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Where to Drink Beer in Montreal

Drinks Heather Vandenengel 6 comments

Montreal is a brewpub town, and a very good one at that. Here are 7 of our favorite beer-drinking destinations. More

Coffee Methods: Reasons to Love a Longer Espresso Shot

Drinks Liz Clayton 2 comments

For those who've even heard of it on American shores, the Caffe Allongé is, to many, much-maligned. And that's no surprise: US specialty coffee trends have definitively shifted towards the short shot—ristretto, or restricted, espresso pulls that draw a small amount of concentrated espresso with intense flavor. The allongé is considered strange, at best, by those who've embraced the ristretto trend. But to make a short story long...there's more to the allongé than a style mysteriously popular in Quebec. More

5 Things You Might Not Know About Maple Syrup

Amy Cavanaugh 12 comments

On a recent trip to Montreal, I visited the Maple Museum which chronicles the history and science of maple syrup and the shop sells a range of maple-related food products, such as maple salad dressings, maple salts, and maple butter. Here are five things to know about maple. More

Behind the Scenes Tour of a Sugar Shack in Quebec

James Boo 7 comments

Last spring, a few friends and I road-tripped to the town of Rigaud, Quebec to shoot a documentary about maple farming. The film we ended up producing, Sucrerie de la Montagne, premiered at the Food Film Festival in New York recently where it won the Audience Choice Award. For those of you who couldn't see it, here's the story in photos. More

6 Unusual Beers From 'Bières et Flavours' Festival in Chambly, Quebec

Drinks Corin Hirsch Post a comment

At the end of every summer, thousands of Quebecois flock to Chambly, about 20 minutes outside of Montreal, for the outdoor "Bières et Saveurs" (or "Beer and Flavors") festival alongside the Richilieu River. For four days, the idyllic grounds surrounding the 18th-century Fort Chambly become a miniature city of tents, taps, spits, and stages, with over 70 breweries decanting some of the province's most inventive artisanal brews. More

Road Trip: Eating Pies a la Quebecois

Slice Natasha Pickowicz 13 comments

On a recent road trip through the Quebec province, we unearthed two terrific pizza restaurants, each bearing their own distinctive regional style. At Gerry Pizza, thick old-school crust bears Quebec City-specific toppings like Matane shrimp and scallops. In the remote village of Kamouraska, Pizza Mag is making delicious Neapolitan-American-style pies, with plenty of French flare. (There's crème fraîche on almost everything!) More

LaSalle Pie Taste-off: Centrale vs. Dani's Pizzeria 'Spéciale'

Slice Natasha Pickowicz 3 comments

The "Spéciale" is a bit of a grease-bomb, but undeniably comforting. The contenders are Centrale and Dani's. Read on to see which old school Montreal pizzeria does it best in La Salle! More

Via Ristorante: A Hidden Gem in Montréal-Nord

Slice Natasha Pickowicz 1 comment

An irresistible hybrid of Greek and bar styles, the pies at Montréal-Nord's Via Ristorante, including the Funghi Misti from the secret-menu, are certainly among the best old-school Montreal specimens I've ever eaten. More

Pizza D'Agostino: Old-School Montreal Pizza at Its Best

Slice Natasha Pickowicz 17 comments

There are many legendary dishes that are unique to the Quebec region—like poutine and smoked meat sandwiches—but outside of the province, most people aren't familiar with the "old-school" style pies that dominate the local pizza scene. More

What Is Ice Cider?

Erin Zimmer 7 comments

"One sip locks in so much apple flavor. It's as if you were drinking the juice from ten apples in one gulp—multiplied by alcohol." Apples need to reach popsicle temperatures before they're fermented for ice cider. [Flickr: rabasz] Ice cider, or cidre de glace as its known in its birth place of Quebec, is kind of a cross between ice wine and hard cider. Like ice wine, the fruit (apples, not grapes, in this case) are left on the vine during chilly winters until they shrivel up. This produces the sweetest nectar possible. The super-concentrated juices are then pressed and fermented to add a little zing. The alcohol content usually ranges between 7% and 13% per volume. Cryomalus ice cider.... More

Quebec Legalizes Raw Milk Cheese; Many Americans Rejoice

Serious Cheese Jamie Forrest 10 comments

Photograph from Rhian vK on Flickr First universal health care and now this: The government of Quebec announced last week that it will legalize the sale of raw milk cheeses. This is important and welcome news for North American cheese lovers, especially those like me who live in the Northeast United States and own a car—and several big duffel bags. Like the U.S., Canada allows the sale of raw milk cheeses aged over 60 days, for the widely held belief that any harmful bacteria will have perished before that time. But now, in a move that is sure to stir up the age-old French-English tensions, government officials in Quebec have legalized the sale of raw milk cheeses aged fewer... More

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