There is a particularly welcoming energy I felt as soon as I walked in the door of the Pearson location of park9. Homely without being cluttered, clean without feeling sterile. Naturally, I was drawn to the large window facing the dog pool which I was lucky enough to be near for play time. A bright, clean space where the dogs can relax, run and be themselves as if they were on the beach or by the lake. Specially designed turf surrounding the pool allows for drainage and an extra level of cleanliness.

Several types of accommodation for your pet are available, including suites near or away from other animals. Some suites are equipped with televisions, and my absolute favourite feature, webcams! The most important thing when leaving your pets behind is piece of mind, and being able to actually check in on them and see how they are doing is paramount to that! It’s as simple as logging in to the website and you’ll have access to your pet’s suite and know that they are relaxed and taken care of.

One of my favourite features, especially as a pet owner who’s furry friend always finds her way to the bed every night is the slumber rooms! A large space with a large bed and all the amenities and features of a home bedroom complete with a highly trained staff member to keep your pet feeling at ease through the night. They won’t miss the cuddles while they are staying at the resort.

There are a few smaller details that I personally think really made park9 stand out for me. The first being the HVAC system. This is a hospital grade ventilation system that keeps each suite fresh and circulates air so effectively that you need not worry about ‘kennell cough’ when boarding your pets here. The lighting is also a game changer: the fixtures are actually windows on the ceiling that absorb sunlight and distribute it, allowing the animals to enjoy natural light as well as taking vitamin D.

It should be noted that park9 isn’t only for dogs, oh no, felines are more than taken care of here as well. The cat area is away from the dogs, ensuring a quiet and calm environment that cats love. Individual lofts that run floor to ceiling offer lots of space for exercise and exploration. There are larger cat suites as well so multiple cats from the same family can room together. Individual litter boxes and daily common area cuddle time with staff are among the features here for cats.

Now, I could continue to list more features of the resort such as amazing extended hours, one on one services, personalized feeding and medicine programs, and a spa that made me jealous. But the thing that I can’t state enough is the compassion and empathy I noticed in my interactions with the staff and in particular with founder Susan Rupert. A true love of animals and understanding of their importance in peoples lives is the foundation of the services offered here and Susan has that in spades. Being in charge of multiple locations and making sure the same level of care and clemency is prominent at each one is only possible when the person in charge is full of the passion Susan has.

Read more:

• The Best FlexDay Coworking Locations in Toronto
• Brasseries and Breweries in the Eastern Townships

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Craft Beer Styles

While there are so many different styles of craft beer, these 5 styles are approachable ones that will be a good launching point for your craft beer interests.

Getting Visual With It

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• Toronto Mixologists Are Raising The Bar

The post The Beginner’s Guide to Craft Beer: An Infographic appeared first on Food Health & Parenting Tips.

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Focused on the finish line. // Spring 2019 (Shot by @passing_me_by) #toronto #yyz #streetsoftoronto #ontario#canada #retail #torontolife #instagood#construction #building #city #urban #6ix#the6ix #ExploreCanada #canada#igerscanada #ohcanada #canadaday#ig_canada #oh_canada #igcanada#snapshot_canada #tourcanada#enjoycanada #discoverON #container#industrial #architecture

A post shared by stackt (@stacktmarket) on Jan 10, 2019 at 11:22am PST

A Community Hub

Built using shipping containers, “the space will house a mixture of local, national, and international brands and will deliver an immersive programming and events calendar to activate the community through unique offerings and experiences”.

“The vision for stackt developed while I was living in the area and noticed the lack of an interactive public space, which encourages community connection and engagement,” said Matt Rubinoff, Founder of stackt. “With stackt we are developing a community and cultural hub, which will provide the necessary space for Torontonians to gather, connect and discover.”

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The Best of the Best in Toronto

In addition to having state-of-the-art brewing space, stackt will be teaming up with local chefs to offer a unique experience where patrons can experiment with food and enjoy innovative beer pairings inside the brewery. “We are excited to pair some of the best food offerings from Toronto’s butchers, cheese and charcuterie shops, that have been curated to match perfectly with Belgian Moon,” said Michael Sullivan, Head of Food & Beverage at stackt.

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The shipping container brewery will be the first of its kind in Toronto.

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• Where To DINE Now: Shoushin
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Taking the Neighbourhood By Storm

Home to a rich assortment of independent eateries and bars, bookstores, record stores and beyond, chain businesses have never really found a home there. This is a defining characteristic of the area and one of the main reasons the Annex Food Hall is a perfect fit. Taking over the space formerly occupied by neighbourhood staple grocery store Superfresh, the folks behind the communal eating space had no intentions of doing anything but complementing the vibe of the neighbourhood by showcasing local vendors.

Keeping It Local

Having a diverse offering of locally owned and operated businesses was only the tip of the iceberg for this place. The same flooring and paint job remain from the Superfresh days, along with a few other choice appliances from the grocer. Along the walls are vintage photos of the area displaying the Annex’s rich history.

A Great Vibe

The vendors all work a communal prep area as well, adding to the shared feeling that I got as soon as I walked through the door. This has to be the most unpretentious food hall in the city. An abundance of shared seating and large windows offer an amazing dining experience. Add to that a cheerful busser and dining manager. This place runs like a restaurant but feels like a picnic.

As far the food is concerned, no matter your palette there is something here for everyone, and a single meal won’t run you more than twenty bucks. It won’t be long before there is a bar on site, offering local beer and signatures cocktails for each vendor.

Here’s a list of what you’ll find:

• PG Cluck’s – The juiciest fried chicken in the city, hands down.
• El Nahual – The homemade tortillas are a game changer.
• Dal Moros – Fresh handmade pasta to die for.
• Urban Herbivore – Approachable and thoughtfully prepared vegan.
• Mean Bao – The tofu and mushroom is a stand out.
• Eat BKK – Way more than pad thai. Try the Khao Soi.
• Smoked Up Meats – No need for a trip to Montreal for high quality smoked meat.

Whether you’re a student looking for inexpensive dining or parents looking to please the kids, Annex Food Hall has got what you’re looking for.

Read more:

• Toronto Dining Style
• Where to DINE Now: Bar Sybanne

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Malt Cousins

Innis & Gunn is a Scottish craft brewery that first started brewing in 2003 and is now found in over thirty five countries around the world, also becoming the number one most imported craft beer in Canada. It was only in 2016 however, after a crowdfunding effort that surpassed everyone’s expectations that Innis & Gunn finally had a dedicated brewery of their own.

Tullamore DEW is a classic Irish whisky which has been in production since the early 1800’s and named for the general manager and later owner of the distillery, Daniel E. Williams. A well recognized brand and taste in its own right it was only fitting that these two Kindred Spirits found each other.

There is even a wonderful video featuring Rick Mcmurray of the Irish band Ash and Scott Hutchinson (who, sadly, is no longer with us) of the Scottish band Frightened Rabbit performing the traditional Scottish tune Go Lassie GO, highlighting the powerful musical connection of the Irish and the Scots.

Now to the Beer…

Kindred Spirits is a stout that has been aged in oak barrels that were originally used to age Tullamore Dew. On first taste I get some classic stout characteristics – coffee and dark chocolate. This is followed by a velvety rush of vanilla, which is a flavour prevalent in both stout beer and Irish whisky, and this is what makes this combination so genius. The vanilla acts as a segue to the robust oak finish, which is subtle enough that I didn’t lose the original coffee and chocolate notes. It’s worth noting that I didn’t experience a lasting bitterness afterwards either.

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The Verdict

This beer is yet another amazing example of a deep and long running bond between two peoples. Go get this beer while you can! And don’t feel bad when you want to order this stout over a Guinness this St. Patricks day because it won’t be around forever.

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Introducing Kindred Spirits. More than just a new limited edition beer, it’s a unique collaboration, bringing the best of Scottish & Irish craftsmanship together to create a sensational flavour. Using the barrels of triple distilled @tullamoredew Irish Whiskey, Innis & Gunn’s Kindred Spirits is a silky smooth Scottish stout that is greater than the sum of its parts. Available now, Canada. #InnisandGunn #TullamoreDEW #kindredspirits #craftbeer #yum #beerlover #stpatricksday #whiskey

A post shared by Connor Currie (@innisandgunnconnor) on Feb 19, 2018 at 7:11am PST

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• Beer + Yoga = The Formula for a Fun-Filled Saturday
• Lambic Beer: What’s Not to Love?

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As someone who has spent nearly all my life living near large bodies of water, seafood has played a special role, from enjoying Fish and Chips made with Lake Erie perch as a child during family outings in Port Dover, to falling in love with oysters after a move to the West Coast (which led me to become an oyster shucker during my time there.) People are influenced by their surroundings, whether or not they clue into that fact

Chowin’ Down!

Arriving in Toronto’s Historic Distillery District, I can smell the chowder wafting from the entrance of the fermenting cellar out into the cold night. Upon entry, I am handed a wooden spoon and immediately know I’m in for a treat. First stop, Walter’s Caesar booth, serving up four different varieties of its signature mix, including a delicious vegan blend, which I highly recommend. My other favourite refreshments of the evening come courtesy of Side Launch Brewing and Southbrook Vineyards.

The variety of chowders is amazing. From delicious curry-based offerings to jam-packed bisque styles, and of course, the classic fish and potato approach. Some are delicate and supple while others are rustic and utilitarian. There isn’t a bad soup in the bunch! I most definitely won’t leave hungry. And the oysters. Can’t forget about the oysters!

And The Winner Is…

There are two “best chowder” showdowns during this evening, the first being decided by a panel of expert chefs and Ocean Wise affiliates, and the other is the People’s Choice Award. The judges choice is Chef John Morris of 360 Restaurant at the CN Tower.

His amazing chowder features smoked sablefish from B.C., Manitoulin Island Lake trout, bay scallops, and Fogo Island shrimp. People’s choice goes to my personal favourite chowder, from Chef Felicia de Rose of The Chase Fish and Oyster House.

Read more: 

• Ehime, Where Fish Feed on Oranges and Chocolate
• Don Alfonso 1890: Best Opening of the Year!

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Walking into the beautiful venue known as Grace, I was amazed at the subtle detail of the decor and sheer class of the whole place. 24,000 feet of tall ceilings, exposed brick and 24-foot statement wall, perfect for customizing the decor of any event. The venue itself is split into two areas: the spacious “Grace’s Room” and the more intimate “Tasting Lounge.” 

Warm and Inviting

The atmosphere at Grace is sophisticated yet open, classy and welcoming. From the gorgeous centre bar to the wonderful low lounging chairs and tables, to the bright, warm tones making up the decor of the evening. It couldn’t have been better suited to making us forget about the dreary night outside of the brick laden venue. Ample space for dining, entertainment and chef’s tables make for an impressive space for any event.

Down to the Nitty Gritty

The most impressive part of the whole, however, is definitely the kitchen, which is a marvel in its own right. Chef de Cuisine Sean Clayton was on hand to give tours. As someone who has worked for a very busy catering company, and in a very small space, my jaw hit the floor when I stepped into this kitchen. The sheer amount of space immediately put into perspective the scale on which Toben operates. I imagine the team here could effortlessly pull off canapés for 50 just as easily as a dinner for 100.

Two back-to-back hotlines are the first things you see when entering. Close by is an array of ovens, stockpots and virtually any piece of heavy duty cooking equipment one could imagine. Turn a corner and you find yourself in a more private setting for prep work, butchery and Chef Clayton’s favourite: curing. There is a modified fridge specifically for curing, which is a hit, given how delicious the samples were.

A Hidden Gem

Grace and the Toben Commissary kitchen are located close to the Junction, a little off the beaten path. Now that I know they are there, I think the path just got extended.

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The post Toben’s New Commissary Kitchen is Big Move Forward appeared first on Food Health & Parenting Tips.

I arrived one day to find the rest of the staff huddled around the taps at the end of the bar, anxiously anticipating the tapping of a newly arrived brew. In a matter of moments, the bartender came up from the basement, a couple people cheered as the tap was pulled and soon we were all handed a small, stemmed glass with a murky yellow liquid in it.

A Gueuze Like No Other

There was swirling, sniffing, slurping and sipping as we all started to put back the funkiest smelling beer I had ever come across. As soon as it touched my lips, synapses starting firing and my mind was blown. Suddenly, my palette was full with delicate flavours of herbs and orchard fruit, alongside what I could only articulate at the time as ‘barnyard’. There was a slight vinegar quality, but nothing like wine. It was unlike anything I had ever tasted. It was a Gueuze, from Brasserie Cantillon in Brussels, and apparently we had the only keg in the country.

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Doing research. Surprisingly, no hazy here. We’re ok with that.

A post shared by Saint Errant Brewing (@sainterrantbrewing) on Nov 12, 2018 at 6:20am PST

Brasserie Cantillon

Cantillon is family owned and operated brewery in Brussels, first opened in 1900 and still brews its beers in the traditional method. Gueuze is among several styles produced by Cantillon, yet one thing all their beers have in common is the harvesting of wild yeast to use in the fermenting process.

As opposed to carefully controlled amount of brewers yeast typically used. Picture a cool winter’s night in which a very young beer, the wort, is transferred to the koelschip, a flat holding area in which the beer is exposed to the crisp night air. It’s here that wild yeast grows, and gives the beer its unique flavour. After spending the night cooling, the beer is aged in oak and eventually blended together to create Gueuze. The same base beer is used for several different styles, but the starting point for all Lambics is the same.

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Breakfast Beer. #Cantillon #Lambic #geuze

A post shared by Michael Moeller (@buildingbreweries) on Mar 2, 2019 at 6:02am PST

The Cantillon brewery and attached Lambic museum are an absolute must visit if one is to travel to Brussels. Its close to the city centre and I guarantee you will find beer fanatics from all over the world there, ready to share a bottle of the tart liquid.

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30 years later and we’re at it again… this is our new batch of Brabantiæ! A blend of lambic brewed in Feb and March 2016 and aged in Port barrels. Bottled on Nov 20, 2018.

A post shared by Brasserie Cantillon Brouwerij (@brasseriecantillonofficiel) on Nov 21, 2018 at 7:38am PST

Cantillon isn’t the only producer of Lambic beer. Boon, Lindemans, Oud-Beersel and Belle-Vue come to mind). There are also brewers all over the world using this brewing method and taking inspiration from the traditional Belgian method to create unique beers.

A Beer For All

Lambic beer has a far broader appeal than just beer drinkers. I recommend this style for cider fans and wine enthusiasts alike. There is a delicate nature to this style of beer that has led it to be called the ‘Champagne of Belgium’. As this style once did for me, I do hope that a taste of a Lambic will open a door to a new world of flavours not only for the seasoned beer advocate but those looking to open up their palettes.

Read more:

• Where To DINE NOW: AMA – An Argentinian Supper Club
• The Berlin Museum

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Ontario’s Wine Regions

When I walked into the Royal Ontario Museum, I found winemakers from all of Ontario’s main wine regions on hand to represent what their terroir means to them. Also, to share anecdotes and stories of what made them start making wine in the first place and what keeps them going. One thing I’ve learned is that winemakers tend to have a special connection with where they create their wine. Whether it be a familial tie or a found-love of the area. Having so many minds together in one room made for a dizzying afternoon of laughs, connections and of course, spirit.

The Niagara Peninsula

When I think of Ontario wine, my mind immediately goes to one place: the Niagara Peninsula. The largest and most diverse of Ontario’s wine regions, it’s actually split into ten sub-appellations. This means there are enough differences in the wines produced that the term ‘Niagara’ isn’t descriptive enough to properly do these wines justice. Some favourites from this region include Rosewood Winery and Meadery’s Sauvignon Blanc, Charles Baker’s A and B side Rieslings, Tawse’s lightly carbonated Pet-Nat and Bachelder’s Chardonnay.

Prince Edward County

Prince Edward County is home to many amazing wineries and scenery. This makes it a perfect spot for a weekend getaway or a peaceful place to call home. The owners of Grange of Prince Edward County tend to agree. They are the only winery in the region using 100% estate grown grapes for their wines. Don’t miss their Pinot Noir, or the amazing and delicate County Cremant, a champagne style sparkling wine.

Lake Erie North Shore

Finally, the region known as Lake Erie North Shore is home to many wonderful wineries.  This includes Muscadere, who presents a stellar rosé, as well as an unforgettable Cabernet Franc. Known for its tobacco growing past, this region has switched gears in recent years. They are now becoming known for diverse and eclectic wines.

Ontario produces the most wine of any wine region in Canada, and the diversity of its products is a clear confirmation of that. With so many differing stories and ideas in my own backyard, it’s no wonder I can’t get enough of these VQA beauties.

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• Where to DINE Now: Bar Sybanne
• A Taste of Nova Scotia
• Two Guys and a Rosé

The post Wine Tasting in Ontario: We Just Can’t Get Enough appeared first on Food Health & Parenting Tips.

The Disconnect

Craft beer is a phenomenon, gaining traction in recent years. It doesn’t seem to be going anywhere. Folks looking for creative outlets, alternatives to the norm or simply wanting to be their own bosses have took it upon themselves to cultivate a world where there are no restrictions. They’ve found no reason not to do something daring. The problem here is everyone else may not be so daring. Maybe familiar things make people happy. This is where the disconnect between some beer drinkers and the craft beer world starts.

 

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A post shared by Burdock Brewery (@burdockbrewery) on Mar 16, 2018 at 1:43pm PDT

A Personal Passion

Beer fans who aren’t so familiar with craft beer have inevitably been brought to a tasting or on a brewery tour by a friend. This friend is likely eyeballs deep in the craft world. They might think just because you like beer, then you’ll love the local, fresh stuff. Maybe they’ve reached out on their own and ended up be dragged around breweries on foot by some pedantic know-it-all. Meanwhile kicking themselves that they paid too much for the service. Who wants to spend their hard earned money on an industry that is unwelcoming and looks down their nose at you?

The thing is, the people who truly care about making good beer also care about the people enjoying the fruits of their labour. Most craft breweries were started out of passion, an unbridled need to create something. Most aren’t big money makers, most don’t even have the capacity to brew enough to do more than just cover costs and pay employees. The brewers, book keepers, tap room staff and brewery tour guides aren’t interested in what the snobs have to say. They want to offer a piece of themselves to anyone willing to take a chance on what they are doing.

 

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A post shared by Blood Brothers Brewing (@bloodbrothersbrewing) on Jul 4, 2017 at 5:02pm PDT

Tell Them What You Want, What You Really Really Want

So next time you think about how the world of craft beer isn’t for you because they don’t offer what you want, think about what you want from them. If you are a fan of crisp, American style lager beer, then tell the person in the tap room thats what you love. They will happily offer the closest thing they have. Maybe you’re into refreshing European pilsners. Your server, I imagine, would love to recommend the local equivalent. Remember, these beers exist for the enjoyment of many. Not just the enjoyment of the few who regurgitate buzz words and scoff at the rest of us lager enjoying simpletons.

Read more:

• Raise a Glass to Michele Bosc
• Cocktail Hour: The Old Fashioned
• Pairing Chinese Food with Wine

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