Tag Archives: Wine and food

Backyard Vineyard, British Columbia, Cabernet Franc, Canada, Canadian wines, Grape Varieties, Okanagan Valley, Red wines, Wines from Canada

Tourtière – Canadian Spiced Meat Pie

Posted on by Stephan Jurende
Goldbraune Tourtière auf rustikalem Holztisch, angeschnitten mit sichtbarer Hackfleischfüllung, daneben ein Rotweinglas mit tiefem Rubinrot, Preiselbeersoße und Cornichons als Beilage
24
Jun

Two Canadas at One Table: Québec Meets the Okanagan Valley Tourtière is Québec. Not in a geographical sense—the meat pie is eaten throughout Canada today—but in an emotional one. It’s the dish that French-Canadian families have been serving for generations at Christmas, New Year’s Eve, and major holidays: ground pork and beef, seasoned with cinnamon, […]

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Baco Noir, Cabernet Franc, Cabernet Sauvignon, Cabernet Sauvignon, Canada, Canadian wines, Niagara, Red wines, Wines from Canada

Deluxe Poutine with Pulled Pork & Caramelized Onions

Posted on by Stephan Jurende
Tiefer Teller mit Poutine Deluxe – goldbraune Pommes unter dunkler Gravy, Käsebruch angeschmolzen, Pulled Pork und karamellisierte Zwiebeln obenauf, daneben ein Rotweinglas mit tiefem Rubinrot
22
Jun

A nine-year-old Niagara red wine doesn’t need a beer after work—it needs poutine Poutine is not a meal that makes excuses. French fries, cheese curds, brown gravy—for over sixty years, it’s been Canada’s unofficial answer to the question of what to eat when you really want to eat. The deluxe version adds pulled pork, caramelized […]

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Canada, Canadian wines, Diamond Estate, Lakeview, Niagara, Riesling, Sparkling wines, Wines from Canada

Maple Salmon with Ginger, Lime, and Sesame. Bring on Canada Day!

Posted on by Stephan Jurende
Ahornglasierter Lachsfilet mit karamellisierter Glasur, schwarzem und weißem Sesam und frischen Korianderblättern auf einem weißen Teller, daneben ein Sektglas mit goldenem Riesling-Secco
18
Jun

Maple syrup is not a dessert flavoring Maple syrup is a choice. When you pour it into a hot pan and begin to caramelize the salmon in it, you get one of the most beautiful flavors a kitchen can offer—deep, warm, with a hint of smoke that blends with the fish’s fat to create a […]

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Mansion House Bay, Marlborough, Marlborough, New Zealand, New Zealand Wines, New Zealand wines, Pinot Noir, Rosé, Whitehaven Wines

Burrata with Watermelon, Prosciutto, and Basil Vinaigrette

Posted on by Stephan Jurende
Aufgebrochene Burrata auf Wassermelonenstücken und hauchdünnem Prosciutto, beträufelt mit grüner Basilikum-Vinaigrette, daneben ein Rosé-Weinglas mit leuchtendem Lachsrosa
16
Jun

Three minutes with a knife, ten minutes of summer Burrata isn’t a dish. It’s a choice for summer. The knife slicing through the watermelon, the prosciutto that melts on your tongue before it even leaves the plate—and the burrata, which you tear open and let its creamy interior spill over everything beneath it. No stove, […]

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Canada, Canadian wines, Gewürztraminer, Niagara, Pillitteri, Riesling, white wines, Wine and Dine, Wine and Food, Wines from Canada

Shrimp Ceviche with Mango, Lime, and Cilantro

Posted on by Stephan Jurende
Garnelen-Ceviche mit leuchtend rosa Garnelen, gelben Mangowürfeln, grünem Koriander und Avocadoscheiben in einer weißen Schale, daneben ein Weißweinglas mit goldenem Pillitteri Gewürztraminer Riesling
12
Jun

Acid is the fastest flame in the world Ceviche isn’t just a summer dish. It’s the very definition of summer. No stove, no oven, no waiting—just a knife, a bowl, and the knowledge that acidity is the most powerful tool in the kitchen. Lime juice does what a flame would do: it transforms. Raw shrimp […]

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Canada, Canadian wines, Niagara, Pinot Noir, Queenston, Red wines, Wines from Canada

Duck breast with strawberry-balsamic reduction & thyme

Posted on by Stephan Jurende
Entenmagret in Scheiben geschnitten mit glänzend knuspriger Haut auf dunkelroter Erdbeer-Balsamico-Sauce, frische Erdbeerhälften und Thymian daneben, ein Rotweinglas mit leuchtendem Pinot Noir im Hintergrund
10
Jun

June has two weeks when everything is just right—this is one of them Strawberries in June aren’t just a dessert. They’re a choice. Reduce them with balsamic vinegar, deglaze with a splash of red wine, and add fresh thyme, and you’ll get a sauce that no chef would have to invent—it just comes together. Serve […]

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Canada, Lakeview, Niagara, Viognier, white wines, Wine and Dine, Wine and Food, Wines from Canada

Zucchini Flower Risotto with Lemon, Parmesan, and Ricotta

Posted on by Stephan Jurende
Cremiges Zucchiniblüten-Risotto mit leuchtend gelben Blüten, Parmesanspänen und Zitronenabrieb in einem tiefen weißen Teller, daneben ein schlankes Weißweinglas mit hellgoldenem Viognier, frische Zitrone und Zucchiniblüten als Dekoration
09
Jun

Everything has its time to bloom—and that time is now Zucchini blossoms are impatient. They’re on the market for two or three weeks, then they’re gone. If you hesitate, all you’ll get is zucchini. If you grab them, you get something that defies categorization: tender, slightly sweet, almost translucent—and yet with a presence that transforms […]

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Canada, Canadian wines, Chardonnay, Diamond Estate, Niagara, white wines, Wine and Dine, Wine and Food, Wines from Canada

Brown Butter Gnocchi with Sage, Zucchini Flowers, and Parmesan

Posted on by Stephan Jurende
Brown Butter Gnocchi mit knusprigem Salbei, gelben Zucchiniblüten und geriebenem Parmesan in einem tiefen weißen Teller, daneben ein Weißweinglas mit goldgelbem Chardonnay, Zitronenabrieb als Dekoration
05
Jun

Canada’s take on the art of simplicity Brown butter isn’t a sauce. It’s a choice. The moment when butter stops being butter and starts to smell of hazelnut, caramel, and depth—that is the moment this dish has been waiting for. Toss the gnocchi in it, add sage leaves that crisp up and release their oil, […]

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Cabernet Franc, Canada, Canadian wines, Grape Varieties, Niagara, Pillitteri, Red wines, Wines from Canada

Pepper steak with zucchini ratatouille & thyme jus

Posted on by Stephan Jurende
Aufgeschnittenes Pfeffersteak mit dunkler Kruste auf Zucchini-Ratatouille, Thymianjus darübergegossen, daneben ein breites Rotweinglas mit tiefem Rubinrot, Thymianzweige als Dekoration
03
Jun

Niagara Meets Provence – Canada’s Cabernet Franc Deserves It A pepper steak needs no introduction. It needs a hot skillet, freshly ground black pepper, good meat, and a wine that can hold its own. The 2020 Carretto Cabernet Franc from Pillitteri Estates in Niagara-on-the-Lake delivers: cherry-forward, with soft tannins, crisp acidity, and a complexity from […]

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Main Divide Wines, New Zealand, New Zealand Wines, New Zealand wines, Pegasus Bay, Pinot Noir, Red wines, Waipara, Wine and Dine, Wine and Food

Teriyaki Salmon with Edamame Rice & Pickled Ginger

Posted on by Stephan Jurende
Teriyaki-Lachs mit lackglänzender Glasur auf Edamame-Reis in einer japanischen Schüssel, daneben eingelegter Ingwer und ein Rotweinglas mit leuchtendem Pinot Noir, schwarzer Sesam als Dekoration
02
Jun

Japanese precision, New Zealand depth—two cultures, one plate Teriyaki isn’t a sauce; it’s a technique. Sweet, salty, glossy—and when it meets salmon cooked to perfection, the result is something that defies explanation. The pickled ginger served alongside isn’t just for decoration; it’s the reset button between two bites. The edamame rice holds it all together. […]

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