And so, it is with a heavy heart, and a bit of a buzz that I say goodbye to this season’s edition of Assis Toi, the series.
To finish the series off, I met up with Passable contributor, Melissa Buote. She had introduced me to a wonderful cocktail called The Trinidad Sour at The Field Guide. The catch: the cocktail is made with an entire ounce of Angostura Bitters.
Take a listen as Melissa and The Field Guide’s bartender, Shane, tell us why a cocktail made with such a bracing amount of bitters is actually one of the most balanced cocktails you will ever try. You can also download the podcast from iTunes.
I’d like to thank all of the chefs, home cooks, and food lovers who helped make this series possible:
- Lauren Marshall from enVie
- Nancy Johnston for taking me for a trip down memory lane in PEI, and Renée Lavallée, the Feisty Chef from The Canteen
- Crystal Ross and her grandmother, Annie Rose, who taught me that not all buttercreams are the same
- Ami Goto from Dharma Sushi
- Chris Reynolds and the gang from Stillwell for introducing me to beers that make my brain go, “this isn’t beer“
- Diana and her red bicycle at Halifax Cookie Cravings
- Melissa Buote and the gang from Field Guide for laughing and getting me tipsy
- My sister, who let me tell her story about living with cancer treatments and my Mom for being a good sport and letting me tell her pie story once again.
- And last but not least, the producers at Information Morning in Halifax, Sydney, Moncton, Saint John, Fredericton, and Island Morning in PEI for giving me another opportunity to tell stories from all sorts of kitchen tables. Special thanks to Diane Paquette for spearheading the project, Jerry West and Margot Brunelle for helping me with vetting, and Christina Harnett, who wasn’t afraid to tell me to re-write a script.