LCBO Food & Drink Autumn 2026

AUTUMN 2026

PURPLE REIGN

Concord Grape Sling

COMPLIMENTS OF

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ADVERTISING FEATURE

The New Ice Age Introducing Fracette, a new style of sparkling wine crafted with Icewine. Refreshingly dry. Distinctively Canadian. Fracette (rhymes with cassette) reimagines sparkling wine by integrating Canada’s legendary Icewine, coveted around the world for its flavour, depth and rarity. The result? Wines of unique complexity and vibrancy. The name gives a nod to both frozen and facette , for grapes frozen on the vine and the multifaceted characteristics of this remarkable new style. No other country makes Icewine like we do. And no one else makes a bubbly like Fracette.

Inniskillin Rosé Best for: Date night A fruit forward, layered rosé sparkler of remarkable finesse and depth. LCBO #53240 $34.95

Kew Best for: Bottomless brunch A harmony of fruit and florals delivered with fine and persistent bubbles. LCBO #53239 $26.95

DISCOVER CANADA’S NEWEST WINE CATEGORY.

Ontario’s top wineries have created their own distinct styles of Fracette.

Saintly Best for: Group chat IRL Crisp with elegant notes of orchard fruit framed by a vibrant mousse. LCBO #53350 $23.95

Thirty Bench Best for: Dinner parties A bright citrus expression with vibrant acidity and a clean finish. LCBO #53345 $19.95

Peller Estates Best for: Weekday nights Rich with a creamy mouthfeel and a long, complex finish. LCBO #53344 $18.95

Henry of Pelham Best for: Family gatherings Rich but dry with

elegant bubbles and flavours that linger. LCBO #53346 $22.95

TRY FRACETTE NOW For a new and refreshing take on sparkling wines that are distinctively Canadian, Fracette delivers the “pop!” Be among the first to try these wines. AVAILABLE NOW AT THE LCBO. PLEASE ENJOY RESPONSIBLY.

Contents

Features 50 OUTDOOR PURSUITS Seasonal nibbles and cocktails make for a perfect alfresco happy hour. By Megan Powell and Charlene Rooke 56 WISE BUYS Expert recommendations for top-value, food-friendly Ontario VQA wines. By Dick Snyder 62 GRAPE EXPECTATIONS From cocktails to main courses, make the most of Ontario’s native

Concord grapes. By Victoria Walsh

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Concord Grape Sling P. 97 Photography by Maya Visnyei

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PURPLE REIGN

Concord Grape Sling

COMPLIMENTS OF

PHOTOGRAPHY BY JAMES TSE

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25

75

Departments

In Every Issue

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Editor’s Notes

BEER

ENTERTAINING

Flight Plans Tasting flights are an ideal way to get to know Ontario’s craft beers. By Jordan St. John and Christina Frantzis

Small Talk Tiny cocktails are so on trend and a great

15

Inside Scoop

way to start the party. By Christine Sismondo

The latest bits, bites and sips to keep you in the know. By Jessica Huras Recipe Index

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31

SEASONAL

FLAVOURS

103

Hearty Harvest Weeknight meals that take full advantage of fall’s fresh seasonal produce. By Michelle Rabin

Soup of the Day Warming homemade soups for when the days get chilly. By Eric Vellend

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THE BACK PAGE

Last Bite A super simple app for

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37

FLAVOURS

BASICS

All Hallows’ Eve. By Jessica Huras

Spice World A pinch of spice adds autumn flavour to your favourite drinks. By Charlene Rooke

Better Butter How to make and use versatile brown butter in sweet and savoury ways. By Michelle Lucas Larving

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TWISTS

TWISTS

Turn Over a New Leaf Shake up your usual roster of salads and switch to options with truly modern flair. By Christopher St. Onge

Neat with Meat Discover how beautifully Canadian whisky pairs with meaty mains. By Jesse Vallins

PHOTOGRAPHY BY DARREN KEMPER (LEFT); MAYA VISNYEI (MIDDLE AND RIGHT)

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AUTUMN 2026

Chief Marketing and Digital Officer, LCBO Vanda Provato

EDITORIAL Editor Jody Dunn Drinks Editor Charlene Rooke Food Editor Eric Vellend Content Editors Jessica Huras, Victoria Walsh

Publication Coordinator Debbie Williams Publication Assistant Piper MacFadyen

ART Creative Director Cathy Cicchini Senior Designers Emilie Simpson, Rose Pereira Graphic Production Paola Rasmussen

CONTRIBUTORS James Chatto, Rob Fiocca, Christina Frantzis, Lindsay Guscott, Katie Hayden, Darren Kemper, Michelle Lucas Larving, Andrea McCrindle, Megan Powell, Michelle Rabin, Jordan St. John, Christopher St. Onge, Shelly Shnier, Christine Sismondo, Stacey Smithers, Dick Snyder, Michele Sponagle, James Tse, Jesse Vallins, Maya Visnyei

PRODUCTION Senior Manager Andrew Lawson

Production Coordinator Sev Avakian Production Assistant Everton Smith Image Editing & Prepress Levon Gosdanian, Enhanced Pixels

MEDIA SALES Senior Director Julia Sousa Publisher Leslie Bolter Senior Planner Laura Jeha

CHEERS! Festive cocktails and mocktails for the season Coming Next Issue

Laura Maurice, Finally Content laura.maurice@finallycontent.com

AVAILABLE NOVEMBER 4

LCBO prices include tax and bottle deposit and are subject to change without notice.

Look for the products featured in this issue in LCBO stores and online at LCBO.com.

For general inquiries about Food & Drink magazine or information about LCBO products and policy, please visit lcbocustomercare.com, or call toll-free 1.800.668.5226 or 416.365.5900. TTY Only: 416.864.6898 or 1.800.361.3291. All advertiser applications are subject to the terms and conditions of the LCBO’s advertising agreement. Food & Drink is published five times a year by the Liquor Control Board of Ontario. Volume 34, Number 1. Food & Drink is printed on paper that contains 10 per cent post‑consumer fibre. Food & Drink is recyclable in communities participating in magazine recycling programs. Publication Mail Agreement No. 40064521 Return undeliverable Canadian addresses to: Food & Drink , 100 Queens Quay East, 9th Floor, Toronto, ON, M5E 0C7 ISSN 1195-5988

Not all of the wines, spirits and beers mentioned in Food & Drink will be available at all LCBO stores. Cette publication est également disponible en français.

WELCOME HOME DINNER A holiday feast of casual comfort flavours

COOKIE UP A STORM! Our contributors share their most scrumptious sweet treat recipes

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LCBO NOTES

From our Interim President & CEO

Dear Friends,

tasted it. These are moments that connect people to the place we call home. And for those who are simply in it for the taste, the LCBO has an expanded selection of over 4,600 products from all corners of the province in stores and online. Our product experts know our local selection especially well and would love to connect you with a perfect home-grown option. The autumn issue of Food & Drink always focuses on local treasures. So, if you haven’t yet explored the latest flights of Ontario craft beers, VQA wines, or our world class Canadian whiskies, you’ll find many of them featured in the pages of this magazine. We’re all in for Ontario, and it’s our goal at LCBO to make a meaningful difference in the communities where we live and work. One of the best ways we can do that is by supporting the province’s local beverage alcohol industry. On behalf of our entire team, thank you to the incredible producers across the province for your innovation and dedication to your craft, and to our customers for loving local products as much as we do.

While the LCBO prides itself as a destination for the largest selection of Ontario products no matter the time of year, the harvest season always prompts us to reflect even more deeply on why it matters to support local. The answer isn’t just what’s in the bottle. It’s also about the people, places, and communities behind it. When you choose a locally made product, you are support ing Ontario farmers, growers, producers, small businesses, hospitality workers, and truck drivers—a whole network of people whose passion and hard work contribute to the incredible wines, beers, ciders, coolers, and spirits Ontario offers. Supporting them means sustaining jobs and investments that strengthen our local economy and the unique vibrancy of our communities. Local products also enhance experiences in a particularly authentic and meaningful way. There’s nothing like popping a bottle of VQA sparkling from the Niagara region for a family celebration; or planning your next friends’ trip to Prince Edward County over a glass of beer or cider, made in the area you’re visiting. Rediscovering an Ontario craft spirit can take you straight back to the moment you first

AARON CAMPBELL Interim President and CEO, LCBO

PORTRAIT BY CARLYLE ROUTH

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The perfect gift for everyone. Purchase gift cards in-store, or you can select a digital eGift card from a variety of designs at LCBO.com .

Gift Bag 53095 $2.95

Available at LCBO.com and select stores while quantities last. Designs may vary.

43398

EDITOR’S NOTES

Fall Comforts

standout VQA wines that over- deliver—especially when served with any course of autumnal menu. For beer lovers, we’ve mapped out local tasting flights paired up with perfect bites (page 69) and, for whisky connoisseurs, we propose serving Canadian whisky alongside meaty mains for an unexpected twist (page 43). We also champion the beloved native Concord grape on page 62 and bring the season’s bounty to the table in easy week night meals on page 75. Finally, because it’s party season—from Thanksgiving gatherings to a Saturday-night Halloween—we’ve packed in plenty of inspiration to dazzle your guests. “Small Talk” on page 25 makes the case for miniature cocktails as the chicest way to kick off an evening. We’ve even included a delightfully simple Halloween appetizer (page 104) and a spooky cocktail (page 15) that are sure to leave an impression. Wherever this season finds you—hosting, cooking, or simply curling up—I hope these pages bring comfort, inspiration and great flavour to your autumn table.

Autumn invites us to settle in, slow down and savour. This issue is all about leaning into those comforts— the bowls, the bakes, the spices and the seasonal rituals that make this time of year feel so grounding. We begin with the ultimate cold-weather companion: soup. In “Soup of the Day” on page 31, Food Editor, Eric Vellend, reminds us why a simmering pot on the stove is one of life’s simplest luxuries. From there, we elevate a kitchen staple in “Better Butter” (page 37), showing how nutty, aromatic brown butter can transform both sweet and savoury dishes. And, because our palates are shifting from summer to fall, we go globe-trotting through an atlas of flavours in “Spice World” on page 81, proving that a pinch of the right spice can turn any drink into a seasonal delight. But before we fully retreat indoors, on page 50 we’re squeezing in one last round of alfresco fun. In “Outdoor Pursuits,” Megan Powell and Charlene Rooke craft a breezy outdoor happy hour with cocktails and nibbles full of seasonal flavours perfectly designed for sweater- weather evenings. Fall is the best time of year to celebrate what’s grown close to home. Don’t miss our roundup of local food favourites on page 16 and then read on for stories rooted in Ontario’s harvest. Dick Snyder’s “Wise Buys” on page 56 uncovers

COMING SOON

Watch for the next issue of Food & Drink . Our Holiday issue will be in stores and online on Wednesday, November 4.

JODY DUNN Editor, LCBO Food & Drink

@lcbofoodanddrink

lcbofoodanddrink

LCBO

PHOTOGRAPH BY JAMES TSE

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CAMPAIGN FINANCED ACCORDING TO EU REG. N. 2021/2115

SAVOUR

EVERY

LCBO #627067

MOMENT

TASTE SARDINIA

Powered by

CAMPAIGN FINANCED ACCORDING TO EU REG. N. 2021/2115

Inside Scoop The latest bits, bites and sips to keep you in the know.

BY JESSICA HURAS PHOTOGRAPHY BY DARREN KEMPER

Black Manhattan

For added drama, moisten one side of your glass with water and dip it in shimmery black sanding sugar. This glass can be purchased online at LCBO.com.

FOOD STYLING BY LINDSAY GUSCOTT; PROP STYLING BY STACEY SMITHERS; SURFACE: ISTOCK.COM/ARIF HIDAYATULLAH Consider this your invitation to the dark side. The Black Manhattan swaps sweet vermouth for Averna Amaro (LCBO 570002, $34.55), giving the classic cocktail an herbal edge and an inkier hue that feels well-suited to spooky-season sipping. Stir 2 oz rye, 1 oz amaro and a dash each of Angostura and orange bitters with ice, then strain into a coupe and serve. Finish with a skewered Luxardo cherry. Make it for a crowd To make this a batch cocktail, scale up the ingredients by number of cocktails desired in a pitcher, then cover and refrigerate. Stir with ice and strain into glasses just before serving.

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AUTUMN 2026 ————————

INSIDE SCOOP

Our 2026 Canadian Food Faves Whether you’re looking for top-notch ingredients or ways to level up in the kitchen, we’ve got the goods on what to treat yourself to this fall.

SANDWICH SUPERSTAR

TOP PANTRY PICK

Stoke Pickled Red Onions Spice up sandwiches or tacos with these punchy pink onions. Or try the delighful pickled fennel (in-store only) from this Fonthill, Ont., deli. stokeathome.ca

Kozlik’s Triple Crunch Mustard Three types of seed mustard are mixed with a touch of local honey and whisky, resulting in the ultimate grainy mustard. kozliks.com

BY VICTORIA WALSH

CUTE AS CAN BE

Bright Side General Ceramics Whether it’s a cheese slice coaster, food-inspired magnets or a whimsical olive or fish trinket dish, Laura Smith’s hand-painted, food-themed ceramics will add joy to any room in your home. brightsidegeneral.ca

Feel-Good Find

Comeback Snacks Caramel Popcorn For those who love a good snack with a good story, each bag (like Salted Chocolate, Lemon Meringue or Double Coated) offers a sweet treat while also supporting organizations that help people rebuild and thrive after incarceration. comebacksnacks.com

NOSTALGIA PICK

Forbes Wild Foods Organic Dark Maple Syrup Powerhouse Flavour

Skipping commercial production techniques, this small-batch syrup delivers big, concentrated flavour. Sure, it’s excellent slathered over breakfast staples like pancakes and waffles, but it also works beautifully in baking. wildfoods.ca

Kawartha Dairy Ice Cream This cottage country favourite has been around since 1937. The ice creams are best enjoyed lakeside, but they can be found all over Ontario. kawarthadairy.com

Parallel Tahini Whether incorporated into sauces, dressings or even baked goods, tahini is always delicious, but this locally made version stands out for its smooth texture and sweet, nutty flavour. parallelbrothers.com

CULINARY CHAMP

THE BIG CHEESE

Cows Creamery Moo Crisps These high-protein aged cheddar snacks come from one of Canada’s most well-known and award-winning cheese producers. cowscreamery.ca

Solid Choice

Matthews Studio Hand-Carved Wooden Bowls Made in Tamworth, Ont., these individually carved and signed bowls and kitchen pieces turn woods like red maple and black walnut into functional works of art. matthewsstudio.ca

APPLE APPEAL

TOP-TIER TOMATOES

Umami Explosion

Bennett’s Apples & Cider This farm and market offers a huge range of apples, ciders and cider-based products. Their cider donuts and Honeycrisp cider slushies are certified fan favourites! bennettsapples.com

Leamington San Marzano Type Tomatoes Known as Canada’s tomato capital, Leamington, Ont., grows an impressive range of varieties, including San Marzano-style ones. Look for fresh tomatoes called SanZano, available year-round at local grocery and specialty stores. Or find them canned in the pantry aisle—they may not tout the DOP stamp (a protected designation), but we’re on board with this lower-priced local option.

Zing Pay Chen’s Sacha-ish Chili Miso Condiment A spoonful of this zesty condiment will elevate any dish you’re cooking—from meatballs to tofu and noodles, too. cookwithzing.com

SANZANO® TOMATOES PHOTO: TOPLINE FARMS®

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INSIDE SCOOP

LOCAL

A Winning County Prince Edward County has long been a popular weekend escape for Ontarians, but now the world is catching on. Condé Nast Traveler named it one of the Best Places to Go in North America in 2026 and spotlighted its food scene on its Best Places to Eat in 2026 list. The region stands out for its small but ambitious wineries, rural charm and the close connection between its farms, vineyards and kitchens.

TWISTS

Whisky, off the Rocks BY CHARLENE ROOKE

With their caramel, spice and malt notes, whiskies can be a natural fit for autumn cooking. (And we don’t just mean for the cook to sip while prepping!) Lighter, corn-based styles, including many Canadian and Irish grain whiskies, bring caramel and toffee notes that work well in desserts, while rye and malted barley whiskies, such as Scotch, can add complexity to savoury dishes.

The Grange of Prince Edward Winery

FALL FOR THE COUNTY Fall is one of the best times to visit Prince Edward County if food is the draw (and it should be). Harvest season brings events like Taste! Community Grown , a September celebration of local producers, wineries and cideries, while Countylicious , a twice-yearly prix fixe program, highlights seasonal cooking across local restaurants. It’s also peak season for apples, squash and late berries, which show up everywhere from market stalls to restaurant menus.

SMALL COUNTY, BIG PLATES In recent years, Prince Edward County has steadily attracted city chefs seeking more space, deeper ties to the land and a different pace of cooking. That mix of culinary talent and local bounty has helped shape a dining scene with remarkable depth for a region this size. Drake Devonshire remains a benchmark for locally driven cooking with lakefront views. In Picton, Bocado serves a Spanish inspired menu of small plates, while Jamie Kennedy’s J.K. French Fries lends Toronto fine-dining pedigree to the Wellington Farmers’ Market.

IF YOU GO For a stay that matches the County’s superb food and wine scene, book The Royal Hotel . Set on Picton’s Main Street, this restored 19th-century boutique property pairs thoughtful design with a strong farm-to-table ethos, using ingredients from its own nearby farm. Find more ways to experience Prince Edward County at visitthecounty.com.

WHISKY CAKE A splash of whisky gives pound cake a grown-up finish. Drizzle it directly over the cake, or make a warm glaze with 2 tbsp (30 mL) each of whisky and melted butter whisked with 1/2 cup (125 mL) icing sugar. GRILLING SPRITZ To add depth and a subtle campfire note, mix peated whisky 1:1 with fruit juice or water and mist it onto grilling meat (watch for flare-ups!). WHISKY GRAVY Use a few ounces of whisky to deglaze a roasting pan, or add a teaspoon or two, to taste, to simmering gravy for a more layered flavour. WHISKY DIP A little whisky turns melted chocolate and cream into a rich dip. Melt 1 cup (250 mL) chocolate chips with 1/2 cup (125 mL) cream over low heat and stir in 11/2 oz whisky for a simple fondue or dip for fruit, marshmallows, cake or cookies.

The Grape Escape The County has earned a reputation for cool-climate wines, particularly Chardonnay and Pinot Noir. Limestone-rich soils and a short growing season give its wines freshness, structure and minerality. For a taste of that regional style, look to Lighthall Vineyards’ concrete-aged Beton Chardonnay VQA (LCBO 33187, $24.95), which reflects a minimal intervention approach that lets the County’s terroir shine. The Grange of Prince Edward, one of the region’s founding estates, continues to set the pace for Pinot Noir, including with its Farmer’s Series County bottling (VINTAGES 38308, $32.95).

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ADVERTISING FEATURE

GET MAD

SPICE THINGS UP THIS FALL

Fall tastes better with MAD Pumpkin Spiced Wine. Made with real pumpkins from our harvest, with warm notes of cardamom, nutmeg and cinnamon.

11% ALC. / VOL., 750ML PER BOTTLE LCBO 46311, $18.95

AVAILABLE AT 300+ LCBO LOCATIONS. MUST BE LEGAL DRINKING AGE. PLEASE ENJOY RESPONSIBLY.

INSIDE SCOOP

SHOP & EARN AUTUMN DEALS

Pumped Up There are many ways to accessorize pumpkin pie beyond the usual dollop of whipped cream. Whether you’re starting with homemade or store-bought, these three easy upgrades bring the wow factor. BY ERIC VELLEND ENTERTAINING

While shopping at the LCBO, you can earn Aeroplan® bonus points on every purchase (one point for every $4) plus extra on limited-time promotions. Here are three local spirits to help you rack up some points. They’re perfect for easy cocktailing, and the offer is good from September 14 to October 11. For more information, including other offers and how to sign up, visit LCBO.com/aeroplan.

SUNDAE-IFY IT

ADD A PECAN CRUNCH

TOP IT OFF WITH CRANBERRY SAUCE

Collective Arts Rhubarb & Hibiscus Gin LCBO 113456, $49.95 200

Tag No.5 Vodka LCBO 19523, 375 mL, $15.95

Cranberry sauce can do more than tag along with turkey. The autumnal condiment is also terrific on pumpkin pie, where its tart fruitiness plays the foil to the rich, spiced filling. Try serving our Classic Cranberry Sauce (LCBO.com/ fdautumn26) on the side or cook it longer to a jammy consistency, then spread it on top of the pie. Let it set in the fridge before serving.

The best way to elevate an inexpensive store-bought pie is to give it the sundae treatment. First, cut the pie into bite-size chunks, then arrange them in a dish with ice cream—vanilla, rum raisin or butterscotch ripple—whipped cream, caramel sauce and toasted pepitas. For the full experience, layer it in a sundae glass.

Not only do pecans provide a textural contrast to the silky pumpkin filling, but they also help amp up the fall vibe. You could serve them simply roasted, which intensifies their nutty flavour, or try our Gingerbread-Spiced Candied Pecans (LCBO.com/fdautumn26) for complementary spicing and a touch of heat. Scatter them over the top whole or roughly chopped.

50

Forty Creek Cinnamon Bun Cream LCBO 44150, $33.95

200

Save the Date: Friday, October 23 Whether you’re a curious newbie or a seasoned connoisseur, this exclusive event is the perfect opportunity to sip and sample your way through the wide range of whisky products available at the LCBO, plus new product previews, elevated snacks and mixologist-inspired cocktails. Visit LCBO.com/events for tickets and details.

Aeroplan® is a registered trademark of Aeroplan Inc., used under license. The Air Canada maple leaf logo® is a registered trademark of Air Canada, used under license.

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A taste for better travel

Earn up to 85,000 Aeroplan® points† and earn points on purchases, including at the LCBO. ▲ Plus, get access to select Maple Leaf Lounges™ across North America.‡

Scan to apply or visit go.amex/aeroplan-offer to learn more.

†Welcome Offer accurate as of August 31, 2026. Subject to card approval. Spend and other terms required. Offer subject to change at any time without notice. Current or former Cardmembers with this Card are not eligible for these offers. You may also not be eligible for these offers if you have previously received welcome bonus points or any other incentive Aeroplan points in connection with an Aeroplan card account of the same card category type as an Aeroplan card offered by any other issuer as further described in and subject to the Aeroplan program general Terms and Conditions located at aircanada.com/aeroplan-termsandconditions. ▲ Earn rates and other terms apply. Must be of legal drinking age, 19 years of age or older. ‡Maple Leaf Lounge access for you and a guest at participating lounges in North America on eligible Air Canada flights. Other terms apply. ® , ™: For trademark ownership details see: www.americanexpress.ca/aeroplantrademarks. ®*: used by Amex Bank of Canada under license from American Express.

ADVERTISING FEATURE

Fall in Love with Portuguese Wines

As the glow of autumn arrives, Portugal offers the perfect pour for every cozy moment.

Bicycle Thief Pouch Portugal White Citrus notes, orange blossoms and crisp mouthfeel make this wine sing with green salads. 36842 | 1500 ml | XD – 3 g/l $18.00 100 Aeroplan Points

Taylor Fladgate 10-Year-Old Tawny Port Rich with dried fig and nut flavours, sip this Port with blue cheese after dinner. 121749 | 750 ml | S – 100 g/l $38.95

Aveleda Lisboa Red A charcuterie board complements berry and cherry, mocha and spice notes in this velvety red. 37228 | 750 ml | XD – 3 g/l Reg. $13.00 | Now $11.00 Save $2.00

Lisbon By Night Red Blend Portuguese piri-piri chicken pairs nicely with this lively plum and-raspberry red. 18998 | 750 ml | D – 7 g/l Reg. $11.00 | Now $10.00 Save $1.00

Silk & Spice Spice Road

Animus Vinho Verde

Enjoy ripe black fruit, chocolate and spice flavours with Caprese salad or burrata dishes. 34465 | 750 ml | D – 15 g/l Reg. $13.95 | Now $12.95 Save $1.00 25 Aeroplan Points

This juicy white, fresh with lime, melon and green apple, matches with shrimp dishes. 37224 | 750 ml | D – 11 g/l Reg. $12.00 | Now $10.00 Save $2.00

80 Aeroplan Points *Vintages Essentials

Featured products are available at select LCBO stores. Prices subject to change without notice. Price offers in effect from August 17, 2026 , to September 13, 2026 . *VINTAGES Essentials Collection is always available at many LCBO locations.

50088

Transition from crisp, bright whites into velvety, spicy reds and legendary warming Ports. These versatile, food-friendly bottles deliver unbeatable quality and incredible value. Every cork you pop is ripe for discovery.

Shop the collection, find recipes and more.

Vicente Faria Animus Douro DO Enjoy a pizza or pasta pairing with this wine’s dark fruit and hint of anise.

Confidencial Reserva Elegant dark fruit and chocolate make this wine a winner with grilled meats. 452789 | 750 ml | D – 9 g/l Reg. $15.95 | Now $14.95 Save $1.00 *Vintages Essentials

Julia Florista Red Red plum, nut and orange hints make a juicy match with poultry or beef burgers. 532358 | 750 ml | D – 11 g/l Reg. $11.00 | Now $10.50 Save $0.50

Catedral Reserva Dao Grilled sausages are a smoldering pairing for this smoky red with licorice, plum and spice. 219816 | 750 ml | D – 7 g/l $14.50

JP Azeitão White Serve grilled or roasted fish to accompany this wine’s fresh peach, pineapple and pear accents. 377101 | 750 ml | XD – 2 g/l Reg. $12.95 | Now $11.95 Save $1.00

Julia Florista White Buttery seafood dishes work with this wine’s whiffs of pastry, herbs and citrus zest. 532341 | 750 ml | XD – 3 g/l $10.00 50 Aeroplan Points

535641 | 750 ml | D – 8 g/l Reg. $13.50 | Now $11.50 Save $2.00

®Aeroplan offers in effect from August 16, 2026, to September 12, 2026 . Visit LCBO.com/aeroplan for full terms and conditions. ®Aeroplan is a registered trademark of Aeroplan Inc., used under license. ®The Air Canada maple leaf logo is a registered trademark of Air Canada, used under licence.

PARMA HAM IS A 100% NATURAL CHOICE

It contains no additives. That makes a difference.

CHOOSE AUTHENTIC, CHOOSE PROSCIUTTO DI PARMA DOP.

www.prosciuttodiparma.com

Finanziato con DM MASAF n. 0685412 del 18 dicembre 2025

ENTERTAINING

Small Talk The hottest trend in drinks is the tiny cocktail, a miniature version of classic-inspired drinks. These tiny tipples also happen to be the perfect welcome drink for any entertaining occasion.

BY CHRISTINE SISMONDO PHOTOGRAPHY BY DARREN KEMPER

APPLE CIDER SPRITZ P. 94

Trays for tiny ice spheres can often be found in dollar stores. Otherwise, roughly crushed ice will work just as well.

ONTARIO SPOTLIGHT Dry cider is riding a wave thanks to producers like Ontario’s Spy Cider House and Distillery, which creates this “orchard to table” cider that transforms apples grown on the shores of Georgian Bay into crisp and refreshing cider like Spy Golden Eye Dry Cider (LCBO 11674, 473 mL, $4.15).

so popular with bar pros and home hosts: mini drinks are lower in alcohol and can often be mostly prepped in advance. And, since tiny cocktails make great ice breakers, they’re a great way to get fall celebrations off to a fun start.

Forget super-sizing. At cool cocktail bars in Ontario and around the world, there’s a small-is-beautiful vibe currently trending, as bartenders adjust and modify recipes

FOOD STYLING BY LINDSAY GUSCOTT; PROP STYLING BY STACEY SMITHERS to work for small-format versions. It’s easy to see why so-called snacktails are

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AUTUMN 2026 ————————

SMALL TALK

ONTARIO SPOTLIGHT With aperitif culture still on the rise, more Ontario producers are making their own versions, such as Dillon’s Sweet Vermouth (LCBO 571133, $21.95), made in Niagara with local fruit and herbs.

Niagara Manhattan Inspired by the lower alcohol Reverse Manhattan, this recipe calls for more vermouth than spirit, the opposite of the traditional formula that uses this aperitif as a modifier. 2 oz brandy 3 oz sweet vermouth (red) 3/4 oz Benedictine or other herbal liqueur Dash of aromatic bitters, such as Angostura 6 Amarena cherries for garnish 1. In a mixing glass filled with ice, combine brandy, red vermouth and herbal liqueur. Stir for 30 or more seconds to create dilution from melting ice. Strain into a small carafe and keep in the refrigerator until guests arrive. 2. Pour into chilled tiny glasses, add a drop of bitters to each and garnish with a cherry on a skewer.

Makes 6 small drinks

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Stop sitting on your points Convert your Aeroplan points to Starbucks Stars for a fall treat, like a Pumpkin Spice Latte—yours when you convert 800 points! * To get started, visit aircanada.com/starbucks and link your Aeroplan and Starbucks ® Rewards accounts.

Scan or visit aircanada.com/join to join Aeroplan for free today.

* Other conditions apply. Visit aircanada.com/Starbucks for full terms and conditions. ®Aeroplan is a registered trademark of Aeroplan Inc., used under license.® The Air Canada maple leaf logo is a registered trademark of Air Canada, used under license. Starbucks and the Starbucks logos are registered trademarks of Starbucks Corporation. ™ All Journie Rewards, On the Run, and Pioneer trademarks are owned by Parkland Corporation.™ Ultramar is a registered trademark of Valero Energy Inc., used under license. © 2025 Chevron Canada Limited. All rights reserved. CHEVRON and TECHRON are registered trademarks of Chevron Intellectual Property LLC, used under license.

SMALL TALK

Dial up the flavour by adding a few whole cloves, allspice berries and a cinnamon stick to the mixture as it mulls.

Mulled Cranberry Negroni This warm and lightly bitter drink can be made in advance and kept warm on the stove as guests arrive.

2 oz gin 1 oz Campari 3 oz Lillet Blanc

1/2 oz cranberry juice 1/2 oz fresh lemon juice 1/2 oz maple syrup 5 dried orange wheels for garnish 1. Combine all ingredients except dried orange wheels in a saucepan and heat very gently over low heat, stirring occasionally, for 5 minutes. 2. Pour into five small espresso cups (preferably glass, to showcase the colour) and garnish with dried orange wheels.

Makes 5 small drinks

ONTARIO SPOTLIGHT Gin was one of the first spirits Ontario’s craft distillers excelled at when the movement got underway about 15 years ago. It’s even better now, with Ontario boasting world-class gins made with local botanicals in a range of styles, such as this Georgian Bay Gin (LCBO 448597, $35.95)

SMALL TREASURES Repurpose anything from ramekins to Glencairn whisky glasses for serving mini drinks. Between vintage sherry glasses, shot glasses, espresso or teacups and small jam or spice jars, you may have more tiny glassware than you realize.

The snacktail trend is having such a big moment that some ready-mixed cocktails now come in adorable 100-mL (single serving, for spirit-forward drinks) cans.

Tiny Cans

Whitebox Ben’s Manhattan

A trailblazer in miniature drinks, Whitebox Squeezy’s Margarita (LCBO 42703, 100 mL, $5.95) is fresh and tangy, and can hold its own against bigger Margs.

This creamy, rich and delicious Whitebox Full Fat White Russian (LCBO 51153, 100 mL, $5.95) has a punchy hit of coffee that the Dude would surely appreciate.

(LCBO 51152, 100 mL, $5.95) is a straight-up

delicious, spirit- forward cocktail with a distinct aromatic note.

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GATHER & SHARE

WINES FULL OF HEART

magnotta.com

@magnottawinery

#258673 Please enjoy responsibly.

FEAST ON Where Local Leads

®

Look for the Feast On designation and you're on the path to something distinctly Ontario. From countryside escapes and artisan producers to chef-driven restaurants celebrating the harvest, these certified destinations showcase ingredients grown, raised, and produced close to home—supporting the people and places that shape Ontario's food culture. Discover more at Ontarioculinary.com/feast-on

In East Garafraxa, Hereward Farms is known for its handcrafted lavender products, seasonal farm experiences, and beautiful countryside setting. Nearby in Elora, Elora Distilling Company crafts small-batch spirits and welcoming tasting experiences in one of Ontario's most picturesque villages.

In Guelph, Miijidaa Café + Bistro showcases Ontario-grown ingredients through seasonal menus that celebrate local farmers and producers.

Further north, The Haliburton Post House offers refined dining in a beautifully restored historic inn, highlighting the flavours of the region.

In Orillia, The Common Stove is renowned for its wood-fired cooking and carefully sourced Ontario ingredients. In Hamilton, Summit Station Dairy & Creamery crafts farm-fresh milk and cheese curds from its family farm, offering visitors a true taste of Ontario's agricultural roots.

Discover more Feast On experiences and plan your next Ontario getaway at Ontarioculinary.com/feast-on

FLAVOURS

Soup of the Day A warm bowl of soup is a comfort food like no other. While it simmers on the stove, its aroma fills your home, stirring the appetite. Cozy up to these recipes, best savoured by the spoonful.

BY ERIC VELLEND ————— PHOTOGRAPHY BY DARREN KEMPER

HARVEST VEGETABLE SOUP WITH RICOTTA GNOCCHI P. 101

FOOD STYLING BY LINDSAY GUSCOTT; PROP STYLING BY STACEY SMITHERS

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SOUP OF THE DAY

Spiced Carrot Soup with Crispy Chickpeas, Feta & Mint The beauty of this soup is in the garnishes. To balance the smooth, sweet purée of carrots, we’ve got spicy, crunchy roasted chickpeas, creamy feta, tangy sumac and herbaceous mint. The chickpeas on their own make for a delicious cold-weather snack. 2 medium onions, chopped 3 cloves garlic, thinly sliced 1 tsp (5 mL) cumin 1/2 tsp (2 mL) turmeric 21/2 lbs (1.13 kg) carrots, peeled, chopped 6 cups (1.5 L) vegetable stock, preferably homemade Salt and freshly ground pepper to taste 1 tsp (5 mL) fresh lemon juice CRISPY CHICKPEAS 2 small cans (each 398 mL) chickpeas 3 tbsp (45 mL) canola or sunflower oil Salt and freshly ground pepper to taste 2 tsp (10 mL) cumin 1/2 tsp (2 mL) paprika 1/2 tsp (2 mL) cayenne pepper 1/4 tsp (1 mL) cinnamon 1 cup (250 mL) crumbled sheep’s-milk feta Sumac and mint (small leaves or chopped) to garnish 1. For the soup, heat oil in a large pot over medium. Add onions. Cook, stirring occasionally, until soft and just starting to brown, 8 to 10 minutes. Add garlic. Cook, stirring, for 2 minutes. Stir in spices and cook for 30 seconds. Add carrots, stock, salt and pepper. Raise heat to high. When it comes to a boil, reduce to maintain a steady simmer. Cook, stirring occasionally, CARROT SOUP 2 tbsp (30 mL) canola or sunflower oil

until carrots are soft, about 15 minutes. Working in batches, purée soup in a blender until smooth. Transfer to a clean pot, stir in lemon juice and taste for salt. Keep warm over a low heat. (Soup can be made up to this point, cooled and trans ferred to airtight containers. Refrigerate up to 5 days or freeze up to 6 months.)

4. Place chickpeas on middle rack of oven. Bake, shaking pan occasionally, until chickpeas are brown and crisp, but still creamy on inside, 20 to 25 minutes. 5. While chickpeas are baking, place spices in a small bowl and stir to combine evenly. When chickpeas are done, remove from oven and sprinkle spices overtop. Shake pan to coat evenly. 6. Ladle soup into warmed shallow bowls and sprinkle evenly with feta. Top generously with chickpeas then sprinkle with sumac and mint. Serve immediately.

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Ernest Mulled Cider LCBO 47006, 473 mL, $3.95 Complement the spices and rustic sweetness of the carrots with an off-dry cider that hints at honey,

2. For the chickpeas, preheat oven to 450°F (232°C).

3. Pour chickpeas into a colander. Rinse under cold running water and drain well. Transfer to a heavy-duty baking sheet lined with paper towel. Thoroughly dry then discard paper towel. Drizzle with oil and toss to coat. Season with salt—going easy, as canned beans can be salty—and pepper. Toss again.

cinnamon and other seasonal flavours.

Serves 6

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SOUP OF THE DAY

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Turkey Noodle Soup

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This fragrant, comforting soup, brimming with succulent turkey and fall vegetables, is a great way to use up the leftover Thanksgiving bird— see TIP—though it’s just as easy to make it with raw turkey. For more of a meal, do a soup-sandwich combo with our Brioche Grilled Cheese with Camembert, Tapenade and Home-Roasted Peppers (recipe at LCBO.com/fdautumn26). 12 whole black peppercorns 3 sprigs thyme, cut into 2-inch (5-cm) lengths 1 small head garlic 2 small turkey thighs, about 11/4 lbs (565 g) total 2 small turkey drumsticks, about 12/3 lbs (755 g) total 1 small onion, peeled 1 small carrot, peeled 1 stalk celery, halved crosswise 8 cups (2 L) unsalted chicken stock 6 cups (1.5 L) water Salt to taste SOUP 3 cups (750 mL) short egg noodles 3 medium carrots, peeled, cut into 1/3-inch- (8-mm-) thick rounds or half-moons, about 2 cups (500 mL) 1 medium celeriac, about 1 lb (455 g), peeled, cut into 1/2-inch (1-cm) pieces, about 2 cups (500 mL) 2 large leeks (white and light green part only), quartered lengthwise, sliced 1/3 inch (8 mm) thick, about 4 cups (1 L), washed thoroughly Salt to taste Chopped chives for serving 1. Cut an 8-inch (20-cm) square of double-layered cheesecloth. Rinse and squeeze dry, and lay out on work surface. Place bay leaves, peppercorns and thyme in middle. Carefully halve garlic crosswise, but not all the way through. Place on top of thyme, gather up ends TURKEY & BROTH 3 bay leaves

Henderson X Rush Canadian Golden Ale LCBO 19609, 473 mL, $3.45 A crisp, clean golden ale works beautifully with soup, its subtly spicy hops and mild grain flavours content to play a secondary role.

ROUND COCOTTE DUTCH OVENS, FROM LE CREUSET, LECREUSET.CA

of cheesecloth and tie with kitchen string to form a sachet. Trim excess string and cheesecloth. 2. In a large stockpot, place turkey, vegetables, sachet, stock and water. Bring to a boil over high heat, skimming and discarding foam. Season lightly with salt. Reduce heat to maintain a gentle simmer. Cook until turkey is tender, skimming any fat and impurities, about 1 hour. Transfer turkey to a baking sheet to cool. Discard vegetables and sachet. 3. When turkey is cool enough to handle, remove meat and discard skin, fat and bones. Dice or shred meat. Set broth and meat aside.

4. For the soup, bring a medium- size pot of salted water to a boil. Cook noodles according to package directions. Drain in colander then rinse with cold running water until completely cooled. Drain again and set aside. 5. Bring broth back to boil and taste for salt. Add carrots and celeriac. When it returns to a boil, reduce heat to maintain a simmer. Cook, stirring occasionally, for 5 minutes. Add leeks and turkey meat then raise heat to high. When it comes to a boil, reduce heat to maintain a simmer. Cook, stirring occasionally, until vegetables are soft, 3 to 5 minutes. Taste again for salt.

6. Reheat noodles in microwave then place some in warmed bowls. Ladle hot soup overtop. Sprinkle with chives and serve immediately.

Serves 6 to 8

TIP To make the soup using leftover Thanksgiving turkey, skip steps 1 to 3, and instead make a broth from the turkey carcass, simmering it for 2 to 3 hours with onions, carrots, celery and herbs. You’ll need 8 cups (2 L) stock for the soup base and 3 cups (750 mL) diced or shredded turkey meat, preferably dark.

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ADVERTISING FEATURE

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Tawse Spark Limestone Ridge Sparkling Riesling VQA 370361 l 750 ml

Medium-bodied & Flavourful (M – 18 g/L) REG $26.95 l NOW $24.95 SAVE $2.00 *A Vintages Essential

Westcott Estate Pinot Noir VQA 427500 l 750 ml

Medium-bodied & Fruity (XD – 3 g/L) REG $35.95 l NOW $33.95 SAVE $2.00 *A Vintages Essential

Domaine Le Clos Jordanne Jordan Village Chardonnay VQA 20455 l 750 ml Full-bodied & Rich (XD – 3 g/L) $29.95 *A Vintages Essential

Featured products are available at select LCBO stores. Prices subject to change without notice. *VINTAGES Essentials Collection is always available at many LCBO locations. Visit lcbo.com/vintages-essentials

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BASICS

Better Butter Take your butter to the next level. Brown butter is a versatile flavour booster that adds pleasant roasted notes—perfect for fall dishes.

BY MICHELLE LUCAS LARVING ————— PHOTOGRAPHY BY MAYA VISNYEI

FROSTED BROWN BUTTER CINNAMON ROLLS P. 102

FOOD STYLING BY CHRISTOPHER ST. ONGE; PROP STYLING BY SHELLY SHNIER

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BETTER BUTTER

Pan-Fried Sole with Cornichon Brown

same pot and season with pepper and nutmeg. Cover with a lid and set aside. 2. For the sole, position rack in centre of oven. Preheat to 200°F (93°C). 3. Add flour to a shallow dish or plate. Season both sides of fish with salt and pepper. Working one piece at a time, coat with flour, shaking off excess. Transfer to a baking sheet. 4. Heat 1 tbsp (15 mL) oil in a large, nonstick frying pan over medium- high heat. Add two pieces of fish and cook until golden and cooked

through, about 2 minutes per side. Transfer to a clean baking sheet and keep warm in oven. Repeat two more times with remaining oil and fish. 5. To make sauce, start by browning butter: Melt butter in a medium saucepan over medium heat, stirring often, until beginning to foam. Once foaming, stir continuously until butter smells sweet and nutty and turns golden brown, 3 to 4 minutes. Remove from heat and immediately stir in lemon juice—careful, as mixture will bubble up. Stir in cornichons, capers and dill. Season with salt.

6. To serve, warm parsnip purée over medium heat, then scrape into a serving bowl. Arrange sole on a platter along with lemon cheeks. Spoon over brown butter sauce and garnish with additional dill. Serve immediately.

Butter Sauce & Parsnip Purée

A riff on the classic French dish sole meunière, this version finds balance from tart cornichons and briny capers. While there are a few components to this dish, there’s no need to feel rushed. The parsnips rewarm on the stovetop, the sole keeps warm in the oven, and the sauce comes together à la minute . PARSNIP PURÉE 2 lbs (905 g) parsnips, about 8 medium, trimmed, peeled, cut into 1-inch (2.5-cm) pieces 1/4 cup (60 mL) unsalted butter, diced Salt, freshly ground pepper and freshly grated nutmeg to taste SOLE 1/2 cup (125 mL) all-purpose flour 6 sole fillets, about 140 g (5 oz) each, patted dry Salt and freshly ground pepper to taste 3 tbsp (45 mL) sunflower oil, divided BROWN BUTTER SAUCE 1/2 cup (125 mL) unsalted butter, diced 2 tsp (10 mL) fresh strained lemon juice 12 mini cornichons, thinly sliced lengthwise 1 tbsp (15 mL) drained capers 1 tbsp (15 mL) roughly chopped dill, plus extra for serving Salt to taste Lemon cheeks to serve 1. For the parsnip purée, bring a medium pot of salted water to a boil then add parsnips. Cook until very tender when pierced with a paring knife, 10 to 12 minutes. Drain well, then transfer to bowl of a food processor along with butter and salt. Process, scraping down sides occasionally, until smooth, 2 to 3 minutes. Return mixture to

Serves 6

WHAT TO SERVE Creekside Chardonnay Sur Lie VQA LCBO 49884, $15.95

When aged on its yeasty lees, unoaked Chardonnay can show plenty of fruity, nutty character, plus fresh acidity to cut the richness of brown butter.

Japanese Sweet Potatoes with Whipped Miso-Brown Butter This dish is inspired by yaki imo , a simple Japanese street food of a hot–stone roasted yellow-fleshed sweet potato that’s served undressed as a delicious snack. Here, brown butter is whipped with miso to create a rich, savoury topping. Compared to orange sweet potatoes, the Japanese variety has a fluffier texture and a chestnut-like flavour. You can find them at Asian grocers and select supermarkets, or use orange sweet potatoes instead. 6 medium Japanese sweet potatoes, washed, dried 1 tbsp (15 mL) olive oil Salt to taste 3/4 cup (175 mL) unsalted butter, diced 2 tsp (10 mL) white miso paste 2 green onions, thinly sliced Black sesame seeds to garnish 1. Position rack in centre of oven and place a baking sheet on rack underneath. Preheat to 350°F (177°C). 2. Prick potatoes all over with a fork, then brush with oil to coat. Liberally season with salt. Roast, directly on centre rack so baking sheet can catch any drippings, until tender when pierced with a paring knife, 60 to 70 minutes. 3. Meanwhile, fill a very large mixing bowl halfway with ice and set aside. 4. In a small saucepan, brown butter: Melt butter over medium heat, stirring often, until beginning to foam. Once foaming, stir continuously until butter smells sweet and nutty and turns golden brown, 5 to 6 minutes. Immediately remove from heat and transfer to a large stainless steel bowl. Whisk

5. Transfer potatoes to a large platter and cool for 5 minutes. Split open tops of potatoes and fluff flesh with a fork. Serve filled with whipped miso butter and topped with green onions and sesame seeds.

WHAT TO SERVE Perth Brewery Mocha Stout LCBO 18018, 473 mL, $3.95 The rich sweet-and-salty flavours of the dish can take a stout with its own dark, toasted, caramelized and chocolatey depths.

in miso paste, then set bowl over bowl with ice. Whisk butter mixture constantly, until butter begins to turn pale and resembles the texture of cake batter. Immediately remove bowl from ice and continue to whisk until butter is pale, thick and smooth, about 1 minute more. Season lightly with salt and transfer to a small bowl.

Serves 6

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BETTER BUTTER

Butter Watch Out Browning is an easy way to transform butter’s sweet flavour into something far more complex. As it cooks, the water evaporates and the milk solids caramelize, adding toasty, nutty notes along with a deep golden hue. Here’s everything you need to know about making and using brown butter.

BUTTER + SAUCEPAN + HEAT = MAGIC. HERE’S HOW:

PERFECT PAIRS Toss brown butter with ramen noodles or gnocchi, spoon it over roasted squash or use it in apple crisp. LIGHT IS RIGHT A light-coloured pan helps you see what stage your butter is at in the browning process, which will help prevent burnt butter. MAKE AHEAD Brown butter can be transferred to a glass jar and refrigerated up to 1 week. Bring it to room temperature before using; it will be easier to spoon or measure. WHAT BUTTER IS BEST Because you’re concentrating the butter, it’s always best to use unsalted. That way, you can adjust the seasoning at the end of the cooking process and avoid oversalting your dish. TIP FOR SUCCESS Since some liquid evaporates during the browning process, you need to make an adjustment if you want to try brown butter in your favourite baking recipe. For every 1/2 cup (125 mL) butter called for, add 1 tbsp (15 mL) water or milk.

1 THE HEAT Cook cubed, unsalted butter over a medium heat to ensure it won’t go from brown to burnt in the blink of an eye. Butter will melt into a creamy, opaque liquid.

2 THE FOAM

Next, a foam will form on the surface, and the butter below will be clear and yellow. Start stirring constantly to disperse the heat evenly as the water evaporates.

3 THE BUBBLES

4 THE BROWNING When the milk solids become golden flecks, remove from heat and immediately transfer to a heatproof bowl— it will foam up then settle down.

The sputtering will subside and the foam will look like glassy bubbles. Keep stirring to prevent the milk solids from burning on the bottom of the pan.

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