Mother Nature seems to have forgotten which season we’re in this week, so we’re keeping warm with our Lobster Bisque, made with Atlantic Lobster, brandy, and creamy goodness. Cozy, the Joe Fortes way.

Our second winery feature of the month is Louis M. Martini. Enjoy their 2009 Cabernet Sauvignon – Napa Valley this month, as handpicked by our Beverage Manager Jennifer Hennessey.

The Martini Family has crafted award winning Cabernet Sauvignon since the winery’s inception in 1933. Three generations later, Louis. M. Martini’s grandson, Michael Martini, continues the family’s winemaking tradition, dedicated to crafting rich and distinct Cabernet Sauvignon wines from Napa and Sonoma’s best vineyards.

Attention self-proclaimed meat lovers: this week’s Chef’s Choice (and another new addition to the menu) is the 20oz (yes, 20oz) Canada Prime Bone in Striploin Steak, served with rosemary wedge fries, seasonal veggies, cabernet jus, and lots of love. We dare you to finish this one off.

We’ve got a new oyster sauce on the menu! A mix of spicy ginger, soy sauce, mirin, cayenne, honey, and sesame oil–this sauce gives a nice little kick to a plate of Kusshis. Let us know what you think on our Facebook page or give us a tweet @joefortesvan.

With much too many good wines to choose from, our Beverage Manager Jennifer Hennessey is featuring two different wineries this month to compliment our menu.

First up is Ghost Pines. Their story:
Like the unharnessed, free-form, ghost-like tree with which it shares a name, Ghost Pines represents the long, rich, winemaking hertiage of California’s finest appellations. By departing from traditional single appellation grape sourcing, the Ghost Pines winemaker is able to craft consistenlty superior “Winemaker’s Blend” wines which showcase the concentrated yet elegant flavor characters that come from the best growing regions in the state.

Enjoy:
2009 Chardonnay Sonoma/Moneterey/Napa
2009 Merlot Sonoma/Napa 

The chefs’ creative juices are flowing and we’ve added another great dish to our menu! This week’s Chef’s Choice is the Nicoise salad – smoked local albacore tuna sitting on a bed of yellow and purple potatoes, green beans, olives, fresh tomatoes, basil, Italian parsley, and quail egg all tossed in a red wine vinaigrette and finished with a drizzle of balsamic gastrique and olive oil. Bon appétit!

A dumb period refers to the temporary span of time that a cellar-worthy wine loses its flavour. This tends to occur between three and 10 years of bottling and can last six months or a couple of years. Don’t mistake it for “bottle sickness”. As Beppi Crosariol puts it, “A bottle can be sick or dumb but, unlike people, it’s rarely both at the same time.”

Read the full article here.

Attention all carnivores: Please welcome our newest item on the menu and this week’s Chef’s Choice, Double Cut Lamb Rack Chops. Perfectly cooked and served with a mint bearnaise sauce, sundried tomato mashed potatoes, and caramelized veggies. Cure your post-Easter feasting blues and enjoy these starting Tuesday!

We know you work hard, and as a thank you we hope to see you for lunch!

Take a quick peek at our wine list and you’ll know we love our vino. Naturally, we love sharing wine insights with you. In Wednesday’s Globe and Mail, Beppi Crosariol argues that the key to great wine lies in the age of the vines, not the wine itself; the constant metabolism and deep roots being what we have to thank for their richness and weightiness.

Click here to enjoy the rest of the article.

Salud!