LCBO Food & Drink Early Summer 2019

EARLY SUMMER 2019

B R E A K T H E R O U T I N E

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TABLE OF CONTENTS

FEATURES

64 WARMWELCOME

By Christopher St. Onge Celebrate summer’s arrival with a decadent spread of burgers, salads and desserts—the mercury’s rising and it’s party time! 72 EFFORTLESS ENTERTAINING By James Chatto No matter the place or the occasion, platters of store-bought delectables and perfectly paired drinks make hosting a snap. 78 UNIQUELY DELICIOUS By Victoria Walsh Expand your cocktail horizons with refreshing drinks that use unexpected mixers, with exceptional results. 84 CHEFS’ ASSEMBLY FOR MOM & DAD By Lucy Waverman & James Chatto Four top chefs inspire us with dishes they make for their own parents on Mother’s and Father’s Day. ON THE COVER Dulse-crusted Tofu with Kimchi & Brown Rice Salad, recipe on page 130. Photography by James Tse

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TABLE OF CONTENTS

DEPARTMENTS FOOD

SEASONAL SAVOURY STRAWBERRIES By Signe Langford The berry everyone loves goes savoury—surprising and delighting in flavourful dishes.

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49

ENTERTAINING FLOWER POWER By Eshun Mott

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For Instagram-worthy dishes, flower garnishes do the trick—here’s all you’ll need to know, from which ones to use, to where to use them. FLAVOURS VARIATIONS ON SEAWEED By Eric Vellend With its umami flavour and health benefits, seaweed has washed ashore again—as seasoning, sheets and more. QUICK & EASY WEEKNIGHT WONDERS By Monda Rosenberg Easily transform store-bought sauces with simple recipes that elevate them from serviceable to sensational. TRENDS HOW TO SOUS VIDE By Jennifer MacKenzie Bring this popular restaurant technique into your own kitchen with our how-to primer, tips and recipes.

DRINK

BEER SUMMER BEER GUIDE By Crystal & Tara Luxmore FromMay Two-Four through to Labour Day—discover new products, can’t-miss picks, and great ideas for any occasion big or small. WINE SALAD DAYS By Charlene Rooke With savoury and substantial toppings—and a well-paired glass of wine—salad is a meal in itself.

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55

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99

SEASONAL SPIRITED SUNDAES By Julia Aitken

111

Desserts and after-dinner drinks become one in spirit-infused ice‑cream sundaes, all inspired by classic dessert flavours.

105

IN EVERY ISSUE

EDITOR’S NOTES

10

A SPLASH OF ROSÉ Infused with rosé wine, a simply modern jelly dessert that is perfect for summer. WHAT’S NEW A selection of products from around the world available at the LCBO and Vintages. MUST-HAVES Things we love for entertaining and around the house. TRENDSPOTTING Shake up your summer spice routine—in the kitchen, at the BBQ and behind the bar.

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22

25

RECIPE INDEX

135

SOURCE RESOURCE

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KITCHEN ESSENTIALS The Perfect Cup of Tea: Expand your skills or learn something new through cooking methods, information, recipes and tips.

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BELGIAN MOON PRESENTS

An artfully crafted summer beer inspired by the sweet mangos of the Mazatlán shore.

For limited release only.

COMING NEXT ISSUE

VP Marketing & Customer Intelligence .................Kerri Dawson Editor .................................................Jody Dunn Art Directors ...................................Karen Lim, Cathy Cicchini

Senior Editor ..................................James Chatto Food Editor .......................................Lucy Waverman Contributing Editor ......................Charlene Rooke Publication Coordinators .........Margot Blais, Leslie Bolter Graphic Designers ........................Wincy Law, Dominique Patafio, Pat Turbach Production Coordinator ............Judy Haverkort Publication Assistant .................Piper MacFadyen Production Assistant ..................Everton Smith Food Stylists ...................................Eshun Mott, Christopher St. Onge, Joanne Tsakos Prop Stylists ....................................Christine Hanlon, Andrea McCrindle, Shelly Shnier Contributors ..................................Julia Aitken, Anna Kohn, Signe Langford, Crystal Luxmore, Tara Luxmore, Jennifer MacKenzie, Brenda Morrison, Eshun Mott, Monda Rosenberg, Christopher St. Onge, Eric Vellend, Victoria Walsh Publisher ..........................................Wayne Leek products and policy please contact hello online at hellolcbo.com, or call toll-free 800•668•5226 or 416•365•5900. TTY Only: 416•864•6898 or 800•361•3291. For advertising in Food & Drink magazine, please contact Beaches Media Services, 416•723•3923 or email kirby@beachesmediaservices.com All advertiser applications are subject to the terms and conditions of the ’s advertising agreement. Food & Drink is published five times a year by the Liquor Control Board of Ontario. Volume 26, Number 4. Food & Drink is printed on paper that contains 10 percent post-consumer fibre. Food & Drink is recyclable in communities participating in magazine recycling programs. For general inquiries about Food & Drink magazine or information about

We’re excited to share our news!

Big change is on the way for Food & Drink, starting with our summer issue.

Watch for a bright new look and a fresh way of plugging you into great finds and trend-setting eats and sips. We’re all about local, so get ready to be in the know about everything great Ontario has to offer.

Publication Mail Agreement No. 40064521 Return undeliverable Canadian addresses to: Food & Drink , 55 Lake Shore Boulevard East, Toronto,

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WATCH FOR THE S UMME R I S S UE OF

Not all of the wines, spirits and beers mentioned in Food & Drink will be available at all stores. . Cette publication est également disponible en français.

AVA I LABLE JUNE 26

Many of the products featured in this issue are available to purchase online at lcbo.com.

FOOD & DRI NK EARLY SUMMER

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EDITOR’S NOTES

Unlike the change in seasons from winter to spring, spring to summer is more of a sure thing as far as the weather goes. At the very least, we know it’s finally time to head back outside. Whether you’re a gardener, someone who loves to entertain, or you simply enjoy the pleasures of a cocktail on the patio, the time is now! We’re celebrating all things al fresco in this issue, with party ideas and drinks that are perfect for this time of year—all with an emphasis on fresh, local ingredients.     For the May Two-Four weekend, “WarmWelcome” on page 64 lays out a backyard burger bash that ushers in summer in the best possible way. Divvy up the menu—with multiple burger, salad and ice cream recipes—amongst friends, dust o the patio furniture, string up some lights and you’ve got a party for all ages. For all those other summer long weekends, “E ortless Entertaining” on page 72 o ers up simple platters that can be pulled together with a quick trip to the grocery store (plus they cleverly use up whatever leftovers you’ve got in the fridge). Paired with just the right drinks, this is hosting that can be pulled o in a flash.     Looking for an excuse to indulge in an ice cream sundae? “Spirited Sundaes” on page 111 o ers adult twists that make for ideal ways to cap o a backyard BBQ. How about a new signature cocktail for the season? “Uniquely Delicious” on page 78 takes five unexpected cocktail mixers and turns them into refreshing summer sippers. Wondering what to do with all those strawberries you picked? “Savoury Strawberries” on page 33 goes beyond shortcake to delicious e ect. And, if your idea of cap- turing summer in a bottle involves an ice-cold beer, our “Summer Beer Guide” on page 41 walks you through many of the o erings that will be on LCBO shelves from May through September.     Back to the notion of sure things, our Food Editor and Senior Editor, Lucy Waverman and James Chatto, have been exactly that for Food & Drink since our very first issue, more than 25 years ago. This marks their final issue as editors with us, and our debt of gratitude to them for getting us to where we are today is immeasurable. As we take our next steps forward, we recognize their contributions, wisdom and friendship— and wish them all the very best in their next endeavours.     There’ll be big changes happening beginning with our summer issue (available June 26th). We’ll have a bright new look and fresh ways of plugging you into the trendiest eats and sips for relaxing at home or getting together with friends. Plus, we’re putting even more emphasis on everything local, so we’ll be shining a spotlight on our favourite people, places and finds from all over the province. Until then, let’s celebrate warmer days and the long-awaited start of summer!

PORTRAIT BY JAMES TSE

FOOD & DRI NK EARLY SUMMER

ADVERTISING FEATURE

NEW ZEALAND LEADS IN SUSTAINABLE WINEMAKING For 30 years, New Zealand has set the standard in sustainable winemaking, producing world-class wines using methods rooted in a deep respect for nature.

There’s a reason New Zealand is considered a world leader in winemaking, and it’s not just for the country’s flavourful Sauvignon Blanc. Since the 1990s, with the creation of Sustainable Winegrowing New Zealand (SWNZ), an industry-wide certification program, New Zealanders have led the charge in recognizing the need to build environmental protection into their practices by minimizing waste and reusing materials wherever possible. Ninety-eight percent of the country’s wineries are certified under SWNZ, and committed to nine pillars of sustainability that touch everything from biodiversity to business practices. This means renowned wineries, including Kim Crawford, Oyster Bay, Nobilo, Stoneleigh, Riverlore and Villa Maria, closely monitor their energy, water, chemical and packaging use, delivering excellent wines produced in harmony with the natural environment and their surrounding communities. “I believe the sustainable practices we are using are producing better quality wines, because we are continuously improving our techniques,” says Anthony Walkenhorst, winemaker at Kim Crawford.

“On a recent trip to New Zealand, I was amazed by the mindset of local winemakers. They’re always looking for new ways to push the boundaries of sustainability, and they truly believe in taking care of their land to obtain the best expression of their terroir, which is evident in the quality of their wines.”

— Vincent Filhol, LCBO and Vintages New Zealand Wines Buyer

FOOD & DRI NK HOLIDAY Featured products are available at select LCBO stores. Prices subject to change without notice. *Vintages Essentials Collection is always available at many LCBO locations. Visit vintages.com/essentials

30524

BY THE NUMBERS NEW ZEALAND WINES HECTARES OF VINEYARD AND WINERY LAND DEDICATED TO BIODIVERSITY PROTECTION — THE SIZE OF NEARLY 3,000 RUGBY PITCHES. 2,500

Stoneleigh Pinot Noir LCBO 54353, $18.95 Pale ruby in colour, this dry, medium-bodied wine features aromas of cherry, violet and spicy oak, with soft tannins and well- balanced acidity.

Kim Crawford Rosé Vintages 650325, $17.95 This strawberry-hued

Oyster Bay Pinot Grigio Vintages 326090, $19.95 Zesty and juicy with lively peach and citrus flavours, this gorgeous Pinot Grigio pairs beautifully with grilled pork. A Vintages Essential*

summer staple, made from Merlot and Malbec, delivers strawberry, watermelon and tangy citrus notes. A Vintages Essential*

WINERIES THAT HOLD ORGANIC CERTIFICATION 10%+ 50%

BY WHICH SWNZ MEMBERS HAVE REDUCED HARMFUL INSECTICIDE USE IN VINEYARDS.

CUBIC METRES OF VINEYARD AND WINERY WASTE THAT WAS COMPOSTED OR RECYCLED INSTEAD OF BEING SENT TO LANDFILLS IN ONE SEASON. (THAT’S ENOUGH TO FILL 36 OLYMPIC SWIMMING POOLS!) 92,033

Shop LCBO.com for our full assortment of New Zealand wines and for a chance to win a trip for two to New Zealand.*

ENTER TO WIN THE ULTIMATE New Zealand getaway!

*No purchase necessary. See lcbo.com/nzcontest for full contest details.

FOOD & DRI NK HOLIDAY 2018 2

VINEYARD IMAGE BY PETER BURGE, MARLBOROUGH

© 2019 Hammeken Cellars, Spain

A SPLASH OF ROSÉ BY SIGNE LANGFORD  •  PHOTOGRAPHY BY ROB FIOCCA THE PROOF IS IN THE FLAVOUR WHEN YOU COOK WITH ROSÉ WINE.

ROSÉ & CHERRY JELLIES WITH ALMOND WHIPPED CREAM recipe on page 130

Jellies were essential showstoppers on the Victorian table, then they made a dubious mid-century comeback combined with all manner of tinned and ques- tionable foodstuffs. We think 21st-century minimalist jellies top both trends: combining simplicity, elegance and modern flavours.     Here, we’ve created what we think is the perfect dessert to kick off the season, featuring rosé wine combined with any single variety or mix of cherries—tart or sweet—along with cream and almond essence to create a burst of summer on the tongue and a ruby feast for the eyes.     For sipping solo, any good, well-chilled rosé—from bone-dry to off-dry—is a crowd-pleaser and perfect for warmer weather. For sipping with dessert or for making dessert, choose an off- dry style; the touch of residual sweetness is just right. We tasted a few bottles, from a classic dry style to an easygoing sipper, but settled on Pink House Wine Co. Rosé VQA ( LCBO 324558, $13.95) as a good choice for this recipe. It’s fruit-forward and off-dry.

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WHAT’S NEW BY JULIA AITKEN  •  PHOTOGRAPHY BY ROB FIOCCA

A WORLD OF NEW PRODUCTS AT THE LCBO AND VINTAGES

ENJOY THE HUE Código 1530 Rosa Blanco Tequila LCBO 10122, $86.95 Mexican distillery Código 1530 has created some- thing new for tequila fans. It rests its blanco tequila, crafted from mature agave, for one month in un- charred Napa Cabernet barrels. The resulting pink spirit boasts a bright agave character that contrasts with subtle floral notes from the Cabernet. Enjoyed straight up or over ice, it’s an awesome sundowner.

CROWD- PLEASING SIPPER The People’s Sessions Sauvignon Blanc LCBO 647461, $15.95 You’ll taste typical flavours of grapefruit, lime and pineapple in this classic Marlborough Sauvi- gnon Blanc. What makes it stand out is a lower alcohol content of 9.5 percent (rather than the typical 13 percent), so it’s a lovely accompaniment to a lazy-day af- ternoon. As for food matches, try it with seafood, sushi, salad or grilled vegetables.

ESSENCE OF OREGON A to Z Wineworks Pinot Noir VINTAGES ESSENTIALS 229781, $24.95 This well-priced Pinot Noir is the first VINTAGES Essential from Oregon, and it’s amazing. Elegant and medium-bodied, sporting loads of bright red fruit and intrigu- ing savoury characteristics, it’s versatile as all get-out. Whether you’re searing tuna, grilling portobello burgers on the barbecue or stirring up a rich duck risotto, this is your go-to summer red.

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WHAT ’ S NEW

PERFECTLY PINK Whether there’s a happy event in your schedule or you simply want to celebrate life, this striking pink spar- kler from Provence makes a top-notch toast. A blend of Grenache, Cinsault and Syrah, it has elegant efferves- cence and aromas and flavours of fresh strawberry and blackcurrant. Enjoy on its own or team with charcuterie or grilled seafood. Luc Belaire Rare Sparkling Rosé VINTAGES 395384, $39.95

RAISE A TOAST Rosehall Run Pixie Sparkling Rosé VQA LCBO 492959, $19.95 From Rosehall Run Vineyards in On- tario’s Prince Edward County comes this frothy blend of Vidal and Pinot Noir. A beautiful salmon-pink, it has fizz that’s just off-dry with luscious peach, apricot and tangerine notes and a lively, refreshing acidity. With an easy-to-open crown cap, it’s the sparkler for any summer celebration.

TIME FOR TEA

Ace Hill Kombucha LCBO 649574, 473 mL, $3.25

Building on the current craze for fermented tea, Ontario’s first ready-to-drink kombucha is created by Toronto craft brewer Ace Hill and brewed for Ace Hill by Brunswick Bierworks. The beverage blends the complex flavours of brewed tea, ginger and lemon in a lightly carbonated alcoholic kombucha that’s ready to pop and enjoy over ice.

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The f ou r mu s t - have cookbooks t h i s sp r i ng

Ottolenghi for everyone: 130 accessible and achievable recipes for every home cook, packed with his signature flavours.

A inviting introduction to a vibrant cuisine. More than 50 easy-to-make Vietnamese recipes from the bestselling novelist and former restaurateur.

Vegetable forward cooking: 120 easy, flavourful, and fresh recipes from Canada’s top test kitchen.

Welcome home! Celebrate the simple pleasures of cooking at home, from the bestselling author of Butter Baked Goods !

WIN ALL 4 BOOKS! Just go to penguinrandomhouse.ca/FDContest before June 24th to enter.

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WHAT ’ S NEW

Brewed with real orange peels, Bud Light Orange pours golden in the glass and packs a punch of citrus in the mouth. Available in a six-pack, this easy-drinking brew is a great accompaniment to fiery fare, such as Korean wings, Thai shrimp or spicy hummus. Bud Light Orange LCBO 667816, 6 pk, $14.50 SUMMER IN AGLASS

SPIRIT OF INDIA Normindia Distilled Gin LCBO 635441, $39.85 When a trip to India inspired a Cal- vados distiller in Normandy to create a small-batch gin, Normindia was the result. Local apples blend with juniper and exotic botanicals in a gin that’s fruity and smooth with spicy, floral notes reminiscent of a fine Calvados. You’ll love its apple fruitiness in a G&T or any gin-based cocktail.

Voga Sparkling Rosé of Pinot Grigio LCBO 618017, $16.95 The VOGA brand is an LCBO customer favourite and its new sparkler is sure to fly off the shelves. Its eye-catching bottle holds a pretty fizz crafted from pink-skinned Pinot Grigio grapes. With refreshing acidity and fruity notes of wild strawberry, citrus and peach, it’s the perfect pour for a summer brunch or with seafood or salads. COME FOR BRUNCH

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MUST -HAVES BY BRENDA MORRISON  •  PHOTOGRAPHY BY VINCE NOGUCHI

CELEBRATE EARLY SUMMER’S ARRIVAL WITH STYLISH KITCHENWARE, TASTY TREATS AND FUN FINDS.

SO COOL ! To help keep any fro- zen dessert from melt- ing too quickly, pop the Alessi Big Love ($85, heart-shape spoon included) in the freezer to chill the stainless- steel bowl before using. Choose from several yummy colours to suit your taste. Definitely a sweet gift. Available at Bergo Designs (Toronto, 416•861•1821, bergo.ca).

ARTISTIC IMPRESSION What started out as a popular concept for milk glasses is all grown up! Ritzenhoff’s NEXT collection features glassware specifically for gin, vodka, Champagne, beer and even shots with modern shapes and avant-garde designs ($44 to $50, shots are $28). The bonus? New designs continue to be added, making it easy for the gift of a single glass to gradually grow into a display-worthy collection. Available at Yonge Street Winery (Aurora, 905•841•5552, yongestreetwinery.com).

CHEERS TO CANDY Sugarfina candy is dandy, but it’s even finer when the candies are inspired by specific cocktails: Martinis, Bellinis, Palomas and Moscow Mules. Also look for candies with ingredients including rosé, Champagne, beer or bourbon. Packaged in reusable cubes (priced from $9.95), they’re great for hostess gifts and fun additions to place settings—or for treating yourself. For retailers: sugarfina.com/ca.

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VEGGING OUT Whether you’re working at a farmer’s market or heading to one with your family, Tattly temporary tattoos are a super fun way to start the day. Easy to apply and lasting two to four days, the Farmers Market set (set of 8, $20) features replicas of exquisite watercolours of farm-fresh vegetables. Available, along with a selection of other food and drink designs, at Scout (Toronto, 416•546•6922, iheartscout.com).

NICE TRAY, EH? You’re bound to stir up fond memories and great conversations presenting snacks or drinks on these new Heroes Trays (from $50 each, 13 × 17 inches), with portraits by Toronto artist Wendy Tancock. Choose either Hockey Heroes or Canadian Heroes, featuring the likes of Leonard Cohen, John Candy and Wayne Gretzky—and even Casey and Finnegan. For retailers visit abbottcollection.com.

TIME FOR A TOAST?

There’s always a reason to cele­ brate! For those not imbibing, Töst (750 mL bottle, $15.95) is a bubbly, non-alcoholic blend of carbonated water, white cran­ berry juice, white tea, ginger and spice. Also a refreshing alternative to morning mimo­ sas. Available at Bradshaws

(Stratford, 844•271•6281, bradshawscanada.com).

VERSATILE STYLE Designed and manufactured in Toronto, the Vinsi Wineform ($89, in 11 colours at vinsiwineform.com) is assembled by simply sliding pieces together—no tools required. Use to store, display and even chill wine: it fits in the fridge! Made from a recycled material that’s firm yet flexible enough to expand and accommodate larger Champagne bottles. Con­ nect and stack multiple units together as your wine collection grows.

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TREND SPOTTING BY ERIC VELLEND  •  PHOTOGRAPHY BY DARREN KEMPER

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

From hip Peruvian peppers to new‑wave cocktail rims and more, here’s how to shake up your spice routine this summer.

Everything Under the Bagel The origins of the everything bagel are hotly contested, though it was likely invented in New York in the late 1970s or early 1980s as a way to use up the stray toppings at a bagel shop. The mix—sesame seeds, poppy seeds, dried onion, dried garlic, salt and occasionally caraway seeds—has recently gone solo with great success, adding flavour and texture to just about everything from avocado toast to baked salmon. Make a batch and try it in our Devilled Eggs with Smoked Salmon and Everything Bagel Spice (recipe on page 129).

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TREND SPOTT ING

WHERE THERE’S SMOKE If you don’t want to spend hours standing over a smoker, there are quicker and easier ways to naturally boost the smoky flavour in grilled foods. They include:

SMOKED BLACK PEPPER­ CORNS

SPANISH SMOKED PAPRIKA

CHIPOTLE CHILI POWDER

PEQUIN CHILI POWDER

SMOKED SEA SALT

New Rims

Here are some fresh twists on your favourite cocktail rimmers.

Caesar smoked sea salt + kelp granules + wasabi powder

Margarita pink Himalayan sea salt + chipotle chili pepper + dried lime zest

fruit on fire While most people prefer their fresh fruit straight up, some cultures like to turn up the heat. In Thailand, for example, sliced mangoes dipped into a fiery mixture of dried Thai chillies, rock sugar and salt is a popular street snack. And, in Mexico, the love of spiced fruit has spawned a seasoning called Tajín made from dried hot peppers, dehydrated lime juice and salt. Look to these countries for inspiration the next time you want to take a fruit salad from simple to sensational.

Sidecar fine cane sugar + ground cinnamon + dried orange zest

(To make dried citrus zest, finely grate zest with a rasp onto a baking tray and dry overnight.)

spice rules

BUYING: The gen­ eral rule is to buy dried herbs and ground spices in bulk and only what you are going to use within 2 years. Whole spices such as cinna­ mon sticks will stay fresh for about 4 years.

GRINDING: Grinding your own spices makes a world of difference in terms of freshness and flavour. Grind spices such as cumin seed, coriander seed and cloves in batch­ es, and for nutmeg, grate as needed on a rasp.

STORING: Store spices in airtight containers (preferably glass) in a cool, dark place like a cupboard or drawer away from any heat source. In other words, it’s time to retire that spice carousel on the counter.

Still working on that jar of paprika bought when Mulroney was Prime Minister? Then your spice rack needs a makeover. Here’s how.

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JUST ADD ICE.

*

Available for a limited time while supplies last. *Must be legal drinking age.

REUSABLE

TREND SPOTT ING

The Heat Is On A pair of Peruvian peppers have burned their way into the hearts of chefs. AJI AMARILLO A yellow-orange pepper grown in the Andes with a bright fruity flavour and a significant heat level similar to cayenne. Try it in tomato salsa or ceviche. Aji Amarillo (ground), 75 g, $6.99, silkroadspices.ca­ AJI PANCA This chili has the same fire as aji amarillo, though its flavour is more robust and complex. Add a healthy pinch to guacamole or rub it into pork kebabs. Aji Panca (ground), 70 g, $6.99, silkroadspices.ca

spice route To boost your flavour arsenal, here are four trendy spices and blends that will add a pinch of “wow” to your next meal.

1

toes, it’s usually sold coarsely ground, which makes it an excellent finishing spice. Use it as you would dried chili flakes—on every­ thing from eggs to pizza—for less heat but more flavour. Aleppo Pepper, 45 g, $8.95, thespicetrader.ca­ 4 Advieh Made from cinnamon, cardamom, cumin, coriander seed, black pepper, nutmeg and cloves, Persian advieh is similar to Indian garam masala with one fragrant addition: dried rose petals. This sweet, savoury and flo- ral blend is tradition- ally used in rice dishes and stews, though it’s a terrific pre-grill rub for eggplant, chicken or lamb. It’s also the perfect hostess gift for the cook who has everything. Persian Advieh, 60 g, $9.99, silkroadspices.ca

2 Sumac Made from the dried fruit of a sumac tree, this reddish-purple spice adds a tart hit of acidity and a delicate berry flavour to a wide range of dishes. Popu- lar in Middle Eastern cooking, it’s delicious sprinkled on tomato or cucumber salads, swirled into yogurt sauce, or rubbed into kebabs before grilling. Sumac is also a key in- gredient in za’atar, the Middle Eastern spice blend. PC Black Label Sumac, 80 g, $5.49, loblaws.ca 3 Aleppo Pepper Named after an ancient city along the Silk Road (now in Syria), Aleppo pepper is especially popular in Turkey, where it is called pul biber . Moderately spicy with a bright flavour similar to sun-dried toma-

2

3

4

1 Vadouvan Popular with top chefs, this French spin on curry powder has its roots in French colonial India. Originally a paste made with caramelized onions and oil, it’s now more commonly sold dried with dehydrated onions,

shallots and garlic instead. It has a coarser texture than traditional curry powder and usually includes dried curry and fenugreek leaves. Try it in yogurt-based dips, on veggie kebabs or lamb chops. Vadouvan, 80 g, $9.99, silkroadspices.ca

DAILY GRIND For grinding spices, a mortar-and-pestle or electric coffee grinder will handle most jobs with aplomb. But for ease and consistency, it’s worth investing in a proper spice grinder. Cuisinart Spice and Nut Grinder ($64.99, The Bay) makes quick work of the hardest spices and has a removable cup for easy cleanup.

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Bring Home

Delicious local wines are the perfect pairing to your fresh seasonal menu. Choose from our hand-picked selection of Ontario VQAwines to kick off summer.

SANDBANKS RIESLING VQA 139022 750 mL $14.95 AROMATIC & FLAVOURFUL M 24 g/L

CHÂTEAU DES CHARMES PINOT NOIR ESTATE GROWN & BOTTLED VQA 454967 750 mL $16.95 LIGHT BODIED & FRUITY XD 4 g/L MALIVOIRE LADYBUG ROSÉ VQA 559088 750 mL $16.95 MEDIUM BODIED & DRY XD 7 g/L A Vintages Essential*

PROUDLY CANADIAN

Get these and more amazing recipes at lcbo.com/localwines

New Carrot and Fennel Soup with Watercress

Featured products are available at select LCBO stores. Prices subject to change without notice. *VintagesEssentialsCollection isalways availableatmanyLCBO locations.Visit vintages.com/essentials 30442

Roasted Chicken Breast with Fingerling Potatoes, Morel Mushrooms and Green Onions

FOOD  SEASONAL The beloved strawberry takes on surprising new guises in savoury recipes, changing things up and expanding on their allure. savoury STRAWBERRIES BY SIGNE LANGFORD  •  PHOTOGRAPHY BY ROB FIOCCA

BOURBON, BACON, PB & J HAND PIES WITH STRAWBERRY BOURBON SYRUP recipe on page 134

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SMOKED-GOUDA & STRAWBERRY-STUFFED PROSCIUTTO-WRAPPED ROASTED CHICKEN BREAST

12 to 14 slices prosciutto 1 tbsp (15 mL) olive oil

The sweetness of cooked strawberries creates a lovely balance with the saltiness of the pro- sciutto and a beautiful effect when the breasts are served cut to show off the interior. We like the extra interest of smoked cheese for this, but almost any mature cheese will do. You should only use 12 slices of prosciutto, but get a couple of extra slices in case one or two tear. 4 free-range, skinless, boneless, chicken breasts ½ tsp (2 mL) sea salt, divided over breasts ½ tsp (2 mL) pepper, divided over breasts 1 cup (250 mL) sliced strawberries, greens removed 8 scallions, trimmed, white and tender green parts, sliced in half lengthwise 8 oz (225 g) smoked Gouda, smoked cheddar or smoked Gruyère cheese, sliced

prosciutto and begin rolling. The prosciutto will stick to itself. 5 One by one, stuff, roll and transfer the breasts to the lined cookie sheet or roasting pan. Drizzle with the olive oil, finish with an extra pinch of pepper on each, and roast for 25 minutes or until a meat thermometer in- serted into the thickest part reads 160°F (71°C). Serves 4

1 Preheat oven to 375°F (190°C). Line a cookie sheet or roasting pan with parchment paper; set aside. 2 Butterfly the chicken breasts by slicing them lengthwise to open them like a book. Lay out flat and season the insides with salt and pep- per. Into each splayed breast, add about 1/4 cup (60 mL) strawberries, 2 scallions and roughly 1 oz (30 g) of the cheese. Allow the scallions to stick out from both ends of the breast. 3 Fold the breast closed and place another 1 oz (30 g) of sliced cheese on top. 4 On your work surface, lay out 3 slices of prosciutto, overlapping slightly, then place the stuffed chicken breast at one end of the

WHAT TO SERVE EastDell Gamay Noir VQA LCBO 214890, $14.95 Caves d’Esclans Whispering Angel Rosé VINTAGES ESSENTIALS 325076, $29.95

SEASONAL  SAVOURY STRAWBERRIES

GERMAN STRAWBERRY WINE SOUP

4 When ready to serve, transfer chilled soup to a jug or soup tureen and bring to the table along with a dish of the diced strawberries. Garnish each serving with a spoonful of strawberries, and a grating of fresh black pepper, if desired. Makes about 6 cups (1.5 L) of soup; serves 6 to 8 WHAT TO SERVE Fünf 5 Riesling Rhein LCBO 175026, $11.20 Pelee Island Lighthouse Semi-Sweet Riesling VQA LCBO 470526, $13.45

½ tsp (2 mL) white pepper ¼ cup (60 mL) finely chopped chives

This pretty pink soup is a revelation. It’s sweet, cool and creamy, and the gorgeous flavour of a good Riesling really comes through. Serve chilled to commence or cap an elegant sum- mer brunch, lunch or dinner. For this version we’ve used an off-dry German Riesling, but any favourite off-dry Alsatian or Canadian Riesling will also do. It’s very rich, so make the servings a little smaller than normal. 2½ cups (625 mL) strawberries, greens removed, divided ½ cup (125 mL) crème fraîche 2 cups (500 mL) off-dry Riesling 1 cup (250 mL) fat-free vegetable broth ⅔ cup (150 mL) 35% cream ¼ to ½ tsp (1 to 2 mL) sea salt, depending on saltiness of broth

1 Add 2 cups (500 mL) of the strawberries and the crème fraîche to a food processor and blend on high for about 1 minute to purée; transfer to a large bowl. 2 To the bowl of strawberry and crème fraîche purée, add the wine, broth, cream, salt, pepper and chives; whisk until completely smooth and incorporated. Set in the fridge to chill, covered, for at least 30 minutes, but the soup can be made the day before. 3 Just before serving, finely dice the remain- ing strawberries; then transfer them to a small serving dish.

FOOD & DRI NK EARLY SUMMER 2019 35

SEASONAL  SAVOURY STRAWBERRIES

STEAK WITH STRAWBERRY, CHERRY TOMATO, BLACK PEPPER & BALSAMIC SALSA

2 tbsp (30 mL) balsamic vinegar ½ tsp (2 mL) fine sea salt ¼ cup (60 mL) finely chopped or chiffonade fresh basil leaves 1 Make the steak rub by adding 1 tsp (5 mL) of the pepper, cocoa powder, brown sugar, coffee grinds and porcini powder to a small bowl and combine. 2 Rub the steaks all over with 1 tbsp (15 mL) of the olive oil, then coat all over with the rub. Use it all up on the 4 steaks; cover and set aside to marinate overnight in the fridge. A full 24 hours is best, but 3 hours will do. Always allow meat to come up to room temperature before cooking. 3 To make the salsa, into a medium, non-reactive bowl (glass is nice since the salsa is so pretty) add the strawberries, cherry tomatoes, red onion, garlic, remaining olive oil, balsamic, salt, remaining pepper, and basil; stir gently to combine and coat. Cover and set aside in the fridge for a maximum of 3 hours before serving. 4 Preheat grill or get a cast-iron skillet smok- ing hot over high heat. Add the steaks, cook

Grilled or pan-seared, either way you slice it, the rich savoury quality of beef is enhanced and given a fresh new flavour with this peppery, sweet-and-sour strawberry salsa. The flavours are best if the steak has 24 hours to rest in the rub; and making the salsa a few hours before eating allows the flavours to blend beautifully. For the salsa, pick a decent but not exorbitantly expensive balsamic vinegar. The steak rub calls for porcini powder, which can be purchased at gourmet shops or from online retailers. 1½ tsp (7 mL) very coarsely ground black pepper, divided ½ tsp (2 mL) dark cocoa powder 4 strip-loin steaks, each 4 to 6 oz (115 to 170 g) 2 tbsp (30 mL) extra virgin olive oil, divided 2 cups (500 mL) strawberries, greens removed, coarsely chopped 1 cup (250 mL) red or multicoloured cherry tomatoes, the smaller the better, halved or quartered, depending on size ½ red onion, finely diced, about ¾ cup (175 mL) 1 clove garlic, crushed 1 tbsp (15 mL) brown sugar 1 tsp (5 mL) coffee grinds 1 tbsp (15 mL) porcini powder

for 3 to 5 minutes on the first side, then turn and cook for a further 3 to 5 minutes on the other side; that will produce rare to medium- rare doneness. A meat thermometer inserted into the thickest part should read between 120° and 140°F (50° to 60°C). 5 Serve right away if whole, but if slicing the steaks, allow the meat to rest for about 15 min- utes first, otherwise all the tasty juices will be lost. Top each steak with about ⅓ cup (80 mL) of the salsa but offer more at the table. (Any leftover salsa will only be good for about 2 days in the fridge. It’s amazing on burgers, too!) Serves 4; makes 3 cups (750 mL) salsa and ¼ cup (60 mL) rub

WHAT TO SERVE Flat Rock Pinot Noir VQA VINTAGES ESSENTIALS 1545, $20.95 Ruffino Chianti Classico Riserva Ducale LCBO 45195, $25.95

36  FOOD & DRI NK EARLY SUMMER 2019

CC & GINGERALE 1.5oz CANADIAN CLUB, GINGER ALE & LIME

THAT ’ S REFRESH I NG

Canadian Club® Canadian Whisky, 40% Alc./Vol. © 2019 Canadian Club Whisky Company, Walkerville, Ontario, Canada.

SEASONAL  SAVOURY STRAWBERRIES

STRAWBERRY, LEEK AND HAM GALETTE

2 Slice leeks into thin coins from the whites to, and including, the tender green parts. Trans- fer to a large bowl of very cold water to soak. Leeks are often full of sand or soil, so soaking is necessary. Let them soak and move them around in the water, then rinse carefully under cold running water. Drain well through a col- ander and set aside. 3 In a large skillet over low to medium-low heat, melt the butter with 1 tsp (5 mL) of the oil. Add the drained leeks, salt and pepper, and stir often. Allow to slowly become soft and develop a little colour, about 20 minutes. 4 Add the ham, stir and continue to fry for an- other 10 minutes or until ham begins to colour. Add sherry to the ham and leeks, stir, and allow the alcohol to burn off for a couple of seconds. Remove from heat; set aside to cool somewhat. 5 In a large bowl—or the bowl of a stand mix- er—add 2 eggs, ricotta, 35% cream, nutmeg, and goat’s cheddar; beat to combine well. To the ricotta mixture, add the somewhat cooled ham and leeks, stir to combine well. 6 Pre-heat the oven to 350°F (180°C). 7 While oven is preheating, roll the pastry out onto a lightly floured sheet of parchment paper in an uneven, rustic way, leaving jagged edges.

This tart is gorgeous in a rustic kind of way. The free-form galette offers all the flavour and indulgence of pie without all the fuss of per- fect pastry edges! Add a simple green salad and chilled cider or bubbles, and the menu is complete. 1 batch of your favourite pie crust recipe or 2 frozen 9-inch (23-cm) pie shells, thawed

Transfer the crust and parchment to a baking sheet. 8 Into the centre of the rolled dough, add the ricotta-leek filling and gently spread it out, leaving a 2-inch (5-cm) edge of dough. Nestle the strawberry halves, cut-side down, into the ricotta in any pattern you prefer. Fold the crust edges up so that they cover over just the edges of the ricotta filling. 9 In a small bowl, beat the remaining egg and the remaining olive oil, and brush the pastry with this mixture. 10  Bake for 50 to 60 minutes or until the crust is golden. 11  To serve, slide the parchment and galette onto a cutting board or big flat tray or platter. Serves 4 to 6

2 very large leeks, about 2 to 2½ cups (500 to 625 mL) sliced, washed, drained ¼ cup (60 mL) butter 2 tsp (10 mL) olive oil, divided

½ tsp (2 mL) sea salt 1 tsp (5 mL) pepper

9 oz (255 g) fully cooked smoked ham or pancetta, cut into 1-inch (2.5-cm) dice, about 1¾ cups (425 mL) diced ¼ cup (60 mL) medium-dry sherry 3 free-run eggs, divided ½ cup (125 mL) full-fat ricotta (sheep or goat milk ricotta adds a welcome tang) ¼ cup (60 mL) 35% whipping cream ¼ tsp (1 mL) nutmeg 1 cup (250 mL) grated goat’s milk cheddar 2 cups (500 mL) strawberries, greens removed, cut in half lengthwise 1 Make a batch of your favourite pie pastry recipe or, if using frozen, thaw on the counter just before ready to roll out.

WHAT TO SERVE Peller Estates Ice Cuvée VQA LCBO 284547, $34.95 Tawse Cider LCBO 569350, 473 mL, $3.25

38  FOOD & DRI NK EARLY SUMMER 2019

This is the way to Rosé.

With its perfect marriage of beauty and character Trius Rosé charms the eyes, nose and palate from the outside in. Back by popular demand, Trius Rosé is bound to sell out early again this year, don’t miss it.

triuswines.com

STORIES OF

OBJECTS OF POWER BEAUTY

MARCH 9 – SEPTEMBER 2, 2019 TICKETS AT ROM.CA

The al-Sabah Collection, Dar al-Athar al Islamiyyah, Kuwait. This exhibition is organized by the Museum of Fine Arts, Houston with the collaboration of the Mehrangarh Museum Trust, Jodphur, India. The ROM is an agency of the Government of Ontario.

DRINK BEER SUMMER BEER GUIDE IN YOUR QUEST FOR GREAT SUMMER BEERS, LET US GUIDE YOU: WE’VE GOT NEW RELEASES FOR EVERY OCCASION FROM MAY TWO-FOUR TO LABOUR DAY, WITH UNIQUE PRODUCTS AND CAN’T-MISS PICKS AND TIPS. BY CRYSTAL & TARA LUXMORE PHOTOGRAPHY BY VINCE NOGUCHI

20 m a y VICTORIA DAY May Two-Four is the unofficial kickoff to summer traditions: the crackle of a campfire, jumping into a cold lake, tak- ing in a fireworks spectacle. We can’t al- ways count on warm and sunny weather (Northern Ontarians brace themselves for snow!), so channel summer vibes by sipping these fruit-infused beers. With peach, mango, strawberry and more, these brews drink like the best

Keep an eye out for the rotating series of four sour ales crafted

with seasonal fruit, by Collective Arts.

SEE SOURCE RESOURCE

summer vacation you’ve ever had. COLLECTIVE ARTS DRY-HOPPED FRUIT SOUR LCBO 990095, 473 mL, $4.25 LAKE OF BAYS PEACH PARADISE MILKSHAKE IPA LCBO 10543, 473 mL, $3.35 BENCH BREWING STRAWBERRY GROVE FRUIT SOUR LCBO 10577, 500 mL, $7.50 BELGIAN MOON MANGO WHEAT LCBO 697268, 473 mL, $2.90

MOTHER’S DAY Treat mom with a bottle of this Belgian ale crafted in collaboration with Michelin-star chef Viki Geunes. The ruby sour ale is made with whole cherries and raspberries for a jammy ale with a tart kick. Pair it with a set of Teku glasses ($15 per glass, cocktailemporium.com); these Italian-designed stemmed beauties have an out- ward tapered lip that maximizes a beer’s aromas. RODENBACH CARACTÈRE ROUGE LCBO 551622, 750 mL, $9.95

FOOD & DR I NK EARLY SUMMER

BEER SUMMER BEER GUIDE

School’s out and the heady days of summer are about to hit full swing. While everyone has their own way to celebrate Canada’s big one, we bet that most will have a bag or three of potato chips in the pantry. Whether you love the tart tang of dill pickle or umami-rich notes of all dressed, we’re confident you’ll reach flavour nirvana with these easy, fun beer-and-chip combos. CANADA DAY

01 j u l y

Hopped Whisky Fizz recipe on page 134

KETCHUP Sleeping Giant Mr Canoehead Only sold north of the 49th parallel, ketchup chips are tangy and slightly sweet, so try them with a malt-forward brew like Sleeping Giant Mr. Canoehead, ( LCBO 570028, 473 mL, $3.15). The toasted notes contrast nicely with the chips’ acidity. DILL PICKLE Wellington Brewery Helles Lager These mouth-puckering sour chips pair well with a bready and bubbly lager like this Helles Lager ( LCBO 921296, 473 mL, $3.15) made by one of Canada’s O.G. craft breweries. ALL DRESSED PARALLEL 49 TRASH PANDA HAZY IPA Match up this newly released IPA ( LCBO 634584, 473 mL, $3.15) from East Vancou- ver’s Parallel 49 Brewing with all-dressed chips. The hazy IPA’s bright tropical fruit flavours stand up to the punchy, piquant notes of the seasoning. PLAIN PUMP HOUSE CRAFTY RADLER Despite the name, plain chips are anything but when you eat them alongside a citrusy, low-ABV (alcohol by volume) radler such as Pump House Crafty Radler ( LCBO 556753, 473 mL, $3.35). Like a salted rim on a Margarita, the salty bite of the chip balances out the sweetness and acidity of the New Brunswick-made radler.

The choice of IPA matters in this cocktail; choose one with low bitterness but lots of hop aroma, like Collective Arts Ransack the Universe

(LCBO 450312, 473 mL, $3.45).

FATHER’S DAY Dazzle dad by crafting a beer- infused whiskey cocktail. Irish distiller Jameson teams up with breweries for its Caskmates series, lending brewers whiskey barrels in which to age beer, then taking the barrels back to fill with their own spirit, which picks up flavours from the beer. Caskmates IPA Edition ( LCBO 429258, $39.95) balances rich caramel and toasted vanilla with bright citrus notes. We added Cam- pari, ( LCBO 277954, $28.80) for herbaceous undertones, and grapefruit juice for a sweet and sour kick, then topped it with a juicy IPA for tropical fruit aromas and bubbles.

BEAU’S TIKKATEE GRUIT LCBO 668392, 600 mL, $5.95 FLYING MONKEYS WONDERSTAR BOTANICAL LAGER LCBO 574400, 473 mL, $3.25 BOTANICAL BEERS Seasoned with herbs, spices or flowers, botanical beers smell like your backyard garden in full bloom. They’re the perfect partner for salads and herbaceous dishes like Thai green curry.

FOOD & DRI NK EARLY SUMMER

This July, the world comes to Niagara to CELEBRATE CHARDONNAY

Be part of the global adventure! July 19-21, 2019

TICKETS ON SALE NOW I

BEER SUMMER BEER GUIDE

05 a u g Grab a mix of short cans for the hot and sticky August long week- end. The squat can was popular in the 1960s, and it’s finally making a comeback. Why? The smaller size is perfect for portion control, especially with higher-alcohol brews like double IPAs. It’s also great for slow summer sipping; stick a cozy on it and it’ll stay cold on the patio. Plus retro-inspired shorties are Instagram-worthy, and they save precious cooler space. CIVIC HOLIDAY LEFT FIELD BREWERY GREENWOOD IPA LCBO 645416, 355 mL, $3.75 MUDDY YORK SWITCHBOARD SESSION IPA LCBO 127902, 355 mL, $3.00 STEAM WHISTLE PILSNER LCBO 632497, 4 x 355 mL, $9.50 BANDIT BREWERY WIZARD OF GOSE LCBO 569889, 355 mL, $3.50

Buy a mix of light styles such as lagers, sours and hoppy ales to satisfy every guest.

BBQ & BEER TIPS

A hot grill and a cold beer equal summer entertaining made easy— simply fire up the ’cue, toss a salad and crack a beer. Follow our guide- lines for effortless, fla- vourful pairings that will wow guests all summer long—and keep you from breaking a sweat.

Smoked Chicken Wings & Saisons A saison’s crackling carbonation cuts through the smoky centre of the dish, and the ale’s white peppercorn flavours complement the savoury bird. TWENTY MILE FARMHOUSE ALE LCBO 508515, 473 mL $3.15

Grilled Steak & IIPAs The dank tropical fruit notes of a double IPA amplify the steak’s umami richness, while the hop bitterness slices through the rich fat. COLLECTIVE ARTS SURROUND SOUND LCBO 668574, 473 mL, $4.75

Veggie Burgers & Witbiers A witbier’s orange and coriander flavours accentuate the earthy notes in a veggie patty, while the creamy and fizzy body cleanses the palate after each sticky bite. BENCH BREWING

STONE ROAD WHITE LCBO 647867, 473 mL, $3.15

LIGHTEN UP! TRYA NON ALCOHOLIC BEER Don’t assume alcohol-free means flavourless! With offerings like a crackery lager or a mango- and pine-like pale ale, brewers are using different techniques to deliver big flavours without the buzz.

PARTAKE BREWING NON-ALCOHOLIC PALE ALE LCBO 617878, 355 mL, $2.00 BAVARIA 0.0% ORIGINAL BEER LCBO 614875, 500 mL, $1.90 CLAUSTHALER PREMIUM NON-ALCOHOLIC LCBO 589549, 500 mL, $2.00

FOOD & DRI NK EARLY SUMMER

BEER SUMMER BEER GUIDE

02 s e p t

LABOUR DAY

Savour the end of summer by exploring or gifting these seasonal mix-packs. Whether you’re a guest at a cottage or hosting a backyard soiree, your pals will appreciate the breadth of flavour and variety that mix-packs have to offer. Impress organic enthusiasts with Mill St.’s assortment of lagers and ales. Beer geeks will dig the mix of summer staples and experimental brews from Wellington Brewery, while foodies will marvel over the culinary flavours in the Beau’s Brewery mix-pack. Bonus, it too is organic!

WELLY MIX VOLUME 6 LCBO 698431, 4 pk, $12.95 MILL STREET ORGANIC MIX PACK LCBO 577171, 4 pk, $12.95 BEAU’S SUMMER MIX LCBO 142026, 4 pk, $12.95

Pour 2-oz tasting samples for each guest so they can discover which brew they love best!

GLUTEN-FREE BEER & VEGAN FOOD PAIRINGS Feel good inside and out with plant-based gluten-free foods matched with gluten- free vegan brews. Why should carnivores have all the fun? Crafted in Montreal since 2010, Glutenberg’s assortment of award- winning, vegan and gluten-free brews are imbibed worldwide. Glutenberg Blonde ( LCBO 519082, 4 pk, $11.05) is a great match with crumbled tofu tacos wrapped in corn tortillas. The beer’s grainy notes harmonize with the dish. Want a little more flavour? Try a Glutenberg IPA ( LCBO 573881, 4 pk, $11.00) with a spicy, umami-packed charred portobello mushroom. The savoury main contrasts with the grapefruit-peel bitter- ness of the brew.

GLUTEN-FREE BEER IMAGE BY ROB FIOCCA

PUCKER UP : DRYHOPPED SOURS

SIDE LAUNCH BREWING COMPANY DRY HOPPED SOUR LCBO 578898, 473 mL, $3.25 MUSKOKA EBB & FLOW SESSION SOUR LCBO 646315, 473 mL, $3.15 COLLECTIVE ARTS MASH UP THE JAM LCBO 549873, 473 mL, $3.55

A brew with kefir-like acidity and a perfumey aroma of tropical-fruit-flavoured hops, the dry-hopped sour is a summer beer trend that is here to stay. Thirst-quenching and tart, the marriage of hops and lactobacillus (the same organism that sours yogurt) is romancing the palates of drinkers all over the world.

FOOD & DRI NK EARLY SUMMER

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FOOD ENTERTAINING

A LITTLE IMAGINATION IS ALL YOU NEED TO BRING ORGANIC BEAUTY AND SEASONAL FLAVOUR FROM THE GARDEN TO YOUR SUMMER ENTERTAINING. POWER flower BY ESHUN MOTT • PHOTOGRAPHY BY ROB FIOCCA • ILLUSTRATIONS BY EMILIE SIMPSON

Only eat flowers that you are sure are edible and which have been organically grown. Cut flowers, plants from the nursery, and even roadside wildflowers may have been treated with pesticides not labelled for food crops.

roses A fragrant summer rose is sweet and lightly fruity with hints of apple and strawberry. Rose petals have been used to make rosewater and rose syr- ups since ancient times and was the flavouring of choice for desserts until the 1800s, when vanilla surpassed it. The popularity of Middle Eastern cuisine is reintroducing us to the alluring flavour of the rose, but it’s easy to overdo it. A homemade rose syrup gives you a light natural flavour that feels true to the fragrance of your garden; add it to cocktails, toss with fresh fruit, add to jams and jellies or use it to flavour creamy desserts and garnish with the petals. r A

bohemian rose flip recipe on page 133

FOOD & DRI NK EARLY SUMMER