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]
Artisan
He is a tall, strapping man, all of 27 years old, and looks more like the star quarterback than a man who tinkers with high-octane booze all day long. But that’s the path master distiller Geoff Dillon, with degrees in biochemistry and economics, has taken in the heart of Niagara wine country. Dillon is on [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]
Citrus Squeeze
Great news – there’s a new addition to our family! I wasn’t sure if we really should go for it. But, it was a blustery Saturday morning when I laid eyes on it, and the promise of heat and sunshine took over my thoughts. Our new addition is a dwarf lemon tree loaded with blooms [READ MORE]

On Quench TV

From The Pages Of Tidings Magazine

Mav Wine and Spirit Awards – 2010
For the 4th consecutive year, Tidings’ tasting team has been hard at work sampling as many wines and spirits from around the world as possible in an effort to bring you a list of the best of the best. Each year, Tidings hands out the Mav Wine and Spirit Awards to those that best demonstrate [READ MORE]
Judging Dogs and Wine
I was watching the Westminster Kennel Club Dog Show on television earlier this year. It was the New York finals, where a lone judge picked “The Best of Show.” All the competing dogs were magnificent. The seven finalists included a puli, a whippet, a ridiculous white toy poodle that looked like a four-legged powder puff, [READ MORE]
A Magnificent Wine Cellar
In over thirty years of chasing the grape around the world I have seen more than my fair share of magnificent wine cellars — underground caves in which I would happily be locked for the night, as long as I had a corkscrew. But I was not prepared for the cellar I came across in [READ MORE]

Mussaka
1 oz ouzo 1/2 oz drambuie in an old fashion glass fill with pepsi cola add ice if desired
Iceberg
Pour ingredients over ice in blender, blend, pour in frozen highball. Garnish with cinnamon stick or chocolate shavings.

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]
Scallops Caprese
In truth, squid and anchovies are a more common menu item in Capri, but scallops are much easier to find in our supermarkets. When mussels are in season, steam a dozen in white wine and add to the platter. If you like it hot, add more red pepper flakes. For dessert, Limoncello di Capri with [READ MORE]
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]
Tricks and Treats
When did Halloween become such a big deal? The minute the kids go back to school, store shelves are stacked to the ceiling with macabre merchandise. There are black and orange lights to string around your entire home, grotesque figures that jump to life when you walk by, welcome mats that groan underfoot and costumes [READ MORE]