We're so excited to share with you Lucy's new website. You can still access Lucy Waverman's archive in our Recipes section and we'll be adding new recipes every week.Read More
Our thoughts on the latest in food and wine.
The Pinot Noir grape is described by many a vintner as “the Heartbreak Grape”. Any winemaker worth his salt and who has access to conditions even remotely favourable to this grape, has made a serious effort to produce a wine that will excite consumers.Read More
Toronto restaurateur Grant Van Gameren adds to his world domination coverage of cuisines with Quetzal. It's emphasis is on the camal, a Mexican process of placing a clay plate over an open flame to cook proteins and produce.Read More
It irritates me that chardonnay experiences a consumer backlash that’s undeserved. Restaurant servers are weary of patrons ordering “anything but Chardonnay”. But where did this backlash come from, and why?Read More
I had sneak peek at Devour’s 2018 lineup at A Taste of Devour. Five short films were assigned to guest chefs from Toronto, Ottawa and Nova Scotia and each crafted one course inspired by the film.Read More