LCBO Food & Drink Autumn 2022

101

Making the Cut

You’ve cooked your beautiful roast or turkey to perfection. The next step—getting the meat or poultry onto the plates—can seem daunting. A few basic tools, tips and techniques go a long way to making the task of carving and presenting the star of the meal nothing to fear.

BY JENNIFER MACKENZIE PHOTOGRAPHY BY JAMES TSE

Location Matters Eliminate the stress of putting on a show at the table. Presenting a beautiful whole bone-in roast or turkey on a platter and standing at the table to carve in front of your adoring guests puts pressure on you, takes up space on the table and gets messy, never mind risking shaking the table and sloshing the wine. Carving in the kitchen with a good set-up is more efficient and will ultimately make for a nicer presentation and easier serving.

FOOD STYLING BY CHRISTOPHER ST. ONGE; PROP STYLING BY ANDREA MCCRINDLE; APRON, FROM PIONEER GIRL CREATIONS, ETSY.COM/SHOP/PIONEERGIRLCREATIONS

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