One of Canada's top chefs pairs Inniskillin whites and reds with a menu that starts with a traditional ham dinner and ends with a mac and cheese brunch - yes that's right, a mac and cheese brunch
TORONTO, March 19, 2012 /CNW/ - The Easter long-weekend is upon us, and what does that mean? Scavenger hunts, egg painting, bunny appearances, chocolate (too much chocolate) and of course, the big family dinner. In keeping with the spirit of a holiday steeped in fun traditions, Inniskillin and Chef Lynn Crawford created a long-weekend menu that packs just as much playfulness.
"For kids, Easter is a time of adventure and exploration so we wanted to create an equally creative space for adults who are entertaining," said Franco Timpano, Director of Marketing at Inniskillin Wines. "Easter is also a busy time for families and it's helpful to have ideas that make entertaining easier. This delicious menu will take people from day to night with a selection of our best and readily found wines matched with Lynn's recipes."
Inniskillin + Chef Lynn Crawford
Honey Mustard Baked Ham with Apples
Braised Carrots with Mustard Seeds
Cheesy Potato Gratin
Riesling or Pinot Noir
Both the Riesling and Pinot Noir offer inviting fruit aromas and lingering finishes that won't overpower the intensity of the high-flavour mustards and rich cheese.
Coconut Cream Pie
The sweet aromas and texture in the Vidal Icewine pairs perfectly with the tropically inspired dessert.
For Next Day Brunch
Mac and Cheddar Casserole and Honey Mustard Baked Ham
or Cabernet Franc
The full-bodied, rich characteristics in both varietals will stand up to the richness and texture of the ooey-gooey cheese.
"This Easter, I worked with Inniskillin winemaker Bruce Nicholson in Niagara-on-the-Lake to prepare a versatile dinner-to-brunch menu perfect for the kids - and with wine pairings - perfect for the adults, too. As an advocate for local ingredients, I turned to Inniskillin because it is a world renowned wine steeped in Canadian roots," says Chef Lynn Crawford. "This menu was important to me because Easter dinner has been a longstanding tradition in the Crawford family, and so has Easter brunch. I wanted to create something that was reminiscent of home. After all, that's what this weekend is all about - cooking, eating, and enjoying great company."
ABOUT INNISKILLIN WINES
The combined efforts of the Inniskillin winemaking team and the viticulture team keep Inniskillin focused on consistently producing top quality VQA wines. Inniskillin Wines, established in 1975 by co‐founders Donald Ziraldo and Karl Kaiser, is Canada's premier estate winery producing truly distinctive and elegant wines from premium grape varieties grown in Canada. In January of 2007 Winemaker Bruce Nicholson arrived at Inniskillin after Kaiser's retirement and is carrying on the tradition of excellence and innovation. Inniskillin has vineyards in the Niagara Peninsula in Ontario and the Okanagan Valley in British Columbia. Inniskillin has gained international recognition for its award winning Icewines and can be found in over 73 countries around the world. Inniskillin is proud of the role it has played and continues to be one of the rising stars in bringing recognition to Canada as part of the international success of Canadian wines. For more information, visit www.inniskillin.com
ABOUT CHEF LYNN CRAWFORD
Pegged as Canada's Top Chef, Lynn Crawford is known for her hit Food Network show Pitchin' In, now in its fourth season. The show's fans can now eat what they see with Lynn Crawford's new cookbook, Pitchin' In: More Than 100 Great Recipes from Simple Ingredients. Lynn is also former executive chef for the Four Seasons Hotel in both Toronto and New York and the first female Canadian invited to participate in the Food Network's Iron Chef America in a battle with Bobby Flay.
In 2010, Lynn launched Ruby Watchco, a market inspired, Chef driven, comfort food restaurant in Toronto's East End, which has garnered critical acclaim as one of the best new restaurants in the country. Her new store, Ruby Eats has opened to an instant fan base of food lovers and supporters of all things local.
For further information:
For recipes, high-res photos and more information contact Narrative:
416.922.2211 ext. 3289