Bowing to Bowie at Major Tom
That unpretentious, focused attitude toward dining culture informs Garrett Bruce Martin’s menus to this day as well as his beliefs about how a kitchen should be run, the restaurant industry, and what it means to be a chef: unusually democratic and without delusions of grandeur.
Celebrating 80 Years of Portugal’s Mateus Original Rosé
Mateus Rosé, the medium pink, lightly sparkling, off-dry, fruity, and oh-so-easy-drinking wine from Portugal, appealed not only to cultural and literal royalty, but also to millions of people around the world. It was the most-sold wine in the world in the 1970s, but it was no one-hit wonder: this year, Mateus celebrates its 80th anniversary, and it’s still going strong.
Tomato Wheels Makes Lambrusco for Everyone
The most recent wine to have gone through image rehab, the sparkling red lambrusco from Italy’s Emilia-Romagna region, is only beginning to pick up steam in Canada. And thanks to Indigenous entrepreneur Moirae Choquette and her lambrusco brand Tomato Wheels, the wine is being introduced to Canadians in a refreshing, easy to understand way.
The Rapid Success of English Sparkling Wine
The combination of grape varieties and growing conditions in England results in sparkling wines that tend to show excellent flavour complexity and the high acidity expected of this style of wine. The generous bubbles stream in beads and are often tiny, a trait associated with fine sparkling wine.
The Classic Suntory Whisky Toki Highball Recipe
Now is the last reprieve before the madness of December—and a perfect time for enjoying simple pleasures such as a classic whisky highball. The master distillers at Suntory have made creating a whisky highball even easier thanks to Toki, a whisky crafted with the highball in mind.