This year, skip the plastic flags and taste your patriotism. We’re bringing together traditional Canadian flavours with handmade recipes and thoughtful wine pairings—from Indigenous-inspired bannock dogs to classic BC cedar plank salmon. Made from scratch. Made with love. Made for Canada Day. 🇨🇦
Build-Your-Own Poutine Station
Why we love it: It’s indulgent, fun, and SO Canadian. Plus, when you make it yourself, you control the ingredients (read: real curds only, thank you very much).
Homemade Gravy:
1/4 cup butter
1/4 cup flour
2 cups beef or mushroom stock
1 tbsp Worcestershire sauce
Salt & pepper to taste
Melt butter, whisk in flour to make a roux. Slowly add broth, whisk until thick. Add Worcestershire, season, and simmer 10–15 min.
Hand-Cut Fries:
Soak fresh russet potatoes in cold water 1 hour. Fry in batches at 325°F until tender, then again at 375°F until golden.
Toppings
Fresh cheese curds (local if you can!) Pulled pork, sautéed mushrooms, caramelized onions, green onions
Wine Pairing: California Pinot Grigio or Pinot Noir
Clean, crisp, and cuts through the richness of the gravy and curds.
Recommendation: Our 4 week or 6 week California Pinot Grigio or Pinot Noir
Maple-Glazed Cedar Plank Salmon
Why we love it: It’s a love letter to the West Coast. Smoky, sweet, and simple.
Salmon Prep
2 salmon fillets (skin on)
1 cedar plank (soak in water 1 hr before grilling)
Maple Glaze
1/4 cup pure maple syrup
2 tbsp soy sauce
1 tbsp Dijon mustard
1 tsp grated ginger
Black pepper
Brush salmon with glaze, grill on cedar plank over indirect heat for 20–25 minutes, basting occasionally.
Wine Pairing: Chardonnay
The maple glaze loves the round body and subtle oak of Chardonnay.
Recommendation: California Chardonnay (4-week) or Australian Chardonnay (6-week Winery Series)
Bannock Dogs – A True Canadian Classic with a Gourmet Twist
Looking for something deliciously Canadian and totally crowd-pleasing this Canada Day? Enter the Bannock Dog — a crispy, golden bannock-wrapped hot dog that’s one part comfort food, one part cultural tribute, and 100% awesome with a glass of chilled Moscato.
Ingredients
For the Bannock Dough:
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 tbsp sugar (optional, but we love a little sweetness)
2 tbsp vegetable oil or melted lard
3/4 cup warm water (add more if needed)
For the Dogs:
8 CANADIAN beef hot dogs (local from Three Rivers Meats if you can!)
Vegetable oil for frying
Ketchup, mustard, relish — go classic or get fancy with maple mustard or pickled onion jam
Instructions
Make the Dough
In a large bowl, mix flour, baking powder, salt, and sugar. Stir in oil and warm water, mixing until a soft dough forms. Knead gently on a floured surface for about 2 minutes, just until smooth.
Wrap the Dogs
Divide the dough into 8 portions. Roll each into a rope and flatten it slightly. Wrap around each hot dog, pinching to seal the seam. Pro tip: don’t overwork the dough — rustic is beautiful.
Heat Things Up
In a deep skillet or pot, heat about 2 inches of oil to 350°F (use a thermometer if you can). Fry the bannock dogs 2–3 at a time, turning to brown evenly, about 4–5 minutes total. Remove to paper towels.
Serve Hot with Dips
These are best eaten fresh and crispy! Serve with your favourite condiments, or set up a DIY dip bar with maple mustard, spicy ketchup, or even a side of gravy for a poutine twist.
Wine Pairing: Moscato
This off-dry white brings just enough sweetness to balance the richness of fried dough and salty hot dogs. Chill it down and sip between bites — it’s a match made in backyard BBQ heaven.
Recommendation: 4 Week Premium Moscato
Pairing wine with Canadian comfort food is like wearing denim on denim—it just works. Whether you’re grilling in the backyard or hosting a potluck, these dishes are guaranteed to make your Canada Day extra memorable (and extra delicious).