Roasted Cauliflower Hummus – Oak Tree Tavern
I’m always a big fan of what’s coming out of the kitchen at this fantastic pub in Kensington, but I’m exceptionally loving this spin on hummus with roasted cauliflower, topped with curried pickled cauliflower and served with warm pita bread. Fairly guilt-free and amazingly filling alongside whatever beer you may be sipping.
— Dan Clapson, contributing food editor, @dansgoodside
Chateau D’Esclan 2013 Cotes De Provence Rose
From famed Provence producer Sacha Lichine, the Chateau D’Esclan Cotes De Provence Rosé is a blend of grenache and rolle. It’s elegant acidity and light red berry fruit make it the perfect summer patio sipper especially with Calgary’s recent heat wave. $38 at select liquor stores or by the glass at Blink Restaurant, 111 8 Ave. SW, 403 263-5330, blinkcalgary.com, @BlinkRestaurant
— Adrian Bryksa, contributor, @yycwine
Inti Restaurant serves owner/chef Hans Pulcinelli’s Peruvian food, bringing over to Canada ingredients that are only available in Peru for authenticity. Ceviche with Seafood is a very generous cold plate of prawns, squid and octopus marinaded in lime juice, with Spanish red onions, cilantro, toasted crunchy yellow corn and the big Peruvian white corn kernels. Very tasty! $19.90.
Pollo a la Brasa is rotisserie chicken Peruvian-style. It’s marinated in Peruvian Black Mint and roasted with crispy skin but still moist and juicy inside. There’s a choice of sides including fried yuca, garlic rice and salad and a choice of dips too – we love the Inti dipping sauce for the chicken and the Ocopa sauce for the yuca. Flavourful and addictive. Quarter chicken with a side and a dip, $12.90.
— Linda Garson, editor-in-chief/publisher, @vineanddine
Hillside Winery 2013 Gewurztraminer
On my recent trip to Naramata, I stopped in to visit Hillside Winery for a bite to eat at their amazing bistro and to taste their delectable wines. My favourite was the 2013 Gewurztraminer because of its crisp bite and tropical fruit flavours. It’s perfect for hot, hot weather, sunshine and paired perfectly with my bowl of mussels in a spicy Tom Yum broth.
— Laura Lushington, digital media editor, @LauraLushington