Last week at Le Salon des Vins in Quebec City we were delighted to see the familiar face of international Winemaker Pascal Marchand. After tasting through a range of his wines we managed to convince the charming fellow to join us for a quick interview where Pascal spoke about his recent winemaking adventures around the world. Bonjour Pascal, Ça Va?
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Chef Anthony Rose of The Drake Hotel points Good Food Revolution towards some of the best pickles that we have ever tasted: McClure’s Pickles from Brooklyn/Detroit. Look out for their Bloody Mary Mixer too… it will knock your little cotton socks off!
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Last week Good Food Revolution had an opportunity to chat with Starfish’s Patrick McMurray, one of the busiest men in the bi-valve business. Patrick recently launched the Shucker Paddy oyster knife, a design that he has been working on for the best part of 15 years.
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This week we sit down with the man at the helm of one of Toronto’s most successful group of restaurants (and one of our most recent Good Food Fighters!) Mr. Cosimo Mammoliti. He speaks with us about his background, the inception of Terroni, the restaurant’s underlying philosophies, and his personal thoughts regarding “Good Food”.
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A chance encounter with this Tuscan Cabernet/Merlot blend led to one of the Good Food Revolution staffers excitedly scouring stores for more bottles of this amazing value Italian red with a French twist…
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