FOOD | City Style and Living
FOOD

Chris Herrin | Memorable Pastry King

Remember when all of life came down to two simple rules and ice cream, pastry and cake were life’s greatest pleasures. chef chris Herrin makes you remember those times well. The chef de patisserie at Bouchon in the Venetian believes, “give more than you receive and live by the golden rule and life is simple.
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Tasting Notes | Boudoir

[dmalbum path=”/wp-content/uploads/dm-albums/Boudoir/”/] The Restaurant “Couples are sitting outside on the patio, inside, Moroccan lamps, Buddha statues in the gaming area, and long bar give Boudoir Lounge immediate visual appeal. Gilbert Tourville, the owner, introduces himself. He explains the origins of the striking focal point of Boudoir that we have been eyeing. “I bought this church
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Wine | Les Petits Cailloux

[dmalbum path=”/wp-content/uploads/dm-albums/2009 Les Petits Cailloux/”/] Though the Eastern Townships and Montérégie are known for their apple orchards, the next day I go in search of grapes on the west side of Mount Yamaska at Les Petits Cailloux vineyard. As I speak to owner Martin Lavertu, classical music wafts through the air. He and Françoise Goudreau
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Tasting Notes | Lunch at Teatro

[dmalbum path=”/wp-content/uploads/dm-albums/2009 Lunch at Teatro/”/]   Teatro 200 8 Avenue SE 403.290.1012 www.teatro-rest.com To view a full article on Teatro see the Spring 2008 issue of City Style and Living Magazine.


Tasting Notes | Chef Tasting Menu at Laurie Raphael in Quebec City

[dmalbum path=”/wp-content/uploads/dm-albums/2009 Chef Tasting Menu at Laurie Raphael in Quebec City/”/] Our Welcome What a treat to be personally cooked for by Chef Daniel Vezina at his signature restaurant Laurie Raphael. We were persuaded to order the chef tasting menu. The atmosphere is convivial and warm against a neutral background (with quirky pops of personality).
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Food | A Teatro Spring Lunch


Taste Test | Vanilla

With one hundred and fifty varieties, and two hundred and fifty organic compounds comprising its unique flavour profiles, vanilla is the number one recognized flavour. From bourbon to Madagascar, vanilla bean to vanilla paste, the comforting taste will instantly alter your mood.   Aust and Hachmann Bourbon Vanilla Extract Premium Gourmet 2X, price upon request,
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Tasting Notes | Hugos

[dmalbum path=”/wp-content/uploads/dm-albums/2009 Hugos/”/] The Restaurant and The Chef Originally from Mexico, Chef Hugo Ortega immigrated to the United States working as a night janitor and dishwasher in restaurants, gradually becoming a line cook in Houston in 1990. “I worked on my English skills and was able to graduate from Houston Community College Culinary Program and
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Wine | Ceago’s Jim Fetzer on Biodynamic Wine

Jim Fetzer on the story behind the newest old tradition in wine: biodynamic wine. Q. What is biodynamic wine? A. Biodynamic wine is Wine Made from certified Biodynamic grapes fermented with wild yeast, no use of enzymes or other synthetic additives. What does the process of converting to biodynamic entail? Converting from conventional farming is
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Newport Grill | Two’s Company

  Dean and Jerry. Bonnie and Clyde. Truffles and cream. The world is full of great pairs—well matched duos that enhance each other. Self-described cooking school sweethearts turned married chefs, Chad and Heather Gould Hawke (executive chef at The Newport Grill) add a nuance to the mix—mutual admiration and a cheeky, lighthearted rivalry in the
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