Recipes from the “Wining & Dining at Wellbrook Winery” cooking classes

Wellbrook Winery hosts unique cooking classes with outstanding B.C. chefs. Classes are limited to 16 students and are held at the heritage winery in Ladner B.C.

For current class offerings, please see the Winery News & Events page.

White Chocolate Cups filled with White Chocolate Ganache
and Blueberry Compote

From Chef Adrian Beatty from Seasonal Experience Restaurant Langley, B.C.
Recipe Yield: 8 Servings

Purchase 8 large white chocolate cups, 4 oz capacity. Dark chocolate cups are just as good!

The Ganache

6 tblsps. Wellbrook Fortified Blueberry Wine
1 cup Heavy Cream
12 ozs Best Quality White Chocolate


Bring the heavy cram to a simmer in a small saucepan. Add the white chocolate and stir frequently or whisk until smooth. This can also be done over a double boiler. Add 6 tblsps. Fortified Blueberry wine and blend well. Cool until firm. Ganache should be the consistency of the centre of truffle chocolates.

Blueberry Compote

2 ½ cups Bremner’s Frozen Blueberries
1/3 cup Sugar
1/3 cup Water
1 tblsp. fresh lemon juice
2 tblsps Fortified Blueberry Wine


Combine 1 ½ cups blueberries, and remaining ingredients in a heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes. Can be made 3 days ahead, cover and chill.


Put 2 tblsps Ganache into the chocolate cup, top with 2-3 tblsps Compote. Optional garnish, a dollop of whipped cream and a chocolate rolled wafer. Add a few fresh blueberries if they are in season.

Summer Greens Salad with Toasted Walnuts Goat Cheese Truffles and Strawberry Wine Dressing

From the May 10th class with Chef Max Wang of The Butler Did It Catering and Restaurant in Vancouver, and Junior Chapter President of the B.C. Chefs Association.

Chef Wang's Dinner Menu:
  • Parmesan Crisps with Sundried Tomato Cream Cheese
  • White Cran Apple Wine Prawn
  • Summer Green Salad, Goat Cheese Truffles, Toasted Walnut and Strawberry Wine Dressing
  • Beef Tenderloin, Thyme Roasted Potatoes, Warm Spinach Bed, Blueberry Jus
  • Shortcake with Berry Compote, Chantilly Hazelnut Cream

Strawberry Wine Dressing:

Recipe Yield: 3 Servings

2.5ml Dijion mustard
2 medium size strawberries
25ml Strawberry wine
25ml white vinegar
75ml canola oil
10ml sugar (may be alter depend on the sweetness of strawberry)
3tbsp port wine
Splash Tabasco
Salt and pepper to taste


  1. Put port wine into a pot to burned off alcohol and reduced to 3/4, cool down
  2. Combine dijion, vinegar, sugar, strawberry, cooled port, strawberry wine and tabasco in food processor, and blend.
  3. Slowly add oil into the food processor until emulsify, check for seasoning.

Goat Cheese Truffles

9 Large Seedless Red Grapes
½ cup Goat Cheese, (Chevre) Good Quality such as Salt Spring Island Brand.

Use a pate knife and coat each grape with the goat cheese. The quantity of cheese may vary depending on the size of the grape.

Toasted Walnuts

½ cup Walnut Halves

Put walnuts in single layer in pie pan and toast in the oven at 350 F for about 10 minutes or put walnuts in a small frying pan and heat until toasted, occasionally stir to toast evenly. Cool before adding to salad.


6-8 cups Organic Mixed Salad Greens
Fresh strawberries


Place the greens on a plate, about 2 cups per serving, arrange 3 Goat cheese truffles with some sliced fresh strawberries on top of the greens. Sprinkle with a third of the walnuts. Drizzle with 2 tblsps of the dressing per serving.

Prawn Saltimbocca with Ligurian Olive Sauce on Baby Greens

From Chef Romy Prasad of Savory Coast Cucina Mediterranean Grill, Vancouver.

This five star recipe was paired with our Strawberry Wine and the combination was a match made in heaven. Serve at your next dinner party as an appetizer for guaranteed rave reviews.

30 Prawns
15 Slices of pancetta, sliced in half
30 Sage Leaves
1 cup Kalamata Olives, pitted and chopped
¼ cup Balsamic Vinegar
1/8 cup Soy Sauce
1 cup Olive Oil
Vegetable Oil
Salt, Pepper, Baby greens


Wrap each Prawn with the sage and pancetta. Place on a parchment lined baking sheet. Place in a 400 F oven and cook for 5-10 minutes. In a large bowl combine the balsamic vinegar, soy sauce, olive oil and minced olives. toss the baby greens in your favourite dressing. Place a small amount on each pate. Place 4 Prawns on top of salad. Dress the prawns with the olive sauce.

Confit Duck & Mushroom Risotto

From Chef Romy Prasad of Savory Coast Cucina Mediterranean Grill, Vancouver.

3 oz. Duck leg Confit
1 clove garlic
1 shallot, chopped
2 oz. Shiitake Mushrooms
2 oz. Crimini Mushrooms
2 cups Arborio rice
2 L Chicken Stock
½ L Wellbrook WhiteCran Apple Wine
4 oz. Butter
2 Oz Parmesan Cheese
1 tsp Parsley
Salt and Pepper


Saute the mushrooms, shallots and garlic in a large pot. Add the rice and wine. Bring to the simmer stage. Slowly add the chicken stock ½ cup at a time while stirring constantly. Stock should be absorbed before you add the next ½ cup. Cook until rice is al dente, about 20 minutes. Stir in the duck confit, butter and cheese until well blended. Season to taste with salt and pepper. Garnish with extra cheese and parsley. Serve hot.

Vanilla Panna Cotta with Blueberry Port Wine Sauce

From Chef Romy Prasad of Savory Coast Cucina Mediterranean Grill, Vancouver.

Vanilla Panna Cotta:

500g Cream
500g Milk
5-6 leaves gelatin
1 Vanilla Bean Split
200g Sugar


Soak gelatin in cold water. Heat cream, milk, sugar, vanilla seeds and pod, bring to a boil. Add gelatin leaves and stir to dissolve. Let cool then stir well. Ladle into desired cup size, refrigerate until set.

Blueberry Port Wine Sauce

2 cups Blueberries, fresh or frozen
½ cup + 2 Tblsps. Bremner’s Blueberry Juice
1 Tblsp. Cornstarch
1 Cinnamon stick
1/3 cup granulated sugar
Juice and grated rind of ½ lemon
¼ c. Wellbrook Fortified Blackberry Port Wine


Combine blueberries, ½ cup Bremner’s Blueberry Juice, cinnamon, lemon, and sugar in a saucepan and bring to a boil. Boil for 3 minutes. Dissolve cornstarch in 2 Tblsps. juice and add to sauce. Mix well and stir at med. heat for another 3 minutes, until thickened. Remove from heat, add Blackberry Port Wine and cool. This sauce is delicious. Serve over Panna Cotta, Vanilla Ice Cream, Custard, Cheesecake, Pancakes or any of your favourite desserts.

Steamed Mussels, Spicy Chorizo and Fresh Tomatoes

From Chef Romy Prasad of Savory Coast Cucina Mediterranean Grill, Vancouver.

2 lbs. fresh mussels, rinsed and debearded
2 whole chorizo sausages, sliced thinly
1 Tsp mixed herbs, (herbs de Provence)
2 Tblsp olive oil
½ cup Wellbrook WhiteCranApple Wine


Heat a large, heavy bottom, pan with 2 Tbsp. olive oil. Saute the sausage, then add garlic, mussels and white wine. Steam until mussels open. Finish with fresh herbs and 1 Tbsp. butter. Serve hot with a baguette to mop up the sauce.

Chef Thaung Yan Lin's Thai Menu

The following recipes were provided by Chef Thaung Yan Lin. They were part of his Thai cooking class held at Wellbrook Winery in January, 2007, which comprised of:
  • Seafood Hot & Sour Tom Yum Soup
  • Green papaya and bean thread salad
  • Pad Thai stirfry rice noodle with prawns
  • Kaeng Kai chicken yellow curry with eggplant and asparagus
  • Phat Pet Mu stirfry pork and green beans with red curry
  • Thai coconut rice
  • Trio yam, taro, banana, coconut and palm sugar dessert
  • Served with Wellbrook Wines

Green Papaya and Bean Thread Salad

2 Green papayas, peeled and shredded
1/2 lb. Bean thread, cooked
1/2 cup ground roasted peanuts
1/2 cup ground roasted shrimp
2 Tbsp. palm sugar or maple syrup
1/2 cup fish sauce
1/2 cup red bell pepper, chopped
1 Tbsp. crushed chilli peppers
1/3 cup green onions, chopped
1/3 cup lemon juice
1/2 bunch cilantro


Toss and mix well all ingredients. Garnish with cilantro.

Seafood Hot & Sour Tom Yum Soup:

1 lb. mixed seafood cubes (prawns, scallops, clams, fish)
2 Tbsp. cornstarch
1/3 cup Fish sauce, divided into 2 Tbsp. and 3 Tbsp. and 1 tsp. portions
12 cups chicken stock
5 thick slices Galangal
2 pieces lemon grass
1/3 cup Tamarind juice or lemon juice
3 to 4 Hot Thai chillis or jalapenos
3 Kaffir lime leaves, torn
1 bunch cilantro
1/2 lb. mushrooms, halved


Marinate seafood with cornstarch and 2 Tbsp. of the fish sauce. Bring stock to boil with galangal, lemon grass, and tamarind juice. Add seafood to boiling stock. Add the remaining ingredients (50 ml fish sauce, chili, lime leaves, cilantro and mushrooms). Serve hot.
Makes 5 - 6 servings. Wellbrooks's White CranApple wine is the perfect accompaniment to the soup.

Pad Thai with Prawns:

1 pkg.rice flat noodles, soaked
1 lb. prawns, cleaned
1/2 cup cooking oil
1/2 cup dried shrimp, soaked
2 Tbsp. garlic, chopped
1/4 cup pickled Chinese radish, chopped (optional)
1/4 cup fish sauce
1/4 cup sugar
2 Tbsp. red curry paste or paprika
1 lb. bean sprouts, cleaned
1 bunch green onions, chopped into 1" pieces
2 eggs, scrambled
2 Tbsp. Lemon juice or vinegar
1/4 cup ground roasted peanuts, roughly ground


Heat oil and fry prawns; set aside. Fry dried shrimp, followed by garlic and radish. Add soaked noodles and season with fish sauce, sugar, curry paste (or paprika). When noodle is soft, add the bean sprouts, green onions and scrambled eggs. Mix well. Garnish with peanuts. Serve.
Makes 5 - 6 servings.

Thai Coconut Rice

1-1/2 lbs. Jasmine rice
3 Tbsp. vegetable oil
2 medium onions, chopped thick
1 cinnamon stick, broken up
2 cans coconut milk
pinch salt and sugar (optional)


Rinse rice with water 3 times. Heat oil in pot and saute the onion and cinnamon stick. Add the rice and mix well. Then add the coconut milk, a pinch of salt, and sugar (optional). Add hot water measuring depth of one finger over the rice. Cook or steam for 45 minutes.
Makes 4 - 6 servings.

Chef Marilyn Pearson's Blueberry Dessert Sauce

This recipe was provided by Chef Marilyn Pearson of Cuisine & Company Catering, and was part of the following menu for our August cooking class:
  • Organic spinach salad with caramelized walnuts and freshly grilled strawberries and Balsamic dressing
  • Teriyaki BlueCran glazed wild salmon on the BBQ
  • Roasted garlic baby potatoes
  • Charred organic herb peppers on the BBQ
  • Vanilla ice cream stuffed frozen lemon cup with blueberry port sauce
  • Served with Wellbrook Winery Wines

Blueberry Dessert Sauce

4 cups fresh or frozen Blueberries
1/2 cup Maple syrup
1/2 lemon
1/4 cup Wellbrook Blackberry, Blueberry or Rasberry
Fortified Dessert wine.


Squeeze juice from lemon. Put all ingredients, including lemon rind into a large saucepan. Bring to a boil and simmer for 15 minutes, stirring occasionally. Remove lemon rind, cool sauce and serve.

This sauce is fabulous over vanilla ice cream, cheesecake, custard or pancakes. Tastes even better the next day.

Gurpreet Virdee’s “Taste Of India" Recipes

Chef Gurpreet Virdee's full dinner menu included:
  • Vegetable Pakoras with Mint Chutney
  • Tandoori Salmon with Mixed Berry Chutney and Mushroom Basmati Cakes (Cooked On The BBQ)
  • Butter Chicken with Roti
  • Dessert: Carrot Halwa With Basil Custard and Wellbrook Iced Apple Wine

Tandoori Salmon with Mixed Berry Chutney

2 lbs. Salmon Fillets
1/4 cup plain yogurt
2 Egg yolks
2 tblsps. Gram flour
2 tsps. ginger paste
2 tsps. Garlic paste
2 tsps. Ajwain (East Indian Spice)
2 tblsps. Lemon Juice
Red Chili Powder to taste
2 tsps Cumin powder
1 tsp Garam Masala
1 tblsp Oil


Cut the fish into fillets to desired size. Approx. 6 oz. per person. Mix all the remaining ingredients together for the marinade. Marinade the salmon for 6-8 hours. Grill or Broil salmon until done basting with the oil.
Makes 6 servings.

Mixed Berry Chutney

2 lbs. (1 kg) mixed frozen berries (blueberries, raspberries, blackberries)
1 1/2 cups granulated sugar
1/4 cup white vinegar
2 tsps. Ginger paste
2 tsps. Garlic paste
1 tblsp Red Chili Powder
Salt to taste
2 tsps. Cumin Powder
1 1/3 tblsps. Garam Masala
2 tblsps. Green cardamom
1 cup Wellbrook White Cranapple Wine


Reduce the wine by half by simmering at low heat. Add the sugar and vinegar and bring to a boil. Add the remaining ingredients and simmer until the sauce thickens to coat a spoon. Add the berries and cook until most of the liquid has evaporated. Remove from heat and cool, Serve with the salmon.

Vegetable Pakoras

3 cups Gramflour (besan)
1 tsp oil
Salt/Pepper to taste
1 tsp. Red Chili Powder
1 tsp. Garam Masala
1 head Cauliflower
1 bunch Spinach
1 small Onion
2 medium Potatoes
oil for frying


In a mixing bowl add the besan, oil, garam masala, red chili powder, and salt/pepper. Add water into the mixture and make a loose batter but should not be runny, but enough to hold the ingredients. Cut the cauliflower into flowerets. Chop the onions, spinach and potatoes. Dip the cauliflower in the batter and deep fry it. Mix the onions, spinach and potatoes and deep fry it. The vegetables will float on top of the oil when they cook. Remove with a slotted spoon when they are golden brown.

Mint Chutney

2 bunches Mint
1 bunch Coriander
3 pieces Green Chilies
100 ml Yogurt
3 medium lemons
Salt/Pepper to taste


Mix all ingredients in a food processor and make a fine paste. Serve with the vegetable pakoras.

Chef Ross Allen of Feast Vancouver's Venison Tenderloin
With Blueberry Wine Reduction Sauce

This recipe was provided by Chef Ross Allen of Feast Vancouver (, and was part of the following menu for our third cooking class. The venison was paired with the Blue Oak or BlueCran wine.
  • Spicy Tuna Tartar on Lemon Crostinis
  • Cucumber & Mesclun Greens Salad with Raspberry Infused Vinaigrette and Okanagan Goat Cheese
  • Pan Seared Venison Tenderloin with BlueCran Wine Reduction and Cauliflower Puree
  • Rosemary Roast Duck with Sweet Potato Crisps
  • Auntie Lois’ Apple Pie with Sweet Salt Spring Island Cream
  • Served with Wellbrook Winery Wines

Venison Tenderloin With Blueberry Wine Reduction Sauce

½ pound piece venison tenderloin (1 ½ in. in diameter), trimmed, at room temperature for 30 minutes.
½ tsp. coarsely ground black pepper
½ tsp. salt
1 ½ tablespoons vegetable or olive oil
¼ cup finely chopped shallot
2 cups Wellbrook Blueberry Oak or Wellbrook BlueCran wine
1/3 cup beef or veal demi-glace
1 tsp. unsalted butter


Put oven rack in middle position and preheat oven to 425°F.

Pat venison dry and sprinkle with black pepper and ¼ tsp. salt. Heat oil in an ovenproof 12-inch skillet over moderately high heat until just smoking, then brown venison on all sides (except ends), about 3 minutes total.

Transfer skillet with venison to oven and roast until meat thermometer registers 115°F, 4-5 minutes. Transfer venison with tongs to a plate and let stand, loosely covered with foil, 5 minutes (temperature will rise to 125°F for medium rare).

While meat stands, add shallot to skillet (handle will be hot) and cook over moderate heat, stirring, until golden, about 2 minutes. Add BlueOak or BlueCran wine and deglaze skillet by boiling, stirring and scraping up brown bits, until liquid is reduced by half, about 1 minute. Add demi-glace and boil, stirring, until sauce is slightly thickened, about 1 minute. Stir in butter, remaining ¼ tsp. salt, and any meat juices that have accumulated on plate, then remove from heat.

Cut venison into ½ inch thick slices and serve with sauce.

Chef Adrian Beatty's Chicken Lettuce Wraps with Curried Couscous

Judging from the class evaluations, Chef Adrian's class was a great experience. This recipe was one of the class favourites. It pairs beautifully with Wellbrook's White Cran Apple or Peach Apricot Wine.

This recipe was provided by Chef Adrian Beatty of Seasonal Experience Restaurant - "Designed to create an unforgettable dining experience" and located at #118-20226 Fraser Highway, Langley, B.C. Telephone: 604-514-1311

Chef Adrian Beatty's Menu: Asian Tapas with West-Coast Flair
  • Black bean marinated lamb chops with a tomato ginger compote
  • Free range chicken and curries couscous lettuce wraps
  • West coast seafood in aromatic coconut broth
  • Thai spiced Dungeness crab cakes with 5-spice pear compote
  • Bremner's blueberry pie with ice cream
  • Served with Wellbrook Winery wines

Chicken Lettuce Wraps With Curried Couscous

2 cups fresh Shiitake mushrooms, tough stems removed and finely diced
1 1/2 lbs. thin cut chicken breast or chicken tenders
2 tblsps. vegetable or peanut oil
salt and black pepper
3 cloves garlic, thinly sliced
1 inch ginger root, finely chopped
1 orange, zested
1/2 red bell pepper, diced small
1 small tin sliced water chestnuts, 6-8 ounces, drained and chopped
3 green onions, chopped
3 tblsps. hoisin sauce
1/4 cup chopped fresh cilantro
1/2 head iceberg lettuce, core removed, head quartered.


Preheat a large skillet or wok to high. Add oil to hot pan. Add chicken to the pan and seat meat by stir frying a minute or tow. Add mushrooms and cook another minute or two . Add salt and pepper to season, then garlic and ginger, cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add cilantro and hoisin sauce and toss to coat the mixture evenly. Transfer the hot chopped chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Serve with couscous salad.

Couscous Salad

2 cups cooked couscous
1/4 cup finely chopped red onion
1/2 c. finely chopped cucumber
1/4 c. finely chopped red pepper
1/3 c. almonds
1/3 c. currants
Dressing to taste


Combine all ingredients.

Dressing (can be made ahead)

1/4 c. olive oil
1/4 c. rice vinegar
1/4 cup honey
2 tsp. curry powder
Salt to taste


Combine all ingredients and whisk until well blended.

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