The Mocktail Club By Derick Santiago If you are looking to experience the joy of cocktail mixology without the bar, crowd, or the alcohol, this book has you covered with mocktail recipes that bring the fun of a speakeasy right to your couch! The Art…
Solis Restaurant, Terrace & Bar Inspired by Mediterranean dining where sharing dishes family style is simply part of the ‘joie de vivre’ culture, Chef Amine Ifakren’s menu’s are rich in multi-cultural heritage, flavour, colours and spices. Inspired by the bounty of the land and carefully…
Sunset Sips: Elevate Your Outdoor Entertaining Transform your outdoor gatherings with wines that promise to elevate any summer soirée By Natalie MacLean Henry of Pelham Cuvée Catharine Carte Blanche Estate Blanc De Blancs 2017, Short Hills Bench, Niagara Escarpment, Ontario V.Q.A., Canada. (LCBO:…
By Keith Edwards Third Wave Coffee Coffee culture in Canada is belatedly catching up with other parts of the world… particularly those in Asia. But there are difficulties. Unfortunately, we’re a miniscule market compared to Asia where virtually all the best coffee ends up. Siarhei…
Made in Bangladesh: Recipes and stories from a home kitchen By Dina Begum Taking you through the six Bangladeshi seasons – summer, monsoon, autumn, late autumn, winter and spring – with warming flavours and memories teaching modern classics and age-old recipes to home cooks. Puchka…
By Keith Edwards Gion Duck Noodles Japanese culture, simplicity, attention to detail, continuous improvement, and the concept of ichigo ichie, often translated as “in this moment an opportunity” provoked some radical thinking about dining for me. I’m not against tasting menu’s but enough is enough.…
Uncork elegance Radiant wines for Spring splendour By Natalie MacLean Ruinart Brut Blanc De Blancs Champagne, Champagne A.C., France. (LCBO: 62984, $159.95). From Ruinart, a toasty, elegant and fruity Blanc de Blanc bubble, smoky on the nose with ripe apple, apricot, tropical fruits, citrus zest and…
By Sheila Centner @sebandsheila @sheilacentner @eatertainment Spring brings not just warmer weather, but the joy of outdoor gatherings on the horizon. With the cold months behind us, it’s time to reunite with friends in backyards or lakeside settings. As blooms emerge, thoughts turn to lighter…
Described as seafood forward, Pacific Northwest cuisine guided by French and Italian influences, Wild Blue serves the very finest of sustainable local ingredients accompanied by attentive service. A multi-award winning restaurant led by Chef Alex Chen, Executive Chef, Derek Bendig, and Restaurant Director and Partner,…
The Gourmand’s Egg: A Collection of Stories & Recipes By Ananda Pellerin Poached, scrambled, boiled, whipped into a cocktail, transformed into a painting medium, tossed at an enemy’s house. The egg exists in happy suspension between humble household ingredient and ever-powerful source of life.…
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