Coming up on today’s show, we are talking about glorious food and drink from “across the pond” as they say. We’ll be covering from Ireland a feisty celebrity chef and an award winning whiskey. And from the UK a taste of England in a spirit you will covet. We promise!
We’ll start off with an Irish segment and an internationally known Celebrity Chef, visiting here in Toronto. She is Clodagh McKenna. You may have seen her on Rachel Ray ,on The Today Show or maybe even Marilyn Dennis. She is a TV Host, Cookbook author and restauranteur. How does she do it all?
She is absolutely divine and you are going to love her!!
Roast Pancetta Wrapped Turkey with Guinness and chestnut gravy
So with the holiday season fast approaching Clodagh was recently here in Toronto to host an intimate and interactive holiday entertaining event. The Wine Ladies were guests at the event and witnessed her Irish charm and fabulous cooking talents first hand! Clodagh shared not only her entertaining tips but also a few Guinness based holiday season recipes.CLICK HERE for recipes.
And then to our second segment we turn our focus to England and to the recently crowned “World’s Best Vodka” Chase Vodka, awarded in San Francisco. Chase Vodka is the first and sole British potato vodka on the market. Unique to Chase, it is truly a field to bottle spirit, with the full pedigree potatoes, grown, mashed, fermented and distilled on the Chase family farm deep in middle England.
We welcome head ambassador James Chase to the show. We learn a little about the company, what makes Chase so special, so smooth and so delicious! Perfect for the holidays too with beautiful packaging.
And to close off the show we are back to the Irish. Here’s one of the favorites of the boys in Susanne’s household, and that is Walsh’s Writers’ Tears Irish whiskey!
Our final guest today is the founder of Walsh Whiskey Distillery, Bernard Walsh. Joining us to share the story of Irish whiskey, from its earliest days, to now, how its made, how best to enjoy and what makes Writers’ Tears so unique and special. Bernard Walsh.
What better way to spend a Wednesday night in Toronto than meeting Ireland’s most lovely Celebrity Chef Clodagh McKenna, enjoying a beautiful Irish Christmas dinner complete with a glass of Guinness! Doesn’t get much better than this!
We were invited to Dish Cooking Studio for an intimate and interactive holiday entertaining event on November 28, 2018. Chef Clodagh McKenna shared her own personal holiday entertaining tips and tricks as well as providing a cooking demo of three holiday-inspired Guinness-based dishes perfect for the upcoming holiday season.
Check out exclusive interview with Chef Clodagh on our audio podcast.
Susanne, Chef Clodagh and Georgia. A toast of Guinness to bring in the holidays!
Check out all the recipes here below.
Guinness Prawn Tempura
Guinness Prawn Tempura
METHOD 1. For the batter, sift the flour and soda together into a medium bowl. Make a well in the centre and add the egg and Guinness. Whisk from the centre outwards until just combined. Allow the batter to stand for a few minutes in a cool place. 2. Heat the canal oil in a deep heavy-bottomed pan until a breadcrumb sizzle and turn brown when dropped into it.
Dip the prawns into the batter
3. Dip the prawns into the batter and carefully add to the hot oil to deep-fry in batches for 2-3 minutes or until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper. 4. To make the chilli aioli crack the egg yolks into a bowl along with a teaspoon of dijon mustard and lightly whisk. Whisk the oils into the egg yolks slowly. The agile will begin to get thick and creamy. Stir in the white wine vinegar, garlic and chilli flakes. Season with sea salt and freshly ground pepper. 5. Serve the chilli aioli with the Guinness prawn tempura log its the rosemary salt.
Roast Pancetta Wrapped Turkey with Guinness and Chestnut Gravy
Roast Pancetta Wrapped Turkey with Guinness and Chestnut Gravy
METHOD 1.Pre-heat the oven to 4ooF/gas mark 6 2. If you are using a frozen turkey its best to thaw the bird in the fridge. A turkey will need about 24 hours to thaw for every 4 lbs. Take the turkey out of the fridge one hour before roasting to allow the meat to relax and come to room temperature, which will make the meat more tender. Next remove the giblets from the inside the bird’s cavity because these cannot be cooked with the turkey. Wash the cavity and dry completely with kitchen paper, then season with sea salt and freshly ground pepper.
Fill the cavity of the turkey
3. Fill the cavity of the turkey with sprigs of fresh thyme, the cavity should only be filled half way to allow hot air to circulate and the turkey to to cook more evenly. Line the roasting tray first with the shallots, carrots, garlic and thyme. Place the turkey on top. This will flavour the turkey even whilst cooking. 4. Next stretch the strips of pancetta by rolling them with a rolling pin. Then arrange about three -quarters of the pancetta over the breast, overlapping the slices and wrap the legs and thighs with the remaining pancetta. Tuck the slices of orange around the turkey. 5. Lastly, place the turkey in the pre-heated oven. Then reduce the heat to 250F. After 45 minutes take the turkey out of the oven and baste the juices from the pan over the turkey. Cover loosely with tin foil and return to the oven and cook for three and a half hours. Continue to baste the turkey every 45 minutes.
Check to see if the turkey is cooked
6.Check to see if the turkey is cooked by inserting a skewer into the thickest part of the thigh. The juices should run clear. When you have taken the turkey out of the oven leave it to rest for 30 minutes with a loose tent of tin foil to keep it warm. This will allow the juices to redistribute themselves giving tastier meat.
7. Once the turkey has cooked and is resting on a board then make the gravy. Carefully pour 4 tbsp of the juices from the roasting tin into a saucepan and place over a medium heat. Whisk in the flour, followed by the Guinness chicken stock, thyme and bay leaf. Bring to the boil, then reduce the heat and simmer for 20 min, then whisk in the chestnut puree and season with sea salt and freshly ground black pepper. Strain the gravy into a jug, discard the herbs.
Guinness Maple and Ginger Pudding with Crystallized Ginger Caramel Sauce
Guinness Maple and Ginger Pudding with Crystallized Ginger Caramel Sauce
METHOD
1. Sift the flour and soda into a bowl with the ground ginger. In a separate bowl, beat the butter with the sugar and maple syrup until light and fluffy. Beat in the eggs one at a time, followed by the Guinness. Fold the dry ingredients into the creamed butter and egg mixture adding the milk to give a soft dropping consistency. Stir in nuts and raisins. 2. Spoon the mixture into a glass bowl, then cover with greased grease proof paper and foil, ,making a pleat in the centre of both. Tie securely with string. Suspend the bowl over a saucepan half filled with water over a medium heat. When the water comes to a boil reduce the heat and reduce to simmer. Steam the pudding for 1 1/2 hours, checking regularly to make sure that the pan doesn’t boil dry.
Next make the crystallized ginger caramel sauce.
3. Next make the crystallized ginger caramel sauce. Place the butter, cream and maple syrup together in a small pan and stir over a low heat until well mixed. Bring to a boil, simmer for three minutes, then stir in the finely chopped crystallized ginger. 4. Carefully tip the pudding on to a serving plate or cake stand and pour the crystallized ginger caramel sauce on top.
The Wine Ladies enjoy a change of pace with a beautiful glass of Guinness. Ireland’s no 1 export! Cheers!
https://www.thewineladies.com/wp-content/uploads/2018/12/ChefClodaghMcKennaGuinness.jpg9601280Susanne Seelig-Mensehttps://www.thewineladies.com/wp-content/uploads/2017/08/WineLadiesLogoTransparent.pngSusanne Seelig-Mense2018-12-01 07:20:022018-12-05 12:31:29Enjoying our first Christmas Dinner of the Season with Celebrity Chef Clodagh McKenna and Guinness!
Amazing structured tasting and luncheon at George Restaurant, Toronto. The Women in Wine. Left to right: Megan Schofield, Robert Mondavi Winery, Vitalie Taittinger, Champagne Taittinger, Georgia, Jennifer Huether, Master Sommelier, Susanne, Louise Engel, Featherstone Estate Winery and Susana Balbo, Susana Balbo Wines.
Happy Mother’s Day
We spent a beautiful Saturday afternoon in May just before Mother’s Day at George Restaurant in Toronto. What an amazing treat!
A pre Mother’s Day event celebrating mothers and some super wines made and marketed by some very accomplished Women in Wine from around the world. The afternoon consisted of a formal structured tasting moderated by Jennifer Huether, Canada’s first Master Sommelier who did an outstanding job! Followed by a 4 course luncheon created by Executive Chef Lorenzo Loseto, GEORGE Restaurant
Just coming off of Malbec World Day, April 17th, we were delighted to see another beautiful Malbec to enjoy. This one did not disappoint. The Susana Balbo Signature La Delfina Altamira 2013 VINTAGES#: 127514 $75.00 per bottle. Exploding aromas of blackberry, black cherry, and violets framed by hints of oak. This is a rich and ripe style of wine, reigning in the fruit and focusing it into a long finish. Salud!
Structured Tasting included: Taittinger Comtes de Champagne 2006, Featherstone Black Sheep Riesling 2017, Susana Balbo Signature La Delfina Altamira 2013 and Robert Mondavi Winery Reserve Cabernet Sauvignon 2014
Jennifer Huether Canada’s first Master Sommelier moderates the structure tasting with the Women In Wine. Jennifer represents California’s Jackson Family Wines in Canada.
Reception after the structured tasting featured the Featherstone Rose 2017
Louise Engel
Co-owner, Featherstone Estate Winery
Before entering the wine game in 1999, Louise and her partner, David Johnson, ran a gourmet specialty shop in Guelph. Louise and David have consistently taken an eco-friendly approach to farming. In 2003, Louise became a licensed falconer, working with birds of prey to deter nuisance birds in the vineyard. In 2007, Louise and David pioneered the use of lambs in vineyards in Canada; their top -selling signature wine, Black Sheep Riesling, is named for this natural vineyard practise.
Reception after the structured tasting featured the Taittinger Brut Reserve Champagne
Vitalie Taittinger
Communication and Marketing Director, Champagne Taittinger
Vitalie graduated from the Emile Cohl School of Art, in Lyon, in 2001. In 2004, with Gilles Bernard, she published a monograph on the surrealist painter Alfred Courmes. Since 2015, she has been working as the head of Taittinger communication and marketing department and is responsible for ensuring that the Taittinger name remains front and centre, the world over, in any discussion of Champagne. As though life were not busy enough, Vitalie is also the mother of four children.
1st Course: AHI TUNA with curry and zucchini. Prepared by Executive Chef Lorenzo Loseto, Executive Chef, GEORGE Restaurant. The dish was paid with the Taittinger Prestige Brut Rose Champagne.
Susane Balbo
Owner and Chief Winemaker, Susana Balbo Wines
The first female winemaker in Argentina, Susana graduated cum laude with a degree in oenology in 198. In 2012, she was the only Argentinian named among the “50 Most Powerful Women in the Wine World” by the British magazine The Drinks Business. In 2015, she was awarded Women the Year 2015 by the same magazine. Susana is also a national congresswoman and in 2017 was elected by the president of Argentina to be part of the W20.
2nd Course: Salmon with avocado cream and cucumber.Prepared by Executive Chef Lorenzo Loseto, Executive Chef, GEORGE Restaurant. The food was paired with 2 choices… Robert Mondavi Winery Reserve Fume Blanc 2014 and the Susana Balbo Signature Rose 2017.
Megan Schofield
Winemaker, Robert Mondavi Winery
Megan grew up in St. Catherines, Ontario surrounded by grapes, but paid little not. She enrolled in Brock University in Ontario as a biotechnology student but was soon intrigued by the excitement around a new program being offered in oenology and viticulture. Her interest piqued, she applied, and was one of only 10 students accepted into the program. Before becoming a winemaker at Robert Mondavi Winery in 2015, Megan worked for Beringer and Buena Vista.
3rd Course: Cornish Hen with sweet potato and aged cheddar. Prepared by Executive Chef Lorenzo Loseto, Executive Chef, GEORGE Restaurant. We had two wines with this course. The Featherstone Cabernet Franc 2016 and the Susana Balbo Signature Malbec 2015.
Heartbroken! We missed dessert! It was a Lemon Tart with Italian meringue and pine nuts paired with the Robert Mondavi Winery
Moscato D’Oro 2015.
Darn it!
Selfie time with Megan Schofield, winemaker Robert Mondavi Winery! We had a blast! Adieu until we meet again!
https://www.thewineladies.com/wp-content/uploads/2018/05/WomeninWineVintagesMay5th4wineladies.jpg30244032Susanne Seelig-Mensehttps://www.thewineladies.com/wp-content/uploads/2017/08/WineLadiesLogoTransparent.pngSusanne Seelig-Mense2018-05-13 05:48:222018-06-12 15:04:11Women in Wine...Megan Schofield, Vitalie Taittinger, Louise Engel and Susana Balbo all connected by the vine.
Niagara-on-the Lake bicycle wine tour with Grape Escape Wine Tours.
Grape Escape Wine Tours
Sip and cycle through Niagara Wine Country with The Wine Ladies!
VIP Lunch & Winery Bicycle Tour.
Sunday, June 3rd, 2018
What better way to see Niagara Wine Country than by bicycle? Experience wine country through beautiful trails, along the Niagara Parkway and into many of the wineries in the area!
$125.00 plus hst
Space is limited to 14 guests.
6Na Presidential Limousine Services logo
Your tour includes:
Luxury limo to and from Niagara wine country provided by 6Na Presidential Limousine Services.*
Bicycle, helmets and refreshment.
Delicious catered lunch at one of the wineries.
Visit 4 award winning VQA wineries with wine tastings. ( a minimum of 12 wines will be enjoyed)
Special The Wine Ladies gift.
Prizes, prizes and more prizes.
Complimentary pick up of any wine purchases made throughout the day
Space is limited to 14 guests.
* Pick up of all guest will be at 9:00am at the Burlington GO Station. A luxury limo bus will be provided for all guests. Return will be 4:30 pm form Niagara-on-the-Lake back to the Burlington GO Station.
**Bicycle tours are conducted rain or shine – please dress for the weather!
Itinerary
9:00am – pick up by limo bus Burlington GO Station.
11.30am – Wine Tour & Tasting
1.00pm – Lunch
2.45pm – Wine Tasting
3.30pm – Wine Tasting
4.30pm -pick up by limo bus and return to Burlington GO Station
https://www.thewineladies.com/wp-content/uploads/2018/04/2015-08-10-14.30.50-copy_preview.jpeg9601280Susanne Seelig-Mensehttps://www.thewineladies.com/wp-content/uploads/2017/08/WineLadiesLogoTransparent.pngSusanne Seelig-Mense2018-04-07 12:17:132018-05-11 10:42:39Sip and cycle through Niagara Wine Country with The Wine Ladies! Join us Sunday, June 3rd!
Whether Irish or not, Saint Patrick’s Day celebrated worldwide!
Saint Patrick’s Day is a day of people dancing and singing in Irish pubs, like the one of our favourites in our home town, O’Finn’s Irish Temper. Watching parades and drinking lots of green beer, Irish whiskey and munching on Irish stew.
Do you know which city has the largest Saint Patrick’s Day Parade?
1.New York City, 2.Dublin, 3.Sydney, 4.Boston
Saint Patrick’s Day New York City Parade
Meanwhile in Chicago the GREEN goes to the extreme as they actually have a river dyeing ceremony. Just before their parade 45 pounds of eco-friendly vegetable dye is dumped in the Chicago River. The whole river turns a bright limes green colour.
Dyeing of the Chicago River, Saint Patrick’s Day
Starting off with our first guest, Tyler Born from O’Finn’s Irish Temper.
Owner Tyler Born, O’Finn’s Irish Temper
Tyler and his brother Erin are the owners of O’Finn’s Irish Temper pub located in our home town of Oakville. They have taken the Irish pub to a new level. It’s upscale but still has the warmest hospitality, non pretentious, simply upbeat and great fun a “step up pub”. The huge focus is on fabulous fresh food and weekend entertainment.
Irish Whiskey is the focus next with Bernard Walsh of Writer’s Tears.
Bernard Walsh, founder Walsh Whiskey Distillery and producer of Writer’s Tears Whiskey.
What would Saint Patrick’s Day be without Irish Whiskey? We welcome back to the show Bernard Walsh,founder of Walsh Whiskey Distillery. Producer of the multi-awarded “Writer’s Tears” Irish Whiskey. We learn a little bit about this unique old Irish Whiskey with a superb flavour and history.
Up next,Patti Jannetta Baker daughter and producer of “Memories of Louis Jannetta and the Imperial Room”.
Next we switch gears just a bit…
Singer, song writer, actress and daughter Patti Jannetta-Baker of the late Louis Jannetta joins us on the show next. Patti is producing an incredible evening celebrating her father Louis Jannetta. She is bringing to life her father’s book King of the Maitre’d’s, My Life Among The Stars with an amazing event taking place March 23rd., “Memories of Louis Jannetta and the Imperial Room.”
Our radio show “Taking Life One Sip at a Time” is an radio audio podcast on which we share with the audience our passion and sense of adventure for delectable and fascinating foods, wine, spirits and lifestyle discoveries. Our motto “everything in life somehow comes back to the vine and to live life large and with integrity is intertwined with a variety of guests from around the globe… Chatting with celebrity chefs, celebrity winemakers, exotic food purveyors, artists, musicians, sports personalities, lifestyle advocates and fashion icons be sure to tune in for an hour of lively topical and educational conversation.
https://www.thewineladies.com/wp-content/uploads/2018/03/AudioPodcast03122018SanitPatricksDayAD.jpg10801080Susanne Seelig-Mensehttps://www.thewineladies.com/wp-content/uploads/2017/08/WineLadiesLogoTransparent.pngSusanne Seelig-Mense2018-03-12 12:57:452018-05-10 08:31:09Think Green! Ya! Saint Patrick's Day! On this week's audio podcast with The Wine Ladies
https://www.thewineladies.com/wp-content/uploads/2009/09/images_JIMTRELIVINGTIFFMICHELLEsDragonsDEN001.jpg23043072Susanne Seelig-Mensehttps://www.thewineladies.com/wp-content/uploads/2017/08/WineLadiesLogoTransparent.pngSusanne Seelig-Mense2018-02-25 12:00:012018-02-25 15:21:44Jim Treliving, Dragon's Den judge and founder Boston Pizza chats with The Wine Ladies TV.
From the historic Italian city of Cremona where the most famous violin hails, begins the culinary journey of a man who would become one of Canada’s most celebrated chefs, Celebrity Chef Massimo Capra.
Massimo Capra’s passion for embracing life, for enjoying food, good drink, friends, family and the community is unparalleled. He simply draws you in to this world, his world, la dolce vita, or the sweet life!
And what an extensive world it is. Massimo came to Toronto in 1982 starting out at family owned Archers restaurant. By 1989 he became an acclaimed chef at Prego della Piazza where he remained until 1997. That year he opened with Paolini, formerly of Splendido, Mistura Restaurant.
Skyrocketing from there!
Hit after hit Sopra Upper Lounge, Rainbow Room, Boccone and Soprano to name a few. Pleasing the palates of international travellers at Pearson airport and Hamad International Airport in Doha Qatar. This charismatic mustachioed chef is a force, with his latest venture Capra’s Kitchen recent opening in his hometown of Mississauga. Author and television host of many TV shows; Gourmet Escapes, Chef host on Restaurant Makeover, judge on hit show Chopped Canada and more. We salute Celebrity Chef Massimo Capra here!
Massimo grew up in a small town Cremona located in Lombardy northern Italy. We learn from Massimo, over a delicious glass of chilled Bersano 2015 Gavi di Gavi, that in Cremona most folks raised their own chickens. Like many folk Massimo lived on a dairy farm raised their own meat and lived off the land.
A story that was to be his first and his family’s first introduction to a fine cut of meat.
With only three butchers in his village butchering one animal each per week, it was only plentiful enough to serve the folks with better “means”. “For us the farmers, we went to buy the meat that was second grade, you know the kind of meat you had to boil for close to four hours to become tender”, Massimo explains.
After spending some time cooking and in cooking school, a new world of food opened up to him and ignited his passion.
Upon securing his first job, at the age of fifteen, he saved up enough money to buy four entrecote for himself and his family. “The butcher was skeptical at first”, said Massimo but accepted Massimo’s pre-order only with prepayment. After a two week wait for delivery of this superior beef Massimo’s entrecôte was finally masterly cooked, served and applauded, from there Massimo never looked back!
Chefs Massimo and Daniel Capra dishing up the pizza at ” Capra’s Kitchen”.
Capra’s Kitchen
Easily accessible, you can find Massimo today at “Capra’s Kitchen”, his latest restaurant venture located in Clarkson Village, in the heart of Mississauga. Opening to rave reviews, Capra’s Kitchen does not disappoint. The menu is creative, the dishes mouth watering and the presentation a feast for the eyes. Therefore, Massimo can be found either busy in the kitchen or on the floor chatting up the customers and posing for selfies.
What do they say? Behind every successful man is a woman. The point is Rosa, partner and wife is a big part of the magic here at Capra’s. Super talented, generous in spirit and warmth, everyone loves and respects Rosa! Clearly all the patrons enjoy a slice of Capra’s dolce vita.
The menu is focused on Massimo’s mouthwatering pastas, pizza and antipasto. We treated ourselves to a classic pizza, prepared by the hands of gifted Chef Daniel, son of Massimo! Yes, it is all in the family. The pizza Margherita was delish!
We are completely content, ready now to bid farewell. We will be back. Alas not so fast! Massimo motions and a glorious desert arrives, quintessentially Italian, a mouth watering Tiramisu. Not like we needed any kind of a lift,if you will, but tiramisu translates literally to “pick me up”, “cheer me up” or “lift me up”. We are already on cloud nine with such a fabulous evening of amazing food, great wine and in such an inviting and relaxed atmosphere. Thank you everyone at Capra’s Kitchen, you all made it a special time. We will be back!
Over the years with Massimo, we look back and remember a few choice times we have spent together!
Gavi di Gavi comes from the district of Gavi located in Piedmont in northwestern Italy. It is made from the indigenous white grape Cortese, which dates back to the 17th century. These wines are known for its wonderful acidity from the lime-scented soils in this area. As a result, the wines are generally fresh, crisp and mouth watering when done well. We enjoyed this Gavi di Gavi from the producer Bersano founded in 1907, crisp and inviting, lots of citrus with hints of white flowers and touch of mineralality, delightful.
Allegrini, Palazzo Della Torre 2012 $24.95
From the most acclaimed winery in the Veneto region, Allegrini, going back nine generations and known the world over for this particular wine, we discover the Palazzo della Torre 2012. From the Valpolicella Classica region, the grapes are sourced from a single vineyard situated in the foothills of Fumane, it is named after the adjacent villa, Palazzo della Torre, an important part of the Italian renaissance. Unique to this wine is how it is crafted, a small percentage of the grapes are left to dry out for a few months and then added to the previously vinified fresh grapes. The wine is deep ruby red in color, is velvety, smooth and full bodied, rich with dried fruit aromas of raspberry and plum, great fruit with chewy tannins and a lingering finish.
https://www.thewineladies.com/wp-content/uploads/2017/03/images_massimocapra.png423486Susanne Seelig-Mensehttps://www.thewineladies.com/wp-content/uploads/2017/08/WineLadiesLogoTransparent.pngSusanne Seelig-Mense2018-02-23 17:27:292018-02-23 17:48:13La Dolce Vita With Celebrity Chef Massimo Capra.
https://www.thewineladies.com/wp-content/uploads/2018/02/CHUMPurdysPeterFeb2nd2008.jpeg7681024Susanne Seelig-Mensehttps://www.thewineladies.com/wp-content/uploads/2017/08/WineLadiesLogoTransparent.pngSusanne Seelig-Mense2018-02-15 04:15:292018-02-23 12:30:15A blast from the past for Valentine's Day. Wine and chocolate, a match made in heaven on 1050 CHUM. The Wine Ladies Radio Show.
https://www.thewineladies.com/wp-content/uploads/2018/02/Screen-Shot-2018-02-12-at-6.50.53-PM.png372492Susanne Seelig-Mensehttps://www.thewineladies.com/wp-content/uploads/2017/08/WineLadiesLogoTransparent.pngSusanne Seelig-Mense2018-02-14 17:47:382018-02-16 16:32:02Is Chocolate an Aphrodisiac? Miss Bailey Brown Chocolate, The Wine Ladies TV
https://www.thewineladies.com/wp-content/uploads/2018/02/IMG_7386.jpg30244032Susanne Seelig-Mensehttps://www.thewineladies.com/wp-content/uploads/2017/08/WineLadiesLogoTransparent.pngSusanne Seelig-Mense2018-02-12 09:02:362018-02-17 18:40:39Oh what a time was had! Highlights!The Wine Ladies VIP Niagara Icewine Tour Jan 2018
