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Toronto caterers Daniel and Marie Holloway of Urban Acorn Catering are serving up meals tailored to their every guest's need with particular attention paid to food allergies, veganism, and other dietary restrictions (they refer to their business as flexitarian). So much so that they've become the go-to caterers in Toronto for this type of thing. And business shows no signs of slowing down.
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If you have a desire to sip on an endless string of rum cocktails by the beach -- well, dream no more -- it can be your reality. Feed your piggy banks generously and save up for a trip to Saint Lucia;...
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Canada is a wonderful, unique country. I came here as a musician and a stereotypical tea drinking, Marmite enjoying Brit to live, work and study for a masters degree at the University of British Columbia in Vancouver. I was immediately struck with the country's immeasurable beauty, vastness and diversity, but I was even more struck with how culturally different it was to my country.
This summer, consider adding whiskey to the melange of beers and wines at your next barbecue. Although it may seem intimidating to include such a strong spirit into the mix, once you know the tips to serving whiskey, it can elevate your drink game and impress your guests.
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Since opening its doors in March this year, Cresta has sought to introduce Torontonians to a new concept. Rory West, the head bartender and sommelier, informs me that Cresta is the only restaurant in the city that designs the food menu around the wine list -- not the other way around.
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Selecting scotch can be a daunting task. Standing in the liquor store staring at the wide array of whisk(e)y available and one can get lost trying to decide what exactly is the right one to pick. The sheer variety could be the reason behind why scotch seems like an 'old boys' drink, one reserved for the sophisticated drinker who understands the subtlety of the flavours. Well, fortunately that's not the case, and in fact, even an amateur scotch drinker can impress their guests with these five unique offerings.
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As promised, here's the rest of my edible tale. But first, a fun fact: Did you know that Central Florida boasts the most amount of James Beard nominated chefs for this year? It's promising to learn th...
I should have known better. Generally, you need to offer some leeway for new kids on the block -- at least three months to work out kinks. But I didn't. Because at the time, I thought -- "Bumpy ride, be damned! Imma get me some Hotline Bling." Oh, how naively hopeful I was.
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.
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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.
What does it mean to "connect with our food"? There's so much hype and hysteria over this phrase that it's difficult to cultivate an organic experience these days. Not so with the Stratford Chefs League.
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For a rookie chardonnay sipper like myself, I was eager to learn about the masterful combinations created in this wine style. And I believe that's the beauty of this event. It is open to the public and provides an opportunity for you to try a multitude of wines from around the globe.
In its modest dwellings, Levetto is an archetype of a fast-casual entity that's executed with earnest pleasure. It is restaurant-worthy fare at fast-food costs, so prices are ridiculously reasonable....
Here are some of the most anticipated new Calgary restaurants to look out for in 2014, from your source for everything Calgary - Calgaryism.