trying to get home for xmas. New traffic extension for Google Chrome: https://t.co/MXy7N9dU
| 06 December 2011
The Mav Wine and Spirits Awards have a great tradition of choosing the most interesting bottles to be released in recent years. This year brought us to the Old World and the resurgence of unique spirits from around the globe. Collated and tasted by Tony Aspler, Evan Saviolidis, Tod Stewart, Sean Wood, and Jonathan Smithe.
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| 17 November 2011
I’m willing to bet that the last great meal you ate made you close your eyes in pure delight. No doubt it piqued your curiosity as well as your taste buds. You may have wondered what combination of ingredients the chef used to create such a dish. You might have even tried to replicate it at home despite knowing that it would never turn out exactly the same — not necessarily better or worse, just different. Cooking up such wonderful meals isn’t about graduating from culinary school. It’s about adding a pinch or two of one very special ingredient.
Roots.
Whether it’s celebrating a unique heritage or running a restaurant according to a family philosophy, the chefs within these pages never stray far from their roots. Their feet may be firmly grounded in tradition, but their imaginations know no bounds. These maverick chefs are taking Canadian cuisine to new heights and attracting the interest of the world. For each one of them, growing up on meals made from scratch using products sourced most often from their own backyards has left an indelible mark. Life experience is the extra ingredient that flavours everything these chefs make.
Victor Bongo (Raven Hotel, Yukon), Jesse Vergen (Saint John Ale House and Smoking Pig BBQ, New Brunswick), Martin Gagné (La Traite Restaurant, Quebec) and Scott Geiring (Carambola Café et Traiteur, Quebec) are independent spirits. From sourcing ingredients from around the world via a cruise liner, to foraging through unmapped areas of the backwoods, to continually experimenting with any kind of food combination, these chefs are fearless. Worried that their drive to test the limits of their experience might result in a strange kind of mish-mash scooped onto your plate? Well, don’t worry. We’re definitely the winners here. Everyday, they transform their individual talent and creativity into incredibly natural, flavourful food that goes far beyond sating your hunger. It nourishes your soul.| 31 October 2011
Mavericks will abound as Tidings celebrates our 300th issue — a huge milestone in publishing, Tidings has decided to celebrate not only offline but online. Twitter will be the venue for our 300th celebration. On November 17th around 8:15 pm, we’ll be holding a twitter tasting (using the hashtag #tidings300) of select maverick wines from over the years.Many of you have followed our Mav Wine and Spirits Awards over the past five years. These awards honour the winemaker’s art of assemblage. This is the a much-tried style of blending wines from different varietals to make a bottle that stands on its own, with the best elements from all the grapes.
We will be tasting:
Canadian chefs are a dynamic bunch. In fact in choosing this year's Maverick Chefs, Tidings readers gave us so many fabulous suggestions that we couldn't just stop at four. Along with Victor Bongo of Raven Hotel (Yukon), Martin Gagné of Restaurant La Traite (Quebec), Scott Geiring of La Carambola (Quebec) and Jesse Vergen of Saint John Alehouse and Smokin' Pig BBQ (New Brunswick), we added Tannis Ling and Joël Watanabe of Bao Bei Restaurant (British Columbia).