Rémy Martin is visiting Calgary to offer up the Heart of Cognac Experience. It's a VIP treatment where you learn about blending cognac, and the history of this luxury brand. Will you get notes of apricot and chocolate or maple syrup and pancakes? It all depends on your palette, but this wonderful lesson in luxurious history should be experienced.
Tool Shed Brewing is the latest craft brewer to pop up in Calgary. While they may not get websites, they get social media, packaging, oh and beer. The beer is what this is supposed to be about, right? Well, sort of. It's easy to make a good beer, what makes it great and keeps customers coming back is the small stuff.
It was May 13, 1969 when bartender Walter Chell concocted the world’s first Caesar for the opening of a new restaurant. Marco’s Italian Restaurant was opening at the Calgary Inn and Chell was championed with creating something that would pair with the Italian fare.
The original Caesar recipe had mashed clams, tomato juice and vodka. The clams being the twist on the already popular Bloody Mary. The clam / tomato idea was drawn from the flavour of Spaghetti Vongole (tomato sauce with clams).
Later Chell would help market Clamato juice, a blend of clam nectar and tomato juice from Mott’s that’s a truly Canadian creation and a key ingredient of any Caesar.
Caesar garnishes, however, are open to interpretation. Celery stalks, asparagus, prawns, even bacon have been seen adorning celery salted rims of Caesars.
Wonderful bubbly, packed with peach and pear notes! Want to service bubbly at your wedding or large reception but not break the bank? This is your go-to sparkler. Can’t beat the value/taste/price ratio. Yum!
Natalie is a fan of both prosecco (Italy) and cava (Spain) as great affordable alternatives to traditional Champagne. It’s the same festive spirit you get from a sparkling wine, they just can’t be called “champagne” because of copyright issues. Only French wines can be called “Champagne.”
A rich, smoky Champagne, with hints of marzipan and fennel seed accenting honeyed malt, bread dough, baked apple and gingersnap flavors. It’s all focused by intense acidity, which meshes beautifully into the layers of flavor and refined texture, with a lingering finish.
If bubbles aren’t your thing, then try pouring a little cassis into your glass to make a sweeter Kir Royale or grab a bottle of Riesling. MacLean recommends those from the Okanagan as a crisp drink to have while wandering the tapas tray.
I should add that Natalie MacLean‘s smartphone app is a must. It’s easy one of the best online to help you not only manage your wine library and tasting notes, but it has a barcode scanner to get you access to her reviews and each wine comes with a list of 6 or more recipes to create the perfect menu.
Dad. Broadcaster. Writer. Media Disruptor. Team Diabetes Champion. Double Guinness World Record Holder.