Ontario Adopts Temporary Measures to Support Bars, Restaurants and Alcohol Retailers During COVID-19 

The Alcohol and Gaming Commission of Ontario (AGCO) has announced a number of temporary measures to support local businesses in Ontario that have been significantly impacted by the spread of COVID-19.

Effective immediately, licensed restaurants and bars in Ontario will be allowed to sell alcohol with food takeout and delivery orders between the hours of 9:00 am and 11:00 pm. All active liquor licensees may immediately begin offering this service if they choose and there is no application process or fee required. Liquor may be sold for takeout or delivery through a third party, such as a food delivery service or ordering platform, provided they are acting on behalf of the licensee.

Additionally, the AGCO is temporarily allowing authorized grocery stores and liquor manufacturer retail stores to begin selling alcohol as of 7:00 am in order to support early shopping programs for vulnerable people and to provide greater flexibility to retail stores. The temporary extension of hours also provides greater flexibility for all alcohol retail stores to choose their hours of sale to meet public health objectives. Consumers are encouraged to confirm operating hours with retailers.

The AGCO is also extending by three months the term of all active liquor, gaming and cannabis licences, authorizations and registrations during this extraordinary situation. In all cases, licensees do not need to do anything. Existing licences will simply remain in effect for the extended period, at no additional cost.

“Everyone at the AGCO is concerned for the individuals, families, businesses and communities affected by this virus. We are working closely with the Government of Ontario to find ways of supporting Ontarians and the sectors we regulate during these challenging times” states Jean Major, Registrar and CEO, AGCO.

Chef Marco Pierre White launches “£7,000 Spring Gastronomy Experience’” in the Scottish Highlands

Tempestuous Chef Marco Pierre White has just launched a three-night food experience at Alladale Wilderness Reserve in the Scottish Highlands which will set you back £6,910. The ‘Spring Gastronomy Experience’ is being offered by Satopia Travel.

In its promotional material for the four-day culinary adventure, Satopia Travel dubs Pierre White “the Godfather of modern British cooking”.

The experience includes meals created by the outspoken chef, a tour around the Alladale Wilderness Reserve, and accommodation in a recently refurbished Victorian manor with Laura Ashley interiors.

White was the youngest ever chef to be awarded three Michelin stars, scooping his third at Restaurant Marco Pierre White at the Hyde Park Hotel in 1994 when he was just 33.

Since retiring from the kitchen, White has opened over 40 restaurants in the UK.

Russell Crowe is set to play Chef Marco Pierre White in a forthcoming biopic about the chef.  The actor has also written the script and will be producing the film.

Satopia Travel Website:

https://satopiatravel.com/

Alladale Wilderness Reserve Website:

https://alladale.com/

Michelin Introduces Sustainable Gastronomy Symbol

The Michelin Guide has unveiled a new green clover symbol in its France guide to indicate restaurants with “commendable environmental practices”.

First revealed at the launch of the Michelin Guide France 2020 on 27 January, the new icon has been allocated to over 50 sustainable restaurants.

Among them is three Michelin-starred Mirazur in Menton which has two hectares of “permaculture vegetable gardens” and also has a zero-waste policy.

The symbol can be given to chefs whose restaurants have been awarded the plate, bib gourmand or 1-3 stars.

Also given the accolade was Parisian Restaurant David Toutain, which collaborates with smallholdings and local craftsmen and matches its food orders with future bookings in order to minimize waste. In addition, Septime, also based in the French capital, was praised for its sustainable food sourcing and its practice of sending all bio-waste to a vermicomposting center to be recycled.

In 2019, the MICHELIN Guide handed out Sustainability Awards to recognize chefs across several destinations rated by the guide, including Angel Leon of three-MICHELIN-starred Aponiente in Spain, Enda McAvoy of one-starred Loam in Ireland, and Heidi Bjerkan of one-starred Credo in Norway.

Commenting on the launch, Gwendal Poullennec, international director of the Michelin Guides, said: “Faced with constantly evolving challenges including production methods, sourcing and waste management, chefs are striving to improve their practices.

“Often, these initiatives combine the best of the knowledge of our predecessors with the creativity and innovation of chefs who are never short of ideas. The ambition of our approach is to amplify the scope of the good and ingenious practices of chefs by putting them in the spotlight.

“The ideas, methods, and know-how developed by these chefs will thus help raise awareness of an entire sector to its customers and the general population.”

The practices and achievements of those restaurants given a sustainability icon will be promoted via the Michelin Guide’s platforms throughout the year.

The list can be found here:

https://guide.michelin.com/mo/en/macau-region/macau/article/news-and-views/michelin-new-sustainable-gastronomy-icon

French Super Chef Alain Ducasse Reduces Wine Prices to Discourage “Dry January”

Internationally famed French Chef Alain Ducasse declares war on the “Dry January” trend.  At the beginning of January, Chef Ducasse was “horrified” to see New York diners drinking iced tea at lunch and not wine. Shortly thereafter he launched an initiative to entice patrons of his restaurants to drink wine during the first month of the year, not less.

“I’ve noted that trend, but I don’t want to see or hear of it, I am opposed to it,” states Chef Ducasse and he further adds that he wants to “rid consumers of their inhibitions” with regards to drinking wine.

In November, the French government abandoned a campaign urging people to give up alcohol in January after the wine industry pushed president Emmanuel Macron to drop it.

“Dry January” began in the UK in 2013 and has since been adopted around the world. Last year one in five Americans participated in the initiative, giving up alcohol for the first month of the year.

Alain Ducasse has runs restaurants all over the world, including the three Michelin star Alain Ducasse at The Dorchester in London and Alain Ducasse au Plaza Athenée in Paris.

What are your thoughts on this ?

Exploring the Diversity of the Rheinhessen Wine Region [Part 2 of 3]

I recently traveled with fourteen wine journalists and industry professionals to Rheinhessen Germany, one of my favorite wine regions in Germany!

We soaked up Weingut Wagner-Stempel (wine festival in Siefersheim), attended a master workshop on the “Top Terroirs of Rheinhessen”, indulged in pinot noir tasting with local producers, along with other pleasant vinous, gastronomic and cultural surprises. The five-day program also took us to wineries in and around the heart of the region.  We were in the accompaniment of Ulrike Lenhardt and Ernst Buscher of The German Wine Institute, and Romana Echensperger, MW.

The following day we attended Winzerkeller Ingelheim to attend a Pinot Noir tasting with local producers.

This historic building epitomized Ingelheim’s history as the “red wine town”. Winzerkeller Ingelheim has just finished a three-year renovation project and we were lucky to visit it, upon its completion! Winzerkeller Ingelheim is not only home to a local vinotheque of 24 Ingelheim winegrowers, it’s also a distillery, restaurant, and a tourist information center.

We participated in a Pinot Noir tasting with the following wineries:

Winzerkeller Ingelheim website: www.ingelheimer-winzerkeller.de

Next on our visit was the wine festival in Siefersheim “Tage der offenen Weinkeller”.  Here we visited local wine cellars, tasted regional culinary specialties, and sipped some wonderful Rieslings.

 

 

 

 

 

 

Where is Siefersheim?

Siefersheim is a village southwest of Bad Kreuznach, in Rheinhessen This quaint village has a population of 1,300 and it lends its name to a number of vineyards, two of which, Heerkretz and Höllberg, are highly regarded sites with VDP classifications. Of the district’s 628 hectares, 172 ha are under vine, with Riesling occupying the bulk of the vineyards.

On our next stop we visited Weingut Thörle, which is in the village of Saulheim. Saulheim is located in the north-eastern fringes of Rheinhessen. Thörle is a family-run estate since the 16th century and is regarded as one of the best producers in the region.

Now leading the winery are two brothers Christoph and Johannes. They tell us that their focus is mainly on Riesling, Silvaner, Pinot Noir and Pinot Blanc. The vineyards are managed organically, and the estate has taken a biodynamic direction. The Soils are also varied with light clay, limestone, red sandy loam with some flint and schist. In our conversation, we learn that they obtain their distinctive, sappy Riesling characteristics and delicate Pinot Noir from the calcareous limestone-soils of Saulheim’s single vineyards Hölle, Schlossberg and Probstey.

 

Their wines are full of character, possess a depth of flavor and boast a high potential for maturing. Thörle’s wines have received international acclaim by leading wine guides and critics, as well as been selected by first-class airline wine programs.

Weingut Thörle website: http://www.thoerle-wein.de

 

At the end of the day, we attended a grand tasting at Weingut Hoffmann and Weingut Willems-Willems Estate.

Weingut Hofmann is jointly led and owned by the winemaker couple Jürgen Hofmann and Carolin Hofmann. This couple have taken over their families’ wine estates, Jürgen in 1999, and Carolin in 2001. Since 2006, both wineries have come under one roof, hence the two names: Weingut Hofmann in Weingut Willems-Willems.

Weingut Hofmann was founded in 1971 in Appenheim, when Jürgen’s parents converted their mixed agricultural operation into a winery  Jürgen pushed winemaking at Weingut Hofmann to new levels, by investing into new wine cellar equipment, focusing on the best vineyards, and planting new grape varieties, as well as built an ultra-modern winery including a tasting room.mHofmann’s 14 hectares. vineyards are limestone based.

Jurgen produces Riesling as well as Sauvignon Blanc, Pinot Noir and Silvaner. His Rieslings and Sauvignons that really wowed me. The limestone dominated soils surrounding Appenheim in his Riesling burst with stony spice and minerality. Aromas of dried apricots and exotic spice dance hand in hand in a racy yet breathtakingly elegant tango.

Jurgen’s Sauvignon Blanc grapes are harvested sequentially from multiple sites (as each vineyard reaches its own optimal ripeness). Tasting notes include notes of gooseberry, elderberry, and green asparagus blend with a tropical breeze reminiscent of the variety’s origins.

Weingut Hoffmann and Weingut Willems-Willems Estate website: www.schiefer-trifft-muschelkalk.de