Eat This! Drink That!

In the last few months I've had wonderful opportunities to talk about wine with industry thought leaders.  Anthony Gismondi has been writing about  and broadcasting on the topic for more than 3 decades.  We have a conversation on the changing nature of Canadian (and International) wine scene. There is also the importance of wine writing in expanding an educated audience; Anthony reflects on influencing past, present and future purchasing habits.

Dara Sutin shares her enthusiasm for Cooking From Home, the project that has already garnered $15,000 in support for the non-profit Not 9 to 5.  This organization helps those in the hospitality industry who have mental health issues or struggle with substance abuse. Workers in restaurants, and food service generally, have been drastically impacted by the Pandemic; this has exacerbated challenges for many.   Together with input from chefs, illustrators, photographers, Dara (chef, writer and food stylist) launched this online and downloadable guide.  She hopes to go to a hardcopy version in 2021.    In this episode of QOL Dara also shares what a food stylist is and what they do.  

Guests Shelley Busch  (Culinary Coordinator),  Yura Monestime (Director, Academic Operations and Business Development), and Chef Professor Derek Lawday join in conversation on this recent episode of QOL. The culinary program at North Bay's Canadore College is 3 decades strong and delivers kitchen skills, management and more. Naturally we talk about how the program works, who it serves, and the outcomes of both the 1 and 2 year streams.  100 Elements is their hidden gem of a teaching restaurant.  At this time they offer only curbside pick-up, not dine-in. 

Sue (Suzette) Peters started a small destination hot beverage, decor and dessert space on Cedar Street.  It has grown and now after 4 years she is ready for the next transformation.  We talk about her journey and her aspirations.  Once we emerge from this current (January 11th, 2021) lockdown Sue will take time and re-invent the space.   With the onboarding of Chef Mark Currier The Cedar Nest offers private and fine dining experiences as well delightful lunches and the chance to just sit down and slow the spin of the world over coffee, conversation, or contemplation. 

I may be wrong but it is my belief there are no other wine bars north of cities like Toronto, or Ottawa/Gatineau.  Stephanie Piché wanted to remedy this and with her expert knowledge has created a new and novel space.  Wander Food & Wine has a collection of regions, grapes, and styles that celebrate the gift of the vine.  Small plates compliment the by-the-glass and by-the-bottle service.  The décor is delightful, the selection extensive.  

Brewmaster Michael Guillemette, owner John Arnold, plus partner and veteran restaurant operator Stacey Cameron, have put their heads together on this marvelous departure from the ordinary.  This is no micro-brew pub, and it isn't a road house either.  What is is the best of several worlds. Beyond offering great ales, lagers, IPAs, stouts and sours it has a storefront retail operation that sells beer, granola, house-made caramel popcorn, pizza, pies, and bread.  Innovative tastes, a super shareable menu, and plenty of parking add up to what is a super situation .  Out of the ordinary is definitely a way to describe what you will find here.  "Everyone today can pretty much make good beer; I aim to offer better than good," sates Guillemette.  

I read a statistic that said Ontario has 4.6 million adults over the age of  65 (Brooke Davies 2020) and as both a political force and social force this is a significant group.  Dr. Pianosi - a gerontologist who lectures at Laurentian University (Huntington) in Sudbury - educates me on correct terms, perspectives on aging and  ageism. She speaks on how our society is changing and adapting to a growing population of older adults as well the opportunities it presents. 

They kept crossing paths, sometimes they worked together: and their views and aspirations aligned.  Dave Temmerman and Jason Heaton started Hardrock 42 Gastropub 10 years ago.  In search of a perfect Reuben sandwich I returned to this beer Mecca and had a good long chat with Chef Dave on their journey and the present and future.  

Opening a place during COVID is a bit contrarian, but for Roberto Ferrucci it was the right time.  November 26th by only word-of-mouth the crowds came and took away.  This is no sit down place; it is strictly take-out.  There are 5 styles (or customize) that are all New York inspired.  Thin crust with the freshest of ingredients they emerge from the 100% wood-fired oven to rave reviews.  

A conversation with Marissa Holla is always interesting. As the concierge at Palladino BMW she talks about the choices, options, and joy of driving a BMW.  

This is a conversation about air travel, the effects of the Pandemic on the industry, and specifically the operations of Fly Sudbury.  CYSB or Sudbury Airport has, like so many, experienced a significant decline in travelers, flights, and associated revenue.  I speak with Jean-Mathieu Chenier from the administration of Fly Sudbury about current conditions, safety and health protocols / procedures, and aspirations for recovery.  

Henry Jeffreys knows more about what trends we have seen and are seeing.  He tastes routinely, and writes about what he crosses paths with and experience in the glass and on the shelf.  We talk about British Wines and the changing nature of consumer choice in the UK and globally.  Hours ahead of North America they are actually leading us also on wine knowledge and food and beverage writing.  Henry generously talks about the whole of the hospitality industry during the Pandemic. 

This is the second time I've recorded an episode with Denise Regaudi.  Denise owns Huckleberries Chocolatiers in downtown Sudbury. Truffles and treats this is the place to take a deep breath and absorb the aromatics exotic and enticing.  Buy a box and just see if you can stop at one bite of joy.   

The Pagnuttis are Northern Security.  I have known the family and watched the company grow from locksmithing to that and so much more.  Mike has now 25 years of full-time engagement taking on ownership from his parents.  The transition from keys and door locks to robust deadbolt systems and electronic access by cards, fobs or even your smart phone is moving at a rapid pace.  Don't be the victim of a B&E.  "Better to make changes 2 months too early, than 2 weeks too late," shares Mike.  By failing to evaluate your current status you could be leaving the door open to financial or object loss, and a reduction of your enjoyment of life.  I talk with Mike on how you can improve the peace of mind of home and business owners.  

A landmark for breakfast on the Sudbury map, Jak's has been here for more than 3 decades. Drawing in people on the road to work, or families on the weekends, this is both on your way and a destination.  Chris is the new owner, and he is not messing with the success of this place.  Menu has all the favourites and only minor tweaks have been instituted to reflect 2020.  His Mom makes pies!  I have yet to try her Pecan Pie.  Listen along as Chris shares how this - his first venture from the back-of-house - entrepreneurial journey has been just the right thing at the right time.   

I worked for Laurel back one or a few decades back.  Her company, Propeller, advances the awareness and supports sales growth for the Wines of South Africa (WOSA) in Canada.  There is great value in wines from this "old world" wine region as well as exciting flavours and traditional noble grape varieties.  If you are unfamiliar with Chenin Blanc or are looking for bang for your buck check out wines from South Africa.

Can you recall the first time you tasted something new?  I think many of us can.  I believe my first experiences with Hummus was 40 years ago on Bloor Street in Toronto.  Like so many taste adventures it was illuminating.  We asked "why have I not had this before?" It was a very good question.  Canadians were waking up to global cuisine!  For Deke Zaher Hummus has always been a part of his world, his diet, his cultural identity.  Zaher's Small Batch has become a Sudbury staple.  You can buy it at grocery stores, and certainly at his shop on Elgin near MacKenzie streets has all the flavours.  Locally made, fresh, and preservative free his product line has names like Number 13, Baba Mia, and Sunshine.  Passionate and ever so enthusiastic Deke shares his story of transformation and desire for awareness and inclusion.  

CEO Alain Desmeules of ewool shares the story of growing up and facing Canadian winter in Chicoutimi.  It's six months of slush, cold, and snow for most of us.  How to be warm and stay warm is sometimes a challenge. It can crush your enjoyment of the beauty of the season! Sure layers are part of the solution, but what if there was a technology that could answer the call.   Frustrated and disappointed by what was on the market Alain developed and launched ewool's  Powerful Heated Wearables into the world of exploration, cold weather work... and provided a solution to the "I hate winter" mantra of Canadians coast to coast to coast. 

I grew up with birch trees, rocky shores, and the smell of wood smoke from the sauna.  Allan at  Kangas Saunas shares his perspectives on the values and methodology of enjoying a sauna.  This business has been open since 1968 and serves not only the Finnish and Nordic community (a significant proportion of the Thunder Bay demographic), but even travelers passing through northwestern Ontario along the Trans-Canada highway.   

This program's ideas of a hotel alternative as a place to stay is transferable world-wide.  I don't know why there aren't more hostels like this across our country.  Holly Watson has hIt on the perfect blend of personal space,  common space, and genuine hospitality.  It is more than the sum of its ingredients!  From welcome to good-bye, my stay in Thunder Bay was uplifted by each time I walked down the street and  opened the door at The Haven.  Holly and her staff (a nod to the ever present helpfulness and engagement of Hanuman) plus "Boss" -  the house dog friend - have made this a true Haven!