This week on SASTV: Ratatouille! (aka how to deal with all the zucchin - Sue-Ann Staff Estate Winery
Welcome to Sue-Ann Staff Estate Winery! We are a boutique winery in Jordan, ON (Lincoln, Niagara Benchlands) offering award-winning wines and memorable tasting experiences.

Visit: Monday to Saturday 10-6 and Sunday 11-5   Taste: Wine service available daily 11-5

Shop online 24/7, with complimentary shipping on orders of $150 or more. 

Check out our Events page HERE, including the Pan-Canadian Wine Masterclass! 

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August 29, 2020
JUNE 2025

MUDDY PAWS WINE TRAIL

When: June 14 & 15, 2025, 12 noon to 5 pm

Where: Sue-Ann Staff Estate Winery, Westcott Vineyards, Featherstone Estate Winery

What:  Muddy Paws is back! Featherstone Estate Winery, Sue-Ann Staff Estate Winery and Westcott Vineyards are collaborating once again for the ultimate canines n’ wines event! 

 

At each winery, the ticket holder is entitled to:

  • Bring their dog(s) to the participating wineries’ property to enjoy live music (1pm-4pm), a wine and food pairing for a human and treats for the doggies.

  • Each winery will have designated doggie areas and activities, including trail walks and puppy games. 

  • A costume contest, pet photography in Featherstone Estate Winery's Barrel Room, local pet vendors and more.

Tickets: $55! Including taxes and service fees. https://3common.com/event/muddy-paws-wine-trail/679a590266cbc9d5f1a7a003

A portion of ticket sales supports the Bello Project. Tickets are final sale and the Wine Trail will happen rain or shine. Please note, dogs of all sizes and ages are welcome.  Dogs must be healthy and friendly with all other people and dogs. Unfortunately, any dogs showing any signs of illness, aggression, guarding, or excessively barking will be asked to leave. Thank you.

 

 

 

JUNE 2025

The Pan-Canadian Wine Masterclass, 3rd Edition!

When: Saturday, June 21, 2025 at 1:30 pm

Where: Sue-Ann Staff Estate Winery

What:  An incredible, dynamic gathering of winemakers and wines for one truly amazing wine tasting experience. Welcome to the 3rd Pan-Canadian Wine Masterclass hosted by Carl & Mira Boucher of Carl's Wine Club here at Sue-Ann Staff Estate Winery. Guests will taste wines from 13 wine regions across Canada, presented by the winemakers themselves. Enjoy the winemakers' stories about what goes in your glass while you are tasting. It's a unique opportunity to explore great Canadian wines right here at home in Niagara. 

Tickets: $179+HST per person, available online: https://www.sue-annstaff.com/products/pan-canadian-wine-masterclass-3rd-edition-179-hst

 

June 2025

Summer Discovery Pass

When: June 20-22, 27-29, 11 am to 5 pm

Where: Sue-Ann Staff Estate Winery and other participating wineries in Niagara

What:  The Niagara Wine Festival's annual summer Discovery Pass returns. Buy your Discovery Pass online and visit up to six participating wineries for innovative and delicious wine and food pairings. Watch this space for updates or visit https://niagarawinefestival.com/

 

August 2025

THE BERNER BBQ

When: Sunday, August 24, 1 pm to 4 pm

Where: Sue-Ann Staff Estate Winery

What:  Calling all dogs! Especially Berners! It's Sue-Ann's 4th Annual BERNER BBQ! Bring your dog to the winery for an afternoon of wines 'n canines. Enjoy our wines by the glass while making new friends with other dog & wine folks! There will be live entertainment, and we'll have a food truck on site to keep you well-snacked. More details to come!


September 2025

GRAPE AND WINE DISCOVERY PASS

When: September 5-7, 12-14, 19-21, 11 am to 5 pm

Where: Sue-Ann Staff Estate Winery and other participating Niagara wineries

What:  The Niagara Wine Festival's annual Grape & Wine Discovery Pass returns. Buy your Discovery Pass online and visit up to six participating wineries for innovative and delicious wine and food pairings. Watch this space for updates or visit https://niagarawinefestival.com/




Run for the Grapes

When: Sunday, September 28

Race Times: Half-Marathon at 8:30 am, 5k at 8:45 am  

Where: Sue-Ann Staff Estate Winery

What:  Run a half marathon or 5k and support The Heart & Stroke Foundation! Find all the details you need and register at the Subaru Running Series website here: https://niagararunningseries.com/running-event/run-for-the-grapes-1-2-marathon-5k/

 

 

 


This week on SASTV: Ratatouille! (aka how to deal with all the zucchini & eggplant people keep giving you)

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 cubes
  • 1 medium yellow onion, finely chopped
  • 1 red, orange or yellow bell pepper, cut into 1/4-inch dice
  • 5 large cloves garlic, chopped
  • 5 large vine-ripened tomatoes (1.75 lb), cut into 1/3-inch cubes, with their juices
  • 1 tablespoon tomato paste
  • 2 teaspoons fresh chopped thyme, plus more for serving
  • 3/4 teaspoon sugar
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 3 tablespoons chopped fresh basil

INSTRUCTIONS

  1. Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with 1/4 teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.
  2. Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with 1/4 teaspoon salt and transfer to a plate; set aside.
  3. Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and 3/4 teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes. Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.
  4. Freezer-Friendly Instructions: Let the dish cool completely and freeze in an airtight container for up to 3 months. (Keep in mind that the zucchini won't stay crisp after being frozen.) This is delicious served cold, or reheated in the microwave.

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