Verdicchio executive chef receives special designation – Congratulations Alejandro!

Posted by on Nov 30, 2013 in Blog | No Comments
Verdicchio executive chef receives special designation – Congratulations Alejandro!

Verdicchio is now officially associated with an international gastronomic association originating back to the medieval times! Chef Alejandro Winzer was inaugurated as a professional member into the Chaîne des Rôtisseurs at a ceremony in Toronto last month. Another professional member of the group recommended Alejandro to the elite culinary association. The organization is well known ...

New Regional Menu – Piemonte

Posted by on Nov 30, 2013 in Blog | No Comments
New Regional Menu – Piemonte

Bordered by Switzerland and France, the region of Piemonte is located in the northwestern corner of Italy. The region often falls off the radar to foreign tourists who prefer classic spots like Venice, Rome and Florence. But Piemonte, home to the Slow Food’s University of Gastronomic Sciences, is a progressive region that has taken a ...

Bartender, pour me some scotch

Posted by on Jun 26, 2013 in Blog | No Comments
Bartender, pour me some scotch

  Verdicchio recently hosted a scotch tasting and we wanted to share some of the knowledge gathered from scotch and whiskey aficionado David Notman. This is a great reference for anyone who wants to learn more about single malt scotch and whiskey, how to taste it and how to tell it’s good quality. David said ...

It’s asparagus season!

Posted by on Jun 12, 2013 in Blog | No Comments
It’s asparagus season!

  Asparagus season is here and we’re lucky to have this green vegetable growing right in our backyard. Well, not exactly our backyard – at Ruby Berry Farm in Chelmsford. Known for their bountiful strawberry crops, Robin and Nancy Charbonneau also took to growing asparagus a few years ago. The season is short but sweet ...

What makes good design?

Posted by on May 22, 2013 in Blog | No Comments
What makes good design?

    Type that headline into a google search engine and you’ll be inundated with blogs, articles and videos attempting to answer that question. The reality is, you need more than a software program to excel in the design process. We can all agree though that good design communicates an idea clearly. The Sudbury Design ...

McGrows Farms and Verdicchio – growing a relationship

Posted by on May 15, 2013 in Blog | No Comments
McGrows Farms and Verdicchio – growing a relationship

  There’s much wisdom and excitement in Stuart McCall’s voice as he gives us a tour of his Garson farm. A retired chemical engineer with a local mining company, Stuart turned to farming full-time in 1996 when he purchased five acres of land on Goodwill Drive. Three years later McGrows Farms and Garden started selling ...

Black radishes – from farm to plate at Verdicchio

Posted by on May 1, 2013 in Blog | No Comments
Black radishes – from farm to plate at Verdicchio

  At first glance they don’t look very pretty. You’d probably overlook these dark root vegetables among the colourful displays of peppers, zucchini and tomatoes at the supermarket now that spring has arrived. But black radishes, popular in Eastern European cuisine, are rearing their scruffy heads on supermarket shelves. Well, actually they are still relatively ...

Is reality TV a true representation of the restaurant industry?

Posted by on Apr 23, 2013 in Blog | No Comments
Is reality TV a  true representation of the restaurant industry?

  We salivate over reality cooking competitions like kids and many adults do over a bowl of ice cream drizzled with chocolate. The back-stabbing and emotional outbursts of contestants makes us believe that yes, this is reality television at its finest. And even if you don’t agree with Gordon Ramsay’s approach, you can’t help but ...

Enoteca

Posted by on Jul 18, 2012 in Food & Wine | No Comments

Welcome the weekend with a glass of wine at our new Enoteca. Opened Thursday, Friday and Saturday until late. Choose from our selection of tapas style dishes like fried polenta dusted calamari and our own version of cheese fondue.

Smelts are here!

Posted by on Jul 18, 2012 in Food & Wine, Food Pairings, Travel, Wine Reviews | No Comments

Going smelt fishing is an annual spring tradition and growing up, a rite of passage for our family. Making the trek to Britt with my brothers and parents, we eagerly awaited the rush of fluttering fish as we stood in knee-deep icy cold water with our rubber boots. A simple scoop of the net would ...

White Gold

Posted by on Jul 18, 2012 in Food & Wine, Food Pairings | No Comments
White Gold

Craving some sort of salad, I dove deep into the fridge crisper to see what vegetables were neglected from the week. At the bottom, I found two lost Belgian endives. Forgot about those guys. After a good wash, I chopped them up, added some diced carrots and a few surviving arugula leaves, tossed with some ...

Hello world!!!

Posted by on Jul 18, 2012 in Random Notes | No Comments

A few short days ago I was having a conversation with a lady enjoying a tiramisu and il riccioto dessert wine at the bar while working at the brand new Verdicchio when she mentioned how cool of an idea it would be if there were someone local who could go from restaurant to restaurant and write about it in ...

Delilah

Posted by on Jul 18, 2012 in Classic Cocktails | No Comments

Today so called girly drinks imply fruit foward and sweet cocktails. Rewind to prohibition time when the best bartending talents from around the world fled the nation under Prohibition and a girly drink was all about mouthfeel, when gin based cocktails where shaken with egg whites to create cocktails that almost slide down your throat. The simplest and most elegant of ...

Product Feature : Hendrick’s Gin

Posted by on Jul 18, 2012 in Product Feature | No Comments
Product Feature : Hendrick’s Gin

Being a fan of gin and having Hendricks Gin at home for some time now I was ecstatic when I showed up for work one day to find a bottle of the world-famous gin on the back bar . Hendrick’s Gin is a “small batch” craft gin produced in Scotland. Yet where small batch usually means under 1000 litres per ...

Gregorio Wines

Posted by on Jul 18, 2012 in Wine Tasting Notes | No Comments

Feudi di San Gregorio Winery of the Year 2011 We are very happy to share with you the most important recognition received this year, chosen by a survey of wine lovers and awarded by the Italian Sommelier Association – Bibenda & Duemilavini, the major Italian wine magazine, Feudi di San Gregorio has been awarded as ...

My Latest Experiment

Posted by on Jul 18, 2012 in Random Notes | No Comments

About a year ago I found a recipe for a generic batch of tonic syrup. I find the store bought cans are too sweet with not enough bitter. Jeffrey Morgenthal posted the recipe up on his site and I rushed to make a batch. The outcome was decent, slightly to acidic, probably used to much fruit ...

Italian Beer

Posted by on Jul 18, 2012 in Product Feature, Spirit Reviews | No Comments

While I spend hours and hours researching spirits and the history and ingredients that go into them I rarely bother to look into beer. Enter Birrificio Bruton. I had never seen anything like it. Where typical Canadian and American beer is usually filtered to the max to remove any traces of yeast an sediment, and ...

Sunshine

Posted by on Jul 18, 2012 in Cocktail Creations | No Comments

After my last post I was thinking… yes its time for warm drinks but some cocktails are too good to put away for the winter. Sunshine is a cocktail that I came up with when challenged to come up with something that was not too sweet slightly bitter, yet fruity and light. The Hendricks and Aperol ...

For serious drinkers only…

Posted by on Jul 18, 2012 in Classic Cocktails | No Comments

I’m just gonna throw this out there… Whiskey is awesome… and the best way to drink it is the Old Fashioned cocktail. The Old Fashioned represents what is perhaps the oldest form of cocktail known. Unfortunately it has fallen out of favour these days, and I rarely see people ordering it. I suppose this could ...

Premium Vodka

Posted by on Jul 18, 2012 in Random Notes | No Comments

I’ve had many intersting discussions with friends and co-workers about their favorite spirits. The conversation seems easy when we talk about gins and whiskeys, it’s either the botanicals in the gin and/or the infusion method (fyi gin is basically infused vodka) and with whiskeys it can be the mouthfeel, tannin, vanillin, smell and/or flavour. When we talk ...

Tonight @ Verdicchio

Posted by on Jul 18, 2012 in Random Notes | No Comments

Wow, crazy weekend so far. Verdicchio had a grand reopening event on this thursday, crazy busy night this friday and looks like another busy night tonight! The enoteca concept starts off this weekend, and if your not familiar with the idea its essentially a sweet italian style wine bar that integrates food and wine like ...

You Are What You Eat!

Posted by on Jul 18, 2012 in General Food | No Comments
You Are What You Eat!

You are what you eat. Processed and other easily accessible foods are not only bad for you physically, but emerging research is proving its negative effects on your brain chemistry. Feeling low? By changing what you eat, you can stabilize your mood, improve your focus and boost your brain health. And when you choose foods ...

Carnevale – the history of saor!

Posted by on Jul 18, 2012 in General Food | No Comments
Carnevale – the history of saor!

What is Saor? This typical sweet and sour Venetian dish dates back to the middle ages where the local fisherman would need a way to preserve their sardines while they were out to sea.  Simply floured, fried and then marinated with pine nuts, golden raisins, purple onions and red wine marinade, it is at its ...

St.Patrick’s Day – Verdicchio Ristorante, Sudbury

Posted by on Jul 18, 2012 in Special Events | No Comments

The lucky Irish aren’t the only ones to celebrate St. Patrick’s day!! Usually when we think of St. Patrick’s Day, a pint of beer is the first thing that
comes to mind.  But this week at Verdicchio Ristorante we’re exploring traditional and modern Irish dishes and have come up with a six-course tasting menu, complete with wine ...