Quench By Tidings | The Food And Drink Social Network

Sweet Retreat
Re-imagine your yard as an outdoor oasis. Perfect for parties, or an intimate evening for two. A weekend trip to Buffalo, New York changed the way I view my humble backyard. Last summer I toured 30 private gardens, part of the National Garden Festival, the largest free garden walk in the United States. The festival, [READ MORE]
Pomme
Oh, the signs were there all along: The extravagant apple cider-themed dinners at his tony restaurant on the waterfront in Burlington, Ontario. The British heritage and the fact that he was raised on the myriad ciders offered in the pubs of London. And his name on Twitter, of course: @ciderseeker. It would appear that it [READ MORE]
Grape X
It’s not always the wine that excites me, it’s the journey it takes to get in my glass — from vine, to bud, to flower, to grape, to harvest, to crusher, to fermentation, to barrel, to bottle and finally to my mouth. We take the journey lightly, letting Mother Nature, viticulturists and winemakers do all [READ MORE]
Easy Chartreuse Cocktails
One of the most appealing things about spring is watching those little chartreuse-coloured buds appear on the trees. And before you know it, they turn into full-grown leaves. Loved this line from Quentin Tarantino’s Death Proof. The bar owner, Warren (played by the director), serves a green liqueur to some customers. After they empty their [READ MORE]

On Quench TV

From The Pages Of Tidings Magazine

A Family Affair
By day, Elena Faita-Venditelli runs one of the most original hardware stores you’re likely to come across: the Quincaillerie Dante, a family-owned Montreal institution that caters to gourmands on one side of the shop and to tradition-minded hunters on the other. A place that harks back to a time when people still made food from [READ MORE]
Great Genes
Jammy, soft, peppery, spicy, big, bold, intense, and instant gratification are all descriptors that have at one time or another been used to characterize Zinfandel. The quintessential barbecue wine, long claimed by California as the state’s heritage grape, Zin comes in a multitude of flavours and styles. When Prohibition kicked in 1920, Zin was actually [READ MORE]
Travels Without My Corkscrew
13 years ago I wrote a whimsical account of my life in wine entitled, Travels With My Corkscrew. If I were to write the sequel today I would have to call it, Travels Without My Corkscrew. I can’t tell you how many devices I have had to forfeit at Toronto airport. The security people could [READ MORE]

Nicolalas
Mix Absolut Mandrin with Passoa in a highball glass. Put ice in the glass and fill it up with orange juice
Mexican Madras
Pour juices and tequila into shaker 1/2 filled with ice. Shake well and strain into old-fashioned glass. Garnish with an orange slice.

Summertime Munchies
You don’t have to travel to Mexico to feel the heat. Sit poolside, on a patio or a balcony sipping Margaritas and noshing on this dip. It also makes a great spread for a pork or steak burrito. For a different taste, substitute pinto beans for black beans. Sour cream can take the place of [READ MORE]
Southern Gumbo
Everyday this week, Tidings will be featuring Nancy Johnson’s fabulous recipes. Nancy has a knack for creating delicious fare that’s quick and easy to pull together. Based on all the great reader feedback Nancy’s recipes have received over the years, we have no doubt that these will become staples in your home. Give them a [READ MORE]
Lessons I Learned From Scarlett O’Hara
When I am in Italy, my relatives have a word they use every time I reach for more food, which is usually about every 3 minutes. The word is domani. I have to admit the way my Italian relatives say domani scares me. They put the emphasis on the second syllable, which to my untrained [READ MORE]
A Love Story
On a sunny spring day many years ago when I was just 14 years old, I walked up the street to the library and checked out a book about dreams. On my way home, with the book in my arms, I met a boy named Ron. He was lean and lanky and by the look [READ MORE]