Simply in Season
12 Months of Wine Country Cooking
By Tony de Luca

“From the light and delicate flavours of summer to the warm and comforting foods of winter, every season
is a symphony of colours, tastes and textures”
- Tony de Luca

Canada is a country blessed with distinct seasons, and they furnish the creative inspiration for the recipes in Simply in Season. Chef Tony de Luca’s Mediterranean heritage gives him an intuitive understanding of what “simply in season” really means. His food is focused on respecting Mother Nature and keeping in tune with her seasons.

Now based in Ontario’s Niagara Region, Tony de Luca is part of a wonderful network of growers, chefs, winemakers, and other neighbours. Respect for those who farm the land is paramount in his cooking.The Niagara context and Tony’s sensitivity to the seasons result in dishes that let the integrity and quality of each ingredient shine through.

Each month-based chapter features an intimate introduction that puts you right in Tony’s kitchen, and notes with each recipe further illuminate his process. Here are just some of the seasonal meals you will find in Simply in Season’s pages:

• January: Sesame and Polenta Crusted Scallops with Chardonnay-Braised Red Cabbage and Ginger Beurre Blanc
• April: Mustard-Crusted Pork Chops with Caramelized Onion Sauce
• July: Dungeness Crab Salad with Apricots and Sparkling Wine Sabayon
• September: Roasted Autumn Apples Stuffed with Currants and Mascarpone