While I was tasting through the hundreds of wines on offer at Cape Wine Europe last Fall, it quickly became apparent that something had changed in the world of South African wines. In the span of around 10 years, where I had obviously been asleep at the wheel, a veritable vinous revolution had taken place. South African Chenin Blanc, that mediocre underacheiver of the highest order, had turned out to be the prodigal son after all.
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Good Food Revolution’s Jura Tasting was a great success. We speak with many of the attendees and attempt to discover just what makes the wines of Jura so very special and at the same time so polarizing.
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DeSousa led the symposium through the series of events that led her to leave a successful career in Bay Area to return home to Calgary to open her acclaimed restaurant, Charcut, where she practices a cuisine that follows her credo of “evolving simple ingredients”.
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Jamie Drummond takes a trip down the QEW to Jamie Kennedy’s new restaurant overlooking Niagara Falls and discovers that the Chef’s ethos travels well.
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Hospitality professionals are not known for their propensity to rise early, and yet by 8 o’clock on a grey April morning in downtown Toronto, a few hundred of them had congregated for the Terroir Symposium, the first-ever event at the new Oliver & Bonacini Arcadian Court. And by 9 o’clock about five hundred of them were ready for the day’s program to begin.
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