Niagara-on-the-Lake 2016

A few weeks ago we had a belated one-year anniversary brunch with my parents in Niagara. The reason we were about 6 months behind was because in the fall JDL had his knee replaced and then who wants to go to Niagara in the winter?

The day started with a visit to Southbrook Vineyards, Canada’s first bio-dynamic winery. We tasted a flight of four different wines, two whites and two reds, each highlighting the unique growing conditions and techniques at Southbrook. Our server was incredibly knowledgeable, having studied cuisine and wine at Niagara College. He was well spoken on the interplay between wine and food, something I completely lack and admire in other people.

After a few tastes of wine, we headed over to Trius Winery for our celebratory brunch. The brunch at Trius is a three-course tasting menu with the option to pair each course with wine as selected by the restaurant. Mom, being the classy and knowledgeable person she is, made her choices based on the wine; everyone else made their choices based on the food.

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The dining room at Trius has been recently redone, featuring bold furniture in yellows and reds. The main dining room features huge spherical light fixtures that resemble fireworks exploding in a night sky. The dining rooms open out onto a patio which overlooks the vineyards. In early April this is not quiet the focal point that it is in the summer. We were seated in the back of the restaurant, which was a little more private and with a view of the courtyard and vineyards.

After we were seated, we were immediately greeted with glasses of Trius Brut Rosé – all brunches should start with pink bubbly. It should be noted that this is apparently supposed to serve as a palate cleanser between courses and should last the length of your meal, not gulped down shortly after the first course like mine was. Oops. It was just too tasty to not enjoy that quickly.

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S’mores Cookie Bars

Happy birthday Le Faz!!! Today is officially her birthday and for her birthday I baked her s’mores cookie bars.

photo 5The only problem with s’mores is that they are impossible to make when you are not near a bonfire which is a constant problem of mine. However, these solve that problem. AND they are much tidier and easier to eat. You will not have to worry about melty marshmallow strings all over your face.

photo 3(1)They are the perfect combination of cookie and square. The graham cracker crust bottom is buttery and crumbly, creating a light, delicate base for the heaviness of the cookie to rest on. The cookie is buttery and rich, dotted with marshmallows and chocolate chips. The top has less melted marshmallows and whole chunks of chocolate bar. The chocolate bar is broken up into chunks and then frozen, ensuring that they don’t completely melt into the square; genius.

I love these and will definitely make them again and again. Recipe is below the cut and happy munching!

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