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Here are some recent posts:

  • Cinco de Mayo

    For a long time I thought Mexican restaurants didn’t rinse their dishes properly. There seemed to be an odd soapy flavour to the food. When I started cooking Mexican food in my own kitchen, I realized the Palmolive aftertaste was cilantro. There is some evidence that hypersensitivity to cilantro’s soapy essence is genetic. In short, [READ MORE]

  • Reif Estate Vidal Icewine

    Coppery gold colour; an intense bouquet of caramel and dried peach, flavours that translate to the palate. Rich and concentrated with a fine spine of acidity to carry the flavours to a satisfying finish.

  • Over a Barrel

    It was famous French foodie Jean-Anthelme Brillat-Savarin who likened a meal without wine to a day without sunshine. If you take that analogy even further, what’s a bottle of wine without the barrel it was aged in? This is the question that’s been driving Pete Bradford and Marla Cameron since 2006. The couple owns and [READ MORE]

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Some drink recipes:

  • Teacher's Pet

    Pour the whiskey, vermouth and bitters into an old-fashioned glass almost filled with ice cubes. Stir well. Garnish with a maraschino cherry and a slice of orange, and serve.

  • The Kristy #2

    Mix all ingredients in glass. Add ice. If frozen drink is preferred, use more ice and mix in blender.


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