Seven chefs from around the country share their best uses for Thai curry paste, such as Amanda Cohen's roasted beets or butternut squash with curry sauce or Quealy Watson's curry-fried rice balls that top a salad made of cilantro, mint, basil, sliced red onions, shredded cabbage, and fish sauce.
The OPUS Hotel Vancouver is taking essential oils out of the spa and into the bar. The hotel has teamed up with doTerra Vancouver to create essential oil-infused cocktails. The bar at the hotel now serves up the Opusition, which is made up of passion fruit liqueur, Brut sparkling wine, fresh grapefruit juice, poached pineapple, and grapefruit essential oil, this feature says. The Hugo includes Bombay gin, soda, mint, and lavender and lime essential oils.
Instead of adding small amounts of dried herbs to dishes, consider adding cupfuls of fresh ones. Chopped herbs including mint, tarragon, thyme, rosemary and more add layers of vibrant and healthy flavors to a range of dishes.
Cocktails made with beer are becoming more popular as bars have come up with specialties such as the Duvel, made with Belgian beer, gin, tonic and lemon. The Beerbistro in Toronto serves a mimosa made with wheat beer and orange juice, and a Black Forest cocktail with oatmeal stout and raspberry liqueur.
Gin, forever paired with tonic, is gaining popularity on its own, with sales surpassing those of vodka in London. "Gin deserves to be mixed with more than just tonic," one barman said. Recipes provided.