Jessica Huras

3 days ago | sharpmagazine.com | Jessica Huras

Mark Anthony x SHARPA new wave of sommeliers and restauranteurs are rewriting the rules and proving that the right wine bottle can complement the complex flavours of cuisines from all over the world. Among them is Colin Li, owner of the long-running Chinese restaurant Hong Shing, and Marco Thompson, general manager and sommelier at the Michelin-starred Osteria Giulia.

2 weeks ago | torontolife.com | Jessica Huras

Limon1 Jonathan and Benjamin Mishaev’s mother made them Israeli-style schnitzel when they were growing up. At Limon, they prep it the same way, forgoing the typical European process of pounding the chicken into thin cutlets. Benjamin seasons his with a signature shawarma spice blend to add warmth and depth, then coats it in a mix of panko and traditional breadcrumbs for maximum crunch. Served with a choice of sides. $28.

3 weeks ago | paxnews.com | Jessica Huras

Avalon Waterways has officially arrived in Bordeaux. The line’s newest itinerary charts a course through the Garonne and Dordogne Rivers, blending vineyard views, châteaux visits and small-ship sophistication, for a fresh take on France’s famed wine region. PAX was on the ground (make that on the river) for the inaugural sailing of Avalon’s latest itinerary, Bonjour Bordeaux: Châteaux, Wineries & Charming Villages, from March 21-25, aboard the newly-updated Artistry II.

3 weeks ago | news.paxeditions.com | Jessica Huras

Avalon Waterways has officially arrived in Bordeaux. The line’s newest itinerary charts a course through the Garonne and Dordogne Rivers, blending vineyard views, châteaux visits and small-ship sophistication, for a fresh take on France’s famed wine region. PAX was on the ground (make that on the river) for the inaugural sailing of Avalon’s latest itinerary, Bonjour Bordeaux: Châteaux, Wineries & Charming Villages, from March 21-25, aboard the newly-updated Artistry II.

4 weeks ago | thespec.com | Jessica Huras

I’m having a spiritual moment with a sticky toffee pudding. The square sponge cake is firm but also impossibly tender, lounging in a silky puddle of toffee sauce and topped with a scoop of vanilla ice cream. Each bite feels nostalgic, yet new. My dining companions and I nearly waved off dessert after a satisfying parade of smoky carrots dusted with pistachio dukkah, house-cured charcuterie and a perfectly charred porterhouse steak. But our host insisted we couldn’t miss this pudding.