LCBO Food and Drink Early Summer 2016

T W I S T S O N T R A D I T I O N

Father’s Day B r u n c h

BY LUCY WAVERMAN

This year, use our standout menus to switch things up a little: throw dad a brunch on Father’s Day...

STEREOTYPES ARE BEING DISCARDED for Father’s Day this year—after all, it’s 2016! This time, dad is having brunch. No macho steak and Caesar salad but a memorable menu that still takes into consideration what appeals to many men. The make-ahead prepa- ration plus the hits of flavour in every dish will make this a huge success.    The caramel pudding should be made up to two days ahead. Cook the pork the day before for much easier slicing, and the galette should also be made ahead and reheated or served cold. The crumble that dusts the pork is a trend in cooking right now. It adds texture to the dish. Both the galette and the caramel pudding have Italian undertones, so serve some good Gorgonzola or other blue cheese before the dessert. Top the Salted Caramel Pudding with a biscotti for dunking, turn to the golf channel and enjoy the peace.

FOOD & DRI NK EARLY SUMMER