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Algonquin By the People For the People Thursday, April 27, 2017
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James Beard Foundation Fundraiser at Algonquin

There is an upcoming culinary fundraiser at Algonquin College, to support two of our own chefs, who are representing Canada at an international competition at the prestigious James Beard Foundation in New York City this fall.

We have an amazing opportunity to be a part of this, by supporting the fundraiser to be held at Algonquin. The event will feature the same amazing menu to be used in the competition.

small eggCome out and support two of our own chefs Scott Warrick, Culinary Professor, and Mark Steele, Executive Chef.

Don’t miss this tasty event!

View James Beard Information Poster (pdf)

View Event Menu (pdf)

posted by Catherine Lee in Live and have No Comments

icon for post Kiss Me, I’m Irish!

Geoffrey J. Skeggs, Professor, Sommelier Program and Creator of the Beer Course

st patricks day beerSt. Patrick’s Day is once again upon us.  The day when we can all feel we have ‘kissed the Blarney Stone’.  But this year, skip the green beer and try something different.  There is so much variety in beer available to us today.    A great selection of imports from around the world coupled with an ever growing number of local microbreweries means that we are spoiled for choice. 

But don’t leave your luck to the Irish! The LCBO website lists only 4 beers from Ireland: Guinness, Harp, Smithwicks and Kilkenny – all of which are owned by Guinness parent company Diageo. 

So, by all means, enjoy a Guinness for me before dinner; but when it comes time to dine, eschew your favourite glass of wine and why not invite one of these beers to your table? 

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posted by Louisa Lambregts in Learn,Live and have Comments (83)

icon for post It’s Time for Bubbles!

two champagne glassesBells jingle, relatives arrive, Santa jiggles, turkey’s stuffed and the Visa card’s smokin’. You guessed it – it’s the Holiday Season.

It’s also the time for wine with bubbles and there are four general categories from which to choose, all with their own price tag.

For six or seven dollars you can get bubbles in your wine, made in what’s known as the ‘bicycle-pump method’. Carbon dioxide is added to the wine by being forced into it. It adds nothing but bubbles, usually to a wine that’s not very good. You now have a wine that’s not very good with bubbles… that dissipate quickly.

For twelve to twenty dollars a bottle you can have a wine that’s fermented twice, the second time in a large closed tank retaining the bubbles, called ‘cuvée close’. The wine is then bottled under pressure. Wineries going to this amount of work usually start with a decent wine leaving you with a good wine with bubbles.

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posted by Vic Harradine in Live and have No Comments

icon for post The Wine Challenge!

by Vic Harradine

It’s much easier to drink the same two or three wines you know and enjoy rather than trying to find new ones. Did you know, the LCBO offers more than 5000 new wines every year through Vintages and carries, on a regular basis, approximately 3000 others? It could become quite expensive sorting through those you don’t enjoy, but don’t worry! I’ve tasted the wines recommended below and am confident you’ll enjoy them. Read more…

posted by Vic Harradine in Live and have Comments (62)