Quench By Tidings | The Food And Drink Social Network

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]
@ 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]
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]
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]

On Quench TV

From The Pages Of Tidings Magazine

Go With Them
What’s your notion of the ideal comfort food? I asked a few friends and answers were pretty much the same: warm, soothing, and, yes READ MORE comforting food. There seems to be a real hunger for comfort foods and, for the most part, the basic list of familiar classics probably has not changed in decades. Burgers, [READ MORE]
Tour Burgundy and Côtes du Rhône with Tony Aspler
Taste Burgundy and the Côtes-du-Rhône regions with Tony Aspler this spring. The eleven day tour will begin by exploring Syrah-based wines in the northern Rhône River Valley followed by a lunch of regional specialties in the town of Tain l’Hermitage. A visit to the hillside vineyards of Côte Rôtie (the “Roasted Slope”) for a private [READ MORE]
Wine Cellar Extravaganza
Bearfoot Bistro, located in Whistler, BC, offers visitors a recently updated wine cellar. Fourteen feet below ground, the cellar occupies 1,500 square feet of space, 1,000 square feet larger than its predecessor. Now, in lieu of valet parked SUVs in the former underground car park, there are 20,000 bottles stationed, including 2,100 wines and 100 [READ MORE]

Peach Blow Fizz
Shake all ingredients (except carbonated water) with ice and strain into a highball glass over ice cubes. Fill with carbonated water, stir, and serve.
Vermouth Cassis
Stir vermouth and creme de cassis in a highball glass with ice cubes. Fill with carbonated water, stir again, and serve.

Something On The Side
Sometimes I think I’ve lived my whole life as a side dish. I’m neither light enough to be the appetizer nor meaty enough to be the entrée — and I’m most definitely not sweet enough to be dessert. If I were in a sitcom, I’d be the wise-cracking, slightly wacky next door neighbour — Ethel [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]
Hot, Hot, Hot!
Don’t you love this time of year? We buy our très chic resort wear at an upscale department store, pack our Louis Vuitton suitcase and book a flight to a land where the sun always shines. Leaving behind our pesky neighbour whose galoshes are knee-deep in snow as he grumpily shovels the driveway, we wave [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]