What’s Better Than Some Great Road 13 Vineyards After A Good Punch Out At Turf
Not so long ago Turf (Work Out, Hang Out) opened on Fourth Avenue in Kits. They have all sorts of classes, everything from yoga to boxing, and a great selection of healthy eats, going beyond the ever-prevalent avocado toast (which, by the way, they do have), to include items such as bison meatballs, and a tasty mushroom and spinach salad. I’d stopped in to check it out before for tea, but hadn’t delved into the spot much further, so was rather thrilled when I was invited to not only work out there, but also stay for a wine tasting and healthy snacks.
For some insane reason I had decided I could work out twice that day and had done another class in the morning, which was a very bad idea considering the shape I am currently in; however, I still picked up some skills despite my lethargic demeanor. The class was taught by Turf’s Tom Taylor, a regular Bruce Lee with a background in martial arts; he didn’t give me any breaks despite my old age and my somewhat constant whining that I’d already done a class, but I need this sort of encouragement, so while I pretended to dislike him, I really thought he was quite excellent. Thanks Natalie Langston for the shot above!
Road 13 Vineyard’s, Joe Luckhurst, joined us and was a worthy sparring partner, I think he went a bit gentler on me when I was on the receiving end of the punches. All in all, a fun and challenging class.
After class the real fun began as we sampled Oliver’s Road 13 Vineyard’s and enjoyed some snacks from Turf. Really enjoyed the kale toast and bison meatballs and was happy to pair them up with the Road 13 Gamay and Honest John White. I’ve always been a big fan of the winery and they’ve constantly delivered great wines.
For another great pairing try Road 13 Vineyards Wine Paring Recipe from Ned Bell’s Lure Cookbook – Ned Bell’s roasted scallop recipe with Road 13 Vineyards 2016 Honest John’s White – A wine with aromas of green apple, pears and lime, a nice acidity and smooth finish.
Roasted Scallops with Grapefruit, Brown Butter and Thyme
6 tbsp unsalted butter
1 tsp chopped fresh thyme or rosemary
12 Weathervane scallops
sea salt and pepper
1 bunch watercress, stems removed
Melt butter in saucepan over low heat. Add thyme. Allow butter to gently simmer for 5 minutes or until milk solids turn golden brown and fall to the bottom of the pan. Meanwhile, cut and peel the grapefruit. Working over a bowl, cut between the membranes to remove the segments and let them fall into the bowl. Squeeze the membranes over the bowl to extract all the juice before discarding.
If the abductor muscle (a little flap) is still on the side of the scallops, remove it. Heat skillet over medium-high heat for 1 to 2 minutes. Add 2 tbsp of the brown butter. Pat the scallops dry and add to the pan, making sure not to crowd them. Allow to sear undisturbed for 2 minutes or until browned. Season with salt and pepper, flip the scallops and add remaining brown butter. Add 2 tbsp of grapefruit juice. Allow scallops to sear for an additional 2 minutes, basting them with liquid in the pan.
Divide the watercress among four plates. Set the scallops on top and garnish with grapefruit segments. Drizzle with the pan sauce and sprinkle with sea salt.
For Holiday Gifting Road 13’s Wine Advent Calendar is super fun! Countdown the 12 days of Christmas with Road 13. The winery has a limited number of wine advent calendars available as of November 20th for $335 plus tax. Packaged in mid-summer to ensure a great selection of bottles, the wine calendar includes 12 bottles with many long sold out. For an added surprised, there are three different.
*Additional shipping cost of $20 beyond BC and AB
For more information visit road13vineyards.com or visit socially on Facebook, Twitter and Instagram.