It’s the beginning of a new season and we’ve started planting, new menus are being put together by our chefs, and we are continuing with the polishing up of our Water Street buildings.
During the fall of last year and also this spring, we travelled to two major culinary and wine countries in Europe: Italy and France (this post was originally written while we were in Crillon le Brave, Provence). We’ve been fortunate to see and experience the kinds of things you can only learn by watching people that have been growing vegetables and tending vines for generations. We’ve been lucky to watch an old winegrower harvest and then prune his vines. Seeing the practical aspects of a business that we are so passionate about has been an experience to say the least.
While in France, we had the pleasure of meeting a Canadian wine grower, Glenn Fawcett, who is the President of Black Hills Estate Winery based in Oliver, BC This energetic fellow has some great wines, which we are planning to add to our list in the upcoming months. Keep an eye out for his crowning glory, Nota Bene (50% Cabernet Sauvignon, 40% merlot and 10% Cabernet Franc) and other quality wines produced by this 27 acre vineyard near Osoyoos, BC. In speaking with his lovely wife and Glenn himself, and also after some research, it appears that this particular wine (Nota Bene) sells out in less than an hour after release. Hopefully, we will be fortunate enough to acquire some this year.
As I mentioned earlier, it is time to start planting for the upcoming months. Our grapevines have arrived and many of our starter plants are ready to transplant. Keep an eye out this summer for our homegrown vegetables, greens, and herbs, which will be featured on our menu throughout spring, summer, and fall.
It’s been a great vacation, but it’s time to get home now to review the new menus that Chef Peter has prepared and also to complete the final touches on the rooms, which we renovated over the winter. We have taken three hotel rooms in the original building and made two, larger ones in order to raise the standard and quality that we offer you. We have added the comfort of heated floors and automatic window shades, and we’ve also upgraded the amenities and overall quality of furnishings.
Thank you so much for the continued support, and we look forward to the upcoming season.
Finally, best wishes to our friends Todd Perrin and Steve Lee who will soon be opening Mallard Cottage in Quidi Vidi. Looking forward to dining with you there.
Kind regards,
Leslie Brake