Maison Le Grand Sauces and Soups

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If you’ve been on Twitter for a while and follow at least a couple food writers, you’ve probably read your fair share of complaints about PR pitches. An unrelenting legion of them march on our inboxes every day, many feature hyperbole that would be ridiculous in any other context, and the senders really are persistent… 

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Notes from the Test Kitchen – I Scream, You Scream, Jeni Makes Us All Scream for Ice Cream!

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I can’t tell you when was the last time I bought ice cream from the grocery store because I honestly don’t remember. Ever since I picked up my ice cream machine and a copy of Jeni’s Splendid Ice Creams at Home two years ago, I haven’t given the ice cream aisle a second glance.

Juice Journals: 2011 Charles Baker Picone Vineyard Riesling

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Charles Baker is as savvy about Riesling is he is passionate. That’s saying a lot because if I had to choose someone to champion Riesling as Niagara’s top wine, Baker would be on the short list. You’ve likely come across Baker’s handy work via his day job which has him heading the marketing and sales… 

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How Rye-ish Do You Want Your Rye? Canadian Club Steps In

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Like with IPAs and extreme bitter hops (which I love, by the way, so keep them coming), rye flavouring is a divide among whisky drinkers. Some love rye, some hate it, and some just would prefer life without it. The tide is changing, however, and it’s for the benefit of the whisky world.