Podcasts about langdon hall

Esther Dawson is a Certified Sommelier based in Ontario with over eight years of experience in hospitality. Esther currently works as the Sommelier, Cellar Lead, and F&B Content Creator at Langdon Hall Relais & Châteaux, where she's not only on the floor pairing wines and opening bottles, but also involved in the marketing and media side—crafting content, managing promotions, and helping tell the story of the restaurant's food and beverage program. Esther began her journey in wine while working in hospitality, with formative years spent at The Elora Mill and nearly a decade at Langdon Hall, where she officially became a sommelier in 2023. She holds certifications from both the Court of Master Sommeliers and the Wine & Spirit Education Trust (WSET Level 3), and is currently preparing for her Advanced Sommelier certification. Esther also works as a consulting Sommelier for Sarnia Golf Club and other private clubs, bringing curated wine experiences and events to members and guests. As if that isn't enough, Esther is also involved with the InVintory app as one of their consulting Sommeliers. With a background in Vocal Music, she brings creativity, curiosity, and a warm, approachable style to everything she does. When Esther's not talking about wine, she is likely traveling the world or spending time with her adorable Toy Poodle puppy, Reggie—who's quickly become the star of her off-hours life. @esther_dawson Wine Shop at Langdon Hall A big thank you to Jean-Marc Dykes of Imbiblia for setting up our new website theindustrypodcast.club. Imbiblia is a cocktail app for bartenders, restaurants and drink nerds and built by a bartender with more than a decade of experience behind the bar. Several of the features includes the ability to create your own Imbiblia Recipe Cards with the Imbiblia Cocktail Builder, rapidly select ingredients, garnishes, methods and workshop recipes with a unique visual format, search by taste using flavor profiles unique to Imbiblia, share recipes publicly plus many more……Imbiblia - check it out! Looking for a Bartending Service? Or a private bartender to run your next corporate or personal event? Need help crafting a bar program for your restaurant? Contact Alchemist Alie for all your bartending needs: @alchemist.alie Contact the host Kypp Saunders by email at kypp@babylonsisters.ca for products from Elora Distilling, Malivoire Winery and Terroir Wine Imports. Links kypp@babylonsisters.com @sugarrunbar @the_industry_podcast email us: info@theindustrypodcast.club

From Michelin Kitchen to Classroom Professor with Matthew James DuffyThis episode features a discussion with chef and professor, Matthew James Duffy. Matthew is a classically trained fine dining chef that has a passion for breadmaking and teaches at the Centennial College in Toronto Canada.After graduating from University of Guelph, Matthew started his culinary career studying at Stratford Chef School.While attending school, Matthew was able to cook, during semesters of culinary practice, at Sooke Harbour House in British Columbia, Langdon Hall in Ontario Canada, Il Canto in Siena, Italy and Ichiban Ueno Osaka, Japan. He then had the opportunity to cook at Restaurant Noma in Copenhagen, Denmark followed by opportunities in Spain cooking for El Bohio in Madrid and Comerç 24 in Barcelona.After returning to North America, Matthew became a chef for Chef Daniel Boulud at Café Boulud NYC. After working in New York, Matthew was a Sous chef opening Café Boulud Toronto.After years of cooking at Michelin star restaurants, Matthew pursued a teaching career at Centennial College where he is Professor of Baking and Pastry Arts Management.Matthew has a micro bakery and shares this passion for Sourdough and baking online and has created a social media community of bakers. To stay connected with Matthew's latest content, sign up for his newsletter.Learn from Matthew:Matthew's YouTube ChannelRecipesSourdough GuidesOnline LearningEnjoy!

Rob Miller returns to join the show this week for an in person interview. Rob has worked the floor as Sommelier at some of the top restaurants on the continent including Langdon Hall, Alo (#1 restaurant in Canada for the 5th year running), Giulietta and Daniel (Daniel Boulud's eponymous ** Michelin Star restaurant in Manhattan, NYC). Rob is certified with both the International Sommelier Guild and the Court of Master Sommeliers. Rob holds the prestigious Diploma from the Wine & Spirits Trust in the UK, an organization he also teaches for. As well as a Certificate in Oenology & Viticulture from the University of Guelph, Mr. Miller also holds certifications from the Wine Scholar Guild, Society of Wine Educators, Vinitaly International Academy, and both Wines of Chile & Wines of Portugal! Rob has worked with The Vine Agency import firm for over a decade. Links The Vine Agency @sugarrunbar @babylonsistersbar @the_industry_podcast email us: info@theindustrypodcast.club Podcast Artwork by Zak Hannah zakhannah.co

This weeks guest is Rob Miller. Rob has worked the floor as Sommelier at some of the top restaurants on the continent including Langdon Hall, Alo (#1 restaurant in Canada for the 5th year running), Giulietta and Daniel (Daniel Boulud's eponymous ** Michelin Star restaurant in Manhattan, NYC). Rob is certified with both the International Sommelier Guild and the Court of Master Sommeliers. Rob holds the prestigious Diploma from the Wine & Spirits Trust in the UK, an organization he also teaches for. As well as a Certificate in Oenology & Viticulture from the University of Guelph, Mr. Miller also holds certifications from the Wine Scholar Guild, Society of Wine Educators, Vinitaly International Academy, and both Wines of Chile & Wines of Portugal! Rob has worked with The Vine Agency import firm for over a decade and started his own agency, The Road Wine Imports, during the end of the pandemic. Links The Road Wine Imports The Vine Agency @sugarrunbar @babylonsistersbar @argyle_arms_2023 @the_industry_podcast email us:  info@theindustrypodcast.club Podcast Artwork by Zak Hannah zakhannah.co

“Look at each failure in life as an opportunity, just get up and keep on going.” - Trish TonajTrish Tonaj is an award winning Marketing Consultant, Artist, Author and Founder of ShareYourStories.online. As an artist, her work is best described as bold, colourful, abstracts that enhance your personal space. Colour Outside the Lines workshops encourage your creativity while thinking outside the lines. With a recent solo show at the Relais & Chataux, Langdon Hall, her work is found in Europe, United States and Canada.In support of the entrepreneurial spirit, Trish is the founder of shareyourstories.online an international marketing platform featuring business stories that share your great ideas. She is the host for the weekly podcast Business Mentorship; Keepin' It Real, live and unscripted interviews introducing the person behind the logo. Under the umbrella of mentorship and collabortion over competition, her mission is to increase your visibility, encourage collaboration and build connections in your community.With a love of writing she has co-authored an e-magazine on Wealth and Wellbeing and is acontributor to Thrive Global and Canfitpro magazine. As a published author, and speaker, she has written two books:Breaking Barriers: 10 Entrepreneurial Women Share Their Stories and A Diary of Change 12 Personal Tools.Join Trish as she trades a pen for paintbrush!Click here to subscribe to The Sell My Business Podcast to save time and effort.SELECTED LINKS FOR THIS EPISODETrish TonajShare Your Story With Us!Business Mentorship; Keepin' It Real - YouTubeBooks: https://amzn.to/3fklusfCockroach Startups: What You Need To Know To Succeed And ProsperFREE Deep Wealth eBook on Why You Suck At Selling Your Business And What You Can Do About It (Today)Book Your FREE Deep Wealth Strategy CallResources To Have You Thrive And ProsperThe Deep Wealth Podcast brings you a wealth of world-class thought leaders who share invaluable resources and insights. Click the link below to access the resources, gear, and books that either our guests or the Deep Wealth team leverage to increase success:https://www.deepwealth.com/thriveContact Deep Wealth: Tweet @JeffreyFeldberg LinkedIn Instagram Subscribe to The Deep Wealth Podcast Email podcast[at]deepwealth[dot]com Help us pay it forward by leaving a review.Here's to you and your success!As always, please stay healthy and safe.

Rick Baroncelli is a wine professional from Waterloo, Ontario representing “The Case For Wine, Vinexx”. Rick has over 37 years' experience in the restaurant industry, most notable was his 20 years at iconic Canoe Restaurant in Toronto. At Canoe, he served food and wine to a high-end clientele; it is there where he really discovered his love of wine and his passion for honing sommelier skills. The Canoe environment had a great wine list but also focused on tasting menus, so food and wine pairings were a top priority. Canoe has a reputation as a high-profile restaurant and is a foodie destination. This enabled Rick to be on episodes of Food Network shows such as, MasterChef Canada, Top Chef Canada, Fink, and Michael Smith's Chef At Large. Rick has also served high profile people such as, David Beckham, Shania Twain, Justin Trudeau, and every Canadian bank CEO, to name a few. Once leaving Toronto Rick worked at Langdon Hall, The Bruce Hotel, and ran the wine program at The Berlin in Kitchener. Currently, Rick works at The Elora Mill as a Sommlier. While managing a busy work schedule Rick also enhanced his wine knowledge by completing courses with the Court of Master Sommeliers (CMS), WSET, and the Italian Trade Commission and is a Sommelier candidate with the CMS. A lifelong learner, Rick obtained his Honors Degree in Political Science at York University. After graduation he continued to study accounting and economics at the University of Western Ontario. His love of numbers lead him into day trading, where he has traded for over 13 years. He is currently a Proprietary Trader of Futures at Leeloo Trading. Futures are a form of investment derivatives and is one of the many investment vehicles day traders choose to trade. Rick keeps busy with many projects and is currently working on perfecting his food and wine pairing program that can easily be presented to groups. Also in the works is a wine tasting program that studies the effect of salt, sweet, and acidity on the wine taster's palate. A believer that the balance between food and wine can make or break a pairing, and he always strives for balanced pairings. His favorite white wines come from the Loire Valley in northern France and reds from Barolo. The portfolio of old and new world wines that the The Case For Wine offers, coupled with Rick's experience, creates many wine pairing options, whether a clean crisp Sancerre, a buttery Chardonnay, or a bold California Cabernet Sauvignon… Links: @rickbaroncelli thecaseforwine.com Contact Rick: rick@thecaseforwine.com kyppsaunders.ca @sugarrunbar @babylonsistersbar Little Mushroom Catering @littlemushroomcatering @the_industry_podcast email us: info@theindustrypodcast.club Podcast Artwork by Zak Hannah zakhannah.co

The Progressive Conservative

This week's guest is Jonathan Gushue - one of Canada's finest and most decorated chefs. After training in the Japanese Alps for one year, Jonathan accepted an apprenticeship with the Savoy Group in London. Jonathan later moved on to the Novelli Group and Pied a Terre also in London. Upon returning to Canada, Jonathan made his way across the country and back again working in St. John's, Toronto and Vancouver. In 2002 Jonathan was named head chef of the famed Truffles Restaurant at the Four Seasons in Toronto, where he developed his passion for regional cooking. There he maintained the restaurants 5 diamond status for 3 years. In 2005, Jonathan became executive chef of Langdon Hall, a Relais and Chateaux property just outside of Toronto. Some regard its kitchen to be the finest in Canada. Most recently Jonathan and his kitchen have received the Tattenger Award of Excellence, #77 in S. Pellegrino top 100 and the Pinnacle award for Canadian Chef of the Year. Links Elora Mill S&V Uptown @sugarrunbar @babylonsistersbar @the_industry_podcast email us: info@theindustrypodcast.club Podcast Artwork by Zak Hannah zakhannah.com

Known as “Sourdough Duffy”, Chef Matthew James Duffy is a sourdough expert and teacher with an impressive resume. He spent over a decade working as a professionally trained chef in the some of the world's finest kitchens, including a time at Relais & Chateaux property Langdon Hall in Ontario, Restaurant Noma in Copenhagan, as well as five years working with Chef Daniel Boulud at Café Boulud NYC and as Sous-Chef opening Café Boulud Toronto. But even as he toiled in these restaurant kitchens, Duffy was always thinking about sourdough, and how to improve the bread offerings at each restaurant. He eventually left the restaurant kitchen to pursue this passion for baking by working with well-known bakers around the world, reading a library full of bread books, and embarking on a never-ending journey of learning the craft of sourdough baking. On this quest he worked with King Arthur Flour's bread master, Jeffrey Hamelman, and attended classes at the San Francisco Baking Institute and the French Pastry School in Chicago. He has represented Canada twice at the world Slow Food Conference in Turin, Italy, and is currently Professor and Program Coordinator at Centennial College's Pastry Arts Management Program in Toronto. Visit his website at www.matthewjamesduffy.com. Highlights of this episode include: What made Matt embark on a culinary career What drew Matt to sourdough baking His strategy for learning as much as he could about sourdough bread baking Matt's tips on using fresh milled flour What Matt has learned about making panettone Matt's tips on making a high-hydration sourdough Tips for incorporating discard into recipes Matt's goals for his upcoming bread book And much more!

Night Owl Sound Studio host, Kit Crumb concludes the haunting of Langdon Hall with some interesting factual insights into this fictional story. Kit will read a special story Friday, Christmas eve day, about the 1914 Christmas Truce.

Night Owl Sound Studio host, Kit Crumb extends the end of the story of the Haunting of Langdon Hall with details about the fictional story that will stand your hair on end. Listen today but be sure to listen Monday.

Night Owl Sound Studio host, Kit Crumb reads episode 4 of the haunting of Langdon Hall.

Night Owl Sound Studio host, Kit Crumb continues his reading of the Novella The Haunting of Langdon Hall episode 3.

Night owl Sound Studio host, Kit Crumb continues with his reading of the Haunting of Langdon Hall.

Night Owl Sound Studio host, Kit Crumb reads the Haunting of Langdon Hall in 5 parts Monday through Friday.

Night Owl Sound Studio host, Kit Crumb rounds out the week on ghosts and haunting with a triple Ghost story. Kit also urges listeners to tune in Monday for the five-part story of The Haunting of Langdon Hall created by his team of Urban Legend writers and featuring female paranormal investigator Bill Sloan.

[S1E04]Madison Homewood is the founder of Drinks on Friday, a luxury cocktail subscription service based out of Toronto, Ontario. As an internationally award winning mixologist, Madi has created a one-of-a-kind beverage service to bring joy of indulging in bespoke cocktail recipes with extremely unique ingredients to your door. Madison has honed her craft at elite locations such as Restaurant le Phenix, The Trash Collective, the Supernova Ballroom, and Langdon Hall. She has designed cocktails and competed internationally at events including the Diageo World Class and Beyond the Rail. She is a 2018 alumna of the School of Hospitality, Food & Tourism Management at the University of Guelph. Drinks on Friday: www.drinksonfriday.com  Host: William C Murray, PhD:William is passionate about service, the hospitality industry, and the human experiences found therein. He began in the service industry at the early age of 14 and has never looked back, gaining experience in retail, restaurants, and major hotel companies nationwide. Along the way, he earned a diploma in Hotel and Restaurant Management, a degree in English Literature, an MBA in Tourism Management, and his PhD in Management.   William is currently an Assistant Professor at the University of Guelph (Canada) in the School of Hospitality, Food & Tourism Management at the Lang School of Business & Economics. He is an award-winning hospitality management educator with over 20 years experiences at both colleges and universities across Canada. His research focuses on workforce sustainability and the human condition of workers. He has published work in top journals, including Sustainability, the International Journal of Hospitality & Tourism Administration, and the Journal of Human Resources in Hospitality and Tourism, along with being a co-author of the textbook Snapshots: An Introduction to Tourism, 6th Cdn. ------------------------------------------------------------------------------------------------If you have questions, comments, feedback about the show, or suggestions for future guests, reach out to me. I would love to hear from you!!E-mail: william@theservicecenter.ca Twitter: @WilliamCMurray LinkedIn: https://www.linkedin.com/in/drwilliamcmurray/ Podcast: https://theservicecenter.buzzsprout.com Apple Podcast: https://podcasts.apple.com/podcast/id1586989748 Spotify:  https://open.spotify.com/show/6SdpLnjHDyBvavX6I3KvZF?si=bZKukAJnQEKE1Z1WSfAKWA&dl_branch=1 Stitcher: https://www.stitcher.com/show/the-service-center Amazon Music: https://music.amazon.ca/podcasts/27f06453-387e-4ce9-9ca2-7f495f85b666/the-service-center iHeartRadio: https://www.iheart.com/podcast/269-the-service-center-87078392/  

This weeks guest is Stacey Anderson who currently works at the Elora Mill Hotel and Spa as Lead Bartender. Having grown up in Cambridge, Ontario, Stacey got her start in the industry in her late teenage years, working at the Dallas Beef Parlor. After spending some time behind the bar, and realizing that she could work part time hours, but make full time pay - Stacey realized that working in The Industry could be a career for her. Stacey eventually moved on to East Side Marios, where she learned to deal with high volume and utilizing the steps of service. Stacey's next stop was Langdon Hall, where she stayed for seven years and experienced her first role in management. From that point, Stacey helped open several independent restaurants in Waterloo Region such as Berlin and Lokal. From there, Stacey moved on to management positions at Easy Pour Wine Bar in Blair Ontario, as well as The Bruce in Stratford. In 2019, Stacey started planning her move from Ontario to Fogo Island, Newfoundland to work at the famed Fogo Island Inn. Unfortunately, just prior to leaving Ontario in March 2020, the Covid pandemic started and dashed all plans of this move. However, the pandemic did allow for a break from the long workdays and provided some time to relax. Stacey moved on to her current role at the Elora Mill in Summer 2020. Links @stomacey Elora Mill Hotel and Spa @the_industry_podcast info@theindustrypodcast.club Podcast Artwork by Zak Hannah @zak.hannah

As I trade A Pen for A Paintbrush we are on location... Business Mentorship; Outdoor Art - "No Watering Required" at Landgon Hall Keepin' It Real with Jennifer Houghton.  Join us on Wednesday, August 18 from 5 - 7 to "Meet the Artist"  A new selection of works will be featured at this live event...plesae book with the reservations team at Langdon Hall. As part of our "live" virtual coffee series, we introduce you to the person behind the logo...and today we are on location sharing the mic with Jennifer Houghton, announcing an art installation in collaboration with Langdon Hall Country House Hotel and Spa in Cambridge, Ontario. It is never too late to follow your passion... This art installation is like no other with "Outdoor Art" found throughout the grounds for guests and visitors to enjoy as part of their visit to this historic property. Receive a map from the front desk or indoor gallery and take a stroll to enjoy the various works in the collection. What is Outdoor Art? "Each original work of art is treated to protect the canvas from the basic elements. Best suited for protected spaces with overhangs and sheltered openings the color will remain vibrant for many years to come. Avoid water sprinklers and prolonged exposure to direct sunlight and enjoy your spalsh of color outdoors throughout the year." Visit Langdon Hall a place to: Retreat, Relax, Refresh Set in a tranquil estate amidst woodland and gardens, Langdon Hall offers escape into a world of gracious hospitality, elegant amenities and exemplary service. As part of the Relais & Chateaux group the team at Langdon Hall welcomes you to this estate property. I'd like to thank Jennifer for her warm welcome and introduction as one of the "Featured Artists" from June to October, 2021. To review the art collection on-line visit: https://www.langdonhall.ca/featured-artist-trish-tonaj/ Inerested in learning more about the artist? Visit https://trishtonaj.com/ Commissions Welcome! To book your stay to Langdon Hall: https://www.langdonhall.ca/about/ If you'd like to join us as part of Business Mentorship; Keepin' It Real with your story visit: https://shareyourstories.online/share-your-story/

On this episode of The F Words, Natasha and Eric are celebrating their recent wedding! The pair share all the details about their super low-key and intimate backyard nuptials, what Natasha wore and their mini-moon escape to Langdon Hall!  Natasha - @natashankpr  Eric - @erichendrikx

On this episode of The F Words, Natasha and Eric are celebrating their recent wedding! The pair share all the details about their super low-key and intimate backyard nuptials, what Natasha wore and their mini-moon escape to Langdon Hall!  Natasha - @natashankpr  Eric - @erichendrikx

On Location... Business Mentorship; Outdoor Art - "No Watering Required" at Landgon Hall Keepin' It Real with Jennifer Houghton.  As part of our "live" virtual coffee series, we introduce you to the person behind the logo...and today we are on location sharing the mic with Jennifer Houghton, announcing an art installation in collaboration with Langdon Hall Country House Hotel and Spa in Cambridge, Ontario. It is never too late to follow your passion... This art installation is like no other with "Outdoor Art" found throughout the grounds for guests and visitors to enjoy as part of their visit to this historic property. Receive a map from the front desk or indoor gallery and take a stroll to enjoy the various works in the collection. What is Outdoor Art? "Each original work of art is treated to protect the canvas from the basic elements. Best suited for protected spaces with overhangs and sheltered openings the color will remain vibrant for many years to come. Avoid water sprinklers and prolonged exposure to direct sunlight and enjoy your spalsh of color outdoors throughout the year." Visit Langdon Hall a place to: Retreat, Relax, Refresh Set in a tranquil estate amidst woodland and gardens, Langdon Hall offers escape into a world of gracious hospitality, elegant amenities and exemplary service. As part of the Relais & Chateaux group the team at Langdon Hall welcomes you to this estate property. I'd like to thank Jennifer for her warm welcome and introduction as one of the "Featured Artists" from June to October, 2021. To review the art collection on-line visit: https://www.langdonhall.ca/featured-artist-trish-tonaj/ Inerested in learning more about the artist? Visit https://trishtonaj.com/ As Trish trades a pen for a paintbrush. Commissions Welcome! To book your stay to Langdon Hall: https://www.langdonhall.ca/about/ If you'd like to join us as part of Business Mentorship; Keepin' It Real with your story visit: https://shareyourstories.online/share-your-story/

This week on In The Weeds, Franz & Remi spoke with Brian Tesolin, Executive Chef for The Courtney Room at The Magnolia Hotel & Spa. Brian has worked for a number of very highly respected restaurants in his career, most notably but not limited to Sous Chef for for Hawksworth Restaurant in Vancouver and Langdon Hall in Cambridge, Ontario.Lucky for us, he's found a home here in Victoria where he has become a champion for our blossoming food and beverage offerings from across the island.  In fact, rather than focusing on himself, Brian spent the majority of our conversation singing the praises of the people that offer him the most inspiration.  From farmers to brewers, he has created contacts and friendship with nearly everyone you can think of.  Not surprising considering how much fun we had talking with him.Thank you for your time Chef.  Let's do it again real soon!

This week we are joined by guests Adam Hynam-Smith Executive Chef of Dispatch Restaurant in St Catherines, Ontario and Eric Robertson Chef of Restaurant Pearl Morissette in Jordan Station, Niagara, Ontario. We talk about tip culture and the benefits of moving to a no-tip structure at restaurants in order to provide a steady income, liveable wage and security for employees in the service industry. Adam Hynam-Smith is the executive chef and proprietor of Dispatch Restaurant. Dispatch was named one of enRoute Magazine's Top Ten Best New Restaurants in Canada in 2019. With global cuisine and a beverage program that evokes a sense of place while focusing on low and no waste preparations. Dispatch is located on Niagara's wine route in the up and coming arts district of downtown St. Catherines, Ontario. Dispatch is a certified living wage employer that offers an elevated, Australian-inspired culinary and hospitality experience without the fuss of fine dining. Adam is the author of Curbside: Modern Street Food From A Vagabond Chef, and has appeared on multiple Food Network Canada series, including Restaurant Takeover, Eat St., and Firemasters. At Dispatch Restaurant, the team of hospitality professionals are pleased to provide exceptional service without the need for guests to offer a gratuity. Eric Robertson is the Chef (co-chef with Daniel Hadida) of Restaurant Pearl Morissette in Jordan Station, Niagara, Ontario. They serve an ever changing multi course menu of the best ingredients of Niagara Region inspired by seasonal French Cooking. In 2018, Pearl Morissette topped enRooute's Best New Restaurants in Canada and in 2019 reached number 14 on Canada's 100 Best Restaurants list. The restaurant is on the grounds of the Pearl Morissette winery. Restaurant Pearl Morissette opened as a non gratuity establishment in order to provide a sustainable and secure working environment for the staff. Eric is a graduate of the Stratford Chefs School and has spent time working at Michelin starred restaurant De Wulf in Belgium and Langdon Hall in Cambridge Ontario. Instagram Chef Adam Hynam-Smith @chef_ahs Dispatch Restaurant @dispatchresto Chef Eric Robertson @_eric.robertson_ Restaurant Pearl Morissette @restaurant_pearlmorissette Podcast Artwork by Zak Hannah @zak.hannah

This weeks guest is Brie Dema. Brie's career in hospitality spans 15 years, of which many were spent in the Kitchener Waterloo area. Three restaurants in particular shaped her professional path - Ethel's Lounge, Wildcraft, and Langdon Hall; the first where she learned to wait tables, the second where she planted the seeds of a career in wine, and the third where she worked for the first time as a certified Sommelier. She has spent the last 8 years studying wine, achieving both the WSET Diploma and the Advanced Sommelier certification from the Court of Master Sommeliers. Her focus on Italian wine led her to study overseas with Vinitaly International Academy, for whom she is an Ambassador, and also with 3iC (led by Ian D'Agata), for whom she is an Educator. She is currently running the wine and beverage program for the Fogo Island Inn. Writing has long been a dream job; she contributes to several Canadian publications including Quench Magazine and CRU by Caps. Her heart lies at the intersection of food/wine and environmentalism/sustainability; it is here that one can find the good life. Instagram @brie_dema Fogo Island Inn fogoislandinn.ca Quench Magazine quench.me CRU by Caps crubycaps.ca Podcast Artwork by Zak Hannah @zak.hannah

This week we are joined by Martine McLarney. She has over 18 years of experience in the hospitality industry. Martine got her start in the Industry as a bartender and server at the Caledon Inn. It was a Fine Dining establishment upstairs and an English pub downstairs. Several years later, while Martine was pursuing a post-secondary education in Art & Design, she was hired as a bartender at East Side Mario's. (Owned by Prime Restaurants at the time - but has since been bought by Recipe Inc.) Eventually, Martine worked her way up through the corporate ladder and became a trainer for their New Store Opening Team. She was promoted to Site Lead for New Store Openings and travelled across Canada opening new restaurants and training their staff, management and franchisees.    In 2010 Martine had the opportunity with her family to move to Honduras and build something from the ground up.  She lived there for 8 years and together with some partners built the first main land Cruise Ship Port in Honduras. Martine was tasked with building, opening and operating the main attraction, Campo del Mar.  It was a Restaurant, Beach Club, Plantation, Fruit Orchard and had an Animal Rescue Centre.  Martine and her partners also built a Tour Company - Banana Coast Tours.  In August 2016 Martine gave birth to her son while still in Honduras. At that point, she made the choice to move her family back to Canada as living in a third world country with a child was a whole different ballgame. Martine has been working for Langdon Hall since her return where she is currently the Dining Room Supervisor. She also recently started a hospitality consulting business - A&M Hospitality with previous podcast guest Aaron Hatchell. Furthermore, she is studying to become a certified sommelier and has completed a number of different courses and programs:   Court of Master Sommeliers – Introductory Sommelier Certificate Independent Sommelier Guild – Intermediate Wine Certificate Wine & Spirits Education Trust – Award in Sake Level 1 Award in Wine & Spirits Level 2 Award in Wine Level 3 Instagram: @martinemcl @aandmhospitality

This week we are joined by Aaron Hatchell. He started as a dishwasher when he was 15 years old at Kelseys in Woodstock Ontario. Having a strong interest in cooking, Aaron eventually worked his way through the kitchen, including running the line until he turned 17. Shortly thereafter, Aaron who is also an accomplished figure skater, joined up with Disney on Ice. After touring the world for two years, Aaron returned home to continue pursuing his education. Upon his return to Woodstock, Aaron worked at Montana's as a server and bartender for 6 years on and off through school. He graduated from the University of Toronto with honours with a double major in Criminology and Environmental Geography. Additionally, Aaron is an openly queer bartender. Currently, Aaron is employed as Lead Bartender at Langdon Hall. Aaron also has a long list of notable accomplishments and accolades: World Class Canada National Finalist 2020 World Class Canada Regional Finalist 2019 Bacardi Legacy Regional Finalist Tales of the Cocktail Apprentice 2019 Tiki By The Sea Alumni Published Cocktails in Relais and Chateaux “The Art Of The Garden” Founder of SOBC (Southwestern Ontario Bartender Community) which he started in January 2020. Cofounder of A & M Hospitality. Also founded recently, to feature local business and eventually bring elevated hospitality to the masses, through product knowledge, menu building, and community engagement. Instagram @aaron_hatchell @aandmhospitality

Sommaire de l'émission avec Stéphan Bureau; La gestion du sable, le défi du XXIe siècle:Discussion; Le vidéoclip Je suis là sur You Tube:Classe d'intégration de l'école St-Malo; Les conditions de travail dans l'industrie du jeu vidéo:Discussion; Sommaire de la 2e heure; Steven Raichlen:Auteur de la célèbre Bible du BBQ; Caroline Huard:Le BBQ végane, cinq astuces pour ne pas s'ennuyer; Élyse Lambert:Les bases d'accord vins et mets pour le BBQ; Hélène Laurendeau:Consignes et petite recette facile pour le BBQ; Charles-Antoine Crête:Événement BBQ à Langdon Hall, Cambridge en Ontario; Élyse Lambert:Les bases d'accord vins et mets pour le BBQ; L'exposition Ghost Lights:Entretien avec Marc Séguin, peintre, graveur

On the 25th episode of latest ‘Matt Talks Wine & Stuff with Interesting People’ Podcast I interview my former classmate and the Head Sommelier for the Fogo Island Inn, Brie Dema. We discuss her long journey into wine that includes heading the wine program for Langdon Hall and George, the glory of Sherry and tasting a 2000 DRC La-Tache.

Langdon Hall sommelier Brie Dema talks about Champagne and sparkling wine, the differences between the two, pairing with food, and the quality of Ontario sparklers.

A chat with Langdon Hall Senior Chef de Partie Jay Park: he loves cooking, baseball and Jagermeister.

He was a star chef with a young family but, one night in 2012, he disappeared without a trace for two weeks. Now he’s back with a hot new restaurant and a cautionary tale. Jonathan Gushue was the chef at Langdon Hall in Cambridge Ontario, named one of the 100 best restaurants in the world. Before that, he was one of the youngest chefs in North America to earn the coveted five-diamond rating at Truffles in Toronto. Today Gushue is co-owner of The Berlin, a new treasure in Kitchener. That’s where we met to discuss his struggle with addiction and his ongoing path of discovery.

Built in 1846 for the Auburn Female College, this historic building was originally located on the corner of Gay and Magnolia (currently Auburn Bank). It is the oldest building in the city and was the political center of the region.

In this episode of the Find Dining Podcast, Danielle Brodhagen of the Ontario Culinary Tourism Alliance recommends Langdon Hallin Cambridge, where Chef Jonathan Gushue serves up Canadian dishes. Read more about the Ontario Culinary Tourism Alliance Visit the Langdon Hall website Langdon Hall is located at 1 Langdon Dr Cambridge, Ontario Visit the Bacon and Ale Trail in Stratford Try the pizza from the oven at Norman Hardie's winery Chef Marc Lepine can be found at Atelier in Ottawa Take a trip on the Butter Tart Trail Check out the Stratford Chefs School You should pay attention to Chef Jamie Kennedy Chef Carl Heinrich of Richmond Station won season 2 of Top Chef Canada Read Earth to Table by Jeff Crump Find Chef Susur Lee at Lee Watch Mark McEwan, Lynn Crawford and Stephen Treadwell The Group of Seven Chefs is from Toronto Danielle recommends: Poached chicken and foie gras terrine The burger on the Wilk's bar menu Pickeral Dark chocolate pave Ontario Dining Areas to Explore: Toronto Stratford Niagara Ottawa Ontario Food Events: Savour Stratford Culinary Festival (September in Stratford) The Stop's Night Market (Toronto) 86'd at The Drake (Toronoto) Ice Wine Festival (January in Niagara) Herb + Wine Festival (May in Niagara) New Vintage Festival (June in Niagara) Tailgate Party (Niagara) Peller Food Truck Festival (Niagara) Food for Thought: Q: When and where were the first butter tarts made in Ontario? A: 1900 in the he Women’s Auxiliary of the Royal Victoria Hospital. Out of the Frying Pan Picks: Favorite Butter Tart: You Local Market Co-Op Favorite Ice Wine: Peller Estates Favorite Craft Brew: Beau's (Ottawa) Favorite Place to get Pork: Perth's Pork Product Favorite Place to go with Kids: Pizza Libretto Favorite Farmers' Market: The Leslieville Farmers' Market