Pine Apple Inn & Bakehouse's Burgundy Shallot Sauce

1. Peel and finely slice shallots. Peel garlic.

2. Saute shallots and garlic in a little hot oil over medium heat for 2 to 3 minutes.

3. Deglaze pan with balsamic vinegar and reduce until vinegar almost disappears. Add wine and thyme. Bring to boil then simmer slowly until shallots have absorbed all the wine.

4. Add veal stock, bring to boil and simmer slowly until reduced to a third of its original volume. With a small ladle skim off any scum that rises to the top. Remove from heat, discard garlic and thyme.

5. Season to taste with salt and pepper. Serve with grilled beef or taste ) of unsalted butter. Makes 2 cups sauce or 4 to 6 servings. Chef's Showcase in the issue of March 12-19, 1994

writes:

"My wife and I celebrated our 25th wedding anniversary last summer at the Pine Apple Inn & Bakehouse. (149 Main St., Unionville, Ontario (416) 940-6639) "The grilled Alberta steak was done to perfection and the Burgundy Shallot Sauce with it was simply the best that I have ever enjoyed"

Credit for the cooking goes to chef David Watt who apprenticed at The Ritz Hotel in London, England, and then came home to work at Sansoucci in the Sutton Place Hotel before opening The Pine Apple Inn in Unionville in 1991 with James Horner and Allan Bell. They describe the style of cooking here as "a mixture of old and new".

Editor's note: For those of you who wonder what an Aberta steak is, I encourage you to substutite a Texas steak if you can't get the Alberta version [ real thing :-) ]. Both are mighty good snackin'

ps. Happy 25th Anniversary Al, I hope you and your sweetheart have another 25 or 50 together.

Your Pine Apple Inn & Bakehouse's Burgundy Shallot Sauce is ready. Buon appetito!