Do you ever add anything to your wine or champagne? Strawberries are a classic addition, but what about preserved flowers?

Not too long ago, I tried a glass of champagne with a Wild Hibiscus Flower in it. Not only did it make the champagne a beautiful colour (you know how I feel about good-looking food and drink – I am oh, so shallow), with soft tendrils of pink flowing from the petals, but it gave the champagne a sweet, delicate, almost berry-like flavour.

A couple of days later, I read an article in the Food Network Magazine about flower-infused beer. I can’t seem to get my hands on any, but I think it may provide an interesting twist. I am a big fan of raspberry-infused beer, and have tried blueberry, spice, and coffee laced brews – but flower-leavened beer is something I’ve yet to experience.

Have you ever added anything to your wine or champagne? Do you prefer to keep it simple, or spice it up? Would you be willing to add flowers to your drink, or would you rather keep them in a vase?


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Today is Cinco de Mayo (the 5th of May), and it's a day that celebrates the Mexican Army's victory over the French at the battle of Puebla on May 5th, 1862. In Mexico, it's one of their largest national holidays; in much of the rest of the world, it's an excuse to eat, drink, and party. So today, celebrate Cinco de Mayo with some of Mexico's tastiest food. In a hurry? This Arroz Rojo (Red Rice) and Shrimp Scampi is a quick and tasty option. Not in the mood for rice? Check out this recipe for Enchiladas.

Arroz Rojo and Shrimp Scampi

If you need a quick dinner, or just want something fresh and easy to eat, a pasta salad is often the answer. They don't require many ingredients, are quick to make, and often contain a variety of food groups. One great option for any night is Tuna-Pasta salad.

Tweak it how you like it, add ingredients, take some out. It's a versatile recipe that is sure to please, and goes great with a bottle of white (try Mission Hill Sauvignon Blanc) or a light beer (a glass of Big Rock Lime will do the trick!). It also makes great leftovers.

Here's a rough outline of ingredients. Remember to change them as you please!

2 cups fusilli, uncooked
2 cups baby spinach
4 stalks celery, leaves on
3 large carrots
2 scallions
3 cans chunk light tuna in water, drained
3 tbsp light mayonnaise
1/2 tsp lemon juice
salt and pepper, to taste

Cook pasta according to directions on box. While it's cooking, chop spinach coarsely, dice celery into 1/2 cm chunks, and slice carrots thinly. Chop scallions to desired size (larger if you like a stronger onion flavour), add tuna, and mix well. When pasta is cooked, rinse with cold water until the pasta is cold. Add to veggie-tuna mixture, then stir in mayo, lemon juice, and salt and pepper to taste.

Tip: If using the salad as leftovers, you may have to add more mayo before eating as it tends to dry out!

It's Friday! What does that mean to you? I'm going to take a wild guess and say that a nice cold beer is probably part of the equation: whether you're chilling on a patio with your closest friends, having a barbecue with your family, or just winding down after a tough week of work, a brew or two is likely to be consumed.

But, have you ever considered eating beer? Not in the same way you'd use a fork and knife to make your way through a Guinness, but actually using beer in your food?

Beer-based recipes are becoming more and more popular, with many breweries cooking up their own products like sauces, marinades, and even ice cream. So are you willing to give beer-based food a try, or would you rather stick to a traditional cold one?

Check out The Beer Store for a huge assortment of recipes using beer. You’ll be surprised at what you find: brownies, soup, burgers, marinades, and more. Here’s a quick and easy recipe for Smokin Beer Butter Shrimp.

Want to try some pre-made beer goodies? Pop in at a local brewery or order this tasty Beer Infused BBQ Sauce from The Grizzly Paw.

Happy St. Patrick's Day! I don't know how to pronounce it, but I will say Beannachtaí na Féile Pádraig, or I wish you the blessings of St. Patrick's Day and all of the luck that comes with it.

Today I went to my favourite place on earth: Canmore, Alberta. It's close to home, smack dab in the middle of the mountains, and home to my favourite restaurant, The Grizzly Paw Brewery.

Now you're all aware of the deep feelings I harbour for pizza and beer. I absolutely loathe take out pizza, so I make the homemade kind on a pretty regular basis. Though, there is one exception to the non-restaurant pizza rule, and that exception is Pulcinella in Calgary.

Pulcinella serves authentic Napoletana pizza prepared in a centrally located open kitchen (it's great to watch them make it!), and cooked in a proper wood burning pizza oven. The menu is quite large, and the ingredients fresh. The decor is clean, with rustic wooden floors, white furniture, and stunning back lit black and white photos lining the walls.

My personal favourite is the Margherita pizza, a simple pie with tomato sauce, olive oil, basil, parmigiano, and mozzarella. It's simple, but the tomato sauce is so tangy and flavourful that it allows the remainder of ingredients to come together and balance one another out.

Another great option is the Speck E Rucola. The delicious, chewy and crispy crust is topped with tomato sauce, mozzarella, smoked prosciutto, cherry tomatoes, arugula, parmigiano, and basil. The tomatoes and arugula are put on after the pizza is cooked, so they add a freshness to the savoury (and salty!) prosciutto and basil.

For a salad, I tend to opt for the Caprese - mozza, cherry tomatoes, oregano, basil, and olive oil - or the Arrugula. The Arrugula comes with fresh arugula, topped in cantaloupe slices, pancetta, olive oil, and a dash of coarse salt. The combination of ingredients really does create an incredible sensation in your mouth, notably from the salt, and saltiness of the pancetta, and the sweet juiciness of the cantaloupe.

Though going to Pulcinella isn't your typical pizza and beer experience, you'll still fall in love with the authentic, quality pizza and tasty Italian beer (try Peroni Nastro Azzurro). So if you're ever in Calgary, don't miss out - it'll raise your standard for pizza.