Tag Archives: Sandbanks Winery

PEC Indulging Again

Indulge Wine Glass

I haven’t been posting. I have a million reasons. Number one and most significant, I have started a new business, TAG Events with my daughter, Cait Lafleche and between building our website, meeting with clients, and preparing for our official launch its been busy (and exciting).

I was also reminded by a reader and fellow blogger I haven’t been posting as much recently. The truth hurts but I knew she was right. I often wonder why we let the things we truly love slip to the sidelines? So with younger sister as my traveling companion we happily headed off in anticipation of some good times, good food and great company to Indulge PEC (round 2).

I grew up not to far away from PEC, in Northumberland County on the lake so it kind of feels like going home every time I am there. I also have no great knowledge of wine, but I know what I like and I know what foods to pair with wine. I grew up in a home with a wine lover, someone who appreciates it, so I had been exposed to it from an early age.

We landed in Bloomfield at Angelines a lovely inn, where we could refresh and rest our heads on brand new pillows in brand new beds. We were treated very well by our hosts, who had just completed renovations. I plan to stay there again this summer.


First stop the Agrarian for a taste of Maple-licious, grilled cheeses, homemade waffles served with salted maple cream, covered in blue cheese were just some of the delicious offerings. It was where we met the people we would be spending this short, sweet weekend with. It was a lovely start to a perfectly indulgent two days.


Next stop the Indigo Yoga Centre which is home to John Squair (formerly of Sandbanks Winery now of Three Dog Wine) our host and planner of this event and his partner Sacha Clarke-Squair. John was spot on with this part of Indulge, he brought the wineries to us, brilliant! A few hours of enjoying wines, chatting with winemakers and other bloggers, and the super special treat of Seed to Sausage perfection. Those of you reading most likely do not have to be told about Seed to Sausage, but just in case, they create wonderful meat (sausage, award-winning salami, pancetta, deli meats) all by hand in Sharbot Lake Ontario. Who could ask for more? Their tagline, local.ethical.humble pretty much explains everything. Their just good people, the kind you want to support. Where can you find their products? Right here.

Karlos Wine

Seed to Sausage

Afterward a trip to stretch our legs and get some fresh air visiting local artisans was just the trick! Then off to dinner at Pomodoro.


We appreciated the ability to have some extra time the next morning, before a trip to Waupoos Estates Winery for a delicious breakfast, visit to the sugar shack and wine tasting. Then whisked off to 66 Gilead Distillery for a vodka and gin tasting (my first ever), where I fell in love with their whole wheat vodka. This beautiful second empire house was built in 1874 by a wealthy Hops grower, Bert Cooper, during the County’s Barley Days. The house is also available in the evenings for special events.


A big thanks to Jeremiah from Taste of the County. His love of this place he grew-up and its history added even more depth to this adventure. He and John are the perfect ambassadors.

The planners spoil us. They also make us want to tell everyone and share this amazing place with the world, and so we should. The feeling you get in the County is like no other place. It’s not stuffy or pretentious. Its welcoming and warm, a place you want to be. The work of everyone who lives there seems effortless, it flows so naturally. But we know it’s not effortless, that it’s a lot of hard work, because it’s a labour of love and that love for the place shines through in big beaming rays.

I want to live there too.


Bacon, Wine and Bloggers

I struggle with what to make when a bunch of food bloggers get together. I want it to be good, really good. It’s not that they are a fussy crew, they just know good food and they are good people, so I want it to be special.

This past Saturday night a group of us got together to match some fabulous Sandbanks wine with food. I chose the Sandbanks Rose. I surprised myself. I am not a big Rose fan, but I like this one. A big mouthful of lovely fruit, it reminds me of summer.

So I decided on cheese, then remembered this fabulous savoury cheesecake I once had at this martini bar. Thought I would go ahead and create my own recipe and in my research came across an interesting one from one of my favourite blogs Fat Girl Trapped in a Skinny Body. This Cheddar, Bacon and Chive Cheesecake was perfect, in fact it had me at bacon. I know these bloggers!

It was a hit, and despite my bringing crackers to spread it on, people were choosing to eat it as they would any piece of cheesecake, in a slice on a plate, but this time covered in crumbled bacon. Bacon Bliss. That is all.

With Julia’s permission and your eating pleasure I am posting the recipe below. You can also check out Julia’s version here (with much prettier pictures).

Oh, and how did the wine work with the cheescake? Both were good, but I don’t remember. Frankly ANY Sandbanks wine would have been a great match with this beauty (well, not sure about the Winter Harvest).

1/2 cup grated Parmesan cheese
1 cup seasoned bread crumbs
6 tbsp melted unsalted butter

24 ounces cream cheese, at room temperature
1 cup shredded cheddar cheese, at room temperature
2 tbsp flour
3 eggs, at room temperature
1/4 cup sour cream, at room temperature
1/4 cup chopped chives
1 cup cooked and crumbled bacon
Pinch of kosher salt
Pinch of fresh cracked pepper

1 cup shredded cheddar
1/2 cup cooked and crumbled bacon
2 tbsp chopped chives (or green onions)

Water crackers, pita chips and apples slices for serving
*Why apple slices? Because apples and cheese are another FANTASTIC combo!

Preheat oven to 350 degrees.

Line the bottom of a 9 inch springform pan with tin foil (this makes it really easy to transfer to a serving platter).

In a small bowl combine the parmesan cheese, bread crumbs and melted butter together. Mix thoroughly and pour into a 9 inch springform pan. Firmly press the mixture into the bottom of the pan. Bake for 10 minutes. Cool while making the filling.

Increase oven to 400°F.

In large bowl, beat the cream cheese until smooth (about 2 minutes). Add the eggs, one at a time, beating well after each addition. Scrape the mixture off of the sides of the bowl. Add the cheddar, sour cream, chives, bacon, flour, salt and pepper. Beat until combined. Pour into the pan.
*Adding flour or cornstarch to cheesecakes helps prevent them from cracking while baking.

Bake 15 minutes then lower the oven temperature to 325 and bake for 1 hour (until the cheesecake is slightly golden brown and it doesn’t jiggle when you shake it).
*Do not open the oven door when you lower the temp. You don’t want the heat to escape.

Remove the cheesecake from the oven and cool in the pan completely. Run a knife around the edge of the pan to loosen the cheesecake before removing it. Refrigerate at least 4 hours before servings.
*Refrigerating cheesecake, savory or sweet, prior to serving allows the cheesecake to get firm and the flavors to really blend together. You can make them up to 3 days ahead of time and just keep them refrigerated until ready to serve.

Transfer the cheesecake to a serving platter and sprinkle with the toppings.


Cake: Bliss in the County Post #2

There are treasures in the most unexpected places. In Wellington, Ontario there is East and Main Bistro.

I can go into detail about every scrumptious mouthful at this little piece of heaven, I can go on about how wonderful it is that their Executive Chef is a woman (which you know I always love), but I need to tell you about the best cake I have ever had.

Hello Lovely.

This darling is called Champagne Raspberry Cake. A delightful little gem encased in a champagne icing. It reminded me of petit fours, in size large.

I heart Petit Fours

This moist, melt-in-your-mouth cake was absolutely wonderful. However, the champagne flavoured icing was the real winner here (what can I say you know I’m an icing girl). I am so biased about my own buttercream, but this sweet coating is KING, far superior to any I have ever had. I could really taste the champagne which was terrific because I wasn’t expecting it. I had to share two bites and I could hardly bring myself to do it.

I am trying to convince the good man that this cake is worth a day trip. For reals.


Oh and East and Main, never, ever, take this cake off your menu. Thank you.

Bliss in the County Post #1 Sandbanks Winery

I am not quite over my blissful, indulgent, perfect weekend in Prince Edward County. I am still feeling the love, and everything else around me is slowly coming into focus.

This is what the County does to you, I know because John Squair from Sandbanks Winery told me so, and its true. This great guy was the reason a bunch of food and wine bloggers were there, he planned the whole lovely experience, #IndulgePEC.

It was also an opportunity for a much needed girls weekend for my beautiful daughter and I. Our first stop was the winery. We missed the awesome Barley Days Brewery which I plan on visiting this Spring.

I love Sandbanks Baco (both the Baco Noir and the Baco Noir Reserve) and the crew there served up several tapas for us to pair with their other outstanding wines. These dishes were created and prepped by staff using a lot of local ingredients and products, including, Seed to Sausage and Vickis Veggies. Thanks also to winemaker Catherine Langlois for her story and explanation of each wine, which only adds to the appreciation and enjoyment of each delicious sip.

Not one face was licked, nor cat harmed during this picture taking process

Hello Precious

Winemaker Catherine Langlois

Thank you to the great staff at Sandbanks Winery!

I can’t wait to get back.

Sandbanks Winery
17598 Loyalist Parkway
Wellington, Ontario
K0K 3L0