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THE CHEF & SOMM BLOG
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Rebecca Meir | Sommelier
Aug 27, 20181 min read
“Conversation - Food & Art”
About the food & pairing:Braised Radish, Candied Ginger, & Cress, Served on Leo Krukowski bronze art This rosé adds a vibrant colour and...
Rebecca Meir | Sommelier
Jun 26, 20181 min read
Tomato Gelée, Pan-seared Scallop, Tomato and Olive Salad, Finished with Tomato Foam. Paired with Dom
About the food & Pairing: Tomato Gelée, Pan-seared Scallop, Tomato and Olive Salad, Finished with Tomato Foam Flavours notes of tomato...
Eyal Liebman | Private Chef
Jun 19, 20181 min read
Fruit and Sea
About the food & Pairing: Tomato Consommé, Pan-Seared Scallop, with a Squid Ink Tuille, Fennel Fronds The acidity and fluid texture of...
Rebecca Meir | Sommelier
Mar 29, 20181 min read
Spectrum- Roasted Cornish Hen & Liver Pâté paired with Ambroise Saint Romaine 2013
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...
Rebecca Meir | Sommelier
Mar 15, 20181 min read
Salmon Tataki & Billcart Salmon Champagne
About the food & Pairing:Salmon Tataki with Cucumber, Kiwi and Apple Chef Liebman’s vibrant appetizer paired with this refreshing...
Rebecca Meir | Sommelier
Mar 15, 20181 min read
Shrimp and Milk Chocolate Bonbons & Moët & Chandon Champagne
Shrimp and Milk Chocolate Bonbons & Moët & Chandon Champagne
Rebecca Meir | Sommelier
Mar 15, 20181 min read
The Hunt – Roasted Leg of Wild Boar with Peppers, Fingerling Potato and Pink Grapefruit.
About the Wine: Exactly what you’d expect from a quality Châteaneuf-du-Pape, this finely-crafted blend of Syrah, Grenache, Mourvèdre and...
Rebecca Meir | Sommelier
Mar 15, 20181 min read
Overture – Foie Gras & Banana Cordon Bleu, paired with Cassis Monna & Filles
The dish & Pairing: Foie Gras, Apple in Maple Syrup & Banana Cordon Bleu There is something very Canadian about this dish with maple and...
Rebecca Meir | Sommelier
Mar 15, 20181 min read
Roasted Heirloom Carrots with Cumin-Scented Pear Sorbet and Frisée, paired with Labouré-Gontard Brut
About the Wine: When a Crémant de Bourgogne is made in the Méthode Traditionnelle, it’s a great alternative to pricy Champagne. This dry...
Rebecca Meir | Sommelier
Feb 1, 20185 min read
Contrary in February; Why I’m not a fan of Dry February
Dry February is a campaign by CHIL Fundraising which benefits The Canadian Cancer Society. The idea is to completely abstain from alcohol...
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