Tasting Together

How Suite 115 Became One of Canada’s Best Cocktail Bars

The cocktail scene has come a long way since Strawberry Daiquiris and Sex on the Beaches. Toronto has become especially rich with innovative cocktail spots, a number of which recently made it into's Canada's Best 100. Miroki was particularly thrilled to learn that Suite 115 [https://www.suite115.ca/], the place that currently makes her favourite cocktail (what is it?), is among the other prestigious locations on the list. She and André catch up with Suite 115 co-founder Oliver Leung to see if they can figure out the secret sauce behind their delicious beverages, how they stand out in a sea of talented mixologists, and how they pair cocktails with their menu. Oliver also drops some deep philosophy on the difference between hospitality and service, something all folks in the industry should take notice of. You can follow Miroki on Instagram @9ouncesplease [https://open.acast.com/networks/6511c60cfcda220011a88b64/shows/6511c60bfcda220011a88b54/episodes/www.instagram.com/9ouncesplease] You can follow André on Instagram @andrewinereview [https://open.acast.com/networks/6511c60cfcda220011a88b64/shows/6511c60bfcda220011a88b54/episodes/www.instagram.com/andrewinereview] ---------------------------------------- Hosted on Acast. See acast.com/privacy [https://acast.com/privacy] for more information.

Going crazy for Crozes-Hermitage

As wine aficionados, Miroki and André are always asked what is their favourite wine? If you don't know André's, you may have been sleeping on previous Tasting Together [https://podcasts.apple.com/ca/podcast/feed-drop-the-cool-sip-conversations-from-i4c/id1709147642?i=1000715745626] episodes. Miroki, however, has often said her favourite depends on her mood...until you see how her eyes light up when Syrah is mentioned. When folks talk about Rhône wines, it's often in reference to Southern Rhône, with its very warm climate yielding wines of jammy and stewed fruit ripeness. Northern Rhône is made of different stuff. At a recent media event, André connects with several producers to learn about this underrated gem of a region, the terroir and winemaking style. Back to Syrah. It is the only red grape in any Crozes-Hermitage bottle. While tasting a few bottles live on air, the two dig into what makes this particular Syrah so interesting, and even get the opportunity to taste a bottle of the even lesser available Crozes-Hermitage white. With a very limited selection available in Ontario, will they convince you to go hunt down an elusive bottle to enjoy? Producers Interviewed: Marc Romak from Domaine Melody [https://www.domainemelody.fr/] Sandra Combat from Domaine des Combat [https://www.domaine-des-combat.fr/fr/] Yann Chave from Domaine Yann Chave [https://yannchave.com/en] Wines tasted: Domaine Laurent Veyrat 1600 [https://domaine-laurent-veyrat.fr/en/wines/] (not represented in Ontario) 2024 Domaine des Combat Bacchus Crozes-Hermitage [https://www.domaine-des-combat.fr/fr/vins/cuvee-bacchus/] (not represented in Ontario) 2023 Yann Chave Crozes-Hermitage [https://www.lcbo.com/en/yann-chave-crozes-hermitage-47825] You can follow Miroki on Instagram @9ouncesplease [https://open.acast.com/networks/6511c60cfcda220011a88b64/shows/6511c60bfcda220011a88b54/episodes/www.instagram.com/9ouncesplease] You can follow André on Instagram @andrewinereview [https://open.acast.com/networks/6511c60cfcda220011a88b64/shows/6511c60bfcda220011a88b54/episodes/www.instagram.com/andrewinereview] ---------------------------------------- Hosted on Acast. See acast.com/privacy [https://acast.com/privacy] for more information.

Did you celebrate Malbec World Day?

Argentinian Malbec is, without a doubt, a cornerstone for Canadian wine drinkers...Canada is Argentina's 4th largest global export market! With Malbec World Day having recently passed on April 17th, Miroki and André are reminded about the quality that Argentine wines present for the dollar. But there is so much more to the story of Argentine Malbec. It has a rich history from when the grapes first arrived in the 1850s, evolving over the years to embrace a large range of styles from fresh and unoaked to big and powerful. More importantly, there is a cultural and social philosophy to how Argentinian folk drink wine together, something that Liz Luzza gives us a glimpse of during our podcast interview in partnership with Wines of Argentina [https://winesofargentina.org/]. Whether you consider yourself a Malbec veteran, or someone who is newly curious, there is something to be learned in this lively conversation that bisects agricultural exploration of Argentina's unique high-altitude terroir, winemaking innovation, the country's dynamic cultural fabric, and food pairings, all with some live tasting notes of wines currently available at the LCBO. Wines tasted: Bodega Toro Centenario Malbec ($10.95, #12452) [https://www.lcbo.com/en/bodega-toro-centenario-malbec-12452] La Linda Malbec ($15.00 - $2.00 LTO, #11927) [https://www.lcbo.com/en/la-linda-malbec-11927] Luigi Bosca Insignia Malbec ($19.95, #452672) [https://www.lcbo.com/en/luigi-bosca-malbec-452672] Alamos Malbec ($17.95 - $2.00 LTO, #295139) [https://www.lcbo.com/en/alamos-malbec-295139] Trapiche Reserve Malbec ($14.95 – 80 Bonus Aeroplan, #614651) [https://www.lcbo.com/en/trapiche-reserve-malbec-614651] Kaiken Estate Malbec ($18.95 - $2.00 LTO, #58339) [https://www.lcbo.com/en/kaiken-malbec-58339] Doña Paula Estate Malbec ($18.35 - $3.00 LTO, #394783) [https://www.lcbo.com/en/do-a-paula-estate-malbec-394783] Crios Torrontés ($16.95, #1834) [https://www.lcbo.com/en/susana-balbo-crios-torront-cs-1834] You can follow Miroki on Instagram @9ouncesplease [https://open.acast.com/networks/6511c60cfcda220011a88b64/shows/6511c60bfcda220011a88b54/episodes/www.instagram.com/9ouncesplease] You can follow André on Instagram @andrewinereview [https://open.acast.com/networks/6511c60cfcda220011a88b64/shows/6511c60bfcda220011a88b54/episodes/www.instagram.com/andrewinereview] ---------------------------------------- Hosted on Acast. See acast.com/privacy [https://acast.com/privacy] for more information.

Why do we hate the foods we hate?

If you look at all of André's favourite dishes, you would think that chili would naturally be a part of his regular menu. Surprisingly, it's not! Not for the combination of ingredients, but from a lingering, unpleasant childhood memory. Meanwhile, why did Miroki polish off every, single grain of rice from all her plates as a child, while her sister would stubbornly sit at the table with half-eaten meals until the cows came home? There is some science behind all of it. André and Miroki unpack the flavours and textures that make them tick, and the ones that leave a pit in their guts, with Danielle Sheahan is a Registered Psychotherapist. She sat down with Tasting Together to unpack what's going on our brains around food we don't like. There may be far more to food adversions than what meets the eye. André finds himself in the hot seat as layers are peeled back around his psyche. You can contact Danielle here - https://www.daniellesheahanpsychotherapy.com/ [https://www.daniellesheahanpsychotherapy.com/] You can follow Miroki on Instagram @9ouncesplease [https://open.acast.com/networks/6511c60cfcda220011a88b64/shows/6511c60bfcda220011a88b54/episodes/www.instagram.com/9ouncesplease] You can follow André on Instagram @andrewinereview [https://open.acast.com/networks/6511c60cfcda220011a88b64/shows/6511c60bfcda220011a88b54/episodes/www.instagram.com/andrewinereview] ---------------------------------------- Hosted on Acast. See acast.com/privacy [https://acast.com/privacy] for more information.

Rene Redzepi - "You may be a fantastic cook - but you're a shit chef"

Trigger and content warning: In this episode, we discuss violence, which includes sexual assault. Hot kitchens. Sharp Knives. Loud voices. Cuss words. Those are the hallmarks of the back of house in a restaurant. And while there has been a level of glorification to being able to survive being toughened up the kitchens, the lines have too often crossed into abuse. A major shortcuming in the hospitality industry is its inability to take care of victims of abuse, many who remain silent for fear of being blacklisted. Such is the story of the world famous Three Michelin star restaurant Noma, and its chef René Redzepi. Already having come under fire in the past for its expoitative use of stages (unpaid work by interns), Redzepi remains in the limelight for the extreme verbal and physical abuse of his staff. Behind meticulous plates, terror reigned, leaving behind broken hospitality workers who could not speak out. Is this behaviour normal? Or are these outlier tales that get highlighted in mainstream media? André and Miroki tear off the veneer with industry veteran Chef Deron Engbers, discuss his experiences coming up as a young chef, if he's noticed improvements, and whether it is possible for real change? How will this affect diners - and do diners care? Further reading: https://www.nytimes.com/2026/03/07/dining/rene-redzepi-noma-abuse-allegations.html [https://www.nytimes.com/2026/03/07/dining/rene-redzepi-noma-abuse-allegations.html] https://www.theglobeandmail.com/canada/article-canadian-winemaker-norman-hardie-accused-of-sexual-misconduct/ [https://www.theglobeandmail.com/canada/article-canadian-winemaker-norman-hardie-accused-of-sexual-misconduct/] You can follow Miroki on Instagram @9ouncesplease [https://open.acast.com/networks/6511c60cfcda220011a88b64/shows/6511c60bfcda220011a88b54/episodes/www.instagram.com/9ouncesplease] You can follow André on Instagram @andrewinereview [https://open.acast.com/networks/6511c60cfcda220011a88b64/shows/6511c60bfcda220011a88b54/episodes/www.instagram.com/andrewinereview] ---------------------------------------- Hosted on Acast. See acast.com/privacy [https://acast.com/privacy] for more information.