Episode 2: rhubarb, Sanagan’s, olive oil, scotch & cappuccinos
Rhubarb (Photo by mwri/Flickr)
Toronto is hot, hot, hot today. Whether you’re sunbathing on the deck or hiding in the shade, we’re pleased to provide you with audio company with the second episode of Tongue & Cheek.
Contents: 0:51 Howard Dubrovsky, co-chef/owner of L.A.B. shares his tips and favourite recipe for rhubarb 4:48 Peter Sanagans discusses the objective of Sanagan’s Meat Locker and sourcing local meat 13:30 Olive oil importer Dolores Smith helped us understand the pantry staple better with the ABCs of EVOO 21:09 Ben talks scotch with Kelly McAlonen of Quinn’s Steakhouse and Bar 29:02 Andrea discusses her quest to find some of the GTA’s best cappuccinos with some help from Sam James Listen (Runs 33:55):
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Related posts:
Sam James shows us how he makes his perfect cappuccino
Sanagan’s Meat Locker photo gallery
Kelly McAlonen’s list of must-try scotch
Coming up:
Dolores Smith’s olive oil facts
Music:
Soul Walking by Juanitos
Darien Gap by Josh Woodward
Crazy as by Julandrew
These Days by Robin Grey
Gissle by Tha Silent Partner
Special thanks to Josh Ratcliffe for his editing and mixing help.
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Comments ( 3 )
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Sam James Coffee Bar | 297 Harbord Street | 647 341 2572 | samjamescoffeebar@gmail.com | Mon-Fri 7-7, Sat 8-6, Sun 9-5 added these pithy words on Jun 03 10 at 5:09 pmHey Tongue & Cheek, here’s a question for you. So buffalo mozzarella comes from the water buffalo. Why can’t we make it from our buffalo? Huh? Riddle me THAT.
Hannah added these pithy words on
May 31 10 at
3:57 pm
Hannah, why do you always ask questions I can’t answer. Hmm, let me think about this one.
Andrea added these pithy words on
Jun 02 10 at
1:39 pm
