I get it. Why even listen to me?

It's kind of a long story...and it's better with pictures. See below.

  • Full Disclosure

    I'm a university drop-out. Queen's Engineering. Let's move on. It was a long time ago.

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  • I did build this firepit though. Engineered that, didn't I? 

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  • After not graduating, I discovered bread - not literally, I didn't invent it or anything - just that it's a fascinating science. Loved, and loved learning, everything about it. 

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  • Survived a dusty decade of debauchery in the night kitchens. Wrote a cute book. 

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    Same decade. Insert seven year seasonal migration as contract cook - treeplanters. Graduated with a degree in Stamina and a Masters in Coping Mechanisms. 

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    Did a quick two year culinary diploma at Stratford Chefs School. Graduated with the Canadian Living Award for Overall Excellence. Not sure I deserved it.

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    Then Eigensinn. Learned EVERYTHING here. Learned wine was a thing. Learned I knew absolutely nothing. Graduated with a degree in Good Taste and a Masters in Detail.

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    Then Newfoundland. Raymonds Restaurant. Something about being handed the keys to the cellar and then a '59 Château Margaux happened. There were no regrets. We LIVED!

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    Several Sommelier certifications were earned. Graduated Newfoundland with a Vitamin D deficiency and a Masters in Tasting & Communicating Wine. The memories are blurry - not unlike this photo.

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    Keen to learn more. Pursued the Wine Spirit Education Trust (WSET) Diploma. Supplemented the studying by becoming a WSET Educator. 

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    Was recruited to deliver a new-and-improved drinks program at the Inn at Bay Fortune.  I fell in love with Prince Edward Island immediately.

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    Completed the WSET Diploma program. Got a fancy award.

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    The award was pretty major. Was surprised to have graduated in the very top circle of candidates. Got to meet Steven Spurrier. Learned that when you're that close, you don't win silver - you lose gold.

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    Then pandemic. A bit of a hiccup for all things hospitality. I abandoned the industry and focused on the Education courses.

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    Then my first consult. A shipping container-turned-tasting room. 

    The Terrace at Double Hill.

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    Then, now. There have been signs. People seem to like me.

    So I've got that going for me, which is nice.

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    Want to know more about wine? Get in touch.

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    Cocktail Party? Get in touch.

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    Food and Wine? Get in touch.

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    Simply chopping food into squares and seasoning? Get in touch.

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    Bread? It's been a minute but I'm sure I can help in some way. Get in touch.

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    Party on! Excellent!!

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