Quench By Tidings | The Food And Drink Social Network

Fresh and Local
The Egg Farmers of Canada recently conducted a survey that asked Canadians what freshness means to them. The reveal? Canadians overwhelmingly demand that the farm products they buy be fresh, with 90 percent saying that farms within their province deliver that freshness. Distance from farm to grocery store is seen as the key to freshness. [READ MORE]
To Love
Amarone, from the root amore: to love … and for many an Amarone fan it was love at first sip. Whether that is the true etymology of Amarone, I can only surmise, but once you’ve tried one of these highly prized wines you never forget it. What do you need to know about Amarone that [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]
@ Pinot Gris
@mikedicaro Michael Di Caro 09 Thirty Bench P. Gris: Pear, peach, floral notes & interesting use of oak but it still hasn’t managed to turn me on to PG #30dayslocal There it was. A simple tweet typed out and sent in seconds to no one in particular, just one among the hundreds of thousands that [READ MORE]

On Quench TV

From The Pages Of Tidings Magazine

Well Oiled
Settled by Scottish stonemasons in the 1800s, the picturesque village of Elora, about an hour-and-a-half drive northwest of Toronto, is famous for its spectacular gorge, artisanal boutiques, restaurants and one of the few five-story grist mills still standing in Ontario. For gourmands, there’s The Village Olive Grove, a relatively new addition to the main drag. [READ MORE]
Argentina Rises
There was a time, not that long ago, when Australia’s wines ruled the market. Shiraz was the word (and grape) on everyone’s lips and petting zoo of “critter” labels stalked the shelves of liquor stores around the world. Then something happened. That something was Argentina (okay, it’s a bit more complex than that, but let’s [READ MORE]
Why Wine Needs Cellaring
Wine is a difficult and finicky houseguest. We’re lucky that it doesn’t have its own voice, or the bottle would spend most of the time complaining and we would have to send it for professional counselling. It would always be going on about something or other. Wine gets “bottle shock” when first introduced to the [READ MORE]

Sloeberry Cocktail
Stir ingredients with ice, strain into a cocktail glass, and serve.
Midnight Flight to Malibu
Build with ice. Can be shaken, or left layered.

Barbecue!
The saddest moment of summer’s end is when the grill is covered for the last time and pushed into a dark corner of the garage. If spring heralds the first smoky hint of barbecue, late fall is defined by the absence of that tantalizing aroma throughout the neighbourhood. In truth, the piquant smell of barbecue [READ MORE]
What A Crock!
As a happy newlywed (a role I have played unsuccessfully several times), I was extremely proud of my decked-out kitchen. Back in the old days, long before Chuck Williams of Sonoma migrated east, the homemaker in the know had a precious small appliance that was a time-saving miracle: The slow cooker. Time-saving? The very thought [READ MORE]
Mangia Italia!
A family legend has it that I invented Aglio Olio. This was back in the early 1960s when most kids were eating bologna sandwiches with processed cheese on white bread. I was raised in an Italian/Irish household — heavy on the Italian. My parents grew garlic and herbs among the tomato plants. There was always [READ MORE]
Sultry Summer Eats
Nancy Johnson is the Food Editor at Tidings Magazine, and rightly so. The recipes that she creates are beautiful to look at – colourful and mouthwatering – and scrumptious to eat. The wonderfully warm weather I’ve been enjoying here in Ontario makes me crave bright and tasty summer dishes. If the weather where you are [READ MORE]