Weekly Round-Up of Food Writing: Cocktails, Sichuan Peppercorns and Roasted Grapes

Here’s a round-up of the food writing I’ve done this week:

Multiculturiosity: Roasted grapes, cauliflower and red onion—a little bit sweet, a little bit savoury and a whole lot comforting. And a spicy Sichaun bitter melon stir-fry (for June—my friend, not the month. Otherwise I’d be waiting awhile). 

Urban Expressions: This week, I feature two companies at the weekend’s Souk @ SAT Montreal bazaar. First, for all the gin and tonic lovers out there, an artisanal tonic syrup company, Trois Quarts d’Once Tonic Maison. Then ginger, orange-rosemary and tonka bean cocktail syrups from Les Charlatans (for everyone else, though this company actually also makes a tonic syrup that’s worth a comparison). 

Coming up next week: Chef Normand Laprise of Toqué! and an insider’s guide to the best food in NYC (hint: it’s not in Manhattan). Plus a recipe for whole, roasted, stuffed pumpkin with dried cranberries and fresh sage. 

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