Vino, Pork, Beer and Lard - The Toronto Star in 60 Seconds
by Monika Bartyzel (Subscribe to Monika Bartyzel's posts)
Posted Jun 12th 2009 12:00PM
Filed under: In Sixty Seconds
- Sommelier Charles Baker takes the singleton approach to winemaking, using a single vineyard, grower, and varietal to produce his distinct Riesling.
- Toronto bakers and sweets experts put their love of bacon on the line and whip up porcine cupcakes, chocolate, mints and even crème brûlée.
- Quebec is home to Canada's most flexible and creative beer brewers, such as the divine Unibroue and St. Ambroise.
- In beer-fixated Toronto, cocktail lovers are trying to get some respect for their creative libations.
- Recipe: Pasta with Kale, Chickpeas, and Parmesan
- You don't have to buy pre-made pretzels anymore: Auntie Anne's now offers pretzel kits so that you can reproduce that addictive aroma at home.
Tags: bacon sweets, BaconSweets, Charles Baker, CharlesBaker, cocktails, lard, Quebec beer, QuebecBeer, The Toronto Star, TheTorontoStar