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Discovering Israeli Wines • Touring Niagara for the Connoisseur Lifestyle In this issue: • Discovering Israeli Wines • Touring Niagara Wine Country • The Ocean Wise Cookbook • Spain and Tapas • Tasting Tennessee • Louisiana’s Outback: Art & Soul Food in Lake Charles ...and much more Elite 2010 • Issue 2 • www.elitewinefoodtravel.com Proudly Canadian e TABLE OF CONTENTS Published by: Enoteca Publishing Inc. Publisher: W. C. Cavaliere w i n e Editor: Anna M. Cavaliere 4 Fermentations: Wine in Cans Contributing Writers: Anna M. Cavaliere Craig Gambarotto-McKay Barbara D. Ritchie W.C. Enoteca 6 Wine Line Margot Ritchie Edward Finstein Kait Nienhuis 23 Discovering Israeli Wines Graphic Design: Janet Beauchamp, Arteffects 35 Wine Buys Subscription Elite Wine, Food & Travel Magazine is a quarterly 47 Wining & Dining publication distributed to selected homes and businesses in the Toronto and surrounding area; 56 Touring Niagara Wine Country members of the hospitality, food and Travel industries; and subscribers. Readers wishing to subscribe should mail the yearly cost of $14.00 (outside Canada $25.00), payable to Elite Wine, Food & Travel Magazine, P.O. Box 37, Concord, food & recipes Ontario L4K 1B2. 5 Seasonal and Simple Feta Recipe from Klondike Cheese Letters to the Editor Comments, criticism, suggestions and complaints are welcome. All letters must include thewriter’s 34 Pan Seared Rockfish -Sustainable Food name and address. We reserve the right to edit letters for length and style. Address correspondence 46 Southwestern Louisiana Recipes to: Editor, Elite Wine, Food & Travel Magazine, P.O. Box 37, Concord, Ontario L4K 1B2, 50 The Ocean Wise Cookbook or e-mail: [email protected] Editorial Contributions 59 Recipe for WAVY TV Quick Chicken Dinner Manuscripts submitted, whether published or not, cannot be returned. No part of this publication may be reprinted without the express written permission of the publisher. Elite Wine, Food & Travel Magazine does not necessarily agree with t r a v e l the opinions expressed herein, nor may it be held responsible for facts as presented by authors, 2 Spain and Tapas contributors and/or advertisers. Advertising 10 Tasting Tennessee For rates and information, please telephone or write: Elite Wine, Food & Travel Magazine, 30 Israel’s Sights P.O. Box 37, Concord, Ontario L4K 1B2. Telephone: (905) 760-1724 or Fax: (905) 760-1718. 38 Louisiana’s Outback: Art & Soul Food in Lake Charles Website www.elitewinefoodtravel.com Deliveries 23 McCleary Ct., Unit 5, Concord, Ontario Postmaster If not delivered, or there is a change of address, please return to: Elite Wine, Food & Travel Magazine • Issue 2 • Elite 2010 Mail Registration Number: 370606 Printed in Canada t r a v e l Spain &Tapas Article and photos by Craig and JoAnne Gambarotto-McKay man and woman walk into a bar on a warm, sunny When they ask to pay for the three drinks and food terrace overlooking the sea. The man orders a the couple is given a bill of 6 Euros ($8.10 CDN). A beer; the woman orders a gin and tonic. Oh, did I mention? Tax and tip are included in that total. The bartender brings a frosty mug of beer and a tall Where are they? They are in Spain, of course. That glass with ice cubes and a slice of lemon in it. He is one reason we go to Spain every year. selects a bottle of gin and begins pouring it into the glass. The gin rises higher and higher in the glass. Actually, those are five reasons we go to Spain: It is Finally the woman asks the bartender to stop pouring warm, there is a beautiful sea, drinks are free-poured, so that there will be some room left in the glass for a the bars give free food when you order a drink, and bit of tonic water. the prices are very reasonable. A few minutes later the bartender brings two small There are some other reasons to go to Spain. plates to the couple. One plate contains a dozen The fruit and vegetables are sweet and fresh. We freshly cooked shrimp with some dipping sauce. The buy a bag of six, fresh from the tree, ready to eat second plate has slices of cheese and ham. avocados for $2:00 CDN. Some of the best olives, As they enjoy the shrimp, ham, and cheese, the man from hundred year old trees are grown there and the finishes his beer and orders a glass of brandy. olive oil is so good that Italy buys it. The bartender brings a balloon glass and begins Sparkling wine made by the same method as pouring brandy into it. After a reasonable amount Champagne, and very high quality can be purchased of brandy has gone into the glass the bartender for as little as $2.50 per bottle. We have it regularly continues pouring. At some point the man asks the with lunch. bartender to stop pouring. Fish is available the same day it is caught. You can A few minutes later the bartender comes back with a buy it at the market each morning or order it for lunch plate upon which is piled an assortment of olives. in the restaurants. A local told me one should never order fish for supper because it is not fresh enough! Elite 2010 • Issue 2 • If you go to a restaurant on a day on which there has Prawns, (“gambas”) sauteed in salsa negra been a storm overnight you will often be told: “I’m (peppercorn sauce), al ajillo (with garlic), or pil-pil sorry. We don’t have any fish because there was a (with chopped chili peppers). storm and the boat couldn’t go out.” Most often the Octopus (“pulpo”) waiter will bring the fresh fish to you on ice so that you may inspect it before they prepare it for you. Cheese The beachfront restaurants offer fixed price menus for Pork chunks seasoned with garlic and parsley. lunch. The normal price is 9 or 10 Euros ($14-$15 Tortilla española – a type of omelet containing fried CDN). For that price, which includes tax and tip, you chunks of potatoes and sometimes onion. are offered a three course meal with choice of entree, main dish of fish or meat, and dessert and a bottle of N.B. Lately we have seen “tapas’ bars spring up in wine for two is included. North America. In most instances they are not true tapas since customers are required to pay for each The word “tapas” is derived from the Spanish verb of the tapas. Tapas are customarily given free with a tapar, “to cover”. The most commonly held belief beverage. The small servings of food which can be about the origin of tapas is that the original tapas purchased in Spain are called rationes (portions). were the slices of bread or meat which sherry drinkers in Andalusian taverns used to cover their glasses One of our favourite tapas bars in our town of between sips. This was a practical measure meant to Almunecar is called “La China”, situated right on the prevent fruit flies from hovering over the sweet sherry. beach. There, you are served substantial sized tapas The meat used to cover the sherry was normally ham with every drink, sometimes two tapas for one drink. or chorizo, which are both very salty and activate thirst. Often they start with half an avocado stuffed with tuna Spain &Tapas Because in Spain, dinner is usually served between 9 accompanied by a small salad, go on to breaded fried p.m. and 11 p.m. (sometimes as late as 12 midnight), aubergines, anchovies, meatballs, and finally finish Spaniards often will have a drink and eat tapas in the with a piece of cake to go with your café con leche. Article and photos by Craig and JoAnne Gambarotto-McKay time between finishing work and having dinner. Since We’ve not seen a dessert tapa anywhere except at lunch is usually served between 1 and 3 p.m., another this restaurant. For the price of a couple of drinks, this common time for tapas is around noon as a means of entire service comprises a meal. And the drinks don’t socializing before having lunch. have to be alcoholic – even bottled water will elicit a Often, you are served whatever the tapa of the day is. tapa. However, it is also quite common for a bar or restaurant Unfortunately, we’ve also recently seen a decline in to have 8 to 12 different kinds of tapas on display the quality of tapas at some bars, where one is served from which you may choose your own selection. Both only a small dish of mixed nuts or potato chips. To warm and cold tapas are available. It is rare to see us this represents a deterioration in the tradition of a tapas selection not include one or more types of providing sufficient food to tide one over until lunch or olives and you are almost always served a slice of dinner and is an unfortunate acknowledgement of the bread with any tapa, but especially those which are North American snacking habit. sauce-based. Where we winter in Andalucia, we’ve been fortunate to have Tapas are one of the reasons we enjoy Spain in the partaken of many of the most common Spanish tapas: winter. The weather, scenery and history are other reasons. There is history and architecture which Olives (“Aceitunas”) of many varieties reaches back thousands of years. The Phoenicians, Meatballs (“albóndigas”) , served in a tomato sauce the Romans, the Goths and Visigoths, the Moors and Anchovies (“boquerones”), usually deep fried but the northern Europeans were all there in their turn.
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