LCBO Food and Drink Early Summer 2016

TABLE OF CONTENTS

DRINK

ENTERTAINING SUMMER SOCIALS By Eric Vellend

47

For a potluck twist on a cocktail party; bring along an artisanal spirit with a matching nibble, and prep a cocktail that makes the most of the combo.

113

SEASONAL POP-UP SUPPER By Tonia Wilson-Vuksanovic

113

Ready-to-Drink options are ideal for last-minute plans—a couple of quick stops on the way home, plus friends to help toss everything together, make for low-stress entertaining.

DEPARTMENTS

FOOD

BEER CAN DO! By James Chatto

131

FLAVOURS VARIATIONS ON THE RADISH  By Julia Aitken

39

More and more craft brewers favour using cans for better shelf life and creative label design—sold in single servings, they’re also a great way to try out new beers.

Great ideas for the many unique radish varieties available this time of year—in an appetizer, side dish and two mains, they shine!

IN EVERY ISSUE

TRENDS OPEN CONCEPTS By Christopher St. Onge and James Chatto

55

EDITOR’S NOTES

12

As hearty cocktail bites or a light meal, these open-face sandwiches pair gorgeously with the newest wines on LCBO shelves.

A SPLASH OF RUM Dark, gold, light or even spiced and flavoured, rum stars in a multi-purpose BBQ marinade. WHAT’S NEW A selection of products from around the world available at the LCBO and Vintages.

19

SEASONAL MYSTERY PRODUCE By Cynthia David

65

21

No need to puzzle over what to do with the weird-looking fruits and vegetables that pop up at farmers’ markets—our guide outlines when to look for what, and how to use it.

MUST-HAVES Gifts we love to give in May and June. TRENDSPOTTING On our radar this issue—evergreen flavours.

26

TWISTS REVISITING THE ROAST By Jennifer MacKenzie

122

29

If you’re the one prepping a huge roast for a party, these standout leftovers recipes will make your efforts more than worthwhile.

RECIPE INDEX

174

FIVE QUESTIONS WITH… Nadège Nourian, pastry chef and owner of Nadège Patisserie in Toronto, is boldly building an empire of exquisite sweets.

176

ORIGINS TALKING TOFU By Robert Hercz

139

How tofu is made, tracing its migration from Asia to Europe to North America—plus tips on how to use.

8  FOOD & DRI NK EARLY SUMMER 2016