Entries Tagged as 'Food'

Mother’s Day Gift Ideas for 2015

May 7, 2015

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This Mother’s day  (Sunday, May 10th in case you forgot) stop by EQ3 to pick up that perfect gift.  We’ve put together a few gift ideas and our theme is brunch!


1. Coast Marble Bowl – Made from natural white matte marble with grey veining, display fruits, decorative objects, and other items in this decorative bowl.


2. Acre Napkins – 100% woven cotton, machine washable and available in light grey, green, blue, and white.


3. Marimekko Mugs – Select from a wide range of patterns, these mugs are made from microwave and dishwasher safe porcelain.


4Sagaform Accent Coffee Pot – Keep your coffee warm all morning in this carafe with a no-drip pour and ergonomic rubberized handle.


5. Mono Umbrella Stand – An elegant place to store your umbrella and the jewellery of any foyer.


6. Bruno Throw – This soft and chunky throw is hand knit in a neutral grey.


There are plenty more gift options available online and in store. Oh, and don’t forget to pick up flowers and a card!


Happy Mother’s Day!

Spring Martini

Apr 15, 2015

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Here’s a simple, refreshing martini recipe to celebrate the arrival of spring. You’ll need to make a simple syrup by bringing equal parts of sugar and water to a simmer on the stove top and allowing it to cool. Then, grab a martini shaker and add the following:


– Ice Cubes
– Fresh rosemary (strip the leaves directly into the shaker from a sprig about 10cm in length)
– 2oz freshly squeezed grapefruit juice
– 1oz simple syrup
– 1oz Canadian Rye whiskey


Shake vigorously to infuse the rosemary flavour and pour into a martini glass. Enjoy spring!

Cinnamon Heart Soda

Feb 11, 2015

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Terrace Tumbler

Terrace Tumbler


Cinnamon Heart Soda is surprisingly refreshing and easy to make. All you have to do is make a simple syrup using cinnamon heart candies! Add the following ingredients to a small pot and bring to a simmer while whisking on the stovetop.


– ¼ cup of sugar
– Heaping ¼ cup of cinnamon heart candies
– ½ cup of water


The cinnamon heart candies will dissolve almost completely. Pour the syrup in a bowl or container and place it in the fridge without a lid to cool. There is no need to strain the syrup, as you pour it, any pieces of the candies should remain at the bottom of the pot.


Once your syrup is cooled you can mix the drink. In a glass, add the following:


– Ice cubes (we froze one cinnamon heart candy in each ice cube for extra flavour and to make the cubes red)
– 1oz cinnamon heart syrup (add more to taste if you like it sweeter)
– 1oz vodka
– The juice of one lemon wedge


Stir the ingredients together and top it all off with soda. Happy Valentine’s Day!

Ginger Apple Cocktail

Nov 5, 2014

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AppleGingerCocktail-3_working3Crisp Champagne Glass – Buy it here


Here’s a simple autumn inspired cocktail using fresh apples, pear vodka, and ginger ale! You will need to make a simple honey syrup by combining two parts honey to one part boiling water. Stir to dissolve and allow to it cool slightly.


In a cocktail shaker add:
– 1 oz pear flavoured vodka
– .75 oz lime juice
– .75 oz honey syrup
– 3 slices of fresh apple


Use a muddler to break up the apple slightly, and to combine the ingredients. Add a hand full of ice and shake to combine. Pour into a glass on top of fresh ice and top it up with ginger ale. Add a thin apple slice to the rim as garnish and Enjoy!


The First Annual Poutine Cup

Sep 26, 2014

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I was lucky enough to snatch one of the 400 tickets to the first annual Poutine Cup in Winnipeg. Fort Gibraltar, a historic site in the French quarter of the city, hosted, and the folks at Charcoal Collaborative were the brains behind the operation. Ten restaurants participated and came up with an equal number of mouthwatering poutine creations. From fries soaked in pickle brine, to house made cheese, all of the restaurants brought their “A” game. Half Pints, a local craft brewery, sponsored the event and offered samples of their St. James Pale Ale and Oktoberfest lager.





Diversity’s “The Definitely Not Vegan” paired with Half Pint’s Oktoberfest lager.





Ready to dig into the Cornerstone’s “Nacho Ordinary Fries”.


The evening couldn’t have been better, with a friendly, low-key atmosphere, ideal location, fantastic food and drinks, and an abundance of Bothwell cheese curds. I started off with great vigor and plowed through the first five vendors, but had to slow down and share the remaining dishes due to a looming food coma. The weather was also in everyone’s favour, providing a crisp fall-like breeze to aid digestion with only a trickle of rain midway through. Towards the end of the night, the Pink Socks got on stage while the ballots were being counted and the judges made their final decision.



Bernstein’s interpretation of a reuben – poutine style.





Aaron from Bernstein’s dishes out some delicious grainy mustard beef gravy.



The Grove’s decadent spin on poutine, featuring pulled duck confit and a sour cherry glaze.


In the end, MAW’s won the Judge’s choice with “The Schwartz”, and Marion Street Eatery’s “The Sweet n’ Salty” stole the hearts of the crowd, winning People’s choice. The event was a success and after all the poutine was eaten, the last drops of Oktoberfest were sipped, and goodbyes were said to familiar faces, I had to be rolled home. Needless to say, my poutine cravings have been put to rest for the time being, but I’ll be raring to go for next year’s cup and I can’t wait to see what else Charcoal Collaborative has up their sleeve.





Warming up by the fire enjoying Pizzeria Gusto’s beef osso buco gravy smothered poutine.




Participating Restaurants:


“The Gluten Free Vegan”
Miso gravy, tofu ‘feta’, pea shoots, and peas.


“The Definitely Not Vegan”
Smoked gravy, turkey skin seasoning, and house made cheese.


Promenade Café and Wine
Half Pints Stir Stick braised short rib, smoked cheese curds, and bone marrow gravy.


Bernstein’s Deli

“Reuben Poutine”

House corned beef, sauerkraut, grainy mustard beef gravy, and cheese curds.


The Cornerstone

“Nacho Ordinary Fries”

House chorizo, nacho cheese sauce, Bothwell cheese curds, diced tomatoes, scallions, and charred scallion aioli.


The Tallest Poppy

Chicken gravy, fried chicken bits, and cheese curds.


Marion Street Eatery

“The Sweet n’ Salty”

Bothwell cheese curds, apple onion relish, Jack Daniel’s gravy, goat cheese, and spicy bacon and candy almond crumble.


Pizzeria Gusto

Beef osso buco gravy, fresh Bothwell squeakers, and gremolata.


Peasant Cookery

“The Family Meal”

Chorizo, smoked hock gravy, and Bothwell cheese curds.


MAW’s Eatery & Bar

“The Shwartz”

Dill pickle fries, caraway smoked cheese curds, mustard, and beef brisket gravy.


The Grove

Magical truffled gravy, Bothwell white cheddar curds, pulled duck confit, sour cherry glaze, and duck crackling.




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