Welcome to Sue-Ann Staff Estate Winery, now home to Fancy Farm Girl wines, a small, quality-oriented winery on the family's 200+ year old estate on the brow of the Niagara Escarpment in Jordan, Ontario, Canada. It is the ultimate assemblage, blending over 100 years of the family's grape growing experience with 18+ years of Sue-Ann's award winning winemaking. After opening in 2009, it has been a whirlwind of ultimate experiences, from Weddings to Corporate Dinners to Food Truck Events and Niagara Icewine Programs. Concerts, Fashion Shows -- who knows what the future holds?
Click here to see a short film about the winery
Retail Open Daily!
Monday to Saturday 10-6
Sunday 11-6 (July to October) and 11-5 (November to June)
When one of our team members handed Sue-Ann a sack filled with eggplant, zucchini and tomatoes from his garden, she knew that Ratatouille was in her future. This classic Provencal vegetable stew is the perfect distillation of late summer flavours and can be served so many ways. Eat it hot with torn chunks of baguette, swirl it into hot pasta, or serve it cold as a chunky dip. Any way you have it, it's a delicious solution to the abundance of fresh veg typical of August. Ratatouille (from Once Upon a Chef) INGREDIENTS 1 large (1.25 lb) eggplant, cut into 1/3-inch cubes Salt 6 tablespoons extra virgin olive oil, plus more for serving 2 medium zucchini (about 1 lb), cut into 1/3-inch...
Today's recipe is Venison Smash Burgers! Recipe at the bottom of the page. Sue-Ann's inspiration is this recipe from Hank Shaw and his fabulous website https://honest-food.net/. Venison Burgers Keep in mind that what's important here is the technique and the grind, not so much my additional ingredients. Of course, I love my venison burgers like this, so I am biased. But so long as you follow general guidelines on toppings: mix something rich (cheese) with something sharp (tomato) and something slightly bitter or cleansing (lettuce or sorrel leaves) and a touch of sweet (ketchup) and you will be in good shape. Ingredients 1 1/2 pounds venison 1/2 pound bacon ends or regular bacon, chopped roughly Salt (smoked salt if you have it) Freshly ground black pepper...
One of life's toughest days.
The dreaded day .... Brix is cuddling with Dad now ... and I assume Dad is already continuing to train Brix how to sit up on his hind legs which used to be their morning ritual.
Brix quickly succumbed to a large tumour on his scapula...