Three Ships Whisky

Three Sips Whisky

The problem with most affordable (cheap?) blended scotch comes from the utterly boring base flavour. While single malt scotch is made strictly from malted barley, blended scotch is mixed with distilled corn and possibly wheat. The result is a cheaper drink, with a dull vanilla flavour that's common among many brands in the $30 range…. 

Read More »

Life Lessons from Fergus Henderson & St. John

SJCB03

A great meal isn't really about food. Although it certainly helps, it needn't be exceptionally delicious, fancy or even paired with something good to drink. What truly defines a great meal is the unparalleled enjoyment that happens when you bring kindred spirits together to break bread. The outside world fades, allowing you to share anecdotes,… 

Read More »

The Synergy of Craft Beer and Cheese

indiealehousecheeseboutique_02

Cheese is one of the world's great foods. The range of aromas, flavours, textures that good cheesemakers can achieve help make it one of those rare foods that can easily stand on its own and also elevate a great dish into something truly spectacular. But while that breadth and star power make it a gastronomic favourite,… 

Read More »

Jack Astor’s Winter Fling Festival

jackscraftfling_jan2014_01

Over the last eight weeks, Jack Astor's has invited their customers to "have a fling" with craft beer. The idea is that Jack's drinkers are faithfully married to a national brand and would never leave (think of the kids), but they might want to branch out a bit. The chain of over three dozen bars… 

Read More »

Walter All-Natural Craft Caesar Blend

waltercaesar_dec2013_01

Like Kleenex and Saran Wrap, Mott’s Clamato has broken through the barrier between brand name and product category. When we order a Bloody Caesar I think we expect that it it will be made with it. A recently-found, small company out of Vancouver is hoping to change that ingrained expectation with the release of their… 

Read More »

Hudson Kitchen’s Private Dining Room

hudsonkitchen_dec2013_01

I think most new restaurants in Toronto would love to snag a couple profiles on the usual-suspect sites, maybe a couple blog posts, and eventually a positive review or two in print. If this is where Hudson Kitchen was aiming, they well exceeded expectations when they opened in late summer 2013. The Globe & Mail… 

Read More »