Objective: a venue to showcase, create and share the passion of the kitchen.

Mission: to feature local, regional and seasonal inspired creations from growers, farmers, foragers and others via the `studio’.  This will be done using the studio method of teaching, sharing and facilitating.  The fundamental principle is agri-sustainability in a vineyard setting.

Vision: The Niagara region known for its historical reference to agricultural abundance and the families that generation after generation support the land, now find a thundering eco-tourism  industry that can support `value added’ experiences to locals and visitors of the region. In addition, an acute awareness to the natural surroundings of the escarpment and recognizing environmental features, we have captured the essence of `field to table’.

Love Your Food
The art of fine cuisine is a product of passion, intelligence and standards.

Chef’s must posses an eye for quality – we search for exceptional ingredients.

Cooking has and will continue to become a scientific art – this means that method and precision will leave nothing to chance.

Gone are the days of brown/white sauces, espagnols, béchamel, mornay. Today, a gentle reduction of stocks, cream, butter and eggs are used because we cherish light sauces; sauces that blend and exalt flavours.

Know your FOOD! Know what vanilla tastes like – smells like. Know cheese – their types and flavours. Seasonal/regional always tastes best – search for taste.

Support people who support the land – support your local growers. Engage people with food – understand where it comes from – understand your ingredients.

Smell of all your senses, is memory driven. Food sustains both the mind and body.

Remember simple presentation, quicker preparation and a strong emphasis on great products.

FRESH Floral Design
Gone are the days of grey, while spring welcomes us with fresh vibrant colors and intoxicating fragrance. I love the simplicity and beauty of spring blooms. Try to keep your spring arrangements simple by filling your vases with one type of flower like tulips or lilacs. For more of an impact combine 3 to 4 different blooms with contrasting colors and textures from soft pastels to vibrant solid colors. Always keep in mind what grows together goes together. For a more organic look why not add a few sprigs of asparagus or fiddleheads into your arrangement, it will most certainly spark conversation!

Jannine Lavoie
FRESH Floral Design
4591 Second Avenue, Niagara Falls, ON
T. 905.357.9389
C. 289.257.0567
F. 905.357.9259
E. flowers@freshniagara.com
www.freshniagara.com

The Vineyard:
Magical things are happening at 4075 Moyer Road. Tucked away in this beautifully serene setting, one feels removed from the pressures of everyday life. This is your chance to sit back and relax; let us take care of you.

Chef Mark Picone creates exquisite dishes in the open kitchen right before your eyes. But Chef is not the only one (busily) creating. Step outside onto the terrace and you notice that you are surrounded by acres of gently rolling hills of vines. These are 25 year old Riesling vines, and they are quietly producing some of the most stunning fruit Niagara has ever seen. In fact, for the last 4 years this fruit has been showcased by the talented Charles Baker in his pinnacle wine “Charles Baker Riesling, Picone Vineyard.” (www.charlesbaker.ca)

Riesling is one of the world’s most versatile wines. Its fine balance of fruit and acid make Riesling a perfect aperitif or a lovely complement to the most delicate of dishes. But Riesling doesn’t stop there, its quiet strength lies in its structure. The best will be able to take on the heartiest of foods as well.

The lifted citrus, orange blossom and spice aromas that are inherent to well made Riesling are enhanced by the seasonings used in this recipe. We look to Riesling’s subtle sweetness to complement the natural sweetness of the scallops, while relying on Riesling’s acidity to cleanse the palate, making us eager for another bite, and another sip, and another bite... mmmm.

Jennifer Wilhelm
Certified Sommelier
Wine Finesse
winefinesse.com
info@winefinesse.com

Spring Recipes

Olive Oil Poached Jumbo Scallops with Early Spring Asparagus Slaw
Serves 4

Nothing brings in the spirit of spring like fresh picked asparagus and this simple yet elegant appetizer is quite easy yet elegant enough to impress!

Scallops
8 - scallops - U10
1 L - olive oil, fruity
Seasonings: bay leaves, peppercorns, star anise, orange zest, cinnamon stick

Method

1. Infuse oil with seasoning and heat to 46C (100F)
2. Add scallops and poach until tender, 6 – 8 minutes or until desired doneness

Asparagus Slaw
1 - bunch asparagus
1 - orange
75 mL - Olive oil
Salt and freshly ground black pepper
5 mL - honey

1. Wash asparagus, remove bottoms and using a peeler, shave spears for slaw. 
2. Peel and section the orange. Reserve for dressing the plate.  Reserve any juices as you will need about 25 ml.
3. Dressing: combine the juice, olive oil and honey.  Season to taste.
4. Dressing peeled asparagus.

Plate

1. Artfully arrange orange segments over four plates.
2. place one quarter of slaw in middle of plate and top with scallops.
3. drizzle any reserved dressing on top and serve.

Enjoy!