Tag Archives: ravenswood

Boos for Halloween – Besieged Wine from Ravenswood

Besieged_750-2013 (TIFF) [CA-ECM2156094 Revision-2]

Winemaker Joel Peterson worked solo to collect the grapes for this spooky wine. As he picked, the story goes, ravens circled above, but instead of bringing doom, these birds brought good luck and became the totem for the winery. Now in Western Canada for the first time in limited release, Besieged will arrive on shelves just in time for Halloween night. I just saw it tonight at West Broadway and Arbutus. In the bottle there is a blend of Petite Sirah, Carignane, Zinfandel, Syrah, Barbera, Alicante Bouschet and Mourvèdre, all from Sonoma, California’s North Coast, Central Coast and Lodi winegrowing regions.

The wine is deep red and has aromas of blackberry, black cherry, dried plum, spice, tobacco and vanilla. It’s richly flavoured and full of black cherry, chocolate, and has a length finish. Enjoy in the company of witches and goblins perhaps with some blood sausage!

Foodists 2nd Annual BBQ Bootcamp

BBQ Lamb Popsicles Rockin’ Ronnie Shewchuk slices up his delicious lamb popsicles hot off the grill after being marinated in herbs de Provence, rosemary and Dijon, served with balsamic vinegar and fresh mint. 

Foodists.ca is extremely excited to present our second annual Barbecue Bootcamp featuring BBQ Champ and author, Rockin’ Ronnie Shewchuk.

Modelled after last summer’s smash hit Foodists.ca event, we guarantee you will go home stuffed with unbelievable food, ideas, tips and a renewed passion for grilling. You will be inspired to up your outdoor cooking game after you see what Ronnie pulls off the grill! Here are all the details:

Barbecue Bootcamp

Join international barbecue champion Rockin’ Ronnie Shewchuk for this outdoor cooking extravaganza featuring the essentials of grilling and southern-style barbecue. The four-hour cooking and eating demonstration (actually, it’s more like a piece of smoke-infused performance art ) will include an overview of tools and equipment, rubs, sauces and marinades, techniques for quick and easy grilling and slow-smoking, plus tall tales and legends from the world of competitive barbecue. You’ll learn from Ronnie and enjoy samplings of great dishes from his bestselling book,  Barbecue Secrets DELUXE!, including:

  • Smoked Oysters with Barbecue Sauce
  • Quesadilla with Mango, Brie, and Fresh Basil
  • Planked Tandoori Salmon with Peach Chutney and Yoghurt Sauce
  • Barbecued Brisket Sliders with Slaw and Texas Red Beans
  • Grilled Tuscan Game Hens on Arugula Salad
  • Spice-crusted Pork Blade Steaks with Grill-Roasted Vegetables
  • Grilled Pineapple Spears with Cajeta Sauce

Not only is this incredible value on its own, we will be including wine tastings, pairing each of the dishes with Vincor wines,, including the classic pairing with barbecue, Ravenswood.

All attendees will receive a bottle of Ronnie & Denzel’s Natural Champions BBQ Sauce (a $10 value) and be entered in a door prize draw, and when you register you can choose to include a copy of Barbecue Secrets DELUXE! at a special discounted price of $20.

BBQ Bootcamp promises to be a celebration of gourmet backyard cooking. If you want to seriously upgrade your grilling and barbecue skills, don’t miss this.

Ronnie will have copies of his latest book (a merging of his two previous books plus many new recipes) and sauces on hand and for sale, and there will be a door prize for attendees.

WHEN: Saturday, August 28, 2010 from 11:00am to 3pm (PST)
WHERE: Private Residence, 2762 Wall St., Vancouver, BC
WHAT TO BRING: Just your appetite and possibly a notepad and pen!
TICKETS: Click to purchase tickets.

BBQ Bootcamp Steak with Gorgonzola Butter Rare beef tenderloin steak with gorgonzola butter from last year’s BBQ Bootcamp.