Maple: The Original Slow Food


Jib Nasrallah, NSLC Sommelier and Wholesale Account Manager Acadian Maple 2 servings Ingredients 1 1/2 fl oz George Dickel Rye Whiskey 1/ 4 fl oz The Black Grouse Blended Scotch Whisky 1/4 fl oz Grand Marnier 3/4 fl oz lemon juice 1/2 fl oz Grade A Maple Syrup 2 small orange wedges, rind on 3…

Read More »

IMO: Italy & San Marzano Tomatoes

Can of Tomatoes

Mark DeWolf, Food and Drinks Editor, Occasions Arrabiata Amore I spend enough time in Italy hosting culinary and wine tours that I’ve come to know some people so well, I think of them as being like family. My Italian mama is Teresa Galli — her name is actually Maria Teresa, but as she says “half the…

Read More »

IMO: Sea Salt


      Jeff Van Horne, Lot Six Oyster Bar Salty Cocktails Salt is to bitterness as sweet is to sour. This cocktail uses salt in combination with the Italian Bitter, Campari. The salt draws out the more herbaceous flavours of Campari, which pairs well with the floral notes of tequila. Mexico to Rome (2…

Read More »

California Roll


Sushi purists might argue the California Roll is an aberration, but it provided a generation of North Americans the courage to try a foreign cuisine. It’s a crowd favourite; the perfect representation of California cuisine as it melds California ingredients with international flavours. And, thankfully, if you’re in a hurry, you don’t have to make…

Read More »

IMO Earl Grey Tea


Philip Holmans, Owner, World Tea House,       The exact history of Earl Grey tea is a bit of a mystery but it is known that it was named after Charles Grey, second Earl of Grey and British prime minister from 1830 -1834. It was rumoured that a tea infused with bergamot oil was given to Grey as a diplomatic…

Read More »

IMO: Angostura Bitters

Bitters bottle

Jennifer Katona, NSLC Category Manager, Marketing Back in my bartending days (many moons ago), I had one magic ingredient. To most patrons’ surprise, it was Angostura® Aromatic Bitters*… I was fortunate to stumble upon this “cure all” in the early stages of my gastro-passion. Bitters really should be called “aromatics” as it’s an infusion of many herbs (cardamom, nutmeg and cinnamon) and just a few drops really adds…

Read More »

Sriracha Chili Sauce

IMG_0617 copy3 Sriracha Bottle CMYK

Jennifer Katona, NSLC Category Manager, Marketing  In certain culinary circles, the amount of spicy heat one can endure is worn like a badge of honour, but not for this foodie! One notch over my personal fire-o-metre and the hiccups immediately kick in! Having said that, I still love to kick it up a notch and my…

Read More »