|
Written by the Tidings Staff
|
|
Nightlife fanatics in search of something new will be well rewarded next September 18 when The Decanted Series will be officially launched at the Cabaret Lion D’Or, in Montreal: evenings simultaneously celebrating good wine and good music – through wine tasting activities animated by a renowned sommelier and a concert served up by a top-rated artist – all this in one of Montreal’s finest venues. The happy mix of ambiance, outstanding music, and conviviality will contribute to making these evenings memorable. Basically, the idea is to make wine more accessible, in a relaxed atmosphere, by combining it with live music in a warm environment.
|
|
Read more...
|
|
Written by Joanne Will
|
|
Apart
from sipping while solving life’s problems, tea has many uses. Any
American historian will tell you dumping tea into a harbour is a
great way to start a revolution. Fortune-tellers swear the swirl of
leaves in the bottom of a cup hold the secrets of your destiny. Ask a
chef and you may be surprised to learn that the fragrant quality of
tea adds wonderful flavour to food, whether you are marinating,
tenderizing, braising, infusing or baking.
Fresh tea is bitter and
astringent, designed by nature to keep creatures from eating it. But
nature didn’t bank on humans using mild heat, pressure and time to
let the enzymes in tea transform the raw material into something
delicious. And the fact that its phenol compounds are lauded for
their antioxidant health benefits hasn’t slowed the consumption of
this revolutionary drink in North America.
|
|
Read more...
|
|
Written by Sheila Swerling-Puritt
|
|
February
isn't the only month for sentimental celebration.
Every day can be Valentine's Day. You are even forgiven for splashing red hearts and pink blush all
over the place. During the festival of perfect love, marriage or just
a pas de deux, the
same principle applies to drinks. They are allowed to be pink and
pretty and to dance divinely on your tongue with compatibility,
creative interpretations and with ingredients and flavours that make
for a beautiful relationship.
Put on
the cocktail music and, instead of flowers, why not enjoy the aroma
and romance of cocktails of love?
|
|
Read more...
|
|
|
Written by Tod Stewart
|
“The
Korova Milkbar was a milk-plus mesto… what they sold there was milk
plus something else. They had no licence for selling liquor, but
there was no law yet against prodding some of the new veshches which
they used to put into the old moloko, so you could peet it with
vellocet or synthemesc or drencrom or one or two other veshches which
would give you a nice quiet horrorshow fifteen minutes admiring Bog
and All His Holy Angels and Saints in your left shoe with lights
bursting all over your mozg.”
—Anthony
Burgess, A Clockwork Orange
Or
maybe a moloko with
knives in it to warm your guttywuts and sharpen you up? Perhaps, sir,
you’d be more satisfied with a chalice of Romulan Ale to put
additional spring into your galactic galliard, eh? Beam me up,
Scotty.
The
reality is that you don’t necessarily need to resort to fantasy to
experience some rather out-there tipples. The following is a short
list of some of those coming to, available at or never to be seen
(mercifully) at your local hooch purveyor.
|
|
Read more...
|
|
|
Written by Tony Aspler
|
|
No
one has yet come up with a satisfactory explanation as to why Scots
and Canadians call the beverage distilled from malted barley
“whisky,” while Irish people and Americans spell the same thing
“whiskey.” An easy way to remember the correct form according to
its derivation is that Scotland and Canada have no e in their
name— whereas the United States and Ireland do.
|
|
Read more...
|
|
|
|
<< Start < Prev 1 2 Next > End >>
|
| Results 1 - 13 of 17 |
