Toasty, yeasty, bready, essence of brioche… No, we’re not waxing poetic about our holiday bread recipes. We’re talking bubbly!
Sommelier Rebecca Meir
With over a decade of experience in some of Canada’s top dining rooms – Canoe, Luma, and Maple Leafs Sport & Entertainment – Rebecca, continues to hone and broaden her keen palate. Satisfying her thirst for wine knowledge is a never-ending quest, and that’s a good thing, as she’s frequently invited to wine regions around the world, to explore, taste and judge. Still, all roads lead her back home to Canada, one of her favourite wine regions. Along with partner, Chef Eyal Liebman, Rebecca is co-owner of Chef & Somm, Toronto’s only bespoke private dining and sommelier service.www.chefsomm.ca
Meet the Canadian Winemakers who will Put Canadian Terroir on the Map
In the past ten years there has been huge growth in the Canadian wine industry – Ontario in particular. There are more bars and restaurants offering...
Fruit of the Land; Farming Under Vine
When most of us think of agriculture in Canada we imagine cows, pigs, chickens, fields of grain or corn. Grapes, not so much. But vineyards are...
The Latest
McCallum’s Country
Photography by Donald McCalum
Tomato Queen
Some think its a vegetable but it’s really a fruit.
Prince Edward’s Ark
Bringing The Homestead Indoors On Prince Edward Island.
Strawberry-Rhubarb Crumble Bars
These strawberry-rhubarb crumble bars are a great way to welcome spring!
A History Of Birdhouses
For all you trivia buffs,