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A Vineyard Harvest Dinner

From a winery in Ontario comes a rustic fall meal of Tuscan roast pork, lentil and beet salads, and local cheeses.

by Denise Mickelsen

Making (and drinking) wine is much more than a job for Paul Speck and his brothers: It’s a lifestyle, one that includes no shortage of good food. Together they run Henry of Pelham Family Estate Winery in St. Catharines, Ontario. Once a month, the brothers and their wives plan and cook a big dinner featuring local food paired with the perfect wine. Fine Cooking had a seat at their October dinner table, where the menu included Tuscan-style roast pork; broccoli raab; beet salad with oregano, pecans, and goat cheese; and a lentil salad with sherry vinaigrette. They ended the meal with an Ontario cheese plate accented with fresh fruit and a Henry of Pelham Riesling ice wine.

To learn more about Paul, read Denise Mickelsen's profile, The Wine Life.

the menu

Ontario cheese plate with fresh fruitPaul and Melissa like to finish dinner with a plate of fresh fruit, olives, toasted nuts, and Ontario cheeses. Look for Ramembert, a sheep’s milk bloomy-rind cheese from Ewenity Dairy; Niagara Gold, a semisoft washed-rind cow’s milk cheese from Upper Canada Cheese Co.; and a cow’s milk smoked blue called Blue Haze, from Provincial Affineurs.

Menu Timeline

Eight to eighteen hours ahead:

Brine the pork.

Six hours ahead:

Blanch the broccoli rabe and refrigerate, covered.
Reduce the balsamic vinegar for the broccoli raab.
Cook, peel, and platter the beets. Refrigerate, covered.

Four hours ahead:

Butterfly and season the pork with the herb paste.

One hour ahead:

Make the lentil salad.
Begin grilling the pork.
Make up the cheese plate.

Fifteen minutes ahead

Finish the beet salad.
Sauté the broccoli raab.
Carve the pork.

Shopping List

Fresh Produce:

8 to 10 medium beets (red, golden,or a combination)
2 large bunches broccoli raab (2-1/2 lb.)
15 medium cloves garlic
4 scallions
1/4 cup fresh rosemary leaves
1/4 cup fresh sage leaves
1 tsp. minced garlic
3 large sprigs fresh sage
3 large sprigs fresh rosemary

Meat, Eggs & Dairy:

3-lb. all-natural boneless pork loin
4 oil-packed anchovy fillets
4 oz. soft goat cheese

Other Groceries:

1 lb. (2-1/4 cups) French green lentils (lentils du Puy)
1/4 cup chopped lightly toasted pecans

Pantry Staples:

15 Tbs. extra-virgin olive oil
1/4 cup packed light brown sugar
1/4 cup aged balsamic vinegar
1/4 cup white wine vinegar or sherry vinegar
3 oz. kosher salt (3/4 cup if using Diamond Crystal; 6 Tbs. if using Morton)
3 Tbs. aged balsamic vinegar
2 Tbs. chopped fresh oregano
1/4 tsp. crushed red pepper flakes
Freshly ground black pepper

Photo: Scott Phillips

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The Recipes

Tuscan-Style Roast Pork with Rosemary, Sage, and Garlic

Beet Salad with Oregano, Pecans, and Goat Cheese

Sautéed Broccoli Raab with Balsamic Vinegar

Lentil Salad with Sherry Vinaigrette

Tuscan-Style Roast Pork with Rosemary, Sage, and Garlic Beet Salad with Oregano, Pecans, and Goat Cheese Sautéed Broccoli Raab with Balsamic Vinegar Lentil Salad with Sherry Vinaigrette

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