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Serving Up The North

Bartender talks about mixology

Science North is hosting an mixology event dedicated to the science and techniques of bartending.

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Ryan Desjardins is a bartender with BartenderOne in Toronto. (Jenifer Norwell/CBC)

Apple Daiquiri
2.0 oz Fresh Apple Juice
1.0oz Fresh Lime juice
.75 Simple Syrup
1.5 oz White Rum (optional)

Shake over ice.

Listen audio (runs 5:42)

Food Column - Reggie's Crepes

Reggie's Crepes has just opened a few months ago and is already getting a local following for both for the food and the story behind the business.

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Vivian Ip is the co-owner of Reggie's Crepes. (Jenifer Norwell/CBC)

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Nutella, Strawberry & Banana Crepe:

Ingredients:
1 cup of flour
1 egg
2 cups of milk
1 tablespoon of melted butter

Topping:
Nutella
4 bananas (sliced)
Strawberries (slice)
1 can of whipped cream

Directions:
In a large bowl, mix the flour, egg, milk, and butter together. Let it sit for 15-20 minutes until batter becomes a 'light cream colour'.

Heat a well greased skillet over a medium-high heat until hot. Add 1/3 cup of batter, be sure to cover the whole area of the skillet to coat surface. Cook until the edged are lightly browned. Flip the crepe to the other side for about 15 seconds and continue this process for the remaining batter.

Using a spatula or spoon, spread a thin layer of Nutella onto the crepe and place banana slices in the center. Be creative and add any fillings your foodie inner self desires. Serve immediately.

Listen audio (runs 6:25)

Food Column- The HeartBeet Cafe

A new vegan/vegetarian restaurant has opened in Sudbury.

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Cassie-Lee Tario is the owner of The HeartBeet Cafe in Sudbury. (Jenifer Norwell/CBC)

Listen audio (runs 6:16)

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Oh Mega Smoothy

1 Serving
Ingredients:
1 handful of baby kale or spinach
1/2 cup frozen or fresh raspberries
1/4 cup frozen or fresh strawberries
1/4 cup hemp seeds
1 tsp flax oil
1/2 cup water or coconut milk

Blend till smooth