One minute I was surrounded by wines from sunny France and Spain. The next, I was driving through what looked suspiciously like January in my Calgary neighbourhood... on June 30. Join me for a Canada Day toast to cool-climate vineyards and a delicious coast-to-coast menu celebrating the best flavours our country has to offer.

A love letter to morels and slow cooking. This Croûte aux Morilles brings together fresh BC-foraged mushrooms, rich cream, and Jura-inspired wine pairing ideas. What to serve them with? Ideally something crisp, nutty, or sparkling. Comfort food, but make it a little wild.

Steamed mussels with butter, white wine, and a glass of Pouilly-Fumé. Simple, briny, and deeply satisfying. A little French flair turns an easy seafood dinner into something worth lingering over.

A pot of lentils so good it deserves its own headline. Earthy, comforting, and endlessly adaptable, these heroic lentils play beautifully with crisp-skinned salmon or rich, savoury pork. Add a glass of Canadian wine - bright Riesling or a confident Cabernet Franc - and suddenly dinner feels intentional, cozy, and a little bit celebratory. Proof that simple food, done well, is never boring.

Our anniversary falls on December 29, caught between Christmas leftovers and New Year’s chaos. So we turned it into a spaghetti-western night: wild boar burgers, smoked Gouda, Cognac mushrooms, costumes, Morricone, and a bottle of Barolo playing sheriff at the table. Dinner became a little bit of theatre and exactly the celebration we needed.

Foie gras is an indulgence that deserves the right wine. Tokaji Aszú and Sauternes bring the sweetness, acidity, and balance to match its richness. It’s not about restraint. It’s about enjoying a little luxury well. Happy New Year 🥂

Our Christmas Eve table always travels a little. This year, Scandinavian gravlax met Canadian maple and Japanese yuzu sake. A pescatarian tradition gently reinvented. Paired with Champagne, the salmon’s silky richness, citrus lift, and delicate bubbles made for a quiet winter celebration.

Swiss meringues with Gruyère double cream are pure indulgence: crisp, airy meringues, rich cream, and bright berries. Add Champagne or a sweet late-harvest wine, and it becomes a simple little celebration on a plate.