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.
As improbable as it seems, the cool weather is quickly descending upon us. So a much needed respite from the chilly air for me is undoubtedly, a fine glass of whisky in hand. But I'll be the first to admit that it took time for me to appreciate the velvety coil of flavours that unravel in each varietal.
I boarded Mariposa's Northern Spirit ship the for a themed dinner and sail party. The company has a legion of flotillas, six in total, and in varying sizes to accommodate large or intimate parties. The Spirit is the largest of the fleet and is able to hold 575 passengers. With three spacious decks, we could wander up to the open air top and soak up the evening's skyline.
Hot summer days beg for cool, refreshing drinks. Typically, people reach for beverages like juices, sodas, or lattes that are highly sugared, empty-calorie drinks. Now if after reading this, you are still thinking "but water is boring," then it's time for you to get a hold of just a few simple ingredients to make your own homemade summer refreshments that you can sip on with a smile.
With the dawn of a new autumn looming over our heads, we desperately grasp at straws trying to maintain those laidback summer vibes we've been feeling all season long. Instead, I say we celebrate the change of seasons, look forward to it and honour the passing of summer for another year. And how better to pay your respects that lounging in the late afternoon sun with a liquored up snow cone and a barbecue?