Day In The Life | Anthony Carone

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At FoodiePages, supporting local makers is our number one goal. We love knowing the ingredients and products we source have a story behind them, real families working hard to create unique goods made with love, by hand, that you can enjoy.

In our new series we explore the story behind the day-to-day lives of our Canadian vendors. Today, we introduce Anthony Carone of Vignoble Carone Wines in Quebec. Enjoy!

A Day In The Life

Anthony Carone of Vignoble Carone Wines

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Your alarm goes off. What’s the first thing you do each morning?

I don’t have an alarm. I am by default an early riser. Usually I will go downstairs and make a pot of coffee. Then I will sit in my sunroom and watch the sun rise, lighting up the vineyard. I will enjoy my coffee in solitude until my 5 year old daughter comes downstairs to sit on the couch with me.

What’s your favourite part of the workday, the thing you always look forward to doing?

Walking the long rows of grapes and observing their progress throughout the growing season.

Alternatively, what’s your most challenging task of the day?

Tying vines. I hate tying vines. In French we call this stage “faire le pallisage des vignes”. It takes weeks and I despise this phase very much.

What are you finding most exciting in the wine industry these days?

I live in Quebec, and to me, the most exciting part of the industry is seeing the new generation of growers come of age. The ones that have paid attention to those before them and now use their knowledge to produce even better wines from our land. I love giving these new winemakers lots of advice and they love hearing about the challenges I faced when I was their age.

Do you have an unexpected food and wine pairing you’re loving?

Sauvignon Blanc from Australia with Quebec asparagus. A most outrageous and unexpected great pairing. Simple but delicious.

After a long work day, do you have a go-to meal you make?

Venison with our ITALUS red wine. The nebbiolo grape is just perfect with that game meat.

If you had to choose, what would be your last glass of wine ever?

 Sangiovese wine made by my father. He passed away 11 years ago and only a few bottles remain.

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The UpMarket Summer Launch Party

Up Market Toronto

Toronto is a city of incredible makers and we are so excited to be creating a space to help them grow! Last week, along with our friends at BRIKA and Toronto Life, we invited the city’s newest food makers, crafters, designers and creators to gather for the launch of our new pop-up concept UpMarket, hosted at Yorkville Village this summer.

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Win with TABASCO® & FoodiePages

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TABASCO® has been brightening burgers, livening up tacos and breathing life into dull food for 150 years and we’re celebrating this monumental anniversary with a giveaway as hot as they are. Read more…

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April Tasting Box Revealed

April Tasting Box Revealed

The April Tasting Box was packed with our newest and tastiest food discoveries from Canadian makers. Love what you see? There are still a few boxes left. Order your box here!

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La Dee Da, Rebranded!

Interview with La Dee Da Gourmet Sauces

Made with local, deliciously fresh ingredients and free of preservatives and  additives, La Dee Da Gourmet Sauces are are a one-stop-shop for quick, weeknight pastas or for adding extra oomph to your own kitchen creations.

Recently, the company out of Stoney Creek, Ontario decided to shed their skin and revealed a colourful and fun new brand for their popular sauces. We loved it so much we had a few questions to ask them about the rebrand and more.

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Spring Giveaway: Win With Le Creuset & FoodiePages

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UpMarket at Yorkville Village: Vendor Info

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Yorkville Village, in partnership with BRIKA and FoodiePages, is launching an exciting new event series called UpMarket in Toronto. This summer, UpMarket will bring together a rotating “playlist” of the best local emerging food, fashion and indie lifestyle brands to Yorkville Village every Wednesday from 11am-3pm in June, July and August.

As part of our promotion, we are kicking things off with a one-time Night Market on Tuesday, June 12th from 7-9pm, sponsored by Toronto Life. Vendors who are accepted to the weekly lunch markets are invited to exhibit at this exciting launch party (more details to follow).

We are currently seeking local vendors who embody inspired design and quality craftsmanship – chefs, food and drink makers, creators, designers and emerging local brands. Please review the information below and click the application link to submit your interest before May 4th!
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Discover Rallis Ice Pressed Olive Oil

Olive oil has always been celebrated for it’s luscious flavour and many health benefits –  it’s a fast-growing product and an essential ingredient for chefs and home cooks everywhere. But you might be surprised to learn that when you’re buying, and paying top dollar, for olive oil you might not even be getting a pure product as stated on the label.

You might have heard the term”fradulant oil” in the news lately. That term describes oil that claims to be made from one thing, like olives, but is actually a blend of olive and other crop oils. As demand grows, so does the amount of fradulant oils made and sold to customers who have no idea they might be buying olive oil diluted with up to 50% sunflower or soybean oils.

How do we combat this issue? By buying our oils from companys who are transparent and trustworthy with their processes and products. At FoodiePages, supporting small business is what we do because we believe in putting our hard earned dollars back into our own Canadian economy while supporting emerging makers from coast to coast. But another wonderful offshot of buying locally is we’re able to visit farms, factories, studios and shops to check out how the food we sell is made.

Selling Olive Oil, or the “elixir of life” as Theo Rallis, a Canadian of Greek heritage living in Windsor, Ont., prefers to call it, is something we want to do right. And when we discover brands like Rallis Olive Oil that are challenging centuries of tradition with their Ice Pressed Olive Oils, we’re all ears (and mouths)!

Rallis Ice-Pressed Olive Oil has been pressed in the completely without heat and is 20-30 times colder than traditional cold-pressed olive oil.  How does ice-pressed olive oil compare to cold-pressed olive oil? It’s a critical distinction in terms of maintaining the oil’s nutritive and healing potential. It also allows Rallis to stake claim as one of the world’s only RAW producers of olive oil. The result is a raw, living oil that is both super nutritious and incredibly tasty.

One of the easiest measures of a good quality is an olive oil’s acidity. A premium olive oil will test at 0.3% acidity. Rallis Ice-Pressed Olive Oil produces an acidity of 0.017% – near perfect! Another reason to love this oil? It’s made using a cutting edge farming technique and while the ice-press technology may be new, Rallis still farms without chemicals, sprays or fancy equipment.

Every bottle of Rallis Ice-Pressed Olive Oil contains the essence of early harvest olives. Several significant factors impact the antioxidant value of olive oil: late harvest, mechanical agitation, slow to press, high heat and filtering. Rallis bypasses these common trappings to ensure its olive oil maintains the highest antioxidant and energetic value, and its status as a raw superfood!

Discover Ralllis Olive Oil in our April Chef’s Box curated by entertainment expert Laura Calder.

SHOP RALLIS OLIVE OIL

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March Tasting Box Revealed

MARCH TASTING BOX

Our March Tasting Box was a cookie-lover’s dream with shortbread cookies from Oshawa, Ontario’s Eat My Shortbread Company as well as Cookie It Up out of Aurora, Ontario!  Here’s the full list of what our Tasting Panel discovered in March. 

MARCH TASTING BOX REVEALED

Shortbread Cookies made by Eat My Shortbread
Started 20 years ago in a little century home in Markham, Ontario, this generations old recipe is still served at Trisha’s own family dinners and continues to impress even the most refined shortbread aficionado. Enjoy three flavours: Chocolate Chip, Original and Buttercrunch Toffee.

Pineapple Mango Sauce made by Out of The Box All-Natural Hot Sauces
For years, Dot’s gourmet hot sauces would be the favourite food and appetizer topper amongst her family and friends. Everyone who tried her unique flavours urged her to introduce the product to the world, so she developed four savoury one-of-a-kind flavours. Enjoy the striking flavour combination of real pineapple and mango, with a dash of spice – this tropical blend will top your favourite appetizers and quick bites with its one of a kind sweet heat! Especially good with chicken wings, fish, shrimps and pizza.

Shortbread Chocolate Chip Cookie made by Cookie It Up
This irresistible selection combines buttery shortbread with premium milk chocolate chips and is prepared by hand in Aurora, Ontario. It is nut-free, loaded with wholesome ingredients and does not contain any preservatives.

Hemp Hearts from Manitoba Harvest
Manitoba Harvest’s passion for hemp foods is rooted in their founder Mike Fata’s personal transformation. He used to weigh over 300 pounds and was sick and tired of being sick and tired. When he decided it was time for a change, he overhauled his diet, focusing on protein, good fats, and fibre – all nutrients found in hemp foods! Since hemp foods played such an essential role in Mike’s health transformation, he wanted everyone to be able to try them.

ORDER YOUR TASTING BOX >

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Impromptu Entertaining with Expert Laura Calder

Laura Calder for FoodiePages

We’re all too familiar with the panic that arises as the doorbell rings and you realize you’ve got unexpected company and little to nothing prepared for them. First, take a deep breath. Second, read through some of Laura’s best tips for welcoming impromptu guests with ease and grace. From thoughts on simple meals to cocktails on a whim, she’ll save your hide with these tips and tricks!

…ON THE PERFECT WELCOME COCKTAIL – Gin and Tonic with a capful of Campari. It’s pretty and pink with a hint of bitterness. A summer favourite around here.

…ON STOCKING YOUR BAR – I’m more of a wine person, myself, so my short answer is “bubbles!” Otherwise, scotch, gin, vodka and vermouth are ultra basics, plus a few mixers like ginger ale, soda water, tonic, and bitters. Luckily I cook a lot, so there’s always a supply of citrus and herbs if we want to get creative. Sometimes I just throw a strip of orange peel or a few raspberries into sparkling wine for an effortless twist.

…ON QUICK MEAL IDEAS – A chicken sauté, such as Tarragon Chicken, with green beans or asparagus feels like proper home cooking and it takes no time to put together. You can serve a lemon drizzle loaf afterwards, which is also a snap.  I can my own tomatoes every summer so I can always crack open a jar and make a quick sauce, maybe with some tuna added and a little cream. A well made omelette with a salad is very elegant. A roasted slab of salmon with cucumber salad or roast chicken with a simple slaw is another easy route. There are so many options, and sometimes it’s having to come up with something on the spot using whatever’s around that sparks the most inspired ideas.

…ON FANCY-ING UP SOME HUMBLE POPCORN – A few drops of Tabasco in the oil at the start is an idea. Good butter is all it needs (my husband makes it from organic cream) and salt, but I have read about adding nutritional yeast to give a cheese-free cheesy flavour. I’m dying to try that.

…ON CONFIDENCE – “All that matters is ambiance and you,” is what a friend once said to me. It’s not the food, it’s not how grand your living space is, it’s all about how you make people feel.

Laura Calder curates our April CHEF’S BOX filled with small batch ingredients, recipes and tips for impromptu entertaining. 

by Kelly Brisson | Leave a comment