B.C. Wines
Derek Kontkanen, Winemaker for Jackson-Triggs Okanagan Estate and Kurtis Kolt, Sommelier and Wine Consultant for the British Columbia Wine Institute join Fiona and Mike to talk and taste some great B.C. wines.
Canadian Wine Award Winners
Natalie video chats about the winning wines at nataliemaclean.com. This includes how thousands of Canadians engaged in the intensely competitive voting for the best Canadian wines, representing almost every winery across the country.
Find out why a robust red from Nova Scotia pairs well with beef, how Prince Edward County showed strongly in all categories and how several Canadian flagship wines can be enjoyed all the more with a simple dish, slice of pizza or cheese.
Here's a shopping list of the finalists to taste your way across Canada:
Indeed the people have spoken, and who are we to argue with that? Cheers!
See more at:
THE IWEG DRINKS ACADEMY
The IWEG Drinks Academy is the only provider in Ontario to offer all 5 levels of the Wine & Spirits Education Trust (WSET) and the French Wine Society's French Wine Scholar (FWS) and Master-level programmes. IWEG also offers a broad spectrum of excellent wine, beer and spirits courses.
IWEG is the recipient of the prestigious WSET Achievement Award for spearheading establishment of the WSET programme in Canada and for excellence in wine and spirit education since 1977. WSET programmes, widely considered the Gold Standard in wine education, are offered in more than 55 countries across the globe.
Finnish Canadian drummer Pentti Glan Died at 71
Pentti Whitey Glan was born on on July 8, 1946 and died on November 7, 2017. He was a Finnish rock drummer, best known for his work with Alice Cooper and Lou Reed. Glan's first serious band was the Canadian soul band The Rogues (later called Mandala) which he formed with keyboardist Josef Chirowski and bassist Don Elliot; they had worked together in other bands like Whitey & The Roulettes. Mandala had their first hit single with Opportunity with original singer George Oliver, recorded at Chess Records.In 1966 Glan played several shows with Mandala in Ontario and recorded the first two demo songs of his career (I Can't Hold Out No Longer and I'll Make It Up To You). Roy Kenner had replaced George Oliver. When they played their first shows in the USA they performed at the Whiskey A Go Go. They recorded their only album Soul Crusade in 1968 which produced a hit single (Loveitis) but they disbanded in 1969 after several line-up changes and poor album sales. He formed another group called Bush in 1971 with Mandala bandmates Domenic Troiano, Roy Kenner and Prakash John. They released a self-titled album and toured with Steppenwolf, after which they disbanded.Glan became a session drummer, playing on the first and second solo albums of Steppenwolf’s John Kay. In 1974, Glan began touring with Lou Reed, playing on two live albums and one studio album. In 1975 Glan joined Alice Cooper for the recording of his first solo album Welcome To My Nightmare[1] and subsequent tour,[2] and later appeared on the live album The Alice Cooper Show. Glan toured with Alice Cooper from 1975 to 1979 during the Madhouse Tour, supporting Cooper’s From the Inside album.[3] He also appeared in the movie The Rose as the drummer of The Rose Band. He died on November 7, 2017 at the age of 71.
Y U Ranch
Canadian Food and Drink revolution gets access to a special tour of YU Ranch
What Makes Canadian Wines Great?
Canada has come along way since the 1970s. Today, Canadian wines are complex, delicious and affordable. The country makes a range of styles that pair beautifully with many dishes, from Pinot Noir and Riesling to Cabernet Sauvignon and Icewine. Enjoy!
Brewing Program - The Canadian Food and Wine Institute
Overview of Brewmaster Program at CFWI
Canada House - Marc's Speech
Chef Marc St. Jacques of Auberge du Pommier was invited to London to cook a gala dinner in celebration of Canada Day International. Above is the unedited footage of Chef Marc's speech at the Canada House dinner - with a bonus clip of him meeting High Commissioner Gordon Campbell.
Press Release:
As part of the celebrations, Canada Day International is thrilled to have teamed up with Canada's culinary champion Marc St. Jacques to host an exclusive VIP dinner on the evening of June 30th. Senior executives from UK and Canadian firms such as BlackBerry, Nexen, British Airways, BLG, CAE, Canadian Tourism Commission, CBC, Deloitte, Guoman Hotels, Molson Coors, Royal Bank of Canada, Rainmaker Global Business Development and TD Bank alongside other executives and dignitaries will be discussing current business and political affairs over an exclusive three course dinner prepared by maestro St. Jacques. The architecturally stunning Canada House of the High Commission of Canada in London will provide a perfect setting for this important evening.
With a sumptuous menu, Toronto based St. Jacques will introduce diners to his own unique taste of Canadian flavours and impress them with the nation's culinary capabilities. Executive chef at Toronto's Auberge du Pommier and winner of the Canadian Gold Medal Plates Championship this year, St. Jacques and his team came up with an inventive menu for the event on the eve of Canada Day. It's going to be a challenge, but it's a great honour, as well, says St. Jacques.
The delicious menu will start with a range of canapés selected at the O'Canapé media event attended by food press and critics in Toronto earlier this month and will include elk sausage with blueberry mustard, guafrette with whipped potato salad, domestic caviar and dill and devilled quails egg with foie gras mousse. As an appetizer, St. Jacques and his team will serve up a coleslaw concoction of chilled lobster, salted cabbage, marinated vegetables, celery seed aioli, pickled mustard seed and beer battered lobster mitts. St. Jacques has reinvented the traditional Steak on the BBQ with his entrée of grilled ribeye, oxtail stuffed tomato, charred zucchini and corn pudding with traditional fruit cocktail and Canadian butter tart to follow.
Leiths School of Food and Wine
Interpersonal Skills Training
Spanish Olive Oil Poached Salmon
Recipe at:
Chef Ed Brown, President of Restaurant Services at Restaurant Associates, creates a dish to showcase Olive Oils from Spain, and chickpeas in three different ways to accompany poached salmon. This dish features hojiblanca which is rich in natural antioxidants, as well as picual which adds a bit of a pungent kick to the dish.
Wine Sense TV - Big Bold BC Reds
From the episode The Balance of Blending, Tom Doughty, host of Wine Sense Canada, speaks with Gordon Fitzpatrick of Cedar Creek about the powerhouse red wines that are being produced in British Columbia.
European Culinary Vacation- AMSTERDAM & PARIS
Explore the culinary treats with me. Some of these ideas will soon become recipe videos on this channel. Presented by Karen Ahmed. Music courtesy of the Audio Network.
About KRAVINGS Food Adventures
Karen Ahmed is a passionate home cook that loves an adventure. From traditional tried and true recipes to trying brand new ones, you can be sure she'll make it easy peasy for you to follow.
She has appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Her easy to follow recipes will have you cooking and creating delicious meals in no time!
New uploads EVERY Friday & bonus episodes on Wednesday! Please SUBSCRIBE so you don't miss any of the action!
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How to cook Scallops - Hungry in Brooklyn
This week's Hungry in Brooklyn is all about scallops. First, we visit the guys at Montauk Shellfish for a trip out to sea and a lesson in sustainability. Then we high-tail it back to Williamsburg, where Dressler chef Polo Dobkin gives us a crash course on cooking Diver Scallops. Finally, it's back to the kitchen to pan sear our freshly caught Peconic Bay scallops.
Each week Hungry in Brooklyn explores the world of local, sustainable and organic cooking one ingredient at a time. We talk to local experts about how to buy, prepare, and cook each delicious ingredient and then we walk you through a simple, do it yourself recipe!
Farmers on the Frontline Climate Council
Temperatures nudging 50 degrees and droughts crippling our farmers- this is the new normal for Australia and it’s being driven by climate change.
Subscribe here:
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After thousands of Australians chipped in to Australia's biggest crowd-funding campaign, the abolished Climate Commission has relaunched as the new, independent Climate Council.
We exist to provide independent, authoritative climate change information to the Australian public. Why? Because our response to climate change should be based on the best science available.
We're a fast growing group of people made up of expert Councillors, staff, volunteers and supporters. Together we are doing everything we can to spread independent and accurate information on climate change.
Connect with us here:
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Shallow Poaching
Shallow Poaching is a popular method of cooking that is usually used with tender fish and poultry breasts. The food is placed on a bed of aromatic ingredients, then combined with a few ounces of flavorful liquid, covered loosely, and gently simmered until done. The cooking liquid becomes even more flavorful, and it is usually reduced and used as the basis for the accompanying sauce.
Traditionally, the reduced cooking liquid is enriched with butter and cream. A more contemporary approach is to combine it with a vegetable or fruit coulis. Another option is to thicken it with a little cornstarch or arrowroot and add a touch of evaporated milk to approximate the mouthfeel, flavor, and color of cream.
The Perfect Love Song - Theatrical Trailer (2018)
Remastered USA and UK Release Valentines Day - 14th February 2018
USA & Canada Amazon:
UK & Ireland Amazon:
DVD and Blu-Ray release following first quarter 2018.
Digitally remastered, this zero budget independent British romantic comedy received two BAFTA bursaries and was screened for Valentines Day at the British Film Institute, to rave reviews. Acclaimed writer-director Samuel Victor's 2009 debut covers the many different sides of love, lust, friendship and family, proving that love is truly a song composed by laughter, tears and friendship.
Remastered for HD release through Amazon 2018.
Trailer song:
Cold Mailman - Pull Yourself Together And Fall In Love With Me
From the Album Best of Breitband Vol. 3
Courtesy of freemusicarchive.org, Creative Commons Attribution
Gin training with Matt Bradley Part4/5 - New York Distilling's Dorothy Parker
Be a fly on the wall with Hancock's spirits ambassador Matt Bradley as he runs through a series of gins for a staff training here at Regional Wines, Beers and Spirits. In this video we taste the first of two New York Distilling company gins - Dorothy Parker
French Rolled Omelet | F&W Cooks | Food & Wine
At the Culinary Institute of America, Egg Day occurs during Skills II, the class that comes right after students learn how to make stock and just before they’re expected to put a whole meal together. Egg Day’s polarizing qualities elicit a variety of superlatives: “Egg Day is the WORST.” “Egg Day is the BEST.” “Egg Day made me cry.” “I drank a whole cup of hollandaise sauce on Egg Day—I couldn’t stop myself.” That single day is one of the rites of passage of culinary school; one that upperclassmen like to swap war stories about, and new students lay awake at night fearing.
The school outlines a curriculum, but it’s up to each instructor to execute the lesson and uphold the standards of properly cooked food. The way to learn cooking is through practice, and Chef McCue instills repetition. “The egg came first,” he assured me. If you can cook an egg properly, then you can move on to the chicken.
GET THE RECIPE:
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Food & Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Follow us on social media @foodandwine using the hashtag #fwcooks as award-winning contributors welcome us into their home kitchens, show us how they cook, and how an increasingly diverse and food-obsessed America eats in every region in the country.
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Interview with Chef Julian Bond, Canadian Cheese Grand Prix judge
Jessica Cable talks with Chef Julian Bond, one of the (very lucky, cheese eating) judges for the Canadian Cheese Grand Prix, as they talk about the prize winning cheese and Jess gets to try the incredible award and Grand Prize winning cheeses!
CJHTalks: Phil Rosenthal in Conversation with Marjorie Ingall
November 4, 2019 at the Center for Jewish History
Everyone knows Phil Rosenthal loves to eat. The star of the hit series, Somebody Feed Phil, and co-creator of Everybody Loves Raymond, travels the world to taste the best local cuisine. So, what will we feed Phil at the Center for Jewish History? With hundreds of vintage Jewish cookbooks here in the archives, we have a few recipes in mind. (Crisco Recipes for the Jewish Housewife, anyone?) Tablet’s Marjorie Ingall joins Phil for a mouthwatering conversation about his fabulous food forays, his German-Jewish family, and the two key ingredients in his phenomenal show-biz success.