Honey Vanilla Peach Freezer Jam

There is no better season in Ontario than peach season! It's hands-down the best ever, and I'm willing to fight anyone who says otherwise. I go peach crazy as soon as the first local peaches appear, and find myself buying baskets of peaches every few days to keep up with my consumption. It's such a short season, so you really can't blame me for wanting to take advantage as much as possible, as well as extend the season in any way I can.

My trick for extending peach season this year is to turn those fresh and juicy wonders into jam that I can enjoy well into the fall and winter. Every single morning I start my day with an egg and toast, and being able to make peaches apart of that breakfast every day for the next eight months makes me giddy!

The freedom of playing around with different flavours was also what drew me to making jam. I wanted to infuse some other flavours into my peach jam to make it a little more complex and unique. When I think of some of my favourite ways to enjoy fresh peaches in the summer, they almost always involve honey and vanilla. I love making simple desserts with fresh peaches, by grilling them up and topping with a drizzle of honey and either fresh vanilla cream or French vanilla ice cream. To mimic those flavours in my jam, I substituted some of the white sugar for organic honey, as well as adding some pure vanilla extract.

While this jam is certainly sweet when trying straight from the jar, its perfect on top of buttery toast! Play around with different ways of serving this jam to make it your own! Think of glazing tarts, topping plain yogurt, or stirring into smoothies! Let me know how you play around with this jam in the comments below.

Ingredients:
1 lb fresh peaches (about 2 cups chopped, or about 3 medium peaches), peeled, pitted and chopped
1 1/2 Tbsp fresh lemon juice
1 package (57g) Original Certo Pectin Crystals
3/4 cup white sugar
1/4 cup Metro Irresistibles Organics Pure Honey
1/2 tsp Metro Irresistibles Pure Vanilla Extract

Directions:

1. Thoroughly wash enough jars/containers and lids that will hold approximately 1 1/4-pints of jam (most canning jars come in 1-pint, 1/2-pint, and 1/4-pint sizes) with very hot water, and dry thoroughly. Set aside. 
2. In a medium saucepan set to medium-low heat, add peaches. Cook and crush using a potato masher. Mash until peaches have reached desired consistency (about 10-15 minutes).
3. Add lemon juice and pectin crystals and stir to combine. Bring to a boil at high heat.
4. Stir in sugar, honey, and vanilla and return to a boil. Cook for 1-minute. 
5. Remove from heat and allow to rest for 5-minutes, stirring occasionally. 
6. Pour into warm, sterilized jars, leaving about 1/2 inch at the top to allow for expansion. Cover with lids and let stand at room temperature for 24-hours or until set. Keep jars in freezer for 8 months, or until ready to enjoy! Jam will hold in the fridge for about 3-weeks. 

This post was created in partnership with Metro Ontario. 

Listening To:
Kanye West - Ghost Town

Layered Mango-Strawberry Lassi-Inspired Smoothie

As the heat rises in the summertime, so does the heat level in the food I make, and I'm not talking temperature! There's something about a hot day that has me craving spicy food. While my tolerance for spice is pretty good, I've been known to push my own limits from time to time, resulting in me turning to shots of milk or yogurt to fan the flames on my tongue. Whenever I order in Indian food I'm reminded of how soothing a cold lassi can be after a hot-as-fire bite of curry. With that in mind, and my tendency for putting hot chilli oil on my morning eggs, I wanted to create a lassi-inspired smoothie that could aid in keeping my tastebuds happy and cool when enjoying my spicy morning eggs. With Ontario strawberries still in the markets, I wanted to combine the mango-flavoured lassi that I'm most familiar with, with a strawberry one in a unique way that would allow the flavours of each to shine individually.

I adore the flavour of honey that always shines through in the lassi's that I've tried, so I kept that consistent, using it as my sweetener. To switch things up a little bit, I also chose to use a lighter Greek yogurt to give the drink that same rich taste that I love in a lassi, but with a more viscous consistency that's easier to drink in the morning. While I had previously never tried any myself, I had read that there are some lassi's that can be infused with rose water, turmeric, or saffron. I loved the idea of really making that yellow colour pop against the pink strawberry smoothie, so I infused the honey with some saffron to give it that extra intensity.

Not only does this layered lassi-inspired smoothie look gorgeous, it's also delicious and cooling! I love the idea of serving this smoothie for an elegant outdoor summer brunch for friends and family. Let me know how you enjoyed this layered lassi-inspired smoothie in the comments below!

Tip: If you're shot on time, forget about layering and just toss all the ingredients together!

Ingredients:
For the Mango Lassi Smoothie
2 cups Metro Irresistibles Frozen Mango Chunks, thawed
2 tsp Metro Irresistibles Organics Pure Honey
pinch of saffron threads
1/2 cup Metro Irresistibles 0º Plain Greek Yogurt
handful of ice

For the Strawberry Lassi Smoothie
2 cups fresh or frozen strawberries, sliced
3 tsp Metro Irresistibles Organics Pure Honey
1/2 cup Metro Irresistibles 0º Plain Greek Yogurt
handful of ice

Directions:

1. In a blender or food processor, add mango chunks and blend until relatively smooth.
2. In a small bowl add the honey and saffron threads and stir to combine. Add to blender with Greek yogurt. Blend until very smooth. Add a handful of ice, blend, and transfer to a container and set aside in fridge. Clean blender or food processor bowl.
3. In a clean blender, add strawberries and blend until relatively smooth. 
4. Add honey and Greek yogurt and blend until very smooth. Add a handful of ice and blend.
5. Divide the Mango Lassi Smoothie between 2-4 cups (depending on the serving size you prefer). Using a large spoon to avoid the two smoothies from mixing, carefully spoon the Strawberry Lassi Smoothie over the Mango Lassi Smoothie. Serve immediately!

This post was created in partnership with Metro Ontario.

Listening To:
Snail Mail - Pristine

Ontario Black Cherry, Feta, & Arugula Salad

The time for Summer salads is here! One of my favourite ways to utilize the abundance of fresh fruits over the summer months in Ontario is with beautiful summer salads, and I'm not just talking about fruit salads! I adore the way the flavours of fresh and juicy Ontario fruits play against the peppery heat from arugula, and either a salty bite of feta cheese, or a creamy taste of fresh mozzarella or burrata. These types of salads are uncomplicated, while still being interesting, beautiful (both visually and in it's flavour!), and are just so damn delicious you'll want to enjoy one every day!

I'm not including an exact recipe here, instead choosing to give you a guideline, as summer salads are all about utilizing what you already have on hand. This recipe was inspired by a big ol' bag of fresh Ontario cherries that I wanted to eat for more than just dessert and snack. While mixed greens are an easy option to have on hand in the summer months, I opt for keeping arugula in my crisper, as I find that peppery hit to be a more exciting contrast from the sweet flavours from the fruit. With sunflower seeds already on hand in my cupboard, I chose to sprinkle a few of those over for some crunch, but I actually think pumpkin seeds (sometimes labelled as pepitas) would be an ideal seed for this dish. Play around with whatever fruits, produce, nuts, and seeds you have in your kitchen or in your garden and find a summer salad that suits your tastebuds! Let me know what creation you've made by telling me about it in the comments, or sending me a pic through Instagram (you can find me @gingerrosefood). Looking forward to seeing your summer salad creations!

Note: I have not included specific measurements, as I encourage you to work with what works for you!
Ingredients:
arugula
pea shoots
extra virgin olive oil
balsamic vinegar
Ontario black cherries, pitted and cut in half
feta cheese
salted sunflower seeds or pumpkin seeds
fresh ground pepper
Maldon Salt

Directions:

1. In a small bowl lightly drizzle the arugula and pea shoots with olive oil and balsamic. Toss together gently with your fingertips. Place along serving dish (I like to use a platter as opposed to a bowl so the other ingredients don't fall to the bottom).
2. Top the dressed greens with cherries, feta cheese, sunflower or pumpkin seeds, fresh ground pepper, and Maldon Salt. Serve immediately.

Listening To:

Summer Games - Drake

Raw Shaved Asparagus Salad Two Ways

Being such a food-focused province, the winter months have a way of taking its toll on us Ontarians, having to endure months and months of minimal options and repetition when it comes to local produce. There's no better sight than the first discovery of local asparagus at the market, as it has become a signifier for the beginning of Spring and all of the seasons big, fresh flavours for Ontarians.

With asparagus at its peak in the Spring, there's no better time to turn off the heat and play around with different raw preparations for this healthy and flavourful green. Serving asparagus raw allows its true flavours to shine through, as well as taking advantage of its fantastic  crunchy texture. This recipe lets asparagus act as the star, dressing it in a light vinaigrette that highlights asparagus's natural flavours, without overwhelming it. More than that, this recipe gives you the option of serving the salad two ways; standing along, garnished with pistachios and parmesan cheese, as a light accompaniment to lunch or dinner; or as an appetizer, using it as a topping for goat cheese crostini.

This article was originally posted in Fredi Magazine. CLICK HERE to check out the spread!

Tip: Save any remaining dressed salad to add into an omelette the next day!

Ingredients:
2 lb thick asparagus spears, trimmed & peeled into ribbons
Salad Dressing
1/4 cup extra virgin olive oil
1 1/2 Tbsp. fresh lemon juice
1/4 tsp Dijon mustard
1 tsp mint, cut into very fine ribbons
salt and pepper to taste
Salad
2 Tbsp. chopped pistachios, lightly toasted
shaved parmesan cheese, for garnish
Crostini
8-10 thin slices baguette, cut on a bias
olive oil
about 1/2 cup goats cheese

Directions:

1. In a small bowl, whisk together olive oil, lemon juice, Dijon, and mint, and season with salt and pepper.
2. In a medium bowl, add asparagus ribbons. Add 3/4 of dressing and toss. Taste, and add remaining dressing as needed. 
3. Divide salad in half. Plate half garnished with pistachios and parmesan cheese shavings and serve as a salad.
4. Use the remaining half of the salad for topping the crostini. Lightly brush baguette slices with olive oil and lightly toast or grill. Spread evenly with about 1-Tbsp. goats cheese each, and top evenly with remaining asparagus salad. Serve immediately. 

Listening To:

Kendrick Lamar - Loyalty 

Fresh City Farms Ready-To-Eat Jars

Cooking is my thing. It's my stress reliever, my creative outlet, my pride, my joy, it's my world. While I love to cook as much as possible and share my creations with you all, it's not always a reality for me to get to cook every single meal. Short-cuts and quick-fixes are the only way I can get through a busy week without losing my mind sometimes. I'm often juggling a few different projects at once, which means a lot of running around, and bursting in the door well past dinner time, in a hangry stupor, searching for anything that can satiate me quickly! It's so easy to make poor choices when I'm caught in a hangry state like that, turning to my guilty pleasures (that always feel so good at first, and then inevitably leave me feeling disappointed) like a box of mac & cheese, a McDonalds meal, or just some good ol' peanut butter toast. Like I said, those options always seem like a good idea while I'm preparing them, but they always (and I mean always!) leave me feeling lousy and let down in the end. 

While I've been getting better at meal prep as of late, I still have those days where I need to have a meal on hand that's ready to go and will leave me feeling my best. With that in mind, an email from Fresh City Farms, inviting me to try out some of their new Ready-To-Eat meal jars came at the most opportune time!

Having visited Fresh City Farms two-acre Organic farm at Downsview Park (right in the city!) a few years ago, I knew first-hand the care and thought that they take in producing and sourcing some of the best produce you can find in Ontario. While they don't source all of their ingredients for their Ready-To-Eat jars from their own farm, they take great care to select almost exclusively certified organic ingredients, with exception of a few local producers who are not certified organic.

Beyond being impressed by the attention and importance that they place on having high-quality produce, I was also dazzled by the great selection of Ready-To-Eat jars that Fresh City Farms carries in their shop. With so many delicious sounding options (that fit a variety of different diets), the hardest part of the whole process was buckling down and getting decisive about my order. I wanted to try them all!! I ended up ordering the Butter Chicken Bowl (a total no-brainer!), Makhani Tofu Biryani, and Falafel Salad, with jars for Chris to try out as well for a second opinion. I also threw in some Tonica Kombucha, red beets, rutabaga, and Dark Chocolate Peanut Butter Cups from Green Zebra Kitchen. What a haul!

With my order placed, I was a little concerned that I would run into problems with my delivery. Both myself and Chris were going to be out the day our order was to be delivered, and my condo clearly states that they will not accept any deliveries that include non-perishables. I left instructions for the delivery person to call our buzzer and leave the order outside of our unit door. Even still, I wasn't sure that either Chris or myself would even be available to answer the buzzer to let the delivery person in. I was stressed! Luckily my stress was completely unfounded, as the delivery process was as smooth as can be! I got a phone call from Fresh City Farms to confirm my order was being delivered, and they were able to get into my building without any issue. Chris came home to find a lovely Fresh City Farms cooler bag, expertly packed with temperature controlled lunch bags and ice packs. For someone who works in marketing, Chris was seriously impressed!

I came home from work that evening completely starved and ready to dive into my Butter Chicken Bowl! A quick trip to the microwave was all my bowl needed to be ready to eat. It was such a perfect meal to come home to. I loved the big, bold, and comforting flavours of the butter chicken sauce, and the chicken was perfectly cooked and tender. With the jars being quite large, I even had some leftover as a snack the next day!

While the Butter Chicken jar was definitely my favourite, the other two jars were really tasty as well. Though I have to admit, I did end up adding some extra ingredients to the Falafel jar to bump up the flavour a little bit. I added chopped cilantro, a squeeze of lemon, a drizzle of tahini, and a little hit of cayenne pepper for heat. I dunno, maybe it's just me, but I wanted a little bit more brightness, creaminess, and heat. I LOVED it after that! I have also been totally obsessed with kombucha since trying Tonica Kombucha from my order, and have been drinking it like a maniac ever since! My favourite flavour is their peach kombucha. I was also shocked by how delicious the Peanut Butter Cups were from Green Zebra Kitchen. My goodness, they were sooooo good! Not only were they tasty, they're also healthy and provide a quick energy boost thanks to the hit of protein in them. 

I am so happy with how my experience with Fresh City Farms went! It was easy, convenient, delicious, and at a fairly reasonable price-point considering the quality, organic certification, and delivery right to your door! I would highly recommend looking into their delivery service if you're anything like me and are looking for tasty and convenient options that will leave you feeling great in the midst of a busy week. Thank you so much to the lovely people at Fresh City Farms for reaching out to me and allowing me the opportunity to try their products!

This post was written in partnership with Fresh City Farms. All opinions and photographs are my own. 

Listening To:
Kendrick Lamar - XXX

The Kitchn's Crunchy Peanut Slaw

Oh hey, just me over here, still on the no-heat-in-my-kitchen-train! As you'll know from some of my previous posts and definitely from my Instagram account, I have been on a heat strike in my kitchen for months now. This has surely been one of Toronto's hottest summers in years, with hardly a day or even an afternoon of relief, meaning all the recent Google searches on my computer read "no-cook meal ideas" and "how to grill everything" as I begin to run out of ideas on what the hell to make for dinner each night. When you're exhausted from the heat, with little to no energy to cook much of anything, it's not the easiest task to go scouring through the internet to attempt to find a good recipe that's simple enough to throw together last minute and will allow you to keep your kitchen cool. 

With my boyfriend Chris working from home as much as possible thanks to a torn achilles (ouch!), it was so great to have another meal brainstormer on hand to help me come up with some different dishes that could help to shake up what was quickly becoming a boring dinner routine. One of my favourite recipes that Chris suggested I make a couple weeks ago was a refreshing, no-cook Crunchy Peanut Slaw from The Kitchn. Chris knew it would be a great recipe for me because...well, I was lazy as hell, hot AF, and this recipe allowed me to get food on the table fast, without any grocery shopping, and very little mess. I was in! 

The slaw was thrown together in less than 10 minutes (insane!), was the perfect accompaniment to grilled chicken and a humid day, and even though I only made a half batch, I was still left with some leftovers for both mine and Chris' lunch the following day! I love the fantastic crunch from both the peanuts and the crisp cabbage and that bright hit of cilantro that shines through each bite. Best of all, I loved the simple dressing that highlighted the nutty flavour of Asian sesame oil, giving this slaw a bit of an exotic twist. This recipe is definitely going onto my "Recipes I Love" Pinterest board! This baby is a keeper and perfect for your next BBQ with friends and family! 

Check out The Kitchn's recipe for Crunchy Peanut Slaw here!

Have another awesome no-cook or grilled weeknight dinner idea that you think I'll love? Tell me about it in the comments, or Tweet me: @thisgingerrose. 

Listening To:

Frank Ocean build something...waiting on that album, Frankie!!

Mango & Strawberry Layered Lassi

UberEats is taking all of my money. Ok sure, it's not like they're holding a gun to my head, telling me "you must order takeout," but each time I open my phone and see their little UberEats icon, the temptation is real, and it is strong! As you'll know from all of my recent blog and social media posts, Toronto has been experiencing one hell of a heatwave these past few weeks, making it all the easier to forgo cooking for the convenience of takeout. Though I sure love me some delicious takeout, it can get real expensive, real fast, leading me to try and get clever with reducing my takeout bill as much as possible. 

One of the regions of cuisine that my boyfriend Chris and I like to order delivery from is Indian, simply because it's a type of cuisine we didn't really grow up with, and aren't as familiar with cooking. Ordering a couple orders of roti is fairly inexpensive, but it's easy for our bill to climb once we start adding appetizers and drinks. For any other type of delivery/takeout I never bother to order a drink (I have cheap drinks at home, after-all!), but a burn-your-face-off spicy roti simply demands one! 

Forget cans of pop, ice tea, and juice; The only drink that can cool the intense heat from a fiery roti is a cool and creamy mango lassi. If you're unfamiliar with lassi's (we're not talking collie's here!), they are an Indian yogourt-based drink that is designed to cool the body down, whether from the heat of the weather or from the spices from your meal. The relief from a lassi strikes immediately, as it coats the tongue with its creamy and rich texture. While sure, it's easier to order a lassi from the restaurant that I'm getting my takeout from, it also comes with a cost. Bills add up fast, and with a drink as simple as this to prepare, I really have no excuse not to think a little bit ahead, and make my own homemade lassi in advance to have once my delivery arrives. 

Another advantage to making your own lassis at home is having the freedom of playing around with different flavour combinations. Though a mango flavoured lassi is more traditional (yet a true, authentic lassi is actually savoury), there are so many different fruits that would lend themselves perfectly blended into a lassi. With Ontario strawberries still in season for a little longer, they were on the top of my list to try making into a lassi. I love the combination of the sweet mango lassi layered with the slightly tangy strawberry lassi, delivering that refreshing hit of relief that my tastebuds were begging for. This layered lassi was not only delicious and cooling, it was also awfully pretty, with the vibrant yellow from the mangoes contrasted by the blushing pink from the strawberries. I highly recommend giving this recipe a try this weekend, whether paired with Indian food or not, to leave you feeling cool as a cucumber...er...or lassi! 

*Note: When making the lassi in advance, simply omit the ice and set aside each flavour on its own in the fridge. When ready to serve, blend in the ice and layer away! 

Ingredients:

1 cup Astro Original Balkan Style Plain Yogourt 6%

2 ripe mangoes, peeled, pitted, and puréed

1 1/2 cups strawberries, hulled and sliced

3 tsp liquid honey

ice

Directions:

1. In a powerful blender or food processor add mango purée, 1/2-cup yogourt, and 1-tsp honey. Add a large handful of ice and blend until smooth. Pour into a container and set aside in fridge. Rise blender/processor.
2. Add strawberries to the cleaned blender. Add 1/2-cup yogourt and 2-tsp honey. Add a large handful of ice and blend until smooth.
3. Fill four small serving glasses halfway with the mango lassi. Carefully spoon in strawberry lassi so it sits atop the mango lassi. Serve immediately. 

Listening To:

Flume - Never Be Like You ft. Kai

No-Cook Tropical Kiwifruit Chia Pudding

Toronto is hot right now. Too hot. Disgustingly hot, in fact. Toronto is emitting the kind of heat that has me seriously considering buying a kiddie splash pool to set on my balcony, one I know I would have to fill using buckets from the kitchen sink (hello, condo life and zero access to a hose) just to fill it...but oh, it would be so worth it! With a permanently sweating scalp (so attractive, I know) and an overall sluggish demeanour, cooking (ie. heating my apartment) is one of the last things on my mind these days. Despite my lack of enthusiasm towards cooking with heat as of late, the timing couldn't be better with so much fresh and delicious produce lining the grocery store shelves throughout the summer months.

It's pretty easy to come up with plenty of no-cook, healthy snacks to nibble on throughout the day when working from home, but the trick is to get creative with it! As much as a bowl of sliced fruit is delicious when it's in peak season, let's face it, it can get a little boring after a while. One of my favourite new ways of kicking up a bowl of fruit into something that I can look forward to as a midday treat is making different variations of chia seed puddings. For months now I've been making all different types of chia seed puddings using every berry that I can could get my hands on, and just like my bowls of sliced fruit that got a little tired after a while, I started to itch for a different flavour combination. With a vision of a tropical-themed chia pudding in my mind, a partnership with Zespri SunGold Kiwifruits could come at no better time!

Though green kiwifruits have always been one of my favourite fruits, thanks to their big, bright flavour, awesome health benefits, and ease of eating, I had never heard of a SunGold kiwifruit before now! Curious to try the fruit that was described as a "cross between a mango and a strawberry," and dying to bring my idea of a tropical chia pudding to life, I was happy to get a beautiful basket full of Zespri SunGold Kiwifruits sent right to my door!

As I just mentioned, golden kiwifruits are described as a cross between a mango and a strawberry, making them slightly sweeter and more tropical-tasting than its green sibling. SunGold kiwifruits can be found in grocery stores from May through October, and look almost identical to green kiwifruits from the outside. The difference between the two upon first sight is in the skin, with green kiwifruits having a more fuzzy texture to their outer layer. The difference is clear once cut, as the SunGold kiwifruits possess a striking and unexpected golden-yellow colour.

Before I started playing around with my Tropical Chia Pudding recipe, I had to try the SunGold kiwifruits as is. As I mentioned earlier, one of the awesome things about kiwifruits is how easy and mess-free they are to eat! A simple cut off the top, and a scoop along the skin is all it takes to remove the sweet flesh. The flavour of the SunGold kiwifruits was familiar, yet surprising, and definitely reflected the tropical taste that was first described to me. I knew a base of coconut milk would compliment that tropical flavour perfectly, and would be enhanced all the more with the addition of juicy fresh pineapple. Though chia seeds pack a big punch of health benefits on their own (hello fibre, Omegas, and protein!), the kiwifruit added even more! Thriving with Vitamin C, potassium, and fibre, SunGold kiwifruits may taste like candy, but are so incredibly good for you.

With SunGold kiwifruits reflected in both the pudding and the garnish, nutty coconut, and sweet pineapple, my No-Cook Tropical Kiwifruit Chia Pudding was exactly the refreshing treat I was craving in the midst of this humidity. Not only was the pudding delicious, it left me feeling invigorated and ready to attack the heat and take on the rest of my day! 

Ingredients:

1 1/2 cups coconut milk

1/3 cup whole chia seeds

1/4 tsp sea salt

1/2 tsp vanilla extract

1 Tbsp unsweetened shredded coconut, lightly toasted, plus more for garnish

1/2 tsp liquid honey

2 Zespri SunGold kiwifruit, peeled and puréed

1 Zespri SunGold kiwifruit, peeled and sliced

3/4 cup fresh pineapple, chopped small

Directions: 

1. In a large bowl, whisk together coconut milk, chia seeds, sea salt, vanilla, shredded coconut, and honey. Pour into a container and refrigerate for 15 minutes. Remove from fridge, stir, and refrigerate for at least 3 more hours, or overnight. 
2. Remove 2-Tbsp. of the chia pudding mixture and blend together with the puréed Zespri SunGold kiwifruit and refrigerate for at least 1-hour. 
3. Distribute 1/4 cup of the fresh pineapple between four serving dishes. Top each evenly with chia pudding. Evenly top each with the blended kiwifruit mixture. Garnish with Zespri SunGold kiwifruit slices, remaining pineapple, and a sprinkle of coconut. Refrigerate until ready to serve or serve immediately.

Listening To:
The Chainsmokers - Inside Out (ft. Charlee)

* This post is brought to you in collaboration with Zespri SunGold Kiwifruit. All words, opinions, and photographs, as always, are entirely my own and reflect my own personal views. 

A Fresh Experience With FRESH Wines

I am a total sucker for beautiful design. This should come as no surprise considering my emphasis on aesthetics in my food photos, as well as my extensive and, what some may consider obsessive, pinning on Pinterest. I believe that good design can be an effective tool in helping brands deliver their message and tell their story, which was why I was so intrigued to attend A Fresh Experience, an event celebrating the launch of the FRESH Wines rebrand put together by my friends at the iYellow Wine Club. The event, which was held at CB2 on Queen West, showcased five new FRESH VQA wines, with each wine reflected in a corresponding food pairing installation. The installations, which were designed and executed by event and design agency Love By Lynzie, were thoughtfully created to reflect each of the wines with which they were paired. 

I was happy to have my friend Alex Orlando by my side to stroll through each of the installations with me and take in all of the sights, sounds, and tastes of the night. As we entered the buzzing CB2 space, we were immediately greeted by the smiling iYellow team and were handed a glass of FRESH Wines Sparkling Rosé, with notes of raspberry, cherry, apple, and pink grapefruit. What may have been the most striking of all the installations, the food pairing for the Sparkling Rosé featured a backdrop of vibrantly-coloured balloons, to reflect the bubbles in the sparkling wine, as well as freshly-spun cotton candy "clouds," and big, fluffy peonies. 

My favourite wine of the evening, the Sparkling Riesling, came next as we made our way to the white peg board, studded with citrus slices and paper bags of citrus and Granny Smith-flavoured candy corn. The peg board was created to allow the fragrance of the citrus to waft through the area, reflecting the notes of tangerine, green apple, mineral citrus, and lemon-lime zest that the Sparkling Riesling featured.

Before making our way up the grand staircase to the second level of the space, we took in the stunning fruit salad station, which illustrated the tasting notes of fruit salad, citrus, peach, floral, and pear in the FRESH Moscato that was being poured. Though I'm not normally a fan of moscato, finding it a little too sweet for my palate, I actually really enjoyed this one as it was more on the off-dry side. 

The feminine and vibrant theme from the first level of the food installations took on a more seductive and romantic vibe with the final two wines of the event. The FRESH Satin Red (with notes of red berries, mild oak, and light pepper) installation emulated the tone of evening passion, with a dramatic bed dressed in sequinned black sheets, and dangling, lip-stained wine glasses.

The final installation for the FRESH Crisp White, showcased the lively "adventure" quality that the wine embodied, with mouth-watering cheese boards resting atop vintage suitcases. The Crisp White exhibited bright notes of honeysuckle, green apple, and pear.

Both Alex and I had a great time at the event, and felt so inspired by all of the installations. You'll be glad to know that FRESH Wines is available at the LCBO, with each bottle sold at a very approachable price, particularly for VQA wines! I hope to grab a bottle of that delicious Sparkling Riesling to ring in this long weekend! Cheers to Ontario VQA wine!

To learn more about FRESH Wines and to check out each of the gorgeous new labels, be sure to visit the FRESH Wines website! 

Listening To:
Mike Will Made It - Nothing Is Promised (ft. Rihanna)