Save on your bar with do-it-yourself-wine

James Fields, Owner of Vintner’s Cellar in Waterloo (www.vintnerscellarwaterloo.com), offers tips on reducing your bar tab by making your own wine.

Making wine for your wedding can save you a great deal of money. Wine can be served during dinner, used as wedding favours and served at other wedding related events to keep your costs down. Lower costs on your alcohol means you have more money to spend on other products and services you’d like to have on your special day.

 Photos by D&G Photography (www.dgphotos.ca)

RECIPE OF THE MONTH: MAY

Apple walnut chutney stuffed chicken breast

From the Executive Chef at the Walper Terrace Hotel, Darryl Howie, comes this delicious and surprisingly easy to make chicken breast stuffed with apple walnut chutney.

RECIPE OF THE MONTH: APRIL

Ontario fresh water pickerel with strawberry-kiwi salsa

From the Chef at Embers Restaurant Lounge, the on-site restaurant at Holiday Inn Kitchener-Waterloo Hotel & Conference Centre, comes this light and summery Ontario fresh water pickerel with strawberry-kiwi salsa. Just in time for the start of patio season, this fresh meal would be perfect for a backyard gathering – perhaps to impress the future in-laws – and sounds more complicated to make than it really is.

RECIPE OF THE MONTH: MARCH

Halibut with Citrus Brown Butter Sauce

by Paul Cummings, Owner and Head Chef at Indulge Natural and Organic Kitchen 

On March 19, 2010, Paul cooked up this delicious recipe on a Rogers TV segment called "Cooking With Youth". Here's where Paul lets us in on the secrets for how the halibut with citrus brown butter sauce is made.

RECIPE OF THE MONTH: FEBRUARY

Rubbed Pork Spareribs

by Paul Cummings, Owner and Head Chef at Indulge Natural and Organic Kitchen 

Although I cook these most often in the summer, they are especially popular in the winter if you love BBQ and are willing to grill in the cold. I love finger foods and these go great with your favourite coleslaw, potato and green bean salad, or grilled vegetables. Enjoy!