Compiled by Lisa Day
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Dishcrawl has come to Toronto to show food lovers the best dishes at local restaurants.
Winnie Wong, Toronto Dishcrawl Ambassador, will lead food lovers through progressive dinners, prix fixe dinners and other fun food events including one in Little Italy March 13.
During February’s tour of North York, Wong guided local foodies through the delights of four restaurants.
For details, email firstname.lastname@example.org or follow at http://twitter.com/dishcrawlto
SodaStream challenges Coke, Pepsi
You are invited to watch the commercial that wasn’t allowed to air during the Super Bowl Feb. 3.
SodaStream, which offers a product that turns water into carbonated beverages, created the ‘Game Changer’ ad for the football game, but it was rejected by CBS, which “couldn’t take the heat” according to the press release. The ad challenges Coke and Pepsi in “a funny and light hearted way as SodaStream introduces their new and better way to enjoy carbonated beverages without the bottles.”
Despite not being allowed to run, the ad generated much media attention, garnering two million YouTube views in one day.
Visit www.youtube.com/sodastream to watch the ad.
Magnotta buys Kittling Ridge
Magnotta Winery Corporation, Ontario’s third largest winery, announced the purchase of the wine assets of Niagara-based Kittling Ridge Ltd. in February.
The Alcohol and Gaming Commission of Ontario approved the deal that will see the Kittling Ridge brand continue as part of Magnotta’s portfolio, which now includes Kittling Ridge’s signature Icewine and Brandy and Vidal Icewine products.
Give me chocolate, and wine
People often do wine and food pairing, but how about chocolate and wine pairing?
Wine and chocolate are an incredible match, according to the experts from Fielding Estate Winery and Toute Sweet & Truffles on the Twenty. But it’s not quite as simple as cracking open any bottle of wine while snacking on a mass-produced chocolate bar, the release said. There are subtle tastes in different kinds of chocolate that pair best with specific wines.
1. Start your pairings with lighter white wines and lighter milk chocolate, finishing with bolder red wines paired with darker powerful chocolate.
2. Try not to exceed four wines and four chocolates per tasting session. Don’t overload your senses. When tasting you want to use sight, smell, taste, touch and hearing.
3. Incorporate single origin chocolate in your pairings. Single 0s have very distinct flavor and texture. For example a Costa Rican milk is very fruity and floral forward and pairs magnificently with certain Rieslings. Papua New Guinea dark chocolate (smokey tobacco nodes) responds best with robust hearty reds
4. Use freshly tempered thin pieces of chocolate that melt easily on your palette. Sip the wine first for introduction then taste the chocolate noting its fragrance, colour, snapping sound when broken and so on. Leave residual chocolate on your palette and take a second sip of the wine.
If it's a good pairing, enjoy the delicious melding of flavours.