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The Grape & The Gourmet

Edition 6

Chef Sophie Tabet talks French Cuisine and share her recipe for Steamed Sea Bass

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Edition 5

Chef Nav Dhillon shares her culinary journey to her new Montreal home with Steamed Mussels in Creamy Curry

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Edition 4

Owner and Chef of Kitsilano's Fable Kitchen brings together a Mushroom Pasta and Lamb Shoulder dish

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Edition 3

Local Okanagan Chef Chris Van Hooydonk celebrates farm to table with Ricotta Gnocchi and Arctic Char

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Edition 2

Chef Jared McCunn of Chilliwack BC's Bravo creates a Savoury Bread Pudding with Duck Breast

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Edition 1

Chef Scott Downey of the Butternut Tree in Edmonton Albert prepares a traditional Beef Wellington

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Archive

recipes

Edition 6 | Chef Sophie Tabet of Montreal's Chez Sophie with a recipe for Steamed Sea Bass to accompany Little Engine Gold Chardonnay

Edition 5 | Chef Nav Dhillon of Montreal's West Island Catering shares her recipe for Steamed Mussels in a Creamy Curry Broth paired with Little Engine Gold Chardonnay

Edition 4 | Chef Trevor Bird of Fable Kitchen brings together a stunning Mushroom Pasta and Lamb Shoulder pairing for our Gold Merlot

Edition 3 | Chef Chris Van Hooydonk of Backyard Farm | Chef's Table crafts Ricotta Gnocchi with Arctic Char paired with our Gold Chardonnay

Edition 2 | Chef Jared McCunn of Chilliwack's Bravo Restaurant and Lounge creates a Savoury Bread Pudding with Duck Breast to pair with our Gold Merlot

Edition 1 | Chef Scott Downey of the Butternut Tree in Edmonton creates a Beef Wellington to pair with our Gold Pinot Noir