Play Estate Winery executive chef Bill Myra cooks with wine

Fusing food and wine with spectacular lake views

  • May. 24, 2019 7:00 a.m.

– Story by Angela Cowan Photography by Darren Hull

Story courtesy of Boulevard Magazine, a Black Press Media publication

Like Boulevard Magazine on Facebook and follow them on Instagram

Play Estate Winery in Penticton fuses expertly crafted wines with amazing food and spectacular lake views for a unique dining experience. We asked Play Bistro’s Executive Chef Bill Myra a few questions about cooking with wine.

You have a new menu at Play Winery. What is your philosophy behind it?

“I just wanted to give our clients good food at a reasonable price. All the old classics with just a little twist on them.”

You’ve incorporated Play Winery vintages into several of your menu items. Can you describe a few of them?

“Well, the beet salad for one. I started with a balsamic gastrique and then infused a red wine reduction. It adds a sweet and sour flavour. Most of my salad dressings incorporate wine with gastriques — that’s kind of a classic spin on things. And for the scallops, I use a red wine reduction — our Play red wine, the Dramatic — incorporated with a brown butter, and it plays on the meatiness of the scallop and brightens all the natural flavours. Also, in the Quinoa Prawn Salad, I use a white balsamic gastrique and a white wine reduction, and then six whole kiwis and olive oil. Nobody does a kiwi dressing, and it’s an underutilized fruit. It offers a nice tanginess and pairs well with the prawns.”

Are there certain types of wine that are best for use in cooking? Are there some that aren’t?

“The wine that I like to drink is the one I like to cook with. You don’t want something that’s bitter or too sour to cook with, because it’ll change the flavour of your food. Once it reduces down, all you’re doing is enhancing all that flavour. I would use what you like to drink.”

Where would you use white wine and where would you use red?

“Usually you pair your whites with chicken or fish and the reds with red meat or bolder flavours, but you can think outside the box. Look at my scallop dish. You don’t always have to be safe. If you’re looking for acidity, you’re going to pair it with fish. Your full-bodied wines go well with more fall foods, comfort foods, like stroganoff or braised short ribs.”

Are there any rules when it comes to cooking with wine?

“Just have fun! And don’t reduce it too much. You want to bring it to a syrup. Don’t burn your wine, because then it will be quite bitter. Or you can use wine in a pan and start to deglaze it. You want to cook the alcohol out; you just want the flavour of the grape.”

Wash the beets, then rub with olive oil, salt and pepper. Braise until they’re fork tender. Cool, peel and thinly slice. Place balsamic vinegar in a pan on medium-high heat and reduce at a slow boil, adding honey as it nears a syrup consistency (this makes it a “gastrique”). In a separate pan, reduce the wine until it also reaches a syrup consistency, stirring occasionally and being careful not to burn it. Mix half the gastrique and half the wine reduction together, and marinate the beet slices in the refrigerator for 24-48 hours. Reserve the other halves of the mixtures.

When ready to assemble the salad, arrange the beet slices on a plate. Top with a selection of your favourite salad greens, crumbled goat cheese, caramelized onions, fresh tomatoes and radishes. Take the remaining halves of the gastrique and wine reductions, mix together, and whisk with the cup of olive oil. Drizzle over the salad, and add salt and pepper to taste.

Food and WineFood Bank

Get local stories you won't find anywhere else right to your inbox.
Sign up here

Comments are closed

Just Posted

Harrison Festival Society announces intimate concert series with July 11 show

Concert sold out within hours but will be available on video

Pandemic doesn’t hold back Canadian pride

Submit your Canada Day photos today

QUIZ: Put your knowledge of Canada to the test

How much do you know about our country?

Fraser Valley Bandits sign Ashaolu and Nix

Abbotsford-based team adds two more talents ahead of upcoming Summer Series

UPDATE w/ VIDEO: Semi crashes through barriers east of Chilliwack on Highway 1

Emergency, Hydro crews dispatched as truck goes off the road in westbound lanes

‘This year is unlike any other’: Trudeau delivers Canada day address

Sophie Gregoire Trudeau and the Prime Minister release video celebrating the national holiday

PHOTOS: Dual rallies take over Legislature lawn on Canada Day

Resist Canada 153 highlighted colonization and genocide, Unify the People called COVID a hoax

Gov. General honours Canadians for bravery, volunteer service

Five categories of winners presented on Canada Day

COVID-19: Should non-medical masks be mandatory in Canada?

New poll shows Canadians are divided on the rules around mandatory masks

Northbound lane of Coquihalla closed after vehicle incident near Hope

A northbound lane is closed just north of the Great Bear Snowshed, according to DriveBC

‘A little bit scary for everybody’: Air passengers wary as new rules take effect

Masks or face coverings have been mandatory on flights since April 20

VIDEO: Prince William and Kate chat with B.C. hospital staff about COVID-19

Seven-minute video posted to Youtube on Canada Day

Complaint commissioner probes handling of assault allegations against top Delta cop’s wife

Vancouver police to review DPD investigation of allegation Lorraine Dubord sprayed a woman with a hose

Most Read