Jamie’s 2010 Roundup…
Jamie Drummond presents his vision of Good Food Revolution’s 2010.
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Author: Jamie Drummond
Jamie Drummond on Food and Wine #57 Local Holiday Meats with Cumbrae’s Stephen Alexander
This week we have a rather seasonal blether with none other than the fantastic Stephen Alexander from Cumbrae’s. Stephen guides us through his suggestions of local holiday meats for the upcoming festive season. Bison, venison, beef, pork, ham, foie gras, pheasant, and more… there are so many, many alternatives to turkey… saying that, a nice brined local turkey does the job quite nicely too!
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Wine Of The Week: Royal Winter Fair Award Winners Part 2 – Château de Charmes Cabernet Franc
Another great wine from the RAWF Wine Competition! After an exhaustive blind tasting we were very happy to see that this Cabernet Franc bottling doing so well at this year’s competition. If the truth be told, it has to be said that this particular bottling was the hands down favourite of the panel at the informal sip-and-savour after the day-long judging session also! Forget any preconceptions of Cab Franc and try a little glass of this…
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Zoltan and Jamie take California… one glass of wine at a time.
Earlier this year two of Good Food Revolution’s less-than-covert operatives went into the field for a mission deep inside the dangerous territory of Californian Wine Country (well, Napa and Sonoma anyway) They came back with tasting notes of bottlings both famous and infamous, and a barrel full of tales about their adventures… This is their story…
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Jamie Drummond on Food and Wine #56 Chef Marc Thuet
In magazines, newspapers, and websites much has been written about Toronto Chef Marc Thuet, and not all of it always complimentary. Having always spoken his mind, calling a spadassin a spadassin, has undoubtedly ruffled some (grouse) feathers in certain quarters over the years. Chef Thuet’s obvious conviction, and unwillingness to compromise has only added to his maverick/”bad boy” reputation. But behind all of that beats the passionate heart of an extremely talented Chef. WARNING: This Article may contain Language and Themes of a Graphic Nature, and May Not Be Suitable For Work. Viewer Discretion is Advised
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