Caramelized Pears and Onions:
6 fresh pears, washed, quartered
and cored
12 shallots, peeled and cut in half
½ cup butter, melted
1 tsp olive oil
pinch of cinnamon
salt and pepper to taste

Preheat oven to 400 degrees. Drizzle pears
and onions with melted butter and oil. Season
with salt, pepper and cinnamon and toss.
Spread pears and shallots on baking sheet
with parchment. Roast until golden brown,
about 20-30 minutes. Set aside.

Pork Tenderloin:
1 pork tenderloin
2 tbsp paprika
1 tbsp brown sugar
1 tbsp grainy Dijon mustard
1 tsp kosher salt
3 cloves garlic, smashed
1 tbsp olive oil
½ cup apple cider
1 tbsp butter
honey for garnish (I like using
Rosewood Estates Smoked Honey)

Mix the paprika, brown sugar, mustard, salt,
and fresh garlic together in a small bowl. Rub
mixture over all sides of the pork. Heat the oil
in a large pan over medium-high heat. Add the
pork and sear all sides until it is golden brown.
Place the pork into a baking dish. Return the
same pan back to the heat and add the apple
cider and reduce by half, making sure you
scrape the bottom of the pan to get all the
flavour. Add butter. Pour over the pork and cover.
Bake the pork for 20-25 minutes, basting with
the apple cider every 5 minutes to keep it juicy.
Let the pork rest for 5 minutes. Slice and serve
on plate with caramelized pears and shallots.
Drizzle with honey and season with sea salt.
 Enjoy with a glass of Reserve Pinot Gris!

Stuffed Portobello Mushroom:
3 tbsp olive oil
2 shallots, sliced thinly
2 cups cremini mushrooms, sliced
2 cups shiitake mushrooms, caps only,
coarsely chopped
6 portobello mushrooms, 2 peeled
and sliced and 4 peeled and kept
aside to be stuffed
3 garlic cloves, smashed
1 cup dried cherries
1 cup walnuts, toasted
1 cup fresh parmesan, grated
½ cup panko breadcrumbs
1 egg
1 bunch fresh thyme, roughly chopped
salt and freshly ground black
pepper to taste

Heat olive oil in large pan. Sauté shallots
over medium heat until the shallots start to
caramelize and turn golden brown.
Add mushrooms and thyme and continue cooking,
stirring occasionally until mushrooms are deep
golden brown and have crispy edges, about
10 minutes. Add the garlic and stir for 1 minute
to soften. Add walnuts and dried cherries. Set
aside to cool. Once cool, place in food processor
and blitz lightly to chop the mixture up. Stir in egg,
breadcrumbs, and cheese. Stuff the portobello
mushrooms with mushroom filling and place on
baking sheet. Bake in oven for 10-15 minutes.

Seared Duck Breast with Cherry Jus:
4 boneless duck breast halves with skin
2 cups Cherry Lane Cherry Juice (can also
use Pomegranate juice)
1 cup 13th Street red wine
1 star anise pod
kosher salt and fresh cracked pepper
to taste

Preheat oven to 350 degrees.
In a small saucepan over medium-high heat,
add the cherry juice, red wine and star anise
and reduce by half. Set aside.
Use a sharp knife and score the fat of each duck
breast in a diamond pattern, make sure not to
cut into the meat. Heat pan with oil. Season both
sides of each breast generously with salt and
pepper, then place them skin side down in the
pan. Sear the skin until golden brown and crispy,
5-6 minutes.
Spoon off any extra fat from the pan. Flip over
the breasts and transfer the pan to the oven.
Cook in oven for another 6-8 minutes for medium
rare. Take out and let rest for 2 minutes. Slice
duck breast and place on serving plate with
stuffed portobello mushrooms. Drizzle cherry
wine jus over the duck and sprinkle some sea
salt on breast.
Enjoy with a glass of Wine Club Pinot Noir!

Rojo Chimichurri:
1 cup roasted red pepper
1 cup fresh red pepper, finely diced
½ cup cilantro
½ cup parsley
1 red onion, finely diced
¾ cup olive oil
1 tbsp lemon juice
½ tsp chili flakes
1 tsp smoked paprika
salt and pepper taste
Blend all ingredients for rojo chimichurri in a
food processor, except fresh pepper and red
onion. Stir in red onion and fresh pepper after
blended. Season with salt and pepper.

Salsa Verde:
1 bunch oregano
2 bunches mint
½ bunch cilantro
3 cloves fresh garlic
1 tbsp Dijon mustard
¼ cup red wine vinegar
1 cup olive oil
1 tsp lemon zest
1 small shallot
salt and pepper to taste
Blend all ingredients in a food processor,
except olive oil. Slowly pour in oil and blend for
1-3 minutes. Season with salt and pepper.

Tomahawk Steak:
1 Tomahawk steak (serves 2 guests)
kosher salt and pepper
1 cup blue cheese (we recommend
Celtic Blue)
Heat an outdoor grill to highest heat. Season
steaks generously with salt, pepper and some
olive oil. Use a generous amount of salt as this is
a thick steak. Sear the steak for 3 to 4 minutes
on each side. Turn off one side of the grill and
keep the steak on this side with the lid closed,
flipping once at 10 minutes. Remove at 115-125° for medium to medium-rare – approx. 20-25 min.
Crumble blue cheese over steak and place back
on the grill until cheese is slightly melted. Let
the steak rest for 5 minutes. Slice into 1-inch
strips and serve on wood board with the rojo
chimichurri and salsa verde.
Enjoy with a glass of Reserve Cabernet
Franc 2019!