Miso Sake Braised Cabbage

Umami-rich and deeply caramelized, this tender braised cabbage starts with a hard sear, building smoky flavour and golden edges before simmering in a mixture of brown butter, miso and sake. This dish is equally at home over a bowl of steamed rice or next to a piece of grilled fish. Pair this recipe with Nik Weis St. Urbans-Hof Old Vines Mosel Riesling or Hakutsuru Sho-Une Junmai Daiginjo Sake.
Ingredients Instructions

Ingredients

Serves 3 to 4
⅓ cup (80 ml) sake
¼ cup (60 ml) miso
¼ cup (60 ml) mirin
3 tbsp (45 ml) unseasoned rice vinegar
1 tbsp (15 ml) minced fresh ginger
⅛ tsp (a pinch) cayenne pepper (optional)
1 small shallot, finely diced
1 small red or green cabbage (5- to 6-in/12.5 to 15 cm across)
⅓ cup (80 ml) butter, room temperature
3 tbsp (45 ml) olive oil
¼ cup + 2 tbsp (90 ml) whipping cream
¼ cup (60 ml) sliced green onions, for garnish
1 tbsp (15 ml) toasted sesame seeds, for garnish
steamed rice or mashed potatoes, to serve

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a small mixing bowl, combine sake, miso, mirin, rice vinegar, ginger, cayenne pepper (if using) and shallots. Stir well and set aside.
  3. Remove first few layers of cabbage leaves and discard. Cut cabbage into 6 wedges from top to core, making sure to leave a bit of core intact so wedges hold together during cooking.
  4. In a large skillet over medium heat, cook butter, stirring, until it begins to get foamy. When brown specks begin to appear in bottom of pan and butter begins to smell nutty, add to sake-miso mixture and stir to incorporate.
  5. In same pan over medium-high heat, warm oil. Arrange cabbage wedges cut-side down in pan and sear until well browned on both sides, 3 to 4 minutes per side. Press down gently on cabbage to make sure each piece is getting full contact with pan. When both sides are well browned, pour miso-butter mixture overtop, coating each piece of cabbage well, then pour in cream and transfer to oven.
  6. Cook, uncovered, for 10 minutes, then flip cabbage wedges and spoon a bit of cooking liquid from pan overtop. Cook for another 20 to 25 minutes, basting with a bit more cooking liquid every 10 minutes. If sauce is looking over-reduced, add a splash of water. When finished, cabbage wedges should be lightly charred around edges and fork-tender in centre.
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Drink Pairings

Chicken Marsala Meatballs

Juicy, savoury chicken and pork meatballs are simmered in a rich Marsala sauce with caramelized mushrooms, tender herbs and just a touch of cream. Serve over creamy polenta for a low-effort weekday indulgence. Enjoy these Marsala Meatballs with Vigneti Zabù Il Passo Nerello Mascalese or Wolf Blass Yellow Label Chardonnay.
Ingredients Instructions

Ingredients

Serves 4; Makes 16 meatballs
1 lb (450 g) ground chicken
½ lb (225 g) ground pork
¾ cup (180 ml) panko bread crumbs
2 tsp (10 ml) minced garlic
1½ tsp (7.5 ml) salt, plus more to taste
¾ tsp (4 ml) freshly ground black pepper, plus more to taste
¾ tsp (4 ml) finely chopped fresh sage
½ tsp (2.5 ml) chopped fresh rosemary
2 eggs, lightly beaten
2 tbsp (30 ml) olive oil, for frying
2 tbsp (30 ml) butter
1 shallot, minced
2 cups (500 ml) sliced mushrooms (cremini, oyster or other fresh, seasonal variety)
1 tsp (5 ml) chopped fresh tarragon
1 tbsp (15 ml) all-purpose flour
½ cup (125 ml) Marsala
1 cup (250 ml) chicken stock
½ cup (125 ml) whipping cream
fresh flat-leaf parsley, chopped, for garnish
polenta, steamed rice or pasta, to serve

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a medium mixing bowl, combine chicken, pork, panko, garlic, salt, pepper, sage, rosemary and eggs. Mix well until ingredients are evenly incorporated. Portion into 16 even-sized meatballs, about ¼ cup (60 ml) each.
  3. In a large ovenproof pan over medium-high heat, warm oil. Working in batches to avoid overcrowding pan, add meatballs and brown on all sides, about 5 minutes. Set aside on a plate and cool pan slightly.
  4. In same pan over medium heat, combine butter and shallots and sauté until softened, about 1 minute. Add mushrooms and tarragon and sauté until mushrooms release their juices. Stir in flour and cook for about 30 seconds, then stir in Marsala and cook for 30 seconds more. Pour in stock and cream and bring back to a simmer, stirring often, then return meatballs to pan and transfer to oven.
  5. Bake, uncovered, for 10 minutes, then flip meatballs and continue cooking for about 10 minutes more, until meatballs reach an internal temperature of 165 F (74 C).
  6. Transfer to a serving dish or serve straight from pan. Garnish with chopped parsley and serve over polenta, steamed rice or your favourite pasta.
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Drink Pairings

Wild Mushroom & Corn Risotto

Creamy, dreamy and wildly low effort, this fall harvest risotto takes all the stirring out of the equation. Carnaroli rice pressure cooks to tender perfection in minutes, making for a low-pressure weekday meal you’ll keep coming back to. Pair this Risotto dish with Giovanni Rosso Langhe Nebbiolo or Salentein Portillo Pinot Noir.
Ingredients Instructions

Ingredients

Serves 4 as a main or 6 as a starter
2 tbsp (30 ml) extra-virgin olive oil
2 cloves garlic, minced
2 shallots, minced
2 cups (500 ml) sliced seasonal mushrooms (such as chanterelle, lobster or oyster)
½ cup (125 ml) fresh corn kernels
½ tsp (2.5 ml) each salt and freshly ground black pepper, plus more to taste
1½ cups (375 ml) carnaroli or arborio rice
1 tsp (5 ml) chopped fresh rosemary
1 tsp (5 ml) chopped fresh thyme leaves
¾ cup (180 ml) dry white wine
2¼ cups (560 ml) mushroom, chicken or vegetable stock (for pressure cooker method) or about 5 cups (1.25 L) (for stovetop method)
1 cup (250 ml) Swiss chard leaves torn into bite-sized pieces, stems removed, plus a few small leaves for garnish
¼ cup (60 ml) whipping cream
2 tbsp (30 ml) butter
1 cup (250 ml) grated Asiago, plus more for garnish
crushed toasted hazelnuts, for garnish (optional)

Instructions

  1. To prepare risotto with an electric pressure cooker, set cooker to sauté. Add oil, garlic and shallots and sauté until softened and fragrant, 2 to 3 minutes. Add mushrooms, corn, salt and pepper and sauté until mushrooms are softened, another 2 to 3 minutes. Add rice and herbs and cook 1 minute more, stirring to make sure rice is well coated. Deglaze with wine and stir well, making sure nothing is stuck to bottom of pot, then add stock and Swiss chard.
  2. Close lid, change setting to pressure cook on high and set timer for 6 minutes.
  3. When timer goes off, carefully release pressure using quick release method outlined in your pressure cooker’s instructions. Stir in cream, butter and cheese and adjust seasoning to taste.
  4. Alternatively, to prepare risotto on your stovetop, place a wide saucepan over medium heat and add oil. Follow instructions in step 1 above, then continue to cook, uncovered, stirring very often and adding more stock as needed to keep rice covered. When rice is cooked al dente or to your preference, stir in cream, butter and cheese and adjust seasoning to taste.
  5. To serve, transfer to serving bowls and garnish with more grated cheese, a few small Swiss chard leaves and hazelnuts, if using.
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Drink Pairings

Cider Braised Chicken & Lentils

Rustic, hearty and weeknight-friendly, this hearth-warming dish brings cozy autumnal depth to the table. It’s the kind of meal that wraps around you like a knit blanket—earthy, nurturing and built for slow evenings. Lonetree Dry Cider and Juno Chenin Blanc make great pairing options for this dish.
Ingredients Instructions

Ingredients

Serves 3 to 4
2 lbs (900 g) bone-in, skin-on chicken thighs
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) butter
1 slice bacon (⅓-in/0.8 cm thick), cut into ⅓-in (0.8 cm) lardons
2 tsp (10 ml) smoked paprika
2 tsp (10 ml) chopped fresh sage
1 tsp (5 ml) chopped fresh rosemary
2 cloves garlic, minced
1 shallot, thinly sliced
1 cup (250 ml) chicken stock, plus more as needed
1 × 12 oz (355 ml) can dry cider
1 cup (250 ml) dried green lentils, rinsed and drained
1 small apple, cut into ¼-in (0.6 cm) dice
½ cup (125 ml) fresh cranberries
baguette, to serve

Instructions

  1. Preheat oven to 375 F (190 C).
  2. Pat chicken thighs dry with paper towel, then season liberally with salt and pepper on both sides.
  3. Preheat a large skillet over medium-high and warm butter until it begins to foam. Add chicken skin-side down and brown lightly, about 3 minutes per side, then remove from skillet and set aside. Reduce heat to medium and add bacon, paprika, sage, rosemary, garlic and shallots. Sauté, stirring often, until bacon starts to render its fat and shallots are softened, 2 to 3 minutes. Stir in stock, cider and lentils. Bring to a simmer, then return chicken to pan along with apples and cranberries.
  4. Transfer to oven and bake, uncovered, for 30 to 35 minutes, or until lentils are tender and chicken thighs are at least 165 F (74 C) when probed with a thermometer at thickest point. If more time is needed and pan looks a little dry, add a splash more stock and cook a few minutes longer.
  5. Serve straight from skillet with a nice, crusty baguette to soak up juices.
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Drink Pairings

Limoncello Spritz

Channeling the bright flavours of Italy, the Limoncello Spritz offers a vibrant, lemon forward alternative. This spritz is crisp, citrusy and slightly sweet—with the taste of the Amalfi Coast in every sip.
Ingredients Instructions

Ingredients

Serves 1
2 oz (60 ml) Luxardo Limoncello
3 oz (90 ml) Prosecco
1 oz (30 ml) soda water
1 lemon wheel, for garnish
1 sprig fresh thyme, for garnish

Instructions

  1. Add cubed ice to a large stemmed glass. In a mixing glass, combine Limoncello, Prosecco and soda water. Pour into glass. Garnish with a lemon wheel and a sprig of fresh thyme.
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Featuring

Hugo Spritz

The classic St-Germain Spritz, also known as the "Hugo Spritz," is a lightly sweet floral option that feels like a summer breeze in a glass. This spritz is delicate, refreshing and effortlessly elegant, making it a crowd-pleaser for any gathering.
Ingredients Instructions

Ingredients

Serves 1
2 oz (60 ml) St-Germain Elderflower Liqueur
3 oz (90 ml) Prosecco
1 oz (30 ml) soda water
lemon or lime & mint, for garnish

Instructions

  1. Add cubed ice to a large wineglass. In a mixing glass, combine St-Germain, Prosecco and soda water. Pour into wineglass and stir. Garnish with a lemon twist. Or, to make the popular variation of a St-Germain Spritz, the Hugo Spritz, garnish with a lime wheel and fresh mint leaves.
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Featuring

Char Siu Chili Chicken

This savoury, sweet and little bit spicy dish is inspired by the famous red-tinted Cantonese barbecue pork. An overnight marinade followed by low and slow grilling lead to tender, flavourful chicken with a beautifully caramelized crust. Serve with Barossa Valley Estate Cabernet Sauvignon or Cedar Creek Chardonnay.
Ingredients Instructions

Ingredients

Serves 4-6
¼ cup (60 ml) hoisin sauce
¼ cup (60 ml) light soy sauce
¼ cup (60 ml) granulated sugar
¼ cup (60 ml) Shaoxing cooking wine or sherry
2 tbsp (30 ml) chili oil
2 tbsp (30 ml) sriracha
1 tbsp (15 ml) dark soy sauce
1 tsp (5 ml) five-spice powder
2 to 3 drops red food colouring (optional)
3 lbs (1.4 kg) bone-in, skin-on chicken pieces (breasts, thighs or drumsticks)

Instructions

  1. In a large mixing bowl, combine all ingredients except chicken and whisk until smooth. Add chicken pieces and toss until well coated. Cover and marinate in refrigerator overnight.
  2. Remove chicken from marinade and set aside. Transfer marinade to a small saucepan over medium heat and simmer until volume has reduced by about half.
  3. Prepare your grill for indirect cooking: for 2-burner grills, preheat 1 side to medium and place chicken, skin-side up, on unheated side. For single-burner grills, preheat to low and place chicken directly over flame.
  4. Close barbecue lid and cook, flipping chicken every 8 to 10 minutes and rotating around grill to avoid any hotspots; adjust flame as needed to maintain grill temperature around 400 F (200 C). After second flip, start basting chicken with reduced marinade. Cook until a thermometer registers 165 F (74 C) when inserted at thickest point, about 35 minutes. If you want a bit of extra char, move chicken pieces to heated side briefly to allow sugars in marinade to caramelize.
  5. Serve with steamed white rice and a cool, crisp cucumber salad.
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Drink Pairings

Tandoori Cedar Plank Salmon served with Cucumber-Mint Raita

This new spin on a perennial crowd-pleaser celebrates BC’s cultural diversity, marrying the aromatic complexity of tandoori spices with the smoky, woody flavour of cedar plank salmon. Blue Moon Mango Wheat Ale or Gray Monk Rose make great pairings for this Tandoori Cedar Plank Salmon dish.
Ingredients Instructions

Ingredients

Serves 4
¾ cup (180 ml) plain Greek yogurt
3 tbsp (45 ml) neutral-flavoured oil
3 tbsp (45 ml) fresh lemon juice
2 tbsp (30 ml) water
1½ tbsp (22.5 ml) finely grated fresh ginger
1 tbsp (15 ml) finely grated garlic
1 tbsp (15 ml) ground coriander
2 tsp (10 ml) Kashmiri chili powder
2 tsp (10 ml) garam masala
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground turmeric
¾ tsp (4 ml) salt
½ tsp (2.5 ml) freshly ground black pepper
½ tsp (2.5 ml) smoked paprika
4 × 6 oz (170 g) salmon fillets
red onion, thinly sliced, for garnish
fresh mint sprigs, for garnish
Cucumber-Mint Raita, to serve, make ahead, recipe follows
optional lime wedges, to serve
Cucumber-Mint Raita
1 cup (250 ml) grated cucumber
¼ tsp (1 ml) salt, plus more to taste
1 cup (250 ml) plain Greek yogurt
¼ cup (60 ml) grated carrot
2 tbsp (30 ml) chopped fresh mint leaves
1 tbsp (15 ml) fresh lemon juice
¼ tsp (1 ml) cumin seeds
⅛ tsp (a pinch) freshly ground black pepper

Instructions

  1. In a large mixing bowl, combine yogurt, oil, lemon juice, water, ginger, garlic, coriander, chili powder, garam masala, cumin, turmeric, salt, pepper and paprika. Mix well and adjust seasoning to taste. Mixture should be a thick but pourable consistency.
  2. Add salmon to marinade and gently toss until well coated. Cover with plastic wrap and refrigerate for 6 to 48 hours.
  3. Submerge a food-safe cedar plank in water, weighed down with a heavy bowl, and soak for 1½ to 2 hours.
  4. Preheat barbecue grill to 400 F (200 C). |Remove salmon from marinade, shake off excess marinade and set salmon aside.
  5. Remove plank from water, pat dry and position in centre of preheated grill until lightly charred, 3 to 5 minutes. Flip plank and place salmon skin-side down directly on charred side. Close barbecue lid and maintain grill temperature between 350 and 400 F (175 to 200 C). Cook salmon for 10 to 12 minutes, until it flakes easily when pierced gently with a fork at its thickest point.
  6. Transfer to a serving platter, garnish with red onions and mint and serve with Cucumber-Mint Raita and lime wedges.
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Drink Pairings

Prawn Anticuchos served with Aji Verde

Peruvian food has been enjoying a moment in the spotlight, and for good reason. Give this quick and easy recipe a try—it’s a delicious twist on a hearty street food classic, and one bite is all it takes to see why. Serve this dish with Left Field Pinot Gris Wine or Moody Ales Pineapple Coconut Beer.
Ingredients Instructions

Ingredients

Serves 4-6
4 dried aji panca or pasilla chilies (about 1⅓ oz/40 g), seeded and torn into 1-in (2.5 cm) pieces
2 tsp (10 ml) cumin seeds
½ tsp (2.5 ml) whole black peppercorns
¾ cup (180 ml) Negra Modelo
½ cup (125 ml) red wine vinegar
¾ tsp (4 ml) dried oregano
¾ tsp (4 ml) salt
5 cloves garlic, roughly chopped
½ cup (125 ml) extra-virgin olive oil
48 prawns (size 21/25, about 2 lbs/900 g), peeled and deveined
Aji Verde, to serve, make ahead, recipe follows
grilled corn, to serve
boiled or roasted sweet
Aji Verde
½ cup (125 ml) vegetable oil
4 cloves garlic, roughly chopped
2 jalapeño peppers, roughly chopped
½ small white onion, diced
¾ cup (180 ml) mayonnaise
⅓ cup (80 ml) crumbled queso fresco, plus more for garnish
¼ cup (60 ml) grated Parmesan
2 tbsp (30 ml) red wine vinegar
2 limes, zest and juice
1 bunch fresh cilantro, stems included, roughly chopped
¼ cup (60 ml) loosely packed fresh mint leaves
salt, to taste

Instructions

  1. In a saucepan over medium-low heat, combine chilies, cumin seeds and peppercorns and toast, stirring often, until warm and fragrant, about 5 minutes. Pour in lager and remove from heat. Let sit for 5 minutes, then transfer contents to a blender or food processor along with vinegar, oregano, salt and garlic. Purée until smooth, then with blender still running, slowly pour in olive oil until emulsified. Any marinade you don’t use for prawns can be served as a dipping sauce or stored in an airtight container in refrigerator for up to 7 days.
  2. In a mixing bowl, toss prawns with enough marinade to coat generously. Cover and marinate in refrigerator for 30 minutes to 2 hours. If left to marinate longer than 2 hours, prawns may start to cure and turn rubbery. Pierce 4 prawns per skewer and set on a plate.
  3. Preheat barbecue grill to medium-high.
  4. Place skewers on grill and cook until prawns are opaque and cooked through, 2 to 4 minutes per side.
  5. Serve with Aji Verde, grilled corn, sweet potatoes and lime wedges.
  6. Aji Verde
  7. In a medium saucepan over medium heat, warm oil. Add garlic, jalapeños and onions and sauté until onions have softened and begin to colour slightly, 6 to 8 minutes. Strain and transfer solids to a blender or food processor, and reserve oil. Let both cool before proceeding.
  8. To blender or food processor with cooled onion mixture, add mayonnaise, queso fresco, Parmesan, vinegar, lime zest and juice, cilantro and mint. Purée until smooth, then with motor running, slowly drizzle in reserved oil until emulsified. Season to taste and garnish with crumbled queso fresco. If not serving immediately, transfer to a jar or container with a tight-fitting lid and refrigerate for up to 1 week, though colour may start to fade. Serve with any grilled meats or fish, French fries or fresh cut veggies.
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Drink Pairings

Chickpea “Tuna” Tartine

A simple yet satisfying nosh, this tartine is a quick plant-based take on the classic open-faced sandwich. To tone down the heat from the jalapeño, simply remove the inner ribs and seeds, as that is where the tongue-tingling capsaicin, the chemical that gives chilies their heat, is the most concentrated. Pair with Strathcona Big Sexy Funk IPA or Santa Margherita Rose.
Ingredients Instructions

Ingredients

Serves 4
2 tbsp (30 ml) mayonnaise or plain Greek yogurt
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) Dijon mustard
½ tsp (2.5 ml) maple syrup
a few dashes hot sauce of choice (optional)
kosher salt and freshly ground black pepper, to taste
1 × 19 oz (540 ml) can chickpeas, drained and rinsed
2 green onions, thinly sliced into rounds
1 jalapeño pepper, roughly chopped
2 stalks celery, roughly chopped, any leaves reserved for garnish
¼ cup (60 ml) chopped red onions
1 tsp (5 ml) capers, roughly chopped
¼ tsp (1 ml) smoked paprika
4 slices sourdough bread, toasted
2 avocados, pitted and sliced
2 cups (500 ml) mixed salad greens
microgreens, for garnish (optional)

Instructions

  1. In a medium bowl, whisk mayonnaise, olive oil, lemon juice, Dijon, maple syrup and hot sauce (if using) until well combined. Taste and season with salt and pepper as desired.
  2. Add chickpeas to dressing and, with a fork, mash about half the chickpeas into a chunky paste. Add green onions, jalapeños, celery, red onions, capers and smoked paprika, then gently fold together with a spoon. Taste and adjust seasoning as desired with salt and black pepper.
  3. To serve, divide toasted sourdough slices among serving plates. Top each slice with a quarter of the sliced avocados, some salad greens and a generous heap of chickpea salad. Garnish with celery leaves, if you have some, and enjoy.
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Drink Pairings

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