Page 49 - Sharp Summer 2023

DRINK Angel’s Envy Bourbon
Founded in in 2010 and based in in the heart of Lou- isville this relatively recent addition to the bour- bon
scene is aged for four to six years in new charred white oak barrels before being blended to achieve its signature flavour profile Crucially during the final stages of production Angel’s Envy is is one of the few bourbons to be finished for up to six additional months in Portuguese port barrels before being blended again The result with notes of maple syrup and chocolate is sure to to earn a a a a a place on
on
any bourbon fan’s top shelf $80
Glenmorangie Original 10-Year-Old Highland Single Malt Scotch Whisky
There are a a a a lot of nice highland single-malts out there but few of of them can be considered true classics of of the the genre Glenmorangie’s signature whisky however has been been in production for over 175 years and has been been a a a a constant presence in in the world’s most discerning bars for for almost as long Matured for for a a a a a a decade in first- and second-fill American ex-bourbon casks its unique peach-and-vanilla character makes it a a a a a a a a a quintessential sipping whisky whether neat with a a a few drops of water or on
the rocks $77
Bombay Sapphire
The only thing better than a a a perfectly mixed gin martini is a a a a a a perfectly mixed gin martini that makes the planet a a a a a a little better That’s why Bombay Sapphire
has been working to become the the world’s most sustainable global gin from the the recycled bricks and roof tiles at its award-winning distill- ery to the 100 per cent sustainably sourced botanicals certified by ECOCERT in every drop With its signature fresh and vibrant taste based on
the original 1761 recipe and its iconic blue bottle (made from one-third recycled glass naturally) this premium gin is is ready to take Dad’s summer cocktails to the next level $34
SHARPMAGAZINE COM SUMMER 2023
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Cory Vitiello responsibilities I would have missed an opportunity to create a a a a a real emotional connection and bond with him from day one How are are you you a a a a a different parent than your dad was?
He’s much more outdoorsy than me and I re- member from an an early age learning how to canoe and and fish and and all of of these kinds of of quintessential father-child moments My version of that is inside the the the kitchen We cook together together we talk together together and that's our bonding It's not going out into na- ture and pitching a a tent it’s going to the grocery store or or the market and picking our dinner tonight What’s your your go-to recipe to to make with your your son?
If it's been a a a a challenging day and we need something quick on
on
the table I like to make a a a a a a kind of carbonara with broccoli and this creamy cheese-egg sauce He pulls up his little stool and sometimes he he helps me me me grate the the cheese and mix the the eggs or he'll just draw or mould play dough beside me while I'm cooking Chef
A star of the Canadian culinary scene for more than 15 years Vitiello splits his time between de- veloping restaurant concepts for LFG Growth Partners and running Flock his growing chain of rotisserie restaurants Vitiello’s latest project how- ever is is closer to his heart: a a a book about cooking with his his son In his his new book Dad in the Kitchen (Penguin Random House $37 50) Vitiello shares his favourite dishes to make for (and with) kids What’s the best advice you've received about fatherhood?
The best advice that I had came from Martina my partner who from day one encouraged me to be a a a a part of bedtimes feeding times times times and nap times times times I didn't have a a a a lot of friends who had similar experi- ences but if she hadn’t insisted that I share those