LCBO Food & Drink Travel 2026

GILGEORI TOAST A popular street food in Korea, this scrumptious sandwich features a veg-heavy omelette between two slices of buttered toast with gooey cheese and tangy ketchup. It’s perfect for a solo lunch. In Korea, they add a sprinkle of sugar and sometimes a slice of ham, yellow mustard and/or mayo. A special cabbage Y-peeler is a safe and easy way to shred cabbage finely. 2 tbsp (30 mL) unsalted butter, softened, divided 2 slices white sandwich bread 1 large egg 1 cup (250 mL) finely sliced cabbage 1/4 cup (60 mL) fine carrot julienne 2 tbsp (30 mL) finely sliced green onion, green part only Salt to taste 11/2 slices processed cheese Ketchup to taste 1. Smear one side of each bread slice with 1/2 tbsp (7 mL) butter. Place on a plate, buttered side up. 2. In a medium-size mixing bowl, beat egg then stir in cabbage, carrot, green onion and salt until evenly combined. 3. Heat a large nonstick frying pan over medium heat. When hot, swirl in remaining 1 tbsp (15 mL) butter. Let butter heat for 30 seconds then pour in egg mixture. Using two spatulas, work constantly to shape it into a rectangle slightly larger than bread. Cook until golden brown and egg is set, 2 to 3 minutes per side. Transfer to a plate and top with cheese. 4. Wipe pan clean with paper towel. Add bread slices to pan, buttered side down. Cook until nicely browned, about 2 minutes. Flip and cook other side until lightly toasted, about 30 seconds. 5. To assemble, place one bread slice on plate, buttered side down. Top with egg-cabbage patty and ketchup. Top with remaining bread slice, buttered side up. Cut in half, if desired. Serve immediately. WHAT TO SERVE Left Field Brewery Queen of Baseball IPA LCBO 43800, 473 mL, $4.90 In Korea, it’s usually enjoyed as a breakfast street food with a coffee, but a lighter-style IPA with fruit notes and relatively restrained hopping also suits the sandwich well if you’re serving it later in the day. Serves 1

1/4 cup (60 mL) thinly sliced green onions, green part only

3. When it comes to a boil, gently lower in eggs, one at a time, with a slotted spoon. Cover and reduce heat to maintain a steady boil. Cook for 11 minutes. Transfer eggs with a slotted spoon to a paper towel–lined plate. When cool enough to handle, peel, starting from bottoms. Rinse under water to remove any stray bits of shell and return to plate. Set aside. 4. Place onion, vinegar, sugar and a pinch of salt in a small bowl. Mix, cover and let stand at least 15 minutes, stirring once or twice. 5. Butter bread and place on four plates. Slice eggs, preferably on an egg slicer. Top bread with layer of egg, saving rest for another use. Lightly season with salt. Drizzle egg with dill sauce then top with herring, some drained onion, dill and chives. Serve immediately. TIP More common pickled herring is perfectly fine here, but the authentic choice is lightly- brined matjes herring in spices, which is sweeter and has a more delicate texture. You can find this style from Foodfest brand at select supermarkets, or look for my favourite brand, Viking Foods (vikingfoods.ca), imported from Finland. Serves 4

1/4 cup (60 mL) mayonnaise 2 tsp (10 mL) Dijon mustard 1 tsp (5 mL) white wine vinegar

Salt and freshly ground pepper to taste 8 slices pullman sandwich bread (white, whole-wheat or multigrain) Potato chips and dill pickles for serving 1. In a small saucepan, add 1 inch (2.5 cm) water. Cover and bring to a boil over high heat. 2. When it comes to a boil, gently lower in eggs, one at a time, with a slotted spoon. Cover and reduce heat to maintain a steady boil. Cook for 11 minutes. Transfer eggs with a slotted spoon to a paper towel–lined plate. When cool enough to handle, peel, starting from bottoms. Rinse under water to remove any stray bits of shell and return to plate. 3. Halve eggs. Crumble yolks into a large mixing bowl. Chop whites into 1/4-inch (5-mm) pieces and add to bowl. 4. Quarter tomato through core. Scoop out cores and seeds (save for stock or discard). Pat tomato pieces dry with paper towel and cut into 1/3-inch (8-mm) dice. Add to bowl with eggs along with lettuce and green onion. 5. In a small bowl, whisk mayo, mustard and vinegar until combined. Using a silicone spatula, scrape dressing onto eggs and vegetables. Season with salt and pepper, then lightly mix, using a folding motion, until just combined. 6. Lay out four slices of bread. Divide egg salad evenly over bread. Top with remaining bread slices. Cut into quarters on diagonal to make triangles. Serve with chips and pickles. WHAT TO SERVE Magners Original Irish Cider LCBO 699389, 500 mL, $3.60 Honour the source of this unique style of egg salad sandwich with a juicy, big-bodied cider from Ireland—not too sweet, not too tart, taking all the sandwich’s ingredients in its stride. Serves 4

WHAT TO SERVE Spirit of York Aquavit LCBO 645846, $49.95

A crisp, cold lager is a refreshing choice, but a shot of aquavit, chilled in the freezer, is a classic complement, the herbal notes in the spirit picking up the dill in the sandwich.

IRISH EGG SALAD SANDWICHES The additions of chopped lettuce, tomato and green onion make Irish-style egg salad lighter and fresher—a revelatory experience. According to my friend Susan Duffy, “It’s a fairly classic sandwich; the kind of thing you’d get at a funeral or basic mum cooking.” This recipe is adapted from Mairéad Geary’s blog IrishAmericanMom.com; she smartly suggests serving them with potato chips. Traditionally, the inside of the bread is buttered, but I’ve opted not to. 4 large eggs 1 plum tomato 1 cup (250 mL) chopped Little Gem lettuce, stems removed

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TRAVEL 2026 ————————