LCBO Food & Drink Travel 2026

The New Fusion from page 41

Inside Scoop from page 17

high and cook 5 minutes, stirring occasionally until chicken is no longer pink. As chicken cooks, liquid will accumulate in pan. Continue cooking 6 to 8 minutes longer until a scant amount of liquid remains. 2. Add curry paste and stir to incorporate. Sprinkle flour over and combine. Pour coconut milk overtop and stir constantly until mixture is bubbling and thickened. Cook 1 minute longer. Remove from heat. Stir in peas. Tip into a 9 x 13-inch (23 x 33-cm) or 10- to 12-inch (25- to 30-cm) round baking dish and level. Set aside. 3. Clean out skillet and add remaining 3 tbsp (45 mL) oil. Set over low heat and brown garlic on all sides, 5 to 6 minutes. Remove from heat. Add garlic to a large pot leaving oil behind and return skillet to heat. 4. Add panko, coconut and salt to skillet. Stirring constantly, cook until deep golden, 5 to 6 minutes. Remove from heat; set aside. 5. Peel and seed squash. Cut into 2-inch (5-cm) chunks and add to pot containing garlic. Add water to cover, season with salt and bring to a boil. Cook until tender, about 18 minutes. Drain and tip all back into pot. Purée using an immersion blender. Return to medium-high heat and cook 5 minutes to thicken, stirring often. Remove from heat. Season to taste with salt and pepper. 6. Spread squash evenly overtop curry. (Pie may be made to this point, covered and refrigerated for up to 2 days.)

IRISH BUCK BY VICTORIA WALSH

As a nod to St. Patrick’s Day, this Irish twist on a classic Buck highball—made with spirit, citrus and ginger ale or ginger beer—has festive green garnishes of lime and mint.

11/2 oz Irish whiskey 1/2 oz freshly squeezed lime juice 4 to 5 oz ginger ale or ginger beer, such as Fever-Tree Ginger Beer (LCBO 41910, 4 pk, $7.95) 1 lime wedge or wheel for garnish 1 mint sprig for garnish

1. Pour whiskey and lime juice into a cocktail shaker filled with ice. Shake until chilled. Pour into a tall, slim ice-filled glass. Top with ginger ale or ginger beer. Lightly stir. Garnish with lime and mint.

GREEN CURRY CHICKEN & SQUASH PIE It’s fair to say that Thai coconut curries are thoroughly entrenched as comfort foods in Canada. Lean into those vibes by turning a favourite into a shepherd’s pie–adjacent mash-up. The squash topping is a wink to our preference for sweeter curries, meaning this pie comes by it honestly without needing to add sugar to your curry. Virtually every grocery store now carries Thai curry pastes, but if you live near a well-stocked Asian grocer, look for Maesri or Mae Ploy brands. 5 tbsp (75 mL) peanut or canola oil, divided 1 medium-size Spanish onion, diced 2 lbs (905 g) boneless, skinless chicken thighs, cut into 1-inch (2.5-cm) dice 1/3 cup (80 mL) Thai green curry paste 3 tbsp (45 mL) all-purpose flour 4 cloves garlic, peeled 1 cup (250 mL) panko 1/2 cup (125 mL) medium-flake unsweetened coconut ¼ tsp (1 mL) Diamond Crystal kosher salt, plus extra as needed 1 medium buttercup squash, about 3 lbs (1.36 kg) Salt and freshly ground black pepper 1. Heat 2 tbsp (30 mL) oil in a large skillet over medium heat. Add onion and cook 5 minutes, stirring often. Add chicken, increase heat to 1 can (400 mL) full-fat coconut milk 2 cups (500 mL) frozen green peas

Makes 1 drink

Kindred Spirits from page 29

BLOOD ORANGE SPRITZ For a shortcut to this drink’s bittersweet flavours, you could substitute a bubbly top-off of San Pellegrino Blood Orange (LCBO 45535, 6 pk, $7.95) in place of both the blood orange juice and tonic water. 2 oz blood orange juice 1 oz rum 1/2 oz cold espresso or cold brew coffee 1/4 oz orange liqueur 1/4 oz lime juice Tonic water, like Fever-Tree Mediterranean Tonic (LCBO 42330, 4 pk, $7.95) Orange wheel to garnish

7. Preheat oven to 375°F (191°C).

8. Sprinkle panko mixture over squash. Bake in centre of preheated oven for 30 minutes (add 10 minutes if cooking from cold) until bubbling and hot. Let stand 10 minutes before serving.

Serves 6

1. In a large-bowl wineglass or stemless glass, stir together blood orange juice, rum, coffee, liqueur and lime juice.

WHAT TO SERVE Megalomaniac Homegrown Riesling VQA LCBO 183061, $14.95

2. Fill glass three quarters full with ice and add tonic water to top. Gently stir.

Herbaceous green curry with some sweetness and chili heat can be challenging. Off-dry Riesling has acid, and sweet fruitiness to manage well.

3. Garnish with orange wheel.

Makes 1 drink

98

———————— TRAVEL 2026