Seaside Martini

Seaside Martini is a Pacific Northwest twist on the classic martini. It’s briny, sharp, elegant and deeply connected to the land and sea. Use Sheringham Seaside Gin to make this Martini. 
Ingredients Instructions

Ingredients

Serves 1
2 oz (60 ml) sea coriander-infused Sheringham Seaside Gin*
½ oz (15 ml) kelp-infused Noilly Prat Extra Dry Vermouth*
dehydrated seaweed, for garnish

Instructions

  1. Place coupe glass in freezer for at least 15 minutes. In a mixing glass filled with ice, combine sea coriander-infused gin and kelp-infused vermouth. Stir for about 30 seconds, then double-strain into chilled glass. Garnish with dehydrated seaweed. * To make sea coriander-infused gin, in a large canning jar, combine a 750 ml of gin with 3/4 oz (20g) foraged sea coriander (seaside arrowgrass). To make kelp-infused vermouth, in another large canning jar, combine a 750 ml of dry vermouth (available at BCLIQUOR. SKU: 656876) with 3/4 oz (20g) dehydrated kelp. Use the same quantities of fresh cilantro and seaweed if foraged and dehydrated versions are unavailable. Seal both jars and infuse for 24 hours. Strain out sea coriander and transfer infused gin to a clean bottle. Repeat with kelp, transferring vermouth to a separate clean bottle. Store infusions in refrigerator for up to 3 months.
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Pretzel Focaccia with Maple Whisky Mustard

This craveable mash-up combines the airy, pillowy crumb of Italian focaccia with the rich, malty crust of a classic Bavarian pretzel—bringing together the best of both worlds. Ideal for dipping, drizzling or devouring warm from the pan. Use Sortilège Canadian Whisky and Maple Syrup to create this appetizer.
Ingredients Instructions

Ingredients

Serves 1 loaf / Makes about ½ cup (125 ml) Maple Whisky Mustard
550 g (about 4 ½ cups/1.1 L spooned) all-purpose flour
1 tbsp (15 ml) kosher salt
2 tsp (10 ml) granulated sugar
1½ tsp (7.5 ml) active dry yeast
2½ cups (625 ml) warm water
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) baking soda
⅓ cup (80 ml) boiling water
3 tbsp (45 ml) butter, melted, plus more for greasing
1 tbsp (15 ml) pretzel salt or flaked sea salt
1 tbsp (15 ml) sesame seeds (optional)
1 recipe Maple Whisky Mustard, to serve, recipe follows
MAPLE WHISKY MUSTARD
¼ cup (60 ml) grainy Dijon mustard
¼ cup (60 ml) Sortilege Canadian Whisky
1 tbsp (15 ml) maple syrup
⅛ tsp (pinch) freshly ground black pepper

Instructions

  1. In a large mixing bowl, combine flour, salt, sugar and yeast and mix well. Add warm water, a few splashes at a time, mixing with a wooden spoon until dough comes together. It should have a thick batter consistency. Continue mixing for a minute or two until no lumps remain. Cover with plastic wrap and refrigerate for 8 to 24 hours.
  2. Preheat oven to 450 F (230 C) and place rack at centre position.
  3. Grease a 9 × 13-in (23 × 32.5 cm) baking dish with butter, then pour in olive oil and spread oil over bottom and all sides of dish.
  4. Take dough from refrigerator and remove plastic wrap. Turn dough into greased baking dish. Using your hands, gently spread dough evenly to corners of dish.
  5. Place baking soda in a small bowl (use a bowl slightly larger than you think necessary, as mixture will fizz and bubble up a bit when you add water). Pour boiling water into bowl and stir to dissolve baking soda. Brush top of dough with about half the baking soda solution. Set remaining solution aside.
  6. Place dough in a warm spot to rise until doubled in size, anywhere from 30 to 90 minutes depending on room temperature.
  7. When doubled in size, brush dough with remaining baking soda solution and transfer to oven. Bake for 12 minutes, then remove from oven, brush with melted butter and sprinkle with pretzel salt and sesame seeds, if using. Return to oven, rotating pan from original position, and bake until top is deep brown and bottom is golden and crisp, another 10 to 15 minutes.
  8. Let cool slightly, then remove from pan and transfer to rack to cool completely before slicing. Serve with Maple Whisky Mustard. Leftover focaccia can be stored in an airtight container at room temperature for up to 5 days.
  9. MAPLE WHISKY MUSTARD
  10. In a small mixing bowl, combine all ingredients and whisk until smooth. Store in an airtight container in refrigerator for up to 1 month. Bring to room temperature and whisk before serving.
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Drink Pairings

Pacific Blush

Adding an autumnal element of cranberries to this bright and juicy cocktail makes it perfect for those who like playful cocktails year-round. Long Table Texada Vodka, Sheringham Fresh Rhubarb Gin and Steller's Jay Brut are used to craft this cocktail.
Ingredients Instructions

Ingredients

Serves 1
4 to 6 fresh local organic cranberries, plus 3 more for garnish
1½ oz (45 ml) Long Table Texada Vodka
½ oz (15 ml) Sheringham Rhubarb Gin Liqueur
¾ oz (22 ml) Simple Syrup*
¾ oz (22 ml) fresh lime juice (or yuzu juice)
2 oz (60 ml) local sparkling wine (such as Steller’s Jay Brut)
fresh mint, for garnish

Instructions

  1. In a cocktail shaker, muddle 4 to 6 cranberries to release their juice. Add vodka, rhubarb liqueur, Simple Syrup and lime juice, then add ice and shake for 5 to 7 seconds. Strain into a Collins glass and top with sparkling wine. Add fresh ice, stir gently and garnish with fresh mint and the remaining cranberries. *1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
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Mushroom Lentil Chestnut Minced Pies

Fall is a favourite season among foragers because many of the tastiest mushrooms fruit this time of year. These savoury little pies make good use of the season’s wild mushrooms. Their delicious umami flavour will keep you going back for another bite. Serve this dish with Haywire Merlot or Black Sage Vineyard Carbernet Franc.
Ingredients Instructions

Ingredients

Serves 4
¼ cup (60 ml) raisins
1 cup (250 ml) boiling water
¼ cup (60 ml) unsalted butter
2 tbsp (30 ml) grapeseed oil
2 large leeks, white and light green parts, finely chopped
kosher salt and freshly ground black pepper, to taste
4 cloves garlic, finely chopped
1 tbsp (15 ml) fresh thyme leaves or 1 tsp (5 ml) dried thyme
2 lbs (900 g) mixed wild mushrooms, trimmed and chopped into bite-sized pieces
⅔ cup (160 ml) dry white wine
2 tbsp (30 ml) brandy
1 tsp (5 ml) ground cumin
¼ tsp (1 ml) ground nutmeg
2 cups (500 ml) roughly chopped kale or collard greens
2 cups (500 ml) canned lentils, drained and rinsed
1 cup (250 ml) packaged peeled chestnuts, chopped
1 lb (450 g) puff pastry sheets
1 large egg
1 tbsp (15 ml) water

Instructions

  1. Preheat oven to 400 F (200 C). Place four 6-in (15 cm) cast iron skillets on a rimmed baking sheet. Set aside.
  2. In a small bowl, combine raisins and boiling water. Set aside for 15 minutes. Drain, discarding water, and roughly chop raisins. Set aside.
  3. In a large skillet over medium-high heat, warm butter and oil. Add leeks and a pinch each salt and pepper and sauté, stirring often, until leeks have softened, about 5 minutes. Add garlic and thyme and continue to sauté for another minute. Add mushrooms and another pinch of salt and continue to sauté until mushrooms start to soften, about 5 minutes. Reduce heat to medium and stir in wine, brandy, cumin and nutmeg. Cook, stirring often, until liquid has reduced and coats mushrooms, 10 to 15 minutes. Remove from heat and transfer mixture to a large bowl. Add kale, lentils, chestnuts and reserved chopped raisins, stirring to combine. Adjust seasoning to taste with salt and pepper.
  4. Cut four 7-in (18 cm) squares from puff pastry sheets.
  5. In a small bowl, whisk egg with water.
  6. Divide filling among cast iron skillets, then cover each with a puff pastry square. Cut a slit in pastry to allow steam to escape while baking. Crimp edges of pastry with a fork, then brush pastry all over with egg wash.
  7. Bake pies until crust is puffed and golden and filling is hot, 20 to 30 minutes. Let pies cool for 10 minutes at room temperature before serving.
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Drink Pairings

Cornbread with Spiced Honey-Rum Butter

Golden and rustic, this skillet cornbread emerges with crisp edges and a tender, buttery crumb. Slathered with a honey-rum butter that melts into every bite, this warm, sweet indulgence is perfect for cozy meals, weekend brunches or late-night snacking. For best results, use Goslings Black Seal Rum.
Ingredients Instructions

Ingredients

Serves 1 loaf; Makes about 1½ cups (375 ml) of Spiced Honey-Rum Butter
CORNBREAD
3 cups (750 ml) all-purpose flour
1 cup (250 ml) cornmeal
1 cup (250 ml) granulated sugar
¾ cups (180 ml) shredded cheddar
2 tbsp (30 ml) baking powder
1 tbsp (15 ml) salt
1½ cups (375 ml) milk
1 cup (250 ml) buttermilk
⅔ cup (160 ml) canola oil
⅓ cup (80 ml) butter, melted
2 tbsp (30 ml) honey
4 eggs, lightly beaten
1 green onion, green part only, thinly sliced, for garnish
1 recipe Spiced Honey-Rum Butter, to serve, recipe follows
SPICED HONEY-RUM BUTTER
¼ cup (60 ml) honey
3 tbsp (45 ml) Goslings Black Seal Rum (or any dark rum)
⅛ tsp (a pinch) pumpkin pie spice
1 cup (250 ml) butter, room temperature

Instructions

  1. CORNBREAD
  2. Preheat oven to 375 F (190 C). Grease a 13-in (32.5 cm) cast iron skillet or a 10 × 12-in (25 × 30 cm) baking dish.
  3. In a large mixing bowl, combine flour, cornmeal, sugar, cheddar, baking powder and salt and mix well.
  4. In a separate mixing bowl, combine milk, buttermilk, oil, melted butter, honey and eggs and mix well. Add wet ingredients to dry and mix well until no more dry flour is visible.
  5. Pour batter into greased pan and transfer to oven. Bake until a wooden skewer inserted in centre comes out clean and dry, about 1 hour.
  6. Let cool in skillet, then garnish with green onions, slice and serve with Spiced Honey- Rum Butter. Wrap leftover cornbread with plastic wrap and store in refrigerator for up to 5 days or in freezer for up to 3 months. Great reheated in a skillet over medium heat with a bit of melted butter until golden and crispy.
  7. SPICED HONEY-RUM BUTTER
  8. In a small mixing bowl, combine honey, rum and pumpkin pie spice. Set aside.
  9. In bowl of a stand mixer fitted with paddle attachment, or in a bowl with a handheld mixer, beat butter on medium speed until fluffy. With mixer running, slowly pour in honey-rum mixture until incorporated, scraping down sides of bowl as necessary.
  10. Serve at room temperature. Leftover butter can be stored in an airtight container at room temperature for up to 3 days or in refrigerator for up to 2 weeks.
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Drink Pairings

Brussels Sprouts & Broccoli with Cranberry Agrodolce

In Italian, agrodolce means “sour-sweet.” It’s both a flavour and the name of a condiment traditionally made by cooking down vinegar and honey. Here, a vibrant cranberry-infused agrodolce is the perfect complement to deeply caramelized Brussels sprouts and broccoli, making a deliciously unique vegetable side dish this Thanksgiving. Be sure to enjoy this dish with Tantalus Pinot Noir, Steller’s Jay Sparkling Rosé, Mission Hill Compendium or CedarCreek New Zealand Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 6
1¼ lbs (560 g) Brussels sprouts, trimmed and halved lengthwise
6 cups (1.5 L) bite-sized broccoli florets
4 tbsp (60 ml) avocado oil, divided
kosher salt and freshly ground black pepper, to taste
2 large shallots, thinly sliced
1 Fresno chili pepper or ½ red bell pepper, thinly sliced
1 tsp (5 ml) coriander seeds, roughly crushed
½ tsp (2.5 ml) ground cumin
½ cup (125 ml) red wine vinegar
⅓ cup (80 ml) liquid clover honey
½ cup (125 ml) fresh cranberries

Instructions

  1. Place a rimmed baking sheet in oven and preheat oven to 450 F (230 C).
  2. In a large bowl, combine Brussels sprouts and broccoli. Drizzle with 3 tbsp (45 ml) oil, season generously with salt and pepper and toss well. Carefully remove hot baking sheet from oven and spread vegetables onto sheet in an even layer. Roast in oven until vegetables are tender and deeply browned (broccoli tops will be frizzled), 15 to 18 minutes.
  3. Meanwhile, make cranberry agrodolce. In a medium saucepan over medium heat, heat remaining 1 tbsp (15 ml) oil. Add shallots, peppers, coriander and cumin. Cook, stirring occasionally, until shallots start to soften, about 3 minutes. Add vinegar, honey, cranberries and a pinch of salt. Bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until slightly syrupy, 6 to 8 minutes.
  4. To serve, place roasted vegetables on a serving platter and drizzle all over with cranberry agrodolce. Serve warm or at room temperature.
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Drink Pairings

Mossy Michelada

This woodsy, green-hued michelada blends roasted tomatoes, herbs and spice into a wild twist on the classic—perfect for fall feasts, foggy forest vibes or a moss-covered brunch ritual. Use Modelo Negra to create this cocktail.
Ingredients Instructions

Ingredients

Serves
3 to 4 medium green and yellow tomatoes, chopped into large slices
salt, to taste
1 cup (250 ml) pineapple juice
½ cup (125 ml) fresh lime juice
2 tbsp (30 ml) Worcestershire sauce
2 tbsp (30 ml) prepared horseradish
green chili hot sauce, to taste
1 bunch fresh cilantro
1 to 2 jalapeño peppers, seeds removed, if lower spice level preferred
3 lime wedges, for rim and garnish, divided
Tajín seasoning, for rim
1 × 355 ml bottle Negra Modelo

Instructions

  1. Preheat oven to 300 F (150 C). Place tomatoes on a baking sheet, sprinkle with salt and roast for 1½ hours, until barely turning brown. Transfer tomatoes to a bowl and refrigerate. Once chilled, transfer tomatoes to a blender and add pineapple juice, lime juice, Worcestershire, horseradish, hot sauce, cilantro and jalapeños. Blend, then strain and chill for 30 minutes. With a lime wedge, moisten rim of 2 pint glasses and dip into Tajín. Add 3 to 4 oz (90 to 120 ml) juice and ice to each glass, top with Negra Modelo and garnish each with a fresh lime wedge.
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Featuring

Beer Bread with Charred Onion Butter

Boasting a tender crumb and toasty crust, this beer bread skips the fuss—no proofing, no kneading and on the table in just over an hour. Effortless comfort baking with flavour that goes above and beyond. Serve the Beer Bread appetizer with Cannery Naramata Nut Brown Ale.
Ingredients Instructions

Ingredients

Serves 1 loaf; Makes about 1½ cups (375 ml) of Spiced Honey-Rum Butter
350 g (about 3½ cups/860 ml spooned) all purpose flour
4 tsp (20 ml) baking powder
¾ tsp (4 ml) salt
1 x 12 oz (355 ml) Cannery Naramata Nut Brown Ale (or any dark, malty beer)
2 tbsp (30 ml) molasses or honey
2 tbsp (30 ml) melted butter
1 tbsp (15 ml) rolled oats
1 tbsp (15 ml) shelled sunflower seeds
1 recipe Charred Onion Butter, to serve, make ahead, recipe follows
CHARRED ONION BUTTER
Makes about 2/3 cup (160 ml)
3 to 4 green onions
canola oil, for brushing
½ cup (125 ml) unsalted butter, room temperature
2 tbsp (30 ml) finely grated Parmigiano-Reggiano
⅛ tsp (a pinch) flaked sea salt

Instructions

  1. Preheat oven to 375 F (190 C) and set rack to centre position. Lightly grease a 4½ × 8½-in (1.5 L) loaf pan.
  2. In a large mixing bowl, sift flour, baking powder and salt. Pour in beer and molasses and mix gently until no more dry flour is visible; take care not to overmix or bread may become dense. Transfer to prepared loaf pan and gently spread to edges. Brush top of dough with melted butter, then sprinkle with oats and sunflower seeds.
  3. Transfer to oven and bake for 45 to 55 minutes, or until a pick inserted into centre of loaf comes out clean. Let sit for 5 minutes, then remove from loaf pan and cool on a rack.
  4. Serve warm or at room temperature with Charred Onion Butter. Bread is best enjoyed fresh, but leftovers can be stored, tightly wrapped in plastic wrap, at room temperature for up to 5 days or in freezer for up to 1 month.
  5. CHARRED ONION BUTTER
  6. Preheat barbecue grill to high.
  7. Lightly brush green onions with oil and place on grill.* When well charred, remove and let cool, then finely mince and place in a small mixing bowl. Add butter and Parmigiano- Reggiano and mash with back of a fork until well mixed, then fold in flaked sea salt.
  8. Serve at room temperature. Leftover butter can be stored in an airtight container in refrigerator for up to 1 week. Bring back to room temperature before serving.
  9. * For alternative cooking method, green onions can be charred in an oven under the broiler for a few minutes until soft and lightly blackened.
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Drink Pairings

Harvest Gold

Celebrate the bounty of Canadian produce from beautiful BC, to the heart of the Manitoba prairies, to the sugar shacks of Quebec. For best results, use Inniskillin Okanagan Pinot Noir and Crown Royal Canadian Whisky.
Ingredients Instructions

Ingredients

Serves 1
1½ oz (45 ml) Crown Royal Canadian Whisky
⅔ oz (20 ml) Inniskillin Okanagan Estate Pinot Noir
⅔ oz (20 ml) fresh orange juice
⅔ oz (20 ml) fresh lemon juice
⅓ oz (10 ml) 1:1 maple syrup*
1 maple cookie, for garnish

Instructions

  1. In a cocktail shaker filled with ice, combine whisky, wine, orange juice, lemon juice and 1:1 maple syrup. Shake vigorously for 12 to 15 seconds, then strain into an old-fashioned glass over fresh ice. Garnish rim with a maple cookie.
  2. * Combine 3 oz (90 ml) boiling water and 3 oz (90 ml) maple syrup to create an ingredient that’s easy to pour and mix (you can also scale amount as required; just use equal volumes water and syrup). Reserve in a bottle and store in refrigerator for up to 4 weeks.
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Featuring

Twilight Offering

This deep jewel-toned sipper blends plum, cherry and a touch of smoke—elegant, earthy and made for offerings under fading autumn light. This cocktail features Maraska Šljivovica Plum Brandy, The Choya 23° Japanese Umeshu and Absolut Vodka.
Ingredients Instructions

Ingredients

Serves 1
1 lime or lemon wedge, for rim
black salt, for rim
½ oz (15 ml) Maraska Šljivovica Plum Brandy
½ oz (15 ml) The Choya 23° Japanese Umeshu
1 oz (30 ml) Absolut Vodka
1 oz (30 ml) cherry juice
1 slice plum, for garnish

Instructions

  1. With lime or lemon wedge, moisten rim of coupe glass and dip in black salt. In a cocktail shaker filled with ice, combine brandy, fruit liqueur, vodka and cherry juice. Shake until chilled and diluted. Double strain into rimmed coupe and garnish with plum slice.
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