The white versions of Lillet and Dubonnet are wine-based aperitifs. This elegant cocktail comes from Initiale, one of Quebec City's finest restaurants.
We took a cocktail traditionally made with ruby Port and brandy and lightened it up with white Port and effervescent white wine. Champagne flutes are the prettiest choice for this refreshing aperitif.
Patties — spicy hand-held Jamaican meat pies — are street food at its best.
Flavourful little sauces not only dress up oysters but also offer delicious introductions to first-time oyster eaters. Each sauce is enough for one dozen shucked oysters.
Kick off the celebration and toast the New Year with this exclusive beverage created for us by mixologist Gabrielle Panaccio.
Cheers!
Our "From Cuba, with Love" menu in the April 2006 issue features a full lineup of Cuban-inspired dishes, including this fresh tropical appetizer.
