LCBO Food and Drink Early Summer 2016

TREND SPOTTING BY KAT TANCOCK  •  PHOTOGRAPHY BY VINCE NOGUCHI

WHAT’S ON OUR RADAR FROM THE WORLD OF FOOD AND DRINK.

Incorporating evergreen needles and leaves in food and drink is far from new—First Nations have long traditions of using them in teas and other recipes—but of late, we’ve been seeing them prepared in all sorts of fresh ways. Think Douglas fir truffles at Toronto’s SOMA Chocolatemaker, spruce bud ice cream at Vancouver’s Earnest, the Cedar Sour cocktail at Tofino’s Wolf in the Fog, or mussels smoked in pine needles at To- ronto’s Boralia. Here are some suggestions on us- ing them at home, too.

FOOD & DRI NK EARLY SUMMER 2016 29