Taste the Season at Home

Method
Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 tsp salt and cook on simmer until potatoes are tender. 5 minutes. Drain potatoes and garlic, reserve 1 cup of cooking liquid. Mash potatoes and garlic with hand masher or ricer. Slowly fold in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning.

Preheat the oven to 400°. In a small bowl, mix mushrooms with 2 tbsp canola oil, half the Trius Cabernet Sauvignon and salt. Mix and place on one half of a baking sheet. In a separate bowl, repeat with the remaining wine, oil and salt for the shallots. Place on the other half of baking sheet. Roast the mushrooms and shallots for about 30 minutes, until tender and glazed. Stir every 10 minutes. Cook until browned and tender.

Serve the roasted mushrooms and shallots over the mashed potatoes in a bowl. Garnish with parsley and drizzle with olive oil. Serve hot or warm.

Peller Estates Recipe

Smoked Chipotle, Mushroom and Beef Lasagna

by Chef Jason Parsons

Paired with Peller Estates Private Reserve Baco Noir 2018

Bolognaise Ingredients

Lasagna Ingredients

Method
Warm the grapeseed oil in a large pot over medium heat. Add in the onions, garlic and sauté without browning. Once the onions are translucent add in the beef and cook until browned. if a large amount of fat releases from the beef, strain the fat off before continuing. Add in the cumin and the forest mushrooms. Continue to brown until the mushrooms start to soften. Add in the smoked chipotle, diced tomatoes and tomato paste. Cook the paste out for one minute. Add the Baco Noir and using a wooden spoon, release anything that might have stuck to the bottom of the pan. Add in the tomato puree, herbs and simmer for approximately 30 to 40 minutes. Once cooked down set aside until you are ready to assemble your lasagna.

Using a metal ring mold, layer in the ingredients in the order listed below. A ring of pasta, topped with a spoonful of bolognaise sauce, slice of provolone cheese, a mixture of grilled zucchini, mushroom and cream sauce (not too much sauce, just enough to bind them). Followed by a slice of mozzarella, grated parmesan and then repeat. Starting with the ring of pasta again. Continue until your ring mold is filled to the top, but make sure to finish with a ring of pasta, slice of mozzarella and grated parmesan. This will give the lasagna and nice presentation on the top.

TOP
Sliced mozzarella & grated parmesan
Ring of pasta
Sliced mozzarella & grated parmesan
Zucchini, Mushroom, Cream Sauce mix
Sliced provolone cheese
Bolognaise Sauce
Ring of pasta
Sliced mozzarella & grated parmesan
Zucchini, Mushroom, Cream Sauce mix
Sliced provolone cheese
Bolognaise Sauce
Ring of pasta
BOTTOM

Once the individual lasagnas are assembled, slowly bake in a 375° oven. Remember, everything is already cooked so you are melting the cheese and heating everything up. Once it is hot through to the center, you can remove from the oven and allow to rest for at least 5 minutes. This will help everything to stick together. Place the lasagna in the center of the serving plate before removing the ring. Serve with additional tomato sauce, fresh basil leaves and more grated parmesan cheese.

Wayne Gretzky Estates Recipe

Chardonnay Butter Roasted Spaghetti Squash

by Chef Maurice Desharnais

Paired with Wayne Gretzky Estates Chardonnay 2016

Ingredients

Method
In a small saucepan, heat up the Chardonnay wine slowly and add the chopped garlic, cumin and chili powder. Reduce the wine down to about ½ cup. Once reduced, add the butter and melt until incorporated.

Meanwhile, preheat the oven to 375°. Place the cut in half squash onto a lined baking sheet, open side up. Brush the inside of the squash with the Chardonnay butter mixture and place into the oven. Brush the squash every 10 - 12 minutes with the butter mixture. Cook the squash for about 45 minutes or until tender with a fork.

While the squash is cooking, mix the breadcrumbs, parmesan cheese and parsley together. Set aside. Once the squash is fork tender, remove from the oven and let cool for 10 minutes. Carefully pick up each half with a towel in your hand and proceed to scrape the inside with a large fork. The squash should come out like spaghetti, scrape into a bowl. Repeat with the other three halves. Pour the remaining butter mixture onto the squash and toss together. Divide the mixture onto the plates and top with the cheese bread crumb mixture.