Restaurant 62 Book Club Reads
November 25, 2012 @ 5:30 PM
Red, White, and Drunk All Over: A Wine-Soaked Journey from Grape to Glass
By award-winning wine critic Natalie MacLean
MacLean evokes the landscapes and personalities of the wine world in a way that is sensory as well as sensual, informative as well as provocative, in-depth as well as unpretentious. Her knowledge and passion for wine are delivered with cheeky humour.
The book guides readers to an understanding of wine varietals, rating scales, the biases of wine critics and the entire trajectory from vineyard to table. An advocate of individual experimentation and discovery, her advice is, “Trust your sense of taste.”
The Artisan Sake Maker.
“Locality always wins some heart.”
These words, spoken with a knowing smile by Masa Shiroki, hold a lot of weight. As owner of “The Artisan Sake Maker” at Granville Island, Masa knows a thing or two about locality. Since opening the doors of his sake winery in 2006 -the first of its kind in Canada- he has been diligently establishing a quality product hand-crafted on the west coast and known for its seasonality. And he is getting ready to take it a step further. Since 2010, he has been seeking out the perfect environment throughout the Fraser Valley, Okanagan and Vancouver Island to grow and harvest sake rice. Instead of importing his rice from Japan, his sake would be transformed into a libation not only crafted in Canada, but indigenous to our land. After experimenting with both wet and … Read More »
This recipe of the week comes from Bonnie. The rich tartness of goat cheese is nicely balanced by the acidity of greek yogurt and buttermilk, and the sweetness of honey. This creamy dressing pairs nicely with lightly dressed citrus greens, warm roasted root vegetables and candied pecans, but would also go wonderfully with an early summer strawberry salad.
Creamy Goat Cheese Dressing
2 oz goat cheese
1 tbsp buttermilk
1 tbsp greek yogurt
1/2 tsp dijon mustard
1 tsp honey
1 tsp chopped fresh herbs
1 tsp lemon juice
1 tbsp olive oil
salt to taste
In a medium bowl or food processor, whisk together the goat cheese, buttermilk and yogurt. Add the honey, dijon, herbs and lemon juice and whisk to combine. Season to taste and finish by whisking in the olive oil until desired consistency is reached.
The Goat cheese pairs perfectly with our wine of the week: Sandhill Sauvignon … Read More »
Our next wine seminar is scheduled for Sunday, February 19th at 5:30pm. We will focus on Pinot Noir and go into depth about the grape and the classic regions. Your seminar will begin with instruction from WSET advanced level certified (level 3), Alicia Bodaly. We will pair appetizers with the different styles of Pinot Noir. You will have a choice of entrees, all prepared to compliment the wine as well.
The price per person is $75 and space is limited to 12 participants. Call 604-855-3545 to reserve your seat.
You might not think of sweet potatoes for dessert but when combined with caramel sauce, chantilly creme, caramelized pumpkin seeds and a julienned sweet potato “fruit leather”, our Organic Sweet Potato Gateau is sure to impress even the pickiest palate!
All this week at Restaurant 62, we’ll be serving our very refined version of sweet potato pie, so make sure to save room for dessert! And may we suggest the perfect dessert wine for pairing? Our wine of the week, Taylor Fladgate 10 yr Tawney Port pairs perfectly with our Organic Sweet Potato Gateau.
No one can top Chef Rachael’s attention to detail when it comes to her exquisite dessert creations but if you’ve got the time and patience to try this recipe at home, she’s graciously willing to share it here.
Organic Sweet Potato Gateau
1.5 kg boiled, peeled & pureed organic sweet potatoes
200g … Read More »
FOR IMMEDIATE RELEASE
RESTAURANT 62 EARNS WINE SPECTATOR AWARD OF EXCELLENCE FOR THE 5TH YEAR IN A ROW
Renowned industry magazine names Abbotsford restaurant one of North America’s best for its wine menu
October 3, 2011 (Abbotsford, B.C.) - Management at Restaurant 62 is pleased to announce that their restaurant has once again earned the prestigious 2011 Wine Spectator Award of Excellence. The award marks the fifth year in a row that the Abbotsford restaurant has been recognized for its outstanding wine menu by Wine Spectator Magazine. Restaurant 62 is the only Fraser Valley restaurant to earn the highly acclaimed award.
“We’re honoured to once again earn this prestigious award,” said Eric Ferris, Restaurant 62 Co-owner and Sommelier. “Wine Spectator is considered the industry authority, so to be selected as one the best restaurants in North America for our wine menu is truly an honour.”
The annual Wine Spectator restaurant wine list award winners are chosen from thousands of entries and … Read More »
FOR IMMEDIATE RELEASE
RESTAURANT 62 PARTNERS WITH CAMPBELL’S GOLD HONEY FARM FOR FIRST ANNUAL MEAD FEST ON MAY 29
B.C.’s first ever honey wine festival comes to Abbotsford
Abbotsford, B.C. (May 6, 2011) – restaurant 62 is pleased to partner with Campbell’s Gold Honey Farm and Meadery for the first annual MEAD FEST in Abbotsford on May 29th. The event will be British Columbia’s first ever wine festival showcasing the ancient tradition of honey wine making.
MEAD FEST will include a Mead Makers 101 course from 9:00 am – 4:00 pm at Campbell’s Gold Honey Farm & Meadery followed by Mead Makers Delight, an elegant cocktail style food and wine pairing event at restaurant 62 from 6:30 to 8:30 pm.
“We’re excited to join forces with one of B.C.’s only meaderies to educate people about one of the oldest alcoholic beverages known … Read More »
Chef Jeff Massey hit the airwaves this morning to cook up a R62 style Easter meal on the Global Morning News with Sophie Lui.
He brought in some beautiful ingredients fresh from the Fraser Valley for a family friendly meal fit for any special occasion.
On the menu – Roasted Rack of Spring Lamb with Cellared Vegetable & Apple Ragout with a Red Wine Pearl Onion Jus.
Here’s the recipe:
For the rack of lamb:
2 whole bone in rack of lamb
1 tblsp French Dijon mustard
Salt and pepper to taste
season the lamb rack to taste with salt and pepper
In a large skillet, sear the lamb to a rich red colour
Top with Dijon mustard place in to a preheated 365* degree oven and cook to desired doneness (Medium is recommended)
For the cellared vegetable ragout:
1 bunch baby carrots, peeled
12 baby creamer potatoes
3 parsnips, peeled
2 young … Read More »