There are a lot of reasons to love Spring (and not just because we get to put away the parkas and toques). Spring means new, fresh flavours and more local foods in our grocery stores and markets. We love comfort food but let’s face it, it’s been a long winter and we’re ready for some light fare!

Here are some of our spring faves and some delicious pairing options.   

Lobster Roll - cropped

Maritime Lobster Roll

1 medium New Brunswick lobster, cooked
2 tbsp. mayonnaise
1 tsp. lemon zest
1 tbsp. lemon juice
1 tbsp. green onions
1 rib of celery, diced
1 top-slice hot dog bun
Lettuce leaves
Lemon wedge

In a bowl mix together mayonnaise, lemon zest, lemon juice, green onions and celery. Stir in lobster meat. Stir to coat.

Toast bun on both sides. Add lettuce leaves inside bun and top with lobster mixture. Serve with a lemon wedge.

Pair it with:

McManis Family Vineyards Viognier
750 ml


Chicken Bacon and Pea Pasta-cropped

Chicken, Bacon and Pea Pasta


2 tbsp. olive oil 
1 lb. chicken tenders   
1 tsp. Italian seasoning (thyme, oregano, basil) 
5 garlic cloves, minced 
6 bacon strips, cooked, drained of fat and chopped  
1 cup fresh peas 
1 1/3 cups half and half 
1 1/3 cups Parmesan cheese, shredded 
10 oz. penne pasta, cooked 
1/2 cup Parmesan cheese, grated 

In a large skillet over high heat, heat olive oil and garlic. Add chicken and sprinkle with Italian seasoning. Flip the chicken over and cook the other side. Reduce heat to medium and cook chicken through. 

Add half the bacon to the pan and mix together. Add half and half and bring to a boil. Add peas and Parmesan and reduce to a simmer. Stir until cheese is melted. Season with salt and pepper.

Add cooked pasta and stir until combined. To serve, add to bowls and top with chicken tenders, extra bacon and grated Parmesan. 

Pair it with:

Masi Bonacosta Valpolicella Classico
750 ml


Pulled Pork Sliders-cropped

Beer-braised pulled pork sliders with hard cider chutney

2 tbsp. salt 
1/2 tbsp. pepper 
2 tbsp. chili powder 
1 tsp. ground coriander 
2 tsp. ground mustard seeds 
1 clove garlic, minced   
5 lb. roast pork (bone-in) 
1 can of Guinness beer (440 ml) 
1/2 cup ketchup 
2 tbsp. Dijon mustard 
3 tbsp. Worcestershire sauce 
1/3 cup packed brown sugar  
pinch of salt 

Preheat oven to 500°F. In a small bowl, combine salt, pepper, chili powder, ground coriander, ground mustard seeds and garlic. Rub mixture over the pork roast. Cook for 45 minutes. Remove roast from oven and reduce the temperature to 325°F. 

Pour Guinness over the roast and cover the whole pan tightly with aluminum foil (poke some holes in the foil to allow steam to escape). Roast for another 3 hours or until the pork is fork tender and easily comes away from the bone. Remove roast from pan and let it rest. 

In the roasting pan, combine pan juices, ketchup, Dijon mustard, Worcestershire sauce, brown sugar and salt over medium-high heat. Simmer 15-20 minutes until the sauce is reduced by half and you are left with a thick, delicious barbecue sauce.  

While the sauce is simmering, use 2 forks to shred the pork. Once the sauce is ready, pour it over the shredded pork and stir to coat. Enjoy on sandwiches topped with Hard Cider Chutney. 

Make it with:   

Guinness Draught 
8 x 440 ml 

Hard Cider Chutney 

4 green apples, peeled, cored, and diced  
4 tbsp. unsalted butter  
1½ cup hard cider  
Pinch of salt 

In a large heavy-bottom skillet over medium-high heat, cook apples in the butter until they begin to caramelize. Add the hard cider and salt and continue cooking until the liquid has reduced to a glaze. Serve on pulled pork sliders. 

Make it with: 

Somersby Semi Dry Apple Cider