About the food & pairing:Pan seared scalloped shaped daikon, chickpeas & coconut curry sauce The traditional, by the book pairing would...

About the food & pairing:Braised Radish, Candied Ginger, & Cress, Served on Leo Krukowski bronze art This rosé adds a vibrant colour and...

About the food & pairing:Le Puy Lentils, Bone Marrow, Pear, Parsnip Purée and Crispy Deep Fried Kale Chef’s hearty dish goes well with...

About the food & Pairing: Chocolate Ravioli, Cherries, Pork Loin, Parsnip Purée and Vegetables The presence of chocolate in the pasta,...

About the food & Pairing: Tomato Gelée, Pan-seared Scallop, Tomato and Olive Salad, Finished with Tomato Foam Flavours notes of tomato...

About the Food & Pairing:Roasted Cornish Hen on Calf’s Liver Pâté, with Black Rice, Cherries and Mint. The calf’s liver pâté has an...

About the food & Pairing:Salmon Tataki with Cucumber, Kiwi and Apple Chef Liebman’s vibrant appetizer paired with this refreshing...

Shrimp and Milk Chocolate Bonbons & Moët & Chandon Champagne

About the Wine: Exactly what you’d expect from a quality Châteaneuf-du-Pape, this finely-crafted blend of Syrah, Grenache, Mourvèdre and...

The dish & Pairing: Foie Gras, Apple in Maple Syrup & Banana Cordon Bleu There is something very Canadian about this dish with maple and...

About the Wine: When a Crémant de Bourgogne is made in the Méthode Traditionnelle, it’s a great alternative to pricy Champagne. This dry...

“The notion of absolute truth is one of the worst enemies of art.” Chef Liebman reminds me often. As a sommelier who was trained in a...

About the Pairing: The tannins of this bold wine cut through the fattiness of the beef, while that same fattiness serves to mute the...

Recently I had the pleasure of attending the Best European and South African Sommelier Competition in Vienna, courtesy of the Austrian...