LCBO Food & Drink Autumn 2025

AUTUMN 2025

FALL FEELS

Mini Candied Apples

COMPLIMENTS OF

AVAILABLE NOW

Drink Responsibly © Campari Canada 2025

Contents

72

Features 60 FALL FORWARD

Ontario craft beers and German-inspired dishes make for a merry, local Oktoberfest. By Jesse Vallins and Charlene Rooke 66 THE GREAT CANADIAN PAIRING GUIDE Finding the right made in Canada drinks for every fall occasion and menu. By Eric Vellend 72 OODLES OF NOODLES Harvest vegetables star in these scrumptious pasta recipes. By Kris Osborne 78 SCARY DELICIOUS A grown-up Halloween party calls for the spookiest dishes and cocktails. By Victoria Walsh

R

E

V

O

C

E

AUTUMN 2025

H

Mini Cursed Candied Apples P. 115 Photography by James Tse

T

O N

FALL FEELS

Mini Candied Apples

COMPLIMENTS OF

PHOTOGRAPHY BY JAMES TSE

5

AUTUMN 2025 ————————

CONTENTS

Departments

In Every Issue

85

33

12

Editor’s Notes

TWISTS

SAVOURY COCKTAILS

Rosé all the Way Pink wine still stands out against the many colours of fall. By Jessica Huras with Christina Frantzis

Garden Variety Autumn drinks that make the most of the fresh veggie harvest. By Christopher St. Onge

19

Inside Scoop

The latest bits, bites and sips to keep you in the know. By Eric Vellend

91

39

ENTERTAINING

SEASONAL

Small Talk Snack-size delights make for an unforgettable Thanksgiving dinner. By Megan Powell

Head to Head Explore the delectable versatility of… cabbage! By Eric Vellend

123

Recipe Index

124

CHEF’S DAY OFF

Playing Favourites Prince Edward County–based chef and entrepreneur Charlotte Langley shares a few of her favourite places to eat and drink across Ontario. By Jessica Huras

45

97

FLAVOURS

LOCAL COCKTAILS

Double Takes Rye flour and rye whisky pair up on baking day. By Carol Dudar with Eric Vellend

Honey Bunch Ontario honey is the season’s secret cocktail ingredient. By Christine Sismondo

PHOTOGRAPHY BY JAMES TSE (LEFT), DARREN KEMPER (CENTRE), ROB FIOCCA (RIGHT)

51

103

WEEKNIGHT WONDERS

TRENDS

Pressed to Impress Dust off your waffle iron to turn out some highly original meals. By Michelle Rabin

For the Record Japanese listening bars inspire our harmonious at home party fare. By Charlene Rooke

85

45

33

6

———————— AUTUMN 2025

AUTUMN 2025

DELICIOUS DÉCOR Showstoppers that taste as good as they look.

Chief Marketing and Digital Officer, LCBO Vanda Provato

EDITORIAL Editor Jody Dunn Drinks Editor Charlene Rooke Food Editor Eric Vellend Content Editors Jessica Huras, Victoria Walsh

Publication Coordinator Laura Jeha Publication Assistant Piper MacFadyen

ART Creative Director Cathy Cicchini Senior Designers Emilie Simpson, Rose Pereira Graphic Production Pat Turbach

CONTRIBUTORS James Chatto, William Scott Christy, Carol Dudar, Rob Fiocca, Christina Frantzis, Lindsay Guscott, Katie Hayden, Darren Kemper, Andrea McCrindle, Kris Osborne, Megan Powell, Michelle Rabin, Christine Sismondo, Michele Sponagle, Jordan St. John, Christopher St. Onge, Stacey Smithers, James Tse, Jesse Vallins

PRODUCTION Senior Manager Andrew Lawson

Production Coordinator Sev Avakian Production Assistant Everton Smith Image Editing & Prepress Levon Gosdanian, Enhanced Pixels

SALES Publisher Leslie Bolter

Kirby Miller, Beaches Media Services kirby@beachesmediaservices.com

LCBO prices include tax and bottle deposit and are subject to change without notice.

AVAILABLE NOVEMBER 5

Coming Next Issue

Look for the products featured in this issue in LCBO stores and online at LCBO.com.

For general inquiries about Food & Drink magazine or information about LCBO products and policy, please visit lcbocustomercare.com, or call toll-free 1.800.668.5226 or 416.365.5900. TTY Only: 416.864.6898 or 1.800.361.3291. All advertiser applications are subject to the terms and conditions of the LCBO’s advertising agreement. Food & Drink is published five times a year by the Liquor Control Board of Ontario. Volume 33, Number 1. Food & Drink is printed on paper that contains 10 per cent post‑consumer fibre. Food & Drink is recyclable in communities participating in magazine recycling programs. Publication Mail Agreement No. 40064521 Return undeliverable Canadian addresses to: Food & Drink , 100 Queens Quay East, 9th Floor, Toronto, ON, M5E 0C7 ISSN 1195-5988

Not all of the wines, spirits and beers mentioned in Food & Drink will be available at all LCBO stores. Cette publication est également disponible en français.

RAISINS TO CELEBRATE Dried-fruit cocktails—like drinking Christmas cake!

PEPPERMINT DELIGHTS Scrumptious desserts starring the season’s signature flavour.

8

———————— AUTUMN 2025

ADV RTISING F ATUR

Check out a Premier Winery

Closson Chase Vineyards

T

SOUTH EASTERN ONTARIO

Drink it in! Just a short drive away lies an inviting destination where rolling hills meet rich flavours, and where every sip and bite tell an unforgettable story. T j

N

S

O

!

Stroll Through an Orchard

For a taste of something different, head down the road to Loch Mór Cider Company T speak for themselves; you’ll find Loch Mór ciders on the menu at

Follow the Bottle & Barrel Trail

Venture east along the St. Lawrence River and you’ll find intrigue The Bottle & Barrel Adventure Trail 1 I R W '

q

More info about this must-visit local region!

A tasting flight from Kemptville Brewing Company.

LCBO NOTES

From our President & CEO

Dear friends,

brings Rosh Hashanah, Franco Ontarian Day (the LCBO offers service in French in communities across Ontario) and of course the National Day for Truth and Reconciliation on September 30, an important day for collective reflection. We support a culture of inclusion both within the LCBO and in our province, and we are committed to breaking down systemic barriers and advanc ing equitable representation for the Good of Ontario. One way we walk the walk is through our Black Beverage Alcohol Business Grant in partnership with Black Opportunity Fund (see p. 56): This year, we have awarded seven non-repayable grants of $20,000 each to Black Canadian beverage alcohol entrepreneurs. Starting on September 25, we’re also launching our Support Local in-store fundraising campaign in support of food security. As the demand on Ontario’s food banks continues to grow, the campaign will raise essential funds for com munity organizations advancing food security. Summer may be winding down, but we’re stocking up with new brands and exclusive products you can only find at the LCBO, includ ing fresh Vintages releases and VQA Ontario wines, plus spirits and seasonal beers. Come and see for yourself or have a look online. With best wishes for a safe and bountiful autumn,

If there’s one thing better than summer in Ontario, it’s a glorious Ontario fall. This is har vest season, when vineyards in regions across the province are bustling with energy as grow ers work to capture the best of what the season has offered. Every autumn, we celebrate their achievements by focusing on the incredible products that come from our beautiful province and on the people who make them. It’s a pleasure to showcase such world-class quality—and to do our bit to help local producers thrive. We make it easy to find Ontario products in our stores and online (check out The EH List at LCBO.com), and our LCBO Product Consultants and Ontario Wine Country Ambassadors are eager to help too. They’ve been visiting wine country to learn all about the winemaking process, sustainability efforts and food pairing principles—knowledge they’re delighted to share through expert recommendations and hosted VQA tastings at LCBO stores across Ontario. If you need more incentive to try local, between September 14 and October 11, you can earn 75 Aeroplan points when you spend $50 or more on Ontario VQA products, or 25 points when you spend $25 or more, in-store or online. From October 12 to November 8, earn double the points when you buy three spirits products. There are so many occasions to mark as we head into autumn. Thanksgiving and Halloween are on the horizon, but this month

GEORGE SOLEAS President & CEO, LCBO

PORTRAIT BY CARLYLE ROUTH

10

———————— AUTUMN 2025

Free beer, wine and snacks *Valid on flights with beverage service operated by Air Canada, Air Canada Rouge, and Air Canada Express flights operated by Jazz. Subject to availability. For full details, visit aircanada.com/bonappetit. Alcohol will be served to persons of the age of majority and in a responsible manner. Now on all flights.*

EDITOR’S NOTES

Sweater Weather

an all-Canadian pairing guide, starting on page 66. Here you will find just the right Canadian (mostly Ontario) drinks to serve whether you’re hosting a party or settling in for movie night, helping you find the perfect match for everything from vegetables to turkey to potato chips. One of summer’s favourite drinks sashays into fall in “Rosé all the Way” on page 85. Local rosé wines demonstrate their staying power throughout the cooler months and show that they are equally as useful in cooking as they are alongside heartier dishes. Ontario honey stars in three unique cocktails (page 97) and, if you are travelling this season, don’t miss chef and entrepreneur Charlotte Langley’s favourite places to eat and drink across the province on our back page. And finally, it wouldn’t be fall with out a few comfort food moments… Check out Charcuterie Nachos (page 24), Vegetarian Cabbage Rolls with Mushrooms, Farro & Cauliflower “Cream” (page 39), Hot Fudge Rye Pudding Cake (page 45), Spicy Lasagna Soup (page 76) and Toasted Spaghetti with Rustic Rosé Ragu (page 86) to name just a few. We hope you enjoy this issue and the season!

As we prepare to say farewell to a very hot summer we look forward to the more moderate temperatures of fall, and all that autumn brings. Whether it be special occasions or rites of the season, we’re ready to shift our mind frame and palates to a more comfy, cozy vibe— and this issue aims to help ease that transition. Up first is Oktoberfest. If you’re a beer drinker, this is as good a reason as any to seek out and try new German and German-inspired brews. Ontario embraces this style of beer and offers a great variety of products to choose from. Starting on page 60, we’ve created a deli cious fall menu that jumps off the flavours of an Oktoberfest feast with a local twist—all paired with those same beers, of course. Whether you make everything or pick and choose, enjoy the last warm days of the season and head outside to enjoy. Thanksgiving is next and we have given traditional dishes a new look (page 91) by reimagining them as snack-sized bites. It’s a great way to take a more relaxed approach to the occasion without missing out on those beloved flavours. Finally, there is Halloween—which happens to fall on Friday this year. We took that opportunity to go all out on a fun menu (with drinks!) to mark the occasion. Look for “Scary Delicious” starting on page 78. Supporting all things local continues to be a strong sentiment and with that in mind we developed

Coming Soon Watch for the next issue of Food & Drink . Our Holiday issue will be in stores and online Wednesday, November 5.

JODY DUNN Editor, LCBO Food & Drink

@lcbofoodanddrink

lcbofoodanddrink

LCBO

PHOTOGRAPH BY JAMES TSE

12

———————— AUTUMN 2025

Ontario’s Wine Country

Crushing the Harvest Season

Ontario’s wine country comes alive during harvest. It’s a season of intensity, passion and celebration. In this special feature, three winemakers share their favourite local spots, seasonal flavours and the VQA wines they’re crafting right now. Think of it as your insider’s guide to the most exciting time of year, straight from the source. Three winemakers. Three perspectives. Endless reasons to explore Ontario wine country this fall.

Prince Edward County

With Lee Baker, Rosehall Run Vineyards

Best non-winery hidden gem?

Charlie Restaurant. It’s a new spot tucked away in a beautiful old grist mill. The place is stunning, the food is next level and the people are the nicest you’ll meet.

Charlie Restaurant / 9 Division Boulevard Unit A, Consecon

Most stunning spot to sip VQA wine in fall? My top spot is a three-way tie : the Drake Devonshire, The Miller House and our patio at Rosehall Run. Each offers unforgettable views and the perfect place to sip wine. Drake Devonshire / 24 Wharf Street, Wellington The Miller House Café & Brasserie / 275 County Road 7, Prince Edward Rosehall Run / 1243 Greer Road , Prince Edward

Favourite thing about harvest time?

The energy. Long days, early mornings and the team coming together to turn hard work into the next vintage.

Lee Baker wants to knock you out with a feather by crafting wines that are quietly powerful, edgy and refined. As a precise and intuitive winemaker at Rosehall Run, he brings a low-intervention approach and quiet confidence to every bottle. Working alongside winemaker Dan Sullivan, Lee respects the fruit and trusts the process to deliver VQA wines with honest character and unmistakable cool climate edge.

Go-to fall food and VQA wine pairing?

Beef Bourguignon with VQA Pinot Noir. This classic hearty dish is a must for cool autumn nights.

Sum up your wine region in three words. Go!

Vibrant. Coastal. Community.

Look for the VQA symbol. Your assurance of 100 % locally grown grapes.

Rosehall Run Vineyards / ROSEHALLRUN.COM

Kelly Mason lives by one mantra: go your own way . A winemaker and community builder at heart, she made a bold life change to pursue her passion and now crafts expressive, terroir-driven VQA wines at Domaine Queylus and Mason Vineyard. With heart, hustle and deep gratitude for the team around her, Kelly brings intention, precision and joy to every step of the process.

With Kelly Mason, Domaine Queylus & Mason Vineyard Niagara Peninsula

Domaine Queylus / QUEYLUS.COM Mason Vineyard / MASONVINEYARD.COM

Must-try local dish and VQA wine pairing?

Favourite local market or shop?

Treadwell scallops and VQA Chardonnay.

100% you need to get some flowers at Pump House Gardens flower stand.

Treadwell Cuisine / 114 Queen Street, Niagara-on-the-Lake

Pump House Gardens / 4189 Walker Road, Beamsville

Favourite thing about harvest time?

Sum up your wine region in three words. Go!

Seeing tractor trailers hauling grapes and machine harvesters out early on my way into work and then again on my way home. It’s knowing there is a whole community in this together and not just our team and our tanks.

The Bench. Underrated. Wine Playground.

Favourite local festival or event?

The Juniper at Dillon’s Small Batch Distillers Who doesn’t like Gin in June?

The Juniper ; A Spectacle of Gin Dillon’s Small Batch Distillers / 4833 Tufford Road, Beamsville

Look for the VQA symbol. Your assurance of 100 % locally grown grapes.

Niagara Peninsula

With Nicholas Gizuk, Inniskillin Niagara Estate Winery

Winemaker. Precisionist. Blend master. Nicholas Gizuk brings the heart of an athlete and the mind of a scientist to every bottle. At Inniskillin, he champions a hands-off, earth-forward approach honouring the vines, embracing the fruit and crafting VQA wines that speak for themselves.

Inniskillin Niagara Estate Winery / INNISKILLIN.COM

Favourite local market or shop?

DeVries Fruit Farm in Fenwick is a family favourite for their pick-your-own fruit, fresh pies and (hands-down) the best apples in the region. For something unique, Oliver and Rust in Fonthill is a dreamy vintage lifestyle shop right next to Iggy’s Pub, home to a killer craft beer list and drool-worthy poutine.

Cheese? Cheese Secrets in Niagara-on-the-Lake and Upper Canada Cheese Company in Jordan.

DeVries Fruit Farm / 825 Canboro Road, Fenwick Oliver and Rust / 137 Highway 20 E, Fonthill Iggy’s Pub / 115 Highway 20 E, Fonthill Cheese Secrets / 38 Market Street, Niagara-on-the-Lake Upper Canada Cheese Company / 4159 Jordan Road, Jordan Station

What’s a little-known local activity to try?

Take a ride on the Lakeside Park Carousel in Port Dalhousie. It’s a nostalgic treasure for just a nickel. Then walk the pier, grab a bite and take in the lake views like a local.

Go-to fall food and VQA wine pairing?

Butternut squash risotto with a glass of Niagara VQA Chardonnay. Creamy, cozy and full of fall vibes.

Sum up your wine region in three words. Go!

Vibrant. Scenic. Elegant.

Look for the VQA symbol. Your assurance of 100 % locally grown grapes.

50 ANS D’EXCELLENCE VINICOLE

ADVERTISING FEATURE

WE’RE ALL IN ON 50 YEARS OF WINE EXCELLENCE

ON INNISKILLIN’S 50 YEARS OF WINEMAKING

LOCAL BEERS YOU’LL LOVE

Since 1975, Inniskillin has been a wine pioneer. They turned late-season grapes frozen on the vine into the country’s first Icewine. What had been a European luxury product was now made here at home, winning awards around the world and putting Ontario on the global wine map. Quality and innovation are behind its fine wines, which whisper of the Niagara region: earthy or fruity reds, bright or buttery whites. Raise a glass with us this fall, celebrating Inniskillin as a proudly Ontario pour.

Shop the full collection, find recipes and more.

Inniskillin 50 th Anniversary Zabek Single Vineyard Riesling Icewine VQA A luxe cheese board deserves the honey dew melon, lemon grass and citrus notes of Icewine. 47782 l 375 ml $199.95

Inniskillin Late Autumn Riesling VQA Serve warming squash soup with glasses of this bright ripe-apple white. 219543 l 750 ml l M – 24 g/L Reg. $15.95 l Now $14.95 Save $1.00

Featured products are available at select LCBO stores. Prices subject to change without notice. Price offers in effect from September 14 to October 12, 2025. ®Aeroplan offers in effect from September 14, 2025, to October 11, 2025. Visit LCBO.com/aeroplan for full terms and conditions. ®Aeroplan is a registered trademark of Aeroplan Inc., used under license. ®The Air Canada maple leaf logo is a registered trademark of Air Canada, used under licence.

42120

Inniskillin Reserve Chardonnay VQA Toasty apple and pear plus citrus and clove spice make a lovely pour with baked brie. 105379 l 750 ml l XD – 2 g/L Reg $19.95 l Now. $17.95 Save $2.00

Inniskillin Reserve Cabernet Franc VQA Oak spice layered over dark raspberry and vanilla pairs with grilled lamb chops. 17290 l 750 ml l XD – 3 g/L Reg. $19.95 l Now $17.95 Save $2.00

Inniskillin Cabernet Merlot VQA

Delivery pizza takes on new finesse, served with a smooth prune-and-herb red. 627166 l 750 ml l XD – 4 g/L $15.95 Earn 50 Aeroplan ® Bonus Points

Two elegant inns. One historic night. Book your stay in Kingston this fall.

Frontenac Club

The Secret Garden Inn

// One night in a Victorian-inspired room

// One night in a deluxe king with ěreplace

// Deluxe charcuterie board and craft cocktails for two // Welcome bottle of wine + $50.00 credit at Bobbi Pecorino’s Italian Wine Bar

// Five-course fondue and craft cocktails for two

// Breakfast for two

// $490.00 (parking and gratuity included)

// Breakfast for two

// Price varies per room (parking included)

frontenacclub.com / 613-547-6167 Book with code LCBOFD

thesecretgardeninn.com / 613-548-1081 Book with code STAY&DINE

Inside Scoop The latest bits, bites and sips to keep you in the know. BY ERIC VELLEND

DRINK OF THE SEASON

Elderflower Pear &

Sprıtz

While the spritz is asso ciated with warm weather, it’s a chameleon of a drink that can adapt to any season. We’ve given our Pear & Elderflower Spritz (p. 113) all the fall feels with an entire pear, chopped and shaken vigorously so it releases its ripe, juicy flavour. Vodka gives it structure, elderflower liqueur adds sweetness, and sparkling wine brings the bubbles.

PHOTOGRAPHY BY DARREN KEMPER; FOOD STYLING BY CHRISTOPHER ST. ONGE; PROP STYLING BY WILLIAM SCOTT CHRISTY

19

AUTUMN 2025 ————————

INSIDE SCOOP

Ontario Cider Style Guide As the leaves transform into a riot of colour, Ontario’s orchards bear the fruits of a long summer of growth. What better way to celebrate the autumn harvest than with a glass of local cider? It’s refreshing, food-friendly and tastes like fall. —JORDAN ST. JOHN

How Do You Like Them Apples? While even the largest local producers tend to use 100 per cent Ontario apples, the majority of cideries are, in fact, working with apples grown within just a few kilo metres of their press. Some are even using fruit from their own orchards. Spy Cider House Golden Eye Cider (LCBO 11674, 473 mL, $4.15) is a fine example of an orchard-to table estate cider. It’s dry and crisp, and produced using sustainable energy.

Some sweeter or flavoured ciders might benefit from a little dilution, so try serving them over ice.

Different Sides of Cider

DRY Stock & Row Slow & Low Dry Cider (LCBO 19370, 355 mL, $3.55) features a light minerality expressive of their PEC orchard alongside crisp, vibrant acidity.

SEMI-DRY Featuring a blend of

FLAVOURED West Avenue Cider Cherriosity (LCBO 11173, 473 mL, $4.05) adds Niagara Montmorency cherries for a vibrant, complex and visually stunning beverage.

PEAR Ardiel Pear Dry Cider (LCBO 32733, 473 mL, $3.85) is light and delicate, made entirely

NON-ALC Pommies Anytime Cider (LCBO 39454, 355 mL, $2.50) is full-flavoured cider that is practically indistinguishable from the real thing.

seven different varieties of Ontario-sourced apples, Shiny Apple Cider (LCBO 407668, 473 mL, $3.65) features a sweetly tart body and a hint of spice.

with pears from a fourth-generation Ontario farm.

20

———————— AUTUMN 2025

Cheers to complimentary Wi-Fi and up to 70,000 Aeroplan points. *

Savour fast, free Wi-Fi on Air Canada flights within North America and up to 70,000 Aeroplan points when activating new, eligible Bell services. **

* Access is subject to terms and conditions. Free Wi-Fi is available on flights equipped with highspeed in-flight connectivity within North America and Sun destinations. ** Current as of August 7, 2025. Offer subject to change without notice. Offer cannot be combined with other promotions or credits, including but not limited to in-store promotions, add-a-line offers and promotions when bundling services. Offer of 70,000 Aeroplan points is available with a new subscription to an eligible Bring your own phone plan and an eligible Internet and TV bundle. Points issued in intervals to customers in good standing over an 18-month period, with a first portion of the points issued at 60 days after activation. Offer must be redeemed within 3 months after receiving certificate number. Available in Ontario and Quebec only. Learn more

INSIDE SCOOP

FROM THE ARCHIVES Cooking with Marsala

Marsala, a sweet, fortified wine from Sicily— Sperone Marsala Fine IP Dry DOC (LCBO 44628, $16.55) is a terrific example— is as prized in cooking as it is in the glass. Its nutty, raisiny flavours elevate so many autumnal dishes, both sweet and savoury. It’s magical with mushrooms, as in our Black Walnut-Crusted Veal Chops with Wild Mushrooms & Marsala Cream (1) . It also has an affinity for carrots—it brings complexity to the glaze in Carrots Marsala (2) . And for dessert, it adds depth to crunchy Marsala Almond Biscotti (3) , which are made even better when served with a glass of marsala for dipping.

1

SEASONAL SIPS Whites with Weight

While many wine drinkers migrate to reds this time of year, full-bodied whites can offer comparable warmth and comfort, while pairing perfectly with fall fare. Here are two favourites. —JESSE VALLINS Anselmi San Vincenzo VINTAGES ESSENTIALS 948158, $18.95 A blend of Garganega, Chardonnay and Sauvignon Blanc, this aromatic white delivers a yin-yang of silky texture and juicy acidity. Try with squash risotto. Cono Sur Bicicleta Viognier LCBO 64287, $11.95 This lush Viognier offers floral scents, tropical flavours and a long, smooth finish. It’s excellent with South Asian food, especially butter chicken.

2

3

Find these recipes at LCBO.com/fdautumn25

TRADITIONS Rosh Hashanah WHEN September 22 to 24, 2025 WHAT

TO BRING!

Teperberg Vision Cabernet Sauvignon Petite Syrah KPM LCBO 325746, $23.95 Produced in Israel’s Judean Hills, this robust red features dark berry flavours with notes of mocha and herbs. Perfect with brisket.

FOODS Round challah and apples, both dipped

The Jewish New Year, a holiday for celebration and introspection. It ushers in the Ten Days of Repentance that culminate with Yom Kippur, a day of atonement and fasting. The whole period is called the High Holidays.

into honey for a sweet New Year.

22

———————— AUTUMN 2025

+479980

YOU KNOW ME SO WELL

Please savour responsibly. | www.themacallan.com

INSIDE SCOOP

Mark Your Calendar!

TRENDSPOTTING Charcuterie Nachos

Did you know the LCBO hosts a wide range of tasting events throughout the year? LCBO Discover Events allow customers to sip and explore products from around the world (and across Ontario!) through tastings, pairings and interactive experiences. Tickets for these all-inclusive events include drink samples, food, music and fun! Check out LCBO.com/events to see what’s on this fall and sign up for email updates.

The latest viral snack is a brilliant mash-up of a grazing board and nachos. Kettle chips are layered with Brie and prosciutto, baked until golden, then finished with toppings like gherkins and hot honey. The result is crunchy, gooey and salty-sweet. The dish is open to interpretation and a great way to use up leftover charcuterie. —JH

SEASONAL SIPS Spirit of Diwali

St-Rémy XO – Diwali Edition LCBO 46588, $38.95 Starting with scents of vanilla and honey, this rich, silky brandy offers flavours of apricots, dried figs and gingerbread.

Johnnie Walker Blue Label – Diwali Edition LCBO 44175, $429.95 This ultra-premium

Running this year from October 18 to 22 with the main day on the 20th, Diwali is a festival celebrated by Hindus, Jains and Sikhs. It sym bolizes the victory of light over darkness, and incorporates many rituals, including lighting diyas (small oil lamps) and candles, sharing sweets and gifting. For a special present, here are a pair of Diwali-themed spirits.

blend, which includes a 60-year-old whisky, is layered, complex and unbelievably smooth.

24

———————— AUTUMN 2025

Celebrating 100 Years

INSIDE SCOOP

SEASONAL SIPS Straight with a Chaser

Enjoying a small beer alongside a tiny dram of whisky dates back centuries to the early public houses in the U.K. In Scotland, this practice is still called a “half and half”—i.e. a half-serving of beer with a half-shot of whisky. Since both beverages are made from grains, the two can be wonderfully complementary. Here is a trio of match-ups to try at home. —CHARLENE ROOKE

IRISH WHISKEY + DARK IPA

Unmalted barley gives Powers John’s Lane 12 Year Old Irish Whiskey (LCBO 34641, $79.95) the leathery, spicy and choc olatey notes you’ll also find in Lake of Bays Scorpius Dark IPA (LCBO 47824, 473 mL, $3.95). WEST COAST PALE ALE Made on Vancouver Island, Shelter Point Classic Single Malt (LCBO 46232, $87.50) has a mineral, seaside influence that pairs nicely with the bright Cascade and Comet hops in Wellington Fresh Off the Wire (LCBO 47446, 473 mL, $3.95). Tame the big, smoky flavours of a peated whisky like limited- release Ardbeg Smokiverse (LCBO 45282, $188.50) with a big, smooth and creamy beer like Woodhouse Stout (LCBO 485425, 473 mL, $3.65). WEST COAST SINGLE MALT + PEATED SCOTCH + STOUT

THANKSGIVING HACKS

Sauce Boss The first thing you should tick off your Thanksgiving prep list is Classic Cranberry Sauce (find the recipe at LCBO.com/ fdautumn25). This dead-easy, three-ingredient recipe can be made and frozen months in advance, and it’s infinitely better than the canned stuff.

Gravy Train For one less pot on the stove, try this simple hack. Make your gravy a few hours in advance then pour it into a thermos. When dinner is ready, transfer it to a gravy boat and you’re good to go!

Brighter Shade of Stale If you’re stuck with a stale

baguette, there is a simple trick to revive it. Briefly rinse it under cold water, then pop it into a 375°F (191°C) oven for 10 minutes. Now you’ve got a hot, crusty baguette ready to be slathered in butter. This trick works for bagels, too!

26

———————— AUTUMN 2025

INSIDE SCOOP

LOCAL I Want Candy

SHOP & EARN AUTUMN DEALS

Why should kids have all the fun on Halloween? To indulge your inner child this fall, these Ontario candy shops offer everything from retro classics to festive and frightful seasonal exclusives. —JH

While shopping at the LCBO, you can earn Aeroplan ® bonus points on every purchase (one point for every $4) plus extra on limited-time promotions. Here are three great Ontario VQA wines to help rack up some points. They’re all perfect for autumn entertaining, and the offer is good from September 14th until October 11th. For more information, including other offers and how to sign up, visit LCBO.com/aeroplan.

Konzelmann Lakefront Series Baco Noir VQA LCBO 44276, $16.95 100

Burnt Ship Bay Pinot Grigio VQA LCBO 404939, $15.95

100

1 2 3 4

COUTURE CANDY Peterborough Retro favourites, custom candy bags and offbeat cotton candy fla vours—dill pickle, anyone?—fill the shelves at this

LOLLIES + SCOOPS Ottawa This cheerful spot pairs nostalgic charm with trending global treats. Browse 48 fla vours of salt-water taffy or build your own mix with quirky candies like giant gummy fried eggs. In fall, look for creepy gummies and caramel apple lollipops. lolliesandscoops.com

CORNER STORE CANDY CO. Stratford With a bubblegum-pink storefront, this shop specializes in curated gummy blends, freeze dried candy and rare chocolate bars. In October, its frightful Zombie’s Delight mix— think candy eyeballs, teeth and worms— has legions of fans. cornerstorecandy.co

THE CANDY BAR Toronto A fixture on Toronto’s sweets scene, this shop offers over 200 Pick’n’Mix options alongside imported goodies and staples from beloved brands like Haribo. Hallow een brings wicked window displays and

Pelee Island Lola Secco

Sparkling VQA LCBO 14884, $15.45 100

pastel-hued shop. Halloween brings a playful assortment of spooky gummies and jujubes. couturecandyptbo.ca

costume prizes for trick-or-treaters. thecandybar.ca

Aeroplan ® is a registered trademark of Aeroplan Inc., used under license. The Air Canada maple leaf logo ® is a registered trademark of Air Canada, used under license.

28

———————— AUTUMN 2025

Italy: A tapestry of tastes Discover a delectable regional variety of culinary offerings, wine and spirits ITALY IS KNOWN FOR MANY THINGS: INSTA-PERFECT HILLTOP TOWNS, SWEEPING MOUNTAIN VISTAS, CRYSTAL CLEAR WATERS AND HONEY-COLOURED BEACHES, ART, FILM, FASHION, MUSIC, LITERATURE, SPORTS CARS, AND, OF COURSE, FABULOUS FOOD AND WINE. AND ANYONE FAMILIAR WITH ITALIAN CULTURE KNOWS HOW INSEPARABLE THESE LAST TWO ARE – THEY FLAVOUR A WAY OF LIFE, AND A DOLCE VITA AT THAT.

With six distinct climate zones and countless microclimates, Italy has as many soil types as there are ragùs. Add to this many hundreds of indigenous grape varieties and the supremacy of la cucina casalinga —home cooking without rules—aend the result is one of the most breathtakingly varied collections of culinary offerings, wine and spirits under a single national flag. From a culinary perspective, Italy can be divided along the Via Salaria. The “Salt Way” is an ancient Roman road that crosses the peninsula from Rome to the Adriatic Coast, more or less splitting the peninsula into equal halves. NORTH & SOUTH

What might surprise you is how fiercely regional and varied Italy’s gastronomic and beverage offerings are. As culinary author Waverley Root once observed, if you ask for a Béarnaise in 200 French restaurants, you’ll get 200 identical sauces. Ask for a ragù in Italy, and you’ll get 200 variations on meat sauce. The beautiful country we know as Italy today is more of a loosely federated patchwork of cultures, traditions and even languages, separated by history and geography. Each region, and often even each isolated valley, evolved independently over millennia in harmony with the natural surroundings and resources. MOUTHWATERING DIVERSITY

VIA SALARIA

ROME

LANDSCAPES © JOHN SZABO, VERONA BY CHRISTOPH JKUGLER / PIXABAY

ADVERTISING FEATURE

South of this road, for example , pasta asciutta (dried pasta made from durum wheat) is the carbohydrate of choice. To the north, risotto, polenta, gnocchi, and fresh egg pasta are more common. Where the south relies on olive oil, the north reaches for butter or lard. Northern cooks also use less tomato, relying more on brodo (meat broth), cream or wine to moisten dishes, while pizza is a southern Italian (Neapolitan) invention. Salumi – cured meats - and cheeses are made in every corner of Italy with distinctive local twists. Italy’s north is home to many beloved Italian wines, like the robust reds of Barolo, Barbaresco, Brunello, Chianti Classico, and Amarone, the lighter reds of Dolcetto, Barbera and Valpolicella, zesty alpine Pinot Grigio, the fulsome whites of Friuli and Soave, and the lively bubbles of Prosecco and Franciacorta, to name a few. The south boasts sturdy Nero d’Avola from Sicily, volcanic masterpieces from Mount Etna and the Campi Flegrei, plush Primitivo from Puglia, sumptuous Montepulciano d’Abruzzo, the stony whites of Fiano di Avellino and Greco di Tufo, and the stately Aglianico of Taurasi, among others. A WINE LOVER’S PARADISE

SPEND $75, EARN 225 AEROPLAN ® POINTS ON ALL ITALIAN PRODUCTS (Inclusive of wine, beer and spirits). All Italian products are included in the offer, with the exception of Cellar Collection and Vintages Shop Online products.

SALUTE!

Start your next festa with Italian vermouths or aperitivos —spritzed up or straight—or one of Italy’s classic beers or new microbrews. After wine and dinner, savour fiery or ultra-refined grappa, or try regional amaros. These local, herb-infused liqueurs come from closely guarded family recipes to close a meal. The LCBO’s spotlight on Italy this autumn is the perfect opportunity to explore this country's delicious legacy. Served alongside regional dishes, Italy’s wines, beers and spirits deliver your very own slice of la dolce vita.

Offer valid October 12– November 8, 2025. Visit LCBO.com/aeroplan for Terms and Conditions. ® Aeroplan is a registered trademark of Aeroplan ® Inc., used under license.

Shop online using the QR code (left) .

SAVOURY COCKTAILS

Garden Variety

Consider shifting from summer’s sweet and fruity drinks to cocktails with more of a savoury edge. Put vegetables in the spotlight by letting their flavours shine in drinks, from a carrot punch to a beet‑infused bramble.

BY CHRISTOPHER ST. ONGE PHOTOGRAPHY BY JAMES TSE

BEET BRAMBLE P. 121

FOOD STYLING BY CHRISTOPHER ST. ONGE; PROP STYLING BY ANDREA McCRINDLE

33

AUTUMN 2025 ————————

GARDEN VARIETY

Spiced Carrot Punch

Carrot juice is available at lots of grocers and health food stores, but, if you own a juicer, by all means make your own. We usually think of cocktail syrups as water-based, but the addition of a milk-based syrup here is pretty dreamy. In a cocktail shaker filled with ice, combine 11/4 oz amber rum, 2 oz carrot juice, 1/4 oz lime juice and 1/2 oz Spiced Milk Syrup (recipe follows). Hard shake for 20 seconds and strain into a cocktail glass. Top with a dusting of freshly grated nutmeg and garnish with a carrot ribbon. SPICED MILK SYRUP Stir together a 300-mL can sweetened condensed milk, 2 tsp (10 mL) vanilla paste or extract, 1/4 tsp (1 mL) freshly grated nutmeg and a pinch of salt. Refrigerate until chilled. Syrup will keep 1 week covered and refrigerated. Makes 1 drink

Makes 11/4 cups (310 mL)

Find recipes for two more savoury cocktails online at LCBO.com/fdautumn25

34

———————— AUTUMN 2025

GARDEN VARIETY

Celery & Black Pepper Cooler

You extract the juice here by muddling the celery in a cocktail shaker. If you don’t have a muddler, the end of a rolling pin (provided it fits in your cocktail shaker) makes a pretty convincing substitute. In any case, you definitely shouldn’t let the lack of one prevent you from making this seriously delicious thirst-quencher. Add 1 roughly chopped celery stalk to a dry cocktail shaker and muddle well. Add 11/2 oz Hendrick’s Gin (LCBO 637504, $55.20), 1 oz Black Pepper Syrup (recipe follows) and 1 oz lime juice. Fill shaker with ice. Shake well and fine-strain into a tall glass filled with ice. Top with chilled soda water and garnish with a celery spear and a few celery leaves. BLACK PEPPER SYRUP In a small pot, combine 1 cup (250 mL) sugar, 1 cup (250 mL) water and 1 tbsp (15 mL) cracked black pepper. Bring to a boil, remove from heat and let stand until cool. Fine-strain and refrigerate until chilled. Syrup will keep indefinitely covered and refrigerated. Makes 1 drink

Makes 11/2 cups (375 mL)

36

———————— AUTUMN 2025

INTRODUCING

Enjoy being dockside,

wherever you are!

$ 9 .95 each

VQA Ontario MADE LOCALLY in Harrow, Ontario 100% Ontario Grapes Please Drink Responsibly

SEASONAL

Head to Head The versatility of cabbage, a fall staple, might just surprise you. Equipped with these recipes, tips and tricks, you’ll be ready to try new varieties that showcase the fabulous flavours of this humble vegetable.

BY ERIC VELLEND ————— PHOTOGRAPHY BY JAMES TSE

FOOD STYLING BY LINDSAY GUSCOTT; PROP STYLING BY ANDREA M c CRINDLE

VEGETARIAN CABBAGE ROLLS WITH MUSHROOMS, FARRO & CAULIFLOWER “CREAM” P. 122

39

AUTUMN 2025 ————————

HEAD TO HEAD

Braised Red Cabbage with Red Wine & Apples This sweet-and-sour cabbage is a versatile fall side dish that pairs with everything from turkey to pork to salmon. Not only can it be made in advance, it should be, as both the flavour and texture will noticeably improve. Adapted from Bistro Cooking by Patricia Wells (Workman, 1989). 1 small red cabbage, about 21/2 lbs (1.13 kg) 2 tbsp (30 mL) duck fat or canola oil 2 large onions, each about 6 oz (170 g), thinly sliced 11/2 cups (375 mL) dry, fruity red wine such as Gamay or Pinot Noir 1/2 cup (125 mL) red wine vinegar 2 tbsp (30 mL) sugar Large pinch ground cloves Salt and freshly ground pepper to taste 2 large McIntosh apples, each about 7 oz (200 g) 1. Remove and discard any dark or damaged outer leaves of cabbage. Cut into sixths through core. Slice cabbage thinly, preferably on a man doline. Discard cores. 2. In a large, heavy-duty pot, heat duck fat or oil over medium heat. Add onions. Cook, stirring occasionally, for 5 minutes. Add cabbage, wine, vinegar, sugar, cloves, salt and pepper. Cover and raise heat to high. 3. Meanwhile, peel, quarter, core and slice apples. Add to pot. When it starts to boil, reduce heat to maintain a gentle simmer. 4. Cook covered, stirring occasion ally, until apples have disappeared and cabbage is soft, about 11/2 hours. Remove lid and raise heat to medium. Cook, stirring often, until liquid in pot is syrupy, 10 to 15 minutes. Serve hot. (Leftover cabbage will keep, covered and refrigerated, for up to 1 week.)

Serves 8 to 10

Grilled Red Curry Cabbage Skewers with Nam Jim Dressing Boiled, marinated in Thai curry paste and threaded onto skewers, cabbage becomes a revelatory side dish off the grill. It’s finished with nam jim , the sweet, sour, salty and spicy Thai sauce/dip that’s delicious on just about everything. It’s traditionally sweetened with palm sugar; here, we substituted coconut sugar, which you can find at most supermarkets. NAM JIM SAUCE 3 tbsp (45 mL) coconut sugar or light brown sugar 1/4 cup (60 mL) fresh lime juice 3 tbsp (45 mL) Asian fish sauce 1 large clove garlic, minced, about 2 tsp (10 mL) 1 fresh red finger chili, stemmed, CABBAGE SKEWERS 6 8-inch (20-cm) wooden skewers 1 medium-size green cabbage, about 3 lbs (1.36 kg) 3 tbsp (45 mL) Thai red curry paste, preferably Thai Kitchen 2 tbsp (30 mL) canola oil 1 tbsp (15 mL) fresh lime juice 1. For the nam jim, whisk sugar, lime juice and fish sauce in a small mixing bowl until sugar is dissolved. Whisk in garlic, chili and cilantro stems. Transfer to a large ramekin or small bowl. Cover and refrig erate up to 1 day, though it’s best used within 2 hours. 2. For the skewers, soak skewers in boiling water to cover for 1 hour. Drain and pat dry. finely chopped with seeds 1 tbsp (15 mL) finely sliced cilantro stems

occasionally, until lightly charred and hot, 8 to 10 minutes. Serve immediately with nam jim on side or spooned generously overtop.

3. Carefully halve cabbage through core. Working one half at a time, slice cabbage cross wise about 11/4 inch (3 cm) thick then cut slices into rough 11/4-inch (3-cm) squares until you have about 14 cups (3.5 L). Save rest of cabbage for another use. 4. Bring a large pot of lightly salted water to a boil. Line two baking sheets with paper towel. Working in two batches, boil cabbage until crisp-tender, about 11/2 to 2 min utes per batch from the moment it hits the water. Transfer with a spider to prepared sheets to drain.

5. In a large mixing bowl, whisk curry paste, oil and lime juice. When cabbage is cool enough to handle, transfer to bowl and mix thoroughly to coat evenly. Thread cabbage onto skewers, dividing evenly. Transfer to an airtight container and refrigerate up to 4 hours.

Makes 6 cabbage skewers

WHAT TO SERVE Vineland Estates Semi-Dry Riesling VQA LCBO 232033, $16.95 Sharp acidity plus spiciness and a touch of sweetness in the dressing point in Riesling’s direction—ideally, a slightly off-dry Ontario version with generous fruitiness.

6. Preheat grill to medium. Clean and oil grate.

7. Lay a strip of foil on bottom of grill. Place skewers on grill with exposed sections of skewers protected by foil. Grill, turning

41

AUTUMN 2025 ————————

HEAD TO HEAD

COLD RAMEN NOODLE SALAD WITH NAPA CABBAGE & GINGER-MISO DRESSING P. 122

That’s a Wrap For a sturdier alterna tive to lettuce wraps, try the Korean technique of steaming cabbage. For yangbaechu ssam , a green cabbage is quar tered and steamed until tender, 12 to 15 minutes. The leaves are separated and used to wrap up steamed rice plus ban chan (Korean side dishes) and spicy condiments. markets from midsummer to late fall, this cabbage has many aliases includ ing pointed, sweetheart and arrowhead. It’s simi lar to green cabbage, but with thinner, looser leaves and a more delicate fla vour. It can be swapped into recipes that call for green cabbage, or try it roasted or steamed in wedges to highlight its unique shape. CONE HEAD Available at farmers’

CLOSE SHAVE To cut cabbage into impossibly thin julienne, Japanese chefs have a unique tool in their arsenal. The double-bladed Noji Cabbage Peeler ($13.99, amazon.ca) will make quick work of any head for okonomiyaki or katsu sandos.

Four Basic Kinds of Cabbage

Napa Popular in Asian cooking, napa cabbage is juicier and more tender than its round relatives. Use it raw in slaws or noodle salads. It’s great briefly wilted in stir-fries, or buy a big head and try your hand at kimchi.

Red Red has a more earthy, peppery flavour than its green sibling, which makes it more suited to cooking. Whether it’s quick or slow, heat will amplify the sweet ness and bleed out the vibrant purple hue.

Savoy This loose, crinkly cabbage is also better cooked. The dark, outer leaves are similar to Tuscan kale and terrific in hearty soups. The inner leaves are excellent quickly steamed with stock and butter.

Green The most versatile of cabbages, it can be shaved raw for coleslaw, braised for hours until meltingly tender, blanched to wrap up as cabbage rolls or fermented for sauerkraut. Pro tip: Green cab bages get sweeter into winter in farmers’ cold storage.

42

———————— AUTUMN 2025

The Gin of the Year. Ramsbury Gin is a fresh take on a classic London Dry made entirely on our English estate. From field to bottle every detail is thoughtfully crafted in a closed-loop system that puts nothing to waste. The result? A silky smooth, award-winning gin with a crisp twist of quince and a distinctly sustainable soul. It’s not the easiest way to make gin — just the right one. Smooth enough to sip neat, bold enough to elevate any cocktail.

Available at select LCBO stores and online – $49.95

www. ramsbury.com

urbanbarn.com

50+ locations across Canada | Proudly Now open in Dartmouth Crossing, NS

FLAVOURS

Double Takes Make rye the star in these bakes, both sweet and savoury. Bring together rye flour and whisky to pour on the flavour.

BY CAROL DUDAR WITH ERIC VELLEND PHOTOGRAPHY BY DARREN KEMPER

90 PROOF

Crown Royal Northern Harvest Rye

LCBO 434092, $38.95 This internationally

Hot Fudge Rye Pudding Cake p. 120 Rye flour’s malty notes elevate this self-saucing chocolate cake, while rye whisky brings its caramel sweetness to both elements of the decadent dessert.

renowned whisky is redolent of oranges and toffee with a long, spicy finish thanks to its use of Canadian winter rye. It’s relatively higher in alcohol, so it brings bal ance to sweeter cocktails (and desserts).

FOOD STYLING BY CHRISTOPHER ST. ONGE; PROP STYLING BY WILLIAM SCOTT CHRISTY

45

AUTUMN 2025 ————————

DOUBLE TAKES

Rye Apple Upside‑Down Cake with Salted Whisky Caramel p. 120 The upside-down cake gets a fall makeover with rye flour, rye whisky–soaked prunes, cardamom and a golden crown of apples cooked in salted caramel.

MADE IN ALBERTA

Centennial 10 Year Old Limited Edition Rye LCBO 387209, $32.10 Produced in the shadow of the Rocky Mountains, this whisky is aged in Kentucky bourbon oak barrels, which impart a smooth, sweet richness to the spirit. Whether you sip this rye or mix it into drinks or desserts, its price can’t be beat.

Reifel Rye LCBO 27605, $49.95 Aged in both charred white oak and used bourbon barrels, this darker rye offers a more premium experience. The rich, complex, spicy whisky is terrific neat and makes a killer Old Fashioned.

Serve this cake and the Hot Fudge Pudding Cake with the same rye whisky you used in the recipe!

46

———————— AUTUMN 2025

Stop sitting on your points Convert your Aeroplan points to Starbucks Stars for a fall treat, like a Pumpkin Spice Latte—yours when you convert 800 points! * To get started, visit aircanada.com/starbucks and link your Aeroplan and Starbucks ® Rewards accounts.

Scan or visit aircanada.com/join to join Aeroplan for free today.

* Other conditions apply. Visit aircanada.com/Starbucks for full terms and conditions. ®Aeroplan is a registered trademark of Aeroplan Inc., used under license.® The Air Canada maple leaf logo is a registered trademark of Air Canada, used under license. Starbucks and the Starbucks logos are registered trademarks of Starbucks Corporation. ™ All Journie Rewards, On the Run, and Pioneer trademarks are owned by Parkland Corporation.™ Ultramar is a registered trademark of Valero Energy Inc., used under license. © 2025 Chevron Canada Limited. All rights reserved. CHEVRON and TECHRON are registered trademarks of Chevron Intellectual Property LLC, used under license.

DOUBLE TAKES

Rye Galette with Pears, Leeks & Pancetta p. 121

The crust gets its nuttiness from rye flour, while the pears absorb the spicy complexity of rye whisky. Add soft leeks and salty pancetta, and it’s an unforgettable pastry.

100% RYE

Alberta Premium 9-Year-Old Golden Rye LCBO 45835, $37.95 A brand-new addition to the Canadian whisky shelf. Expect a bold spirit with aromas of caramel and leather, flavours of raisins and molasses, and a spicy finish. It’s also priced right for mixing. Lot No. 40 Single Copper Pot Still Canadian Whisky LCBO 382861, $42.45 Smooth and spicy with dried fruit flavours, this rye is beloved by local bartenders for good reason—it’s highly mixable, especially in a Manhattan and any of its rye‑based variations.

48

———————— AUTUMN 2025

Aged for 9 years, each sip is a 100% RYE experience

#45835

® of Alberta Distillers Limited Calgary, Canada © 2025 Alberta Distillers Limited

WEEKNIGHT WONDERS

Pressed to Impress Dust off your waffle maker. It’s time to discover new ways it can create exciting weekday dishes. No need to batter up. These recipes showcase unexpected ingredients for tasty results.

BY MICHELLE RABIN ————— PHOTOGRAPHY BY DARREN KEMPER

CORNBREAD WAFFLES WITH STOVETOP BBQ CHICKEN P. 116

These recipes were

tested on a round 7-inch Cuisinart Belgian waffle maker.

FOOD STYLING BY CHRISTOPHER ST. ONGE; PROP STYLING BY WILLIAM SCOTT CHRISTY

51

AUTUMN 2025 ————————