LCBO Food & Drink Autumn 2023

COMING ATTRACTIONS

MINIMALIST FOOD, MAXIMALIST PRESENTATION BY LINDSAY GUSCOTT Dining culture is entering its maximalist era, and we’re here for it. Restaurants and catered events are going all out with Mar tini towers, food sculptures and tableside theatrics to keep guests (and their social feeds) wowed. Food as entertainment will make its way into our homes for livelier din ner parties. Try presenting smoked salmon and accoutrements on a three-tiered stand for a memorable brunch or turn a shrimp ring into a stacked pyramid for the cocktail hour. And don’t forget the flambé, which we’re bringing back with our autumnal spin on Greek flaming cheese with sizzling grapes and honey.

Flaming Saganaki with Grapes & Honey Saganaki is a traditional Greek appetizer named after the pan it’s cooked in. There are several cheeses you can use, but we prefer Kefalotyri and Kefalogra viera, which yield thick crusts and melty centres. They’re available at Greek food shops and select cheesemongers—in a pinch, Halloumi will also work. Setting the dish aflame (see TIP) is an exciting tableside experience for your guests. 2 tbsp (30 mL) all-purpose flour 5 oz (140 g) piece Kefalotyri or Kefalograviera cheese, about 1/3 inch (8 mm) thick 2 tsp (10 mL) olive oil, divided 1 1/2 cups (375 mL) small red, seedless grapes 1 tbsp (15 mL) ouzo or brandy 1 to 2 tbsp (15 to 30 mL) honey

TIP Never pour alcohol directly from the bottle into a hot pan (the stream of alcohol could catch fire). Instead, decant it into a small bowl or measuring cup before pouring it in. WHAT TO SERVE Malivoire Ladybug Rosé VQA VINTAGES ESSENTIALS 559088, $17.95 This local rosé is fruit-forward enough to take on the strong-­ flavoured cheese, while bringing out its saltiness, thanks to the wine’s acidity.

Good-quality olive oil for serving 1/4 tsp (1 mL) Aleppo pepper Flatbread or focaccia for serving 1. Place flour on a small plate. Lightly brush cheese with water then dredge in flour, shaking off excess. Set aside. 2. Heat a medium-size cast-iron skillet over medium heat. Add 1 tsp (5 mL) oil then grapes. Cook, stirring often, until grapes are softened and starting to burst, 2 to 4 minutes. Transfer to a plate along with any juices. Carefully wipe skillet clean and return to heat over medium-high.

3. Add remaining 1 tsp (5 mL) oil then cheese to skillet. Cook, flipping halfway through, until both sides are golden-brown and centre is melted, about 1 to 2 min ute per side. Remove from heat. Arrange grapes around cheese. 4. Bring hot pan to table. Add ouzo or brandy then carefully light with a long match or bar becue lighter. Step back while alcohol flames. Once flames have dissipated, finish dish with a driz zle of honey, a sprinkle of Aleppo pepper and a splash of olive oil. Serve with flatbread or focaccia. Serves 4

144 FOOD & DRINK AUTUMN 2023