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Stacey Metulynsky Featured in MSN/Sympatico Web Videos

Tuesday, July 8th, 2008

MSN/Sympatico through their partnership with Knight Enterprises has released a new section on their lifestyle portal featuring Stacey Metulynsky as the resident wine expert. Learn about wine through this series of webisodes covering everything from how to store wine to how to pair it with your favourite foods.

Visit MSN/Sympatico’s Cooking 101 to access the videos.

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Wine and Music Matching

Thursday, May 15th, 2008

A friend just sent me a link to an interesting article about wine and music. Have a read, there are some great suggestions for music that will enhance a wine when paired. Thanks for the link Tony!

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Monfort Hospital Foundation’s 6th Annual Wine Auction

Saturday, April 19th, 2008

6th Annual Wine Auction -Thursday, May 29, 2008

The Montfort Hospital Foundation’s 6th Annual Wine Auction will take place on Thursday, May 29, 2008 at the Hampton Inn Ottawa & Conference Centre, 200 Coventry Road.

Once again this year, we have a wide inventory of rare and vintage bottles to be auctionned.

Click here to view the Wine Auction Catalogue.

Registration: $40 per person - The fee is totally refundable with any purchase.

From 6 p.m.to 7:30 p.m. : Registration, Lots Inspection, Cocktail & Silent Auction
From 7:30 p.m. to 9:00 p.m.: Live Auction

To register, please complete the Registration Form and fax to 613-748-4928 or return by mail at the address indicated on the form.

If you wish to be part of our generous sponsors for this evening, please consult the Sponsorship Package which offers you excellent visibility opportunities.

For additional information or should you wish to inquire about donating wine bottles for our upcoming auctions, please contact Julie Briand at 613-746-4621, ext. 2009 or by email jbriand@montfort.on.ca

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Love is in the kitchen … a valentine menu from Angie & Stacey

Monday, February 11th, 2008

It’s that time of year again - the pressure of a perfect evening is in the air, an evening of love. Maybe you’re cooking a romantic dinner for two, or perhaps you’re celebrating your love with a group of your favourite friends. Either way, the trick to really enjoying the evening is to keep it simple. Good ingredients, straightforward recipes, perfect wine pairings.

Before you do anything though, check out these simple yet pretty damn sexy recipes with the most mouth-watering wine matches you can imagine. They’re all from our new cookbook and wine pairing guide This Food That Wine, and not only does each recipe look way more difficult than it is to make, but you’ve got the wine matches to go with them for a super sophisticado touch that will blow your loved ones away.

Start sexy and raw

Why not start with something raw? Paired up with some bubbles, you can’t get any sexier, so we suggest Salmon Tartare paired up with a crisp, cool glass of Champagne! No cooking, no pressure, and you can whip up this beautiful aphrodisiac the afternoon of your cozy dinner. The only important thing to remember here is that Sushi grade salmon is a must when making tartare. Your salmon has to be ultra-fresh, so you’ll need to buy it the day of ideally. Just tell your fishmonger what you’re using it for and go for it!

Bubbles make you feel good, and not just because you usually drink it when you’re already having a good time. Those tasty, tiny bubbles actually zip around inside of you faster, increasing testosterone and raising your blood alcohol level, giving you a rush. But that’s not where the magic of the bubbles ends. The fruity fizz of sparkling wine makes it super food friendly, especially with spicy, salty, or smoky flavours. Why? Well, the bubbles keep the wine light and refreshing, so it quenches your thirst and cools off your taste buds, making you ready for another bite. Champagne is the cadillac of bubbles and the most romantic of all wines. Though it can be on the pricey side, if you’re really out to impress your Valentine, this is the time to splurge! If your romantic dinner is on a budget, however, there are lots of less expensive sparkling wines on the market too – look for something made in the Champenoise method (Cava from Spain is a great choice). And the best part is if your Valentine’s evening is a dinner for two, there are lots of half (or even smaller) bottles of bubbly on the market so you can actually make it to the main course!

Romance your valentine with luscious cherries

Next up - the main course! Nothing says Valentine’s more than cherries, goat’s cheese and pork, Oh My! Flavour, texture and colour all pop in this dish. Sweet, dark cherries against the rosy pork, contrasting with the bright white goat’s cheese. It’s lovely to look at, sweet, sour and savoury to taste, and about as Valentine’s day as meat can get! If fresh cherries aren’t available you can easily use frozen. Just thaw them out and drain them ahead of time.

And if Champers wasn’t enough to seduce your loved one, how about a velvety-smooth red that fills your mouth and melts your heart? Though pork tenderloin is a light meat, the cherry sauce brings it up to a red wine level, so you want to pick something that has a lot of body and fruit flavour, without a lot of tannins that would overpower the delicate pork. Our first pick is Primitivo, the Italian brother of California’s Zinfandel, but if you can’t find one try a Merlot or Sangiovese instead. And here’s a little tip – use the same wine you’re drinking to make the sauce – the pairing will be absolutely perfect!

The ultimate seduction - chocolate

As far as we’re concerned there is no other way to end a respectable meal of love than with chocolate. This dense, silky-smooth chocolate tart will make you look like you have skills that extend way beyond the kitchen. In fact, this tart may be the currency of love … If you’re not a big fan of making pastry, you can buy a tart shell, or buy little ones and make mini tarts, just don’t forget to serve with a small scoop of vanilla ice cream or even better, a small scoop of raspberry gelato.

And definitely don’t forget a drop of wine with your chocolate tart. If you really want to seal the deal on your evening of romance, a perfectly paired dessert wine will do it. Although dessert wine is often overlooked, it can be one of the highlights of your meal. The most important thing to remember is that you have to balance the sugar – if you’re serving sweet food, the wine has to be equally as sweet so it doesn’t end up tasting dry and bitter. Our favourite wine to serve with chocolate is Banyuls, France’s answer to port. Chocolate + Banyuls = Heaven. We’re serious. It’s a rich, fortified wine with ripe fruit flavours and luscious sweetness that somehow makes chocolate taste better than it does on its own. If you haven’t already fallen in love, it might happen tonight … let the romance begin.

The recipes and wine pairings

Salmon Tartare

Makes 8 Endive spears

8 ounces (250g) fresh sushi quality salmon fillet, belly, pin bones and skin removed (tell your fish guy what you are using it for)

2 teaspoons (10ml) of the best quality olive oil you have

1 ½ teaspoons (7.5ml) of lemon oil

2 teaspoons (10ml) of fresh chives, finely chopped

1 Tablespoon (15ml) of shallots, finely chopped

1 teaspoon (15ml) of sea salt (add more if you think it needs it)

1 full bulb of fresh Belgium Endive

Fresh chives for garnish (if you like)

Using a sharp knife, finely mince the salmon until a fine mixture is achieved (don’t use a food processor for this, it will kill your fish and turn it to mush). Place the minced salmon in a non reactive glass bowl. Stir in the olive oil, lemon oil, chives, shallots and salt. Put the bowl in the refrigerator and chill for 20-30 minutes. Use a sharp knife to remove the hard base form the bottom of the endive. Pry apart the leaves, trying to make sure they are whole and intact, this way you won’t spill down your shirt while eating.

To serve you have two choices, you can spoon 1 tablespoon (15ml) of the tartare onto the rib of the endive leaving the top yellow section of the leaf unfilled, or you can put your lovely tartare into a nice clean bowl and serve with the endive or potato chips on the side. Garnish with chives if you like.

Serve cold.

Wine pairing – Champagne

Lanson Black Label Brut Champagne (Vintages 041889, $44.95 750 mL; Vintages 974980, $23.75 for the half-bottle)

Veuve Clicquot Brut (LCBO 563338, $69.45, 750 mL; LCBO 389056, $37.05, 375 mL; LCBO 605444, $21.15, 200 mL)

Goat Cheese Stuffed Pork Tenderloin with Red Wine Balsamic Cherry Sauce

Serves 6

2 Pork tenderloins, centre cut, approximately 6 inches (152 mm) each in length with silver skin removed

Salt and pepper to taste

3/4 cup (180ml) goat cheese, crumbled

Zest of 2 lemons

1 1/2 Tablespoons (22.5ml) fresh basil, chopped

1 Tablespoon olive oil (15ml) + 1 Tablespoon (15 ml)

1 teaspoon (5ml) cracked pepper

Butcher twine

Salt and pepper to taste

1/2 cup (125ml) red wine

1/2 cup (125ml) fresh cherries, pits removed and chopped

1/2 Tablespoon (7.5ml) balsamic vinegar

Salt and pepper to taste

Preheat oven to 400F (200C). Use a sharp knife to "butterfly" the pork tenderloin. This is done by making an incision mid way through the length of the tenderloin (so it opens like a butterfly). Be sure to leave the loin with at least 1/2 inch (12 mm) uncut at the base. Do the same with the other loin. Season with salt and pepper. Cover with plastic wrap and using a rolling pin (or a meat tenderizer), gently pound on the meat until the surface is flat. In a medium-sized bowl mix together the goat cheese, lemon zest and basil with 1 Tablespoon (15 ml) of olive oil and the pepper. Pull the plastic wrap off the meat and spoon the goat cheese mixture evenly over the centre leaving a 3/4 inch border. Roll up to make a nice compact even loin. Do the same with the other tenderloin. Use butcher string to make even ties on every inch of the loin, to keep the roll intact.

Rub 1 Tablespoon (15ml) of the olive oil all over the pork loins. Season with salt and pepper. Set a large oven proof skillet over medium high heat, add the remaining olive oil and allow to it to heat up for about 30 seconds. The pan should be hot but not smoking. Put the pork loins in the skillet and cook until a deep golden brown caramelized crust forms. Place the skillet in the preheated oven and allow them to cook for another 12 minutes or until a meat thermometer reads 145F. Pull the pork out of the oven, place the loins on a plate and cover loosely with foil.

Put the empty skillet back on the heat and turn up the stovetop to medium-high. Add the red wine and with a wooden spoon, scrape up all the porky caramel bits from the bottom of the pan. Add half the cherries and the balsamic vinegar and allow the mixture to continue to cook for 5 minutes. Add the rest of the cherries and cook for another minute. Once the sauce is slightly reduced and the cherries are all warmed up, season with salt and pepper.

To serve slice the tenderloin using a sharp knife. Divide the pork on to six plates and drizzle with the cherry sauce. Serve immediately.

Wine pairing - Primitivo

La Pisara Primitivo 2004 (Vintages 051656, $15.85)

Lirica Primitivo di Manduria 2004 (Vintages 669580, $15.75)

Bittersweet Chocolate Tart with Almond Crust

Serves 6 to 8

Pastry

2 cups (500ml) toasted almonds

1/3 cup (90ml) sugar

3 cup (750ml) all purpose flour

1 cup (250ml) unsalted butter –room temperature (8oz)

1 large egg

1 teaspoon (5ml) vanilla

Chocolate Filling

¾ cup (180ml) 35% cream

1/3 cup (90ml) 10% cream

7 oz good (200g) quality bittersweet chocolate, finely chopped

1 large egg, lightly beaten

In a food processor puree the almonds on pulse until they have the consistency of a graham crumb (watch not to get too excited about blending them or you will make almond paste).

Add the sugar and flour to your almonds and continue to blend until fine. Add the butter, egg, vanilla and blend to incorporate all ingredients. Don’t be shy to pull off the lid and scrape the sides and corners with a spatula. If the pastry is too dry, than feel free to add a tablespoon of water. At this point you are going to divide the dough into 2 equal pieces, wrap them tightly in plastic. You can freeze one now for later and refrigerate the other for 30 minutes before using.

Grease and flour a 10” pie plate. On a lightly floured surface, roll out your dough to 1/8 of an inch thickness. Lay it in you prepared pie tin. If there are any holes in the pastry, patch them with other little pieces of pastry. Pop this fella in the freezer for 15 minutes to give it a good chill. Preheat the oven to 350F(180C). Bake the tart shell for 10-15 minutes or until golden brown. Allow to cool. Reduce the oven temperature to 275F(135C).

Put both creams in a small saucepan and bring them to a simmer over moderate heat. Remove the pan from the heat and immediately add the chocolate stirring constantly until the chocolate is totally melted and the mixture looks silky and smooth. Allow to cool to room temperature. Whisk in the egg to the cooled chocolate, until well blended. Pour the filling into the cooled tart shell. Bake in the center of a preheated oven until the filling is slightly firm but still trembling just in the center, 15-25 minutes. You need to keep an eye on it since everyone’s oven temperatures seem to be different. Remove from the oven and place on a rack to cool and set for 1 hour before cutting into it.

Wine pairing – Banyuls

Joseph Nadal Odysseus Banyuls Grand Cru 1996 (Vintages 043125, $29.70)

Domaine Madeloc Banyuls Cirera 2005 (Vintages 048041, $25.85, 500 mL)

(article written by Angie MacRae and Stacey Metulynsky, recipes taken from their book This Food That Wine, co-authored by Chris Knight)

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Culinology: the future of cooking, with Chef Marc Lepine

Monday, February 11th, 2008

Are you bored with the everyday cooking class where you grill, steam, and braise? Would you rather smoke your dessert instead of eat it, or watch your warm ice cream melt as it cools down to room temperature? Or do you believe that food can’t actually levitate off your plate? THEN THIS IS THE EVENT FOR YOU!

Chef (or should I say Mad Scientist) Marc Lepine joins Groovy Grapes sommelier Stacey Metulynsky at the urban element for Culinology: the Future of Cooking. Marc is busy working on the launch of his new restaurant that will be all about culinology (we’ll keep you posted as more information is available), but he’s giving us a sneak peek to see first-hand some of his innovative, cutting-edge food concepts. Yes, liquid nitrogen is a standard in Marc’s kitchen, and that’s just
the beginning. Unusual food means that pairing wine can be a challenge, but Stacey will be on hand to offer her creative wine selections to enhance the evening.

Marc is keeping most of his mind-boggling menu under wraps, but we managed to convince him to give us a sneak peek. If you love popcorn, how does shrimp sous-vide with buttered popcorn puree and star anise smoke sound? And if you’ve got a sweet tooth, how about free-form apple crumble with charred rosemary ice cream and jumping sugar?

Join us on March 6th at the urban element to see what else Chef Marc has up his sleeve!

Date: Thursday, March 6th, 2008
Time: 6:00 p.m. - 9:00 p.m.
Location: The Urban Element (424 Parkdale Avenue, Ottawa)
Tickets: $125 + tax, book by calling 613-722-0885 or email bookings@theurbanelement.ca

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Henry of Pelham Wine Dinner at Empire Grill

Monday, February 11th, 2008

Come and celebrate Empire Grill’s 10th Anniversary with a special winemaker dinner featuring Henry of Pelham’s Daniel Speck. Daniel will dig into his wine cellar to sample 10 year old wines alongside recent vintages to highlight the 4 course dining experience. $110 per person (includes food and wine)* Reservations are required, as space is limited: 613 241-1343 or ashaw@rogers.com

Here’s the menu and line-up of wines …

Reception

Cuvée Catharine Brut (sparkling wine) paired with assorted canapes: Beef tenderloin with gorgonzola, Mariposa duck breast with caramelized onions and cranberry chutney, Smoked Norwegian salmon mousse in phyllo

First Course

2006 Riesling Reserve and 1998 Riesling Reserve paired with Lobster ravioli with a cognac, vine ripe tomato pesto cream

Second Course

2004 Merlot Reserve and 1998 Merlot Reserve paired with a trio of carpaccio: Bison tenderloin with brandy, herbs de Provence, Certified Angus Beef tenderloin with roasted garlic, olive oil and Empire specialty steak spice, and Elk tenderloin with chipotle, maple, olive oil

Third Course

2005 Baco Noir Reserve and 1998 Baco Noir Reserve paired with New York Striploin with a Baco reduction, fingerling potatoes and poached green beans

Dessert-Cheese Course

2005 Botrytis Affected Riesling and 1998 Botrytis Affected Riesling paired with Geai Bleu, Dependence du Manoir; Riopelle, Ile-aux-Grues; Niagara Gold, Upper Canada Cheese Company and Assorted Chutneys

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Wine Country is coming to town!

Thursday, January 24th, 2008

This February, Ottawa is lucky to be hosting Ontario Wine Country! Not only is the Winter Wine Fair an event not to be missed, but we’ve also got two amazing wine dinners coming up. What a unique opportunity it is to dine with a winery principal, tasting special cellar selections that are carefully paired with just the right menu. These dinners are filling up quickly so reserve your place today!

Cave Spring Cellars Winemaker Dinner at Restaurant E18hteen
Wednesday, February 6, 6 pm Cocktails, 7 pm Dinner
Restaurant E18hteen, 18 York Street, Byward Market, Ottawa
Cave Spring Cellars was founded in 1986 by grape grower Leonard Pennachetti and wine maker Angelo Pavan. From the beginning, they have vinified vitis vinifera grapes - the noblest grape varieties of the Old World - from vineyards along Niagara’s Beamsville Bench. Join Thomas Pennachetti as he guides you through this fantastic four-course dining experience prepared by Restaurant E18hteen’s Executive Chef Matthew Carmichael. $75 per person (includes food and wine) plus tax and gratuity. Wines to be tasted include Cave Spring Cellars Brut, Dolomite Riesling, Cabernet Franc Estate, Indian Summer Riesling, and Riesling Ice Wine. Registration is required, as space is limited: call (613) 244-1188 to book.

Henry of Pelham Winemaker Dinner Celebrating Empire Grill’s 10th Anniversary
Wednesday, February 13, 6pm
Empire Grill, 47 Clarence Street, Byward Market, Ottawa
Come and celebrate Empire Grill’s 10th Anniversary with a special winemaker dinner featuring Henry of Pelham’s Daniel Speck. Daniel will dig into his wine cellar to sample 10 year old wines alongside recent vintages to highlight the 4 course dining experience. $110 per person (includes food and wine) plus tax and gratuity. The line-up of wines is: Cuvée Catharine Brut, Riesling Reserve (2006 and 1998 vintages), Merlot Reserve (2004 and 1998 vintages), Baco Noir Reserve (2005 and 1998 vintages), and Botrytis Affected Riesling (2005 and 1998 vintages). Registration is required, as space is limited: call 613 241-1343 to book.

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Wine Appreciation at Algonquin College

Thursday, January 24th, 2008

The Algonquin Wine Appreciation program has opened a new section for its wildly-popular Wine Appreciation - Introduction course. This is an introductory course for both seasoned wine-lovers and enquiring novices. You will learn about major grape varieties, wine law systems, wine regions, wine making techniques and much, much more. You will taste 50 to 60 wines over the ten Thursday evenings that this course is held. The time is from 7 PM to 10 PM, beginning January 31st and continuing until April 3rd. For more information contact Assistant Coordinator, Mark Tandan tandanm@algonquincollege.com or follow this link http://www.sommelier.ca/

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Taste of Winterlude Jan 24 to Feb 10 2008

Monday, January 14th, 2008

What is there to do in Canada’s Capital this winter? Warm up to Winterlude with Taste of Winterlude January 24-February 10 2008. We are helping with a few of the events and thought it would make sense to offer a guide on our blog.

About Taste of Winterlude
The NCC and American Express are proud to present the 3rd edition of Taste of Winterlude, from January 24 to February 10, 2008. Choose from exclusive prix-fixe menus, select fine dining experiences and other culinary delights at some of our most popular restaurants in Ottawa-Gatineau.

Chefs at some of Ottawa-Gatineau’s most popular restaurants have created special prix fixe menus. The three-course table d’hôte menus are available for $20, $30 or $45 per person.*

Key dates/events:

January 14- 18: American Express® Cardmembers receive first chance to register for Prix Fixe menus for any date Jan 24-Feb 10. View menus online and call restaurants directly to book.
January 19: Anyone can start to book Prix Fixe Menus. View the menus online and call the restaurants to book.
January 29: Walkabout Winter Feast (SOLD OUT)
February 1: Celebrity Chef and Sommelier Dining Experience, Chef Angie MacRae and Sommelier Stacey Metulynsky co-hosts and co-authors of This Food That Wine host a dinner with wine at the urban element. $150 + applicable taxes. Call (613) 722-0885.
February 4: Chefs’ Collaborative Dinner, $137 + applicable taxes, includes multi-course menu and wine. Call (613) 271-3555.
February 5: Winter Wine Fair featuring VQA Ontario wineries at the Government Conference Centre. $45 admission. Call (613) 715-9399.
February 6: Cave Spring Winemaker Dinner at Restaurant 18, $75 plus applicable taxes, call (613) 244-1188.
February 13: Henry of Pelham Winemaker Dinner and 10th Anniversary for Empire Grill, $110 plus applicable taxes, call (613) 241-1343.

>> Here’s a copy of the Taste of Winterlude Brochure (1MB, PDF) << you’ll see all over the city.

Do you know anyone who loves wine and food in a winter setting? Send them a link to this page or point them to www.winterlude.gc.ca/taste/ so they can learn more.

* prices are before taxes and do not include beverage costs.

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Menu for Dining Experience with Chef Angie MacRae and Sommelier Stacey Metulynsky

Sunday, January 13th, 2008

Angie MacRae and Stacey Metulynsky Join Chef Angie MacRae and Sommelier Stacey Metulynsky at the Urban Element for an unforgettable cooking demonstration and wine-paired meal featuring local ingredients and libations. While Angie demonstrates easy cooking techniques and shares fun chef secrets, Stacey gives easy wine pairing tips and tricks for each dish. They bring fun into the kitchen and heat up Winterlude with their engaging, spirited presentation. This dining experience includes a four-course dinner with wine pairings and a copy of the cookbook This Food That Wine, signed and personalized of course!

Date: Friday, February 1st, 2008
Time: 6:00 p.m. - 9:00 p.m.
Location: The Urban Element (424 Parkdale Avenue, Ottawa)
Tickets: $150 + tax, book by calling 613-722-0885 or email bookings@theurbanelement.ca

Check out the fantastic menu, featuring recipes from the book This Food That Wine:

Jerusalem Artichoke Soup - a simple but impressive soup prepared using locally grown Jerusalem Artichokes, a vegetable native to Canada. Angie demos the tricks to making a velvety-smooth soup and shows simple garnish ideas. Paired with an oak-aged Chardonnay sourced from our closest Ontario wine region – Prince Edward County.

Pan Seared Maple Trout with Apple Turnip Compote – Angie puts together a truly Canadian dish featuring a trout, apples, turnips, and maple syrup. Stacey pairs it up with a uniquely Ontarian Vidal as the perfect complement to Angie’s delicious dish.

Saskatoon Berry Sauce – food doesn’t get anymore Canadian than this! Angie takes the fear out of cooking game meat and introduces everyone to the delicious Saskatoon Berry. Stacey goes west for her wine pick, with a delicious Meritage blend from British Columbia’s Okanagan Valley.

Ricotta Fritters with Apple Ice Cider Glaze – Angie uses locally produced cheese to create a sinfully delicious doughnut, while Stacey pours some Quebec Apple Ice Cider into a pot of simple syrup to create an intensely flavoured glaze. Angie shows how easy it is to make your own doughnuts and Stacey chats about how to pair wine with sweet food.

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Archive for the 'Groovy Grapes News' Category

Stacey Metulynsky Featured in MSN/Sympatico Web Videos

Wine and Music Matching

Monfort Hospital Foundation’s 6th Annual Wine Auction

Love is in the kitchen … a valentine menu from Angie & Stacey

Culinology: the future of cooking, with Chef Marc Lepine

Henry of Pelham Wine Dinner at Empire Grill

Wine Country is coming to town!

Wine Appreciation at Algonquin College

Taste of Winterlude Jan 24 to Feb 10 2008

Menu for Dining Experience with Chef Angie MacRae and Sommelier Stacey Metulynsky

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