LCBO Food & Drink Autumn 2021

THREE OF A KIND

RICKY’S WEEKEND ROAST CHICKENWITH ADOBO PAN SAUCE

Recipe on page 172

If chicken is served with a robust sauce, then a peppery Syrah is the right choice. Creekside Syrah VQA LCBO 66654, $15.95

Chef Ricky Casipe at Westcott Vineyards westcottvineyards.com

he learned the unique roasting technique from his days as head chef at a Texas barbecue restaurant, where he would cook 100 whole chickens a week. “This method exposes more skin to direct heat,” he says, “and cooks both the dark and white meat evenly.”

time,” says Casipe. “There are as many variations of this dish as there are regions in the Philippines, but in the Casipe household, it consists of vine- gar, soy sauce, bay leaf, garlic and peppercorns.” The result is tangy, floral, savoury—and utterly delicious. Casipe says

Busy chef couple Ricky Casipe and Olivia Simpson, of Ricky + Olivia at Westcott Vineyards, often make this recipe at home because it uses pantry items and is quick to prepare. “Growing up in a Filipino household, adobo was something we ate all the

PORTRAIT BY BRILYNN FERGUSON

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AUTUMN 2021 FOOD & DRINK