I like hearty and authentic, yet simple, food — lamb chops with roast potatoes and a glass of shiraz is a favourite. I usually choose food to complement wine. My day-to-day favourite is a sandwich made with black pumpernickel bread, Swiss cheese, lettuce, mustard mayo, Black Forest ham, a few sliced pickles and a dollop of grape jelly. Macaroni and cheese, made properly with spice and truffle oil. No, my parents are 95 and 91 and going strong at the Aykroyd ancestral farm in Kingston, Ontario.