For general inquiries about myWineLife magazine or information about products
please contact our Wine Club team at 1.866.440.4383.For advertising inquiries in myWineLife magazine, please email communication@peller.com
myWineLife is published 4 times a year by Andrew Peller Limited.
To view the magazine archive, visit issuu.com/mywinecountry
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Riverbend Inn & Vineyard
Members can enjoy special pricing on overnight stays Sunday through Thursday, year-round. Join us at Oaklands for Breakfast daily 8:30 - 10:30 a.m. Lunch and dinner are offered from May to September. Visit riverbendinn.ca for more details.
As the frosty chill moves into Niagara, check out our ‘Save the Date’ details on pages 10 and 11. Don’t miss Wine Club appreciation month at Riverbend Inn all February long where members save on overnight stays. Tag us in your photos and stories using the handles listed below with the hashtag #mywinelife. Get Social
The Wine Club Lounge Wayne Gretzky Estates
Oma’s Dutch Baby Pancake Recipe page 16
The Rink at Wayne Gretzky Estates
Matt’s Morning After Fried Chicken Eggs Benney
Chef Matthew Boekestyn, Wayne Gretzky Estates
recipe page 16
recipe page 18
recipe page 18
recipe page 17
Cheddar Scone with Smoked Ham and Apple Spread
Chef Jason Parsons, Riverbend Inn
Potato, Horseradish and Apple Gratin
Chef Frank Dodd, Trius Winery
Gingerbread
French Toast with Icewine Berry Compote
Chef Michael Harrison, Peller Estates
Lobster Frittata
recipe page 17
recipe page 17
Chef Jason Parsons, Riverbend Inn
Beef Brisket Hash, Chardonnay Poached Eggs
Chef Michael Harrison, Peller Estates
Whisky Glazed Country Ham
recipe page 16
recipe page 16
Chef Frank Dodd, Trius Winery
Oma’s Dutch Baby Pancakes
Chef Matthew Boekestyn, Wayne Gretzky Estates
Winter Estate Happenings SAVE THE DATE
The best time to visit Niagara is through the winter months.
We offer a variety of unique experiences, often at a better price, and the lack of crowds allows for you to get more one-on-one time with our staff.
See you this winter in Wine Country!
Sparkling Brunch
Friday to Sundays | October - April 11:30am - 2pm
OAKLANDS AT RIVERBEND INN & VINEYARD
You won’t find a better place to brunch! Executive Chef Jason Parsons has curated the perfect menu.
Date Night
Mondays | October 20 - February 23 4pm - 8pm
TRIUS WINERY RESTAURANT
Back by popular demand! Don’t miss out on Date Night at MICHELIN Recommended, Trius Winery Restaurant, where Executive Chef Frank Dodd is serving up a meal you won’t soon forget.
Sunday Roast, Locally Rooted
Sundays | November 5 - February 22 12pm - 3pm
TRIUS WINERY RESTAURANT
Gather with family and friends to enjoy a timehonoured tradition with a modern, regional touch. Our Sunday Roast showcases locally sourced meats, garden-fresh vegetables, and seasonal accompaniments, all prepared with care to honor the flavors of our community. Each dish is thoughtfully paired with wines from the Trius cellars, highlighting the richness of our local terroir. It’s a comforting, communal meal that celebrates both heritage and the bounty of our region.
Peller at Home
November 7 - March 29
THE WINERY RESTAURANT AT PELLER ESTATES
Flavours from our Cellar
Tuesdays | November 2 - February 24
TRIUS WINERY RESTAURANT
Each course is designed to highlight the harmony between food and wine, where seasonal ingredients meet vintages chosen for their character and story. This experience is more than a meal - it’s a celebration of taste, craftsmanship, and the timeless connection between the vineyard and the kitchen.
Enjoy The Winery Restaurant at home! Chef Parsons and his culinary team are offering a delicious weekly feature four course, pre-cooked dinner for two with expert wine pairing from Friday to Sunday.
The Rink at Wayne Gretzky Estates December - March
WAYNE GRETZKY ESTATES
As soon as the weather allows, join us this winter in our backyard, rink side, for an authentic Canadiana experience. Relax at the Whisky Bar Patio as we serve up wine, hot and sturdy cocktails paired with our warm winter-inspired menu created by Chef Maurice.
Skate with Santa December 21 | 1pm - 4pm
WAYNE GRETZKY ESTATES
Grab your skates and bring the family to join us at Wayne Gretzky Estates for a fun afternoon on the ice with the jolly man himself!
Oaklands Winter Dining Series
Monthly Themed Dinners
OAKLANDS AT RIVERBEND INN & VINEYARD
Executive Chef Jason Parsons has curating themed dining experiences that you won’t want to miss this winter! Kicking the series off on December 5th with Christmas at the Inn, on January 9th celebrate Winter in Wine Country, on February 6th we are focusing on Back Vintages for our Wine Club Member month at the inn, and wrapping things up on March 27th we will be featuring our staff picks!
Trius New Year’s Eve Gala Dinner December 31
TRIUS WINERY RESTAURANT
This New Year’s Eve you won’t want to miss our Trius Gala! An elegant and intimate dining experience in our underground Trius Red Barrel Cellar. During our post-reception, groove to the tunes or cozy up beside a wood fire (weather permitting) before we countdown to 2026 with a Trius Brut toast.
Peller New Year’s Eve Gala Dinner
December 31
BARREL CELLAR AT PELLER ESTATES
Ring in the new year in a retro style at Peller Estates Winery & Restaurant’s annual New Year’s Eve celebration! This year, we’re turning back the clock with The Iconic 90’s themed event. Get ready to dine, drink, dance, and toast to 2026 with a night full of nostalgia.
New Year’s Eve Restaurant Dining December 31
TRIUS WINERY RESTAURANT AND THE WINERY RESTAURANT AT PELLER ESTATES
Make it home or elsewhere for the ball drop? Both Trius Winery Restaurant and The Winery Restaurant at Peller Estates will be offering a feature pre fix menu to enjoy in the restaurant at your convenience.
Snowshoeing in the Vineyards
Saturday & Sundays | January - February
THIRTY BENCH WINE MAKERS
Join us for a morning hike through the Thirty Bench vineyard. Enjoy samples of our award-winning wines amongst the snow-covered vines and then follow one of our wine experts as they guide you on a hike along our picturesque vineyards.
Wine Club Member
Appreciation Month
February
RIVERBEND INN & VINEYARD
Enjoy exclusive member rates at a major discount through February. Keep an eye on your emails for more details soon!
Chocolate & Cheese
Passport Program
Fridays - Sundays through February
MULTIPLE WINERIES
IN NIAGARA-ON-THE-LAKE
This pass invites you on a self-guided tour through wine country, featuring rich chocolate, artisanal cheese, and perfectly paired VQA wines at participating wineries. Whether you’re planning a cozy weekend or a gourmet getaway, this seasonal experience is the ultimate way to treat your taste buds. Be sure to stop by our estates to see what our chefs have prepared!
Exclusive Pairing Experience
Monthly Themed Dinners
THE WINERY RESTAURANT AT PELLER ESTATES
Valentine’s Day
February
TRIUS WINERY RESTAURANT
Prix Fixe Menu - February 14 | All Day
THE WINERY RESTAURANT
Prix Fixe Menu - February 9-16 | All Day
WAYNE GRETZKY ESTATES
DJ Skate - February 14 | 3-7pm
Love the Bench
February 7-8 & 14-16
THE WINERY RESTAURANT AT PELLER ESTATES
Love the Bench is back with more to love, new wines, old favourites expertly paired with delicious creations from local chefs. The fire pits will be roaring, and hopefully a dusting of snow will add to those Insta-perfect moments.
March Madness
March 1-31 | 12pm - 3pm
TRIUS WINERY RESTAURANT
Enjoy an unforgettable lunch curated by Executive Chef Frank Dodd at an unbeatable price.
Fabulicious
March 6-15
THE WINERY RESTAURANT AT PELLER ESTATES
Enjoy The Winery Restaurant at a Fabulicious price! Executive Chef Jason Parsons has curated a custom prefix menu to ‘wow’ for you to enjoy for a limited time this March.
You won’t want to miss these upcoming dates for this interactive dinner starts with a glass of our award-winning Ice Cuvée sparkling wine followed by a five-course tasting menu with wine pairings, all curated to reflect the theme of the dinner. Each dish is introduced by our Head Chef and each wine pairing is explained by one of our in-house wine experts. Guests will receive a theme-related bottle of wine to take home at the end of the experience. Upcoming dates and themes include: December 6 - Indulgence, February 21 - In Love with All That Sparkles, and March 14 - And the Award Goes To…
ICEWINE FESTIVAL - JANUARY 2026
Icewine Discovery Pass
Friday - Sunday | January 9 - January 25
MULTIPLE WINERIES THROUGH
THE NIAGARA REGION
Explore the exciting pairings crafted by our winemakers and local chefs, and plan your route! Be sure to include Peller, Trius, and Wayne Gretzky Estates on your list to visit, you won’t want to miss what our chefs are pairing with our award-winning Icewines.
Niagara-on-the-Lake
Icewine Village
Friday to Sunday
January 17-18, & January 24-25
QUEEN STREET NIAGARA-ON-THE-LAKE
Stroll through the charming historic district, enjoy tastings from local wineries paired with delicious culinary creations, and cozy up around fire pits with Muskoka chairs and blankets. Experience the magic of Icewine with free admission, or elevate your visit with one of our exclusive VIP options.
Icewinemaker’s Dinner
January 17
TRIUS WINERY RESTAURANT
Enjoy an Icewine-focused meal prepared by Executive Chef Frank Dodd and his culinary brigade, along with wine pairings selected by our in-house sommeliers and winemakers. Trius Winery is a pioneer in the Icewine world, being one of thefirst Niagara estates to make it, the perfect way to celebrate the season.
Icewinemaker’s Dinner
January 24
BARRELL CELLAR AT PELLER ESTATES
Experience the best of icewine during a magical evening in wine country as a part of the Niagara Icewine Festival. An evening filled with culinary mastery and award-winning VQA wines.
IceHaus Cocktail Competition
January 24 | 8pm
QUEEN STREET NIAGARA-ON-THE-LAKE
Lighting up Queen Street with an exciting Euro-pop vibe. With bright light displays, delicious Icewine cocktails, and a live DJ, this event is a fun and energetic way to spend the evening.
Cool as Ice Gala
January 31
NIAGARA PARKS POWER STATION
A night amongst the wonderous Niagara Falls is in store for you! This immersive celebration showcases Ontario’s signature flavours through VQA Icewines, cocktails and mocktails, and farm-to-table fare, set within one of Niagara Falls’ most buzzed-about attractions.
Experiences are subject to change. Visit myWineCountry.com to learn more.
Your November WINE ALLOCATION
Peller Estates
Private Reserve Gamay Noir
750 mL | 12.6% ABV
VQA Niagara Peninsula
Light-bodied & fruit-forward Dry, 3.0 g/L
Flavour Profile
Ruby red with a bouquet of cherry, red currant, smoky oak and black pepper. A dry Gamay Noir with silky tannins and food-friendly acidity. You’ll find flavours of cherry, plum, currant and spice. Red currant and pomegranate, subtle spice and smoky oak on the finish.
Winemaker’s Notes
Harvested from our own Carlton Vineyard and Clark Farm, along with our long-standing growers Huebel Vineyard and Quarry Ridge Vineyard. 60% of the wine was oak aged in older barriques and puncheons for 9 months and 40% was aged in a large oak cask, all 100% French oak. All wines received a full malolactic fermentation.
Best Served
Serve at a cool room temperature of 15 to 17ºC. Enjoy with barbecued salmon, veal parmesan with spaghetti and meatballs, or gourmet pizza topped with sun-dried tomatoes. Enjoy while young and fresh.
Wayne Gretzky Estates
Signature Series Cabernet Merlot
750 mL | 13.2% ABV
VQA Niagara Peninsula
Medium-bodied & fruit-forward Dry, 2.0 g/L
Flavour Profile
Bright garnet with a bouquet of smoky oak, clove, cinnamon stick, black cherry and black currant. Soft drying tannins and flavours of red and black fruits complemented by notes of sweet spice and oak that linger on the dry finish.
Winemaker’s Notes
A classic blend of 38.9% Cabernet Sauvignon, 37% Cabernet Franc, and 24.1% Merlot from vineyards within the Niagara Peninsula. The individual wines were aged for 12 months in 60% French and 40% American oak barrels, before the final assemblage was created.
Best Served
Serve at a cool room temperature of 17 to 18°C. Serve with aged Canadian cheddar, grilled medium-rare cuts of beef, rack of lamb or rich bean and mushroom stews. Drink now to 2028.
Peller Estates
Private Reserve Cabernet Franc
750 mL | 13% ABV
VQA Niagara-on-the-Lake
Medium-bodied & structured
Dry, 2.5 g/L
Flavour Profile
Bright garnet in colour with a wonderful aromatic bouquet of blue plum, black currant, smoky oak, earth, soft leather, forest floor, cedar and spice box. This Cabernet Franc has silky tannins and rich fruit flavours of currant, cherry and blueberry, along with sweet spice notes that linger on the dry finish.
Winemaker’s Notes
Harvested from both estate-owned Carlton Vineyard and from our long-standing growers in the Regional Appellation of Niagara-onthe-Lake. The juice fermented on skins for 14 days to develop colour, flavour and structure, and aged for 12 months in 80% French oak and 20% American oak barrels.
Best Served
Serve at a cool room temperature of 16 to 18ºC. Excellent with grilled beef tenderloin and wild mushrooms, Rib-eye topped with crispy onion rings, pot roast, beef stews, or black bean stew. Enjoy now through 2029.
Loved it & NEED MORE?
We can deliver more of your favourites right to your door. Call the Wine Club team at 1.866.440.4383 to re-order, and remember, members always get FREE DELIVERY on any additional 6+ bottles.
Trius
Showcase
‘RHS’ Merlot
750 mL | 13.2% ABV
VQA Four Mile Creek
Full-bodied & structured
Dry, 2.8 g/L
Flavour Profile
Deep garnet with an aromatic bouquet of blue plum, black cherry, smoky oak, black pepper and leather. Fruit flavours of red and black berries and cherry are complemented by notes of spice. The lingering finish reveals notes of tangy black berries, spicy oak and sweet vanilla.
Winemaker’s Notes
Harvested from the estate owned Clark Farm Vineyard, from vines on the sun-bathed ‘right hand side’ (RHS) of the vineyard. The wine aged for 18 months in French oak barrels. Barrel malolactic fermentation, minimal filtration, top barrel selection and extensive bottle aging ensures a rich mouthfeel, great structure, fruit concentration, balancing acidity, and aging potential.
Best Served
Serve at a cool room temperature of 17 to 18ºC. Pair with duck breast in a rich Merlot reduction, potato and mushroom gratin, and prime rib with roasted root vegetables.
Trius
Red
750 mL | 13.1% ABV
VQA Niagara Peninsula
Full-bodied & structured
Dry, 2.5 g/L
Flavour Profile
Purple garnet with a lovely bouquet of ripe plum, black currant, black cherry, vanilla extract, smoky charred oak, cigar box and Chai spice. On the palate you’ll find flavours of ripe dark fruits, sweet spice, oak and cocoa powder. The finish shows savoury notes along with flavours of black fruits, black tea, cocoa powder, spice, and oak.
Winemaker’s Notes
A blend of 39.8% Cabernet Franc, 32.3% Merlot, and 27.9% Cabernet Sauvignon was harvested from our estate vineyards and from longstanding growers. The individual lots received 14 to 25 days of skin contact during fermentation. Each varietal is barrel aged separately in 60% French and 40% American oak barrels for 6 months, then blended and aged a further 6 months in oak for a total barrel aging of 12 months.
Best Served
Serve at a cool room temperature of 17 to 18°C. Fabulous with lamb chops, winter stews, meat pies, beef bourguignon, Osso Buco or 70% dark chocolate. Decanting is recommended if drinking through 2026.
Thirty Bench
Winemaker’s Blend Red
750 mL | 13.1% ABV
VQA Beamsville Bench
Full-bodied & structured
Dry, 1.6 g/L
Flavour Profile
Bright garnet with an aromatic bouquet of smoky oak, leather, earth, black pepper, spice and black currant. Ripe black fruits mingle with sweet spice and charred oak on the palate while notes of black tea, cocoa powder, spicy oak, blackberry, black currant, and a hint of coffee bean linger on the dry finish.
Winemaker’s Notes
Harvested from our vineyard on the Beamsville Bench and from longstanding grower, Losani Vineyard. Each varietal separately undergoes traditional red wine making with two weeks of skin contact in open wooden fermenters. Barrel aged in 60% French and 40% American oak for one year. Each varietal is tasted separately before final assemblage is created.
Best Served
Serve at a cool room temperature of 16 to 18˚C. A fabulous dinner wine for grilled red meats, rich beef stews, and aged cheddar. This wine is best enjoyed now through 2032. Decanting is recommended if drinking through 2026.
Holiday Gifting INSPIRATION
Our estate retail stores have incredible gifting options for everyone on your list this holiday. In addition to the wines and spirits, you’ll find everything from glassware to stocking stuffers and clothing to edible options. Majority of the products in our retail stores are Canadian-made and locally-sourced.
Remember, our Wine Club members save 20% on accessories year-round!
canadian cookbooks
tableware
wine-inspired candles
flavoured olive oils
icewine jellies
novelty and riedel glassware
branded yeti drinkware
sweets and treats
Ho Li day
cocktails
Brûlée Espresso Martini serves 1
1 oz Wayne Gretzky Estates Maple Cream Liquor
1 oz Wayne Gretzky Estates Red Cask Whisky
1 oz Wayne Gretzky Estates Old Fashioned Simple Syrup 1 oz brewed espresso
Shake ingredients together with ice and double strain into a chilled coupe glass. Sprinkle cinnamon sugar on top of the cocktail and using a kitchen torch, heat the sugar until it bubbles.
Maple Apple Shandy
serves 1
1½ oz Wayne Gretzky Estates
Maple Cask Whisky
1 oz Wayne Gretzky Estates Old Fashioned Simple Syrup
½ oz lime juice
4 oz apple cider
Add old fashioned syrup and whisky to a tall glass filled with ice. Top with cider and stir with a bar spoon. Add apple slices, a cinnamon stick and a sprinkle of nutmeg as a garnish.
Spiced Apple Hot Toddy
serves 1
1 oz Wayne Gretzky Estates Red Cask Whisky
1 tsp apple butter
1½ tsp apple pie spice
4 oz hot water
Add whisky, apple butter, apple pie spice and hot water into a mug with a handle. Stir all ingredients with a spoon until blended and garnish with cinnamon sticks and sliced apple.
The Wine Club Lounge
WAYNE GRETZKY ESTATES
As a Wine Club member, you and up to five guests can enjoy complimentary seated tasting flights while relishing the option to savour delectable bites and sample craft cocktails expertly curated by our estate mixologists. Visit myWineCountry.com to view availability and reserve a table
Matt’s Morning After Fried Chicken Eggs Benny
CHEF MATTHEW BOEKESTYN, WAYNE GRETZKY ESTATES
Serves 6
INGREDIENTS
2 lb boneless chicken thighs
1 cup buttermilk
2 tsp hot sauce
2 tbsp pickle juice
1 cup flour
1 cup buttermilk marinade salt & pepper to taste
3 cups canola oil
6 English muffins
6 slices Swiss cheese
6 slices peameal bacon
6 eggs hollandaise sauce
DIRECTIONS
Combine buttermilk, hot sauce and pickle juice, salt and pepper. Remove ½ cup of marinade and save in refrigerator for breading later. In a large resealable bag, place chicken thighs into buttermilk mixture and seal well. Let marinade for at least 12 hours.
Heat up a deep pot with canola oil over medium heat. Bring a separate pot of water with a splash of white vinegar to a low simmer to poach the eggs. Heat a frying pan on medium to cook the peameal bacon.
Place a cup of flour on a plate, season with salt and pepper. With the reserved marinade, coat the chicken and then dredge with flour. Carefully place in the oil. Fry until golden brown and the chicken has an internal temperature of 165°F.
Cook bacon in the frying pan and toast English muffin halves. To poach the eggs, gently twirl the simmering water with a spoon and crack the egg into the water until poached to your preferred doneness, removing with a slotted spoon.
Assemble all ingredients onto the English muffins as follows: muffin, bacon, chicken, cheese slice, and poached egg on top. Serve with hollandaise sauce or as is.
Oma’s Dutch Baby Pancakes
CHEF MATTHEW BOEKESTYN, WAYNE GRETZKY ESTATES
Serves 4
INGREDIENTS
½ cup all-purpose flour
½ cup 2% milk
2 large eggs
2 tbsp sugar
1 tsp vanilla extract
½ tsp kosher salt
2 tbsp unsalted butter
DIRECTIONS
In a blender or food processor, combine the flour, eggs, milk, sugar, vanilla and salt until smooth, scraping down the sides every few seconds or so. The batter will be loose. Let the batter rest for 25 minutes in the blender.
Pre-heat the oven to 425° and place a 9 or 10-inch oven safe skillet in the oven as it heats. When ready to make the pancake, remove the pan from the oven and coat evenly with butter. Add the batter to the skillet and place back in the oven for 15 to 20 minutes. Serve hot with your choice of toppings, savoury or sweet.
Whisky Glazed Country Ham
CHEF FRANK TODD, TRIUS WINERY
Serves a crowd
INGREDIENTS
1-18 lb bone-in whole or spiral-cut smoked ham, at room temperature
1 cup+2 tbsp water, divided
1 cup sugar
1 tbsp fennel seeds
1 tbsp coriander seeds
4 star anise pods
4 bay leaves
2 cinnamon sticks
2 garlic cloves
1” piece fresh ginger, peeled and thinly sliced
1 red chili, dried
1 tsp orange zest, finely grated
2 cups Wayne Gretzky Double Oaked Whisky
2 tbsp low-sodium soy sauce
2 tbsp honey
DIRECTIONS
Preheat the oven to 325°F. Place the ham in a large roasting pan and add 1 cup of water. Cover the pan with foil and bake the ham for about 2 hours and 45 minutes, basting occasionally with any accumulated juices, until an instant-read thermometer inserted in the thickest part registers 120°F.
Whilst the ham is cooking, in a medium saucepan, combine the sugar with 2 tbsp of water and cook over moderately high heat, swirling the pan occasionally, until a light golden caramel forms, 8 to 10 minutes. Remove from the heat and quickly add the fennel seeds, coriander seeds, star anise, bay leaves, cinnamon, garlic, ginger, chili, and orange zest. Let sit for about 20 seconds, until fragrant. Carefully add the whisky, soy sauce and honey. Return the glaze to a simmer and cook over moderate heat, stirring occasionally, until slightly thickened, about 30 minutes.
Remove the foil and brush the ham with the glaze. Roast for 30 minutes longer, glazing every 10 minutes until the top is lightly caramelized. Transfer the ham to a wire rack and let rest for 15 minutes.
Potato, Horseradish and Apple Gratin
CHEF FRANK TODD, TRIUS WINERY
Serves 6-8
INGREDIENTS
½ cup butter
1 small onion, finely diced
1 clove garlic, minced/grated
1 tsp thyme, chopped (½ tsp dried)
1½ cups all-purpose flour
4 cups 35% cream
1½ cups gruyere cheese, shredded
½ cup horseradish
3 tsp salt
1 tsp pepper
4 lb potatoes, thinly sliced
1 green apple, cored & finely sliced
DIRECTIONS
Melt the butter in a saucepan over medium heat, add the onion, and cook until tender, about 3-5 minutes. Add the garlic and thyme and cook until fragrant, about a minute. Add the flour, mixing well and cook until it starts to turn light golden brown. Slowly add the cream a little at a time as you whisk the mixture until the sauce thickens. Reduce the heat and add ½ cup of the cheese. Let it melt into the sauce before adding the horseradish and seasoning with salt and pepper to taste.
Spread some of the sauce over the bottom of a large baking dish and layer the potatoes in with the sauce. Season each layer and add 5-6 apple slices per layer. Layer potatoes and season adding sauce each time. Pour any remaining sauce over the potatoes in the pan and sprinkle on the remaining cheese. Bake in a preheated 350°F oven until the potatoes are tender, about 45-60 minutes.
Beef Brisket Hash, Chardonnay Poached Egg
CHEF MICHAEL HARRISON, PELLER ESTATES
Serves 4
INGREDIENTS
2 lbs sliced beef brisket, cooked
4 eggs
4 Yukon gold potatoes
1 white onion
2 cloves garlic
2-3 green onions
1 red bell pepper
1 green bell pepper
1 tsp parsley, chopped
1 bottle Peller Estates Chardonnay
1 tbsp lemon juice
½ cup butter, cubed salt & pepper
DIRECTIONS
The night before, peel and dice the potatoes into cubes. Blanch in salted boiling water to par cook. Remove from the water, cool, dry and place in the fridge overnight.
The next day, pour the chardonnay into a small pot so it can cover the eggs when submerged, if you are short, top up with a touch of water. Add lemon juice and salt and bring to a simmer.
Lobster Frittata
CHEF JASON PARSONS, RIVERBEND INN
Serves 4
INGREDIENTS
1 meat from cooked lobster
½ cup Chardonnay
2-3 shallots, finely julienned
1 red pepper, diced
1 tsp parsley, chopped
2 green onions, chopped
6 eggs
¼ cup 35% cream
200g goat cheese
2-3 cubes butter
Small dice the brisket, peppers, and onion. Finely mince the garlic, chop the parsley and the green onions and keep ingredients separate from each other.
In a large pan over medium heat, melt down half of the cubed butter until foamy. Add in the par cooked potatoes and cook until slightly browned. Remove the potatoes from the pan, refresh the butter and add the onions and brisket. Cook until the onions are transparent then add in the peppers and garlic and cook until tender. Add the potatoes, turn the heat down.
In the Chardonnay pot, stir to create a vortex and crack the eggs into the middle. It is easier to crack the egg into something like a gravy boat for more control, and depending on how confident you are, you can cook more than one egg at a time. Cook the egg for between 3-5 minutes depending on how set you would like your yolks, 3 being very runny, 5 being more firm and jammy.
Plate the hash either in a serving dish for family style or individual plates. Scoop the eggs from the water and place on top of the hash so when broken they ooze into it like a sauce. Top with salt and pepper, garnish with the parsley and green onion and serve.
DIRECTIONS
Crack the eggs into a large bowl and mix with the cream and parsley until combined. Pre-heat oven to 350°F.
In a non-stick oven safe pan, start melting your butter over medium heat. Once melted and foamy, add the shallots and peppers, cook until softened. Once softened, add in the garlic and cook a minute before adding in the chardonnay. Reduce until it’s almost all gone and add in the lobster to warm through.
Once everything is warmed through, add in the egg mixture until about 2/3 of the way up the pan and dot the surface with goat cheese. Transfer to the oven and cook until everything is set, you can test like you would test a cake for doneness with a toothpick, or until the middle reads160°F with a thermometer. About 30-35 minutes.
Remove from the oven, let rest for a minute, and transfer to a cutting board. Garnish with the green onions and serve.
Cheddar Scone with Smoked Ham and Apple Spread
CHEF JASON PARSONS, RIVERBEND INN
Serves 4-6
INGREDIENTS
2½ cups all-purpose flour
4 tsp baking powder
1 tbsp granulated sugar
¼ tsp salt
⅛ tsp cayenne pepper
⅓ cup cold butter, cubed
1¼ cup aged cheddar, shredded
2 eggs, beaten
¾ cup heavy whipping cream
1 lb smoked ham, shaved
APPLE SPREAD
5 green apples, peeled and chopped
1 cup sugar
¼ cup Riesling
½ tsp ground cinnamon
1 star anise
splash of lemon juice
Gingerbread French Toast with Icewine Berry Compote
CHEF MICHAEL HARRISON, PELLER ESTATES
Serves 2-4
INGREDIENTS
COMPOTE
1 pint strawberries, tops removed, and quartered
2 pints blueberries
1 cup sugar
½ cup Peller Estates Vidal Icewine
3 tbsp lemon juice
TOAST
6 slices nice bread
¾ cup milk
3 large eggs
2 tbsp maple syrup
1 tbsp molasses
1-2 tsp vanilla extract
pinch of salt
¼ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
¼ cup butter
DIRECTIONS
Set oven to 400°F and start to combine the dry ingredients for the scones in a bowl. You can use a pastry blender or cold hands to cut in the butter. It will be properly combined when the butter looks gravely and coarse. Mix in the shredded cheddar. Combine the eggs and cream together and then add into the dry ingredients. Stir until a dough starts to form, do not overwork.
On a lightly floured surface, knead the dough slightly until almost smooth. Form into a circle and cut into 8 wedges. If you want to store for later, you can freeze on a baking sheet then transfer to freezer bags for later cooking. Place the wedges on a ungreased baking sheet with parchment paper and brush with cream or milk. Bake for 18-20 minutes until golden brown. Remove from oven and let cool on a wire rack.
In a large pot, add the sugar and Riesling over medium heat, allow to melt and caramelize. Once melted and bubbling, add in the apples and spices and stir to combine. Turn the heat down to medium low and cook to break the apples down. Once saucelike, but still chunky remove from the heat and give it a little spash of lemon juice to brighten it up. Remove the star anise from the pot and pour into a side dish.
DIRECTIONS
In a pot over medium heat, add the sugar and a tablespoon or two of water to help melt it down. As it is melting do not stir it or it can crystalize. Once melted, cook until it begins to caramelize and turn brown then add in the blueberries and Icewine. Cook until the blueberries break down and begin to reduce, stir once in a while to prevent sticking or scorching. Once it has thickened and reduced, add in the strawberries and cook a little more to break down the strawberries but not totally. Remove from heat and add in the lemon juice to give it a bit of acidity and allow to cool, it should have a jammy consistency. This can be made ahead of time, store in jars or freezer proof containers.
In a shallow bowl or pan add all the spices, syrup, moleasses, eggs and milk and whisk to combine. Heat a pan over medium heat. While waiting for it to heat up, dip your bread into the egg mixture and briefly allow to soak. Place a few knobs of butter into the pan and allow to melt, once melted and foamy lift your toast from the mix and place into the pan and allow to cook until lightly browned, flip and do the same to the other side. Remove from the pan and set aside while you cook the rest of the bread. Serve with maple syrup, Icewine berry compote, salted butter and whipped cream.
Break open the scone in the middle and place as much shaved ham as you would like, spread the apple sauce on the other and place on platters to serve.
Rest Dine Explore Meet
Rest | Dine | Explore | Meet
Riverbend Inn guests receive a complimentary wine tasting at Peller Estates!
Riverbend Inn
guests receive a complimentary wine tasting at Peller Estates!
Delight in the comfort of an intimate 21-room Georgian mansion surrounded by 17 acres of vineyards. Our on-site restaurant, Oaklands, takes its culinary cues from Niagara’s ingredient driven cuisine and French influence.
Delight in the comfort of an intimate 21-room Georgian mansion surrounded by 17 acres of vineyards. Our on-site restaurant, Oaklands, takes it culinary cues from Niagara’s ingredient driven cuisine and French influence. SCAN TO BOOK
