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Quench Magazine Digital - Free

Quench Magazine Digital – Free

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Quench Prime 1

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QuenchPrime

QuenchPrime – $9.99/month or a one-time annual payment of $99 A revolutionary program that allows QuenchPrime subscribers to not just read about the best wines and spirits in the world, but to access the globe’s best, most distinctive and greatest value wines and specialty spirits at significantly reduced prices through Quench’s retail partners. Subscribers to QuenchPrime will enjoy the following…

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Quench Magazine Print

Quench Magazine Print – $38.25/year Canada; USA $56/yr; International $75/yr (all CDN funds) Quench Magazine has always challenged convention and we will continue to explore and share the stories of the iconic, the change-makers and the up-and-comers in the culinary and wine industries. The new issues of Quench Magazine launch in October 2021 with more pages, perfect binding and a greater focus…

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Quench Magazine Digital - Free

Quench Magazine Digital – Free

Weekly newsletter Full access to quench.me View digital copies of back issues of the print magazine (pre-2021) on issue via quench.me

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Bistecca with Tuscan Fried Potatoes

Bistecca with Tuscan Fried Potatoes

Ingredients: 2 x 300 gram Beef Sirloin Steaks cut ½” thick3 large yukon gold potatoes, peeled and cut into ½“x ½” strips1 – 1 ½ litres of sunflower oil4 fresh sage sprigs1 rosemary sprigs3 cloves of garlic, whole with the skin left on and lightly crushedExtra virgin olive oilKosher saltMaldon sea salt Procedure: Generously and evenly season the steaks with kosher salt, 3 – 6 hours before…

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Mangalorean Mustard & Coconut Fish Curry

Recipe | Mangalorean Mustard & Coconut Fish Curry | by Milton Rebello @rebellomilton @skyecafebistro1 #cookwithquench #quenchmagazine #food #cooking #recipe #foodie

by Chef Milton Rebello This recipe is from my early days watching my Ma prepare this beautiful fish curry. The onion tomato spice masala, the flavour of mustard and coconut milk add richness to the curry. Preparation time: 20 minCooking time: 30 minutesServes: 4 people Ingredients: 4 tbsp. coconut oil or canola oil1 tbsp. black mustard seeds1/2 tsp. mustard powder1 large onion (finely…

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Blackberry Rosemary Smash

Cocktail | Blackberry Rosemary Smash | by Harry Dosanj #bartravellingman #recipe #cocktail #tastewithquench #quenchmagazine #quenchyourthirst #quenchyourcuriosity #gin #craftgin

by Harry Dosanj This cocktail is light, fruity and refreshing — perfect for the lovely weather! Ingredients: 2 oz local craft gin1 oz lemon juice0.75 oz honey syrup (simmer equal parts honey and water for 10 minutes, then let cool)5 blackberries (frozen from last season)2 pinches of rosemary leaves Instructions: In a cocktail shaker, muddle the blackberries and rosemary togetherAdd the gin,…

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The Spirit of Mexico

| The Spirit of Mexico | by Tod Stewart @herradurateq @donjulio @villaone @tequilahornitos #losmagos #tequila #5thofMay #CincodeMayo #sotol #tastewithquench #spirits

Despite what you may think, Cinco De Mayo does not translate to “drink tequila day” (or five parts mayonnaise, for that matter). Cinco De Mayo (Fifth of May) actually refers to the date the Mexican Army defeated the French Empire at the Battle of Puebla in 1862. This “David versus Goliath” affair was a huge morale booster for the Mexicans and led to much celebration. (The French subsequently…

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A Bevy of BC Bubbles

| A Bevy of BC Bubbles | @hiredbelly @frindwinery @haywirewine @noble_ridge @churchstatewine @intriguewines @kitschwines @township7 @winebcdotcom #bubbles #BCbubbles #sparklingwine #wine #breakfastwine #tastewithquench #quenchmagazine #foodwinelife

Sparkling wine has become BC’s fastest growing category, in part thanks to the proliferation of charmat style wines, which are cheaper and quicker to make than traditional method sparkling wines. The WGBC (Wine Growers BC) advises there are now 100 different producers making some 300 sparkling SKUs. The following are all highly recommended. Frind Brut, NV, Okanagan Valley VQA ($24.99) The first…

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Cacio e Pepe and Amatriciana: Traditional & Humble Roman Pastas

| Cacio e Pepe and Amatriciana: Traditional & Humble Roman Pastas | by Daniel Costa @corso32 #cookwithquench #quenchmagazine #food #foodie #cooking #foodporn #recipe #pasta #foodpics #Italianfood #foodwinelife #peopleplaceculturehistory

What is your death row dish? This is a question that chefs commonly ask one another.  In my restaurants, the question often is “what is your death row pasta?” In other words, if your last meal on earth is a plate of pasta, what pasta dish would it be? Generally, chefs gravitate towards dishes that are comforting and simple. Yes, there are cooks who prefer a delicate, ricotta stuffed ravioli, or…

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Sonal Singh: Vinica’s AgriDiversity Program - Creating Space for BIPOC in Wine; Part 2

Sonal Singh: Vinica’s AgriDiversity Program - Creating Space for BIPOC in Wine; Part 2 #diversity #wine #BIPOC #education #vinica #wineindustry @michaelawine @winebcdotcom @WSETglobal #quenchmagazine #foodwinelife

By Sonal Singh; feature photo by Rob Moses Part 1 of the series appeared earlier on Quench Magazine. Read it here. Part 2: The BC wine industry has grown significantly in the last 20 years – from the number of vineyards planted to the styles and creativity in wine produced. However, there is one area that remains unaddressed. In Canada, we pride ourselves on the diversity of our nation, but…

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Quick Swimming Scallops

Recipe | Quick Swimming Scallops | by Alex Lavroff #Kalamansi #recipe #cookwithquench #seafood #scallops @skipperotto @wcwildscallops @thecodfathers @slowfoodcanada #food #foodie #quenchmagazine

By Chef Alex Lavroff  West Coast Wild Scallops—a small artisanal fishery with just two boats—targets wild Pink Swimming Scallops and wild Spiny Swimming Scallops.  “Our fishers, Joel and Melissa Collier, took on their boat The Lisa Jess a few years ago from a relative. For a few years, they struggled to keep the fishery alive as eating scallop out of its shell and as the whole animal was hard…

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The Holiest of Ales

| The Holiest of Ales | Some of the most famous, most respected & idolized beers in the world are from the Trappist monastic brewers, mainly from Belgium | by @frogspadca #beer #Trappist #AbbeyAle #Rochefort #Lefort #MaybeeBrewery #tastewithquench

Some of the most famous, most respected, and, indeed, idolized beers in the world are the renowned ales from the Trappist monastic brewers, mainly from Belgium. Beloved for their complexity and individuality, as well as their delicious flavours, these “holy beers” have been paid tribute both in Belgium – where non-Trappist brewers make similar “Abbey beers” – and in the rest of the brewing world,…

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PEI Mussels in Carta Fata

Recipe | PEI Mussels in Carta Fata | by @MarcLepine @AtelierOttawa #recipe #foodie #food #seafood #delicious #cookwithquench #tastewithquench #quenchmagazine

By Marc Lepine of Atelier  This is an adapted version of what you can find on the Atelier menu at the moment.  The Cara Fata cooking foil can be substituted with parchment paper as in ‘en papillote’  or more simply, the mussels can be added right into the pot to finish cooking. Serves 4 To make the broth: 1/4 cup olive oil 1 leek (sliced) 2 stalks lemongrass (chopped)  2 tbsp ginger…

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Argentina: More than Malbec

Argentina: More than Malbec @winesofarg @fincadecero @lauracatena @bodegacolome #wapisa #tastewithquench #learnwithquench #argentina #wine #morethanmalbec #malbec #tannat #cabernetfranc #cabernetsauvignon #bonarda #pinotnoir

Recently, April 17th marked Malbec World Day and, without question, Malbec has become synonymous with wine in Argentina. The date should also serve as a reminder that the Argentine wine industry is about more than just Malbec, and more than just one style of Malbec. Wine has been produced in Argentina for over 450 years, but the country’s emergence on the global wine scene is only about 20 years…

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Sonal Singh: How Wine Served Me - Vinica's AgriDiversity Program; Part 1

Sonal Singh: How Wine Served Me - Vinica's AgriDiversity Program; Part 1 #vinica #wineindustry #diversity #education #quench #quenchmagazine #food #wine #life @michaelawine

by Sonal Singh; feature photo by Lincoln Clarkes Education has always been a cornerstone in my family. It is what brought my parents to the United States and why I moved to Canada. No amount of education is too little or insignificant. How you make that education work for you is what that makes it valuable. So, that is exactly what I set out to do. Despite having a variety of degrees,…