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Riverbend Magazine is published two times a year by Andrew Peller Limited.
in Wine Country Recipes
Get Social!
Bask in the sunshine this spring & summer in Niagara Wine Country. Wine Club members save on tours and experiences! Tag us in your photos and stories using the handles listed below with the hashtag #mywinelife.
RIVERBEND COURTESY SHUTTLE
NEW to Riverbend Inn and Vineyard, our Lincoln Navigator is available as a courtest shuttle for our guests. If your’e headed to a play at the Shaw Festival, a wine tasting or tour, or a meal downtown, the front desk is happy to arrange a shuttle for you.
Wine Club members save 10% on overnight stays Sunday through Thursday, year-round. You’ll enjoy customizable quarterly shipments, 12 complimentary tastings per year for you and up to 5 guests, plus exclusive member discounts on wine, experiences, dining events, and accessories.
The Rink at Wayne Gretzky Estates
Pulled Short Rib Slider Recipe page 10
Snowshoeing in the Vineyards
CURRY
BUFFALO WINGS
Chef Jason Parsons, Peller Estates & Riverbend Inn
RECIPE PAGE 11
MINI BUTTERNUT SQUASH YORKIES STUFFED WITH LOADED BAKED POTATO
Chef Jason Parsons, Peller Estates & Riverbend Inn
RECIPE PAGE 10
TOUCH DOWN FIVE ONION DIP
Chef Frank Dodd, Trius Winery
RECIPE PAGE 11
Getting to know OUR HISTORY
This historic property which sits on the banks of the Niagara River at the nexus of the Commons, the Parkway, and old town Niagara-on-the-Lake, dates back to 1809. The property was originally deeded to William McClellan, a fruit farmer who built a modest stone farmhouse on the land.
In 1860, the farm was purchased by Dr. Thomas Halliday Watt, a consulting surgeon who was born in the United Kingdom. Dr. Watt and his wife Emily had nine children, farmed the fruit trees on the property, and built a large 6,500 square foot red brick Georgian mansion. After his first wife died in 1880, Dr. Watt married Millicent Wright and had three more children. Dr. Watt continued to practice medicine until his death in 1902 and is buried in St. Mark’s cemetery.
After remaining in the Watt family until 1908, the property was sold
several times until Brigadier-General Charles Nelles purchased it. In 1920, General Nelles, a distinguished Canadian veteran who served with the Royal Canadian Dragoons, planted the majestic oak trees that still grace the property and hence named the land “Oaklands”. He served as mayor of Niagara-on-theLake from 1929-1930 and became the first president of the Niagaraon-the-Lake Legion, Branch 124. His son, Admiral Percy W. Nelles, was a flag officer in the Royal Canadian Navy and had an illustrious naval career.
In 1927, General Nelles sold the land to the six Ansley sisters, Kate, Gladys, Del, Nora, Olga, and Elizabeth. These sisters had four brothers, two of whom served in WWI. Sadly, Alfred was killed in action in France, and Russell was taken as a Prisoner of War in Germany. At the same time, Nora and Gladys served as nurses in Italy. After the war, when the sisters returned to Canada, they made plans to start a business that would serve the needs of helping disabled children with severe Down Syndrome.
With Del and Kate on board as teachers and Olga who was trained in music, dance, and calisthenics, the sisters were excited about their compassionate venture to serve the needs of these often neglected children. Gladys and Kate took a course in psychiatry at the Clarke Institute in Toronto (now CAMH) and opened a school in St. Catharines in 1920. In 1927, the Ansleys moved the school to this current site. There was a barn for the cows and pony, a garden shed, a greenhouse, flower and vegetable gardens, a cottage, and a cherry orchard, in addition to the large home which housed the students and staff. The setting was nurturing as the sisters and staff taught and cared for the students in a warm and welcoming environment. The school operated for 52 years.
The sisters closed the school in 1972 after living their motto, “Every child has the right to receive education suited to their needs and capacity in a home-like situation.” The compassionate Ansley sisters were ahead of their time, providing support, education, and care for many children in need. The sisters sold the property to Dr. Djamal Afrukhteh of Niagara Falls in 1972, who divided the home into apartments. Peggy Anderson, one of the tenants, set up Newark Neighbours on-site and still operates it today. The charity provides food and clothing for local residents who demonstrate financial need.
In 1984, Dr. Afrukhteh, who had a passion for the appreciation and collection of art, opened a private gallery on site. In 1988, he built a 12,000-square-foot addition to the original building to accommodate the gallery. Unfortunately, the gallery closed a few years later, leaving the building vacant for many years, until the Weins family of Niagara-on-the-Lake purchased the property and turned the home into a classic 21-room Georgian style Inn. They opened its doors to the public in 2004. The old cherry and peach orchards were replaced with 12 acres of Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, and Vidal vines.
The Riverbend Inn was acquired by Andrew Peller Limited in 2021, adding this property to their family of wineries in Niagara-on-the-Lake. Adjoining the Peller Estates winery property, the 57 contiguous acres of vineyards produce award-winning wines. Oaklands, the Riverbend restaurant, offers quality fine dining with a stunning sunset view over the vineyards. We are pleased to welcome you to the Riverbend Inn and hope you enjoy your time in Wine Country!
Save the Date
WINTER ESTATE HAPPENINGS
Enjoy exclusive member rates at a major discount through February. Keep an eye on your emails for more details soon!
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 time- honoured 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.
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.
Peller at Home
November 7 - March 29
the Winery restaurant at peller estates
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
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
March 14 - And the Award Goes To…
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.
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.
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.
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 buzzedabout attractions.
ICEWINE FESTIVAL - JANUARY 2026
PULLED SHORT RIB SLIDERS
CHEF MIKE HARRISON, PELLER ESTATES
Serves 6-12
INGREDIENTS
3 lb boneless short ribs
1/2 head celery
3 large carrots
1 large onion
8 cloves garlic
2-3 bay leaves
2 sprigs rosemary and thyme
1 tbsp tomato paste
1 bottle red wine
2-4 tbsp cornstarch
2 tbsp grapeseed oil
salt & pepper, to taste
DIRECTIONS
Put a large oven safe pot onto a burner over medium heat. Pat the short ribs dry and season with salt and pepper. Put your oil in the pot and in batches begin to sear all sides of the short ribs. Once seared, remove the meat and put in the celery, carrots, onions, garlic, herbs and begin to cook until golden brown. Add in the tomato paste and stir. Deglaze with red wine and reduce by half. Place the meat back inside and top up with water. Make a slurry with cornstarch and water and stir into the braising liquid. Bring to a simmer and then place a lid on and put into the oven at 280°F. Check on after 30 minutes and cook for 2 to 2.5 hours. Once tender, remove from the oven and let rest for about 30 minutes. Remove from the pot (do not discard the liquid) and either use tongs, tools, or heat proof gloves and shred the meat down and set aside.
Place the pot with braising liquid on the stove and begin to reduce over medium high heat. Continue to check for saltiness and thickness. Once it tastes good, but not overly salty, remove from the heat and strain off the vegetables.
Place your short rib meat and some stock in a crock pot to keep warm. Serve with slider buns, mustard, horseradish, cheese or any other kind of toppings you would like.
PAIRINGS
Thirty Bench Winemaker’s Blend Red
Peller Estates Signature Series Estate Red
MINI BUTTERNUT SQUASH YORKIES STUFFED WITH LOADED BAKED POTATO
CHEF JASON PARSONS, PELLER ESTATES & RIVERBEND INN
Yields 24
INGREDIENTS
butternut squash yorkshire pudding
1/2 litre eggs
1/2 litre milk
1/2 litre flour
1 cup butternut squash purée vegetable oil salt & pepper, to taste
loaded baked potato stuffing
3 whole potatoes
1 cup grated cheddar
1 cup bacon, cooked and diced
1/4 cup green onions, chopped
1/2 cup sour cream
DIRECTIONS
Preheat the oven to 400°F and place a butternut squash on a baking sheet, flesh side up. Roast for 45 minutes to 1 hour until tender. Slightly cool and puree in a food processor. Set aside.
To make the butternut squash Yorkshire pudding, pour the eggs into a large mixing bowl and whisk. Slowly add the flour and whisk to remove all lumps. Add in the milk and butternut squash purée, mix evenly and season with salt and pepper. Set aside in the fridge for 30 minutes.
Place a mini muffin tray onto a baking sheet to catch any oil that will spill over the edge. Add 1 tsp of oil into each cup. Heat in a 450°F oven until the oil is very hot. Carefully pull the rack of the oven out to allow access to the very hot muffin tray. Pour the chilled batter into the oil filled muffin tray, filling each cup. Push the rack back in the oven and bake for 15 minutes. You can also turn down the temperature to 350°F to continue to cook another 15 minutes without burning. Once the yorkies are nice and crispy take them out of the oven. Remove the yorkies from the tray immediately and allow to cool.
Bake the potatoes skin-on in a 400°F oven until cooked through, about an hour. Once cooked, remove from the oven, peel and in a bowl, use a fork to crumble the potatoes. Add in the cooked bacon, cheddar cheese, green onions and sour cream. Season with salt, pepper and set aside.
Cut a hole in the top of the cooked yorkie, spoon in the loaded potato stuffing, warm in a 375°F oven for 10 minutes. Top with shredded cheese, bacon bits, and green onions.
PAIRINGS
Peller Estates Private Reserve Chardonnay Thirty Bench Small Lot Pinot Noir
TOUCH DOWN FIVE DIP
CHEF FRANK DODD, TRIUS WINERY
Serves 4-6
INGREDIENTS
3 tbsp extra-virgin olive oil
2 tbsp unsalted butter
1 large Vidalia onion, quartered and thinly sliced
1 medium yellow onion, quartered and thinly sliced
1 medium red onion, quartered and thinly sliced
4 medium shallots, halved and thinly sliced
6 scallions, thinly sliced
1 cup Philadelphia cream cheese, softened
1 1/2 cups sour cream
1/4 cup mayonnaise
2 tsp garlic powder
1/4 tsp cayenne pepper salt & pepper, to taste
1 pkg pita bread
DIRECTIONS
Heat oil and butter in a large skillet over medium-high until butter melts. Add sweet onion, yellow onion, red onion, shallots, and salt. Cook, stirring onions into each other, until softened and just starting to brown, about 10-12 minutes. Reduce heat to medium-low. Stir occasionally, until onions are caramelized, for about 35 minutes, add the scallions halfway through cook time. Add a splash of water to Pot if the onions get dry. Transfer mixture to a large bowl, and place cream cheese on top and let cool completely, about 30 minutes. Stir onion mixture until cream cheese is fully incorporated. Add sour cream, mayonnaise, garlic powder, and cayenne to onion mixture; stir well to combine. Season with salt and black pepper to taste. Cover and chill for at least 3 hours or up to 8 hours or overnight.
To make the pita chips, brush your pita bread with olive oil. Cut into even triangles and place on a baking sheet with parchment paper. Sprinkle with sea salt and place in 320°F oven for 20 minutes. Turn chips, brush with more olive oil and return to oven for 15-20 minutes.
Leave dip out at room temperature for 30 minutes before serving with warm pita chips.
PAIRINGS
Trius Distinction Pinot Noir
Trius Cabernet Franc
CURRY BUFFALO WINGS
CHEF JASON PARSONS, PELLER ESTATES & RIVERBEND INN
Serves 2-4
INGREDIENTS
20 large chicken wings
2 tbsp curry powder
1 1/2 cups flour
1 fresh chili, seeded and finely chopped
1 tsp cumin
1 tbsp mint, chopped
3 tbsp cilantro, chopped
1/2 cup cucumber, peeled, seeded and diced
2 cups plain yogurt
3/4 cup vegetable stock
DIRECTIONS
In a deep fryer, set the temperate to low. Slowly blanch the chicken wings for approximately 4 to 6 minutes. Remove and cool. In a bowl mix the curry powder, fresh chilies, cumin, and flour. Toss the cooled blanched chicken wings in the spiced flour. Remove and dust off. Raise the temperature of the fryer to 360 degrees and add the flour dusted chicken wings.
Once crisp, remove and immediately toss in the chopped mint and cilantro. Season with salt and pepper. Mix the cucumber and yogurt and serve with the hot crispy wings.
Note: You can also air fry the chicken wings as directed in your operating manual, or in your oven at 425°F for 45 minutes, until they reach an internal temperature of 165°F.
PAIRINGS
Peller Estates Private Reserve Pino Gris
Peller Estates Private Reserve Riesling
Discover Trius Winery & Restaurant, the only MICHELIN Guide 2024 recommended dining experience in Niagara-on-the-Lake.
Immerse yourself in the ultimate wine experience. Savour incredible food, celebrate local flavours, and journey through Canada’s largest underground sparkling cellar on the Trius Tour.
