By The Food Tease on January 8, 2016
For years I had been reluctant to dive into the world of ‘vino’ as I could never find a wine that sat well with me. Thinking that I was overly sensitive to the wine’s acid content and what felt like sheer gasoline flowing down my throat, I had pretty much given up any hope of really enjoying a glass of wine.
That all changed when I sat down with the Top Female Sommelier in the world, Véronique Rivest. Rivest shed some light on how I could thoroughly enjoy a glass of wine as she debunked many of the wine’s ‘sacred vows’ that have now become obsolete!
Admittedly a non-wine drinker, it was obvious that I had so much to learn. What better way to acquire that knowledge than by talking with a world renowned wine professional.
Rivest’s accolades are impressive to say the least. Over the past decade, Canada has witnessed, through her tireless efforts, win Canada’s Best Sommelier competition in 2006 and defended the title in 2012. Additionally, Rivest has garnered various international titles and achievements. Impressively, in March 2013, in Tokyo, she became the first woman to make the podium by taking 2nd place at the World’s Best Sommelier competition which is deemed ‘the hardest exam ever’.
And if that wasn’t enough, Rivest’s latest accomplishment, her budding chic wine bar Soif with Executive Chef Jamie Stunt, a Gold Medal Plates winner, has made the coveted Air Canada enRoute Magazine as one of Canada’s Best New Restaurants for 2015.
During her very busy schedule, Véronique Rivest sat down with me to talk about wine, some of it’s misconceptions, and Soif.
The term has been much abused where today everyone seems to be a sommelier. First and foremost, a sommelier is a server who works in a restaurant serving people. We are servers with specialized knowledge of wine. Unfortunately today, everyone that takes a sommelier class calls themselves sommeliers even though they have never worked a moment in a restaurant.
There are two huge accreditations for wine:
There is such growing interest in wine from consumers. Ten years ago there were few sommeliers. There are more and more now since restaurant owners realize the usefulness and the benefit of having someone who is wine savvy because their clients are.
Ask if there is a sommelier in the house to help you. However, whenever you ask for a wine recommendation, be it in a restaurant or in a liquor store, and if they try to make a wine suggestion without asking you any questions first, this is a RED FLAG, so don’t take their advice.
No such thing as a wine faux pas because taste is subjective. Our job is to make people happy. Another RED FLAG, is to steer clear of sommeliers that go down the road of trying to enforce ‘rules of drinking wine’ – enjoy what you like with what you like!
It’s not rocket science, its wine, it’s for our pleasure. The industry has for so many years been making people feel intimidated by wine, that it completely defeated the purpose of it.
Be very open minded; don’t let ‘old’ rules sway your opinion. If you are trying to improve your tasting skills be focused and be disciplined all the while having pleasure. Have fun ‘wine tastings’ with others as sharing is very important. Being able to have an exchange of opinions with others. Have a certain discipline and rigour in your tasting. With today’s technology where everyone has a cell phone attached to them, people should take pictures of wines that they enjoy and those that they don’t. This will help a savvy sommelier to recommend a wine based on the information that the client has provided them.
Old World are wines from Europe or wherever they have been making wine for more than a thousand years. New World is non-Europe. The American continent, Australia, New Zealand, South Africa. Places where they have been making wine for hundreds of years as opposed to thousands. Old World and New World wines is a question of stylistic preferences.
New World wines tend to be often more fruit driven, fruitier flavours and are more expressive. They have more sweetness and more of the things that are pleasing to the palate. Conversely, Old World wines tend to be earthier. They do have fruit in them, but they can also have flavours such as tomato leaves, tobacco and leather. More earthiness and savouriness to them.
I generally categorize wines into two categories: Terroir wines and Technological wines.
Terroir wines are wines that are more representative of the place they come from. The flavours of the wines will be different based on the conditions of the land and the year that it was produced.
Technological (or industrial) wines are wines that are quite simply a ‘recipe wine’. There is enough technology today to fabricate wines where one can go to a winemaker and ask for very specific requirements when making wine: the desired colour of the wine, the alcohol content, dry or sweet flavourings, with or without tannins, the flavour notes in it, etc. Technological wines are made with case studies to fit a certain profile for a certain segment of the population. They are made to taste the same wherever you buy them, whenever you buy them.
There’s no country that has the monopoly of quality when it comes to wine. And, there are very few bad wines out there compared to 50 years ago, let alone 20 years ago.
It’s a myth, a beginner’s myth and a snobby myth. Just like there’s no country that has the monopoly of quality, there’s no colour or wine style that has the monopoly of quality. Most wine lovers after years of tasting and learning, usually go back to drinking white wines. In North America, 70% of wines consumed are red, much of which could be attributed to this misconception that reds are superior.
There are no rules, just go out and try stuff and drink what you like!
It’s impossible to really know. As with many things, usually price is an indicator. Another BIG misconception is that wines that age have to be very expensive. Price can be an indicator, but at a certain point wine falls into the luxury product category just like cars or watches. No wine in the world costs more than $30 or $35 to produce. So wine that sells for $2,000 is like the car that sells for $500,000, it’s not worth that. You are paying for the image, for the rarity, for the prestige and marketing.
When reading wine reviews, don’t go on the wineries website for impartial reviews for obvious reasons. Seek out 3 or 4 wine reviewers’ recommendations with their suggested picks and see what you end up liking. This will determine what source helped you out the most. The key to remember is, wine is very subjective even for wine writers and sommeliers. Anything that has to do with taste, there is no exact answer.
A $200 bottle will never be ten times as good as the best $20 bottle you ever had. As you go up in price, the price quality ratio starts dipping. So the best price quality ratio ranges between $15 and $50 for a good bottle of wine.
When you know more, you enjoy more. Trust your own taste and feelings!
Champagne is the most versatile wine. It goes with everything! It’s the most food friendly wine there is.
Champagnes and sparkling wines are generally underrated for their food matching qualities. Even individuals that love Champagne will still typically have it only as an aperitif as opposed to enjoying it with main dishes.
Greek wines have also been underrated. Their wines are unbelievable! Amazing grape varieties that no one has ever heard of. Made from grapes that are not found anywhere else.
There are no set rules when it comes to food and wine. It’s a matter of constantly experimenting to find the right matches of what wines will compliment the dish and vice versa.
Eat what you like and drink what you like and you’ll be happy!
The concept that to always be on a mission to attain the perfect food and wine ‘match’, will take away the pleasure that was first seeked out.
At Soif, I’ve always insisted on having simple foods. Just give the best ingredients possible and play with them as little as possible and let the real flavours shine through. Just like in winemaking, the least you play with it, usually the better the product you’ll have in the end. The reason for having very simple preparations at Soif, is to really let the wine shine.
To me a wine bar is not somewhere where you go for the most precise wine and food matches, it’s more for exploring wines.
I’ve become a huge fan of Greek wines. I was struck with Greece’s great history and tradition of wines. Their amazing wine culture with grape varieties only found in Greece, in addition to their great food culture.
Over the years, German wines have been undervalued and have had the stigma of having the ‘sweet wine’ reputation, which is false. German wines are the most complex, long lived incredible wines on earth. Germany makes wonderful dry white wines; however, their sweet wines achieve a balance that I don’t think I’ve ever experienced anywhere else. A wonderful synergy between acidity and sweetness.
It’s the perfect example of the importance of our environment and how it influences our tasting. Taste is something that is easily influenced by outside factors: time of day, temperature, your mood, who you’re with and atmospheric pressure. It is the influence of your environment on your appreciation of something. The same great tasting wine that you enjoyed on vacation basking in total pleasure, will not taste the same if you enjoyed it on a cold winter’s night after a long stressful day at work. Environment and frame of mind changes our taste even though it’s the same wine.
Véronique Rivest with some of her staff at Soif, including her General Manager Gaby Lamontagne and Executive Chef Jamie Stunt.
It’s huge as I don’t even consider us as a restaurant, we’re a wine bar! It’s a huge honour and absolutely exciting!
I always loved studying. Always wanted to be a ‘forever’ student. I was always afraid to specialize in one specific area by fear of missing out in other topics. With wine I touch everything: geography, history, chemistry, biology, marketing and economy. Wine allows me to touch my ‘generalist side’. Just wanting to push further, not wanting to be the best or be competitive.
No such things as sacrifices, they were choices that I made. It’s an investment, putting off trips and home renovations for my studies. My husband and family have always been very supportive.
I always wanted to give back to the younger generation of sommeliers. To give them the necessary tools, the knowledge that I have, to help them move forward in wine competitions. All Soif servers are hospitality professionals with solid wine knowledge.
I read everything I could get my hands on and lots of eating! Constantly trying new ideas for wine and food. And with the love of learning and sharing, it’s fun seeing what works and what doesn’t, and hearing what others think.
Human Resources is the toughest and the most rewarding. The people we work with are the most enriching. We are very fortunate to be in an industry that allows us to have instant gratification. Looking at guests be on cloud nine from their evening, but with that there are also guests that are miserable and have their complaints. Handling those types of personalities comes with experience.
You don’t choose your customers. That is where tact and diplomacy come into play!
I can’t get over the fact that writer’ constantly misspell the word “palate”. And not far behind, the use of the term ‘fruity’ or ‘fruité’ when describing wines. People typically use the term fruity thinking sweet, but in the professional wine jargon ‘fruity’ or ‘fruité’ refers to wines that have really ripe fruit flavours and aromas but can be fully dry.
Being curious and being humble. Stop worrying. Stop obsessing of what others think of you. It’s debilitating and stops you from doing things in life. Surround yourself with people who are real professionals that are supportive. As opposed to those that pass judgment and will put you down, and ironically those are the ones that more than ever, know the least and have a need to step on others to move ahead. Real professionals regardless of their field are modest and humble. They will guide you and when you make a mistake they will call you out on it, but will be supportive and help you move forward.
Soif will definitely be the focus for several years to come so that it can sustain long term success. Who knows maybe some babies will come from Soif. I’ve developed this wonderful network of friends and sommeliers from around the world that share the same passion and might open Soif in tandem with somebody else. Soif on the beach sounds pretty good!
In regards to competitions, I will always be involved in that aspect in one form or another. Whether as a competitor again in the future or as a coach for others who dream for more in their wine careers.
A wonderful sense of happiness!
• The role of a sommelier is not to tell you what you should eat or drink, but figure out what you like and suggest a wine that will make you happy. Their role is not to tell you what to have, but rather tell you what will happen if you have ‘this with that’.
• Try to understand the reaction of certain wines with food.
• Experiment with different foods and flavours.
• Play with wines that have tannins to understand its reaction to different foods while being mindful that tannins harden with fish and soften with rare red meats. For example: start by cooking a nice piece of fish, taste it and then taste your white wine. Proceed by adding some lemon juice to your fish and drink the wine again. The taste of the white wine will never be the same. By adding lemon juice to your fish, your white wine will seem to be less acid and fruitier. By contrast, if you like acidity you won’t enjoy that. Just like with steak. Cook two similar pieces of steak, one medium-rare and one well done served with a very tannic red wine. With the well done steak, the tannins will harden and stick out. However, with the medium-rare steak, the tannins will melt and become really rounded.
• If you don’t enjoy a bottle of wine, put the cork back in and try it again the next day to see if you change your opinion of it. Always give wine a second chance.
Throughout history and time, from regions spanning the globe, wine and food have always had a harmonious marriage. They complement and accentuate each other’s subtle nuances to the point where, when one is tasted alone, key flavour notes might not be so evident. And having had the pleasure of dining at Soif, and experience first hand what the right wine recommendations can make to an already perfectly executed meal, I can see how Soif has earned its deserved success!
And so I’ll take the advice of the Top Female Sommelier in the world and assign myself the arduous task of drinking more and more glasses of wine until I find one that pleases my palate…one sip at a time!
Cheers!
Oui, Oui Paris!! 🇨🇵🗼
My City of Love adventure, thanks to @uniworldcruises, was simply AMAZING!!
Discovering Monmartre and other famed locations that Paris is known for during my @retro_tour_paris was a thrilling bucketlist experience!!🇨🇵🗼🏍🥰
This was the ultimate way to see Paris and all its magnificent beauty - a Retro Sidecar adventure.🇨🇵🗼😍
I enjoyed switching from being in the Sidecar to riding back of the motorcycle. What a rush!!🏍
The crowds in Monmartre were sureal and loved taking photos of the Retro Sidecar. My skilled driver, Max, handled driving on the cobblestones with ease, especially as we drove at the famous Arc de Triomphe. I was a bit scared being low to the ground in the Sidecar, but felt safe even though cars were very close!🫣🏍
The Retro Sidecar experience brought me to many unforgettable sights, including the stunning Basilique du Sacré-Cœur de Montmartre - such beauty!
Beauty + Adrenaline = My Paris souvenir, that will last me a lifetime!!🇨🇵🗼🏍 🥰
When in Paris, this adventure is HIGHLY recommended! 👌 😍
#travelblogger #traveldestination #uniworld #ParisNormandy #DreamVacation #ExploreUniworld #retrocar #retrotour #presstrip #paris #monmartre #adrenaline #sidecar #passportready #bucketlist #luxelife #onceinalifetime #alwaystryingnewthings #outdoorfun #parisbyday #ifwtwa1 #tmac #tmactravel #tmacontario #thefoodteasetravel #lovemyjob #pinchme
Nov 3
All things luxurious and gold, this
is @chateauversailles 🏰👸🏼🤩
I had the opportunity to visit this magnificent palace during my S.S. Joie de Vivre voyage thanks to @uniworldcruises🛳🇨🇵
Château de Versailles cheat sheet:
🏰 Louis XIV (Sun King) created it
🏰 Louis XV (The Beloved) enjoyed it
🏰 Louis XVI and Marie Antoinette died in it.
The Palace is absolutely STUNNING!! The decor, fabrics, artistry, and much, much more can easily leave any person in awe! I loved walking through the most famous room of all, The Hall of Mirrors.. such richness and extravagance!! 🪞 😍
What was once a humble hunting lodge is now the opulent Château de Versailles. A time where lavish French royalty and luxury was a must, to becoming a symbol of inequality that incited the French Revolution.
Today, the Château de Versailles contains 2,300 rooms spread over approximately 63,154 square meters. It is one of the most visited palaces in France and a celebrated work of the 17th century. I`m in love with all the gold touches!!😍
Does the photo with the horse look familiar? This is Zeus, the mythical metal horse of the Paris 2024 Olympic Games Opening Ceremony at the Château de Versailles. 🦄
I learned that Marie-Antoinette is the only Queen that influenced Château de Versailles with her own taste and what a distinctive and glamorous taste she had. The photo of the bedroom is actually Marie Antoinette`s room with all the glitzy gold touches that she was known for, especially rich fabrics and draperies.👸🏼🏰
It is an incredible excursion that I recommend to anyone who enjoys history, royalty, art, gardens, and all things beautiful.😍😍
#UniworldCruise #ParisNormandy #DreamVacation #ExploreUniworld #travelblogger #traveldestination #versailles #versaillespalace #versaillesgardens #presstrip ##tripofalifetime #bucketlist #france #francetourisme #rivercruising #highlyrecommended #queenforaday #feelinglikeaprincess #lovemyjob #thefoodtease #thefoodteasetravel ##ifwtwa1 ##tmactravel #tmac
Oct 31
An art lover`s dream as I visited the founder of impressionism, Oscar-Claude Monet`s house, and famed gardens. 🎨🌺✨️
A day of exploration as we cruised along the Seine River, and I couldn`t wait!
@uniworldcruises S.S. Joie de Vivre had me exploring the region of Giverny, Normandy to Monet’s house and gardens. What a historical and artistic treat!! 🎨 🌺🤩
This was the second time I`ve had the pleasure of visiting the painter`s house, and let me tell you, the magic was still there and so much still to discover. The endless flowers throughout the gardens were breathtaking and left me in awe! 😍😍
For a food lover, Monet’s kitchen was truly impressive...I can only imagine the dishes that were made and happily devoured. 😋
Picture perfect afternoon with Monet. My S.S. Joie de Vivre journey continues... 🤩🤩
#UniworldCruise #ParisNormandy #DreamVacation #ExploreUniworld #foodblogger #traveldestination
#travelblogger #monet #monetgarden #giverny #cruising #rivercruising #francetourisme #normandie #thefoodteasetravel #lovemyjob #ifwtwa1 #tmac #tmacontario #tmactravel #normandie
Oct 26
I am absolutely thrilled to share that I was invited by @uniworldcruises as their special guest to experience their luxurious Paris & Normandy river cruise!!
🇨🇵🛳😍
I couldn`t wait to indulge in their finest amenities, explore the stunning sights of France, and create unforgettable memories.
The stunning S.S. Joie de Vivre is such a beauty, and there is so much to share. She was my floating hotel for a week, and I was open to all the adventures she was going to give. Staying in the Deluxe French Balcony stateroom spoiled me with the option of opening the grand window to take in the fresh air while enjoying the river views. What more could you ask for in terms of luxury?!🤩🤩
Everything from the opulent French inspired glitzy decor of the ship (inspired by 20th-century Parisian design) to the attention to detail to pamper guests like their handcrafted Savoir Beds of England was topnotch. To add more pampering, their impressive marble bathroom had everything to spoil your body, including a rainfall shower, heated floors, and heated towel warmer. Attention to detail from start to finish.
A heartfelt thank you to Uniworld for this amazing opportunity - I am truly grateful!
Let the Joie de Vivre adventure begin! 🇨🇵🛳😍🗼
#travelblogger #foodblogger #rivercruising #traveldestination
#presstrip #uniworld
#ssjoiedevivre #UniworldCruise #ParisNormandy #DreamVacation #ExploreUniworld #waunderlust #passportready #bucketlist #france #francetourisme #thefoodteasetravel #ifwtwa1 #tmactravel #tmac #luxelife #cruising #thefoodteasedrinks #lovemyjob #luxury #luxurylifestyle
Oct 22
The perfect marriage - garlic escargots and @moetchandon Ice Imperial Champagne 🍾 🥂😍😍
If you haven`t had the pleasure of tasting this incredibly refreshing Champagne, then I`d suggest you do it and do it now!! You`ll thank me for it😉😋
What is unique about this Champagne is the fact that it was created to be served over ice, hence its name - Ice Imperial. It is the perfect accompaniment to any dish or simply alone...sheer perfection!!
Here`s to more `occasions` or `simply because` 😉
Cheers🥂
#foodblogger #travelblogger #foodphotography #foodporn #champagne #champagnelover #icechampagne #moet #moetchandon #anyoccasion #justbecause #escargot #luxelife #thefoodteaseeats #thefoodteasedrinks #ifwtwa1 #tmac #tmacontario
Oct 12
Continuing my tradition of indulging at @martinpicard epic @cabaneaupieddecochon, this year`s harvest season happened to be their ALL STAR EDITION!!🤩🤩
This meant they would be `reviving some of their old and most beautiful harvest dishes ever conceived.` And they didn`t disappoint!! 😋😋 Indulgence taken to new heights!!
Here is the incredibly tasty lineup that was feasted on:
🍄 Scallop with mushrooms and corn coulis
🦆 Duck tartar with shiso leaves
🍕 Pizza: tomato pie with Dijon bechamel sauce
🥗 Burrata fruit salad: cucumbers, plums, mint leaves, melon coulis, and croutons
🐟 Salt cooked Trout with leek, tomato, and lobster bisque
🍛 Squash soup: squash, Foie Gras, Amaretti biscuits, gruyère cheese, and honey crisp apples
🐑 Lamb saddle with pork fat, sausages, and creamy polenta with a pepper sauce
🍆 Stuffed eggplant with smoked ham and tomato vodka sauce
🦆🐖 Shepherds pie with duck and pork
🥕🍰 Carrot cake: Classic staple recipe. Sunflower seeds, hazelnuts, and pumpkin seeds served with a carrot juice jelly
🥧 Apple pie with maple syrup, Foie Gras and cheddar cheese crème fraîche
🍫Choux pastry and chocolate ganache with raspberry cream and mint. Berries and herbs were picked directly from the on-site garden
It is an incredible feast for those who enjoy ingredients cooked and elevated in the most creative way!!
Till next year 😋
#foodblogger #foodphotography #foodporn #foodwriter #travelwriter #feastagram #feast #gluttony #classicrecipe #harvest #martinpicard #tradition #thefoodteaseeats #ifwtwa1 #tmac #thefoodteasetravel #thefoodtease
Oct 10
"Cook with love always, and people will feel it" - Chef @antonyannick70
It was a pleasure and honour to witness Chef Yannick Anton from @lecordonbleuottawa receive the Chevalier de L`Ordre du Mérite Agricole.
This award, bestowed by the French Ministry of Agriculture, recognizes his contribution to promoting French culture in Ottawa and across Canada through his work as a chef and culinary instructor.
🇨🇵 🇨🇦🧑🍳
Read about his extraordinary career in my article published in the Fall issue of @luxeottawamagazine
A lifelong passion for his craft - Congratulations again, Chef!!🏅🤩
#travelblogger #foodblogger #travelwriter #foodwriter #chef #cheflife #chevalier #meriteagricole #prestigious #accolades #frenchculture #promoting #published #luxelife #tmac #tmacontario #ifwtwa1 #frenchchef
Oct 1
It`s been a busy couple of weeks, but I wanted to share the love on this `must visit` eatery.😍😋
It was a treat to discover and dine at @amusekanata! This charming restaurant delivers BIG on flavourful dishes. It`s perfect for sharing and discovering new ingredients. A true gem! 🔥🙌
Here is the list of the tasty dishes that my table enjoyed:
🧀 TORCHED BRIE
🐟 TUNA AND SCALLOP TARTARE
🥩 STEAK TARTARE
🥩 BISON CARPACCIO
🍄 MUSHROOMS ON TOAST
🧀 HALOUMI
🐑LAMB SHANK
Both the restaurant ambiance and hospitality were top-notch...A must try! 😋😍
#foodblogger #foodporn #foodphotography #newexperiences
#sharingplates #sharing #ottawarestaurants #supportlocalbusiness #newdiscovery #amuse #amusekitchen #musttry #wantmore #thefoodtease #thefoodteaseeats #tmac #tmactravel #ifwtwa1 #indulgence #livetoexplore #livetoeat
Sep 26
Vegas wouldn’t be complete without visiting Freemont Street and taking in breathtaking sunset views from @stratvegas Tower. 😍😍
Experiencing a ride to the top of the Tower, at 1,149 feet tall - the tallest freestanding observation tower in the United States for a 2nd time, did not disappoint!! 😱😍
Several years ago I experienced the thrill of the X-SCREAM roller coaster - it "teeter totters you over the edge of the Tower from 866 feet high, propelling riders head first 27 feet over the edge of the tower. After being shot over the edge, passengers are dangled weightlessly above the Las Vegas Strip before being pulled back and propelled again. " 😱😱🎢 It was a BLAST, but this time around, I was a viewer... perhaps on my next visit 😉
Seeing the Vegas views and watching the incredible visual display of the @spherevegas was incredible.
All must do`s when in Vegas!!
#traveldestination #travelblogger #vegas #travelwriter #travelphotography #thrillingrides #vegastrip #strat #sphere #vacation #thrill #awesome #funtimes #getaway #tmactravel #tmac #ifwtwa1 #thefoodteasetravel #freemontstreet #mustsee #mustdotravels
Sep 15
Indulgence of any kind is a good one in my book, and indulging in a carnivorous feast at the award-winning Bazaar Meat by José Andrés, Las Vegas was EPIC!!🤩🤩😋
The attention to detail from both the back and front of the house was beyond exceptional. It was a true celebration of meat! 🥩🥩
I was in a very addictive meat trance - I loved every dish.🦪🥩😋😍
For the outstanding carnivore feast, these are the dishes that I feasted on:
✳️ Caviar Cone: crème fraîche, classic Ossetra caviar. 🤩🤩
✳️ A5 "Philly Cheesesteak": airbread, cheddar, Wagyu beef. 🔥🔥😋😋
This dish was HEAVEN in your mouth, that a second order was needed.
✳️ Sloppy Joe: beef Bolognese, steamed bun, straw potatoes.
✳️ First time tasting Shigoku oysters from Samish Bay, Washington, and they didn`t disappoint. 🦪🦪
✳️ Bone-In Strip Loin, Washugyu/Angus Blend. 🥩😋
✳️ Chateaubriand, Tenderloin, Holstein: (Brandt Beef, CA) Périgordine sauce and straw potatoes.
✳️ Buttered Potato Purée: butter, butter, more butter, some potatoes.😱😍
So silky smooth, it should be illegal!!
It was a bucket list item of mine to eat at this award-winning restaurant by this outstanding chef and humanitarian. 😊😊
Chef @chefjoseandres is founder of @wckitchen World Central Kitchen - first in the frontlines providing fresh meals in response to humanitarian, climate, and community crises. A real inspiration 🙌
#foodblogger #foodphotography
#foodporn #travelblogger #carnivore #feastagram #feast #joseandres #vegas #lasvegas #bucketlist #indulgence #epicfood #awardwinning #humanitarian #thefoodtease #thefoodteaseeats ##ifwtwa1 #tmactravel #tmac #meat #meatlover #meatporn #caviar #wagyu
Sep 13
Hello Arizona, and your jaw-dropping natural wonders! 😍😍
I didn`t think I could make the long bus ride from Vegas to Arizona to see the beautiful Canyon "X" in 40° degree heat... but I made it. It was hot, BUT it was sooo worth it!!
Light peaking through the incredibly beautiful and surprisingly smooth Canyon X was just spectacular. It`s amazing what nature can create. Canyon X is a hidden treasure in the heart of the Navajo Nation.
The 2nd photo displays why the canyon is called Canyon "X" - the opening of the canyon with the sky in the backdrop naturally forms the "X" formation.
Overall, the canyon trip surpassed all of my expectations, and I`m happy that I had the opportunity to see the canyon up close and be in the moment, on the sacred land. 😍😍
A must-see!!
#travelblogger #foodblogger #nature #hiddentreasures #naturephotography #naturalphenomenon #canyon #canyonx #navajonation #mustsee #tourist #bucketlist #desert #hiking #hikingadventures #tmac #tmactravel #ifwtwa1 #thefoodtease
Sep 11
From Nevada ➡️ Utah ➡️ Arizona to visit and explore incredible natural sights, including the famous Horseshoe Bend.
It was an incredible day seeing this sight up close.😍😍
The stunning Horseshoe Bend in @visit_arizona also referred to as the "east rim of the Grand Canyon". A geologic masterpiece sculpted by the Colorado River. I must admit that I was nervous taking these photo, as there are no rails or gates to prevent any accidents...and it`s very slippery. 😱
It was the perfect day to explore and get away from the glitz and bright lights of Vegas...atleast for a brief time😉😂
#travelblogger #foodblogger #traveldestination #travelwriter #arizona #horseshoebend #sightseeing #naturalphotography #nature #naturephotography #getaway #tmactravel #tmac #ifwtwa1 #thefoodtease #playingtourist #coloradoriver
Sep 8
Hello Sin City, it`s been a while😈😉
A getaway at the stunning @resortsworldlv, specifically Crockfords Hotel, made for a great trip to disconnect, have fun, and discover new things!🍹🍸🎰
Nightlife on the strip is a sensory overload... but that`s part of the fun😉
Delicious mojitos by the Crockfords pool made the scorching 40°degree weather bearable.🥵🥵🍹🍹
The mind-blowing @spherevegas is a literal driving distraction - its graphics are simply amazing!!😱😱
Love seeing the Venetian gondolas in action.
Stay tuned for some tasty activities, including some beautiful desert sights! 😃
#travelblogger #foodblogger
#vegas #lasvegas #lasvegasstrip #longweekend #disconnect #recharge #vegasbaby #onthestrip #friendsvacation #sphere #crockfords #ifwtwa1 #tmac #tmactravel #thefoodtease
Sep 5
The @brookstreetott hotel is a dreamy setting for couples embarking on their marital journey, especially with their all-in-one location. 🤩🤩
Discover their exclusive curated services in my recently published article featured in the Fall/Winter issue of the @ottawawedding magazine.
● Premiere wedding venue 💍✅️
● 18-hole championship golf course ⛳️✅️
● Exceptional cuisine 🍽 ✅️
Make your next stay a memorable one with the Brookstreet Hotel!
#foodblogger #travelblogger #traveldestination #weddingvenue #ottawa #championshipgolfcourse #golfcourse #curated #awardwinning #getaway #ottawawedding #ottawaweddings #travelwriter #ottawaweddingmagazine #published #lovemyjob #ifwtwa1 #tmactravel #tmac #tmacontario
Aug 24
An evening out to @anabellaskitchenandlounge was exactly what I needed...friendly hospitality, tasty flavourful dishes, and the perfect ambiance to enjoy a beautiful outing. 😊😋
Amongst the appetizers, I chose their HIGHLY addictive zucchini crisps, which were the bomb!! This is one dish where you wish they had endless offerings!!
😍😍
Another tasty appetizer was their arancini - simply flavourful. And the piece de résistance was their refreshing grilled Halloumi Salad. It was watermelon sweet and Halloumi salty...Simply perfect! They nailed this salad with all the different flavours.
The perfect summer outing!😊😋
#foodblogger #travelblogger #foodphotography #foodporn #ottawa #ottawarestaurants #supportlocalbusiness #diningout #summervibes #summerouting #thefoodteasedrinks #thefoodteaseeats #ifwtwa1 #tmac #tmactravel
Aug 17
Summer means...
BBQ time ✅️
Gardening ✅️
Relaxing ✅️
🪻🌺🐝🥩😍😋
Summer love...BBQ season in full effect!! 😋😍 These marinated pork blade steaks were delicious!!🥩😋
Basil, Thai basil, tarragon, and parsley... my little garden is growing!
Green thumb in full effect!! 🌺🪻
Love my lavender, and so do the 🐝 🐝
#foodblogger #foodphotography #foodporn #travelblogger #summer #summervibes #bbq #bbqlovers #garden #herb #herbgarden #greenthumb #lavender #summerrelax #timewellspent #thefoodtease #thefoodteaseeats #ifwtwa1 #tmac #goodtimes
Jul 28
Yesterday afternoon, I had the privilege of attending the "buffets des chefs," a delicious gathering at the French Embassy @franceaucanada in partnership with the Disciples d’Escoffier Canada. @disciples_escoffier_canada 🇨🇵🇨🇦
This tasty celebration included Disciples d’Escoffiers, chefs from @lecordonbleuottawa and @maisonoddo 👨🍳👩🏼🍳
The culinary event also included @veroniquerivest renown sommelier and owner of @soifbaravin being awarded as Knight in The Order of Agricultural Merit
(Ordre du Mérite agricole) for her constant promotion of oenology and French wines and terroirs. It is an order of merit bestowed by the French Republic for outstanding contributions to agriculture and food/gastronomy. Bravo!! 🍷🍷👏 👏
Another special moment included the induction of Ambassador Michel Miraillet as a new Disciple. When a new Disciple is inducted, he then undertakes to respect the Escoffier Spirit by taking this oath: "I vow to pass, serve and honor the cuisine, its culture and its continuing evolution".🎖🎖
Guests were spoiled with an endless assortment of French appetizers and delectable sweets, all with whom were created by talented chefs who are driven by passion. 😍👩🏼🍳👨🍳
Bravo to you all!!👏👏
#foodblogger #travelblogger #foodphotography #foodporn #escoffier #disciplesescoffier #knighted #culinary #induction #frenchcuisine #frenchfood #culinaryevent #buffets #thefoodteaseeats #thefoodtease #celebration #ifwtwa1 #tmac
Jun 28
Those who know me know I`m weak for tasty popcorn and @fromfarmtotablecanada
spoiled me with theirs!! 🍿 😋
Proudly Ontario-made and woman-owned, From Farm to Table Canada has debuted their limited-edition CNE Kettle Corn in collaboration with the Canadian National Exhibition @letsgototheex for the 2024 season.Their beautiful package illustrations captures the fun that we have, when at the CNE 🎢.
It`s the perfect blend of sweet and salty - my favourite!! 😍
They are available in two sizes: Family Bag and Grab & Go. Sold online as well as in retail chains and many independent stores.
This must-have snack for the summer is available until Labour Day.
Get yours today and enjoy!!🍿🍿
Jun 27
A couple of evenings ago, I had the pleasure and honour of being invited by my alma mater, @lecordonbleuottawa to witness Chef @antonyannick70 be awarded France`s L`Ordre du mérite agricole, the highest civilian honour from the embassy @franceaucanada 😃
This distinction recognizes the contributions of Chef Yannick to promote French culture in Canada and Ottawa specifically - through his work as a chef and instructor at Le Cordon Bleu Institute in Ottawa.
Special moments of the evening included Ambassador of France to Canada, Michel Miraillet sharing with guests the numerous accomplishments that Chef Yannick Anton has accomplished over the years. Simply remarkable!!👏👏
A very touching and inspiring moment came when Chef Yannick Anton gave praise and gratitude to his mentors, who helped him attain his dream in the culinary industry. He also reminded the graduating class of chefs to always have a vision and to never let it go.👨🍳👩🏼🍳😍
And it wouldn`t be a celebration without some tasty treats that exude French flare! They even had chocolate graduation hats - very cute and apropo 🎓🎓
Bravo Chef!!😊
Jun 22
Muy Caliente!!🔥🔥🌞🌞
With the insanely hot weather, nothing is more refreshing than this tasty Brazilian lemonade with some @bacardi Gold
Rum for the win!!🤩😋
And let me tell you, a pitcher was made...as it`s THAT delicious!!
At this rate, I will finally start to enjoy the summer heat...providing I have my `special` lemonade!😉
Cheers!
#foodblogger #travelblogger #cocktails #cocktailporn #brazilianlemonade #braziliandrink #summerdrinks #bacardi #rum #summerheat #summerheatwave #lemonadeforadults #thefoodteasedrinks #ifwtwa1 #tmac #enjoylife #enjoythemoment
Jun 17
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