Vino is for Everyone: Diversifying Wine with Sommelier Beverly Crandon
+ Dairy-free and Anchovy-free Caesar Dressing
We welcomed sommelier Beverly Crandon to the podcast to talk about making wine more accessible, and how diversifying vino can make the conversation around it all the more fruitful. It’s a conversation that gets into wine as a way of bringing people together, how Beverly’s upbringing informs her work as a sommelier, the importance of learning the entire story of a wine, and celebrating summer in Toronto with a focus on the senses.
Beverly Crandon is a sommelier, wine lover, marketing operations addict, and founder of the Spice Food & Wine Event Series, a collection of events that focus on pairing wine with ethnic foods in hopes to promote more cognitive diversity in the industry. She combines her wine education, love of wine, and work experience to broaden wine appreciation and advancement in those not deemed the traditional wine consumer or professional. As a founding member of Vinequity, a not-for-profit that aims to amplify the voices of BIPOC wine professionals in Canada, Beverly is acutely fashioned to do just that.
Links:
This Toronto sommelier wants us to rethink wine pairings, the Toronto Star article by Karon Liu that introduced us to Beverly's work
Nyarai Cellars
Spice Food & Wine Event Series
Vinequity
Take a look at Beverly’s website to see more on her work, and follow her on Instagram
As mentioned in our interview with sommelier Beverly Crandon, we are excited to be giving away two bottles from Nyarai Cellars — one Folklore Sparkling and one Field Blender’s White!
Check out the giveaway details on our Instagram for a chance to win. Winner will be chosen in one week!
Dairy-free and Anchovy-free Caesar Dressing
This recipe is inspired by a friend and the photo cred for this gorgeous garlic is Vicky’s Veggies (who participated in our PEC contest!), making this salad truly a group effort 🧄
Ingredients for a Caesar salad that serves 4:
1 egg yolk
1 tbls of olive oil
The juice of one lemon
1 tsp of Dijon mustard
A couple of splashes of Worcestershire sauce
3 good sized cloves of garlic, minced or grated
1 tsp of nutritional yeast (if you want a slightly cheesy flavour — Parmesan can be added if you’re not anxious about the dairy)
Salt and pepper to taste
My friend used a hand blender to make it more creamy — I used a hand whisk and was happy with the results — so do what works for you!
Toss with lettuce of your choice (Romaine for me!)
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Follow our minds a little further: read Rebecca at Observables and Natalie at Good Enough.