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    Pairing Recipes

    The Harwood Muffuletta

    The Harwood Muffuletta

    We're serving traditional New Orleans Muffuletta lunches on weekends at the winery all through the summer. Local cheeses and cured meats combined with tangy olive spread creates a sandwich big on flavour and personality. Add a touch of hot sauce if you like things spicy. Choose dairy-free or meat-free products for a vegetarian or vegan treat. Served alongside a handful of exotic veggie chips and paired with a glass of our Chardonnay 'Sur Lie' or the Harwood wine of your own choosing. (Must be age 19 or over for wine by the glass service.)

    Chef: Kerry Wicks


    Kaiser buns

    Spicy Muffuletta salad

    Mild Muffuletta salad

    Kurtzie's Merlot Salami

    Kurtzie's Venison Sausage

    Maple Dale Cheese Dill Cheddar

    Maple Dale Cheese Smoked Cheddar


    1. Using a bread knife, cut Kaiser bun in half. 

    2. Spread one side of the Kaiser with the Mild Muffuletta salad. 

    3. Spread the other side of the Kaiser with the Spicy Muffuletta salad.

    4. Layer 5 or so slices of Merlot Salami on one half

    5. Layer 5 or so slices of Venison Sausage on the other half

    6. Add 3 or so slices of Dill Cheddar atop the Merlot Salami.

    7. Add 3 or so slices of Smoked Cheddar atop the Venison Sausage.

    8. If adding some hot sauce, sprinkle on now.

    9. Close Sandwich. Can be enjoyed cold, however we love it heated up...

    10. Using Panini Press on medium, heat until toasted well and cheese has melted.

    11. Carefully remove from press with tongs and garnish with potato chips.  


    Ye Olde BBQ Sauce

    Ye Olde BBQ Sauce

    Summer isn't summer without BBQ, and BBQ isn't BBQ without a finger-licking, super tasty BBQ sauce. 'Ye Olde BBQ Sauce' was developed to pay homage to a particularly memorable meal enjoyed in Montreal back in 1956. It's been a family favourite ever since. 

    Baste 'Ye Olde BBQ Sauce' on chicken or a rack of ribs while they cook and allow the sauce to caramelize slightly or serve alongside a steak grilled to perfection. 

    Chef: Judy Harwood
    Yield: 2 servings (with extra sauce in a tiny bowl on the plate for dipping).



    1 medium onion diced

    1 large garlic bud, diced

    3 tsp. paprika

    1 ¼ cups stock, chicken or vegetable

    ½ cup ketchup

    ½ tsp. Worcestershire sauce

    Sea salt and fresh ground pepper to taste

    Few shakes of Tabasco sauce, or to taste 


    1. Brown onion and garlic in a dash of olive oil.
    2. Add paprika to brown (this enhances the paprika taste considerably)
    3. Add all other ingredients and simmer.
    4. If used with BBQ chicken or other meat or vegetables, soak the meat/veg in the sauce for at least half an hour before barbecuing to enhance the taste.
    5. When serving, add a small dish on each plate, with sauce, for dipping.

    Gammy's Vegetarian Pasta Sauce

    Gammy's Vegetarian Pasta Sauce

    If you were to look up 'Comfort food' in the dictionary, Gammy's Vegetarian Pasta Sauce would come up as a result. Fresh basil, sundried tomatoes & garlic give this sauce its zing, while Italian flavoured tofu keeps it vegetarian friendly. 

    Chef: Judy Harwood

    Yield: 2 servings


    1 Medium onion, chopped
    1 Garlic clove, chopped
    1 Tsp. (5 ml) olive oil
    1 Small fresh tomato, chopped
    1 Cup (250 ml) sun-dried tomatoes, snipped into small pieces with scissors
    1/3 Package Yves Italian "ground" tofu
    1 1/4 Cups (300 ml) vegetable stock
    1 Tbsp. (15 ml) tomato paste
    1 Bunch fresh basil
    Paprika to taste
    Sea salt and fresh ground pepper to taste 
    A few dashes Tabasco to taste



    1. Lightly brown onion and garlic in olive oil and then brown the paprika (this gives an enhanced toasted aroma to the mix).
    2. Add the tomato, sun-dried tomatoes, ground tofu, other spices and vegetable stock.

    3. Let simmer for about 10 minutes.

    4. Thicken with tomato paste.

    5. Wash and chop basil.

    6. Add basil to the sauce about 5 minutes before serving.

    7. Serve on a bed of cooked fusilli, rotini or spaghetti noodles.


    Maple Crêpes

    Maple Crêpes

    A featured Harwood recipe during 'Maple in the County', our Maple Crêpes are light, fluffy and versatile. Enjoy as a tasty snack or as a sweet dessert. The topping possibilities are endless but we pair them with our Just Desserts for a decadent indulgence.

    Chef: Kerry Wicks

    Yield: Approximately 3 dozen mini crêpes


    2 Eggs
    1 Cup (250 ml) milk
    1 Cup (250 ml) all-purpose flour
    ½ Cup (125 ml) maple syrup
    ½ Cup (125 ml) butter



    1.    Sift all-purpose flour into a bowl.
    2.    Into another bowl, beat eggs until frothy.

    3.   Add milk to eggs and beat again.

    4.    Add wet ingredients into dry ingredients in a few short strokes (a few lumps are okay and normal).

    5.    Combine both maple syrup and butter ingredients in a small frying pan or crêpe pan and sizzle until butter is browned.

    6.    Pour small amounts of batter into a frying pan to make mini crêpes and cook like pancakes.

    7.    Simmer crêpes on both sides.
    8.    Then thread on a satay stick or serve plated.

    Note: Add a topping of powdered sugar, crème fraiche, or sour cream for an extra burst of flavour.

    Avocado and Orange Salad

    Avocado and Orange Salad

    The splash of orange citrus, creamy avocado & tangy shallots together create this wonderfully colourful salad perfect for summertime entertaining. Serve it as lunch or as a refreshing side dish perfectly paired with a glass of chilled Pinot Gris 2015.


    Chef: Kerry Wicks

    Yield: 2-4 servings


    1 Avocado
    1 Large lemon or lime
    1 Juicy Orange (blood oranges are particularly pretty, but not essential)
    1 Large shallot (a small cooking onion can be used in a pinch)
    1 Pour olive oil
    1 Pour dark balsamic vinegar
    1 Tsp. (5 ml) hot curry ground pepper to taste



    1.    Juice the lemon or lime into a bowl and remove any seeds.
    2.    Skin/seed and coarsely chop the avocado into the same bowl. Toss thoroughly, but gently with the lemon or lime juice.

    3.    Coarsely chop the orange into the same bowl.

    4.    Finely chop the shallot or small onion into the bowl and mix in, gently tossing to avoid bruising the avocado.

    5.    Add the remaining ingredients and toss gently.

    6.    Serve at room temperature, though the salad can be chilled briefly if it is ready ahead of other dishes.

    Note: For a different more "French" taste, substitute the orange for a large ripe tomato (when fresh tomatoes are in season) and omit the curry powder.