Volume 87: Eat This! Drink That!
Sun, Sips, and Summer Flavours:
There’s something about a summer evening that invites you to slow down, share a great meal, and sip on something just as memorable. Think tabbouleh bursting with fresh herbs paired with a Southern French rosé, mini-Italian meatballs alongside a bright wine spritz, brown sugar–glazed chicken thighs with a playful, sweet cocktail, or summer tacos with an Asian twist and a crisp, refreshing cider. These are the pairings that make summer dining feel effortless, memorable, and always worth trying something new.
Pairings:
Gray Monk Limited Edition Rosé
The dry, crisp minerality of a Southern French rosé pairs beautifully with the fresh, herbaceous notes of tabbouleh. The wine enhances the bright flavours of citrus, mint, and parsley, while still allowing its own delicate fruit character to shine through.
Tavernello Orange Spritz
The citrus spritz is a perfect match for polpette. Its bright, gently bitter citrus notes and lively sparkle cut through the richness of the meatballs without overpowering them. It lifts the flavours, creating a balanced pairing that’s ideal for an easy, relaxed evening on the patio.
Canadian Club Blackberry Whisky
The warm sweetness of Canadian whisky and brown sugar is a perfect match for any occasion, and the addition of blackberry brings a touch of fruitiness and lightness to this comforting summer pairing. Try mixing the Canadian Club Blackberry with lemonade for a delicious patio sipper.
Somersby Cider Mix Pack
The Somersby Mix Pack is the perfect sip to enjoy at a BBQ or dinner party alongside these Asian beef tacos. Its natural sweetness balances the spice, while the crisp bubbles cut through the richness of the beef for a fresh, easy pairing.
- Sale
Gray Monk Limited Edition Rose 2025 750 mL CanadaSpecial Price $19.99 Regular Price $21.99 Save $2Warehouse delivery Pick up, delivery from store - Sale
Tavernello Orange Spritz Cocktail 750 mL ItalySpecial Price $13.99 Regular Price $14.99 Save $1Warehouse delivery Pick up, delivery from store -
Canadian Club Blackberry Whisky 750 mL Canada$25.99Warehouse delivery Pick up, delivery from store - Sale
Somersby Mix Pack Cider 8 x 473 mL CanadaSpecial Price $19.79 Regular Price $21.79 Save $2Warehouse delivery Pick up, delivery from store
Recipes
Tabbouleh
Author: Zaatar & Zaytoun
Serves: 4 Prep Time: 15 mins Cook Time: None
Wine pairing:
Gray Monk Limited Edition Rosé
Ingredients:
-
1 very large bunch of Italian parsley, finely chopped
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2 Roma tomatoes, finely chopped
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2 bunches of green onion, finely chopped
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½ bunch of mint, finely chopped
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Juice of 1 large lemon
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Salt to taste
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Tiny pinch of seven spice
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½ tsp sumac
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1 tbsp fine bulgur wheat
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Extra virgin olive oil
Instructions :
Step 1:
Wash all the ingredients thoroughly and soak the bulgur wheat for five minutes while prepping the other ingredients.
Step 2:
Finely chop the parsley, tomatoes, mint and green onion and add to a large bowl
Step 3:
Sprinkle on the seven spice, sumac and salt and give the ingredients a quick toss. Add a generous drizzling of extra virgin olive oil
Step 4:
Drain the bulgur wheat, add it to the mix and squeeze in the lemon juice
Step 5:
Taste the dressing and adjust with more salt and lemon juice if needed. Serve and enjoy!
Polpette Italian Meatballs
Author: Nonna’s Way
Serves: 6 to 8 (dinner) or 10 to 12 (appetizer) Prep Time: 30 mins Cook Time: 1 hour 45 mins
Wine pairing:
Tavernello Orange Spritz
Ingredients:
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1 pound ground pork
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1 pound ground beef
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2 ounces chopped parsley
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2 cloves garlic, minced
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2 tbsp olive oil + extra to coat hands
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2 tbsp milk
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1 cup of bread crumbs
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3/4 cup of parmesan cheese
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4 large eggs
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2 tsp salt
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1 tsp pepper
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1 tsp garlic powder
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Extra olive oil for frying if using this method
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Your favourite tomato sauce
Instructions :
Step 1:
Combine the beef and pork in a large bowl with all the other ingredients and mix it together using your hands for the best results. The mixture should be very moist but still hold its shape when rolled into meatballs
Step 2:
Coat your hands with olive oil and shape into meatballs to the desired size. At this point, you can either brown the meatballs in a frying pan or broil them in the oven.
Broiled:
To broil them, place the meatballs on a broiler pan and broil until the outside is slightly browned on one side. Then turn them and broil the other side.
Fried:
If you choose to fry them, heat olive oil in a large skillet and fry meatballs in batches. When they are nicely browned, remove them from the heat and drain on a paper towel.
Step 3:
Add the browned meatballs to your favourite pasta sauce and simmer for 1 hour. After an hour, serve in bowl and garnish with extra parmesan cheese, serve with a toothpick and enjoy!
Grilled Chicken Thighs with Brown Sugar Glaze
Author: Pink Owl Kitchen
Serves: 4 Prep Time: 10 mins Cook Time: 30 mins
Pairing:
Canadian Club Blackberry Whisky
Ingredients:
Brown Sugar Glaze
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½ cup dark brown sugar
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¼ cup orange juice
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2 tbsp maple syrup
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1 tbsp whole-grain Dijon mustard
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2 tsp apple cider vinegar
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½ tsp ground cinnamon
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¼ tsp ground ginger
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¼ tsp smoked paprika
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¼ tsp black pepper
Chicken
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2 pounds chicken thighs - 4 chicken thighs, bone-in and skin-on, see note
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Salt and fresh cracked black pepper
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2 tbsp extra-virgin olive oil
Instructions :
Step 1:
Preheat your oven to 450° F/230° C.
Step 2:
Add the brown sugar, maple syrup, orange juice, mustard, vinegar, and spices to a small saucepan and heat over medium-high heat. Simmer the sauce for 2 to 3 minutes while stirring with a wooden spoon until the sugar has dissolved and the sauce thickens slightly. The sauce should coat the back of a spoon. Set the sauce aside.
Step 3:
Heat two tablespoons of olive oil in an oven-proof skillet over medium-high heat. Season the chicken thighs with salt and pepper on both sides and transfer them to the skillet with the skin side down.
Step 4:
Cook the chicken thighs for 7-8 minutes, or until the skin is browned and crispy, then flip the chicken and cook for an additional 5-6 minutes. Pour the brown sugar glaze over the chicken in the skillet, being sure to coat the entire piece of chicken and transfer the pan to the preheated oven.
Step 5:
Cook the chicken in the preheated oven for 8-10 minutes, or until the chicken is cooked through, basting the chicken with glaze halfway through.
Step 6:
Turn on the oven broiler and cook the chicken for an additional 2 to 3 minutes to crisp the skin and caramelize the exterior. Allow the chicken to rest for 10 minutes. Enjoy!
Asian Tacos
Author: Sweet Savory and Steph
Serves: 4 Prep Time: 10 mins Cook Time: 25 mins
Pairing:
Somersby Cider Mix Pack
Ingredients:
Beef Mixture
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1 lb extra lean ground beef
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2 scallions, chopped; white & green parts separated
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2 tsp grated ginger
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3 cloves minced garlic
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cooking spray
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2 tbsp soy sauce
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1 tbsp rice vinegar
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1 tbsp hoisin
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1 tsp sesame oil
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1 tbsp coconut sugar
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1 tsp corn starch
Slaw
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4 cups coleslaw mix
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3 tbsp rice vinegar
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1 tsp sesame oil
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1 tsp sugar
Spicy Mayo
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1/4 cup mayo
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1 tbsp sriracha, less or more to taste
Additional
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sesame seeds
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8 flour tortillas
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sliced radishes for garnish
Instructions :
Step 1:
Chop the scallions and separate the white parts from the green. Mince the garlic.
Step 2:
Add cooking oil to a frying pan over medium high heat, and add the white parts of the scallion, the garlic, and 1 tsp of the ginger. Cook for 1-2 minutes or until fragrant, then add the ground beef.
Step 3:
Cook the ground beef until no longer pink.
Step 4:
In a small bowl, combine the soy sauce, rice wine vinegar, sesame oil, coconut sugar, and corn starch. Pour the mixture in and toss to coat the beef mixture. Set aside.
Step 5:
For the slaw, combine the vinegar, sesame oil, and coconut sugar, and toss the coleslaw mix in. Combine the spicy mayo ingredients.
Step 6:
Heat the tortillas over an open flame to toast them (if desired) and then top with the ground beef, slaw, and spicy mayo.