Whip Up Breezy, Seasonal Comfort Food on Your Next Cozy Night In

What's better than a warm spring evening, a savory meal and an ice cold beer? Especially if you're cooking with someone you adore. Celebrating the new spring season is a great way to welcome new beginnings and forge into more frisky flavors. Innis & Gunn, creators of the revolutionary oak-aged beer, invite you to savour this exciting recipe prepared exclusively by Grand Chef Jonathan Gushue of Relais & Châteaux property Langdon Hall. The recipe is comprised of choice seasonal ingredients sourced at Longo's that have been paired with the
unique flavours of Innis & Gunn Original and Blonde.

We think this dish has it all - pillowy soft gnocchi, savory sage, sharp manchego and delicate enoki. And paired with Innis & Gunn Original, the flavours expand and elevate. A gorgeous and inspired synergy on the tongue. But before we even got cooking in the kitchen, we enjoyed exploring a little appetizer we made up called, "The Innis & Gunn Original-Meets-The-Blonde Kiss". He takes a sip of Innis & Gunn Original. Smiles at me with that smug, contented grin. I take a sip of Innis & Gunn Blonde. He moves in, I lean forward. A sensual pairing - a kiss as golden and aromatic as an autumnal walk through Scotland's Isle of Skye.

Recognizing Canadians' palate for fine dining, WOMAN.ca encourages you to experiment with how Innis & Gunn Oak Aged Beer can be paired to complement the flavour of various culinary creations.

Brown Buttered Gnocchi with Garlic, Sage and Manchego

topped with Enoki Mushroom Salad

Ingredients (Serves 4):
2 tbsp unsalted butter
500g fresh gnocchi
2 garlic cloves, minced
15 sage leaves, finely chopped
4 tbsp grated Manchego sheep's milk cheese

Method: In a saucepan, boil gnocchi as per package instructions. Seperately, in a hot pan, melt the butter. Add the garlic and cook until you see the butter just starting to color at the edges. Stir in the sage and pull from the heat. Pour over the gnocchi and toss with the Manchego.

Enoki Mushroom Salad:

Ingredients:
1 cup Italian Parsley, chopped
1/4 cup Manchego cheese, grated
1 bunch Enoki mushrooms, cut to 2
2 tbsp extra virgin olive oil
1 tbsp white balsamic vinegar
1 pinch Fleur de Sel

Method: In a large bowl combine all the ingredients. Toss very gently with your hands. No more than 3 passes in the bowl. Serve immediately topped on pasta.

Si Si Penaloza
		About the author:
		Si Si has cultivated strong ties with editors, producers and publishers at all major Canadian media outlets. She is a seasoned print, radio and broadcast specialist. Graduating Magna Cum Laude from Bowdoin College in Maine, Si Si moved to Manhattan to study Film at New York University. Her strengths lie in contextualizing relevant content for a broad audience. She's driven to stay competitive and at the top of the market - commissioning exclusive features and launching bold initiatives.
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