Lesser known than it's American Cousin, Grey Owl is one of Canada's finest goat milk cheeses. Underneath it's rich mycelium network and dusting of ash lies a soft, velvety interior. Mild with notes of citrus make this a natural pairing for fruity wines, and smoked salmon.
Made in BC's wine region this is one of Canada's most balanced blues. While it's outer covering of Roquefort mold might indicate an overpowering cheese it's actually toward the mild end with a wonderful, earthy-sweet finish.
Made from unpasteurized sheep's milk, and produced for more than 4000 years makes Ossau Iraty a legend of the cheese world. Mild and tangy when young, it becomes strong and gritty as it ages with notes of olive and anchovy. Great for big wines, especially Bordeaux.
A classic goat cheese from the Poitou-Charente. Youthful examples are soft and velvety, with a cakey centre and a mild flavour. As it ages it becomes smaller, harder, stronger and more pungent with a greater intesity of 'goat' flavour. A great pairing for Sancerre.
Big in Quebec, and an essential topping for Poutine, cheese curds aren't quite a cheese, more a proto-cheese. From this step these curds could go on to become any number of different hard cheeses. They also make a great snack with a unique squeak.
A jack of all trades. With a great tartness followed by a sweet finish, a good chevre can be used for finishing salads, standing in for cream cheese, and punching up dessert.
Cheddar, when aged can become so much more than the rubbery orange products found in grocery stores across North America. Traditional cloth bound varieties are produced the world over yielding complex, earthy flavours, while large production block cheddar when aged produces intense sharp flavours and fields of dense crystalization. Great with Cider.
From the Province of Berry in Central France, this cheese is truly an icon. As the story goes it gained it's flat-top after Napoleon returned from an unsuccessful trip to Egypt and upon seeing the cheese he became so enraged he drew his sword and lopped off the point. Either way it's a delicious raw goats milk cheese, dusted in ash, with a cakey interior. Great with Sauvignon Blanc wines.
We all have to.
One of the first breweries to open in Mount Pleasant. It was striking for it's stark minimalist design that some might have called 'clinical', but quickly became known for a fantastic and ever evolving range of beers.
More from the Brewery. Where the sweet nectar pours.
Another of the initial offering of craft breweries after the government relaxed some of the liquor laws in the province. It stood different from the rest in it's wild experimentation, that led to numerous easily drinkable beers.
Where electricity reigns through the power of guns and the will of coffee.
Is life, cured tuna sandwich at Delicatas Seattle, found right after I got off the train, a lucky find... with a side of spicy tomato juice, fortified with a healthy dose of vodka and lamb jus.
Get a coffee, cause it's 10am and you left Vancouver at 630.
Once known for it's, like, Really big trees, the Pacific Northwest is becoming a mecca of booze, and it's more than just beer. Check out this rum from Portland.
AKA a Classic Martini. Made lovingly, shot with mamiya 645 / colour film, drank by me.
AKA Perfect Bourbon Manhattan. Made and shot in studio with Mamiya 645 / Colour Film, drank by my lighting assistant.
AKA Whiskey. Poured and shot in studio on Mamiya 645 / Colour Film. Drank all around.
A pristine negroni @ L'Abattoir
Margarita @ L'Abattoir
I enjoy making soup, did this one up with roasted red peppers, topped with cilantro and sour cream, with a side of home made corn tortillas.
With rosemary and black sesame, before going in the oven. One of my first attempts.
Had at Zipang provisions. First time I had been in the space since Bo Kong shut down in 2011.
Possibly at Main Street Brewing, but I can't be sure.
One of my favourite shoots. The restaurant has so much character, from the taxidermy to the walls they hang on. Great lighting, and great fried chicken.