“You know how Willy Wonka takes the Golden Ticket winners through a small door and opens up this world? That’s my world.”
You owe it to yourself to put these bottles in the freezer, chill a glass or two or three, depending how willing you are to share, and take these drinks straight up, no chaser.
François Nadon is identified on the Montreal cooking scene as a chef who produces some of its most exquisite food.
In late 2015, a virulent strain of the H5N1 virus was detected on a farm in the southwest of France—the heart of the foie gras industry. As a result, the French government has temporarily halted foie gras production, and Canadian farms are now in the spotlight.
It’s said that evidence of the first beers consumed by man dates back over 3,900 years.
A selection of five punch bowl recipes from Frank Caiafa’s The Waldorf Astoria Bar Book.
Buca Yorkville, the third of lauded Toronto chef Rob Gentile’s expanding cache of Italian restaurants, specializes in uncommon, exquisitely presented seafood dishes in a warmly sophisticated atmosphere.
There is an unexpected friendship between beer and fine dining, and Food & Beer reveals the merit of the union.
A watering hole for the local artistic elite, London’s Library boutique hotel is the ideal post-show hang out—especially now that it has opened its own in-house restaurant, St. Luke’s Kitchen.