Terry catches up with sportscasters Jay Onrait and Dan O’Toole ahead of Super Bowl Sunday. They’re back on TSN after several years in Los Angeles working for Fox Sports 1. The guys talk swill, food, football and music to play during the game.
Jan 26, 2019
Founder, lead singer and songwriter of D.O.A, Joe Keithley, aka Joey Shithead is Terry’s guest this week. Keithley was recently elected city councilor in Burnaby, BC as a member of the Burnaby Green Party. The 62-year-old punk rocker talks to us about his recent political victory, the issues that matter to him, his band’s legacy and label Sudden Death Records.
https://en.wikipedia.org/wiki/Joe_Keithley
2019 Victoria Whisky Festival and Awards – Year 14
“This year’s Victoria Whisky Festival occurred just as Canadian officials were conducting prohibition-style raids, confiscating whisky bottles in bars in Vancouver and Victoria.
Beyond this, however, the festival features top-level whiskeys and master classes, and serves as a focal point for the latest revival of Canadian whiskies from large and smaller independent operations alike now gaining momentum.”
Forbes Magazine ( 10 Whisky Festivals that you have to go to if you love whisky)
This special is another journey of discovery for me.
Growing up I had no idea that whisky even existed and now I’m trying to discover what makes whisky such a favorite to millions of people worldwide.
It helps that there are no dog whiskeys in Victoria. Quite simply they showcase some of the very best whiskeys ever made.
Canada is right in the middle of the whisky boom. They have retaken their place in the whisky world after years of so-so releases.
A number of our guests are directly responsible for bringing back Canadian Whisky to World-class levels.
My thanks to Heather Leary for her support with this project.
Our pal Corey Wood recorded all of the interviews and bottle shots As seen below:
Iain Hooey
Iain Hooey is a founder and organizer of the Victoria Whisky Festival.
Davin de Kergommeaux
Davin is Chairman of the Judges for the Canadian Whisky Awards and author of Canadian Whisky: The New Portable Expert. A certified Malt Maniac he has been writing and talking about whisky for over two decades.
Don Livermore
J.P. Wiser’s Master Blender Don Livermore has an MS and Ph.D in Brewing and Distilling from Edinburgh’s Heriot Watt University. Don’s whiskies received numerous medals at the Canadian Whisky Awards and J.P. Wiser’s was awarded Distillery of the Year
John Hall
Master Distiller John Hall founded Forty Creek Distillery, pioneered Canadian Whisky’s return to prominence in the United States and Canada. Hall was awarded a Lifetime Achievement Award by the Canadian Whisky Awards in 2015.
Tish Harcus
Tish Harcus is brand ambassador for Canadian Club, marking 30 years of bringing this whisky to the world. Canadian Club was a finalist for Canadian Whisky of the Year – their 41-year-old received the award for best Connoisseur Whisky Domestic at Canadian Whisky Awards. They also took home several medals.
Allisa Henley Distiller – Sazerac Tennessee
Sazerac owns Buffalo Trace and Barton 1792 in Kentucky
Just a few years ago Henley was employed as distiller at the George Dickel Distillery in Tullahoma, Tennessee, a facility still capable of making more than two million proof gallons of whiskey each year.
But in 2015, Allisa accepted a position at a new distillery in northeastern Tennessee, built to make Popcorn Sutton’s whiskey.
There, Henley and partner John Lunn made distillate according to a recipe developed by legendary moonshiner Popcorn Sutton, essentially a bourbon mash bill (corn, rye, malt) augmented with sugar.
No name yet for this new label but expectations are high.
Winter White Wines – If they exist, what are they?
It was a comment about a year ago. Almost blew by me. A winemaker used the phrase “I’m making Winter Whites”.
I’m sorry – what?
“A Winter White – what is that?
Well, it’s a white wine that has enough texture and mouth feel to pair with Winter roasts, stews, soups, root vegetables etc.
OK..what whites have that ability?”
That’s where the whole idea got started. This hour is dedicated to focusing in on white wines than can carry their weight through the Winter.
I sought out winemakers and wine experts who could explain Winter Whites and then recommend wines we could get our hands on.
Our guests include:
Chris Rielly – Head Sommelier at (David Hawksworth’s) Nightingale Restaurant in Vancouver
Nightingale Restaurant
Ben MacPhee-Sigurdson – Drinks Editor Winnipeg Free Press https://www.winealign.com/profile/43820-Ben-MacPhee-Sigurdson
Kurtis Kolt – Georgia Straight Wine Writer http://www.kurtiskolt.com/
Rhys Pender – Master of Wine https://www.mastersofwine.org/en/meet-the-masters/profile/index.cfm/id/dfb8a043-5e4b-e211-a20600155d6d822c
Michaela Morris – Wine writer and judge https://michaelamorris.ca/
Jason Parkes – Winemaker The Hatch https://thehatchwines.com/
Jason Parkes – Winemaker The Hatch
Valeria Tait – GM and Winemaker at Bench 1775 https://www.bench1775.com/
Val Tait
Kathy Malone – Winemaker at Hillside https://www.hillsidewinery.ca/
Kathy Malone
If you join us for the hour you will indeed find out that Winter Whites do exist and we’ll tell you which wines to look for.
Here’s Chris Rielly’s List
Chris Rielly Head Sommelier at Nightingale
2016 Clos du Soleil Capella Sauvignon Blanc/Semillion Similkameen Valley
2013 Haywire Vintage Bubb Okanagan Valley
2016 Gustave Lorentz Pinot Gris Alsace France
2016 Pietradolce Carricante Etna Bianco Sicily Italy
2017 Yalumba “Y” Series Viognier South Australia Aus
Here’s Ben’s List:
Ben MacPhee-Sigurdson
d’Arenberg The Hermit Crab Viognier Marsanne (McLaren Vale, Australia)
$23 Everything Wine
Guigal 2016 Cotes du Rhone white (Cotes du Rhone, France)
$29 Everything Wine
60% Viognier, 15% Roussanne, 10% Marsanne, 8 % Clairette, 5% Bourboulenc, 2% Grenache blanc.
Torres 2017 Esmerelda (Catalunya, Spain)
$16.99 BCLDB
Moscatel and Gewurztraminer, spice and stone/tropical fruit with a hint of sweetness.
Testalonga Baby Bandito “Keep on Punching” Chenin Blanc (Swartland, South Africa)
The Winemakers have lots of suggestions. FYI – One name that pops up three times is Ava from Le Vieux Pin.
New small wineries to watch.
Van Wine Festival
The Californians
Aquilini Family . Red Mountain wines.
Victoria Whisky Festival
Kutatas- Salt Spring Island
Jan 12, 2019
Academy Award-winning director Alfonso Cuarón talks to Terry about his new Golden Globe-winning film Roma. The film offers a very personal take on Alfonso’s upbringing in Mexico City and is centered on a young indigenous woman named Cleo who works as a maid for Alfonso’s middle-class family. The director, writer, producer, and editor talks about the inception of the film, and why he absolutely had to tell the story, following his success with blockbusters like Gravity and Children of Men.
How personal was this journey? Alfonso directed, wrote the screenplay, was the cinematographer, and the co-editor. It’s meant as an apology to Cleo and every one of the family household staff.
Year Seven of The Four F’s
(Food. Fishing. Fluids and Friends)
As all good things sometimes do..it started with a “what if”.
What if I put together some of my food and wine friends who loved fishing – and we all went fishing together but we also brought along wines we wanted to share and food we wanted to cook?
John, Mark, Terry and Rhys
Except for several years when one of them was just too damn busy, the friends line up has been pretty much the same.
Here are some links on “the friends”
Basically, these are gents and artists you would love to hang with.
Chef Mark Filatow Waterfront Bistro (Kelowna) https://waterfrontrestaurant.ca
John Weber – Orofino Wines (Similkameen) https://www.orofinovineyards.com/about-2/
Rhys Pender – Little Farm Wines (Similkameen) and Master of Wine. http://littlefarmwinery.ca/
John Weber, Mark Filatow, Rhys Pender
The really interesting thing with this group is that at times the fishing is EVERYTHING.
Then the Wines become EVERYTHING.
Then the food becomes EVERYTHING.
We dive into all three with a shared passion that seems to know no bounds.
For example –
Fishing – Except for this year we have always fly fished in the interior of BC. Skitchine Lodge, Cathedral Lakes, 7 Half Diamond Ranch , Tunkwa Lake.
This year we head for Campbell River on Vancouver Island and some Salmon Fishing.
Gowlland-Harbour-Resort-Outdoor-Patio
Our home base was the gorgeous Gowlland Harbour Resort on the jewel known as Quadra Island, just off downtown Campbell River.
And most importantly, our guide was one of the very best Mark Stewart from East West Charters in Campbell River.
TDM & Mark Stewart
So, here’s Mark with a boat build for four..now holding 5. As the rods went off..all four reaching for the now bouncing rod.
Surprisingly, it all went very well thanks to Mark Stewart and his 28 years of experience. We caught and released lots of wild coho..kept one hatchery coho.
John caught a Spring and everyone caught sockeye and pinks.
We were chased by dolphins who surfed in the wake of the boat as we cut through the water. Exhilarating!
We tasted Moscato d ‘Asti for breakfast..memorable.
Wines – We each like to bring wines that we think the group would find interesting.
A grand total of 22-25, depending on who you talk to.
Wines from Croatia that Mark brought back from his summer trip there.
I brought a Viognier from France
John from Italy and Orofino.
Rhys from EVERYWHERE. Palo Portado for one
A Spectacular Education.
Chef Mark Filatow
Food – Chef Mark has always traditionally brought to these trips his gift of making something truly special from an assorted bag of goodies.
We know there will always be two Tomahawk Chops from Two River Meats in North Vancouver.
Tomahawk Chop
He’s usually chosen to cook these on an open campfire but this year we had the luxury of a BBQ. (In the Dark)
The rest of the meal started with a charcuterie board that was outstanding It truly challenged the wines..
Including N’Duja made from #cheamviewranch pork from @tworiversmeats and @medleyorganics espelettes
Salad..exploded on the plates. Lobster mushrooms with toasted corn gnocchi and glazed delicata squash.
I dream about these meals..before and long after.
Let me finish by thanking those who helped make this wonderful trip happen.
The guys for one. They all are busy.
John and Rhys were just starting their vineyard harvest. Mark Filatow may be the busiest chef in the Okanagan.
A minor miracle that they freed up.
Thanks go out to Mark and Anita Stewart. A formidable Team – Son and Mother.
The staff at Tourism VI for the assist and support. https://www.tourismvi.ca/
The staff at Gowlland Harbour Resort/Quadra Island https://twitter.com/GowllandHarbour
Shawna Gardham for support and encouragement right from the start.
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New wineries to watch for.
Kutatas – Salt Spring Island
Frank Gigliotti changes the name of the game
Vancouver Wine Festival: Hello California!!
The Aquilini Wines from Red Mountain
BC Spring Releases
The Hatch was named 9th best winery in Canada and 5th in BC.
And IS this the weekend to Lick Your Plate?
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Some wine fans follow labels, some follow grapes, some follow regions and some follow Winemakers.
Can I please suggest one winemaker you may want to follow? Jason Parkes!
First of all he’s born in Peachland, so the man knows his fruit.
He’s fronted two punk bands. OK, that has nothing to do with wine-making but there’s a do-it-yourself attitude in the punk/post-punk community and that works in a vineyard/cellar…
He started making wine in the Okanagan to pay the bills and get his band’s van back on the road.
Now, after multiple harvests, he’s gathered around him a great team of growers, cellar hands and winemakers.
It shows in the wines he creates.
The Hatch
and countless more.
2016 WINE ALIGN AWARDS OF CANADA, THEY WERE NAMED THE 9TH BEST WINERY IN ALL OF CANADA. 5TH BEST IN BRITISH COLUMBIA.
http://www.winealign.com/awards/2016/07/27/2016-nwac-top-25-wineries-in-canada/
Here’s what they say about themselves..
The Hatch is the absolute culmination of the wants and dreams of a select, rare and bizarre cadre of people who are unconcerned about the convention and now have a chance to show the world exactly what real wine, real hospitality and real people are all about. ‘the hatch’ is the direct confluence of all our favourite arts.
The liquid arts, the visual arts and the living arts; finally together and together forever.
That answers the ‘what’, but also asked is the ‘why’. Why ‘the hatch’? Because the time is long overdue for something like this to enter your life, and more-so; to make your life that much better. Now it’s time to shut-up and go drink some wine.
Jason Parkes brings lots of stories to the edition of Tasting Room Radio. Great fun. Fabulous wines.
Drink the future!!
Yes, they are sisters and best friends, they each have 3 kids and they live within 5 blocks of each other.
julie and lisa
These sisters create a force in any kitchen. Julie writes… Lisa Cooks.
Julie and Lisa have released their third cookbook Lick Your Plate. A follow up to Bite Me and Bite me Too!
The girls write about food and family (family first).
They talk with me about Sloppy Joe’s, Baja Fish Tacos, Slutty brownies and the fact that it takes Twinkies 45 seconds to explode in a microwave!
We do take time to go back and remember their Grandmother. Alice Leiberman welcomed them into her kitchen and very likely set this whole career in motion.
We also get sidetracked into their fave MuchMusic VJ, Bon Jovi and what BC wines I’m recommending to these two Torontonians
Lick Your Plate offers 160 original recipes, several 30-minute dinner ideas, tips, tricks, mouthwatering visuals, funny anecdotes, drool-worthy descriptions of every recipe, and is perfect for everyone from the beginner to the well-seasoned home cook.
“We’re not Martha telling someone to make the eight-hour broth, but we’re also not Rachael Ray saying put cheese on toast. There is that happy medium,” says Gnat, who developed the recipes.
The sisters say they understand the importance of accessible recipes, where all the ingredients can be bought in one shop.
“We love and admire ‘the foodie’ and we’re happy to sit down to a gourmet meal. And we are all about fresh flavours and great food. But we also live in the real world with six kids between us. We don’t always have that sort of time and inclination to go on a goose chase for fig paste,” says Julie.
Todays Wild Salmon Celebration – Fisherman’s Wharf Granville Island
There are a lot of local food and wine events to finish off August but this one may be the best.
Some of ther very best chefs across the country are teaming with some of our best local chefs to create salmon and seafood dishes that can be eaten right on the docks at Fisherman’s Wharf. Six perfect dishes paired with 5 perfect wines.
All the info you need can be heard from today’s guests …
Chef Robert Clark – The Fish Counter
Chef Jessie McMillan, Campagnolo Roma, Vancouver
Chef Charlotte Langley, Scout Canning, Toronto
Today at 6PM..The first annual Wild Salmon Celebration will be taking place at False Creek Fisherman’s Wharf from 6 to 9 p.m.
Hosted by the Chefs’ Table Society of B.C. and the B.C. Salmon Marketing Council, this outdoor dinner offers seafood dishes created by top chefs from across Canada working with local chefs.
See Chef list below.
The main theme of this al fresco meal is salmon. BBQ salmon with sesame seeds with dashi glaze, cured salmon with risotto & pickled field cucumber, and salmon poké bowls, etc.
See Wine list below
Must be drinking age. Tickets are $49.00 per person.
CHEFS
Lee Cooper, L’Abattoir (Vancouver)
Ryan Bissell, North Arm Farm (Pemberton) and Erin Vickars, Outer Shores Expeditions
Charlotte Langley, Scout Canning (Toronto, ON) with Steve Duyzer, Vancouver Fish Company (Vancouver)
Nathan Middleton, The Home of the Brave (Toronto, ON) with Jesse McMillan, Campagnolo Roma (Vancouver)
Tyler Shedden, The Chase Hospitality Group (Toronto, ON) with Robert Clark, The Fish Counter (Vancouver)
Peter Zambri, Zambri’s (Victoria, BC) with Lucais Syme, Cinara (Vancouver)
WINES
Haywire Winery at Okanagan Crush Pad,
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On the Labour Day Long Weekend
The Judgement of BC – who won what
The BC Pinot Noir Celebration – 34 PN makers in one lovely park.
Can a rocker make wine? You bet. Especially if your name is Jason Parkes! The Hatch was named 9th best winery in Canada and 5th in BC.
And IS this the weekend to Lick Your Plate?
Podcast: Play in new window | Download
Subscribe: RSS
Some wine fans follow labels, some follow grapes, some follow regions and some follow Winemakers.
Can I please suggest one winemaker you may want to follow? Jason Parkes!
First of all he’s born in Peachland, so the man knows his fruit.
He’s fronted two punk bands. OK, that has nothing to do with wine-making but there’s a do-it-yourself attitude in the punk/post-punk community and that works in a vineyard/cellar…
He started making wine in the Okanagan to pay the bills and get his band’s van back on the road.
Now, after multiple harvests, he’s gathered around him a great team of growers, cellar hands and winemakers.
It shows in the wines he creates.
The Hatch
and countless more.
2016 WINE ALIGN AWARDS OF CANADA, THEY WERE NAMED THE 9TH BEST WINERY IN ALL OF CANADA. 5TH BEST IN BRITISH COLUMBIA.
http://www.winealign.com/awards/2016/07/27/2016-nwac-top-25-wineries-in-canada/
Here’s what they say about themselves..
The Hatch is the absolute culmination of the wants and dreams of a select, rare and bizarre cadre of people who are unconcerned about the convention and now have a chance to show the world exactly what real wine, real hospitality and real people are all about. ‘the hatch’ is the direct confluence of all our favourite arts.
The liquid arts, the visual arts and the living arts; finally together and together forever.
That answers the ‘what’, but also asked is the ‘why’. Why ‘the hatch’? Because the time is long overdue for something like this to enter your life, and more-so; to make your life that much better. Now it’s time to shut-up and go drink some wine.
Jason Parkes brings lots of stories to the edition of Tasting Room Radio. Great fun. Fabulous wines.
Drink the future!!
Yes, they are sisters and best friends, they each have 3 kids and they live within 5 blocks of each other.
julie and lisa
These sisters create a force in any kitchen. Julie writes… Lisa Cooks.
Julie and Lisa have released their third cookbook Lick Your Plate. A follow up to Bite Me and Bite me Too!
The girls write about food and family (family first).
They talk with me about Sloppy Joe’s, Baja Fish Tacos, Slutty brownies and the fact that it takes Twinkies 45 seconds to explode in a microwave!
We do take time to go back and remember their Grandmother. Alice Leiberman welcomed them into her kitchen and very likely set this whole career in motion.
We also get sidetracked into their fave MuchMusic VJ, Bon Jovi and what BC wines I’m recommending to these two Torontonians
Lick Your Plate offers 160 original recipes, several 30-minute dinner ideas, tips, tricks, mouthwatering visuals, funny anecdotes, drool-worthy descriptions of every recipe, and is perfect for everyone from the beginner to the well-seasoned home cook.
“We’re not Martha telling someone to make the eight-hour broth, but we’re also not Rachael Ray saying put cheese on toast. There is that happy medium,” says Gnat, who developed the recipes.
The sisters say they understand the importance of accessible recipes, where all the ingredients can be bought in one shop.
“We love and admire ‘the foodie’ and we’re happy to sit down to a gourmet meal. And we are all about fresh flavours and great food. But we also live in the real world with six kids between us. We don’t always have that sort of time and inclination to go on a goose chase for fig paste,” says Julie.
Podcast: Play in new window | Download Subscribe: RSS
Alex Prud’Homme My Life in France/The French Chef in America
Stories from Julia Child’s Great-Nephew
It seemed too good to be true. An offer to not only visit Barolo during harvest but also attend the Truffle Festival in Alba as the guest of Batasiolo. Begun in 1882, Batasiolo started with just 7 acres. They have become a winery that makes 10% of all Barolos. Our host: Fiorenzo Dogliani. A family so ingrained in the Piedmont wine region that they have a town named after them. Join us – Barolo and Truffles? It IS a dream come true!
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For centuries Dogliani has been a name synonymous with the distinctive wines of Piedmont. Both as a picturesque town that has long been famous for wines produced from Dolcetto – Dolcetto di Dogliani – and today as the family surname of one of Piedmont’s most famous producers of Barolo. 
Fiorenzo Dogliani, CEO of the Dogliani family’s Beni di Batasiolo winery, runs the family enterprise, Batasiolo SPA. In addition to the winery, Batasiolo SPA has embraced a wine-country destination lifestyle with its newly built, 38-room luxury hotel and spa, Il Boscareto which was opened in Serralunga d’Alba in 2009.
Il Boscareto Hotel and SpaThe Dogliani family’s winegrowing history spans four generations in Italy’s Piedmont region and traces its origin to just seven and a half acres of Nebbiolo vines in Barolo. With the launch of Beni di Batasiolo in 1978, the company’s vineyard holdings now total 345 acres from nine vineyard sites and four growing regions: Barolo, La Morra, Monforte D’Alba, and Serralunga D’Alba.
Fiorenzo Dogliani
As CEO, Fiorenzo directs the company from the Beni di Batasiolo winery located in La Morra Cuneo. In the late 1950s, Fiorenzo is credited with reaching beyond the borders of Piedmont to market the family’s wines to restaurateurs in nearby Milan. It was this bold first move that established a presence for the company’s wines on the domestic market and foreshadowed Fiorenzo’s future role as an evangelist for the Piedmont region on the world market. Fiorenzo was among the first Piedmontese winegrowers to travel extensively to promote his wines Fiorenzo’s early efforts helped raise visibility for the company’s long-lived Barolo and Barbaresco wines and establish a reputation for quality, one that is rigorously pursued at Batasiolo. By 1979 he was traveling to New York and Toronto introducing the trade and consumers alike to the joys of Nebbiolo, an effort that helped speed the evolution of American palates at the time towards the appreciation of dry, sophisticated wines.
Richardo March
Canada is the number four market in the World for Batasiolo. In order to talk to Fiorenzo and also travel the Piedmont district we needed a translator, wine expert, and driver and we found him in Richardo March. Director of US and Canada sales for Batasiolo.
www.batasiolo.com http://www.boissetfamilyestates.com http://www.barolodibarolo.com/inglese/ http://www.lonelyplanet.com/italy/liguria-piedmont-and-valle-daosta/piedmont
Kimberly and Ziggy in Alba
Also along for the trip and guesting on the special were: Our host and organizer of the trip … Kimberly Charles – Charles Communications & Associates in San Francisco. http://www.charlescomm.com/ Ziggy Eschliman, known to most simply as The Wine Gal. Her radio shows are broadcast throughout wine country and are available on the internet. As a leading American speaker, consultant, and wine writer. Ziggy is a driving force behind a national movement toward making wine hip, fun and accessible. http://www.ziggythewinegal.com
The World Wine Guys MIKE DeSIMONE and JEFF JENSSEN, also known as the World Wine Guys, are wine, spirits, food, and travel writers, educators, and hosts. They are award winning journalists as well as best-selling and award-winning authors. Mike and Jeff are the Entertaining and Lifestyle Editors at Wine Enthusiast Magazine and are regular travel and wine contributors for The Huffington Post. DeSimone and Jenssen are the authors of the best-selling Wines Of The Southern Hemisphere. Mike and Jeff are members of the International Food, Wine, and Travel Writers Association, The Society of Wine Educators, and The James Beard Foundation. http://worldwineguys.com/
The famous ‘Tartufo d’Alba‘ is a marvelous gift of nature and a symbol of the rich cuisine of Piemonte. The truffle was known in antiquity, not just for its inherent culinary qualities but also as an aphrodisiac! Scientists discovered that truffles contain volatile alcohol with a strong musk flavor, a chemical brother of testosterone. No doubt this is something the ancients knew all along. The secret to enjoying the truffle is to avoid using it with other strong flavors. It is perhaps best served as an antipasti, buttered on wholemeal toast or over pasta as shards with butter and Parmigiano Reggiano cheese. In a country where food equates with love as one of life’s great pleasures, ‘tartufi’ are literally worth their weight in gold. The delicate white truffle variety, only served raw, grows in Northern Italy and Umbria. Piedmonte is the heart of white truffle country, where the famous Alba festival provides a magnificent backdrop of Romanesque ruins, Gothic spires, and Baroque bell towers every October. Thank you Batasiolo. Thank you Kimberly and thank you Italy!!
