LCBO Food & Drink Autumn 2018

DINNER PARTIES  COMBINATION CELEBRATION

what to serve

Set the table the day before, so you have one less thing to stress or worry about.

PHOTO OF PRODUCTS BY VINCE NOGUCHI

TheWelcome Mat

The first few minutes spent receiving your guests set the tone for warm hospitality. Make it seamless with these welcoming tips for hosts. Greet each guest at the door, look them in the eye, hug them. You might not get to chat with everyone, so give a guest your undivided attention upon arrival. Portable coat and shoe racks are inexpensive, and often collapse for storage: placed in a foyer or hallway, they keep the door clear. Avoid rummaging through a coat-heaped bed by remov- ing family items from entry hooks, closet, mudroom or foyer, clearing them for guest use. If you have a no-shoe house, tell guests in advance so they can wear appropriate hosiery or bring slippers. A basket of slippers at the door for guests to help them- selves is also a nice touch.

For an all-purpose party, we’ll need all-purpose wines, and VQA Ontario blends answer the call. Blending allows the winemaker to use the strengths of several varieties, creating balanced and complex wines. With forward fruit flavours and a range of sweetness, blends pair brilliantly with the menu and deliver universal appeal. Sweet tames heat! For spicy dishes, guests will welcome wine with a touch of sweetness—and the Flat Rock Twisted White VQA ( VINTAGES ESSENTIALS 1578, $17.95) delights with balanced light sweetness and vivid fruit flavours. Our red blend is Megalomaniac Pompous Red VQA ( LCBO 341610, $15.95), a splendid choice for the Roast Chicken Trio with its juicy berry and spicy flavours. To accompany the Cherry Cheesecake Cookies, liven up a cup of freshly brewed espresso coffee with a measure ( 1 ⁄ 2 to 3 ⁄ 4 oz) of Heering Cherry Liqueur ( LCBO 227140, $41.45).

If asked to bring a dish, bring everything prepped in advance (including pre-chopped ingre­ dients, pre-made dressing or sauce and garnishes) and your own serving dish and utensils. No need to bring a dish unless you’ve been asked!

94  FOOD & DRI NK AUTUMN 2018