Quench By Tidings | The Food And Drink Social Network

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]
A Liquid Career
“It’s a sad fact that Canadian whisky doesn’t get its due. I am committed to changing that, using a ‘kill-rumours-with-facts’ approach, and believe me, there are plenty of myths and misunderstandings about Canadian whisky out there.” Davin de Kergommeaux from www.canadianwhisky.org/about Thanks in large part to the accessibility of the Internet, the world is now awash [READ MORE]
Own It: A Sane Person’s Guide To Insanity
Rows of vines rule your yard, easing out family and friends. Your mini-fermenter sprang a leak and oozed booze on the new Nissan. Pickled beets and canned corn occupy your wine cellar. You want a piece of the wine business, but don’t know how to branch out. Seasoned vineyard owners in BC, Ontario and Quebec [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]

On Quench TV

From The Pages Of Tidings Magazine

The Kitchen Window Epicurean
Citizens against bar codes unite! Not everything in your kitchen has to come from the supermarket. Isn’t it nice to think that some things in the kitchen are under your control — not bar-coded? Well, there’s a whole range of things that can actually sit together on the windowsill and add a plethora of flavours [READ MORE]
What Really Makes Wines Great?
We know it when we see it. That quality that makes people deeply and irresistibly cool/sophisticated/beddable. It’s in the way they walk, talk, cross and uncross their legs. Audrey Hepburn had it, and Paris Hilton does not. Don Draper has it. Don Cherry does not. And so it is with wine. Don’t let the experts [READ MORE]
Worth the Wait
I am usually vague and non-committal when posed the often asked, all-too-general question, “How long can wine age?” The all-too-general answer, “it depends.” But with the proliferation of “trunk-aging” (aging a wine as long as it takes to drive it from the wine store to your home), the question almost seems moot. The majority of [READ MORE]

Trailer Wench
Pour each ingredient as listed.
Applecar
Shake all ingredients with ice, strain into a cocktail glass, and serve.

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]
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]
The Chicken Factor
“It tastes just like chicken!” If I had a dime for every time I’ve heard that line, I’d be a millionaire by now. Let me tell you, I’ve tried frog legs, eel, alligator, rabbit and kangaroo. And despite assurances to the contrary, none of it tasted even remotely like chicken. In fact, frog legs happen [READ MORE]
Goat Cheese Pizza
Nancy Johnson started writing before she could read, dictating her stories to her mother. Nancy’s love for cooking grew slowly, mainly because it involved kitchen clean-up. Eventually, she embraced her inner gourmet by attending George Brown College where she studied culinary arts, food media and wine. When she is not in her kitchen, she works [READ MORE]