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Cider | Michel Jodoin
[dmalbum path=”/wp-content/uploads/dm-albums/Michel Jodoin 2010/”/] Michel Jodoin was one of CSL’s later stops on our tour around Monteregie and the Eastern townships of Quebec. We were taken for a tour of the facility as well as a cider tasting (one of many that dat. Note: don’t try this at home). We were amazed at the difference…
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Classic | Blueberry Scones
Ingredients 2 cups (480 mL) all purpose flour 2½ (12.5 mL) teaspoons baking powder ½ teaspoon (2.5 mL) ground cinnamon ¾ teaspoon (3.5 mL) kosher salt 4 tablespoons (60 mL)white granulated sugar 4 oz cold (57 g) unsalted butter 1¼ cups (300 mL) fresh blueberries ¼ cup (60 mL) whole milk ¼ cup (60 mL)…
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Exotic | Pelau
Ingredients 3 pounds (1500 g) chicken cut up 2 tablespoons (30 ml) green seasoning 2 teaspoons (10 ml) finely grated garlic 1 tablespoon (15 ml) Worcestershire sauce 1 tablespoon (15 ml)soy sauce 1 tablespoon (15 ml)tomato ketchup Salt and pepper to taste 2 tablespoons (30 ml) vegetable or canola oil 3 tablespoons (45 ml)…
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Cocktails | Herbal Notes: Abattoir, Vancouver
Herbal Notes 30 ml Zubrowka vodka 15 ml Del Maguey Mezcal 15 ml Fresh lime juice 15 ml Yellow Chartreuse 60 ml Lager 1/2 Birds eye chili Method: Rim a collins glass with salt (a smoked salt preferably). Remove the seeds from the chili and muddle in the bottom of the glass.…
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Tasting | Laphroaig Whisky
Photography K&S Media; courtesy Laphroaig While reciting classic Scottish toasts brand Ambassador Simon brooking gives CSL the lowdown on the characteristically smoky single malt scotch whisky. “My whisky is all about peat,” insists Simon brooking of the single malt Scotch from Islay with a characteristic smoky flavor, “for a lot of folks…
