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Tasting | Mount Gay 1703
International Brand Ambassador and mixologist at Mount Gay Distilleries, Chesterfield Browne visits Calgary and speaks with CSL about the rum that invented rum. Except for the Caribbean, rum has been given a bad name worldwide, mainly due to the lack of quality products on the market. This, coupled with the cloyingly sweet fruity drinks served…
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Shonn Oborowsky | Creative Appeal
“I LOVE WHEN CUSTOMERS FEEL AT HOME. Sometimes they’ll walk in the back door of the kitchen. I like that. It makes me feel like I’m doing my job right when they’re that comfortable,” says executive chef and owner of Characters Shonn Oborowsky. With a menu that announces “the only thing in the world not…
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Geoff Rogers | Locally Grown
“That was the thought on the food – make it an experience,” explains Geoff Rogers, the restaurant’s executive chef who has worked at a number of restaurants notably Muse, River Café, and Vintage Chophouse, staged in Montreal, Vancouver and worked briefly on a yacht in British Columbia. Dining has changed in the last ten years…
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CSL Insider | Grand Cayman
[metaslider id=2750] Michael’s Genuine Grand Cayman James Beard award winner Michael Schwartz brings his homemade, laid back approach to food at Michael’s Genuine Grand Cayman. The restaurant uses local ingredients and continues a close relationships to local farmers. My sister and I decide to order several small dishes from the eclectic menu, including wood…
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Tasting Notes | Talavera at The Four Seasons Troon North Scottsdale
The Cocktails at Onyx Bar I have drinks at Onyx at The Four Seasons, prepared by cocktail master and assistant manager Alex Ramos. I ask Ramos to whet my appetite with a prickly pear margarita. It comes to the table a bright magenta colour, perfectly chilled, and…
