LCBO Food & Drink Autumn 2024

TRADITIONS

Comfort Zones Local chefs share the fall dishes that continue to bring them comfort and joy. Cultural roots and family ties make these favourites extra special.

BY JESSICA HURAS PHOTOGRAPHY BY MAYA VISNYEI

Thompson Tran

CHEF AND OWNER

WOODEN BOAT FOOD COMPANY, KITCHENER

As a child, Thompson Tran eagerly anticipated eating thit kho tau after long days spent helping his parents with farm work. “It was that thing I could look forward to eating, sitting on a bale of hay under a tree,” he says. “It’s a simple dish that can be made with just a few ingredients.” A rich stew made with marinated pork and boiled eggs braised in coconut water and fish sauce, thit kho tau is a staple in most Vietnamese households, says Tran. While Tran’s mother’s variation of the dish skewed sweet, Tran has adapted his own recipe over the years to create a bolder, more pep pery iteration. Tran’s kids now love it as much as he did when he was their age. “We’ll serve it with rice and a plate of whatever greens and herbs are in season,” he says.

THIT KHO TAU P. 141

Hoegaarden LCBO 667808, 500 mL, $3.65 Mosel Riesling has the sweet-acid balance the dish needs—or try this well-chilled wheat beer with orange and coriander notes for a different approach.

FOOD STYLING BY LINDSAY GUSCOTT; PROP STYLING BY ANDREA McCRINDLE

121

AUTUMN 2024 ————————