This week, Tony Aspler picks the Graham Beck Brut Sparkling made in the South African Cap Classique method.
For her latest book, Toronto Cooks, Amy Rosen has collected 100 recipes from her 50 favourite Toronto restaurants. Restaurants include Edulis, Splendido, Richmond Station and others.
Great Lakes Brewing is bringing their Pompous Ass English-style pale ale to LCBOs.
Natalie Verbitsky's Crêpe & Co. is a European-style cafe in Toronto's West Queen West neighbourhood.
Members of the Sam Roberts Band will at the Summerhill LCBO on Wednesday with Spearhead Brewing to sample their collaboration Sam Roberts Band Session Ale.
Mary Wood, formerly of Jamie Kennedy Kitchens, has launched Midnight Snack Co. offering custom-designed catering menus for weddings, events, and bar snacks.
Baju opens in the Monarch Tavern, Schnitzel HUB's second location opens, ownership change at Cava and more.
Tony Aspler says choose your glassware first and then the sparkling wine to go in it. This week, that's the Zonin Prosecco Brut from Italy.
Doug Penfold is taking over as owner of Cava Restaurant at Yonge and St. Clair from Chris McDonald.
The LCBO is bringing in six-litre bottles of Unibroue’s La Fin du Monde.