LCBO Food & Drink Autumn 2015

EDITOR’S NOTES

We know summer can be a busy time, and before the hectic holidays hit, we wanted this issue to have a more casual and relaxed feel— leaving you time to enjoy the season and whatever the occasion may be. Whether you’re gathering the gang for a meal or planning a drive to take in the fall colours, this issue o ers plenty of inspiration—from road trips to the Thanksgiving feast.    Autumn is an amazing time for exploring Ontario and this year, starting on page 80, we have plotted “A Weekend Away” in beautiful Prince Edward County. Last fall, we sent a photographer and a writer to find the places to eat and stay and things to do and see in “The County” for a perfect fall getaway. If you prefer to do your exploring by the glass, turn to James Chatto’s Ontario Riesling feature (page 102) where he talks to Niagara winemakers about why Riesling excels here and shares 10 must-try bottles. James also shines a spotlight on three local artisanal wine, spirit and cider producers (page 119) whose products are well worth seeking out. Meanwhile, on page 61, Stephen Beaumont has assembled a collection of Ontario craft beers that each showcase the aroma and flavour of a single hop. Gather up a few for a unique beer tasting party with friends!

   If you haven’t noticed yet, Halloween falls on a Saturday this year, so what bet- ter reason to throw a grown-up dinner party? Starting on page 94, we’ve got delicious recipes—each with a spooky look—and simple décor touches to help you create a “Spellbinding Supper.” Make it easier by dividing up the menu and having everyone bring a course. Or, take advantage of the last few weekends of summer and rotate through with friends the deliciously flavoured, moist olive-oil cakes on page 43, savouring the last warm days on the deck with Sunday afternoon cake and co ee get-togethers.    And last but not least, Thanksgiv- ing means family—and food. With that relaxed feel still in mind, this issue o ers several tasty alternatives to the traditional feast. Instead of turkey, a gor- geous porchetta roast lies at the heart of our “Rustic Feast” on page 70. Serving food “family-style” is becoming a trend in restaurants that easily translates to home. Any of Lucy Waverman’s four platters of plenty starting on page 110— including fried chicken, steak, salmon and an all-vegetable option—would surely satisfy a Thanksgiving crowd. If turkey is still a must, our Cider Roasted Turkey with Apple, Bacon and Pecan Stu ng on page 17 is a fresh—and deli- cious—take on the traditional bird.    We feel this issue really suits the sea- son and hope you think so too. Enjoy!

PORTRAIT BY STACEY BRANDFORD

FOOD & DRI NK AUTUMN