LCBO Food & Drink Early Summer 2018

pairing principles

Two Toronto Mexican restaurants co-owned by star chef Grant van Gameren have some of the food-friendliest tequila pairings around. For citrus-fresh unaged tequila, “a beautiful, bright ceviche would be the obvious choice,” says Julio Guajardo, one of the chefs who helped open El Ray and now co-helms the kitchen at Quetzal. Open- flame cooking is one of Quetzal’s traditional regional cuisine features, and “a nice fatty rib steak or a beautiful grilled Ontario pork chop would be a great match” with reposado or añejo, says fellow chef Kate Chomyshyn. The chefs like añejo with dessert flavours like chocolate, orange, nuts and warm spices like cinnamon, clove and anise.   Think about incorporating crunch, cool creaminess and palate-cleansing acid- ity: a dish like El Ray’s smoked-marlin

Sour: Pickled onions and veggies, citrus fruits

Fresh: Iceberg lettuce, cucumber, green onion, cilantro

tostado with cucumber, mayonnaise and habanero hits all the right notes.

Sweet: Strawberry, watermelon, nuts, spice

Creamy: Queso, avocado, cashew, mayonnaise

Glassware for Sipping Snifter: The style of large-bowl, tulip-shaped glass used for brandy is perfect for swirling mature añejos . Riedel Vinum tequila glass: This tall, narrow, stemmed glass concentrates aromas and delivers sips to your front palate. (Try a bubbly flute or a small white-wine glass to see if this glass type suits you.) Tumbler: A heavy glass or crystal whisky or rocks glass feels just right for sipping any aromatic tequila.

FOOD & DRI NK EARLY SUMMER