A story from potato farmers to potato chips and crisps ( Tyrrell’s) to makers of the worlds fastest craft spirit brand, Chase Vodka.The incredible journey spanning 4 generations.
The potato farm is located in Herefordshire. A county that boasts some of the richest farmland in the world. It is here where they grow the King Edward, Lady Claire and Lady Rosetta potatoes for the distillery.
One of the best vodkas created entirely from field to bottle. This truly British vodka has exquisite quality and real provenance with 250 glorious Herefordshire potatoes in every bottle.
We turn our focus to England and to the recently crowned “World’s Best Vodka” Chase Vodka, awarded in San Francisco. Chase Vodka is the first and sole British potato vodka on the market. Unique to Chase, it is truly a field to bottle spirit. With the full pedigree potatoes, grown, mashed, fermented and distilled on the Chase family farm deep in middle England.
We welcome head ambassador James Chase to the show. We learn a little about the company. What makes Chase so special, so smooth and so delicious! Perfect for the holidays too with beautiful packaging.
On this week’s audio podcast…Holiday Entertaining with Celebrity Chef Clodagh McKenna, Guinness, Chase Vodka and Irish Tears’ Whiskey
Coming up on today’s show, we are talking about glorious food and drink from “across the pond” as they say. We’ll be covering from Ireland a feisty celebrity chef and an award winning whiskey. And from the UK a taste of England in a spirit you will covet. We promise!
We’ll start off with an Irish segment and an internationally known Celebrity Chef, visiting here in Toronto. She is Clodagh McKenna. You may have seen her on Rachel Ray ,on The Today Show or maybe even Marilyn Dennis. She is a TV Host, Cookbook author and restauranteur. How does she do it all?
She is absolutely divine and you are going to love her!!
So with the holiday season fast approaching Clodagh was recently here in Toronto to host an intimate and interactive holiday entertaining event.
The Wine Ladies were guests at the event and witnessed her Irish charm and fabulous cooking talents first hand! Clodagh shared not only her entertaining tips but also a few Guinness based holiday season recipes.CLICK HERE for recipes.
And then to our second segment we turn our focus to England and to the recently crowned “World’s Best Vodka” Chase Vodka, awarded in San Francisco. Chase Vodka is the first and sole British potato vodka on the market. Unique to Chase, it is truly a field to bottle spirit, with the full pedigree potatoes, grown, mashed, fermented and distilled on the Chase family farm deep in middle England.
We welcome head ambassador James Chase to the show. We learn a little about the company, what makes Chase so special, so smooth and so delicious! Perfect for the holidays too with beautiful packaging.
And to close off the show we are back to the Irish. Here’s one of the favorites of the boys in Susanne’s household, and that is Walsh’s Writers’ Tears Irish whiskey!
Our final guest today is the founder of Walsh Whiskey Distillery, Bernard Walsh. Joining us to share the story of Irish whiskey, from its earliest days, to now, how its made, how best to enjoy and what makes Writers’ Tears so unique and special. Bernard Walsh.
What better way to spend a Wednesday night in Toronto than meeting Ireland’s most lovely Celebrity Chef Clodagh McKenna, enjoying a beautiful Irish Christmas dinner complete with a glass of Guinness! Doesn’t get much better than this!
We were invited to Dish Cooking Studio for an intimate and interactive holiday entertaining event on November 28, 2018. Chef Clodagh McKenna shared her own personal holiday entertaining tips and tricks as well as providing a cooking demo of three holiday-inspired Guinness-based dishes perfect for the upcoming holiday season.
Check out exclusive interview with Chef Clodagh on our audio podcast.
Check out all the recipes here below.
Guinness Prawn Tempura
1. For the batter, sift the flour and soda together into a medium bowl. Make a well in the centre and add the egg and Guinness. Whisk from the centre outwards until just combined. Allow the batter to stand for a few minutes in a cool place.
2. Heat the canal oil in a deep heavy-bottomed pan until a breadcrumb sizzle and turn brown when dropped into it.
Dip the prawns into the batter
3. Dip the prawns into the batter and carefully add to the hot oil to deep-fry in batches for 2-3 minutes or until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper.
4. To make the chilli aioli crack the egg yolks into a bowl along with a teaspoon of dijon mustard and lightly whisk. Whisk the oils into the egg yolks slowly. The agile will begin to get thick and creamy. Stir in the white wine vinegar, garlic and chilli flakes. Season with sea salt and freshly ground pepper.
5. Serve the chilli aioli with the Guinness prawn tempura log its the rosemary salt.
Roast Pancetta Wrapped Turkey with Guinness and Chestnut Gravy
1.Pre-heat the oven to 4ooF/gas mark 6
2. If you are using a frozen turkey its best to thaw the bird in the fridge. A turkey will need about 24 hours to thaw for every 4 lbs. Take the turkey out of the fridge one hour before roasting to allow the meat to relax and come to room temperature, which will make the meat more tender. Next remove the giblets from the inside the bird’s cavity because these cannot be cooked with the turkey. Wash the cavity and dry completely with kitchen paper, then season with sea salt and freshly ground pepper.
Fill the cavity of the turkey
3. Fill the cavity of the turkey with sprigs of fresh thyme, the cavity should only be filled half way to allow hot air to circulate and the turkey to to cook more evenly. Line the roasting tray first with the shallots, carrots, garlic and thyme. Place the turkey on top. This will flavour the turkey even whilst cooking.
4. Next stretch the strips of pancetta by rolling them with a rolling pin. Then arrange about three -quarters of the pancetta over the breast, overlapping the slices and wrap the legs and thighs with the remaining pancetta. Tuck the slices of orange around the turkey.
5. Lastly, place the turkey in the pre-heated oven. Then reduce the heat to 250F. After 45 minutes take the turkey out of the oven and baste the juices from the pan over the turkey. Cover loosely with tin foil and return to the oven and cook for three and a half hours. Continue to baste the turkey every 45 minutes.
Check to see if the turkey is cooked
6.Check to see if the turkey is cooked by inserting a skewer into the thickest part of the thigh. The juices should run clear. When you have taken the turkey out of the oven leave it to rest for 30 minutes with a loose tent of tin foil to keep it warm. This will allow the juices to redistribute themselves giving tastier meat.
7. Once the turkey has cooked and is resting on a board then make the gravy. Carefully pour 4 tbsp of the juices from the roasting tin into a saucepan and place over a medium heat. Whisk in the flour, followed by the Guinness chicken stock, thyme and bay leaf. Bring to the boil, then reduce the heat and simmer for 20 min, then whisk in the chestnut puree and season with sea salt and freshly ground black pepper. Strain the gravy into a jug, discard the herbs.
Guinness Maple and Ginger Pudding with Crystallized Ginger Caramel Sauce
1. Sift the flour and soda into a bowl with the ground ginger. In a separate bowl, beat the butter with the sugar and maple syrup until light and fluffy. Beat in the eggs one at a time, followed by the Guinness. Fold the dry ingredients into the creamed butter and egg mixture adding the milk to give a soft dropping consistency. Stir in nuts and raisins.
2. Spoon the mixture into a glass bowl, then cover with greased grease proof paper and foil, ,making a pleat in the centre of both. Tie securely with string. Suspend the bowl over a saucepan half filled with water over a medium heat. When the water comes to a boil reduce the heat and reduce to simmer. Steam the pudding for 1 1/2 hours, checking regularly to make sure that the pan doesn’t boil dry.
Next make the crystallized ginger caramel sauce.
3. Next make the crystallized ginger caramel sauce. Place the butter, cream and maple syrup together in a small pan and stir over a low heat until well mixed. Bring to a boil, simmer for three minutes, then stir in the finely chopped crystallized ginger.
4. Carefully tip the pudding on to a serving plate or cake stand and pour the crystallized ginger caramel sauce on top.
Lights, Camera, Action its TIFF2018 time in Toronto!
Its just a few more days ( September 6th-16th) before movie madness will strike our fair city! Yes, thousands of actors, film fanatics, directors, writers and red carpet celebrities will descend upon us for the 43rd annual Toronto International Film Festival… a.k.a. TIFF2018.
The future is here and it’s female! Second City presents She The People – a sketch show entirely created, designed, and performed by the fearlessly funny women of The Second City!
Tickets on Sale now! https://bddy.me/2LsQfuL
Just docked at the LCBO in time for summer time, the La Vida En Colores Blue Hawaii.
Amazing time sailing Blue Hawaii style with our Captain and Piano Man David Johanns. Super beautiful night, started with a worrisome squall.. rain.. lightning….turned into a beautiful sail!
Great friends, beautiful food, wine, BBQ and entertainment!
You gotta try the Blue Hawaii wine cocktail beverage. Flavours of coconut and pineapple, lightly carbonated and well-balanced. Low in alcohol so easy to drink all night long. Only $10.50 per bottle. Limited time at LCBO so pick it up before its gone!
La Vida En Colores Blue Hawaii
LCBO#: 549584 | 750 mL bottle
Low in alcohol but high in flavour. Striking bright blue colour. Forward and aromatic with pineapple and coconut aromas in the forefront. On the palate, it is lightly carbonated with well-balanced sweetness and flavours of fresh coconut and ripe pineapple. Light, refreshing with a delicate sweet finish.
About the Sailing Vessel ORENDA
Caesars, Music, Food
We’re on the hunt for the craftiest and most delicious Caesar in Toronto. Known as Canada’s greatest BOOZY invention. Toronto’s bars, restaurants and venues have created their own versions of this National drink.
A panel of judges will be crowning Toronto’s Best Caesar.
Your ticket includes 2.5 hours of enjoying TEN of the most creative and delicious Caesars in Toronto. Created by the finest restaurants and bars around. Includes yummy food and drink tastes from local companies, live music and more!
Tickets are only $20.00!
Three sessions available.
1:00pm – 3:30pm
4:00pm – 6:30pm (SOLD OUT)
This event is 19+
Proceeds benefit www.hygieneonwheels.org
“TAKING LIFE ONE SIP AT A TIME”
EPISODE 72: Toronto Caesar Challenge in support of HOW, Hygiene on Wheels.
We ‘re shifting our gears, just temporartily away from the vine to an iconic cocktail. What is Canada’s very own cocktail originally created in 1969 at the Calgary Inn? This drink was officially named Canada’s national cocktail by Parliament in 2009.
It is the the spicy, scrumptious, red hot cocktail, the Bloody Ceaser!
Coming up on July 7th here in Toronto is the inaugural Caesar Challenge. Major restaurants, bars and venues around the city will all gather to create their very own signature version of this National drink. Presented to an esteemed panel of judges! Including us!! We’ll be part of the judging committee too!
What a great time it is going to be. All those Caesar lovers out there showing off their creativity, drink, fabulous food and music. It is going to be awesome.
This event/competition is a fundraiser with the proceeds going to the organization, HOW, Hygiene on Wheels.
Founded by CEO Deborah Daniel. This is truly an inspired initiative to help the homeless have access to mobile showers, and laundry services using retired mobile Toronto transit buses.
Today we are learning so much about the stunning wines and unique and glorious landscape of the various wines regions of Germany. We’ve taken you on a Rhine River Cruise and an adventure for your palate of Germany’s great grape, Riesling and more.
Coming up next on this week’s audio podcast, Erni Loosen, award winning winemaker of
Dr. Loosen. A family affair for over 200 years here to share his story, perspective and his wines.
A family wine business for almost 200 year Erni was almost taken in by the ruins and becoming an archeologist. It was about 30 years ago that he first took control over the estate. Well the world of wine, German wines and the beauties of the Mosel Valley are certainly grateful he picked vines instead of rock formations!
Erin Loosen was named Decanter Magazine’s Man of the Year” in 2005, and WINE Challenge’s“White Winemaker of the Year “ in 2005
New to the LCBO
Two thirds of the worlds vineyards of Riesling are planted in Germany.
Meet Erni Loosen in person at the up coming Riesling & Co, A Night In Berlin event, June 20th at the Arcadian Loft, Toronto.
Wed Jun 20 2018
7:00 PM (Doors 6:00 PM)
Wines of Germany presents Riesling & Co. 2018 ‘A Night in Berlin’
Experience the diverse styles of Germany’s world class wines, Berlin style!
HERE IS WHAT TO EXPECT
100 German Wines to try…
- Sparkling Wines Including German SEKT
- Dozens Of Rieslings From Dry And Racy To Elegant And Fruity
- Smooth And Silky Pinots: Noir, Gris & Blanc
- Spicy And Floral Gewurtztraminer
- Silvaner, Kerner & Muller-Thurgau
Delicious food pairings for German wines:
- Asian Flavours – Sushi, Thai, Chinese & Korean
- Modern Twists On Traditional German Favourites – Flammkuchen, Schnitzel & Wurst
- An Array Of Cheeses, Charcuterie & Breads
Live Music by DJ VAMOS
Graffiti swag wall by ASHOP Street Art
Don’t leave without your piece of the wall!
Please drink responsibly and travel safely. Take uber, a taxi or public transit. TTC: Queen Station
Celebrating International Rosé Day #RoséAllDay June 22nd, 2018
Join the Rosé revolution!
Coming up on the show today, we celebrate International Rosé Day! Yes, as of a couple of years ago Rosé was awarded its very own day. In fact now there are three 3 International Rosé Days!!! It seems wine lovers around the world are increasingly seeing the world through rosé-tinted glasses. They are embracing #RoséAllDay with consumption skyrocketing in popularity.
Gone are the days of super sweet and sappy roses. Now when you think pink, think crisp, dry with a zippy acidity, well made, with a range of seductive aromas. Including the likes of red berries, peach, citrus, violet, melon, hibiscus and more depending on where it’s made.
For our second perspective on rosés made in France we turn our attention to the Rhone Valley. Our focus is more specifically the appellation of Ventoux. The Ventoux vineyards actually developed and expanded during the Avignon papacy. This papacy was 1309 -1376. The kings of France drank these wines over the centuries.
Our producer Ogier founded in 1859 is situated in the southern Rhone in the famous Chateauneuf-du-Pape. This literally translates to “new castle of the Pope”. Ventoux is enjoying a positive affect of climate change now due to the warmer climes. They are producing wines of deeper colour and body.
Ogier’s Ventoux rosé comes from the best vineyards.
The vineyards are part of the appellation in the South East of the Mont Ventoux mountains. In a recent interview with Associate Winemaker and Brand Ambassador Raphael Pommier we learned that the beautiful acidity his Ventoux wines enjoy along with the full body is due to the positioning of the vineyards. Raphael’s desired culinary partner to enjoy with his Ventoux are grilled veggies doused with olive oil, zucchini, tomatoes and lamb. All prepared with a healthy rub of fresh Provencal herbs was among his top picks, and ours!
Joining us will be Raphael Pommier, Brand Ambassador and Associate Winemaker for Domaine Ogier. Founded in 1859 located in Chateauneuf du Pape, Raphael will share the story of Ogier and fill us in on his Ventoux rose from the Appellation Ventoux Controlee.
Fresh and crisp, this rosé is full bodied, with aromas of fresh berries, hints of pink grapefruit and slight nuances of violet, dry on the palate with red berry flavours and smooth finish.
Made with a blend of Grenache, Syrah and Cinsault