On The Lighter Side: Cooking with Sue-Ann (Eggs Baco Edition)

Fun Fact: Sue-Ann loves eggs. Seriously. Loves. Eggs. And one of her all time favourite meals in Burgundy is Oeufs en meurette, or eggs poached in a red wine sauce with bacon, onions and mushrooms. So, on Saturday, she cooked up a version called Eggs Baco on Facebook Live to keep you entertained and inspired while at home AND as an excuse to eat one of her favourite meals on earth. 

Watch here and let us know what you think! 

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On the lighter side: Sue-Ann Staff Facebook Live Red Wine Release Party RECIPES

Since our Red Wine Release Open House had to be cancelled this weekend, Sue-Ann has taken the show online with Facebook Live. We're sad not to be able to celebrate with you in person, but at least this way you get a virtual taste of our fun and fab new wines. 

Like our Facebook page to see Sue-Ann in action! https://www.facebook.com/sueannstaffestatewinery/

Today's recipes: 

Marinated Goat Cheese with Garlic, Basil & Orange Zest

2019 Fancy Farm Girl Foxy Pink

Serves 6-10

Ingredients

• 1 (12 ounce) container soft fresh goat cheese, chilled
• 3⁄4 cup extra virgin olive oil
• 1 tablespoon peppercorn
• 1 teaspoon allspice berry
• 2 garlic cloves, finely minced
• 2 tablespoons finely minced fresh ginger
• 1⁄3 cup fresh basil, slivered
• 1 teaspoon orange zest

Method

1. Cut goat cheese into 1/2 inch thick slices. Arrange the slices in a single layer in a pie plate or baking dish.

2. In a small saucepan, combine the olive oil, peppercorns and allspice berries.

3. In a small bowl, combine the garlic, ginger, basil and orange zest.

4. Place the saucepan over medium-high heat and cook until the peppercorns begin to pop, about 2 minutes.

5. Remove the pan from the heat and immediately stir in the garlic mixture. After 5 seconds of stirring, pour the hot mixture over the goat cheese.

6. Marinate in the refrigerator at least 3 hours.

7. To serve, transfer the chilled cheese to a serving plate. Serve at room temperature with crackers.

Source : Wendy Staff, via  “Fast Appetizers” by Hugh Carpenter and Teri Sandison

Sue-Ann’s Black Olive Tapenade

2017 Chestnut Tree Cabernet Franc,  

2017 Chestnut Tree Bourboned Barrel

2017 Gritstone Cabernet

Serves 4-6

Ingredients

• 1 cup chopped black olives
• 1 cup chopped green olives (with the pimento)
• 1 cup chopped Kalamata olives
• 1 - 2 tbsp capers
• 1 fresh garlic cloves, minced
• 1 tbsp minced onion
• 1 tbsp olive oil
• 1 tsp red wine vinegar
• juice from half of one lemon
• fresh ground pepper
• 1 - 2 tbsp chopped fresh parsley

Method

1. Combine all the above ingredients.
2. Let rest in refrigerator for at least 24 hours.
3. Enjoy!

Note: I like to chop the olives quite small for this tapenade. If you really wish, you can puree this recipe.

Source : Sue-Ann, via Kendall-Jackson

Sue-Ann’s 2020 “Virtual Red Wine Open House” Pork Ribs

2018 Bank Barn Baco Noir

2019 Bank Barn Baco Noir

What I did for 2 racks of baby back pork ribs (7 bones / rack)

-preheated the oven to 275°F;
-removed the membrane sheath from the underside of the ribs;
-rubbed salt, pepper and Zooma Caters “Dry Rib Rub” all over them (available at Tintern Road Clothing / Jack Fashion in Jordan, ON a joint business with Zooma Caters);
-wrapped the ribs in 2 layers of heavy tin foil; and
-baked for 4 hours at 275.

As they were cooking I made a own jazzed up BBQ sauce by bringing to a soft boil:
-1 jar of BBQ sauce
-1/2 cup packed brown sugar
-1 teaspoon liquid smoke flavouring (because it was too rainy to BBQ or smoke outside)
-1 tablespoon apple cider vinegar
-pinch of chili flakes
-1 teaspoon garlic powder

Continue to very gently boil until it is thick (about 15 min).

Then….

-removed ribs from foil onto a tray;
-slathered with BBQ sauce;
-returned to the oven under the broiler for 5 min (WATCH!!!) until they are shiny, gooey and slightly caramelized on the outside;
-removed from the oven and let cool for 5 minutes; and
-pulled apart and enjoyed!

Update -- COVID-19 Response, March 24, 2020

Sue-Ann Staff Estate Winery Inc has kept in touch with the latest developments associated with COVID-19 from many accredited sources throughout the world.

We continuously adjust our business and hospitality plan posed by this crisis.  The objective of every change is to keep our customers, suppliers and staff members safe.

We are deemed an “essential workplace” as per the list of permitted businesses distributed March 24, 2020.  For your comfort, our security and everyone’s health, the following will continue:

-our wineshop is open for “Wine 2 Go” / Curbside Pick-Up but closed for tastings and face-to-face meetings;

-our wines are available in the LCBO and online for home delivery;

-rigorous cleaning / sanitation procedures are in place; and

-clearly, all events scheduled for the next 4+ weeks are cancelled (Red Wine Release, Sparkling Passport Program, Get Fresh in the Valley, etc).

What has not changed:

-the desire to enjoy a great glass of VQA wine at the end of the day as part of a meal / healthy lifestyle; and

-the knowledge and hope that we will all come out of this stronger.

We commend the extraordinary efforts of those on the front lines (health care, first responders, leadership, etc.) keeping us safe and healthy plus those maintaining the supply chain.

We are all in this together! 
And we’ll get through it together.

On the lighter side: St Patrick's Day Wine & Food Suggestions

Prefer wine to Guinness? Never fear, we've got you covered with the following wine & food pairing suggestions. Click the dish to get the recipe! 

Corned Beef & Cabbage

Riesling Loved by Lu

Lamb Stew
Chestnut Tree Cabernet Franc

Shepherd's Pie
Gritstone Cabernet

Boxty 
(Potato Pancake)
Elisha's Chardonnay

Dublin Coddle
(Sausage, Bacon and Potato)
Bank Barn Baco Noir

Colcannon
(Mashed Potato & Cabbage) 
Mabel's V.C.R.

Rhubarb Tart
Howard's Icewine Vidal

COVID-19 Response - March 17, 2020

FOR GENERAL RELEASE - UPDATED
MARCH 17, 2020

I am writing you today to provide information regarding the coronavirus (COVID-19) outbreak and what we at Sue-Ann Staff Estate Winery are doing in response.

As a valued customer, supplier or employee at Sue-Ann Staff Estate Winery, your safety has always been, and remains, a priority.

From the onset of the coronavirus, we have been monitoring the advice from accredited agencies from around the world to ensure we are aware of, and aligned with, their guidance.

Cleaning that has been part of our schedule has been expanded to introduce additional measures to increase the sanitization of winery.  We always encourage hand sanitization with multiple hand cleaning facilities onsite.  We thoroughly clean the surfaces that are “high touch areas” such as handles, pens, phones, etc multiple times a day.  The cleaning products used are commercially available specific for this use.

Wine glasses should be touched at the base and the stems only - avoiding the glass rim as much as possible. Hands need to be washed and dried after any contact with surfaces that alter their cleanliness.  Touching your face (especially eyes, nose and mouth) should be avoided.  Please sneeze or cough into a tissue then dispose it.  Alternatively, use the crook of your elbow.

Individuals exhibiting symptoms of COVID-19 (being fever, new cough and shortness of breath or difficulty breathing) are asked to immediately seek screening and self-isolate should valid concern exist. 

I hope this gives you confidence in the actions we are taking on your behalf. We remain committed to providing you a safe environment and we look forward to welcoming your purchase in a method that best aligns with your comfort level.

Additional resources:

https://www.niagararegion.ca/health/Novel-Coronavirus.aspx

https://www.canada.ca/en/public-health/services/diseases/coronavirus-disease-covid-19.html

https://www.who.int/emergencies/diseases/novel-coronavirus-2019

Covid-19 Response at Sue-Ann Staff Estate Winery

FOR GENERAL RELEASE
MARCH 12, 2020

I am writing you today to provide information regarding the coronavirus (COVID-19) outbreak and what we at Sue-Ann Staff Estate Winery are doing in response.

As a valued customer, supplier or employee at Sue-Ann Staff Estate Winery, your safety has always been, and remains, a priority.

From the onset of the coronavirus, we have been monitoring the advice from accredited agencies from around the world to ensure we are aware of, and aligned with, their guidance.

Cleaning that has been part of our schedule has been expanded to introduce additional measures to increase the sanitization of winery.  We always encourage hand sanitization with multiple hand cleaning facilities onsite.  We thoroughly clean the surfaces that are “high touch areas” such as handles, pens, phones, etc multiple times a day.  The cleaning products used are commercially available specific for this use.

Wine glasses should be touched at the base and the stems only - avoiding the glass rim as much as possible. Hands need to be washed and dried after any contact with surfaces that alter their cleanliness.  Touching your face (especially eyes, nose and mouth) should be avoided.  Please sneeze or cough into a tissue then dispose it.  Alternatively, use the crook of your elbow.

To date, there are no known cases of the COVID-19 in Niagara, Ontario (UPDATE 03-13-20: first case now confirmed in Niagara, https://www.stcatharinesstandard.ca/news-story/9905724-update-first-niagara-covid-19-case/) .  We recognize that our employees, suppliers and customers come from all over the world and travel all over the world.  Individuals exhibiting symptoms of COVID-19 (being fever, new cough and shortness of breath or difficulty breathing) are asked to immediately seek screening and self-isolate should valid concern exist. 

I hope this gives you confidence in the actions we are taking on your behalf. We remain committed to providing you a safe environment and we look forward to welcoming you here.

Additional resources:

https://www.niagararegion.ca/health/Novel-Coronavirus.aspx

https://www.canada.ca/en/public-health/services/diseases/coronavirus-disease-covid-19.html

https://www.who.int/emergencies/diseases/novel-coronavirus-2019

Listen in: Matt Talks Wine & Interesting Stuff with Sue-Ann PODCAST