The Event: Gourmet Spanish Luncheon, Tapas and wine tasting at SIAL Canada 2017, May 2/17

The Date and Time: Tuesday May 2, 2017  Noon to 2PM

The Event: Gourmet Spanish Luncheon, Tapas and wine tasting at SIAL Canada 2017

The Venue: Spanish Pavilion, Enercare Centre

The Target Audience: opinion leaders for the Foods & Wines From Spain group.

The Availability/Catalogue: wines were available in Ontario.

The Quote/Background: Christine Cushing did a cooking demonstration for most of the 10 tapas that were available for us to try – each in bite sizes. Table wines came from DO Rueda, and there was one sherry from DO Jerez. We also had four samples of olive oil to taste. Two were blends (good peppery tastes and fresh herbs), one was an organic blend (greener and more pepper), and one was a single varietal (Arbequina) best for mayonnaise. Arbequina was used in all four samples that we tasted. We were provided with bread and green apple slices for palate refreshers. While we were doing the olive oils, Cushing did the tapas, there was a presentation on hams, and white wines were served.

The Wines:

 

**** BEST -- Four Stars (91+ in Quality/Price Rating terms):

-Tio Pepe Fino

 

***1/2 BETTER -- Three and a Half Stars (88 – 90 in Quality/Price Rating terms):

-Jose Pariente Sauvignon Blanc DO Rueda 2016

-Marques de Riscal White DO Rueda 2016

 

The Food: We tried most of the tapas against the two white wines; Tio Pepe accompanied the octopus and the salt cod fritters, the hands down winners in the afternoon. Tapas came paired and began with Iberico serrano ham wrapped around cooked quince and a verrine of potato, pepper and artichokes. Next up was raw asparagus with tiny croutons and a savory egg pot de crème with chorizo (another winner). Manchego cheese with honey and Iberico cheese on olive oil torta completed the savouries. Dessert was marisma saffron infused rice pudding brulee plus an olive oil madeleine with toasted almonds.

The Downside: we started late and then there mike problems.

The Upside: a chance to sample a wide variety of interesting Spanish food products.

The Contact Person: susan@thesirengroup.com

The Event's Marketing Effectiveness and Execution (numerical grade): 88.

Chimo! www.deantudor.com

* THE RESTAURANT/CELEBRITY COOKBOOK..

 

...is one of the hottest trends in cookbooks. Actually, they've been around for many years, but never in such proliferation. They are automatic best sellers, since the book can be flogged at the restaurant or TV show and since the chef ends up being a celebrity somewhere, doing guest cooking or catering or even turning up on the Food Network. Most of these books will certainly appeal to fans of the chef and/or the restaurant and/or the media personality. Many of the recipes in these books actually come off the menus of the restaurants involved. Occasionally, there will be, in these books, special notes or preps, or recipes for items no longer on the menu. Stories or anecdotes will be related to the history of a dish. But because most of these books are American, they use only US volume measurements for the ingredients; sometimes there is a table of metric equivalents, but more often there is not. I'll try to point this out. The usual shtick is "favourite recipes made easy for everyday cooks". There is also PR copy on "demystifying ethnic ingredients". PR bumpf also includes much use of the magic phrase "mouth-watering recipes" as if that is what it takes to sell such a book. I keep hearing from readers, users, and other food writers that some restaurant recipes (not necessarily from these books) don't seem to work at home, but how could that be? The books all claim to be kitchen tested for the home, and many books identify the food researcher by name. Most books are loaded with tips, techniques, and advice, as well as gregarious stories about life in the restaurant world. Photos abound, usually of the chef bounding about. The celebrity books, with well-known chefs or entertainers, seem to have too much self-involvement and ego. And, of course, there are a lot of food photo shots, verging on gastroporn. There are endorsements from other celebrities in magnificent cases of logrolling. If resources are cited, they are usually American mail order firms, with websites. Some companies, though, will ship around the world, so don't ignore them altogether. Here's a rundown on the latest crop of such books –

 

 

 

 

13.NATURALLY NOURISHED (Appetite by Random House, 2017, 240 pages, ISBN 978-0-449-01646-6, $32.95 CAD hardcovers) is by Sarah Britton, who had previously written the My New Roots cookbook. She's a prominent holistic nutritionist and writer, born in Canada but now living In Copenhagen. These are easy to prepare vegetarian dishes, with plenty of vegan and gluten-free options. In addition to the text and preps, she also did the photography. It's arranged by course: soups, salads, mains, sides, small plates, savoury and sweet snacks – all along with a pantry and further ideas. There's harissa-dressed massaged kale, roasted sweet potato and butter beans, grilled eggplant and mushrooms, and baked feta with olives, peppers and tomatoes. Yummy stuff. Preparations have their ingredients listed in both metric (mostly) and avoirdupois measurements, but there is no table of equivalents. Quality/price rating: 88.

 

 

 

14.RICK STEIN'S LONG WEEKENDS (BBC Books, 2016, 320 pages, ISBN 978-1-78594092-7 $53.95 CAD hardbound) is by Rick Stein, owner of four restaurants in Cornwall and presenter for many  BBC TV travel-cookery shows. This book is meant to accompany his latest, with the same title: Rick Stein's Long Weekends. It's a collection of 100 recipes from 10 European cities, for a weekend at home with food from the region. There is photography of food and the locations with travel tips for each city. You can replicate "the magic of a long weekend in your own home". While it is arranged by course, there is an index by city so you can pull out the relevant recipes. Apart from the obvious capitals, there is also Bordeaux, Cadiz, Bologna, and Palermo. And the book actually has a dust jacket!Good ideas. Preparations have their ingredients listed in metric measurements, but there is no table of equivalents. Quality/price rating: 87.

 

 

15.WHOLE NEW YOU (Ballantine Books, 2017, 303 pages, ISBN 978-1-101-96735-5, $20 USD paperbound) is by Tia Mowry, who has an eponymous show on The Cooking Channel. As an actor, she ate catering spreads and eventually was diagnosed with endometriosis. With two years in recovery she changed her diet by eliminating dairy, sugars and processed foods. Her book covers  whole plant foods, inflammation and gut flora. She's got a 10-day menu plan with over 100 recipes (including lighter versions of fried chicken), some preps for your kids, how to eat on the go, and some relaxants such as acupuncture and yoga to help shape up the body. The first 100 pages deals with "her story" while the next 200 contain the recipes arranged by course, with a chapter on fermented foods and another on the pantry needed. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. Quality/price rating: 86.

 

 

 

 

 

 

16.THE GENIUS GLUTEN-FREE COOKBOOK (Vermilion, 2016, 192 pages, ISBN  978-1-78504070-2 $31.99 CAD paperbound) is by Lucinda Bruce-Gardyne, chef and founder of Genius Gluten-Free. Her idea is to spice up all the foods – tarts, pies, soups, salads, pasta, pizzas, pancakes, toast, crepes, including tarte tatin, rosemary sable, and French toast. 120 preps in all. Very tasty with lots of gluten-free grains. Arrangement is by course.

Preparations have their ingredients listed in metric measurements, but there is no table of equivalents. Quality/price rating: 87.

 

 

17.THIS IS GLUTEN-FREE (Ryland, Peters & Small, 2017, 160 pages, ISBN 978-1-84975-811-6, $21.95 USD hardbound) is by Victoria Hall, owner and founder of 2 Oxford Place, a gluten-free restaurant in Leeds. She also sells a range of GD kits. These are 70 or so preps for mainly baking: cakes, pastry, fillings, sauces, savoury bakes, and others. In her preps she uses purchased GF flour which is usually a blend of tapioca, potato, corn, rice, buckwheat and sorghum flours. Some American all-purpose GF flours have bean flours. She doesn't do breads, but there is a recipe for scones. The one bread recipe is for bread pudding, which uses scones (although the photo of this dish seems to show "bread" rather than scones). But all the preps are sure to please; we've tried out a few. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no table of equivalents. Quality/price rating: 86.

 

 

 

18.FOOLPROOF COOKING (BBC Books, 2016, 320 pages, ISBN 978-1-78594051-4 $53.95 CAD hardbound) is by the renowned Brit cookbook author and TV presenter, Mary Berry. It is meant to accompany her TV show: Mary Berry's Foolproof Cooking. It has all the recipes, which stress simple weekday suppers, impressive dinner parties, comforting desserts, and more. Arrangement is by food, from apps to desserts, with fish, poultry, meats, pasta and rice, salads and veggies. And there are lots of tips as she explained on her TV show. Preparations have their ingredients listed in metric measurements, but there are tables of equivalents. Quality/price rating: 87.

 

 

19.LOW AND SLOW (Ebury Press, 2016, 272 pages, ISBN 978-1-78503087-1 $53.95 CAD hardbound) is by Neil Rankin, owner-chef of UK's Smokehouse (2013 and a second in 2015) and Bad Egg (2014). It's a basic book on how to cook meat: "low and slow is the way to go". Here is a guide to cooking various meats at temperatures and times that get the best results. And without a lot of equipment too. Preliminary pages include notes on meat quality, colouring meat (saute), ovens, reheating, and fallacies about resting/standing. His first section is on steaks, followed by roasts, braises, and then BBQ/slowing-smoking. All manner of meats and cuts are covered (pig's head, lamb belly, chicken wings, etc.) There's a small section on accompaniments that smacks of guy food and a short glossary.

Preparations have their ingredients listed in metric measurements, but there is no table of equivalents. Quality/price rating: 85.

 

 

20.ROOKIE COOKING (Skyhorse Publishing, 2017, 224 pages, ISBN 978-1-5107-1165-5, $17.99 USD paperbound) is by Jim Edwards, chief instructor at Chef Central, culinary superstore. It's a textbook type of work, with most of the pages dealing with with the primer of cooking: sanitation, equipment, tools, type of foods, pantries and larders, cooking techniques. This is followed by a selection of preps to build confidence and six complete menus. He then moves on to plating, preservation, table settings and service, again with menus for specified occasions (cocktail parties, winter menu, summer menu). The appendices cover herbs and spices, plus conversion tables. It is at the beginner's level because, as he says, "every great cook has to start somewhere". Preparations have their ingredients listed in avoirdupois measurements, but there are tables of metric equivalents. Quality/price rating: 86.

 

 

 

 

21.BREDDOS TACOS; the cookbook (Quadrille, 2016, 166 pages, ISBN 978-1-84949-799-2 $22.99 USD hardbound) is by Nud Dudhia and Chris Whitney, owners of Breddos Tacos which produces Mexican street food in the UK. Here are more than 100 preps for tacos and condiments, from many parts of Mexico. Nud dos the recipes; Chris does the stories for such as Baja fish tacos, Yucatan chicken and mango habanero sauce, octopus al pastor, and beef cheeks. It's arranged by meat type, with a concluding chapter on veggies and sides, followed by drinks. Pork belly croquettes really worked well for me, as did cauliflower al pastor. Good stuff here. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no table of equivalents. A fun book, very colourful in the graphics. Quality/price rating: 87.

 

 

 

22.GATHER (Quadrille, 2016, 288 pages, ISBN 978-1-84949-917-0 $35USD hardbound) is by Gill Meller, chef and food writer. He has been part of River Cottage for over a decade. Here he celebrates nature and the seasons. He's got 130 preps emphasizing the garden, the farm, the field, the seashore, the orchards, the harbour, and the woodland, made from seasonal foods. Log rolling is by four British food chefs-writers, including Nigella Lawson who states "Gather does for contemporary British food what Ottolenghi has done for contemporary Middle Eastern cooking". That's a fair, if somewhat hyperbolical, assessment. Each of the landscapes noted above covers about five types of typically British foods. For the  Moor, there is rabbit, partridge, trout, wild boar, and venison. You can easily adapt these to domestic meats in your local kitchen. Closer to home is the Orchard with its apples, pears, quince, damsons and blackcurrants. It's also a well-photographed book. Preparations have their ingredients listed in mainly avoirdupois measurements with some metric equivalents, but there are no conversion tables. Quality/price rating: 87.

 

Chimo! www.deantudor.com

The Event: Taste and Buy preview of the 2015 vintage from Burgundy as produced by Bouchard Pere & Fils and William Fevre Chablis, Canoe, April 27/17

The Date and Time: Thursday April 27, 2017  11AM to 3 PM

The Event: Taste and Buy preview of the 2015 vintage from Burgundy as produced by Bouchard Pere & Fils and William Fevre Chablis.

The Venue: Canoe

The Target Audience: buyers, sommeliers, media, LCBO

The Availability/Catalogue: all wines are available but by the six bottle case.

The Quote/Background: The best two wines I enjoyed, in terms of value or bang for the buck were the Bouchard Pere & Fils 2015 Montagny 1er Cru ($38, private order) and the Bouchard Pere & Fils 2015 Pouilly-Fuisse ($29 +56580 LCBO).

The Wines: I did not note all of the wines such as the Beaujolais, the Champagne Henriot, or the wines already at the LCBO as I was on a time restraint. Prices include LCBO taxes, markups, HST.

 

**** BEST -- Four Stars (91+ in Quality/Price Rating terms):

-Bouchard Pere & Fils 2015 Chambertin-Clos-de-Bèze    $420.00    $2,520.00   

-Bouchard Pere & Fils 2015 Le Corton - Domaine    $180.00    $1,080.00   

-Bouchard Pere & Fils 2015 Nuits St Georges les Cailles  - Domaine $153.00    $918.00   

-Bouchard Pere & Fils 2015 Pommard 1er Cru    $92.00    $552.00   

-Bouchard Pere & Fils 2015 Gevrey Chambertin    $67.00    $402.00   

-Bouchard Pere & Fils 2015 Chevalier-Montrachet - Domaine    $480.00    $2,880.00   

-Bouchard Pere & Fils 2015 Corton Charlemagne - Domaine    $260.00    $1,560.00   

-Bouchard Pere & Fils 2015 Saint Aubin 1er cru     $57.00    $342.00   

-Bouchard Pere & Fils 2015 Puligny-Montrachet    $80.00    $480.00   

-William Fevre Chablis 2015 Grand Cru Les Preuses - Domaine    $125.00    $750.00   

-William Fevre Chablis 2015 Grand Cru Les Clos - Domaine    $141.00    $846.00   

 

***1/2 BETTER -- Three and a Half Stars (88 – 90 in Quality/Price Rating terms):

-Bouchard Pere & Fils 2015 Montagny 1er Cru    $38.00    $228.00   

-Bouchard Pere & Fils 2015 Beaune Clos de la Mousse - Monopole    $79.00    $474.00   

-Bouchard Pere & Fils 2015 Beaune Grèves Vigne Enfant Jésus – Monopole $156.00 $936.00   

-Bouchard Pere & Fils 2015 Monthélie les Duresses - Domaine    $57.00    $342.00   

-Bouchard Pere & Fils 2015 Savigny les Beaune les Lavières – Domaine $66.00    $396.00   

 

-Bouchard Pere & Fils 2015 Volnay Caillerets Ancienne Cuvée Carnot –Domaine $116 $696   

-Bouchard Pere & Fils 2015 Chambolle Musigny    $78.00    $468.00   

-Bouchard Pere & Fils 2015 Chassagne-Montrachet  Morgeot    $141.00    $846.00   

-Bouchard Pere & Fils 2015 Meursault Genevrières - Domaine    $129.00    $774.00   

-Bouchard Pere & Fils 2015 Meursault les Clous - Domaine    $72.00    $432.00   

-William Fevre Chablis 2015 Beauroy - Domaine    $58.00    $348.00   

-William Fevre Chablis 2015 Fourchaume - Domaine    $69.00    $414.00   

-William Fevre Chablis 2015 Vaillons - Domaine    $58.00    $348.00   

-William Fevre Chablis 2015 Montmains - Domaine    $58.00    $348.00   

-William Fevre Chablis 2015 Bougros - Domaine    $99.00    $594.00   

 

The Food: as always, Canoe provided exceptional oysters, charcuterie platter, and cheese platter, with accompanying breads and biscuits, pickles and mustards.

The Downside: I did not taste the non-2015 other wines.

The Upside: I enjoyed talking to an extraordinary range of knowledgeable people.

The Contact Person: rachel@woodmanwinesandspirits.com

The Event's Marketing Effectiveness and Execution (numerical grade): 92.

 

Chimo! www.deantudor.com

The Event: 30.50 wine portfolio tasting for consumers and media April 24/17

The Date and Time: Monday April 24, 2017   Noon to 2PM

The Event: 30.50 wine portfolio tasting for consumers and media

The Venue: Kasa Moto Yorkville

The Target Audience: wine media and retail purchasers

The Availability/Catalogue: everything is available in consignment stock, or set to arrive in May/July, or by private order.

The Quote/Background: it's a very Euro catalogue with some California and Ontario (Huff) content.

The Wines: I did not sample every wine. Prices are retail.

 

**** BEST -- Four Stars (91+ in Quality/Price Rating terms):

-Castello di Verduno Piedmont Barbaresco 2013 $55

-Castello di Verduno Piedmont Barolo Massara 2009 $84.95

-Fat. Di San Quintino Tuscany Vermentino 2016 $16.95

-Il Paradiso di Frassina Tuscany Rosso Organic IGT 2014 $25.95

-Il Paradiso di Frassina Tuscany Brunello di Montalcino 2011  $79.95 [organic]

-Musella Amarone della Valpolicella Riserva Veneto 2010 $79.95 [biodynamic]

-Celler Cesca Vicent Priorat Abat Domenech 2009 $69.95 [organic]

-Llopart Penedes Brut Reserva 2011 Cava $26.95 [organic]

-Valle de Junco Alentejo Lapa dos Gaivoes Escolha $37.95

-Sidonio de Sousa Bairrada Garrafeira 2009 $51.95

-Belem's Madeira Wine 10 Year Old Sercial $65.95

-Domaine Hatzidakis Santorini Assyrtiko Nikteri 2014 $47.95

-Bodegas Comenge Ribera del Duero Reserva 2011 $40 [organic]

-Bodegas Comenge Ribera del Duero Reserva 2012 $60 [organic]

-Bodegas Comenge Ribera del Duero Jacobus 2012 $150 [organic]

-Chapuy Champagne Carte Verte Brut Grand Cru Blanc de Blancs 375mL $29.95 – less than half-price of a 750 mL bottle!

-Musar Jeune Red Bekaa Valley Lebanon 2013 $29.95 [organic]

 

 

***1/2 BETTER -- Three and a Half Stars (88 – 90 in Quality/Price Rating terms):

-Castello di Verduno Piedmont Langhe Nebbiolo 2015 $29.95

-Il Paradiso di Frassina Tuscany DO 12 UVE IGT Maremma 2011 $59.95

-Celler Cesca Vicent Priorat Cabaler Bianco 2015 $32.95 [organic white grenache]

-Celler Cesca Vicent Priorat LoPiot 2013 $41.95 [organic]

-Pago de Tharsys Valencia Dominio de Tharsys Brut Nature Cava NV $17.95

-Domaine Hatzidakis Santorini Assyrtiko 2015 $34.95

-Bodegas Comenge Ribera del Duero Crianza 2012 $30 [organic]

-Chiusa Grande Abruzzo Roccosecco Montepulciano d'Abruzzo 2012 $24.95

-Peter Zimmer Alto Adige Pinot Bianco 2016 $21.95

-ATTIS Bodegas Y Vinedos Rias Baixas Albarino Xion 2015 $23.95 [organic]

-Bodegas Briego Ribera del Duero Reserva 2011 $36.95

-Finca La Emperatriz Rioja Reserva 2012 $37.95

-Douro Prime Inquieto Seserva 2010 $39.95

-Joao Barbosa & Filos Setubal Moscatel de Setubal 2013 500 mL  $22.95

-Mylonas Winery Greece Attica Savatiano 2015 $22.95

-Huff Estates South Bay Chardonnay PEC VQA 2014 $30

-Huff Estates South Bay Merlot PEC VQA 2014 $40

-Huff Estates Cuvee Peter F Huff [traditional method]PEC VQA 2011 $40

 

The Food: edamame, broccoli tempura, and sauces.

The Contact Person: nelson@3050imports.com

The Event's Marketing Effectiveness and Execution (numerical grade): 88

Chimo! www.deantudor.com

* THE REISSUES, THE REPRINTS, AND THE NEWER EDITIONS..

 

...all reflect a boom in the cookbook publishing business. A paperback reprint will lower the cost to the purchaser, and also give a publisher a chance to correct egregious errors or add a postscript. Some will reissue a book in paper covers with a new layout or photos. Others will rearrange existing material to present it as more informative text while keeping the focus tight. Some magazines will reissue popular or classic recipes in an "easy" format. Here are some recent "re-editions"...

 

 

23.WINE; a connoisseur's journal (Ryland, Peters and Small, 2013, 2016, various pagings, ISBN 978-1-84975-787-4, $19.95 USD spiral-bound with flaps) is a nifty publisher's package for those who like to keep a personalized reference of wine-buying. Andrew Jefford provides the wine advice. And there are lined pages within themed sections for the user to add his own notes. This way he could keep a record of all the great table wines tried for investment or enjoyment, for private dining or for parties – or even a larger wine tasting. Tabbed dividers have pockets for storing reviews, there is a 64-page rule mini notebook, and there is even glue for mounting wine labels. Quite a nice package for the price. Quality/price rating: 89.

 

 

 

24.ESSENTIAL CHINESE COOKING (Quadrille, 2015, 160 pages, ISBN 978-1-84949-837-1 $34.95 CAD hardbound) is by Jeremy Pang, owner of School of Wok cookery school in London. It was first published in the UK in 2015, and is now available in North America. He's developed a technique called the Wok Clock which is a way of organizing ingredients before actually cooking. He's got a comprehensive pantry listed, along with a primer on techniques and equipment. The book is arranged by these techniques: stir-frying, deep-frying, steaming, poaching and braising, roasting and double cooking. There is also a chapter on sides and condiments. Try glass noodle chicken salad, mustard green and bok choy salad, zing zing tempura sea bass, or pork belly and yam with hoisin scallion sauce. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. Quality/price rating: 87.

 

 

 

25.ECLAIRS (Robert Rose, 2017, 224 pages, ISBN 978-0-7788-0567-0, $24.95 USD papercovers) is by Christopher Adam, a pastry chef who now owns his own eclair boutique (15 locations worldwide). One is coming to North America in 2017, and this book looks to support it. It's been published in France in 2015; this is the English translation. It is basically  a book with "easy, elegant and modern" preps for the busy but curious homemaker. There are 35 recipes with over 500 step-by-step photographs: 15 basic plus 20 inventive. I've always wondered about storage, and while "storage" is not indexed, he does answer it on page 25. The layout is typical Robert Rose with good leading and expression of ingredients and their quantities. I was most attracted to caramel eclairs, pistachio orange eclairs, and lemon eclairs. Preparations have their ingredients listed in both metric and  avoirdupois measurements. Quality/price rating: 89.

 

 

26.THE CANCER-FIGHTING KITCHEN 2d ed (Ten Speed Press, 2009, 2017, 228 pages, ISBN 978-0-399-57871-7, $32.50 USD hardcovers) is by Rebecca Katz (consulting wellness chef), along with Mat Edelson (science writer). It was originally published in 2009; this is its second revised edition. It is a good resource showing how to control disease and optimize health through nourishing food. The original edition in 2009 won two IACP awards. It is now updated with the latest medical research, new recipes, and new photos. The 150 preps are also easy to prepare, and stimulate the appetite and try to counter the side effects of medically fighting cancer (fatigue, nausea, dehydration, mouth and throat soreness, and changes in palate-tasting). It has a primer dealing with menu planing and flavour enhancements, and cultivating culinary preferences. It's arranged by topic of soups/broths, veggies, protein foods, tonics, sweets, and "anytime" foods. There's a resources list and a bibliography (which unfortunately only goes up to 2008 except for one 2013 reference: why?). Preparations have their ingredients listed only in avoirdupois measurements, but there is no table of metric equivalents. Quality/price rating: 86.

 

 

 

 

27.PIMENTOS & PIRI PIRI; Portuguese comfort cooking (Whitecap Books, 2013, 2017, 376

pages, ISBN 978-1-77050-190-4, $39.95 CAD hardbound) is by Carla Azevedo, a chef grad from George Brown College and a grad from Ryerson's Journalism school. It is a hard cover reissue of a substantially updated, revised, expanded and extended version of her first book, Uma Casa Portuguesa which dealt with home style Portuguese food, but largely Azorean. Here, she concentrates more on the mainland and some transition elements in North America to account for the tastes of the waves of Portuguese immigrants over the past 20 years since she wrote Uma. She spent time with Portuguese women and came up with this book of new preps and stories from the Portuguese kitchen. There is a primer on the essential of Portuguese cuisine, 330 recipes from apps to desserts, engaging photos, and both metric and avoirdupois measurements in the ingredient lists. Anyone for grilled octopus in red pepper and olive relish? Or caldo verde, piri piri, and bolo de natal com figos? Quality/price rating: 88.

 

 

 

28.FEED YOUR LOVE (Skyhorse Publishing, 2007, 2017, 152 pages, ISBN 978-1-63220-490-5, $16.99 USD hardbound) is by Guillermo Ferrara, author of 19 books on personal growth. It was originally publish in Spain in 2007, and this is the 2017 translation. He turns everyday meals into an invitation to play and to pleasure: cooking promotes life and joy. He's got scores of suggestions to turn your mealtime into a sensational event, with preps such as a sparkling wine sherbet, peaches in cinnamon and cardamom syrup, chicken curry with ginger veggies, guava peals, min-chocolate souffles. His text includes material about sex and food, yin and yang foods, balanced eating, cooking and the chakras, and rituals. Recipes are arranged by region: Greece, Mexico, and Hindu.

Preparations have their ingredients listed in mostly avoirdupois measurements with some metric, but there are also tables of metric equivalents. Quality/price rating: 87.

 

 

 

29.REAL MEXICAN FOOD; authentic recipes for burritos, tacos, salsas and more. Rev. ed.(Ryland, Peters and Small, 2012, 2017, 144 pages, ISBN 978-1-84975-819-2, $19.95 US hard covers) is by Felipe Fuentes Cruz and Ben Fordham. Together they run Benito's Hat Mexican Kitchen in London England, now in several locations. Ben runs it and Felipe devises all the dishes. Check out www.benitos-hat.com. These are largely family-style recipes, with an emphasis on home. There's a chapter on starters (antojitos), sopas and ensaladas, mains, sides, salsas, desserts and drinks. There's roasted pumpkin with chard and mushrooms, baked sea bream with garlic butter, corn tortillas dipped in black bean sauce with queso fresco, coriander-lime rice, salsa brava, and shrimp tacos. The photography, like most Ryland books, is gorgeous and appetite-provoking. Certainly this is a sure winner book for fans of the restaurant and for those who like to cook uncomplicated Mexican food at home. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no table of equivalents.

Quality/price rating: 85.

 

 

 

30.FARM-FRESH RECIPES FROM THE MISSING GOAT FARM (Cico Books, 2013, 2017, 160 pages, ISBN 978-1-78249-451-5, $19.95 US hard covers) is by Heather Cameron, who bought an organic blueberry farm outside Vancouver, BC renaming it, Missing Goat. This is a straight reprint of the 2013 book. She now has her own line of organic jams which she sells to 50 or so shops, and in her spare time she is also a food writer. Here are over 100 recipes for a range including pies, snacks, soups, breads, and preserves. These farm faves are arranged by season beginning with Spring, and sub-arranged by time of day (breakfast, snack, main, dessert). As such it is also part memoir. She details the trials and tribulations of a newbie running a farm, emphasizing the field to table aspect. It is an all-occasion book, with such recipes as baked beans with salsa, blueberry pie, salmon with blueberry chutney, chicken kale soup, zucchini cakes with apple sauce, mini jam pies, perogies, chicken and veggie wrap with quinoa, and gingerbread cookies. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no table of equivalents. Quality/price rating: 86.

 

 

 

31.MARKET VEGETARIAN; easy recipes for every occasion (Ryland Peters & Small, 2008, 2017, 160 pages, ISBN 978-1-84975-808-6, $21.95 US hard covers) is by Ross Dobson, a Sydney, Australia-based food writer with ties to the UK and USA. It was originally published in 2008; this is the revised edition. The earlier work had the word "organic" in the subtitle; it has now disappeared for there was no compelling reason why you had to use organic food (Dobson does not make a case for it). Nevertheless, the book is attractive for its reliance on fresh market food. He opens with how to buy food at such a market, but then this will also depend on where you live. The arrangement is by course, from appetizers to desserts. The recipes are easy to follow, although it would be useful too if you had a pantry. Websites and mail order firms are listed, but all are UK and US. The pix, as always, are great. Some interesting recipes –  potatoes and parsnip croquettes; vegetable potstickers; braised fennel with polenta; chile-

roasted vegetables with soft goat cheese; paella of summer vine vegetables with almonds.

Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no table of equivalents. Quality/price rating: 84.

 

 

 

32.EVERYDAY DELICIOUS (Hardie Grant Books, 2014, 2016, 208 pages, ISBN 978-0-1-78488-025-5, $29.99 USD paperbound) is by Izy Hossack, a recipe developer and blogger. It was originally published as a hardbound in 2014, but titled "Top with Cinnamon". It has been re-titled and reprinted in paper covers here. It is a collection of her ideas from the blog and contributions to other publications. These are sweet and savoury preps for lazy weekends and impromptu get-togethers. You'll need a pantry of sorts to have the basic ingredients on hand. All courses are presented. Typical are tiramisu, Spanish olive oil tortas, prawn and corn soup, fig and walnut parmesan crackers, and herby kale pesto. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no table of equivalents. Quality/price rating: 86.

 

 

33.A MOVEABLE FEAST (Hardie Grant Books, 2014, 2016, 180 pages, ISBN 978-174117621-6, $24.99 USD hardbound) is by Katy Holder, multiple cookbook author and food writer-editor. It was originally published in 2014 but now makes its re-appearance under a slightly different imprint. This is a basic picnic (or al fresco dining) book dealing with a variety of circumstances. It is arranged by form: breads and muffins, flaky and crumbly, minis, leafy, wraps, bites, moveable, sweets and drinks. All with British and Australian influences. Typical are tandoori prawns, chicken tortillas, tuna and egg pain bagnat, salmon-avocado sushi, and baked ricotta with roasted veggies. Stylish tips for presentation abound. Preparations have their ingredients listed in metric measurements, but there is no table of avoirdupois equivalents. Quality/price rating: 87.

----------------------------------------------------

Chimo! www.deantudor.com

WORLD WINE WATCH TOP 20/20 WINES: 20 under $20 and 20 over $20 for May 13, 2017.

WORLD WINE WATCH TOP 20/20 WINES: 20 under $20 and 20 over $20 for  May 13, 2017.

=======================================================================

By DEAN TUDOR, Gothic Epicures Writing deantudor@deantudor.com. My Internet compendium "Wines, Beers and Spirits of the Net", a guide to thousands of news items and RSS feeds, plus references to wines, beers and spirits, has been at http://www.deantudor.com since 1994.

 

So many people have asked me for wine recommendations, with numbers only. The readers' most common response is that while they like what I say, they only relate to the score. The score is a combination of MVC (Modal Varietal Character, where e.g. a Southern Rhone tastes like a Southern Rhone and not like a Northern Rhone) and Quality/Price Ratio. Let's take it for granted that, e.g., a Riesling tastes like a Riesling, and the wine has some value in the marketplace either above or below its selling price. This way too I can also cover more wines.

 

This restructured wine newsletter for the Ontario market (with wines available through the LCBO and Vintages on a bi-weekly basis)  can always be found at http://www.gothicepicures.blogspot.ca/ or at    http://www.deantudor.com

 

THIS MONTH'S SPECIAL FIND --

R+995910    REMO FARINA AMARONE DELLA VALPOLICELLA CLASSICO    DOCG        2013    $39.95 15% ABV, MVC/QPR: 91

 

RESTAURANT $10 MARK-UP OF THE MONTH!! -- +987586 SOLAIA IGT Toscana     Marchesi Antinori 2013    $254.95 .. sell for $265.

 

20 under $20

=========

R+18721    VIÑA TARAPACÁ GRAN RESERVA CABERNET SAUVIGNON    Maipo Valley        2013    $17.95 14% ABV, MVC/QPR: 90

R+230367    CHÂTEAU DE PANIGON    Cru Bourgeois, AC Médoc    2013    $18.95

13% ABV, MVC/QPR: 89

R+286344    DOMAINE LES GRANDS BOIS CUVÉE PHILIPPINE CÔTES DU RHÔNE-VILLAGES    AP    2015    $18.95     14.5% ABV, MVC/QPR: 88

R+343517    TESSELLAE OLD VINES GRENACHE/SYRAH/MOURVÈDRE CÔTES DU ROUSSILLON Domaine Lafage    2014    $18.95     14.5% ABV, MVC/QPR: 90

W+484139    DOMAINE DU TARIQUET SAUVIGNON BLANC    IGP Côtes de Gascogne    2015    $13.95    12% ABV, MVC/QPR: 90

W+669606    SALOMON UNDHOF GROOVEY GRÜNER VELTLINER    Austria        2016    $14.95 11.5% ABV, MVC/QPR: 89

R+683201    WAKEFIELD MERLOT    Clare Valley, South Australia        2015    $18.95

14% ABV, MVC/QPR: 89

R+947309    CONDE DE VALDEMAR RESERVA    DOCa Rioja    Bodegas Valdemar    2009    $19.95     13.5% ABV, MVC/QPR: 91

R+234997    CHÂTEAU PEYROS VIEILLES VIGNES MADIRAN    AC    2012    $18.95

14.5% ABV, MVC/QPR:  88

R+360339    GRAND VIN DE GLENELLY RED    WO Stellenbosch    2010    $19.95   

14.5% ABV, MVC/QPR: 88

W+392357    KONZELMANN LATE HARVEST GEWÜRZTRAMINER    VQA Niagara Peninsula 2014    $15.95 13% ABV, MVC/QPR: 88

R+398925    ALCEÑO 12 MESES MONASTRELL    DO Jumilla    2011    $15.95   

14.5% ABV, MVC/QPR: 88

R+481317    DOMAINE DU MINISTRE SAINT-CHINIAN    AC    Domaine François Lurton    2013    $18.95 13.5% ABV, MVC/QPR: 88

W+485516    MONTES SPRING HARVEST SAUVIGNON BLANC    Leyda Valley    2016    $14.95    12.5% ABV, MVC/QPR: 88

R+486324    NORTH 43° MERLOT    VQA Niagara Lakeshore, Niagara Peninsula        2014    $14.95 13% ABV, MVC/QPR: 88

W+488908    DOMAINE DE POIX TOURAINE SAUVIGNON BLANC    AC    Anne et Denis Bourdin    2015    $13.95    12% ABV, MVC/QPR: 88

R+674564    PALACIOS REMONDO LA VENDIMIA    DOCa Rioja    2015    $16.95

14.5% ABV, MVC/QPR: 88

R+487173    GEORGES DUBOEUF BELLES GRIVES MORGON    AC    2014    $18.95

12.5% ABV, MVC/QPR: 88

R+492736    FABRE MONTMAYOU RESERVA CABERNET FRANC    Mendoza        2014    $17.95     14% ABV, MVC/QPR: 88

R+101543    SANTA DUC LES VIEILLES VIGNES CÔTES DU RHÔNE    AC    2012    $15.95    14% ABV, MVC/QPR: 88

 

20 over $20

=========

R+216309    CASTELLO DI GABBIANO RISERVA CHIANTI CLASSICO    DOCG        2013    $22.95    13.5% ABV, MVC/QPR: 89

R+393355    MICHELE CHIARLO CEREQUIO BAROLO    DOCG        2011    $46.95

14% ABV, MVC/QPR: 89

R+456723    RODNEY STRONG KNIGHTS VALLEY CABERNET SAUVIGNON    Knights Valley, Sonoma County    2014    $39.95 14.5% ABV, MVC/QPR: 89

W+566026    CAVE SPRING CSV RIESLING    Cave Spring Vineyard, VQA Beamsville Bench, Niagara Escarpment    2015  $29.95 11.5% ABV, MVC/QPR:  90

W+663336    JARDIN BARREL FERMENTED CHARDONNAY    WO Stellenbosch    Jordan Winery    2015    $21.95    13.5% ABV, MVC/QPR: 89

R+672931    ALLEGRINI PALAZZO DELLA TORRE    IGT Veronese        2013    $24.95

13.5% ABV, MVC/QPR: 90

W+928218    SERGIO ZENATO RISERVA LUGANA    DOC    2014    $34.95   

13.5% ABV, MVC/QPR: 89

W+331652    NAUTILUS CHARDONNAY    Marlborough, South Island    2015    $27.95

13% ABV, MVC/QPR: 88

W+481499    STONEHEDGE GRAND RESERVE CHARDONNAY    Russian River Valley, Sonoma County    2014    $21.95    14.5% ABV, MVC/QPR: 88

R+483917    NUMERO OTTO CANAIOLO    IGT Toscana    Castelvecchio    2013    $33.95

13% ABV, MVC/QPR: 88

R+494807    ERRAZURIZ PINOT NOIR    Aconcagua Costa    2015    $24.95

13.5% ABV, MVC/QPR: 88

R+692301    PENCARROW PINOT NOIR Martinborough, North Island    Palliser Estate    2015    $25.95     13.5% ABV, MVC/QPR: 88

R+976092    MASI BROLO CAMPOFIORIN ORO    IGT Rosso Verona    2012    $26.95 14% ABV, MVC/QPR: 88

R+489849    ALPHA BOX & DICE KIT & KABOODLE    Langhorne Creek/McLaren Vale, South Australia    Viottolo    2014    $24.95     14% ABV, MVC/QPR: 88

R+497933 RODNEY STRONG MERLOT    Sonoma County 2013    $23.95 14.5% ABV, MVC/QPR: 88

Chimo! www.deantudor.com

* THE REISSUES, THE REPRINTS, AND THE NEWER EDITIONS...

 

...all reflect a boom in the cookbook publishing business. A paperback reprint will lower the cost to the purchaser, and also give a publisher a chance to correct egregious errors or add a postscript. Some will reissue a book in paper covers with a new layout or photos. Others will rearrange existing material to present it as more informative text while keeping the focus tight. Some magazines will reissue popular or classic recipes in an "easy" format. Here are some recent "re-editions"...

 

 

 

17.TASTING BEER; an insider's guide to the world's greatest drink. Revised and updated. (Storey Publishing, 2009, 2017, 368 pages, ISBN 978-1-61212-777-4 $19.95 USD paperbound) is by Randy Mosher, a drinks writer who specializes in beer (he also wrote "The Brewer's Companion"). It was originally published in 2009, sold over 200K copies, and now has been revised and updated. The first half of the book is a primer and history, with historical illustrations of labels and factories and beer-making devices. More than 50 beer styles are defined and explained. He believes that every batch of beer is affected by the brewmaster's choices and recipes. He goes on to discus formulation of beer styles, procedures and house techniques, yeasts, fermentation, carbonation, filtration, and packaging. His primer includes service and storing. He describes over 900 tastes found in beer, including resin, toast, apples, and smoke. There is a chapter on beer and food pairings and matchings. It is distressing to note that while the 1971 Campaign for Real Ale continues in the UK, real ale is now just 10% of total UK pub consumption. It is similar in Belgium – all those Belgian ales only account for 15% of domestic consumption. In the second half, Mosher gives a style-by-style-compendium of US beers, British ales, German lagers, Belgian Dubbels, and other variations around the world. Each style has regional facts and figures, characteristics of taste and aroma, availability by season, food matches, and some suggested beers to try (illustrated by many contemporary labels). At the end, there is short mention of beer drinks, such as ale punch, bishop, brown betty, and black velvet. There's a bibliography, a list of websites, and a glossary. The revision is a colourful and a useful compendium, especially for those taking the Cicerone courses (beer sommeliers). Quality/Price Rating: 90.

 

 

18.THE NORDIC WAY (Pam Krauss Books/Avery, 240 pages, ISBN 978-0-451-49584-6 $24 USD hardbound) is by the team of Arne Astrup (nutritionist), Jennie Brand-Miller (glycemic researcher), and Christian Bitz (hospital researcher). It was originally published in Denmark; this is its North American release in an English translation. The authors had done a massive study to identify ratio of carbs to protein for maintaining a healthy body weight. The key was to eliminate the "deprivation" that lead to binging and backsliding, and then emphasize low-GI foods, great flavours, and textures. It's like the Mediterranean diet but for up North: the Nordic diet emphasizes the ratio of carbs to protein using ingredients found in cooler climates. Two-thirds of the book is a collation of engaging recipes, with carb-protein ratios and nutrition data clearly stated. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. Quality/price rating: 89.

 

 

 

 

19.THE PALOMAR COOKBOOK (Appetite by Random House, 2017, 256 pages, ISBN 978-0-14-753044-8 $40 CAD hardbound) is from the Michelin Bib Gourmand-winning restaurant The Palomar (in London's Soho 2014-  ) with more than 100 dishes from modern-day Jerusalem covering Moorish Spain, North Africa and the Levant. It was originally published by Mitchel Beazley in 2016. The preps and stories come from Layo Paskin and Tomer Amedi. Typical are shakshuka two ways, fattoush salad, kubenia, spinach gnocchi, and hake with deep-fried cauliflower. Terrific layout and photography. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. Quality/price rating: 89.

 

 

20.DUCK SOUP (Chronicle Books, 2016, 2017, 352 pages, ISBN 978-1-4521-6179-2, $35 USD hardbound) is by Clare Lattin, co-founder of a number of restaurants in the UK (Ducksoup, Rawduck) and Tom Hill, chef at Ducksoup and other places. It's a restaurant book that was orgiinally published in 2016 in the UK by Square Peg; this is its American release. The preps concentrate on simple details of garnishes such a bunt lemon, toasted nuts, fried curry leaves. There is good material on entertaining at home, and it is all done in a stylish manner, but emphasizing ease of delivery. Typical are charred fennel, roasted hake, shaved fennel with favas and peas, orzo pasta, and rhubarb gelatin.

Preparations have their ingredients listed in mostly metric with some avoirdupois measurements, but there is no table of equivalents. Quality/price rating: 87.

 

 

21.ALL ABOUT EGGS (Clarkson Potter, 2017, 256 pages, ISBN 978-0-8041-8775-6, $26 USD hardbound) comes from Rachel Khong, contributing editor to Lucky Peach, and the editors of Lucky Peach. It uses preps from the magazine (which, at last notice, is folding in May). There may be other books in the series to preserve the Lucky Peach recipes and commentaries. It states on the title page "everything we know about the world's most important food". Halfway through the book there is a section "recipe picture menu" where the plated dishes are collated, followed by the book's index. There are also a handful of preps from other sources, and these have been noted, as well as about 50 named contributors. Great, great illustrations and fine cooking materials. This reference work has about 100 recipes in all. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. Quality/price rating: 86

 

 

 

 

22.EAT BETTER NOT LESS (Hardie Grant Books, 2015, 2017, 256 pages, ISBN 978-1-78488-092-7, $24.99 USD hardbound) is by Nadia Damaso. It was originally published in Germany by Fona Verlag AG in 2015; this is the English language translation and publication. Nadia also did the photography and some of the art direction. Her philosophy is that we all need to be eating the right ingredients. She's got 100 quick and easy recipes, emphasizing meat dishes, vegetarian dishes, and vegan preps. There's a black rice paella with shiitake and wheatgrass aioli, avocado and zucchini pizza, mango and salmon tacos, sweet potato and veggie crisps with guacamole, or couscous and hemp heart-crusted chicken with lemon honey sauce. Preparations have their ingredients listed in both metric and some  avoirdupois measurements, but there is no table of equivalents. Quality/price rating: 85

 

 

 

 

 

23.SAVAGE SALADS; fierce flavors filling power-ups (Gibbs Smith, 2016, 2017, 192 pages, ISBN 978-1-4236-4492-7 $19.99 USD hardbound) is by Davide del Gatto and Kristina Gustafsson, who run the Savage Salad food truck in the UK. It was originally published in 2016 by Francis Lincoln; this is the North American reprint debut. Savage Salads believes in salads that taste amazing, look beautiful, and leave you full. It is all done by interesting flavour combinations, creative use of many grains, and lots of protein. It's also a sort of salad "bowl" meal with a variety of complementary foods and sauces. The authors say the book is not really meant for vegetarians or dieters. Typical are venison carpaccio with pickled mushrooms, cauliflower and broccoli; cracked wheat with figs, blue cheese, and pecans; rabbit terrine and leek; seared tuna filet with cherry tomatoes, capers and red onion. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. Quality/price rating: 88.

 

 

 

24.HARVEST (Hardie Grant Books, 2016, 200 pages, ISBN 978-174379011-3 $19.99 USD paperbound) has been edited by Paul McNally as a publisher's book; there is no tracing of where the preps came from. The 180 recipes follow the seasons from summer through spring. Typical are spezzalino with root veggies, pasta with bacon and broccoli, Thai chicken and broccoli stir-fry, and lemon olive oil cake with raspberry curd. Really good watercolours and stylish photography complete the book, but there is no introductory matter, the print is tiny, but there is an index. Preparations have their ingredients listed in both metric and avoirdupois measurements. Quality/price rating: 85

 

 

 

25.BURGER LAB (Hardie Grant Books, 2015, 2017, 144 pages, ISBN 978-1743792759 $24.99 USD hardbound) was originally published in 2015. This is the reprint by Daniel Wilson who examines the precise elements that make up the ultimate hamburger: the soft bun, the pickle, the mayonnaise/ketchup, the beef patty (here, wagyu). It appears to be a thorough in-depth analysis, with a variety of beef burgers and 18 others: soft-shell crab, tonkatsu pork, and Reuben, plus more. For the burger fan who also likes graphs and charts and illustrations of burgers. Preparations have their ingredients listed in metric with some avoirdupois measurements, but there is no table of equivalents. Quality/price rating: 86.

 

 

 

 

26.MIGHTY SALADS (Ten Speed Press, 2017, 146 pages, ISBN 978-0-399-57804-5, $22.99 USD hardbound) is by the folks at Food52 (founded by Amanda Hesser and Merrill Stubbs in 2009. Since then Food52 has won many awards, including Beards and IACPs for its cookbooks, cooking and home shop, podcast and cooking hotline, all found through food52.com. There are 60 salads here, ranging from traditional small sides through to one-meal wonders. Lots of variations too. The arrangement is from leafy salads to grain and bean salads, pasta and bread, fish and seafood, and meat. Typical are spicy chicken salad with rice noodles, bloody Mary steak salad, seared scallop salad with black lentils, bagna cauda egg salad, and freekeh with fennel and smoked fish salad. Preparations have their ingredients listed in avoirdupois and metric measurements. Quality/price rating: 89.

 

Chimo! www.deantudor.com

The Event: The Wine Writers' Circle of Canada's fourth annual Rose tasting of imported and domestic rose wines for sale in Ontario – the only one of its kind in Ontario.

The Date and Time:  Saturday, April 22, 2017

The Event: The Wine Writers' Circle of Canada's fourth annual Rose tasting of imported and domestic rose wines for sale in Ontario – the only one of its kind in Ontario.

The Venue: Wine Writers' Circle of Canada's Toronto Head Offices.

The Target Audience: Wine Writers' Circle of Canada members.

The Availability/Catalogue: all wines are (or will be) available either year round or for the seasonal offering Spring/Summer 2017.

The Quote/Background: All wines submitted were tasted. What follows below are my tasting scores. This was NOT a competition since all wines were tasted with exposed labels and tech/sales sheets. The BEST wines scored 91 or more; the BETTER wines were in that narrow 88 – 90 range. My individual scores are given; those from other writers will vary. In fact, write-ups by other writers will also vary, as well as photos.

 

The Wines: It is important to realize that Ontario roses (both still and sparkling) are surely world-class, holding their own against those of France, Portugal and Spain. My fave Ontario rose sparkler was Henry of Pelham Cuvee Catharine Rose Brut NV and fave Ontario still rose was Two Sisters Rose 2016, both just under $30. But Stratus Wildass Rose 2016 and The Foreign Affair Amarose 2016 were just a point or two less but half the price. Similarly, for imports, the best value rose sparkler continues to be the Cono Sur Pinot Noir Rose Brut NV at $13.95, and the best value still rose is Bacalhoa JP Azeitao Syrah 2016 at $8.60, both at the LCBO. Prices are generally RETAIL unless otherwise specified. The Wine Writers' Circle of Canada would very much like to thank both Drinks Ontario and Wine Marketing Association of Ontario for encouraging their members to participate.

 

**** BEST -- Four Stars (91+ in Quality/Price Rating terms):

93    Henry of Pelham    Cuvée Catharine Rosé Brut NV    $29.95 +217505    Niagara Peninsula    Pinot Noir, Chardonnay     12%

93    Two Sisters    Rosé    2016    $29 Niagara River  Merlot 60/CS20/CF20    13%

92    Cono Sur    Pinot Noir Rose Brut    NV    $13.95 +365205 Chile Pinot Noir 12%

92    Maison AIX    AIX Rosé    2016    $22.95 +451906 Tautavel    Grenache    12.5%

92    Matua Pinot Noir Rose 2016 $16.95 +484618 New Zealand Malborough PinotNoir 13%

92    Stratus Wildass    Rose    2016    $14.25 Niagara    +71712               

92    The Foreign Affair    Amarose    2016    $14.75    +388702           

91    Bacalhoa    JP Azeitao Syrah     2016    $8.60  +404566    Portugal     Peninsula De Setubal     Syrah, Moscatel Galego Roxo    12%

91    Featherstone Estate Winery    Cuvee Joy Rose Sparkling    2015    $29.95 +450700 Featherstone Vineyard, Twenty Mile Bench    Pinot Noir    12.5% Nov 2017

91    Flat Rock Cellars    Pink Twisted    2016    $17.95    +39974    Niagara Peninsula    75% Pinot Noir, 15% Gewurztraminer, 10% Riesling 13%    LCBO Only    22-Jul-17   

91    Inniskillin    Inniskillin Niagara Reserve Cabernet Franc Rose    2016    $19.95     Winery Only    Niagara    100% Cabernet Franc    12.5%

91    Susana Balbo    Signature Rose    2016    $19.95     +493130    Argentina    Uco Valley    60% Malbec - 40% Pinot Noir    12.5    Vintages Aug 2017

91    Tawse    Sketches Rose    2016    $17.35    +172643                           

***1/2 BETTER -- Three and a Half Stars (88 – 90 in Quality/Price Rating terms):

90    Cono Sur Bicicleta Pinot Noir Rose 2016 $10.95 +318014 Chile Bio Bio Valley 13%

90    Coyote's Run    Pinot Noir Rose    2016    $22.95    Winery Only       

90    Oyster Bay Sparkling Cuvée Rosé NV $21.95    +280172 New Zealand    Marlborough/Hawkes Bay    20% Pinot Noir / 80% Chardonnay 12.5%s    July 8th, 2017 90    Francois Dulac    Cotes du Provence    2016    $16.00     +483040 Provence    Syrah, Grenache, Cinsault, Mourvedre    13%

90    Hidden Bench Estate Winery    Locust Lane Rosé    2016    $21.75    +68833    Niagara Peninsula    Pinot Noir/Viognier 13%    VINTAGES    June 24.2017

90    Kacaba Vineyards    Rebecca Rose    2016    $17.95    +227025 Niagara Peninsula    Cab Sauv/Cab Franc    12.8%   

90    Le Cimate    Saudade Rosato    2015    $27 Lic Montefalco Umbria Cons Cottonwood

90    Magnotta Winery    G. Marquis Silver Line Ice Rosé Sparkling    N/V    $29.95     +274761 NIAGARA-ON-THE-LAKE     PINOT NOIR. with CABFRANC icewine    13.4%

90    Tawse    Growers Blend Rose2016    2016    $19.95                       

89    Calamus Estate    150 eh Rose    2015/16 $13.95 Niagara 63Gewurz/25Riesling/7Chard2016/5Merlot2016

89    Creekside Estate Winery    Pinot Noir Rose    2016    $21.95 St. Davids Bench    Pinot Noir     12%    Winery Only

89    Fielding Estate Winery    Rosé    2016    $15.95 +53421    Niagara Peninsula    Gamay (80%) and Pinot Noir (20%)    12.3%   

89    G. Bertrand    Gris Blanc    2015    $16.95 +409870 Pays d'Oc VINTAGES       

89    Garofano    Girofle Rosato Negroamaro 2015 $23 Lic +255405    Italy    Salento IGT            Consign    Cottonwood

89    Henry of Pelham    Rosé    2016    $14.95 +613471 Niagara Peninsula    Pinot Noir, Cabernet Sauvignon, Gamay, Zweigelt    11.5%

89    Hidden Bench Estate Winery    Nocturn Rosé    2016    $19.75 Niagara Region    Merlot, CF, CS, Malbec    13%

89    Pure Provence Pink Gecko 2016    $14.95 +485946 AOP Coteaux Varois en Provence    65% Grenache, 20% Syrah, 15% Cinsault    12.6%

89    Rustenberg Wines    Petit Verdot Rosé    2016    $13.95     +451773    South Africa    Stellenbosch    100% Petit Verdot    13.50%    Vintages     27-May-17

89    Southbrook Vineyards    Estate Cabernet Rosé    2016    $29.95 Four Mile Creek    Cabernet Sauvignon / Cabernet Franc    11.5%    Vintages    June 10

89    Stratus     Rose    2016                                   

89    Torres Vina Esmeralda Rosé 2016 $13.95 +490920 Catalunya Granacha Tinta    12.50%

89    Torrevento     Primaronda Rose    2015    $14.95 Cons    Puglia     Bombino black 12%

Majestic Wine Cellars

89    Valdemar    Conde de Valdemar Rose   2016        $13.95    +168278 Rioja    Tempranillo    13%    LCBO Vintages    Oct-28

88    Bottega    Bottega Vino dei Poeti Brut Rose NV    $14.95 +277202 Veneto    Blend of Pinot Noir and Raboso    11.5%   

88    Codorniu Raventos    Codorniu Seleccion Rose    NV    $16.95 +370080 Costers del Segre    Pinot Noir, Xarel-lo, Parellada    12%

88    Creekside Estate Winery    Cabernet Rose    2016    $14.95    +48819    Niagara Peninsula    Cabernet Sauvignon    13.5%

88    DeMorgenzon    DeMorgenzon Garden Vineyards Rose    2016    $11.95    +48581 South Africa    Stellenbosch    54% Grenache/36% Syrah/10% Mourvédre 13.5%

88    Errazuriz    Cabernet Sauvignon Rose    2016    $13.95    +492934    Chile       

88    Featherstone  Estate Winery    Rose    2016    $15.95     +117861 Twenty Mile Bench    Gamay, Cab Sauvignon, Pinot Noir    13.5%    Vintages     August 2017   

88    Fielding Estate Winery    Long Weekend Rosé    2016    13.95    N/A    Canada    Niagara Peninsula    Pinot Noir (70%) and Gamay (30%)    11.8    Winery Only    May-17   

88    Izadi     Izadi Larrosa Rose    2015 (2016 soon)    $14.95 +490961    Rioja    100% Garnacha    13.5%    Vintages    2017-05-13   

88    JEAN-MAX ROGER    Sancerre Rosé La Grange Dîmière     2016     $25.95     +490813    Loire/Sancerre    Pinot Noir    13.5%        29-Apr-17

88    Piera Martellozzo S.P.A.    Giovello Pink Rose 2016    $11.95 +445627 Friuli 12%

88    Southbrook Vineyards    Seriously Cool Rosé    2016    $15.95 Ontario    Pinot Noir/Vidal    11.5% LCBO July

 

*** GOOD -- Three Stars (85 – 87 in Quality/Price Rating terms):

 

87    Remy Pannier Rose D'Anjou 2016 LCBO +12641 $14.95

87    Filomusi Guelfi Cerasuolo d'Abruzzo 2014 $22 Lic +119585 Montepulciano d'Abruzzo Consign Cottonwood

87    Jackson-Triggs Niagara Reserve Rose    2015 $14.95 32%Gamay/68%CabFranc 13% Winery

87    Masi Agricola    Rosa dei Masi    2016    $15.95    +377267 Veneto    Refosco    12.5%    Vintages    July 22 2017

87    Rosehall Run     Pixie Sparkling NV    $19.95    +492959 Ontario    Riesling/Chard/PN    11% Winery/Online/LCBO

86    Bottega PINOT GRIGIO ROSÉ IGT DELLE VENEZIE 2015 (2016 soon) $14.95 +490938        Veneto    Pinot Grigio     12%

86    Colio Estate Wines    Girls' Night Out Rosé    2015    $13.95    +89862        Ontario    Riesling, Chardonnay, Cabernet Franc    13%

86    Oyster Bay Rosé    2016    $18.95 +493171 New Zealand Marlborough Pinot Noir 13% Vintages July 22nd, 2017

86    Harbour Estates Winery    Sunset 2016    $15.95 Niagara Peninsula Riesling, Merlot, Sauvignon    10%    Retail store only

86    King's Court Estate Winery    Princess Rose    2016    $15.95    +491050    Niagara    Cab-Franc, Ehrenfelser    11.5%   

86    Pelee Island Winery    Lola Sparkling Rose 2014 $14.95 +450981 Lake Erie North Shore    78% Vidal Blanc/22% Chambourcin    12%                      

86    Pelee Island Winery    Pelee Pink-VQA    2015    $11.95     +529354 Lake Erie North Shore    100% Chambourcin    12%

86    Reif Estate Winery    River Road Cabernet Rosé    2016    $12.75     +468223    Niagara River    Cabernet    12.50%

86    Rosehall Run  Just One Rose 2016 $17.95 Ontario Gamay/PN (5%) 13%    Winery/Online 86    Sandbanks    Rose Vidal    2016    $13.95    +244616 Ontario

85    Banrock Station    Pink & White Grapefruit Rose $10.95    +170134    Australia   

85    Banrock Station    Pink Moscato    2016    Australia                       

85    Pillitteri Estates Winery    Rose    2014    $13.50 Niagara Peninsula 100% Cabernet Franc    11.5%    Winery   

 

The Food: baguettes, water, California oven-roasted almonds, arbequina olives.

The Downside: it was a lot of wines with many monochromatic notes in a similar price range, but we took a lot of breaks for food, water, etc. Rince bouche with soda water helped.

The Upside: a chance to taste 70 wines, many of which were top notch.

The Contact Person: organizer – deantudor@deantudor.com

The Event's Marketing Effectiveness and Execution (numerical grade): 95

 

Chimo! www.deantudor.com

* THE RESTAURANT/CELEBRITY COOKBOOK...

 

...is one of the hottest trends in cookbooks. Actually, they've been around for many years, but never in such proliferation. They are automatic best sellers, since the book can be flogged at the restaurant or TV show and since the chef ends up being a celebrity somewhere, doing guest cooking or catering or even turning up on the Food Network. Most of these books will certainly appeal to fans of the chef and/or the restaurant and/or the media personality. Many of the recipes in these books actually come off the menus of the restaurants involved. Occasionally, there will be, in these books, special notes or preps, or recipes for items no longer on the menu. Stories or anecdotes will be related to the history of a dish. But because most of these books are American, they use only US volume measurements for the ingredients; sometimes there is a table of metric equivalents, but more often there is not. I'll try to point this out. The usual shtick is "favourite recipes made easy for everyday cooks". There is also PR copy on "demystifying ethnic ingredients". PR bumpf also includes much use of the magic phrase "mouth-watering recipes" as if that is what it takes to sell such a book. I keep hearing from readers, users, and other food writers that some restaurant recipes (not necessarily from these books) don't seem to work at home, but how could that be? The books all claim to be kitchen tested for the home, and many books identify the food researcher by name. Most books are loaded with tips, techniques, and advice, as well as gregarious stories about life in the restaurant world. Photos abound, usually of the chef bounding about. The celebrity books, with well-known chefs or entertainers, seem to have too much self-involvement and ego. And, of course, there are a lot of food photo shots, verging on gastroporn. There are endorsements from other celebrities in magnificent cases of logrolling. If resources are cited, they are usually American mail order firms, with websites. Some companies, though, will ship around the world, so don't ignore them altogether. Here's a rundown on the latest crop of such books –

 

 

 

11.AMAZING MALAYSIAN (Square Peg Penguin Random House, 2016, 253 pages, ISBN 978-0-224-10154-7 $42.95 CAD hardbound) is by Norman Musa, owner of Ning in Manchester UK. He serves Malaysian food at his place, such as the classics Roti Canai, Rendang, Spicy Baked Haddock, Char Kuey Teow fried noodles (all recipes found in this book). He opens quite rightly with street food and snacks – which Malaysia is well-known for – that can also serve as apps before the main dishes. He's got chapters for seafood, meat, veggies, rice/noodles, desserts, and drinks. There are also chapters on the pantry and condiments used. Eating in Malaysia is 24/7. Try steamed wild sea bass with lemongrass and ginger or nyonya kapitan chicken curry, or even eggs in chilli sambal. Preparations have their ingredients listed with both metric and avoirdupois measurements, but there is no table of equivalents. Quality/price rating: 88.

 

 

 

12.JACK'S WIFE FREDA (Blue Rider Press Penguin Random House, 2017, 248 pages, ISBN 978-0-399-57486-3, $30 USD hardbound) is by Maya and Dean Jankelowitz, co-owners of the two restaurants named Jack's Wife Freda in New York City's West Village. The recipes are by Julia Jaksic, She's a chef and restaurant consultant who has done work with this restaurant among others in NYC. It's all Jewish comfort food with a mix of South African and Israeli flavours. The book is a collection of faves from the restaurant with some other versatile preps for breakfast/dinner and drinks. There are a lot of stories here, some memoirish details, and archival photos. A good book for their patrons and for anyone else interested in the cuisine. Try the veggie curry with apple-raisin chutney or the sweetbreads with peri-peri sauce or the green shakshuka. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. A fun book, particularly with the line drawings. Quality/price rating: 87.

 

 

 

13.THE NUT BUTTER COOKBOOK (Quadrille, 2016, 160 pages, ISBN 978-184949-901-9 $32.99 CAD hardbound) is by Pippa Murray, founder of Pip & Nut in the UK. They make nut butters strictly from just the nuts, no other added ingredients. So here are over 70 recipes that, according to Pipp and the publishers, "puts the 'nut' in nutrition". The range is from almonds through brazils through peanuts, macadamias, walnuts – 10 in all, followed by the seeds sesame, chia, sunflower, pumpkin, etc. Nut butters are useful for breakfasts, snacks, smoothies, savoury dishes, desserts, and anything baked. Try cacao protein balls, almond butter smoothie, and peanut cheesecake. Preparations have their ingredients listed in avoirdupois measurements with some metric, but there is no table of metric equivalents. Quality/price rating: 86.

 

 

 

14.TARTINE ALL DAY (Lorena Jones Ten Speed Press, 2017, 374 pages, ISBN 978-0-399-57882-3 $40 USD hardbound) is by Elisabeth Prueitt, co-founder of Tartine Bakery in San Francisco and a Beard Award winner. She also wrote the original Tartine cookbook. Here, backed by log rollers Ottolenghi and David Lebovitz (among others), she's got some 200 modern recipes for the home cook to prepare all day long. Included are some 30 gluten-free desserts and six menus for celebrations (picnic, vegetarian, taco night, porchetta, Thanksgiving). After a primer, it is arranged by course or major ingredient, ending with desserts. There's pan bagnat, sticky date pudding with hot toffee sauce, Catalonian rice pudding, pissaladiere, kale and cucumber salad, and eggplant parmesan gratin.  Preparations have their ingredients listed mostly in avoirdupois measurements with some metric, but there is no table of metric equivalents. Quality/price rating: 87

 

 

15.THE MALAYSIAN KITCHEN (Houghton Mifflin Harcourt, 2017, 340 pages, ISBN 978-0-544-80999-4 $35 USD hardbound) is by Christina Arokiasamy, an expert in Malaysian cooking who cooked in various Four Seasons resorts throughout Southeast Asia. This is all simple home cooking, with cultural and food roots through China, Thailand, India, Indonesia, and Portugal. There are also many other European influences since Malaysia was on the spice routes. Types of food here include stir-fries, fried rice, tandoori, fresh seafood, noodle bowls, satay, and curries. Coconut milk is used a lot. The 150 preps are arranged by course, with an opening chapter on all the condiments (sambals, pastes, chutney, dressings). Soups come first, then salads, veggies, rice/noodles, seafood, meats, and desserts. There is even what is now an obligatory chapter on "street food" (here, for home use). An extremely colourful book, with penang oyster omelette ("or chien"), Portuguese debal prawns, tamarind fish curry, five-spiced barbecue-roasted pork, chicken and lentil dalcha. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. Quality/price rating: 89.

 

 

 

16.BURMA SUPERSTAR (Ten Speed Press, 2017, 258 pages, ISBN 978-1-60774-950-9 $29.99 USD hardbound) is by Desmond Tan and Kate Leahy. Kate is a multiple award-winning food writer; Desmond is co-owner of the three Burma Superstar restaurants. He's also launched a company which imports Burmese ingredients such as "laphet" (fermented tea leaves). There's a recipe here for a tea leaf salad. The subtitle says it all: "addictive recipes from the crossroads of Southeast Asia". All of the food is nicely layered and textured for flavours. It's arranged by course, including curries, stir-fries, veggies, noodles, soups, salads, snacks/sweets, and rice dishes. There's a section on the pantry and various tools and techniques. You could try kebat, chili lamb, rakhine mohinga or nan gyi thoke. Everything has been scaled to the home since these are preps from the restaurant. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. Quality/price rating: 88.

 

Chimo! www.deantudor.com

The Event: Taste Oregon; a journey of discovery April 11, 2017 The Distillery District

The Date and Time: Tuesday April 11, 2017  11AM to 4PM

The Event: Taste Oregon; a journey of discovery

The Venue: The Fermenting Cellar and Archeo, both in the Distillery District.

The Target Audience: wine trade (agents, media, sommeliers)

The Availability/Catalogue: very few wines are at the LCBO, most are available on consignment or by private order. Prices were variably vague. The catalogue was "open" but contained the essential details of representation, names and addresses.

The Quote/Background: There was a structured tasting and seminar at 2PM, but I had to pass it up because of my time frame. There was also a consumer show at 7PM.

The Wines: Over 46 wineries appeared. I did not taste every wine, just hoping to taste at least one or two at most of the wineries. Of course pinot noir and pinot gris dominated, but there were some chardonnays, blends, some cabs and a syrah or two,

 

**** BEST -- Four Stars (91+ in Quality/Price Rating terms):

-Argyle Vintage Brut 2013  Profile

-Bachelder Dundee Hills Chardonnay 2014  Lifford

-Bachelder Willamette Valley Pinot Noir 2014  Lifford

-Bergstrom Wines Sigrid Willamette Valley Chardonnay 2014  Halpern

-Bergstrom Wines Old Stones Willamette Valley Chardonnay 2014  Halpern

-Bergstrom Wines Cumberland Reserve Willamette Valley Pinot Noir 2015  Halpern

-Chehalem Ian's Willamette Valley Chardonnay 2013  The Vine Agency

-Sokol Blosser Evolution White NV   PMA Canada

-Solena Estate Willamette Valley Chardonnay 2015 Nicholas Pearce

-Stoller Family Estate Dundee Hills Pinot Noir Rose 2016  $27.95  The Vine Agency

-Winter's Hill Estate Dundee Hills Pinot Noir 2014    Abcon

-Shea Wine Cellars Willamette Valley Pommard Clone Pinot Noir 2014  $112.95  Woodman

-Mouton Noir Willamette Valley Pinot Noir 2013  Noble Estate

-Phelps Creek Sauvignon Blanc 2015  Wine On Line

-Sokol Blosser Dundee Hills Orchard Block Pinot Noir 2013  PMA Canada

-Seven Bridges Winery Prima Nata (Cab.Sauv&Franc, Merlot, Malbec, Petit Verdot) Columbia 2013

-Rex Hill Willamette Valley Pinot Noir 2014 $60   Nicholas Pearce

-Foris Rogue Valley Pinot Blanc 2015  Dan Barrett

-Le Cadeau Aubichon Cellars Willamette Valley Pinot Gris Reserve 2014  Le Sommelier

 

***1/2 BETTER -- Three and a Half Stars (88 – 90 in Quality/Price Rating terms):

-Rex Hill Willamette Valley Chardonnay 2013  Nicholas Pearce wines

-Adelsheim Caitlin's Reserve Willamette Valley Chardonnay 2014    Mark Anthony

-Alexana Winery Chardonnay Willamette Valley 2014 Terroir Series  $36.95  Le Sommelier

-Bachelder Willamette Valley Chardonnay 2014   Lifford

-Chateau Bianca Wetzel Estate Cuvee Blanc NV

-Firesteed Citation Oregon Chardonnay 2014   Intravino

-Siduri Yamhill-Carlton Pinot Noir 2014  $58  Halpern

-Merriman Wines Old Vine Chenin Blanc 2013  $19.99 USD retail

-Phelps Creek Lynette Chardonnay 2014  Wine On Line

-Roco Winery Willamette Valley Chardonnay 2015  $52.50  J Hanna and Sons

-Shea Wine Cellars Yamhill-Carlton Chardonnay 2014  Empson Canada

-Stoller Family Estate Dundee Hills Chardonnay 2014 The Vine Agency

-Winter's Hill Estate Dundee Hills Watershed Pinot Gris 2015   Abcon

-Solena Estate Willamette Valley Pinot Noir 2014  Nicholas Pearce

-Trisaetum Winery Coast Range Estate Pinot Noir 2014  Nicholas Pearce Wines

-Union Wine Company Underwood Oregon Pinot Noir 2015  Rogers & Co

-Adelsheim Vineyard Willamette Valley Pinot Noir 2014

-Chehalem Three Vineyards Pinot Noir 2013  The Vine Agency

-Firesteed Willamette Valley Pinot Noir 2014  Intravino

-Foris Rogue Valley Pinot Gris 2015  Dan Barrett

 

The Food: roasted kalette salad with hay smoked rye berries and lingonberries, new potato salad with Kozlik mustard and birch syrup raisins, smoked baked west coast salmon – served at Archeo 11AM to 3PM. All dee-lishus!

The Downside: I had to go to another show immediately afterwards.

The Upside: It had been 12 years since the last Oregon show, which was at St Lawrence Hall and had also featured a salmon bake. This time there was also a selection of some 52 wines at Archeo's bar for media/trade to sample.

The Contact Person: info@predhomme.ca

The Event's Marketing Effectiveness and Execution (numerical grade): 92.

Chimo! www.deantudor.com

The Event: Austrian Food and Drink Showcase April 11 at La Maquette Event Space

The Date and Time: Tuesday April 11, 2017   2:30PM - 6PM

The Event: Austrian Food and Drink Showcase

The Venue: La Maquette Event Space

The Target Audience: wine and food trades

The Availability/Catalogue: most of the wines had representation in Ontario.

The Quote/Background: With the new CETA agreement between Canada and Europe there is more of a chance of Austrian cheeses and other foods showing up in Canada. This showcase also took advantage of the visit of the Austrian Minister of Agriculture (Andre Rupprechter) to Canada.

The Wines: I did not try all the wines. I did not try the beers or the spirits.

 

**** BEST -- Four Stars (91+ in Quality/Price Rating terms):

-Salomon Gruner Veltliner Kremser Tor Alte Rebe 2015   Lamprecht

-Salomon Gruner Veltliner Wachtberg Erste Lage 2015  Lamprecht

-Markus Huber Rose Zweigelt 2016  Woodman

 

***1/2 BETTER -- Three and a Half Stars (88 – 90 in Quality/Price Rating terms):

-Leopold Klassic Gruner Veltliner 2013 $16.95  Lamprecht

-Schuster Gruner Veltliner Wagram 2016 [organic]  Marchand des Ameriques

-Markus Huber Gruner Veltliner Alte Zetzen 2014 Erste Lage +486811 Classics $36

-Markus Huber Gruner Veltliner Terrasen 2015 +484956 Vintages  $19.95

-Markus Huber Riesling Terrasen 2016   Woodman

-Weingut Christ Weissburfunder Vollondwein 2016

-PMC Munzenrieder Sauvignon Blanc 2015

-Pfafft Haidviertel Gruner Veltiner 2015  AMV-Whiz Trading

-Schloss Gobelsburg Kamptal Riesling 2016  Artisanal Wines

-Lenz Moser Prestige Blaufraenkisch Barrique 2015 +477570 Vintages $17.95

-Winzer Krems Gruner Veltliner Sandgrube 13 +375022 $12.95 LCBO

-Winzer Krems Kellermeister Goldberg Reserve Gruner Veltliner 2015 $19.85 Dionysus

 

The Food: I did not try all the food. I really enjoyed the fan-cut sausage meat specialties of Frierss (salamivariation, karreespeck, rohwurst, and alpenaufschnitt). Loidel had salami, kantwurst, smoked sausages, and even "mini-salamis" touted as snacks. Landhof provided a good selection of cabanossi (seasoned and smoked sausages). Handl Tyrol had a nice selection of Tyrolean hams and speck. Cheeses came from Bergkaserei Zillertal (hard Tyrolean Alpine), Woerle (haymilk, semi-hard), and Kaserebellen's haymilk (local agent: Snack Consulting). Also available in the showcase were GMO-free flours, Manner's cream wafers (local agent: Husky), fruit preserves, pumpkin seeds and oils, pickled veggies (gherkins, asparagus, peppers).

The Downside: it got crowded really fast

The Upside: a wide range of products, which was a pleasant surprise.

The Contact Person: toronto@austriantrade.org

The Event's Marketing Effectiveness and Execution (numerical grade): 88

Chimo! www.deantudor.com