LCBO Food & Drink Autumn 2023

QUALITY OVER QUANTITY MEAT BY JESSE VALLINS Whether it’s for personal, ethical or environmental reasons, many people will continue to embrace a more plant-based diet. But instead of eschewing animal products altogether, they will save them for a rare treat, use them in moderation, and splurge on the good stuff. Premium ingredients such as Wagyu beef, Iberico pork, farm-fresh eggs, grass-fed butter and artisanal cheeses are more affordable when they’re an occasional indulgence. Our poutine-esque dish of crispy pota toes, slow-roasted pork, local cheddar and a sherry-butter sauce captures this new way of eating.

ROASTED GOLDENHEART POTATOES WITH IBERICO PORK, SHEEP’S MILK CHEDDAR & SHERRY-BUTTER SAUCE P. 166

PREDICTIONS Coming Attractions

The “what’s for dinner” question will never change, but what lands on our tables definitely will, according to our contributors. They’re predicting the trends and the ingredients influencing the future of food, and the forecast is looking tasty.

PHOTOGRAPHY BY MAYA VISNYEI

FOOD STYLING BY LINDSAY GUSCOTT; PROP STYLING BY SHELLY SHNIER

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