Cocktails & BBQ: Quintessential Pairings
Patricia Noonan scans the shelves for interesting BBQ booze… Everyone doesn’t automatically...
Read Moreby Patricia Noonan | May 22, 2020 | Good Food Culture | 0
Patricia Noonan scans the shelves for interesting BBQ booze… Everyone doesn’t automatically...
Read Moreby Patricia Noonan | Jan 23, 2020 | Good Food Culture | 0
Patricia Noonan on some of her favourite late January drinks… In January, many Scotch...
Read Moreby Woodman Wines & Spirits | Dec 5, 2019 | Good Food Culture | 0
Woodman Wines & Spirits present the Japanese whiskies of Nikka… Unless you’re a true...
Read Moreby Woodman Wines & Spirits | May 2, 2018 | Good Food Events | 0
Woodman Wines & Spirits hosts a special dinner at the Broadview Hotel on May 8. Woodman Wines...
Read Moreby Le Sommelier | Oct 27, 2017 | Good Food Culture | 0
Le Sommelier presents a Chicago made artisan spirit at the LCBO. KOVAL is back again this month...
Read Moreby Malcolm Jolley | Jun 23, 2017 | Good Food Events | 0
Malcolm Jolley does a shot of toffey vodka and swills gin at the Wychwood Barns. Your author hard...
Read Moreby Malcolm Jolley | May 13, 2016 | Good Food Culture | 0
Richard Urquhart explains his family’s unique way of bottling whisky at Gordon and...
Read Moreby | Dec 20, 2013 | Good Food Culture | 0
A rich steamed or boiled pudding, packed with dried fruits and candied citrus peel has been part...
Read Moreby | Dec 11, 2013 | Good Food Culture | 1
I like Scotch, I have liked it for close to 15 years, not an odd statement if I were mustachioed...
Read Moreby | Oct 16, 2012 | Good Food Culture | 0
If you are a scotch enthusiast in the market for a collectable priced like a Land Rover, as so...
Read Moreby | Mar 8, 2012 | Good Food Culture | 0
Don’t tell me there’s no romance in industrial parks because I have seen and tasted it northwest of Toronto in Concord, Ontario. Barry Bernstein and Barry Stein founded Still Waters Distillery a few years ago out of their love for single malt whisky and their conviction that there was no good reason why it couldn’t be made in small batches, locally.
Read Moreby | Dec 9, 2011 | Good Food Culture | 0
For all I know, cocktails made from blended (or even single malt) whiskies will become all the rage. I have nothing against this other than the obvious questions of aesthetics and taste, but I’ve learned to discount these instincts long ago.
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