recipe from Northern France, they’ve used walnuts from their magnificent century-old walnut trees for an exceptional fortified walnut wine. This port-style stunner is a blend of Marechal Foch from the North Okanagan, Merlot and Cabernet Franc from the Central Okanagan, green walnuts from their Fraser Valley property (picked on Bastille Day!), and brandy from Okanagan Spirits, in Vernon. D’oro is then aged 13 months in French and American oak.  Wow – what an effort and what a result! A sultry nose of age – with raisin sweetness, earthy walnuts, wood and plush porty sweetness. Clarity and richness, with a finish that lingers on and on… Authentic, artisanal, awesome.  

Rating:

by Treve Ring, Online DRINK Editor

July 19, 2010

Lure at Delta Ocean Pointe Resort & Spa

$6.75

www.lurevictoria.com 

Summertime, and the sea breezes are calling. When the mercury rises, I seek out an ocean breeze and a cool drink. And I’ve just found a new hot weather saviour – the bar at Lure.  

I think it’s fair to say that one of the better views of downtown’s Inner Harbour is from your perch at Lure, the stylish seafood-centric restaurant at the Ocean Pointe Resort. Floor to ceiling windows provide spectacular water views, and just seeing all that cool Pacific lowers the temperature a few Celsius. I escaped into Lure last week, when the thermometer hit 30, in search of relief. And I found it, deliciously, courtesy of senior bartender Dirk VanderWal.  

Bartending has become an art form, and it quickly became obvious that Dirk, a longtime OPR employee, has a knack for the arts. A background in graphic design, music and photography lends itself well to creating winning cocktails it seems – both to the eye and palate. Take that talent, marry with a keen interest in classic craft cocktails, and you’ve the makings for success - evident in my chosen Crouching Tiger. Fresh cool cucumber, aromatic gin and bright lime are zinged with the spice of the Ginger of the Indies and subtle kick of the housemade ginger syrup. It was instant refreshment, plus depth of flavour = artistic vision achieved. And my cool down mission accomplished as well. It would be way too easy to sit at the marble bar and wait out any heat wave.

If you don’t catch this Crouching Tiger on your drink list, fret not. Dirk, Adam and the team put out a weekly fresh sheet for the bar, which is where I came across this cocktail. Tiger is in rotation, so keep an eye out for this kitty this summer.

CROUCHING TIGER – courtesy of Dirk VanderWal.  

Photos courtesy of Dirk VanderWal as well (see – I told you he was artistic!)

Ingredients:

3/4 oz Gin (I enjoy the perfume of Victoria Gin with the spice of ginger here, but most good brands should do)

3/4 oz           Giffard Ginger of the Indies liqueur

1 oz             Ginger Syrup (see below)

                     Lime

                     Fresh long English cucumber

Preparation:

1. Cut a 3/4" thick slice of cucumber, quarter it, and add it to an empty cocktail shaker.  Muddle until well broken down, then squeeze in the juice of half a lime and add the rind.

2. Pour in the gin, ginger liqueur, and ginger syrup.  Fill the shaker to the top with ice and shake vigorously until well chilled.

3. Strain into an old fashioned glass filled with ice.  Garnish with additional cucumber slices and a lime twist.  

GINGER SYRUP:  Prepare ginger syrup by combining 2 tbsp grated ginger with 1 cup each of sugar and water in a small saucepan.  Stir the mixture together over medium heat until it comes to a light boil and all the sugar is dissolved.  Allow to cool to room temperature for one hour.  Strain through cheesecloth or a fine mesh strainer into an airtight container and keep refrigerated for up to one week.

Rating:

-Treve Ring, Online DRINK Editor

July 16, 2010

Costers del Segre, Spain

$24-30

It was the GOAL!! heard around the world. Even the vuvuzelas didn’t drown out the cheers of the Spanish fans, crowded around televisions around the world. I prepared in advance, with this bottle of Gotim Bru on hand. Once the game was won, the cork was popped and this big red – like millions of footie fans – was able to breathe.

Gotim Bru is a modern styled blend of Tempranillo, Cabernet Sauvignon, Garnacha and Merlot, aged for 10 months in French and American oak. The hue is dark garnet with an orange glint, and first sniff shows wood, book, spice and red currants. On the palate, this big red has structured yet soft tannins, laced with layers of ripe red currants, sweet cherries, jammy bright red fruit, tobacco, copper and spice. A wee nip of heat hints to the 14% alcohol. Stylish showy flowers with rustic, grounded roots. Tomato braised pork shank or grilled leg of lamb would make a happy partner.

Costers del Segre is a Spanish Denominación de Origen (DO) in the Catalonia region. Tempranillo is known locally here as Ull de Llebre.

Rating:

—by Treve Ring, Online DRINK Editor

July 11, 2010

13 reasons to visit Richmond, BC this summer and a 14th? Enter to win 1 of 4 fun-filled getaways, worth $3,500 each. Click Here

We are so close to selling this out.  Again, ALL proceeds to the BC Hospitality Foundation. This is a foundation that supports all hospitality employees in time of need.
 
Please book the last seats now... treat yourself or send one of your friends or employees.  We can do this, Victoria!
 
$50 per person with all proceeds going to the BC Hospitality Foundation
www.bchospitalityfoundation.com 11:00am‐1:00pm Thursday July 15, 2010
 
This is an unbelievable opportunity for you to support the BC Hospitality Foundation.  Please have a look at the website to educate yourself on how the Foundation can support you and your co-workers.  As this event is `trade only`, David Saunders (Riedel sales rep), has donated ALL of the glasses towards the event.  And what is more amazing is that you get to keep the glasses after the event **A value of over $100** All of the money will go directly to the BC Hospitality Foundation!!!

I can`t think of a better way and reason to help support this Foundation that is solely for the support of us, the people in hospitality.
 
If you have any further questions, please contact me directly and please sign up for this now!!  Myself along with co-chair of the Victoria branch of the BC Hospitality Foundation, Joey Porco, will be attending both events with more information about the Foundation.  We need your help supporting the Foundation events as well as getting the word out to the hospitality community.
 
For info on the events and to register:
 
www.victoriataste.com/2010‐schedule‐of‐events

Thanks for your help.

Stuart Brown| Senior Sales Consultant

Victoria, BC, June 29, 2010- One of Victoria's best kept secrets, the Fort Cafe, is proud to be launching its new summer lunch menu featuring top secret recipes (try to guess where the root beer is used), a commitment to sourcing local ingredients and as many house-made touches as possible, all at price points that will keep their dedicated customers coming back for more.

The Fort Cafe is devoted to offering Victoria a friendly, welcoming venue where guests can enjoy classic and unique cuisine, local ales and varied fringe entertainment.  Offering events such as their famous Friday Quiz nights and an eclectic array of live music, the Fort Cafe opens its door to anyone looking for good food and good cheer and a few side dishes of silliness, in a positive, art-filled venue.   

Tucked down the stairs a stone's throw from the Dutch Bakery on Fort Street, visitors to the Fort Cafe now can choose from selections like the Chicken Pancetta Wrap featuring pancetta crisps, goat cheese, grilled chicken and their house-made olive and fig tapenade or the Smoked Tuna and Avocado Salad with smoked local Pacific tuna, fresh greens and avocado served with a house-made cucumber wasabi dressing.    

Other new menu items include the Grilled Ham and Cheese, offering a locally inspired take on this classic.  It features house-roasted ham, sharp cheddar, apple slaw and Salt Spring Island Heather Ale dressing, all grilled on a ciabatta bun.  

Even with the focus on house-roasted meats and locally sourced seafood from Finest at Sea, the Fort Cafe hasn't forgotten the vegetarians.  Options include their Veggietastic Burger featuring a house-made walnut patty, aged cheddar, banana peppers, "Fort Frelish" and lettuce and tomato or a bowl of one of their 60 unique soups, of which they feature at least one vegetarian option daily.

The mastermind behind the look, feel and tastes of both The Fort Cafe and sister establishment PiCNiC, Melissa Byrnes is a multi-talented lover of all things beautiful and delicious.   

"At the Fort Cafe we have been working over the past three years to develop creative takes on classic favourites," says Byrnes. "By roasting all of our meats in house, making all of our sauces and soups from scratch and featuring local produce and beers, we have been combining our culinary backgrounds from Asia and California with the best ingredients we have in our backyard in order to offer up this fresh new menu."

The Fort Café's new lunch menu is available weekdays from 11am to 3pm.  Friday lunches are not to be missed, as they kick the weekend off with live Jazz from 12-2pm.

From Wednesdays through Saturdays, the Fort Cafe transforms into a cozy, colourful and welcoming evening destination for dinner, drinks or anything in between. They are located at 742 Fort Street and can be reached at 250-382-3130.  For updates search "Fort Cafe" on Facebook.

LOCAL LANDSCAPE PRODUCES ENCHANTING INGREDIENTS

Teahouse Unveils Stunning Edible Garden

(Vancouver, BC, Canada) ­ Why give a boring bouquet of flowers when you can eat them for breakfast, lunch or dinner? It's time to step outside the flower box because Teahouse in Stanley Park has announced a new and prospering edible garden. Already in full bloom, locals can dine among various edible ornamentals, vegetables, herbs, fruit trees and berries now producing over 36 varieties of fresh produce. In addition to promoting sustainable regional agriculture, Teahouse in Stanley Park has simultaneously created a summer menu that takes fresh to a new level. Moving from the ground up, the garden is producing everything from Jerusalem artichokes to pineapple sage and to top it off, the roof has been covered with approximately 50 tomato plants. Mainly heirloom varieties, Chef Francois Gagnon has declared his favourite tomatoes the Green Zebra assortment - which can often be seen in his feature Heirloom Tomato Salad with goat feta, cucumber and red wine vinaigrette.

In sync with the seasons, the dishes being prepared at the Teahouse this summer reflect the freshest characteristics of B.C.'s local bounty. Chef Francois Gagnon has been inspired by the health and flavour benefits of small-scale farming and applauds the edible garden's contribution to his latest creations. Dishes featuring coveted Salt Spring Island mussels, Qualicum Bay scallops and Fraser Valley Chicken proclaim that Teahouse is the Mecca for a gourmet west coast experience.

Located at Ferguson Point in Stanley Park, the Teahouse boasts classic French bistro cuisine and on point service. Perched above the seawall, overlooking English Bay and Spanish Banks, this eatery in the Œheart of the park is the perfect place to relax, celebrate and enjoy what Vancouver has to offer.

Edible BC hosted their first Raw Food Dinner with Chef Afke Zonderland in 2009, and were absolutely blown away! Afke exchanged her creative talent as kitchen designer for a chef’s jacket three years ago. Her passion for gourmet vegetarian food & a desire for abundant health naturally led her  towards eating more un-cooked food. She continuously amazes participants in her Raw Gourmet workshops how satisfying and delicious Fresh, Living Food really is. Her sincere enthusiasm to prepare and enjoy “the best food ever” is contagious.

For EBC regulars, you’ll already know Afke as the creator of popular Krumbleez & Krackleez.

There are still tickets available for this year’s Raw Food Feast - to book, email events@ediblebritishcolumbia.com reserve your spot.

Cooking with BC’s Best Summer Raw Food Feast with Chef Afke Zonderland

August 4, 2010

Pure Mojito

mint & lime, topped with Schramm Vodka & sparkling wine

Red Beet Ravioli

cashew cheese filling, tarragon, pistachios

Watermelon Tomato Gazpacho

summertime in a bowl, spicy, sweet & fresh

Zucchini Lasagna

basil pistachio pesto, macadamia ricotta, with walnut zucchini crackers

Dark Chocolate Ganache Tart

vanilla cream

Multicourse, wine-paired dinner in Granville Island Public Market after hours

Only $89.95 per person, plus taxes.

SUNDAY, AUGUST 8TH, FROM 11 AM TO 5 PM

A fundrasier for the New Farmers Mentorship Program includes 

-12 unique growing gardens and producing farms

-a self-guided tour

-learn what you can grow and harvest

-fresh produce sales

-value-added products (wool, jam, seeds, teas, etc)

Tickets $10 (15 and under free)

Tickets available from: Moss Street Market in Victoria, Shoppers Drug Mart, Double D Gardens,Westburn MGarden Centre and Sooke Country Market in Sooke. 

Field to Plate (2nd in a series of 3 workshops)

Date: August 8th, summer nightshades with Chef Laurie Munn from Cafe Brio

and October 2nd Fall roots and squashes with Chef Heidi Fink.

Location: Foxglove Farm, 1200 Mt Maxwell Road, Saltspring Island

Cost: $95 plus a $25 materials fee

Find out more (website, phone): 250-388-6800, http://www.foxglovefarmbc.ca/

A Taste of History at the 16th Annual Feast of Fields 

Our 2010 Host: Wellbrook Winery at Bremner Farm in Delta, BC, 

When: Sunday, August 29, 2010, 1pm-5pm 

Finally, the marriage of local foods and culinary arts is enjoying a broader audience in both British Columbia and around the world. And with such a rich bounty of local foods available year round, it’s easy to see why. To showcase and celebrate this connection that we are blessed with, FarmFolk/CityFolk has teamed up with Wellbrook Winery to host the 16th annual Feast of Fields on Sunday, August 29th at Wellbrook Winery, located on Bremner Farm in Delta, BC.  

Each year, Feast of Fields offers an inviting, relaxed farm setting where guests wander at their own pace, taking in high summer’s many food gems prepared by the best of BC’s culinary masters. Together our region’s farmers, restaurateurs, vintners, brewers and food artisans share with the public their passion and knowledge of our local fare. Since 1994, Feast of Fields has provided a delicious opportunity for its guests to experience the simplicity of committing to a local, sustainable diet, as well as the endless enjoyment and variety that come with eating locally. 

This year's theme, 'A Taste of History' will not only showcase 2nd generation farm production, but will also highlight the long standing relationships that some of BC's best chefs have with BC farmers. Host Wellbrook Winery is located on Bremner Farm, a 55-acre property known for growing, producing and bottling some of the best juices in Canada. Started in the 1950s by Stan Bremner, the combined operations are today run by sons Alan and Terry. Along with running a successful fruit juice company, the Bremners also own Wellbrook Winery, which specializes in blueberry, cranberry, strawberry, peach, apricot and apple wines. A special feature of the winery location is ‘The Old Grainery Store’, which was lovingly restored by Terry Bremner during a two-year restoration project. 

Feast of Fields is FarmFolk/CityFolk’s annual fundraiser. Net proceeds support their work year round as they help to create a sustainable food system for British Columbia. Not only will guests have a great culinary experience but they will also be investing in a secure food future.   

Feast of Fields takes place Saturday, August 29 from 1–5pm at Wellbrook Winery (4546, 88 Street, Delta, BC). Tickets are $85 and can be purchased online starting June 15th at www.feastoffields.com.