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.

Just Posted

Lost Labradoodle found and reunited with family in Abbotsford

Four-year-old Mordy went missing on Aug. 26 in Princeton

Multiple accidents on Highway 1 slowing morning commutes

One accident just past 232 Street in Langley, second is just East of Bradner Street in Abbotsford

More than 50 exhibitors at Snowbird RV Show and Sale

Annual event returns to Tradex in Abbotsford from Sept. 19-22

Abbotsford buses more reliable after summer service upgrades, BC Transit says

More buses are on time, but some are still forced to bypass riders to keep to schedule

Man charged with stealing Chief Dan George sculpture from Abbotsford school

Piece turned up in Mission pawn shop after Chilliwack artist noticed it missing this summer

VIDEO: Liberals make child care pledge, Greens unveil platform on Day 6 of campaign

Green party leader Elizabeth May unveils her party’s platform in Toronto

Winnipeg student, killed in bus crash, remembered as passionate, kind

University of Victoria student Emma Machado, 18, was killed in the bus crash near Bamfield on Friday

Boy overdosed on illicit anti-anxiety drug found on Kelowna classroom floor, RCMP say

Noah Mills, 8, ingested a pink powdery substance off his Kelowna classroom floor

Fewer trees, higher costs blamed for devastating downturn in B.C. forestry

Largest driving factor is the province’s complex stumpage system that results in high fees, expert says

Canucks sign Brock Boeser to three-year, US$17.6-million deal

Young sniper will be in Vancouver Tuesday

B.C. forest industry looks to a high-technology future

Restructuring similar to Europe 15 years ago, executive says

RCMP conclude investigation into 2017 Elephant Hill wildfire

Files have been turned over to BC Prosecution Service

Most Read