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THE CHEF & SOMM BLOG
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The Power of a Blind Wine Tasting Experience:
Our opinions about wine and often our opinion about ourselves, for that matter] are far from objective or internal...
Rebecca Meir | Sommelier
Mar 21, 20236 min read
How to Choose a Private Chef Company for Your Event
A Guide for Clients: The Right Questions to Ask!
Rebecca Meir | Sommelier
Apr 18, 202214 min read
Wine That Goes Beyond Flavour
Enjoying wine becomes an even more complex endeavour when we take into consideration the footprint our favourite wineries create!
Rebecca Meir | Sommelier
May 5, 20216 min read
Can Google Be a Better Sommelier Than You?
How is the sommelier profession changing with the change of time, and what is the value of a sommelier in 2020?
Rebecca Meir | Sommelier
Feb 25, 20207 min read
The Perspectives of Women Winemakers in Abruzzo
Talks About a Love of Wine, Feminism, and the Battle of the Sexes
Rebecca Meir | Sommelier
Jan 13, 20205 min read
"Conversation - Food & Art"
About the dish & pairing: Endive, cilantro,and lychee noodles with wild blueberries served on Leo Krukowski's bronze art. Seeing as I...
Rebecca Meir | Sommelier
Dec 9, 20191 min read
Is Wine and Millennials Even a Thing?
The relationship of millennials and wine consumption and looks at the future.
Rebecca Meir | Sommelier
Dec 9, 20195 min read
Stop Looking for The “Perfect Match” and Start Celebrating Diversity!
Looking for the “perfect pairing” is what ruins the enjoyment in celebrating different types of food & wine pairings...
Rebecca Meir | Sommelier
Oct 3, 20193 min read
A Magical Dining Experience
Chef & Somm’s objective is to marry the elements of food, wine, and art, which all serve to create a perfectly balanced atmosphere
Rebecca Meir | Sommelier
Sep 30, 20192 min read
Scalloped Shaped Daikon & Coconut Curry Sauce Paired with Stags' Leap Viognier
About the food & pairing:Pan seared scalloped shaped daikon, chickpeas & coconut curry sauce The traditional, by the book pairing would...
Rebecca Meir | Sommelier
Sep 30, 20191 min read
“Conversation - Food & Art”
About the food & pairing:Braised Radish, Candied Ginger, & Cress, Served on Leo Krukowski bronze art This rosé adds a vibrant colour and...
Rebecca Meir | Sommelier
Aug 27, 20181 min read
When Roasted Beef Meets Barolo
About the food & pairing:Le Puy Lentils, Bone Marrow, Pear, Parsnip Purée and Crispy Deep Fried Kale Chef’s hearty dish goes well with...
Rebecca Meir | Sommelier
Aug 27, 20181 min read
The Pasta Experience
About the food & Pairing: Chocolate Ravioli, Cherries, Pork Loin, Parsnip Purée and Vegetables The presence of chocolate in the pasta,...
Rebecca Meir | Sommelier
Jul 17, 20181 min read
Tomato Gelée, Pan-seared Scallop, Tomato and Olive Salad, Finished with Tomato Foam. Paired with Dom
About the food & Pairing: Tomato Gelée, Pan-seared Scallop, Tomato and Olive Salad, Finished with Tomato Foam Flavours notes of tomato...
Rebecca Meir | Sommelier
Jun 26, 20181 min read
Fruit and Sea
About the food & Pairing: Tomato Consommé, Pan-Seared Scallop, with a Squid Ink Tuille, Fennel Fronds The acidity and fluid texture of...
Eyal Liebman | Private Chef
Jun 19, 20181 min read
“Stop whining and stick to wine!” Why I’m not going to stop and neither should you!
The Toronto van attack targeting innocent people – predominantly women – compelled me to return to the subject of sexism after my first...
Rebecca Meir | Sommelier
Apr 27, 20186 min read
Spectrum- Roasted Cornish Hen & Liver Pâté paired with Ambroise Saint Romaine 2013
About the Food & Pairing:Roasted Cornish Hen on Calf’s Liver Pâté, with Black Rice, Cherries and Mint. The calf’s liver pâté has an...
Rebecca Meir | Sommelier
Mar 29, 20181 min read
Salmon Tataki & Billcart Salmon Champagne
About the food & Pairing:Salmon Tataki with Cucumber, Kiwi and Apple Chef Liebman’s vibrant appetizer paired with this refreshing...
Rebecca Meir | Sommelier
Mar 15, 20181 min read
Shrimp and Milk Chocolate Bonbons & Moët & Chandon Champagne
Shrimp and Milk Chocolate Bonbons & Moët & Chandon Champagne
Rebecca Meir | Sommelier
Mar 15, 20181 min read
The Hunt – Roasted Leg of Wild Boar with Peppers, Fingerling Potato and Pink Grapefruit.
About the Wine: Exactly what you’d expect from a quality Châteaneuf-du-Pape, this finely-crafted blend of Syrah, Grenache, Mourvèdre and...
Rebecca Meir | Sommelier
Mar 15, 20181 min read
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