Share in cel­e­brat­ing our 25th an­niver­sary—and VQA’s 30th—with a din­ner menu that pays trib­ute to On­tario’s ex­cep­tional au­tumn pro­duce and wines.

Food & Drink - - TABLE OF CONTENTS - By James Chatto & Lucy Waver­man

FOOD & DRINK ’S 25TH isn’t the only an­niver­sary we’re rec­og­niz­ing in this is­sue. The Vint­ners Qual­ity Al­liance turns 30 this year and that is cer­tainly cause for cel­e­bra­tion. It’s amaz­ing to think how far our wine in­dus­try has come in the last three decades, trav­el­ling a road mapped out by the VQA’s high stan­dards and guid­ing prin­ci­ples.

To hon­our that achieve­ment, we’ve put to­gether a menu that could be de­scribed as the ul­ti­mate On­tario au­tumn din­ner party. We went back into our ar­chives to find favourite recipes, then tweaked them a lit­tle to bring them up to date. Each one is fairly sim­ple to make, let­ting one or two prime in­gre­di­ents shine with­out a great deal of fuss—be­cause that’s the third thing we wanted to cel­e­brate with this menu: the daz­zlingly de­li­cious qual­ity of On­tario’s fall pro­duce. Our farm­ers coax the ab­so­lute best out of their land, just as our grape grow­ers do. So whether you cook the whole menu or just choose dishes that look par­tic­u­larly tempt­ing, you can en­joy the lo­cal, sea­sonal flavours of On­tario’s har­vest, paired, of course, with our own VQA wines.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.