Uncorked's new home

Kingston's premier wine, cheese and speciality food shop, Uncorked, recently celebrated two years of operations with a move to a more spacious location at Sovereign North.

Vibes Cuisine sat down to sample the expanded menu and catch up with co-owners Anna Kay von Dueszein and Debra Valentine.

The most popular item at the gourmet bistro, which had its genesis over a wine and a cheese plate at a dinner party, is its panini sandwiches.

You can build your own from the most scrumptious of garnishes, vegetables and cheeses with choice of pastrami, ham or marlin. Or go straight veggie. There is thoughtful consideration for vegetarians as the creamy pumpkin soup is vegan and served solo or with the ultimate comfort food - a range of grilled cheese sandwiches. A satisfying two-bean chili is another option for the non-carnivores among us.

Uncorked cheese plates come in three variations: soft decadence, American delight, and vive la France. The staff is also well educated on the 150 labels of concierge wines (a premium selection that won't be found in your supermarket), and the outstanding dairy counterpoint of 30-35 cheeses.

You get one-on-one assistance in choosing the perfect bottle of wine to take away or a glass to accompany your nibbles in-house.

The passion behind this endeavour is clear, as Valentine succinctly describes the pleasure of how a glass of wine "slows down your dining experience and helps wind down your day".

Evening choices

There is no dinner menu, rather 'evening' choices, as the concept is tabas - small plates for sharing to accompany your wine. Choose from grilled flatbreads which are heavenly with premium cheeses and toppings, presented as single-serving pizzas or "sharing plates". Mediterranean bruschetta and antipasta sharing plate include - roasted tomato bruschetta, sesame eggplant dip, marinated artichoke, marinated portobello mushrooms, sun-dried tomato dip, mixed olives served with toasted baguette.

A key component of Uncork's appeal is its proprietors' dedication to nurturing cottage industry food producers. "From the very beginning we have tried very hard to be an outlet for local producers and small entrepreneurs," noted Valentine. Their new home allows them to continue to stock these wondrous pepper jellies, sauces, fresh frozen fish, sausages and much more.

The expanded real estate has lengthened operating hours and its Happy Hour is a popular stop on Fridays.

"It's actually interesting how fast this little place has become a part of people's entertaining lifestyle. I'm not sure what they did before," von Dueszein mused aloud.

Be sure to stop by Uncorked for a nibble, accompanied by a glass of vino, then pick up some cheese to try these recipes at home.

Vegan Pumpkin Soup

3 tbs oil

1 onion, chopped

5 cloves garlic, minced

3 stalks scallion, cut up

1 tbs thyme leaves

1 small piece of scotch bonnet pepper

1 tsp salt

3 lb pumpkin cut into large pieces

1 lb sweet potato, cut into small pieces

1 large carrot, cut up

5 cups water

1 cup coconut milk, or if you want a purer flavour, use vegetable stock, water or almond milk

Salt and pepper to taste

Method:

1. Heat oil over medium heat and add onion, garlic, scallion, thyme and pepper.

2. Cook until seasoning is soft, then add salt and pepper. Cook for an additional 5 minutes on low heat.

3. Add pumpkin, potato and carrots, cook for 2 minutes - add water and bring to a boil.

4. When potato is soft, using an immersion blender, purée until smooth. If you don't have one, use a regular blender in 3-4 batches and using the water from the pot, blend until it's your desired thickness.

5. Very important: when using a regular blender, make sure you hold the top of the lid securely when blending; otherwise, the lid will come off and make a large mess.

6. Add remaining water, stock or milk until desired thickness.

7. Return to pot, season with salt and pepper, and heat until hot.

Vibes Cuisine, which has partnered with The Gleaner's Food to present the best offering in popular food and lifestyle, airs on CVM-TV at 6:30 p.m. on Thursdays and at 8:35 a.m. on Wednesdays. Encore presentations air Sundays at 8 p.m. on Flow 100. Like our recipes? Then 'like' Vibes Cuisine TV on Facebook.