August 11, 2011

proof whisky, Aquafest at the Bend, Vol. 46


Looking for a hot place to hang out this summer? Mix up a thermos of drinks and hit the sandy beaches of Grand Bend. To learn more about our brand visit www.proofbrands.com. ‘Like’ us on Facebook http://www.facebook.com/pages/Proof-Brands/181641835185326 and Twitter http://twitter.com/proofbrands to get last minute updates on tastings, parties & events.



The windsurfer 1 ½ oz proof whisky • ½ oz simple syrup • 1 oz grapefruit juice and 4 oz cranberry juice
To a glass filled with ice, add 1 oz proof whisky, ½ oz simple syrup, 1 oz grapefruit juice and 4 oz cranberry juice. Stir and garnish with lemon.



Located on the shores of Lake Huron, Grand Bend is Ontario’s answer to a Florida beach town. 


With a Key West vibe, beautiful beaches, rustic woodlands, golfing and boating – it’s a great place to spend the summer. 


The main strip, lined with surf shops, beach grills, an arcade and patios is as much alive in the daytime as at night.




If you are not in the mood for the usual beach fare, stop into Midori Sushi for some delicious rolls. We sampled their Big Shooter, Midori and One Love rolls. (33 Main Street, Grand Bend www.midorigrandbend.com)

 


proof was serving watermelon mojitos and mint divines at the Aquafest festival in Grand Bend.


Purdy’s Fisheries presented the Second Annual Great Lakes Chowder Competition on Sunday with celebrity chef Anthony Walsh. 
 The Globe and Mail wrote of Walsh’s cooking, “Canoe represents the growing national culinary identity, the sense of what Canadian cuisine is and can be.”  Showcasing the home-grown bounty of Canada, Walsh draws on our country’s rich, diverse culture and ethnicity to create magic on the plate. In addition to his work at Canoe, Walsh is also the creative lead for the Oliver & Bonacini portfolio of restaurants in Toronto, and shares ownership in Biff’s Bistro and the Oliver & Bonacini CafĂ© Grill chain of restaurants.





Not only does Purdy's supply a lot of fine Ontario restaurants with fresh fish, they operate a few quality eateries of their own. Purdy’s at the Bend Dockside Eatery offers a take out style operation with dock side seating, with a view of the Grand Bend Yacht Club and the Grand Bend Marina. Purdy’s also hosts a small fish house, at 83 River Road, so you may just get to see our Fishermen unload "the catch of the day". They also serve up local ice cream from the London Ice Cream Company and offer flavours such as Moose Tracks, Acadian Vanilla, Pralines and Cream, Black Raspberry Bugaboo and much much more. (www.purdyfisheries.com)


Several chefs, specialty food shop owners and restaurateurs competed in the chowder cook-off.


Placing third in the competition (and using proof whisky in their recipe) were Kyle and Lorraine Deming of Sausage Partners (1378 Queen St. East www.sausagepartners.com). SP provides quality hand made products, to the individual and to the restaurant industry, with an emphasis on responsible farming and local ingredients.


Peat Smoked Lakefish Chowder with Whisky and Sorrel Butter
3 lbs peat smoked lake fish (catfish, lake trout, whitefish) • 1 smoked pork hock • 2 onions • 
4 carrots • 8 stalks celery • 1 head fennel • 4 potatoes • 1 litre heavy cream • pork stock/fish stock (instructions to follow) • 1 bunch chopped parsley • 2 oz. flour • 3/4 lb unsalted butter • 2 oz. proof whisky  • 2 bunches chopped sorrel

Method: Smoke whole lakefish over peat. Let cool then separate the meat from the skin and bones. Cover the skin and bones with water and simmer for 1/2 hour. Strain and reserve stock. Discard bones. Simmer the pork hock in water until tender (+/- 2 hrs) then strain reserving the liquid. Pick all the meat off the bones and reserve. Discard bone and skin. Dice the vegetables (onions, carrots, celery, fennel, potato) Melt 1/2 lb of the butter in a soup pot and add the vegetables. Cook until they’re tender. Add the flour. Stir well to make sure that all the vegetables are coated evenly with the flour. Add the fish stock, pork stock, and the cream. Bring to a simmer then add the pork and the fish. Simmer 1/2 an hour. Just before serving add chopped parsley and season to taste with salt, pepper, and lemon juice. Let the remaining butter soften to room temperature. Mix in proof whisky and sorrel until completely incorporated. Wrap the butter in cling film forming a tight cylinder. Refrigerate until firm. Laddle the soup into warm bowls then top the soup with slices of the butter.

You can visit their food shop in Leslieville or sample some of their dishes at The Ceili Cottage, also in Leslieville, Toronto. (www.ceilicottage.com)  


Weekend Forecast:
Saturday: Chance of thundershowers and a high of 27 degrees
Sunday: Cloudy with showers and a high of 25 degrees

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