ClubK Member's Corner

Summer 2017 ClubK Wine Club

We’ve got a few big reds to carry you through BBQ season and a pretty little rosé (you’re not too cool for rosé, are you?) that’ll get your palate up and running. Also, from Niagara’s veteran Cave Spring winery, a delightful and rare Chardonnay Musqué, and a really unique (and also rare) Viognier from the new Queenston Road Vineyard Co.

Celebrate Canada’s 150 with any of these flag-waving wines and revel in your patriotism. We live in the best country on the planet. Cheers to that!

This season's food pairings come again from FEAST: Recipes and Stories from a Canadian Roadtrip by Lindsay Anderson and Dana Vanveller. Get the recipes plus your Summer Wine playlist and a copy of this season's tasting notes below.

ClubK Recipe Pairings

We're delighted to share these recipes celebrating Canadian cuisine from Feast: Recipes and Stories from a Canadian Roadtrip by Lindsay Anderson and Dana VanVeller. Recipes and photos are shared here with permission from the publisher*—don't forget to go buy the book for even more delicious recipes and stories!

Elk Burgers with Blue Cheese and Balsamic Roasted Red Onions

Pairs with: The Grange of Prince Edward 2013 Select Cabernet Franc

Serves: 4-6

Elk meat is a great alternative to beef. It’s lean, a good source of vitamin B, and ever-so-slightly sweet, rather than gamey. If you don’t have any elk producers nearby, you can easily substitute beef or bison.


Roasted Onions
1 large red onion (about 220 grams), sliced into 1/2-inch-thick (1 cm) rings
1 Tbsp (15 mL) balsamic vinegar
1 Tbsp (15 mL) extra virgin olive oil
1/8 tsp salt

1/2 medium red onion (about 80 g), finely chopped
1 egg, beaten
1/3 cup (80 mL) finely chopped flat-leaf parsley
1 Tbsp (15 mL) grainy or Dijon mustard
1 Tbsp (15 mL) Worcestershire sauce
3/4 tsp (3 mL) salt
1/2 tsp (2 mL) freshly ground black pepper
11/2 pounds (680 g) ground elk, bison, or lean beef
3/4 cup (185 mL) crumbled blue cheese (see note)


Preheat the oven to 400°F (200°C).

For the roasted onions, add the sliced onion rings to a large bowl and toss with the balsamic vinegar, olive oil, and salt. Spread out evenly on a large baking sheet. Roast in the oven for 15 minutes, turn the slices over, and roast again until soft and caramelized, another 10 to 15 minutes.

Preheat the barbeque on medium-high (about 450°F/230°C).

To make the patties, mix the onion, egg, parsley, mustard, Worcestershire sauce, salt, and pepper. Add the ground meat and gently mix with your hands until just combined (overmixing will make the burgers tough). Add the crumbled cheese and mix again until just combined. Divide the meat mixture into six even portions (or four, if you’d prefer larger burgers) and shape each portion into a patty. Grill on the barbeque, flipping once, until their internal temperature reaches 160°F (71°C) or they’re no longer pink inside, 8 to 10 minutes. Serve the burgers on buns with the roasted onions, lettuce, tomato, mayo, and any other toppings you like!

Grilled Eggplant & Roasted Tomato Salad with Tahini Dressing

Pairs with: Queenston Road Vineyard Co. 2016 Viognier

Serves: 4–6


3 Tbsp (45 mL) pine nuts
6 to 8 Roma tomatoes (about 630 g), quartered 6 Tbsp (90 mL) extra virgin olive oil, divided
1 tsp (5 mL) salt, divided
2 medium eggplants (about 910 g), sliced into 1/4-inch (6 mm) slabs lengthwise
1/2 cup (125 mL) chopped flat-leaf parsley

Tahini Sauce
1/2 banana pepper (about 35 g) 2 heads garlic (about 60 g)
1/4 cup (60 mL) tahini
1 Tbsp (45 mL) freshly squeezed lemon juice 3 Tbsp (45 mL) extra virgin olive oil
1/2 tsp (2 mL) salt
2 Tbsp (30 mL) water


Place the pine nuts in a small pan over medium heat. Shaking the pan frequently, toast the nuts until golden brown, about 6 to 8 minutes. Remove from the pan and set aside.

Preheat the oven to 350°F (180°C).

In a large bowl, combine the tomatoes with 2 Tbsp (30 mL) of olive oil and 1/2 tsp (2 mL) of salt. Toss to combine and spread out on half of a baking sheet. To take advantage of the hot oven, you’ll also roast two of the ingredients for the tahini sauce at this point; first, halve the banana pepper, brush with olive oil, and place next to the tomatoes on the baking sheet, skin sides up; then cut the tops off the garlic heads to expose the cloves, brush the tops with olive oil, wrap in tinfoil, and place next to the baking sheet on the oven rack.

Roast the pepper until the skin starts to blister and blacken. Remove from the baking sheet, but let the tomatoes keep cooking. Roast the tomatoes until they’re soft and the edges start to blacken, about 45 minutes. Roast the garlic until soft, about 35 to 45 minutes; once cooled, squeeze out the cloves.

Preheat the barbeque to medium-high heat (450°F to 500°F/230°C to 260°C). While the vegetables are roasting in the oven, generously brush the eggplant slices with the remaining 4 Tbsp (60 mL) of olive oil (or more, if needed) and season with the remaining 1/2 tsp (2 mL) of salt. Once the grill is hot, place the eggplant slices on the grill and close the lid. Cook for 2 to 3 minutes, until the side facing the grill has nice grill marks and starts to blacken. Flip and repeat on the other side. Transfer the cooked eggplant to a dish. Continue this way until all the slices are grilled. You may want to let the grill heat up again between rounds. Cover the eggplant with foil and set aside.

To make the sauce, add the tahini, lemon juice, olive oil, roasted pepper, roasted garlic cloves, salt, and water to a blender or food processor and mix until combined. Taste and season with more salt if desired.

Gently toss the eggplant, tomatoes, and parsley together. Serve warm, drizzled with the tahini sauce and topped with the toasted pine nuts.

Prime Rib with Horseradish Cream

Serves: 8–12

Pairs with: Cambium 2013 Cabernet Sauvignon


Prime Rib
8- to 12-pound (3.5 to 5.5 kg) piece beef rib-eye, choice or prime grade, bone-in preferably
Butcher’s Twine, if using a rotisserie
3/4 cup (185 mL) grainy mustard
3 Tbsp (45 mL) salt
11/2 Tbsp (22 mL) freshly ground black pepper
4 cloves garlic, minced
4 sprigs rosemary, chopped
4 sprigs fresh thyme, chopped

Horseradish Cream
1 cup (250 mL) whipping cream
1 cup + 1 Tbsp (265 mL) fresh horseradish, peeled and finely grated
1 cup (250 mL) sour cream
1 Tbsp (15 mL) Dijon mustard
3/4 cup (185 mL) white wine vinegar
13/4 tsp (8 mL) salt

For Serving
Arugula, coarse or flaky sea salt, lemon wedges, and extra virgin olive oil


Mix the mustard, salt, pepper, garlic, rosemary, and thyme together and rub evenly over all sides of the rib-eye. Cover and let the meat marinate in the refrigerator for 45 minutes, or ideally overnight. Remove the meat from the refrigerator, uncover, and let sit at room temperature for 30 to 60 minutes before cooking.

If using the oven, preheat it to 250°F (120°C).

Place the rib-eye, bone side down, on a grill rack in a sturdy metal roasting pan on the bottom shelf of the oven. For a rare roast, cook for 4 to 5 hours, or until an instant-read thermometer inserted in the deepest part of the meat reads 122°F (50°C). Timing will vary based on the shape and size of the cut of meat, so it’s best to use a thermometer here. If the meat still has bones, make sure the thermometer is measuring the meat, as the bones will read at a higher temperature. The internal temperature of a rib-eye roasted at low heat will not rise very much once taken out of the oven, so remove it when it has reached the temperature you desire.

While the rib-eye is cooking, make the horseradish cream. The cream is best when made at least 30 minutes ahead of time so the flavours have a chance to blend. In a large bowl, whip the cream to soft peaks with an electric mixer. In a separate medium bowl, mix the grated horseradish, sour cream, mustard, white wine vinegar, and salt until combined. Gently fold in the whipped cream.

Once the meat has reached 122°F (50°C) (or higher, if desired), remove it from the oven and crank the tem- perature to 500°F (260°C). Create a loose tinfoil tent to cover (without touching) the meat while it rests for at least 30 minutes or up to 90 minutes. Just before you’re ready to slice and serve, remove the foil tent and place the rib-eye in the preheated oven. Roast until the outside has browned and crisped, about 10 minutes. Remove from the oven, carve out the bones, slice, and serve.

If using a rotisserie, tie the rib-eye with butcher string, looping every 3 inches (8 cm) until secure. Skewer the rib-eye on the rotisserie and cook over medium-high heat, until the internal temperature reads 122°F (50°C). Remove and let rest for 30 minutes with a loose, tinfoil tent covering (but not touching) the meat. Once it has rested, slice and serve.

Serve with fresh arugula, a side of sea salt, lemon wedges, olive oil, and plenty of horseradish cream.

ClubK Summer 2017 Tasting Notes

Click to download the PDF
Spring Sippers Playlist on Spotify

Sign up for a free Spotify account to listen to the full tracks


*All recipes above are excerpted from Feast: Recipes and Stories from a Canadian Roadtrip by Lindsay Anderson and Dana VanVeller. Copyright © 2017 Lindsay Anderson and Dana VanVeller. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.