Our talented in-house chef, Kyla Welton, has designed the below recipes to pair perfectly with some of our signature wines: Tidal Bay, Pet Nat, Nova 7, Cabernet Franc Rosé, Glooscap First Nation Rosé and Riesling!

TIDAL BAY

SALT COD FISH CAKES WITH DILL CRÈME FRAÎCHE

SALT COD FISH CAKES:

1. To remove excess salt from cod, place in a medium pot and cover with cold water. Bring to a boil then discard water. Repeat this process 1-2 more times, tasting a tiny flake of the fish after each round until not too salty. Drain water, wipe out pot and set aside.

2. Add potatoes to pot and fill with cold water. Bring to a boil and simmer until soft, approximately 15 minutes. While potatoes are cooking, remove skin from salt cod and flake apart with your fingers, removing bones. Drain well then mash gently with potato masher. Do not overwork.

3. In a small pan, melt butter over medium heat. Once butter begins to bubble, add minced onion. Reduce heat to medium-low, then add summer savoury and Old Bay seasoning. Sweat onions for 3-5 minutes until soft and translucent. Add onion mixture, flaked salt cod and pepper to potatoes and fold in gently. Do not overmix. Remove from heat. Let cool then fold in the egg. Cover and refrigerate for at least one hour.

4. Once fully cooled, form mixture into 2 oz cakes then dredge in flour. Preheat oven to 200°F to keep fish cakes warm, as you will cook in batches. Heat 2-3 tbsps of oil in a cast iron pan on medium heat. Place cakes in pan, 4 or 5 at a time, and cook 3-5 minutes on each side until golden. Remove from pan and add to baking sheet to keep warm in the oven. Repeat process until all fish cakes are cooked. 

Note: Fish cakes can be formed two days in advance of cooking. Omit flour dredging until just before cooking.

DILL CRÈME FRAÎCHE:

1. Whisk cream and buttermilk together and place in a glass jar.

2. Cover with cheesecloth and tie tightly around the top of the jar with butcher's twine. 

3. Leave at room temperature for 12 to 24 hours, until thick.

4. Put in the fridge and cover tightly with lid. Wait 24 hours before serving.

5. Before serving, stir in chopped fresh dill, more or less depending on desired intensity

Note: Crème Fraîche will keep sealed tightly in the fridge for up to two weeks.

PET NAT + PET NAT ROSÉ

SEARED SCALLOPS WITH WILTED WINTER GREENS

DIRECTIONS:

1. Bundle swiss chard and slice into ½ inch pieces.

2. Thoroughly dry scallops with paper towel, season both sides with salt and set aside.

3. Place two medium-large sized skillets on your stovetop.

4. In the first pan, heat olive oil over medium heat. Add garlic and red pepper flakes and sautée for 30 seconds until garlic is fragrant. 

5. Stir in swiss chard, coating in oil. Cover pan and let cook for roughly 2 mins, until swiss chard is wilted. Uncover, stirring briefly and cook for 2 minutes longer. Cover again, remove from heat and set aside.

6. In the second pan, heat canola oil over high heat. When olive oil is nearly smoking, add scallops to pan. Do not move scallops until the outer bottom edges begin to brown. Use tongs to check colouring and once caramelized, flip scallops over.

7. Add butter and parsley to pan, squeezing the ½ lemon over scallops. Tip pan slightly, quickly spooning butter and parsley over scallops to butter baste for 30 seconds. Remove from pan.

8. Mix apple cider vinegar into swiss chard and season to taste with salt.

NOVA 7

CREAMY LOBSTER PASTA

DIRECTIONS:

1.Cook lobsters in rapidly boiling water for 10-20 minutes, depending on size. Cool and remove meat from claws, knuckles and tails. Chop into ½ inch pieces. Reserve 1 lobster body, tail and claw shells and set aside.

2. Bring a large, well-salted pot of water to a rapid boil.

3. Heat oil in a dutch oven or medium pot over medium-low heat. Add shallots, celery, garlic, red pepper flakes, rosemary and thyme, and sweat for 3-4 minutes. Add cream, lobster bodies and claw shells. Bring to a boil then reduce to a simmer, stirring occasionally until cream has reduced by roughly half, approximately 30-45 minutes.

4. Strain the lobster and cream mixture through a fine-mesh strainer into a small saucepan. Push out as much liquid from the mixture as possible and discard solids.

5. Add pasta to boiling water and cook until al dente. While pasta is cooking, add lobster meat and butter to the cream mixture and bring to a low simmer before turning off heat. When draining pasta, reserve 2 cups of pasta water.

6. Pour pasta into Dutch oven or large deep skillet. Pour cream mixture with lobster meat into pasta and stir. Add parmesan, 1 cup pasta water, lemon zest, and basil leaves, then stir. Adjust consistency by adding more pasta water as needed.

7. Season with salt and fresh cracked pepper to taste. Garnish with more grated parmesan. Serve immediately.

CABERNET FRANC ROSÉ

WARM KALE SALAD

DIRECTIONS:

1. Preheat oven to 350°F.

2. Toasted pepitas: Toss pepitas in olive oil, smoked paprika and salt, then transfer to a parchment-lined baking sheet. Bake for approximately 12 minutes, stirring halfway through. Set aside to cool.

3. Candied pecans: Combine butter and sugar in a non-stick pan over medium heat. Allow to cook 3-5 minutes before adding in pecan halves. Toss pecan halves and stir until fully coated. Pour onto a parchment-lined sheet pan and set aside to cool. 

3. Vinaigrette: Whisk together dijon mustard, shallot, maple syrup, cinnamon, thyme and vinegar. Slowly add in olive oil while continuing to whisk. Season with salt and pepper to taste. 

4. Pull kale into 2-3 inch pieces, ensuring all hard stems have been removed. Pour some of the vinaigrette over the kale and massage for 2 minutes, until the kale becomes very soft. Add more vinaigrette as needed.

5. Heat a large pan over medium heat and gently sautée dressed kale for 1-2 minutes until warm but not wilted. 

6. Portion kale onto plates and top with feta cheese, Honeycrisp apple, toasted pepitas and candied pecans. Serve immediately.

CABERNET FRANC ROSÉ

ROAST TURKEY WITH MUSHROOM SAGE STUFFING + CRANBERRIES

DIRECTIONS:

1. Pat turkey very dry with paper towel, and rub all over, including up the neck, with the black pepper, orange zest and a ½ tsp of salt per pound of bird weight

2. Transfer turkey to a large resealable plastic bag. Add half the rosemary, thyme and sage to bag along with 6 crushed garlic cloves. Seal bag and put on sheet pan in refrigerator for 2 to 3 days, turning once per day. 

3. Remove turkey from bag and pat dry with paper towels. Place turkey back on baking sheet and return to fridge, uncovered, for at least 4 hours, up to 12 hours. When ready to cook the turkey, remove from the fridge and bring up to room temperature for one hour. During this time, preheat oven to 450°F.

4. Gently lift the turkey's skin at the neck and separate with your hand the skin from breast. Take half of the butter and rub under skin, covering breast meat. Use remaining softened butter to rub over outside skin of the turkey. 

5. In a large roasting pan, pour cider and enough wine to fill the pan ¼ inch. Add bay leaves, remaining herbs, half of the onions, and 4 garlic cloves to pan. Stuff remaining onions and lemon into turkey cavity. 

6. Place turkey on roasting rack inside of roasting pan, and transfer to oven to roast for 30 minutes. Then, cover turkey breast only in aluminum foil. Reduce heat to 350°F and continue roasting until an instant-read thermometer instead into the thickest part of the thigh (without touching bone) reaches 165°F, roughly 2 hours or more. Transfer turkey to cutting board and let rest for 30 minutes before carving. 

7. Pour pasta into dutch oven or large deep skillet. Pour cream mixture with lobster meat into pasta and stir. Add parmesan, 1 cup pasta water, lemon zest, basil leaves, and stir. Adjust consistency by adding more pasta water as needed.

8. Season with salt and fresh cracked pepper to taste. Garnish with more grated parmesan. Serve immediately. 

MUSHROOM SAGE STUFFING

DIRECTIONS:

1. Preheat oven to 350°F. Grease baking dish with butter.

2. Bring a large skillet or cast iron to medium-high heat. Add one tbsp canola oil and add mushrooms to pan. Allow colour to form on mushrooms before moving in pan.

3. Reduce heat to medium-low, then add 4 tbsps of butter to pan. Add onion and celery to mushrooms, sweating until translucent. Add garlic, summer savoury, sage and thyme and sautée for another 3 minutes.

4. Remove from heat and toss with bread cubes. Pour stock over bread mixture and stir together, allowing stock to soak into bread. Season with salt and pepper to taste.

5. Pour mixture into baking dish and press in. Cover with aluminum foil and bake for 30 minutes. Remove from oven, and put two knobs of remaining butter on top of stuffing. Put back into oven uncovered and continue baking for another 15 minutes or until browned. Remove from oven, cool slightly and serve.

SPICED CRANBERRIES

DIRECTIONS:

1. In a spice grinder, blitz together peppercorns, allspice and cloves (can also use a pestle and mortar if spice grinder is not available, grinding until fine).

2. In a small pot, combine all other ingredients. Bring to a boil then back down to a gentle simmer, stirring frequently, for 15 minutes or until it begins to thicken.

3. Remove from heat and discard zest, cinnamon stick, rosemary and remaining apple pieces. Transfer to bowl and allow to cool before serving.

SHOP CAB FRANC ROSÉ

RIESLING

GREEN CURRY VEGETABLES

DIRECTIONS:

1. Heat oil in a large heavy-bottomed skillet, and add onion, garlic, ginger, and curry paste. Cook on medium-low heat until onion softens, approximately 3-4 minutes.

2. Add coconut milk and vegetable stock to pan, stirring until paste dissolves.

3. Add fish sauce, sugar, salt and lime leaves and bring to a simmer.

4. Taste sauce and adjust seasoning with more sugar and/or salt as needed.

5. Add carrots and cook for another 2-4 minutes or until carrots begin to soften. Add snow peas, bamboo shoots and bell pepper. Cook for 2 minutes then add spinach.

6. Once spinach has wilted, turn off heat and stir in lime juice and basil leaves. Adjust acidity to taste with more lime juice if needed.

7. Serve curried vegetables over jasmine rice. Garnish with basil, cilantro and chillies as desired.

GLOOSCAP FIRST NATION ROSÉ

HONEY ROSEMARY SALMON WITH SUNCHOKE PURÉE + APPLE SALAD

DIRECTIONS:

1. Preheat broiler and place rack 6 inches from top element. Line a baking sheet with aluminum foil and grease lightly.

2. Place fillets skin-side down on baking sheet and pat the filets dry with paper towel.

3. Brush honey mixture over filets.

4. Broil salmon until just cooked, roughly 5-7 minutes or until it reaches 145°F internally.

SUNCHOKE PURÉE

APPLE SALAD