*Guest Post By: Cate Lorimer*
I’ll be the first to admit that when it comes to buying wine, I usually grab a bottle that’s on sale. I don’t think much about how it’s made or where it came from, but that quickly changed after spending a delicious evening sipping Whitehaven Sauvignon Blanc and sampling savoury seafood prepared by famed Toronto Chef Matt Dean Pettit…
Photo c/o Whitehaven Wines
At the event, I quickly realized that I have the choice to drink sustainably. You see, there are several wineries, like Whitehaven from New Zealand, that are committed to developing and implementing standards that help conserve water and energy, and ultimately protect the sensitive environments where wines are produced. Yes friends, even at the LCBO we can all make informed choices that help keep these stunning, unspoilt landscapes around for generations to come…
Photo c/o Whitehaven Wines
Wait, it gets better. To further showcase their commitment to the environment and sustainable practices, Whitehaven recently partnered with the Vancouver Aquarium’s Ocean Wise (Canada’s largest sustainable food certification program) to raise awareness about one of our nation’s biggest environmental problems: overfishing. Together they brought in Chef Matt Dean Pettit to share their knowledge on the importance of sustainable seafood at the event…
Fresh Seafood? YASSSSS PLEASE!
As someone who takes pride in her city (the 6ix, T.Dot. Toronnno), I’m quite familiar with Matt’s culinary skills and was really pumped to learn that he prepared all the food for the evening. Not only did I get to sip on wine, stuff my face with fresh seafood, but I also learned how to properly shuck an oyster (hello new LinkedIn skill!) But the real surprise – and highlight of the evening – was getting the chance to cook with Mr. Pettit. Spoiler Alert: I plan on making this at my housewarming party…
RECIPE: Matty’s Moules Frites
This is literally one of the simplest recipes out there. Even I (someone who burns toast) can make it!
INSTRUCTIONS:
- Grab your skillet, put your burner on medium high, and add 1 tbsp of canola oil.
- Mince and dice two cloves of garlic and squeeze in some fresh lemon. Let it cook for 2-3 minutes.
- Throw in your mussels, a splash of Whitehaven Sauvignon Blanc, 1 tbsp of butter, salt & pepper, and finally: fresh thyme.
- Cover with lid and cook until mussels open.
- Serve with fresh bread and a side of fries. Throw on your stretchy pants and enjoy!
Grab A Seat At The Table
The night ended on a wonderful note as we were invited to pull up a chair and eat like kings. I chatted with several food enthusiasts and we all agreed that this event was unlike any other; the passion that both Matt and the Whitehaven team felt towards sustainable seafood really resonated. I don’t know about the rest of the guests, but I cannot wait to share the knowledge I learned (and the fresh seafood and wine) with my friends and family at my next next dinner party.
Ok, now let’s dig in. Bon appétit!
A special thanks to Whitehaven Wine for hosting me at their event! As always, all reviews and opinions are entirely our own.
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