Entries Tagged as 'Food'

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.




Pumpkin Kahlúa Coffee

Sep 11, 2014

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Marimekko Kukkuluuruu Mug – Buy it here


Are you discouraged from making homemade pumpkin pie for Thanksgiving because having a quarter can of pumpkin puree leftover is unsettling? Here’s a solution… Make pumpkin Kahlúa coffee with it, obviously. Add 1 Tbsp. of the pumpkin puree to your mug with 1 oz of Kahlúa and two or three pinches of ground cinnamon. Mix it all together and fill the mug with your favourite coffee. Add cream, milk or sugar to taste and top it off with some whipped cream and another sprinkling of cinnamon. Enjoy!



Simple Summer Cocktail

Aug 7, 2014

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Here’s a simple summer drink recipe that’s easy to make and only requires a cocktail shaker or a muddler. Instead of using a simple syrup of sugar and water, which needs to be brought to a simmer on the stove top, this drink uses an easy to make honey syrup. Simply boil some water in a kettle or on the stove and mix two parts honey to one part water.


In a cocktail shaker add:

– a hand full of ice
– 1oz honey syrup
– 1oz amber or spiced rum
– 10–12 mint leaves
– juice from half a lime


Shake and pour into a glass on top of fresh ice. The ice in the shaker will crush the mint to flavour the drink. I prefer to use a shaker instead of a muddler because it strains out the larger pieces of mint when you pour. Add soda water and stir to finish.


If you do not have a cocktail shaker, you can add the ingredients listed above, except for the ice, directly into a glass and use a muddler to crush the mint. Strain, if desired, and then add the ice and soda and stir. Enjoy!

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