arrow

Sweet Retreat

Home
close
info:
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, held annually from late June to late July, beautifies the revitalized urban centre. No two are alike. Hidden in the corner of one yard, pink and purple perennial borders framed a textured stone patio, with room for two oversized teak loungers. Flowing water features, found art, concrete sculptures, meandering pea gravel paths and a wooden pergola contributed to the whimsical feel. A second garden featured three outdoor areas: a romantic koi pond encircled by native grasses filled the front section of the yard, while a formal dining area and a covered, torch-lit tiki bar were ready-made for outdoor entertaining.
arrow

A Liquid Career

Home
close
info:
“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.”
arrow

Grape X

Home
close
info:
It’s not always the wine that excites me, it’s the journey it takes to get in my glass — from vine, to bud, to flower, to grape, to harvest, to crusher, to fermentation, to barrel, to bottle and finally to my mouth.We take the journey lightly, letting Mother Nature, viticulturists and winemakers do all the work before we show any interest in the life of a grape. After all, it’s not one grape we’re interested in; it’s a whole bunch of them.I have always wanted to patiently watch a single bud as it grows into a grape, through the various stages it takes before it’s gone in a gulp. I know, I know, how geeky is that, right? Well, it’s really geeky, and I admit it. And frankly, I didn’t have time to sit and watch a grape grow.
arrow

Pomme

Home
close
info:
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 was Chris Haworth’s destiny, but it was shocking nonetheless when he came home from a hard night of cooking and told his wife Amy and two young children that he was quitting his job as executive chef of Spencer’s at the Waterfront to chase his dream of making apple cider in a province that is just beginning to show interest in fermented apples.“She said, ‘What? Are you crazy?’” Haworth recalls with a chuckle. “But she’s a totally, 100 per cent supporter of the project.”
arrow

Own It: A Sane Person's Guide To Insanity

Home
close
info:
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 offer six tips to get you started.Caution: Only those with copious amounts of extra cash, an insanely rich relative, or the itch to convert sugar into value-added vino need read further.
arrow

Artisan

Home
close
info:
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 the frontline of a taste revolution that is being fuelled by discarded grapes, locally grown wormwood, lavender, all kinds of mint and juniper as well as future crops of rye, grains, hops and the seasonal fruit of Niagara. It is borne of passion, fine craftsmanship and artisanal flare. And it is manifested in fine craft whiskies, gins, vodkas and myriad craft beers that have quickly become part of the Niagara mosaic.It is being driven by young, passionate entrepreneurs who see the potential among the vineyards, the booming wine industry, and the influx of gourmet food trucks and chefs who have moved into the region to add a little sizzle; a giant jolt of yumminess that you can enjoy once you’re done with that glass of fine Chardonnay or Pinot Noir. Or maybe, just maybe, instead of wine.

  • Amarone

    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]

  • Artisanal spirits and beer

    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]

  • bud burst

    Grape X

    It’s not always the wine that excites me, it’s the journey it takes to get in my glass — from vine, to bud, to flower, to grape, to harvest, to crusher, to fermentation, to barrel, to bottle and finally to my mouth. We take the journey lightly, letting Mother Nature, viticulturists and winemakers do all [READ MORE]

  • chicken

    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]

On Quench TV

From The Pages Of Tidings Magazine

  • Book Smarts and Tons of Body

    I want to learn more about wine, but the thought of staring at a computer screen for hours gives me the willies. Can you recommend some good wine-related reading material I can enjoy from the comfort of my couch? I’m with you; I sit in front of a computer for a living and a glowing [READ MORE]

  • Fishing For Wine

    The gods of fishing are fickle. One day you can catch a dozen, including a 22-pound lake trout, and the next you’re skunked. The only constant on our annual fishing trip is the wine. For 13 years now I have been fishing somewhere in northern Canada  (barbless hooks, catch and release) with five guys — [READ MORE]

  • Champagne Quality Without The Champagne Price

    I am a firm believer that we all need to drink more sparkling wine. It seems that too many people look at sparkling wines only as a way to celebrate a special occasion or ring in the New Year. The reasoning may be that when people think of sparkling they think Champagne, and most good [READ MORE]

What is twitter saying

Top Drinks

  • Chocolate Covered Cherries

    Layer carefully using the back of a spoon. Grenadine first, then Kahlua and then Bailey's.

  • Baron Cocktail

    Stir all ingredients (except lemon wedge) with ice and strain into a cocktail glass. Add the lemon wedge and serve.

Get Hungry

  • 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]

  • Shop, Stock, Cook

    I maintain a well-stocked kitchen during the winter months, making my trips to the supermarket few and far between. I don’t mind stopping at the store for a small bag of fresh items like fruit, salad and vegetables. I just don’t enjoy schlepping tons of groceries from the store to my car to my home [READ MORE]

  • Matchy-Matchy

    I’ve been a dedicated fashionista since my early teens, but lately the fashion industry has left me behind in its multi-coloured dust. I’m talking about the annoying trend to mismatch colours, patterns and fabrics. After years of coordinating my handbag with my shoes, I suddenly find myself frumpy and outdated. It seems “matchy-matchy” is a [READ MORE]

  • The Best Slow Cooker Meatballs

    Yes, my maiden name is Lucarelli. But no, I am not the Nancy Lucarelli who originated this meatball recipe. Rather, the Nancy Lucarelli in question is my former pen pal. We discovered each other when my very first article was published in Catholic Miss Magazine when I was just 11 years old. We rediscovered each [READ MORE]

Popular Now

Recipes

Drinks

Copyright © 2013 Kylix Media | Site designed and developed Paris Associates.

Quench is a food and drink social network for the everyday gourmet.
Opinions expressed on the Quench site are not necessarily those of the publisher.
All information, music and visuals contained within this site remain the copyright of the creators.
No elements of this site may be used, reprinted or transmitted without the prior consent
of the publisher and the people or groups featured.
Privacy Policy