LCBO Food & Drink Autumn 2026

INSIDE SCOOP

LOCAL

A Winning County Prince Edward County has long been a popular weekend escape for Ontarians, but now the world is catching on. Condé Nast Traveler named it one of the Best Places to Go in North America in 2026 and spotlighted its food scene on its Best Places to Eat in 2026 list. The region stands out for its small but ambitious wineries, rural charm and the close connection between its farms, vineyards and kitchens.

TWISTS

Whisky, off the Rocks BY CHARLENE ROOKE

With their caramel, spice and malt notes, whiskies can be a natural fit for autumn cooking. (And we don’t just mean for the cook to sip while prepping!) Lighter, corn-based styles, including many Canadian and Irish grain whiskies, bring caramel and toffee notes that work well in desserts, while rye and malted barley whiskies, such as Scotch, can add complexity to savoury dishes.

The Grange of Prince Edward Winery

FALL FOR THE COUNTY Fall is one of the best times to visit Prince Edward County if food is the draw (and it should be). Harvest season brings events like Taste! Community Grown , a September celebration of local producers, wineries and cideries, while Countylicious , a twice-yearly prix fixe program, highlights seasonal cooking across local restaurants. It’s also peak season for apples, squash and late berries, which show up everywhere from market stalls to restaurant menus.

SMALL COUNTY, BIG PLATES In recent years, Prince Edward County has steadily attracted city chefs seeking more space, deeper ties to the land and a different pace of cooking. That mix of culinary talent and local bounty has helped shape a dining scene with remarkable depth for a region this size. Drake Devonshire remains a benchmark for locally driven cooking with lakefront views. In Picton, Bocado serves a Spanish inspired menu of small plates, while Jamie Kennedy’s J.K. French Fries lends Toronto fine-dining pedigree to the Wellington Farmers’ Market.

IF YOU GO For a stay that matches the County’s superb food and wine scene, book The Royal Hotel . Set on Picton’s Main Street, this restored 19th-century boutique property pairs thoughtful design with a strong farm-to-table ethos, using ingredients from its own nearby farm. Find more ways to experience Prince Edward County at visitthecounty.com.

WHISKY CAKE A splash of whisky gives pound cake a grown-up finish. Drizzle it directly over the cake, or make a warm glaze with 2 tbsp (30 mL) each of whisky and melted butter whisked with 1/2 cup (125 mL) icing sugar. GRILLING SPRITZ To add depth and a subtle campfire note, mix peated whisky 1:1 with fruit juice or water and mist it onto grilling meat (watch for flare-ups!). WHISKY GRAVY Use a few ounces of whisky to deglaze a roasting pan, or add a teaspoon or two, to taste, to simmering gravy for a more layered flavour. WHISKY DIP A little whisky turns melted chocolate and cream into a rich dip. Melt 1 cup (250 mL) chocolate chips with 1/2 cup (125 mL) cream over low heat and stir in 11/2 oz whisky for a simple fondue or dip for fruit, marshmallows, cake or cookies.

The Grape Escape The County has earned a reputation for cool-climate wines, particularly Chardonnay and Pinot Noir. Limestone-rich soils and a short growing season give its wines freshness, structure and minerality. For a taste of that regional style, look to Lighthall Vineyards’ concrete-aged Beton Chardonnay VQA (LCBO 33187, $24.95), which reflects a minimal intervention approach that lets the County’s terroir shine. The Grange of Prince Edward, one of the region’s founding estates, continues to set the pace for Pinot Noir, including with its Farmer’s Series County bottling (VINTAGES 38308, $32.95).

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