Icewine is perceived as the untamable beast of the wine family. Have you ever heard someone pronounce their undying love for it? Highly unlikely. Most of the time, I get "oh, it's far too sweet" as a response-- and it becomes an afterthought--- perhaps a novelty to try and have with either dessert or cheese.
Chef Danny Hassell (formerly of Buca, Bar Buca) and Chef Joseph Awad (formerly of Martin Picard's Cabane à sucre/Sugar Shack), have merged the flavours of Italy and Quebec. And if that unique pairing hasn't already piqued diners' interest, Parcae has another lure to draw in the crowds: its impeccable wine list.
The French Riviera is exquisite, and at the time of my visit, American and German tourists were everywhere, falling in love with the city, which is tailored for tourism. Some may think that nearby Cannes and Monaco are the centre of the Earth, with their film festival and F1 Grand Prix, respectively, but Nice is a tourist centre for abundant reasons.
When a restaurant is owned by a company whose vision and mandate does not address food -- but rather sports and entertainment -- it gives me cause for concern. MLSE: Maple Leaf Sports and Entertainment, is an archetype of this business model. But of course, a company such as this would (inevitably) expand into food-focused outlets, regardless.
Located 2.5 hours from Toronto along the east end of Lake Ontario is Prince Edward County, a relatively new and rapidly growing wine region. One of the region's gems is The Grange of Prince Edward County vineyard and wine estate, eastern Ontario's largest award-winning estate vineyard and winery owned and operated by Caroline and Maggie Granger, a mother-daughter duo.
There is another significant contributor to terroir although never given its due credit: microbes. Soil is rich with a combination of bacteria, viruses, and fungi. For years, this variation, particularly in yeasts, has been thought to contribute to the unique taste and flavour of a wine region. But, until recently, no one quite knew how.
Wine snobs are people who make other people feel silly about not being able to identify the right flavours in a wine or not being able to identify what region a wine comes from. If we want people to appreciate wine as a part of culture and gastronomy, then why are we acting like enjoying wine is an exclusive club?
The seamless integration of work and life has been imperative to the growth and successes of Clif Bar & Company. By fostering a community connectedness through group exercises, community service, and shared weekly organic meals together in their in-house cafe, they've openly discussed the types of food they want in their diets and for their families.