LCBO Food & Drink Autumn 2017

EDITOR’S NOTES

Eating local and in season has become ingrained into our lives, an automatic consideration as we choose what we want to eat. We are spoiled for choice at this time of year, and you’ll find that reflected in the pages of this issue.    Consider an all-vegetable menu (including dessert!) for your first autumn dinner party—starting on page 80, it’s a menu so satisfying your guests won’t even miss the meat. Or choose any of Amy Rosen’s delec- table cabbage recipes (page 74) that showcase the range of this diverse vegetable. On the local drinks front, James Chatto has paired several Ontario wines that may have been fly- ing beneath your radar with a grape- harvest-inspired menu on page 66. He also shines a spotlight on three Niagara sous-chefs doing great work in wine country kitchens (page 86), with a suggestion of an Ontario wine to serve with each of their “sta -meal” recipes. Then, in “Winemaker’s Choice” on page 125, we present favourite beer choices of some of Ontario’s finest winemakers—because it has often been said that it takes a lot of beer to make wine…    As the weather starts to turn cool, our taste buds crave the tastes of autumn, things like whisky, pumpkin

and potatoes. For a twist on whisky, check out “Falling for Whisky” on page 49 where each course of a menu is paired with a simple whisky cocktail. On page 43, we feature two pumpkin- flavoured spirits and three pumpkin- flavoured beers, showing you how to incorporate them into your entertain- ing or weekday meals—creating two cocktails and two food pairings. And finally, there is an abundance of potato varieties in farmer’s markets right now, so Christopher St. Onge has chosen four and, starting on page 35, dreamed up unique toppings for fresh takes on a comfort food classic, the Baked Potato.    Of course, we haven’t forgotten Thanksgiving and whether your gathering is large or small, we o er two approaches. For a large crowd, consider “Big Time” on page 107, where we present our picks for the best bets in large format wines avail- able at the LCBO. From magnums to bag-in-box, they are a practical and economical solution. If you’re keeping things small, Lucy Waverman shares a flavourful menu for two on page 101 that easily doubles or triples in a pinch (visit foodanddrink.ca to search for recipes sized for a larger group).    There are so many reasons to cele- brate autumn in Ontario. Enjoy the flavours and occasions of the season!

PORTRAIT BY JAMES TSE

FOOD & DRI NK AUTUMN