Jessie's Harvest Pairings

 
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October. I love this month. With its bright colours and cool fall air, this cozy season sends us on a quest for comforting food and drinks. Plus, there’s Thanksgiving - the perfect excuse to get family and friends together.

Take advantage of the harvested ingredients this season – I've paired three dishes featuring a bounty of fall flavours for you to enjoy at your next occasion.

Happy Thanksgiving on behalf of Cascadia!

Confit Lemon Brussels Sprouts + Fresh-hopped Beer

 Brussels sprouts photo:  Truffles Catering

Brussels sprouts photo: Truffles Catering

With its bright and flavourful characteristics, brussels sprouts should be paired with a wine or beer that's crisp and dry, ideally leaving your mouth watering for the next bite. I recommend one of the many fresh-hopped beers that are released in the fall.

Try: Spinnakers Fresh Hopped ESB
A twist on the classic English style. Brewed with estate-grown hops from Spinnakers’ farm in the Sooke River Valley on Vancouver Island. Best enjoyed fresh! (Follow us on Instagram for the latest releases.)
$13.99, 4x473 ml


PS. Is your mouth watering yet? We have you covered - check out Truffles Catering’s brussels sprouts recipe!


Savoury Sweet Potato Pie + Medium-bodied, Fruit-forward Wines

 Pie photo:  Tesco Real Food

Pie photo: Tesco Real Food

Savoury pie is becoming a holiday staple, replacing its sweeter version (or at least I think it should). Infused with complex flavours, this scrumptious pie is enriched with medium-bodied and fruit forward wines.

Try: Stag’s Hollow Simply Noir
A blend of Pinot Noir, Merlot and Gamay Noir. The perfect cherry on top.
$20.49, 750 ml

Pear & Mascarpone Crumble + DIY Dessert Cocktails

 Crumble photo:  Bon Appetit

Crumble photo: Bon Appetit

No matter how full you are, there’s always room for dessert. This crumble is light and not too sweet. I've paired it with a gin-based chocolate and lemon cocktail to play off the subtle sweetness of the pear crumble giving you a hint of chocolate that’s a nice end to any meal.

Try: 20th Century Cocktail with Ampersand Gin
Fresh, lemony and chocolatey.  See recipe!
$37.99, 750 ml

 
 
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By: Jessie Fowler, GM, Eagle CreekISG Level 2 / WSET Level 2

 

PNW Picks: Fall Flavours

- the best of the pacific north west - 

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Brews best paired with fall flannel shirts.

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Category 12 Brewing Side Project Amber Lager

Light amber colour with crisp finish.

$13.49, 4x473 ml
Saanichton, BC

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Hoyne Brewing Finnegans Irish Stout

Rich and robust with coffee and chocolate flavours.

$6.29, 650 ml
Victoria, BC

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Driftwood Brewery Goldynwell Folköl Table Beer

Smooth body with refreshing zest of Citra & Mosaic hops. Low alcohol for those mid-afternoon sessions!

$12.49, 4x473 ml
Victoria, BC

 
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Curated by: Jeremy Pott, Regional Operations Manager, Certified Cicerone®

Oct 2018 Best Buys

All featured prices valid October 1-31, 2018

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Recipe: Confit Lemon Brussels Sprouts

Created by the fine folks at Truffles Catering. Trust us, these aren’t the sprouts you grew up with.

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What you’ll need:

 
  • 1lb brussels sprouts

  • 2 tbsp pine nuts

  • Parmesan cheese

  • Deep fryer

  • Lemon Confit:

    • 2 lemons

    • 1 star anise

    • 2 cloves

    • 2 tbsp sugar

    • 1 tsp salt

 

Instructions:

  1. Preheat oven to 275 degrees Fahrenheit.

  2. Clean brussels sprouts and cut into tops, 2 or 3 times, depending on size. Don’t cut all the way through.

  3. Soak in ice water until they unfurl - let them rest for approximately two hours. Once they’re nice and puffed out, remove and strain off as much water as possible.

  4. While the sprouts are soaking, make the lemon confit:
    Segment the lemons and save the juice that comes out of them.
    Squeeze the remaining juice out of the lemons and place in small sauce pan with anise, sugar, cloves and salt.
    Dissolve sugar and salt on low heat, then pour over top the lemon segments. Allow to sit for 1 hour.

  5. Pop the pine nuts into the oven and toast pine nuts until light brown.

  6. Deep fry brussels sprouts at 350 degrees Fahrenheit

  7. Place on paper towel and remove excess oil, then season with salt and place in serving bowl.

  8. Rasp as much parmesan as you want on the sprouts, then add lemon confit and its juices, covering the entire dish.

  9. Finish with pine nuts and serve.

Recipe: 20th Century Cocktail

 
 Photo:  Saveur

Photo: Saveur

What you’ll need:

  • 1 1⁄2 oz Ampersand Gin

  • 1⁄2 oz Lillet Blanc

  • 1⁄2 oz White crème de cacao

  • 3⁄4 oz Freshly squeezed lemon juice

Instructions:

Shake all ingredients for 10-15 seconds.
Fine Strain into a chilled coupe cocktail glass.
Add a lemon twist.

*Expert tip – tighten the lemon twist over the drink to squeeze the oils into the glass. Rub the twist on one half of the glass rim to enhance the lemon aromas.

 

PNW Picks: September Long Weekend Brews

- the best of the pacific north west - 

Sipping beer with bright tropical flavours is a fruitful way to extend your summer! Light that BBQ and make the most of September long weekend with these fresh picks.

 
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Curated by: Jeremy Pott, Regional Operations Manager, Certified Cicerone®

The Okanagan: Canada's Most Diverse Wine Region

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There’s still plenty of time for another summer adventure! Head up to the Okanagan Valley for a first-class wine tour and see firsthand how diverse this amazing region truly is.

Although the Okanagan only has two official sub-appellations – ‘Golden Mile’ and ‘Okanagan Falls’ – it has a wide range of regions that showcase a variety of terroir and style. We’ve selected a few favourite wines from a few favourite sub-regions to get you started before you hit the road!

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REGION: EAST KELOWNA
• Soils in Kelowna are heavier than elsewhere in the valley, based on sandy loam, clay and limestone.
• The coast mountain range protects vineyards in this region from the Vancouver rain.
• Riesling is one of the top grapes in this northern region due to its similar latitudinal range to Germany.
Try: Cedar Creek Riesling
Bright and focused citrus acidity balances out its sweet stone fruits.
750ml, $23.99


REGION: NARAMATA BENCH (PENTICTON)
• The soils are a mixture of sand, silt, and clay that provide ample nutrients and water retention for easy farming.
• Nestled in the south-east end of Okanagan Lake, Naramata Bench benefits from lake-side breezes, which keep summer temperatures cool and help protect the vines from damaging frosts and molds.
Try: Poplar Grove Merlot
Classically Okanagan with velvety tannins + notes of sage & cherry notes.
750 ml, $33.49

REGION: THE GOLDEN MILE BENCH (OLIVER)
• Sandy soils that cover the bedrock aid in effectively draining water.
• BC’s first official sub-appellation and one of the most southerly growing regions in the province.
• To the north sits basalt faced McIntyre Bluff, which blocks wind, making the region hot and dry.
• Osoyoos lake on the south end moderates the temperature, keeping the vines from scorching in the summer and freezing in the winter.
Try: Tinhorn Creek The Creek
A bordeaux blend of mostly cabernet sauvignon featuring dark berry flavours and a spicy finish.
750ml, $62.99

 
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Cedar Creek Riesling

Bright and focused citrus acidity balances out its sweet stone fruits.
750ml, $23.99

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Poplar Grove Merlot

Classically Okanagan with velvety tannins + notes of sage & cherry notes.
750 ml, $33.49

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Tinhorn Creek The Creek

A bordeaux blend of mostly cabernet sauvignon featuring dark berry flavours and a spicy finish.
750ml, $62.99

 
 
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By:  Ann Brydle, Quadra GM, Certified Sommelier, Certified Sherry Specialist