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Please email us directly for more info. thewineladies@gmail.com
Please join us Oct 6th at Zucchinis Cucina to celebrate the Thanksgiving season with family and friends as we give back to those less fortunate.
Introducing the culinary skills of Chef Giuseppe Ferraro who will showcase the amazing ways Turkey can be enjoyed all paired with a selection of wines.
The evening is a dedicated fundraiser* to The Good Shepherd Centres.
Food & Wine Tasting Menu
Turkey Chorizo Sausage Bites
Polenta Fries With Truffle-Alioli
Turkey Sliders With Cranberry Chutney, Stuffing And Gravy
Turkey & Potato Croquettes With Spiced Cranberry & Chilli Gel
Cavatelli With Shredded Turkey & Zucchini, Sun-Dried Tomato, Grilled Red Onion And Simmer Peas. Light Cream And Lemon Sauce.
Lemon And Pumpkin Tarts.
ALL INCLUSIVE** $50.00 PER PERSON
Date: Tuesday, Oct 6th, 2020
Time: 6pm-10pm
Place: Zucchinis Cucina
Address: 438 Kerr Street, Oakville, ON
L6K 2A6
Please book early as seating is limited to 50 guests.
R.S.V.P. at 905-808-8374
All precautions are in place to ensure employees and our esteemed customers are safe.
Looking forward to spending some quality time, good food and wine while expressing our thanks for all of our blessings in these challenging times.
See you there.
Georgia and Susanne
The Wine Ladies
* Partial proceeds from the evening will be donated to The Good Shepherd Centres.
** Food, wine tasting menu includes hst. Gratuities are welcome.
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Thanks for joining us today! We are really excited about the podcast today and the launch of our 3 part podcast series we’re calling “Neighborhood Eating,” Support Local, Feel Good and Eat Great on your local adventure to pleasing your palate.”
We thought given these challenging and unpredictable times a lot of us are spending much more of our time in our homes, closer to home and/or dining in restaurants in our home towns. So why not discover and spread the word about some of the wonderful dining jewels we have in our neighborhoods and at the same time support our local businesses.
So kicking off the series we’d like to feature our very own hometown, a little nepotism here, please indulge us, and that is Oakville.
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In our second segment we shift our gears a little to the west, to Bronte Village and to a focus on wines sourced from around the world. Little gems that Sommelier Devon Masciangelo and Winemaker Andrew Rytwinski have sourced for the wine afficionnado and novice alike from home and around the globe.
Here it is very much not only about the wine, the vintage and/or the varietal but about the back story, the interesting location and perhaps methodology of how the wine was made.
Sniff, swirl and slurp your way to an array of exciting new bouquets on the nose and mouth, full of flavours and texture all at The Wine Bar.
Delectable Charcuterie to enjoy with your vino is also a The Wine Bar specialty!
Listen to Andrew’s interview at 26:55 minutes in the show.
We top off the show with one of the world’s most loved dishes to be sure, who doesn’t love a fabulous pizza? Or a delish homemade lasagna?
In our final segment we’ll chat with Greg Durkiewicz, Proprietor of Justino’s Wood Oven Pizza, consistently rating 5 STARS, its got a lot to do with location says Chef Mama Rosa, who hails from Rome herself, from where the flour is flown in directly! Roman flour makes all the difference, it’s in the texture, the flavour, and how of course Chef Rosa treats it once in her most capable hands.
It’s all fresh, homemade and delectable. Owners Greg and co-owner and wife Candy are the consummate hosts, you feel right at home when dining at Justino’s! Greg to fill us in on his story, Justino’s and Mama Rosa’s too.
Listen to Greg’s interview at 26:55 minutes in the show.
Wild Boar Bacon
? If you like Piña Coladas! ?
Who’s getting ready for National Piña Colada Day on July 10th? ? Enjoy this fruity drink as you sit back by the pool and soak in the sun ☀️
Barrachina, a restaurant in Puerto Rico, says that “a traditional Spanish bartender Don Ramon Portas Mingot in 1963 created what became the world’s famous drink: the Piña Colada.”
If you follow Barrachina’s recipe.
Perhaps a Piña Colada Ice lolly is more your speed!
Ingredients:
450g fresh pineapple chunks
4 tbsp Malibu
zest and juice ½ lemon
2 tbsp icing sugar
100ml coconut cream, plus 2 tbsp extra for dipping
2 tbsp desiccated coconut
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Method:
Whizz the pineapple in a food processor until it is quite smooth but still has some texture.
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Add the Malibu, 2 tbsp lemon juice zest, icing sugar and coconut cream and whizz again to combine. Taste the mixture – it should be sweet and sharp. Add more lemon juice or icing sugar if needed.
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Divide between the lolly moulds and freeze for 1 hr until thick enough to hold a lolly stick upright. Push a lolly stick most of the way into each mould and freeze for another 6-8 hrs until solid.
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Meanwhile toast the coconut flakes in a dry pan until they are a light golden colour.
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Pull the lollies by their sticks to remove them from the mould. If they are stuck dip the mould in hot water for 10 secs and try again.
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Dip the tip of each lolly in the extra coconut cream then roll in the desiccated coconut.
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Either serve straightaway or wrap each lolly in baking parchment and store in individual airtight freezer bags for up to 1 week.
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Enjoy!! ?
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Image Credit: thebaker.chic
#Win #Contest #SingersCaesarContest
We are celebrating #CanadaDay with the classic all Canadian #cocktail the #caesar
Enter to win one of two Singers Caesar Mix Gift packs with Dixon’s Spirits to make your very own!
Easy To Enter!
1. Follow us here @thewineladies@singerscaesarmix ?
2. Like this post ❤️❤️❤️
3. Tag a friend in the comments below. ?
Each friend tagged counts as an entry. Enter as much as you like. The winners will be contacted via Instagram DM. Contest closes Sunday, June 28th, 2020 at noon.
We invite you to check out our #audiopodcast episode 87: Canada Day 2020 featuring founders Wayne & Barb Singer, JD Dixon and Chris Wilson.
Click the link to listen to the show.
Please join us July 1st for Caesars on the patio in #Bronte#Oakville@cove_bronte
On today’s podcast we shift gears temporarily away from the vine to Canada’s iconic cocktail. What is Canada’s very own originally created in 1969 at the Calgary Inn and was officially named Canada’s National cocktail by Parliament in 2009?
It is the spicy, scrumptious, red hot cocktail, the Bloody Caesar!
And why the Caesar you may ask? After all Canada Day is just around the corner and we’ll be celebrating with an all Canadian cast right here in Bronte, Oakville.
PLEASE TUNE IN TO THE PODCAST HERE NOW.
What type of wine goes with lobster?
The number one wine to pair with them is hands-down Chardonnay. Consider the palate profile of most international Chardonnay wines whether they are from Burgundy or California, Chile or Australia—Chardonnay often highlights its own innate citrus nuances both in the aromatic components and in flavor
What kind of red wine goes with lobster?
In general, look to lighter styles of wines, such as a crisp dry rosé wine from any variey (typically Grenache, Syrah, Cinsault in France) and the lighter styles of Pinot Noir to pair with more delicately cooked white fish, poached salmon, and seafood such as oysters, crab, lobster, and mussels.
How do you boil the perfect lobster?
Bring water to a rolling boil over high heat. Place lobsters in the pot (head first), cover tightly, return to a boil as quickly as possible and start counting the time. Steam a lobster for 7 minutes per pound, for the first pound. Add 3 minutes per pound for each additional pound thereafter.
What is lobsters favorite food?
Lobsters usually move around and hunt for food at night. It was once thought that lobsters were scavengers and ate primarily dead things. However, researchers have discovered that lobsters catch mainly fresh food (except for bait), which includes fish, crabs, mussels, sea urchins, and sometimes even other lobsters!
