Category: Food & Drink

Sinfully delicious, this California wine from the Michael David Winery is now available at LCBO Vintage Essential shelves for $24.95.

The flagship Zinfandel was devised by the two wine master Phillips brothers in their search for a blended Zin so captivating that no one can refuse. With consistency in mind, the brothers decided to blend the fruit of Lodi’s finest growers to fill the bottles of Michael David’s new-fangled wine.

The result – vibrant ruby in colour with lots of rich earth and dark berry aromas on the nose.  Bright raspberry, cranberry fruit, with some warm spice on the lingering finish.

And where does the name come from? Looking to their past, the two Phillips  brothers quickly related the Seven Sins from their Catholic school upbringing to the seven Old Vine Zinfandels blended in their wine.

For more info visit www.michaeldavidwinery.com

Where: The Direct Energy Centre – Exhibition Place, Hall D
When: April 5 – 7, 2013
Cost: General Admission: $11 Online, $14 at the Door
Seniors (65+): $11 (online and at the door)
Kids (12 and under): FREE accompanied by an adult
Couples Package: $50 each which includes 2 regular admission tickets, 2 sampling glasses and 30 sampling tickets *Available for online purchases only*
Voucher for 20 Sampling Tickets: $20. Does NOT include admission. Food tickets are valid for food only, Drink tickets are valid for Food, Wine, Beer and Spirit sampling, and are available to ages 19+ only. Valid ID must be presented at time of redemption. 

Details: Celebrating 21 years!! Features Celebrity Appearances (Anna Olson, James Cunningham, Megan Ogilvie, Jennifer Bain, Michael Pinkus, and Amato De Civita), Dairy Farmers of Canada seminars, Giveaways and Draws, Schott Zwiesel Tasting Room Schedule, Gourmet Grilled Cheese Contest, Eat St. Food Trucks and much much more. Wine, beer and drink vendors are opened at 12noon on Friday and 11am Saturday and Sunday.

More Info: www.goodfoodfestival.com

Crown Royal has embraced their Canadian heritage once again a new addition to their family. Inspired by the taste, heritage and authenticity of Canada’s maple trees, Crown Royal Maple Finished celebrates our nation’s iconic flavour.

This is Crown Royal’s first foray into the rapidly growing flavoured whisky category. The maple extension is a great fit for those who love the classic taste of Crown Royal Deluxe, but are looking for additional options. Crown Royal Maple Finished is made with the perfect balance of whisky and natural maple flavours and can be enjoyed as a shot, on the rocks or as the main ingredient in cocktails.

At 80 proof (40% ABV) this versatile liquid’s aroma incorporates the elegant bouquet of light, fresh maple combined with Crown Royal’s signature caramel and vanilla nose. Crown Royal Maple Finished retails for approximately $29.95 for a 750ml bottle and is available in all provinces except Quebec.

Crown Royal® Maple Finished Old Fashioned

Ingredients
- 0.75 oz. Crown Royal® Maple Finished Whisky
- 0.75 oz. Bulleit® Rye
- 1 tsp demerara syrup
- 2 dash(es) Angostura Bitters
- 1 dash(es) Whiskey Barrel Aged Bitters
- 1 piece(s) orange twist(s)
- 1 piece(s) lemon twist(s)

How to Mix
Stir and strain into a rocks glass. Garnish with lemon and orange twist

For more info visit www.crownroyal.ca

Fifty countries, 15,000 bartenders, 100,000 cocktails. The quest for the world’s greatest bartender has begun and for the first time ever, Canada is being represented on the global cocktail stage. Before a Canadian can become the best bartender in the world, they first have to win the title of  Diageo Canada’s World Class Bartender of the Year!

To embark on this journey, bartenders must complete certain tasks by registering at www.diageoworldclasscanada.com. They must also create one cocktail using the finest spirits from Diageo’s Reserve brands which include: ZACAPA® rum, BULLEIT ® bourbon, JOHNNIE WALKER® Blended Scotch Whisky, KETEL ONE® vodka, TANQUERAY® No.TEN™ gin, tequila DON JULIO® , Classic Malts and GRAND MARNIER®.

From February 20th to April 30th 2013, the nationwide search for Canada’s best bartenders will be underway, with Global Ambassadors and Master Distillers coming together to share their wisdom in their quest to find the best. The field of entries will be narrowed down to the top ten finalists who will meet in Toronto for the Diageo World Class Canada finals on June 10, 2013.

These finalists must complete three challenges that require them to create six original cocktails – all critiqued by an esteemed panel of judges. The bartender with the highest score will be crowned and go on to represent Canada in the Global Final aboard the Azamara Club Cruise Ship Azamara Journey from July 4th – 9th. Only the 50 best bartenders in the world will be selected to compete to earn the coveted title of Diageo Reserve World Class Bartender of the Year.

For more info visit www.diageoworldclasscanada.com

Bacon Wrapped Meatloaf & Rickard's Oakhouse

The cool weather has arrived and Rickard’s has just the thing to tempt your palate and fill your plate this season. Specially aged with lightly toasted oak, subtle hints of vanilla and a deep amber hue, limited edition Rickard’s Oakhouse is sure to please every guest at your holiday table. And to go along with your holiday bevy, why not whip up some festive fare that pairs with this smoky winter lager. We encourage you to try out a Rickard’s tested recipe for Bacon Wrapped Meatloaf courtesy of Chef Michael P. Clive, shared below.

Rickard’s Bacon Wrapped Meatloaf

Ingredients
2 tablespoons extra-virgin olive oil
1 large onion, peeled and diced
1/2 pound mushrooms, trimmed and finely chopped
2 large cloves garlic, peeled and minced
1/2 Cup Rickard’s Oakhouse winter lager
1/2 Cup heavy cream
1 1/2 teaspoons fresh oregano, minced
1 1/2 teaspoons fresh thyme, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound each lean ground beef, pork, veal
1 egg, lightly beaten
3/4 pound smoked bacon (sliced-about 13 slices)

Preparation
Preheat the oven to 400°F.
Heat olive oil in a large skillet over medium-high heat. Sauté the onion until translucent, about 8 minutes. Add the mushrooms and garlic and cook over medium-high heat until they just begin to color, 3-5 minutes. Stir in the cream, Rickard’s Oakhouse beer, oregano, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer until the vegetables are tender, about 8-10 minutes. Transfer the mushroom/vegetable mixture to a large mixing bowl and let cool.
Add beef, pork, and veal to the vegetable/mushroom mixture. Stir in the egg and continue mixing until all ingredients are thoroughly combined.

On a flat surface, position a large sheet of parchment paper. Place the strips of bacon flat, side-by-side, across the middle of the paper allowing them to slightly overlap. Form a log of the meat mixture running lengthwise over the bacon slices.  

Roll the parchment paper away from you, over the log of ground meat and continue rolling until wrapped. Twist the ends of the paper tightly to trap in the juices. Wrap again using a sheet of aluminum foil and twist the foil ends. Place the loaf onto a baking sheet and roast in the oven for one hour at 400°F. Remove the loaf from the oven and let it rest for 10-15 minutes. Slice the meatloaf into 3/4 inch thick wheels and serve over mashed potatoes, gravy, roasted carrots and glazed pearl onions. Serves four.

Rickard’s Oakhouse will be available for a limited time from October to February, and will be sold at local liquor and beer stores in 6-packs.  Pricing varies by province. For more info visit www.rickards.ca