In this episode of Tasting Notes Toronto, I sit down with Scott Vivian and Nate Middleton, co-owners of Beast Pizza in Toronto. They discuss their journey into the culinary world, the inspiration and challenges behind running a unique pizza restaurant with a fine dining twist, and their dedication to creativity and hospitality. The conversation covers Scott and Nate's background, their approach to whole animal dinners, the transition to Beast Pizza during the pandemic, and their plans for a new location in Kitchener.

Scott Vivian and Nate Middleton — Beast Pizza, An Open Door to Creativity, and Fine Dining in a Pizzeria

00:00 Introduction and Creative Drive

00:33 Welcome to Tasting Notes Toronto

00:38 Meet Scott and Nate of Beast Pizza

02:07 Scott's Journey into the Culinary World

07:04 Nate's Culinary Path and Inspirations

08:00 The Jamie Kennedy Influence

12:44 Founding of Beast

14:49 Whole Animal Dinners Concept

18:33 The Horse Tartar Controversy

22:00 Collaborations and Chef Collective

25:34 Anthony Bourdain and Toronto's Food Scene

27:36 Pandemic Pivot to Beast Pizza

32:36 The Inspiration Behind the Pizza Shop Pivot

33:51 Creating a Unique Dining Experience

36:05 The Art of Pizza Making

39:50 Innovative Pizza Toppings

41:42 Empowering the Staff

46:10 Crafting the Perfect Wine and Beer List

58:02 Future Plans for Beast

01:01:10 Conclusion and Farewell

Books Referenced:

The French Laundry Cookbook by Thomas Keller
Flavor by Rocco Dispirito
Cooking With the Seasons by Jean-Louis Palladin
Ottolenghi Flavor: A Cookbook

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In this episode, I sit down with Celia Mendez, founder of Toronto's newest wine bar and bottle shop, Canary Counter. Celia shares her journey into the world of wine — from growing up in a small mountain village in Tenerife, surrounded by her family’s vineyards, to studying and working across Barcelona, Bordeaux, Austria, and Burgundy. We explore the volcanic landscapes and unique grape varieties of the Canaries, her family’s winemaking traditions, and how those roots inspired the opening of her new wine shop, Canary Counter, on Harbord Street. Celia reflects on choosing wines that express their landscape, heritage, and makers, and on building a space that brings her community together through discovery. This episode is a deep dive into volcanic wines, place-driven winemaking, and the passion behind one of Toronto’s most exciting new wine bars.

Celia Méndez — From Tenerife to Canary Counter, Toronto’s Newest Wine Bar

00:34 Meet Celia Mendez: From Canary Islands to Toronto

01:45 Celia's Childhood in the Canary Islands

06:19 The Unique Wines of the Canary Islands

13:12 Celia's Journey in the Wine Industry

24:13 Opening Canary Counter: A Dream Realized

25:34 Pursuing the Dream of a Portfolio Manager

26:20 Writing the Business Plan

27:27 Facing Financial Setbacks

29:34 Opening Canary Counter

30:01 Curating Unique Wine Selections

33:26 Community Engagement and Market Research

37:04 Lessons from Bossanova

46:20 The Future of Canary Counter

52:05 Final Thoughts and Podcast Conclusion

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Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

In this episode of Tasting Notes Toronto, I sit down with Josh Correa, co-owner of Archive Wine Bar in Toronto. Josh shares his journey from being a teacher to opening a successful wine bar inspired by European wine and tapas bars. We discuss the Archive's extensive wine selection as a reflection of different seasons and regions, the evolution of Josh's taste in wine, the demographics of their clientele, and the importance of authenticity in winemaking. Josh also talks about the challenges of sustaining a wine bar over the years, including navigating the pandemic, and his ongoing passion for discovering and sharing new wines.

Josh Correa — Archive Wine Bar, Honest Wines, and Building a List for Everyone

00:38 Meet Josh Correa: From Teacher to Wine Bar Owner

02:14 Inspiration from European Wine and Tapas Bars

03:51 The Science of Wine and GMOs

06:39 Josh's Journey: From University to Wine Enthusiast

14:36 Building Archive: The Early Days

22:31 Finding The Perfect Wine for Guests

24:31 Understanding Ontario Wines

25:01 Client Demographics and Preferences

27:31 Natural Wine: Honesty and Transparency

29:23 Sunday Funday and Tasting Tuesdays

33:55 Evolving Wine Tastes

36:40 Wine Trips and Experiences

40:29 Keys to Success in the Wine Business

42:41 Future Plans for Archive

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In this episode, I sit down with Ben Plisky-Somers, co-founder of Bossanova Wine and Beer in Toronto’s Roncesvalles neighborhood. Founded during the pandemic, Bossanova was Ontario’s first shop created specifically to retail both wine and beer.

We talk about his path into wine, the challenges of running an independent shop in Ontario, and how Bossanova builds community through a thoughtful and welcoming approach to wine and beer. We also touch on rising costs, LCBO pricing, and the team’s latest project—Bar Bossanova.

Whether you’re curious about independent wine retail or how a small business can carve out its place in Toronto’s wine scene, this episode has plenty of insight.

Ben Plisky-Somers — Opening Bossanova, Ontario’s First Wine & Beer Shop

02:13 Ben’s Journey into Wine

06:30 Learning Through WSET

09:45 Falling in Love with Sherry

12:24 Starting Bossanova Wine & Beer

17:13 Community Support in Roncesvalles

20:29 Curating Wines for the Neighborhood

27:04 Rising Costs and Fair Pricing

27:49 Building a Beer Program

29:47 Selecting Quality Wines & Beers

30:47 Natural vs. Conventional Wines

34:46 Connecting with Customers

38:25 Tariffs and LCBO Pricing

40:40 Opening Bar Bossanova

42:34 Exploring UK Wines

49:36 What’s Next for Bossanova

51:25 Final Thoughts & Farewell

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In this episode, I sit down with Tim Kirk, chief winemaker at Clonakilla, one of Australia’s most acclaimed wineries. Known for crafting the groundbreaking Shiraz Viognier—a wine once hailed as "one of the most important advances in Australian Shiraz since Penfolds Grange"—Tim brings a rare blend of artistry, humility, and spiritual depth to the world of wine.

Originally trained in theology, Tim shares how his faith continues to shape his approach to winemaking. We explore the almost miraculous events that led to the creation of Clonakilla’s flagship wine, the story of his family’s legacy in the Canberra District, and what makes this cool-climate region so special.

This is more than a conversation about wine — it's about calling, creativity, and the deep connections between land, spirit, and the people who tend to both.

Whether you're in the wine trade or just love a good story, this episode is a must-listen.

Tim Kirk — Creating An Icon and the Sacred Side of Winemaking

⏱️ Episode Timestamps:

00:00 Introduction: The Theology of Wine

00:47 Meet Tim Kirk: Chief Winemaker at Clonakilla

01:27 Early Memories and Family Background

03:12 The Vision for Clonakilla

08:43 The Struggles and Successes of Early Winemaking

10:12 Tim's Journey: From Theology to Winemaking

15:42 The Shiraz Viognier Story

26:52 The Canberra District Terroir

27:13 Ancient Volcanic Flows and Soil Composition

27:45 The Mystery of Red Clay

29:30 Climate and Its Impact on Vineyards

31:13 The Role of Cool Nights in Wine Quality

33:35 Minimal Intervention Winemaking Philosophy

36:12 The Influence of Whole Bunch Fermentation

39:14 Balancing Tradition and Innovation in Winemaking

43:34 The Spiritual Connection to Winemaking

50:00 Looking to the Future: Stewardship and Legacy

52:07 Conclusion and Final Thoughts

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Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

In this episode of Tasting Notes Toronto, I sit down with Ryan Donovan, co-owner and sommelier at Richmond Station, one of Toronto’s most enduring and respected restaurants.

We dive into what it takes to open and sustain a great restaurant — from creating a healthy workplace culture to choosing the right location and building deep relationships with local farmers. Ryan also shares how his career path took him from pastry dreams to butchery, and why sourcing high-quality ingredients is at the heart of everything he does.

If you love great food and wine — or have ever considered opening a restaurant — this episode is packed with insight, personality, and practical wisdom.

Ryan Donovan — Opening a Restaurant, Sourcing with Purpose, and Work-Life Balance in Hospitality

⏱️ Episode Timestamps:

• 00:00 – Introduction to Tasting Notes Toronto
• 00:46 – Meet Ryan Donovan of Richmond Station
• 01:32 – Ryan's Journey in the Culinary World
• 03:09 – The Culinary School Experience
• 04:24 – From Pastry Chef Aspirations to Butchery
• 04:59 – The Importance of Local Ingredients
• 06:55 – Wine Education and Early Influences
• 15:35 – Building Richmond Station
• 26:00 – Sourcing the Best Ingredients
• 26:31 – Diverse Culinary Inspirations
• 26:56 – Catering to All Dietary Needs
• 27:16 – Commitment to Quality and Technique
• 28:17 – Balancing Fine Dining and Neighborhood Vibes
• 31:03 – Focus on Local Wines
• 32:44 – Pandemic’s Impact on Local Wine Appreciation
• 34:42 – Evolution of Ontario Winemaking
• 45:46 – Balancing Work and Family in Hospitality
• 48:10 – Future of Richmond Station

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In this episode, I sit down with Ian Stoddart, owner of East End Vine — a cozy wine and tapas bar in Toronto’s east end. Inspired by his travels and a deep love of wine, Ian set out to create the kind of spot he always sought out abroad: welcoming, unpretentious, and built around community.We talk about how he brings that vision to life through a constantly evolving wine list, his approach to keeping things fresh and exciting, and how he blends his passion for art and hospitality to create memorable, offbeat experiences for his guests.

In this episode, I sit down with Robert Luo — head sommelier at Restaurant Pearl Morissette, recently named Canada’s Best Restaurant. Rob has worked his way through wineries and restaurants around the world, learned from some great mentors, and gained invaluable experience the hard way — by rolling up his sleeves and putting in the work. He’s incredibly humble — the kind of person who says he only became a sommelier because there was no one else around to pour the wine. Behind this modesty is a story of relentless curiosity, global experience, and a deep commitment to hospitality.