Some 40-odd years into this — the premium — chapter of Ontario’s wine-making journey and the Niagara Peninsula’s 10 sub-appellations are getting some serious scrutiny by astute winemakers. They are zeroing in on plots that make exceptional wines. Let the…
TRAVEL WAS A NECESSITY FOR ME PRE-PANDEMIC. But having toured more than 130 countries, I decided that any future trip must be ultra-special. I had signed on, just before Covid grounded travel, for the Belmond Afloat epicurean barge cruise —…
• 1.5 oz Foursqaure Dominion Serires Edition • 2.75 oz Dolin Dry Vermouth • 5 oz Pierre Ferrand Dry Curaçao • 1.5 barspoon of homemade grenadine (pomegranate juice, cane sugar, orange blossom water, cloves) • 2 dashes of Regan's Orange Bitters
As if the start of Quebec's sugaring season wasn't exciting enough. On the first weekend of April, Manoir Hovey’s Chef Alexandre Vachon will host Auberge Saint-Antoine’s Chef Alex Bouchard for a Four-Hands sugar shack themed experience. The Relais & Châteaux chefs…
YOU MAY HAVE NOTICED A UNIFORMITY TO MOST TRADITIONAL WINE CELLAR DESIGNS, a certain homogeneity that screams same old, same old (read: dark, still, humid, wood-lined — and subterranean). Identifying a niche gap in the luxury market, Montreal-based atelier CellArt…
The Quebec wine industry has acquired a certain wisdom over the past decade, though it retains the energy of a kid. Vinifera is taking root, but there are still many hybrids, which are gaining sophistication. In addition to the IGP…
THIS GORGEOUS MINIMAL- IST DRINK IS A MODERN CLASSIC. À la Luz is built on a strong foundation of tequila and sherry, brightened with celery, cardamom and sesame oil, an inspired addition that lends dimension. That was Boushel’s plan all…
Nova Scotian wine is borne of the land, weather, and the Bay of Fundy. Grapes thrive in the Minas Basin, Blomidon Peninsula, and Gaspereau Valley (within the larger Annapolis Valley), with Tidal Bay being the first and only appellation. Any…
THANKS TO VACCINE PASSPORTS, restaurants are beginning to return to normalcy, but they are still a long way from being out of the woods. Along with the lingering pandemic, restaurants are also dealing with rising food prices, supply chain issues,…
FOR THE PAST 40 YEARS, iconic Montreal bistro L’Express has hung on its walls framed photos of its team — chefs in toques and servers in aprons, all proudly standing together. But there’s no image for 2020, the year of…