by Monika Bartyzel, Posted Jun 12th 2009 @ 12:00PM
- 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.
Filed Under: In Sixty Seconds
Tags: bacon sweets, BaconSweets, Charles Baker, CharlesBaker, cocktails, lard, Quebec beer, QuebecBeer, The Toronto Star, TheTorontoStar
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6-12-2009 @12:56PM Astin said... I find it interesting that the beer and cocktail articles share a similar conclusion - Ontario's liquor control board is a major cause of the problem. Brewers have to make enough in Ontario to sell to the LCBO or Beer Store (LARGE volume), vs Quebec microbrews just needing to make enough to sell to the corner store. And the LCBO restricts so many interesting and unique liquors that exciting new cocktails can't be explored because the ingredients aren't available.
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