Jawny Bakers Video Podcast #6

Join us as we sample the Montecillo Reserva 2006 from Spain with Nick Chajoglou, chief mixologist. Nick is our resident wine expert and sommelier in training.

Click here to download the video file: JB Podcast 006

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Blog Contributor - Olga Kirakou

Olga Kiriakou is the Chief Family Officer for Jawny Bakers Restaurant.  Olga holds an MBA from the Schulich School of Business and boasts 25 years of industry experience.  She is actively involved with The Providence Healthcare Foundation in its fundraising efforts and is a proud member of its “Women in Philanthropy” group.  As a young mother of two, it is her commitment to provide extraordinary Hospitality and Food Service in every facet of the “Jawny Bakers Experience.”

Featured Beverage: Stella Artois

A pilsner-style lager, originating from Belgium in 1366, Stella Artois is named after the latin word for Star. Stella Artois was originally developed as a Christmas beer. 

Proper appearance is golden straw colour with decent carbonation. Odour is clean with a slight malt sweetness. Taste brings a hoppy bitterness and a mild sharpness that builds with the tasting. 

Stella has a great unique appearance that is enjoyed visually almost as much as the great taste.  Accentuates the richness when pairing with a Pan-Halibut or a lobster dish. 

Featured Beverage: Steam Whistle Pilsner

Steam Whistle’s distinctive recipe was developed based on Europe’s renowned brewing standards.  Brewed with just spring water, malted barley, hops and yeast these all-natural ingredients are GMO free.  

This independent pilsner is now one of the top selling premiums brands in Ontario Beer stores, and is a refreshing golden beer, a pride amongst Ontario’s Independent Breweries. 

We recommend a grilled meat or comfort food pairing, great for any occasion.

Jawny Bakers Video Podcast #5

Invented by Caroline in a fit of whimsy, this dessert has rapidly grown to become both a personal and a restaurant favourite.

Click here to download the video file: JB Podcast 005

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Blog Contributor - Nick Chajoglou

For the past 18 years Nick has made it his career to be a part of the food and hospitality industry. Having been with Jawny Bakers since 2004, he has held the positions of bartender and manager. 

With experience, Nick has developed a passion for food and drink and specializes in the matching of the two to create a memorable experience. Using some of today’s ground breaking liqueurs, Nick and Jawny Bakers have developed beverages that are unique in the industry. You can taste some of his signature creations on the menu, like the Emerald Moon or the Summer Berry Lemonade.

Recently, Nick has returned to school part-time and is working on completing the sommelier certificate through the Canadian Association of Professional Sommeliers. 

Blog Contributor - Tom Tranmer

Tom Tranmer has been working at Jawny Bakers, his first career hospitality job, for the last five years. Though the training and development on the Restaurant floor, Tom learned much about the Jawny Bakers business from the guests and his mentors above. Bringing both a history of performance and a technical background makes Tom's skill set relatively unique. As a former actor on both stage and screen, Tom's theatricality and passion for media remains evident in everything that he does.

Featured Beverage: Red Wine Sangria

Sangria is a wine punch, traditional in countries like Spain and Portugal. Each Sangria recipe is unique and is a common drink for experimentation. 

Ours contains Red Wine, Orange and Cranberry Juices, Fresh-Cut Fruit and an imported Strawberry Liqueur - Fragoli - with hand picked wild strawberries. 

This results in a not-too sweet, easy-drinking juicy cocktail which are best enjoyed from a pitcher on a hot summer day. Both the Red and White Wine Sangrias are great for the taste of Jawny Bakers’ Summers on the patio.

Jawny Bakers Video Podcast #4

View the trailer for the Tandoori Chicken Salad Recipe, first appeared on the Blog in October of 2011.  How much did you love that salad? Let us know in the comments and with your requests we will bring it back to our feature menu.

Click here to download the video file: JB Podcast 004

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Featured Beverage: MASI Campofiorin

The Original Superventian Wine, made from the traditional grape of the Valpolicella using Masi’s unique double fermentation technique, in which the grapes are dried before being re-fermented on fresh wine. 

With an appearance of deep rich ruby coloration and on the nose, a cherry aroma combined with a complex spicy bouquet. 

Designed to go great with any red meat (New York Strip or Filet Mignon) or any rich sauce pasta (I recommend The Black & Blue) or easy drinking enough to be combined with any of our great gourmet pizzas.

Jawny Bakers Video Podcast #3

Russell prepares me a delicious Sierra Salmon. It is far better to indulge in a nice healthy lunch.

Click here to download the video file: JB Podcast 003

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