Friday, August 21, 2015

Peller Estates Winery Restaurant in Niagara





Set in a lush green landscape with sweeping vineyard views, Peller Estates offers regional wine country cuisine nestled in an elegant chateau-style setting. Steeped in warm wine country ambience and awarded the highest Zagat rating, Peller Estates Winery Restaurant offers sumptuous wine and food pairings created by Chef and CityLine TV personality Jason Parsons. With culinary offerings that evolve with Niagara's changing seasons, the restaurant's menu of beautifully prepared entrées often weaves Peller Estates wine into the Parson's modern Canadian cuisine, such as his Icewine Poached Lobster and Smoked Bacon Linguine with Chardonnay Cream Sauce, and Icewine Chicken Liver Parfait with Blue Ice Cheese, Toasted Red Walnuts and Creamy Yogurt. Dinner and luncheon guests can enjoy the relaxed elegance of Peller's stately Colonial revival dining room which features romantic chandeliers and a huge fireplace with a wall of french glass doors that overlook the large outdoor terrace, where tables are set for elegant summertime dining, complete with spectacular vineyard views. Warm and inviting, the tranquil ambiance and refined cuisine of Peller Estates Winery Restaurant makes it easy to relax and enjoy life’s simple pleasures.




Chef Jason Parsons

The Peller Estates Winery Restaurant menu

Peller Estates Ice Cuvée Classic, a sparkling wine enhanced with Ice Wine, makes a lovely aperitif  before dinner while relaxing on the terrace at Peller Estates Winery in Niagara-on-the-Lake

One of our most awarded wines at the winery, this traditional ‘méthode’ sparkling wine is made with hand-picked Chardonnay and Pinot Noir grapes

A trio of linen wrapped house made breads arrive on a silver tray...   

...served with butter garnished with Maldon salt

An amuse-bouche of Bresaola, Celeriac Rémoulade and Watercress

Signature Icewine Chicken Liver Parfait with Blue Ice Cheese, Toasted Red Walnuts and Hung Yogurt

“Signature series” Private Reserve Riesling is paired with the Heirloom Tomato & Fresh Bocconcini Salad 

Heirloom Tomato & Fresh Bocconcini Salad with Fresh Basil Sprouts & Pristine Soya Bean Oil

“Signature series” 2012 Chardonnay Sur Lie wine pairing with the Lobster Linguine

Signature Lobster Linguini – Showcased at “The James Beard House” with Black Truffle Linguini, Icewine Poached Lobster and Smoked Bacon in a Chardonnay Cream Sauce

A small Mint Granita served as a palate cleanser

Rosé "Private Reserve" 2013 and “Private Reserve” 2012 Merlot

Pork Loin  served with Wild Boar Bacon, Goat Cheese Soufflé, Sweet Cherry & Basil Vierge

Wild Salmon & Wasabi Caviar with Lobster Knuckles, Baby Clams, Mussels & Saffron Fennel Bouillabaisse














Chèvre Noir & Pear Parcel
Serves 6
Recipe courtesy of Chef Jason Parsons

Artichoke dressing: 
2 tbsp chopped artichoke bottom
4 cloves roasted garlic
2 tbsp chopped cooked mushrooms
1 tbsp sherry vinegar 
3 tbsp extra virgin olive oil

Pear parcel:
6 pieces chevre noir or any aged goat cheese
6 sheets brick or filo pastry 
1 whole Riesling poached forelle pear, cut into 6 thin slices 
3 cups hydroponic watercress
3 cups baby arugula
salt and pepper to taste


To make artichoke dressing, simply whisk all ingredients together in a bowl. Set aside. To make parcels, place one piece of chevre noir in the center of the brick pastry. Top with one slice of the poached pear. Brush the pastry around the outside with water and fold into a parcel. Place in a 400°F oven until golden brown, about 5 to 8 minutes. Mix the watercress and arugula with 4 tbsp of artichoke dressing. Season with salt and pepper. Arrange the salad in the center of the plate and drizzle the remaining 2 tbsp of dressing around the outside of the plate. Top with the warm parcel and serve. 







Seared Scallop & Corn Bacon Chowder
Serves 4
Recipe courtesy of Chef Jason Parsons

1/4 cup finely diced onion
3/4 cup roughly chopped bacon 
1 tsp five spice
1/4 cup butter
1/4 cup diced leek, white part only
1/2 cup peeled and diced carrots
1/2 cup peeled and diced potato 
1/2 cup Chardonnay 
2 cups chicken stock
3 cups 35% cream
5 cups corn niblets
2 tbsp grape seed oil
15 small diver scallops
1/4 cup chopped Italian parsley, for garnish
salt and pepper to taste


In a pan sauté onion, bacon, five spice and butter over medium to high heat for two minutes. Then add the leeks, carrots and potatoes. Sweat for another minute then add the Chardonnay and chicken stock. Bring to a boil and simmer for 5 minutes. Add the cream and the corn. Simmer for another 30 minutes. Using the grape seed oil, sear the scallops over high heat until golden brown. Set five cooked scallops aside for garnish, and cut the remaining into quarters and add to the chowder just before serving. Garnish with chopped parsley, salt and pepper. 






Icewine Lobster and Linguine
Serves 4-6
Recipe courtesy of Chef Jason Parsons

1/2 cup chopped smoked bacon
1/4 cup thinly sliced shallots
1 tbsp butter
1/4 cup Peller Estates Sur Lie Chardonnay
1/2 cup 35% cream
1/2 cup Peller Estates Oak Aged Vidal Icewine
1 cup chopped lobster meat
4 cups fresh black truffle linguini (see recipe below)
1/2 cup shaved Parmesan
Salt and freshly ground pepper, to taste
Dash of Truffle oil and micro greens, for garnish

Black truffle Pasta:
3 1/2 oz flour
3 1/2 oz semolina flour
3 large egg yolks
1 large whole egg
1 tbsp truffle paste
dash extra virgin olive oil
dash water



Mix the two flours together, then slowly add first the whole egg followed by the egg yolks and then the black truffle paste. Knead the mix together and if dry add a dash of the extra virgin olive oil and water. It is better for the dough to be slightly on the moist side than too dry. Wrap with plastic wrap and place in the fridge to firm. Once chilled, use a pasta machine to roll out into portions of linguini.

Warm the Icewine in a small pot over medium heat. Add the lobster meat and remove from the stove. Melt the butter in a frying pan over medium high heat. Add the smoked bacon, shallots and sauté for two minutes. Then add the chardonnay and reduce by half, followed by the 35% cream. 

Bring a large pot of water to a boil. Cook the truffle linguini until al dente and strain, then add the pasta to the sauce. Now remove the lobster from the Icewine and add to the pasta followed by half of the parmesan. Season with salt, pepper and serve. Garnish with a drizzle of truffle oil, the remaining parmesan and a few micro greens for colour.