Located in the heart of the Niagara Peninsula, Two Sisters Vineyards is one of the newer wineries in Niagara-on-the-Lake having opened in 2014. A labour of love from the Marotta family, whose fortune derives from real estate development, the winery is run by sisters Angela Marotta and Melissa Paolicelli who stylishly front the operations. Inspired by the flavours of the season and the bounty of Niagara produce, the menu of Kitchen76 echoes the owner's Italian heritage and was created to complement the vineyard's wines. In the kitchen is chef Jason Letto, who has created a straightforward collection of simple Italian dishes from Arancini, Beef Tenderloin Carpaccio and selection of housemade pasta such as Farfalle with Sicilian-style braised lamb, ricotta, baby spinach, saffron raisins and fresh mint, as well as delicious gas fired pizzas including Fungi with oyster mushrooms, pancetta, asiago, spinach and mozzarella, to the classic Margherita with fresh mozzarella, tomato, basil and olive oil. The wines, which are also available in the adjacent tasting room, are impressive. We enjoyed the Two Sisters Vineyards Rosé which was lovely option for a hot summer afternoon. The service is friendly and professional, the food very good and the views from the outside terrace are beautiful. Rich in history, culture and natural beauty, Niagara-on-the-Lake is a magical destination to enjoy a leisurely summer weekend, take in some theatre at the Shaw Festival and explore the local wineries.
A called glass of Two Sister Rosé
Deep purple petunias on the outdoor terrace with wine glasses and cold water
Mushroom Soup with truffle oil and estate grown chives
Farfalle with Sicilian-style braised lamb, ricotta, baby spinach, saffron raisins and fresh mint
Pan roasted sea bass fillet, roasted cherry tomatoes, capers, Calabrian olives and crispy potatoes
Charred Asparagus & Pecorino Salad with Red Pepper Sauce & Croutons
Serves 4-6
Recipe courtesy of chef Justin Lesso
Salad:
2 bunches of Ontario asparagus, woody ends removed
4 oz Pecorino Romano cheese
2 cloves garlic finely minced
1 sprig rosemary chopped
2 tbsp extra virgin olive oil
1/2 tsp truffle oil
Salt and pepper to taste
Croutons:
1 day old baguette torn into small pieces by hand
Olive oil to coat
Salt and pepper
Red Pepper Sauce:
3 red bell peppers, charred and then peeled and seeded
1/4 white onion diced
1 clove garlic chopped
2 tsp smoked paprika
1/2 cup dry white wine
1 whole bay leaf
20 oz canned San Marzano plum tomatoes
1 tbsp white wine vinegar
4 tbsp extra virgin olive oil
Sweat the onion and chopped garlic in olive oil until very soft, then add the white wine and cook for one minute to cook out the alcohol. Then add the cleaned roasted peppers and tomatoes with a whole bay leaf and smoked paprika and cook on medium heat stirring to make sure nothing sticks. Add all of the ingredients to a blender with the vinegar and blend until completely smooth. Season with salt and pepper to taste and adjust vinegar to your preference if needed.
Toss the bread and olive oil with seasoning to coat and place on a sheet pan evenly spread out. Bake at 325°F tossing frequently until golden brown and crispy. Toss the cleaned asparagus in the garlic, rosemary, olive oil, salt and pepper and place on a hot grill for about one to two minutes and flip for the same amount of time.
Plate the asparagus which ever way your mind seems to take you and garnish with red pepper sauce, crispy croutons and Pecorino Romano shavings.
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