LCBO Food & Drink Early Summer 2021 TRADE

EARLY SUMMER 2021

The Early Summer Issue

COMPLIMENTS OF

@tempocraftgin tempocraftgin.com

@nutrlvodka nutrlvodka.com

TOM GORE CHARDONNAY

$17.95 May 1 Vintage Release LCBO 458810 90pts, Carolyn Hammond, Toronto Star Pale gold in color, our Chardonnay features notes of pear, grilled pineapple, brown spice, and caramel with a nice richness in the mouth and a creamy texture and finish.

WHAT EXACTLY

ARE WE

SUSTAINING

BY MAKING

OUR WINES

SUSTAINABLY?

To make a 90-point wine — and to make one you can drink on a Tuesday — that’s a real achievement. One you want to replicate year after year. That’s only possible if you take care of the land and the people

J. LOHR ESTATES RIVERSTONE CHARDONNAY, 2019 $19.95 LCBO 258699 Wine Enthusiast - 90pts, Best Buy Bold, concentrated flavors of dark fruits, blackberries and cassis, with notes of tobacco and leather. Its robust structure and firm tannins grip the taste buds, leaving a velvety finish.

who farm it. Which is what Sustainability is all about.

dicovercaliforniawines.com sustainablewinegrowing.org

@CaliforniaWinesCanada

@California.Wines.Canada

AS ALIVE AS THE PLACE THEY’RE GROWN.

ADVERTISING FEATURE

JOSH CELLARS SAUVIGNON BLANC

OBSESSION SYMPHONY

$21.95 now $19.95 from June 21 to July 18 KENDALL-JACKSON VINTNERS’ RESERVE CHARDONNAY

$18.95 now $16.95 from April 26 to May 23 LCBO 643114 93pts Double Gold Medal - 2020 San Francisco International Wine Competition Succulent aromas of citrus blossom, honeydew melon, and key lime pie over layers of pear, crème brulée, and hints of ginger. The palate features flavors of lemon, kiwi and scents of green apple.

$15.90 now $13.90 from April 26 to May 23

LCBO 643114 91pts Gold Medal - 2021 San Francisco International Wine Competition

LCBO 369686 92pts & Editor’s Choice –Wine Enthusiast

Tropical flavors such as pineapple, mango, papaya and citrus intertwine with aromas of vanilla and honey to create depth and balance throughout.

Captivating aromas of honeysuckle and ginger flower. Flavors of tropical white peaches, honeydew, lychee and and a hint of ginger and almond, finishing crisp and clean.

FAMILY CLASSIC CALIFORNIA CHARDONNAY

$29.95 now $27.95 from May 24 to June 20 MER SOLEIL SLH CHARDONNAY 2019

SLOW PRESS CABERNET SAUVIGNON

$17.00 now $15.00 from June 21 to July 18

$18.95

LCBO 15760 91pts, Editors Choice, Wine Enthusiast

LCBO 269753

LCBO 958975

Bold, concentrated flavors of dark fruits, blackberries and cassis, with notes of tobacco and leather. Its robust structure and firm tannins grip the taste buds, leaving a velvety finish.

Citrus aromas of mango and star fruit with a hint of honey- suckle. Lychee and green apple flavors coat the crisp palate with a nice touch of vanilla bean.

A lively flaxen gold featuring scents of brown spice, toasted almonds and honeysuckle. On the palate is brown spice and citrus enveloped in a creamy texture and a vibrant finish.

Product of California

TRAVEL GUIDE 2021 / 22

PRINCE EDWARD COUNTY • LAKE ERIE NORTH SHORE • EMERGING REGIONS NIAGARA ESCARPMENT & AREA • NIAGARA-ON-THE-LAKE & AREA

Click to Plan Your Visit

TABLE OF CONTENTS

Features

66 Patio Perfection

By Erin McLaughlin and Christopher St. Onge There’s no place like home! Turn your patio into the ultimate summer hangout with our tips for décor, drinks and nibbles. 74 Pretty, Please By Michelle P. E. Hunt and Laura Panter Natural ingredients delight the eyes in a full spectrum of colourful, inventive cocktails.

80 Early Risers By Victoria Walsh

The year’s first fruits and vegetables are back and bursting with flavour. We celebrate their return with delectable recipes.

86 That’s the Spirit! By Charlene Rooke

Up the ante on your gin game with the latest flavours and styles—plus twists on classic cocktails.

ON THE COVER Butterfly Pea Lemonade, Hibiscus Collins, Cardamom Apricot Sour & Chamomile Cosmo, recipes begin on page 138. Photography by James Tse.

80 Early Risers

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FOOD & DRINK EARLY SUMMER 2021

TABLE OF CONTENTS

Departments FOOD 43 101 FIRE IT UP! By Eric Vellend with

103 FLAVOURS ALL SURF, NO TURF By Alison Kent Coast to coast, Canada’s spectacular seafood is back in season: Treat it with the recipes it deserves. 121 TWISTS SLICE OF LIFE By Suresh Doss Capture the character of Ontario’s cultural diversity with three great ways to up your sandwich game.

43 Fire It Up!

Tonia Wilson-Vuksanovic Barbecue tips, hacks and recipes that will make sure you stay monarch of the grill for another summer.

53 ENTERTAINING TAKE IT EASY By Marcella DiLonardo

Gorgeous no-bake desserts take the stress out of entertaining— and the heat out of the kitchen.

DRINK 35 BASICS MEET YOUR MATCH By Dick Snyder From crisp and light to opulently rich, exceptionally food-friendly Chardonnay has a wine for every palate.

95 ORIGINS CANADIAN CLASSIC By Jessica Huras

Rediscover the iconic Caesar cocktail, from its beginnings to the latest twists on the classic.

59 MIX IT UP FLAVOURS TO SAVOUR By Christine Sismondo

111 SEASONAL TOPS IN HOPS By Lisa Jackson

Vive les différences! Our expert explores a range of unique flavoured vodkas and creates cool new cocktails.

This summer brings fresh beers in an array of innovative styles to shake up your usual roster of go-to brews.

95

In every issue

139 RECIPE INDEX 139 Source Resource 140 ONTARIO MAKERS

12 EDITOR’S NOTES

19 INSIDE SCOOP By Eric Vellend The latest bits, bites and sips to keep you in the know.

BESPOKE BLOOMS By Brenda Morrison Handmade paper botanicals to DIY or buy.

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EARLY SUMMER 2021 FOOD & DRINK

Coming next issue Available June 30

Any way you slice it Cakes that can handle the heat.

Freezer pleasers Chill out with icy cocktails.

Everything’s peachy! Make the most of Ontario’s summer crop. Pink off the grill Whatever the burger, reach for rosé!

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

VP Marketing & Customer Intelligence Vanda Provato Editor Jody Dunn Art Directors Karen Lim

Publication Assistant Piper MacFadyen Production Assistant

Everton Smith Food Stylists Lindsay Guscott, Eshun Mott, Christopher St. Onge Prop Stylists Christine Hanlon, Catherine MacFadyen, Andrea McCrindle, Shelly Shnier Contributors Marcella DiLonardo, Lisa Fielding, Michelle P. E. Hunt, Jessica Huras, Lisa Jackson, Alison Kent, Erin McLaughlin, Brenda Morrison, Laura Panter, Christine Sismondo, Dick Snyder, Christopher St. Onge, Tonia Wilson-Vuksanovic Publisher Wayne Leek Advertising Sales

For general inquiries about Food & Drink magazine or information about LCBO products and policy, please contact helloLCBO online at hellolcbo.com, or call toll-free 800•668•5226 or 416•365•5900. TTY Only: 416•864•6898 or 800•361•3291. All advertiser applications are subject to the terms and conditions of the LCBO’s advertising agreement. Food & Drink is published five times a year by the Liquor Control Board of Ontario. Volume 28, 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.

Cathy Cicchini Drinks Editor Charlene Rooke

Food Editor Eric Vellend Content Editors Suresh Doss Victoria Walsh Publication Coordinator Leslie Bolter Graphic Designers Dominique Patafio Pat Turbach Production Coordinator Judy Haverkort

Publication Mail Agreement No. 40064521 Return undeliverable Canadian addresses to: Food & Drink , 55 Lake Shore Boulevard East, Toronto, ON, M5E 1A4 ISSN 1195-5988

Not all of the wines, spirits and beers mentioned in Food & Drink will be available at all LCBO stores. Prices are subject to change without notice. Cette publication est également disponible en français.

Kirby Miller, Beaches Media Services kirby@beachesmediaservices.com

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EARLY SUMMER 2021 FOOD & DRINK

LCBO NOTES

From our President & CEO

Dear friends, Summer is almost here and as the temperatures rise, so do our hopes that life may be edging a little closer to normal. With good weather—and the vaccine roll- out—we can all look forward to getting out of the house and enjoying more of what we love to do at this time of year. Even if we have to stay close to home, there is so much to do around our beautiful province, and so much support we are able to give to our local restaurants as well as to our Ontario farms and farm stands. And we can still travel the world at the LCBO, the source for the best wines, beers and spirits the planet has to offer. This continues to be a challenging time, and I am proud of the LCBO team’s continued commitment to safely maintaining our operations, which in turn support key public programs that benefit the community, including across education, infrastructure and healthcare. I am also delighted by the ongoing success of our Spirit of Sustainability platform. It has never been more important to stand up for our local businesses, especially our food and beverage industry, to drive diversity, inclusion and belonging, and to carry on our important fundraising and support work. Because of your generosity, last year we

raised over $13 million dollars for charitable organizations across Ontario. And just recently, we announced over $2 million dollars in fundraising for Women’s College Hospital to support equitable healthcare for women and marginalized groups. We simply cannot thank you, our valued customers and partners, enough. Meanwhile, we are always working hard to enhance the services we offer to our customers, whether you shop with us in store or online. Sooner or later we will start entertaining again and enjoying the summer with friends and family. There is plenty in this issue of Food & Drink to serve as inspiration when that time comes, with articles about transforming your patio into the ultimate social space, news of the latest trends in wine, beer, spirits and cocktails, and of course, since we are all cooking more than ever these days, tempting recipes of every description. Here’s to summer!

George Soleas President & CEO, LCBO

PORTRAIT BY JAMES TSE

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EARLY SUMMER 2021 FOOD & DRINK

COMING SOON

SINGLE MALT, MEET

SUMMER Introducing The Glenlivet Caribbean Reserve, selectively Ʈnished in rum barrels for a bold & tropical taste.

EDITOR’S NOTES

It’s time to soak up the sun!

After what felt like the longest winter ever—and a chilly spring—we can finally expand our living space by getting out onto our porches, decks and balconies. In this issue we dive into summer’s arrival with a range of seasonal drinks, food, décor and tips to help get maximum enjoyment out of this precious season. First off, you’ll need to spruce up your outdoor space. In “Patio Perfection,” starting on page 66, Erin McLaughlin and Christopher St. Onge cover every detail from basic décor and just-right accessories to small- bite nibbles paired with delicious drinks—as well as personal touches that will give your space enviable style. Even if it’s just for two, you can now rival the best patios in town. Next, if you haven’t already, dust off the grill and start making plans for cooking outdoors all summer long. Our Food Editor, Eric Vellend, with recipe developer Tonia Wilson-Vuksanovic, has compiled a top-10 list of everything you need to know to hone your skills and stay on top of the latest grilling trends. Wine Can Chicken, anyone? Check out the list, starting on page 43. The backyard’s all ready, now it’s time for a drink—and simplicity is key at this time of year. Find your ideal Chardonnay style on page 35,

or your favourite new summer brew on page 111. Explore the range of innova- tive gins popping up on LCBO shelves with our Drinks Editor, Charlene Rooke, for a different G&T experience every day of the week, starting on page 86. And, on page 95, gear up for Canada Day by perfecting the art of the Caesar and creating your own signature version. Finally, be sure to take full ad- vantage of the prized produce now showing up in our farmer’s markets: treasures like morels, garlic scapes and fiddleheads, not to mention fresh Canadian seafood, are all at their peak right now. Just like summer, their seasons are oh so short, but definitely worth seeking out. We’ve put a host of those ingredients to very good use in “Early Risers” and “All Surf, No Turf ” on pages 80 and 103. And for dessert? Don’t bother turning on the oven. Treat yourself to one of the no-bake goodies from our story on page 53— and savour it out on the patio you worked so hard to create. Cheers to a summer full of al fresco moments: we hope you enjoy the issue!

PORTRAIT BY JAMES TSE

Digital issues Have you

downloaded the Food & Drink app yet? There you’ ll find the current issue—and back issues— that you can read on any device. Search LCBO Food & Drink in your device’s App store.

@lcbofoodanddrink

lcbofoodanddrink

LCBO

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EARLY SUMMER 2021 FOOD & DRINK

NEW

AT THE LCBO

Bask in a ref reshing aromat ic bouquet of tangy ci t rus, cucumber and rose petal s

PRODUCT OF CANADA royalmountgin.com @royalmountgin

In-store and onl ine LCBO # 19305 Please enjoy responsibly.

RAISE YOUR SPIRITS

PLEASE ENJOY RESPONSIBLY ©2021 Crystal Head and the Crystal Head bottle design are registered trademarks of Globefill Inc. Vodka made in Canada. 40% alc./vol. Canada Dry Premium is a trademark of Canada Dry Mott’s Inc.

Advertising Feature

Introducing the Summer Smash, crafted with perfectly balanced Canada Dry Premium ™ Tonic Water and award-winning Crystal Head Vodka. Because a great cocktail starts with a great mix.

SUMMER SMASH

2 - 3 oz. Canada Dry Premium ™ Tonic Water 2 oz. Crystal Head Vodka

1/2 oz. lime juice 5 - 6 mint leaves 3 strawberries

In a Boston Shaker, muddle the strawberries and mint leaves in the lime juice. Add Crystal Head Vodka, ice and shake vigorously. Double strain into glass over ice. Top off with Canada Dry Premium ™ Tonic Water. Garnish with extra strawberry and mint leaves.

ADVERTISING FEATURE

One of the most exciting things about the transition to springtime weather is the chance to explore new flavours with a delectable array of Ontario wines. Find something new or rediscover a favourite vintage — local wineries offer delicious options to suit a wide variety of seasonal meals. For barbecue fare, consider a robust Ontario red to complement the smoky tones and bolder flavours imparted by grilling. Bright local rosés, with their hint of fizz and crisp acidity, are excellent with savoury recipes, like a pasta, roasted cauliflower and lentil salad with a creamy curried yogurt dressing. Clean, balanced whites, carefully crafted at vineyards right here at home, offer a refreshing accompaniment to lighter seafood and chicken dishes. And, of course, sipping an aperitif while watching the scenery grow greener and feeling the sun on your shoulders is a thoroughly enjoyable rite of spring as well. Celebrate the season with a thoughtful selection of local wines. With so many choices, you’re sure to find the perfect one to suit you. Cheers to spring! WELCOME SPRING with Ontario VQA Wines

Cave Spring Riesling Dry VQA 233635 l 750 mL Light & Crisp (D – 10 g/L) Pleasantly acidic, this dry, medium-bodied white offers mint aromas and citrus flavours, ideal for spring vegetable dishes.

Pelee Island Lola Pinot Grigio VQA 10485 l 750 mL Light & Crisp (XD – 5 g/L)

Wayne Gretzky Cabernet Merlot VQA 75689 l 750 mL Full-bodied & Smooth (D – 6 g/L) This bold, dry, food- friendly red offers enticing aromas of cedar and chocolate. Pair it with grilled Ontario lamb or savoury kale salad.

Sandbanks Rosé VQA 244616 l 750 mL Easygoing & Fruity (D – 13 g/L) Off-dry and fruity, with plenty of ripe berry and watermelon aromas, this lovely rosé pairs well with roast pork and spring vegetables.

Crisp lemon-lime notes give way to

green apple and pear flavours on the finish. Enjoy this fresh white with chicken or seafood dishes.

34297

Featured products are available at select LCBO stores. Prices subject to change without notice.

Inside scoop The latest bits, bites and sips to keep you in the know.

As summer quickly approaches, we’ve got everything you need to embrace the alfresco lifestyle: a patriotic frozen cocktail, crisp white wines and the best burger recipes in our archives. And be sure to check out food writer Dick Snyder’s crash course on local bison and content editor Victoria Walsh’s fun tour of some of Ontario’s best pick-your-own farms. 20 Gifts that sparkle 20 The Frozen Habitant 20 Taking pride

By Eric Vellend | PHOTOGRAPHY by rob fiocca & vince noguchi

30

22

22 Who to follow 22 Best burgers 22 Less is more 24 Low and behold 24 Light fixture 24 Risin’ bison 26 Pick your own right now 26 Light whites 28 Join the club 28 Twist and sprout 30 Insta-summer 30 Drink pink 30 Taco Tuesday 32 New summer essentials

24 Light fixture

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FOOD & DRINK EARLY SUMMER 2021

INSIDE SCOOP

To kick off summer, we’ve taken a sixties-era cocktail and reimagined it as an icy blender drink. The Frozen Habitant (recipe page 127) whirls Canadian whisky, maple syrup, lemon juice and bitters into a polar vor- tex, yielding a smooth, refreshing libation that’s sweet, sour and smoky. Have this one at the ready for Victoria Day and for barbecues through to fall. Visit the Cocktail of the Month page at lcbo.com/fdcocktail to watch this drink being made. Cocktail of the month The Frozen Habitant

Gifts that sparkle perfect presents

When it comes to giving wine—whether it’s for Mother’s Day, Father’s Day or any alfresco occasion—it’s hard to go wrong with bubbles. Here are three bottles at three different price points to give this season.

For the bruncher

For the locavore Trius Brut VQA LCBO 284539, $29.95

For the university graduate Piper-Heidsieck Brut Champagne LCBO 462432, $59.95 Known for its iconic red label, this Champagne is relatively light in style, with a remarkably intense flavour and a lip-smacking finish.

De Chanceny Crémant de Loire Brut Rosé LCBO 211466, $20.90 Made from Cabernet Franc, this delicate crémant rosé has red berry flavours and a frothy mousse.

From Niagara-on-the-Lake, Ont., Trius’s traditional-meth- od sparkler delivers green apple notes, nutty complexity and bracing acidity.

Taking pride Sour Puss, the maker of sweet, sour and colourful liqueurs, is a proud supporter of the rainbow during Toronto Pride. Not only does it sponsor drag brunches, host cocktail classes and partner with local influencers, but the brand also matches donations to LGBTQ2+ community non-profits. Follow along on Instagram with #SourPussPurrride . Sour Puss Raspberry Liquor ( LCBO 518670, $20.95 ) Sour Puss Pineapple Coconut Liquor ( LCBO 439620, $21.95)

Sour Puss Apple Liquor ( LCBO 518688, $20.95) Sour Puss Blue Liquor ( LCBO 601518, $20.95)

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EARLY SUMMER 2021 FOOD & DRINK

NEW

MADEWITH real fruit juice and real good vibes.

CALORIES PER 355 M L 130

alc./vol. 6 %

@SWAYBEVERAGES KEEP IT REAL

Must be legal drinking age. Please drink responsibly.

INSIDE SCOOP

Who to follow: @caribbeanpot

The mouth-watering Instagram account of Hamilton, Ont.-based cookbook author and food personality Chris de la Rosa explores “the rich and diverse culi- nary culture of the Caribbean.” He’s even more popular on YouTube—with over 700,000 subscribers—where his channel CaribbeanPot offers entertaining cook- ing demos, including 20-Minute Curried Chicken and the Best Stewed Oxtails.

Less is more WHAT’S NEW

As we head into summer, be sure to check out the ready-to-drink shelves at your local LCBO. From seltzers to smashes to vodka sodas, there are dozens of new options with less sug- ar, reduced alcohol and fewer calories. Here are four bevvies to look for.

Dig into our contributors’ favourite burgers!

Georgian Bay Peach Half Smash LCBO 19136, 355 mL, $2.70 Ace Hill Strawberry Grapefruit Vodka Soda LCBO 19155, 355 mL, $2.75

Jack Daniel’s No Sugar Cola LCBO 19099, 355 mL, $3.00 SoCIAL LITE Mango Lemonade LCBO 19115, 473 mL, $2.95

WHO TO FOLLOW IMAGES BY GERARD RICHARDSON

Best burgers Can’t decide which Food & Drink burger recipe to make this weekend? To narrow things down, we asked some of our contributors to pick their all-time favourites. Jennifer MacKenzie chose her “over-the-top” Turducken Burgers—double-stuffed patties of turkey, chicken and smoked duck glazed in cherry barbecue sauce. Christopher St. Onge went with his Thai-inspired Lime Leaf Pork Burger with Chili-Garlic Jam and Lime- Glazed Bacon. And I picked my Smash Burgers with Cheese, Pickles and Special Sauce. These juicy, fast-food-style burgers are cooked in a cast iron skillet, which can be heated on the grill to keep the party outdoors. Find the recipes at lcbo.com/fdearlysummer21.

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EARLY SUMMER 2021 FOOD & DRINK

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Risin’ bison Saved from extinction 150 years ago, bison are thriving again thanks to hundreds of mostly small family farms across Can- ada. Always a chef’s favourite, this nutritious and eco-friendly protein is showing up at more grocery stores and butcher shops. By Dick Snyder TRENDSPOTTING

Taste Bison is rich, nutty and earthy—like high-quality beef, but less fatty. Health It’s about 25 percent lower in fat and calories than beef, and high in vitamins and minerals. Sustainability Bison roam free on grass- lands reclaimed from com- mercial grain production, and many farms are carbon- negative—meaning they sequester more carbon than they emit. Bison du Nord (bisondunord.com), a ranch near North Bay, Ont., follows guidelines for regenerative farming, which requires a 100-year sustainable stew- ardship plan. Look for bison meat that has been certified by A Greener World.

Cook Scott Vivian, chef-owner of Beast in Toronto, says bison is “one of our most popular whole-animal dinners.” He recommends pan-frying or grilling and, as with any quality steak, seasoning simply with salt and pepper. Since bison is so lean, Vivian doesn’t recommend cooking it past medium-rare. Buy Find it at select grocers and butchers, including Loblaws, Longo’s and Woodward Meat Purveyors (woodwardmeats.com). Ground bison is around $17 per pound, and strip steaks are $35 per pound. See the Canadian Bison Association (canadianbison.ca) for more details.

TRENDSPOTTING Low and behold

The trend of lower-alcohol-by-volume (ABV) drinks has now entered the spirits section. Here are two options to lighten up your summer.

18.8 Vodka LCBO 15282, $28.20

Botica Low Alcohol Gin LCBO 13736, 500 mL, $26.95 This small-batch Spanish gin has only 14.5% alcohol, about the same as red wine. It’s not the best gin for a Martini, but it’s excellent with tonic.

Distilled in Niagara Falls, Ont., for nearby Brampton-based Fluid Assets, this local spirit has less than half the alcohol of tra- ditional vodka. Try it in a vodka soda or Moscow Mule.

Light fixture WHAT’S NEW

The most beloved brand of Irish cream has em- braced its lighter side. Packaged in a bright white bottle, Baileys Deliciously Light ( LCBO 19419, $30.45) has the same richness and flavour as the original with 40 percent less sugar and fewer calories. Add a splash to your weekend iced coffee, or pour it over ice cream for an adult sundae.

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EARLY SUMMER 2021 FOOD & DRINK

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SEASONAL SIPS

Stuck in a Pinot Grigio rut? There are plenty of interesting, affordable light whites to gently nudge you out of your comfort zone. From Austria, zesty Winzer Krems Grüner Veltliner 13 ( LCBO 375022, $13.95) delivers grapefruit flavour and Grüner’s patented white pepper spice. Lightly effervescent Casal Garcia Vinho Verde DO ( LCBO 530261, $9.95) from Portugal is a juicy summer favourite—chill well and serve with grilled seafood. Finally, Spain’s remarkably consistent Marqués de Riscal Rueda DO ( LCBO 36822, $14.20) is fresh, medium-bodied and a great introduction to the Verdejo grape. Light whites

DAY TRIPS

Pick your own right now Ontario has an abundance of farms where you can pick your own fresh goods. We’ve rounded up a few great spots that go above and beyond loading up on freshly picked pints to offer DIY bouquets, must-try house-made sweets and food trucks, plus entertaining events. Each visit is worth making a day of it, but please do confirm hours before you head out! By Victoria Walsh

Andrews FarmMarket &Winery, Milton, andrewsscenicacres.com Go to load up on a haul of in-season options, like strawberries, rhubarb and asparagus. Stay for the walking trails, animal corral and playground, plus barbecue lunch and custom ice cream on weekends—request your favourite fruits, which are then pressed into ice cream or frozen yogurt (a combination of peach and raspberry is said to be life-changing). Mark your calendar for later in the summer so you can visit the Sunflower Kingdom for a stunning photo op and to pick some pretty peonies and dahlias. Kick off the season by picking your own luscious strawberries from this third-generation family farm—later, you’ll find raspberries and apples. Be sure to pop by the family’s neighbouring farm to check out their play area if you have littles. Pick up rotating offerings like rainbow fudge in celebration of pride, seasonal strawberry hard ap- ple cider and flavoured sparkling water, and don’t miss their specialty doughnuts, made with ingre- dients like strawberry, blueberry and pumpkin. Downey’s is famous for their pumpkin doughnuts, producing them all year (and even starting the baking process at 4 a.m. in the peak of fall). Downey’s Strawberry & Apple Farm, Caledon, downeysfarm.com

Brooks Farms, Mount Albert, brooksfarms.com

Love bramble- or mixed-berry pie? We’ve got just the stop for you. A visit to Brooks means you can gather classic strawberries, plus berries that aren’t as commonly available for pick-your-own, like saskatoon berries, gooseberries, and red and black raspberries. Plus, currants and fresh peas are ripe for the plucking too. Be sure to grab some maple muffins (made with syrup from Brooks’s sugar bush) and have the house-smoked pulled pork at their food truck. Check in on their events throughout the season, as they often have local vendor markets and visiting food trucks, and hope to host a food truck festival in the future.

PICK YOUR OWN IMAGE BY ©ISTOCK.COM/ZORANM

Strawberry Creek Farms, Newmarket, strawberrycreekfarms.ca

This is the perfect choice for a day of strawberry picking! If you want to add to your personally plucked pints, their market is an excellent one-stop shop for

when you’re going away for the weekend. Find Ontario meats, local Sheldon Creek dairy, fresh cheese curds, butter tarts and pies. Look out for special treats that pop up, like iced coffee. I once had the pleasure of enjoying tasty poutine from their food truck while watching pumpkins being catapulted into the field.

Check on upcoming farm events by visiting summerfunguide.ca/fun-farms-u-pick-markets.

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EARLY SUMMER 2021 FOOD & DRINK

THIS SIP IS BANANAS.

ONLY FOR A LIMITED TIME. GET RIPE ON IT,

W

E

N

RAINBLOW YOUR MIND

3 FLAVOURS ARE BETTER THAN 1

Enjoy responsibly. Must be legal drinking age. ® Palm Bay beverage co., Used under license.

INSIDE SCOOP

TRENDSPOTTING Join the club

With the boom in food subscriptions, you can now get everything from artisanal spices to heat-and-serve pizza delivered right to your front door every month, just like your favourite magazines. Here are four local outfits worth checking out.

The Cheese Bar thecheesebar.ca The popular Cheese Club from this Windsor, Ont., shop offers a few options, ranging from just cheese to a more substantial box of charcuterie and accou- trements. Every subscriber gets three cheeses per month, all from Canada, with a minimum of one pound of each. The Gorgeous Spice Company thegorgeousspiceco.com Offering 3-, 6- and 12-month memberships, this company de- livers a unique small-batch spice blend plus one of the blend’s key spices every month. To teach and inspire, they also email you a recipe-packed ’zine, a chef’s podcast and a playlist, all geared to each month’s theme.

General Assembly Pizza gapizza.com Born out of the pandemic, the world’s first pizza subscription delivers frozen, vacuum-packed 10-inch pizzas all over central and southwestern Ontario. The pies are naturally leavened, come in 10 gourmet flavours and go from freezer to table in under seven minutes. Butcher Box butcherbox.ca This Mississauga, Ont., com­ pany offers quality frozen meats raised in Ontario, including free- range chicken, grass-fed beef and centre-cut bacon. There is a lot of choice and flexibility, and boxes cater to everyone from a single condo dweller to a hungry family of five.

ASK AN EXPERT Twist and sprout

Sprouts and microgreens are healthy, tasty and grown right here in Ontario. To learn more about the verdant shoots, we talked to Steve Bacon, who runs Four Season Greens (fourseasongreens.com) with his wife, Sharon, in Muskoka.

What are some of the advantages of growing sprouts inOntario? If you want to grow food 12 months of the year, sprouts are the easiest to do. In one to two weeks, you get fresh, nutrient-dense food. You can get everything you need from sprouts. It’s why many herbivores can live off just grass. What is the difference between sprouts andmicrogreens? They’re basically the same—seeds grown to the first set of leaves, called cotyledons. Sprouts are grown in water, and you get the whole plant. With microgreens, the seeds are in soil, and you let them grow a little bit longer and then cut them above the soil.

Is it easy to grow sprouts at home? We have short video courses on our website showing a step-by-step for both sprouts and microgreens. It just takes a minute to water three times a day, and you’re in business. It’s very economical: 30 to 40 cents’ worth of seeds will give you one pound of sprouts. Any tips for the home grower? Alfalfa and clover are two of the easiest to grow. The key is to switch them from a jar to an open mesh basket after four days, which allows them to breathe and eliminates mushiness. Expose them to light in the kitchen or a north-facing window. And use cold water: Sprouts give off heat when they grow, and it cools them down.

Beyond sandwiches and salads, what are some interestingways to use sprouts? A lot of people say, “I can’t eat those hairy little things!” So throw them in smoothies. Moms are always hiding things that way.

PORTRAITS BY COLIN WILKINSON; SPROUTS BY ©ISTOCK.COM/ANTIMARTINA

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EARLY SUMMER 2021 FOOD & DRINK

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TRENDSPOTTING Drink pink

DINNER’S READY Insta- summer

Fromwine to spirits, pink drinks are red hot. Here are three bottles to put a tint in your glass.

Gran Passione Rosato IGT Veneto LCBO 13522, $15.95 This medium-bodied Merlot-based rosé is wonderful on its own or in a spritzer with an orange twist.

Absolut Juice Strawberry Edition LCBO 13188, $32.95 Pour this pink vodka— made with real strawberry juice—in a highball glass with soda and ice, and garnish with a lime wedge.

Malfy Gin Con Rosa LCBO 636068, $41.45 Infused with rhu- barb and pink grape- fruit, this lovely Italian gin will take a Greyhound to the next level.

Just because braising season is over doesn’t mean you have to put away the Instant Pot. The beloved appliance can save you time on dozens of summer favourites. For example, it makes quick work of beans and whole grains for a wide range of salads. The same goes for pork shoulder or other tough cuts of meat for lettuce wraps, tacos and saucy sandwiches. And when corn is in season, whip up a creamy chowder or Cajun shrimp boil. You can even use the Instant Pot for dessert, be it a peach cobbler or cherry- topped cheesecake.

Shop the Issue at lcbo.com/ fdearlysummer21

Make your drinks blush this summer.

THE TAKE-AWAY

Taco Tuesday

From its cheesy pupusas to its beefy burritos, Latin American cuisine is usually paired with colourful sodas or ice-cold cervezas . If wine is your drink of choice, try opening Flat Rock Riesling VQA ( VINTAGES ESSENTIALS 43281, $17.95) on your next taco night. This zesty, local white has the complexity to match the bold flavours— and a hint of sweetness that will temper any chili-fired heat.

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Summer Ready

Lola Sparkling Rosé and Pinot Grigio are now available in individual 250 ml aluminum bottles. PORTABLE • RESEALABLE • RECYCLABLE Sip into summer with Lola.

Please Enjoy Responsibly.

INSIDE SCOOP

Impressive spreads From Canadian chef Chuck Hughes’s pantry to your backyard, My Kitchen Staples (three 375-mL jars, $19.99) fea- tures a tasty trio of mild spreads: Pepper, Eggplant and Antipasto. Besides topping burgers and hot dogs, try adding to pasta, omelettes and more. Available exclusively at select Hudson’s Bay stores and thebay.com.

4 things New summer essentials These convenient boxes—and a handy bucket—are ready to gift, or to take backyard grilling from everyday to gourmet.

By Brenda Morrison

Stock up, only available in the summer.

Famous burgers Cause for celebration! Burgers from Webers, the famous cottage-drive must-stop, are now available in the freezer section of most grocery stores, including Loblaws and Fortinos. Each reusable bucket contains 10 pre-made burgers ($14.99).

Send as a gift or order online to give in person.

Spice route Crafted in small batches by The Muskoka Pantry, the Global Grillers Kit (six 2-oz tins, $45) offers a tasty trip around the world with exotic spice blends, including Jamaican Jerk, Indian Spice and Smokey Afri- can. Available online at themuskokapantry.com.

Gourmet condiments Classic condiments have been taken to a whole new level with Salt Spring Kitchen Co.’s Gourmet Burger Collection (three 125-mL jars, $25). Instantly upgrade an everyday burger with Candied Jalapeño Relish (a must try!), Spicy Tomato Savoury Spread and Charcuterie Mustard. For retailers, visit saltspringkitchen.com.

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91 POINT RATING

CELEBRATING OUR HISTORY. CONTINUING THE LEGACY.

Since 1970, Stag’s Leap Wine Cellars has showcased Napa Valley’s amazing wines to the world. We carry our history forward with true passion and dedication to express the distinct character of our historic estate vineyards. We invite you to enjoy a glass of our Cabernet Sauvignon, always available at the LCBO as a Vintages Essential.

LCBO # 708982 PRICE: $ 89.95 NEW VINTAGES ESSENTIAL

BASICS

The myth that a white wine should be served in a smaller glass than a red is just that: a myth. A larger bowl and gently narrowing rim help amplify and focus the aromatics in any wine— and will help make your Chardonnay sing.

Chardonnay is the second most planted white grape in the world. This fact alone should give you a sense of its importance among winemakers and wine lovers. Why is it so special? Well, Chardonnay is remarkably adaptable to growing regions, which means it can flourish in climates from South Africa’s ocean coast to Chile’s Andean hill­ sides and from the cooler reaches of Northern Italy to the desert climes of Sicily. It loves Burgundy’s golden slopes, the cool lakeside plains of Prince Edward County, Ont., and New Zealand’s ocean breezes. Wine­ makers love it because it can handle a variety of oak treatments, types of fermentation and viticulture (grow­ ing and harvesting) methods. What you need to know is that in all its iterations, Chardonnay is an incredibly food-friendly wine, as perfect for dinner for one as it is for a family meal or special toast (Cham­ pagne, after all, typically contains Chardonnay). For these reasons, it offers an incredible range of flavour profiles—so many variations, in fact, that there really is a Chardon­ nay for everyone. You may just not know it yet. Read on and get ready to excite your taste buds.

Meet your match

Don’t like Chardonnay? Perhaps you just haven’t found the right one. Our style guide to this crisp white may change your mind, even if you’ve subscribed to the ABC movement.

By Dick Snyder | photography by darren kemper

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FOOD & DRINK EARLY SUMMER 2021

MEET YOUR MATCH

Round and flavourful STYLE These wines have more substance, flavour and texture than other styles. It all adds up to extra “oomph,” whether that’s tropical, savoury or silky. Their alcohol levels are slightly higher, and they have more body and aromatic complexity. LOOK FOR “Oak aging” on the label, which imparts sweet spice, va- nilla and toasty flavours; “Aromatic & Flavourful” or “Medium-Bodied & Flavourful” on the LCBO shelf label. Expect flavours of ripe or baked apple, orange, fresh mushroom and sweet basil. REGIONS Find great Ontario and

Ontario Packed with per- sonality and a won- derful perfume, this wine is made with a special clone of Chardonnay known for full flavour and a slightly herbal edge. Cave Spring Estate Chardonnay Musqué VINTAGES ESSENTIALS 246579, $17.95

Burgundy Delicious and the quintessential Char- donnay, this one has ripe apple, citrus, delicate herbal tones and a hint of vanilla spice. It’s complex and spicy enough for intricate dishes. Louis Jadot Chardonnay Bourgogne VINTAGES ESSENTIALS 933077, $24.95

California This Sonoma beauty delivers California sunshine in a ripe, fruity and beautifully balanced wine. It’s pretty, with enough heft to carry richer, more serious food matches. La Crema Sonoma Coast Chardonnay VINTAGES ESSENTIALS 962886, $29.95

The savoury and citrus flavours of Firecracker Chicken Salad (recipe at lcbo.com/fdearlysummer21)

make fast friends with a round and expressive Chardonnay.

Burgundy wines, plus those fromNapa, Calif., and Wash- ington. PAIRINGS These medium-­ bodied wines are great with global cuisines, matching well with spicy and savoury foods.

Winemakers use oak like cooks use seasonings on food. Even neutral (used) oak barrels add texturewithout detracting from awine’s bright fruitiness.

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B E YO N D MATE R I AL

MEET YOUR MATCH

STYLE Fruity and perfumed, with a light body, low alcohol and crisp acidity—these are bright and lively wines. Like dry Riesling and Sauvi- gnon Blanc? Try these. LOOK FOR “Unoaked” on the label; “Light & Crisp” or “Light & Fruity” on the LCBO shelf label. Flavours of apple, lemon, lime, peach and/or pear. Flinty or stony notes in these wines are often described as “mineral.” Fresh and fruity

Warmer-region wines might have tropical flavours like pineapple or mango. REGIONS Find great examples from Ontario, Chile, New Zealand and Burgundy (especially Chablis). PAIRINGS Think aperitif— great for casual occasions and cocktail parties.

Salty snacks are perfect. Crushed Pea Crostini with Westphalian Ham soars. Find the recipe at lcbo.com/fdearlysummer21.

Lightly oaked winesmight be added to the blend for their subtle spice and texture. But thesewines are always lively, fresh and fruity.

Chile Pure fresh fruit with crisp apple and melon flavours, this wine is superb value and deli- cious with a variety of simple snacks. Cono Sur Chardonnay Organic LCBO 230565, $14.25

Ontario It’s all about the fruit. Ripe and juicy, with no oak influence, just fresh and lively, and a good match for light dishes and cocktail treats.

Burgundy Chablis is Chardon- nay ground zero. This citrus-driven wine delivers tons of mouth-watering zest. Perfect for oysters and tasty, salty bites. Bouchard Père & Fils Petit Chablis LCBO 51466, $26.50

Inniskillin Unoaked Chardonnay VQA LCBO 66266, $14.45

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SUMMER’S HERE AND THE SIPPIN’ IS JUICY

@COWBEL LBREWI NG | COWBEL LBREWI NG . COM | PLEASE ENJOY RESPONS I BLY

A classic match for a big, rich and oaky Chardonnay is this creamy and earthy Mushroom Risotto (recipe at lcbo.com/­ fdearlysummer21).

MEET YOUR MATCH

Rich and complex

STYLE These are usually a win- ery’s top tier, crafted from the best fruit sourced from prestigious vineyards, often with older vines. They’re concentrated, rich and full-bodied, with glorious texture often described as “supple” or “silky.” LOOK FOR Deep gold colour. On the label, look for “hand-picked,” “hand-sorted” and a mention of new French oak barrels. On the shelf label, seek “Medium-Bodied & Flavourful” or “Full-Bodied & Rich.” Flavours of ripe apple, citrus, guava, persimmon and mango, and spices like clove and vanilla. They’re buttery, textured and rich. REGIONS These wines are at home in Burgundy (especially Cote d’Or), Napa and Sonoma, On- tario, Australia and South Africa. PAIRINGS With big dishes like lobster or veal in cream or mush- room sauce. Look for almond, hazelnut and other umami flavours, as thesewines are generally designed for longevity, which comes with lengthy barrel aging.

Ontario Superb value in a full-­ flavoured and remark- ably deep Chardonnay. It’s a perfect match with richer dishes and creamy sauces, but also a delicious sipper.

California This is Napa in a re- strained and refined style: apple, lemon, elegant spice, and a long and supple finish. It’s classy, and irresistible in any setting. Beringer Napa Valley Chardonnay VINTAGES ESSENTIALS 84988, $25.95

Burgundy A definitive Burgundi- an style with ripe ap- ple, melon, citrus and sweet oak spice, it’s a voluptuous wine that perfectly demon- strates the beauty of quality French oak. Bouchard Père & Fils Pouilly-Fuissé LCBO 56580, $35.95

Speck Brothers Family Tree “The Goat Lady”

Chardonnay VQA LCBO 16792, $16.95

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WINE CAN CORNISH HENs WITH SUMAC & POMEGRANATE MOLASSES Recipe on page 131

Fire it up! Polish your grill, stock up on fuel and get ready for another epic season of roasting, sizzling and searing with these barbecue tips, hacks and recipes. By Eric Vellend with Tonia Wilson-Vuksanovic photography by James Tse

WINE CAN CORNISH HENs WITH PARSLEY, HONEY & PECANS Recipe on page 132

FOOD & DRINK EARLY SUMMER 2021 1 WINE CAN CHICKEN

age chicken. They are, however, perfect for Cor- nish hens. Try Bodacious Pinot Grigio ( LCBO 10426, 250 mL, $3.95) in Wine Can Cornish Hens with Parsley, Honey & Pecans or Lindeman’s Shiraz ( LCBO 647719, 250 mL, $4.45) in Wine Can Cor­ nish Hens with Sumac & Pomegranate Molasses.

Beer can chicken has a brand new bag. With wine in a can so widely avail- able, it was only natural to swap it for suds in the be- loved poultry preparation. Red or white, the wine steams the bird from the inside, giving it a certain French flair. There is one caveat: Most wine comes in 250-millilitre cans, which are too small for the aver­

What is a Cornish Hen? It is a specific breed of small chicken originating from England. They can be either male or female and typically weigh from 1 1/2 to 2 lbs (680 to 905 g), making them ideal for individual portions. Upcycle Hack If you don’t have a can of wine available for the recipe, use a small-format soda or tonic water can. Rinse it well and fill halfway with your choice of wine.

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FIRE IT UP! 2 FIRE STARTER

Propane check Wondering if you have enough propane for dinner? Before you light up the ’cue, pour hot water down the side of the tank. Pat your hand down the tank: When it goes from warm to cold, you’ve found the level.

If you want to fire up charcoal without lighter fluid or expensive gadgets, there is an under­ appreciated method used among backyard chefs. Build a mound of charcoal (lump or briquettes), and burn four hot spots with a blowtorch. To get things moving along, a hair dryer (set to cool) will huff and puff and blow your fire into white-hot coals in no time.

4 CLEAN YOUR GRILL WITHOUT A BRUSH

If your grill brush has reached an unsightly state, you can clean your grate with two common house­ hold items. Make a ball of foil to rub over the hot grate with a pair of tongs. Or use the cut side of half an onion: The acidity and moisture act as natural cleaners, plus it flavours the grill.

03

Fish that won’t stick Do you have trouble grilling fish without it sticking and falling apart? Here’s a simple trick: Make an aromatic bed of citrus slices and herb sprigs, and then place the fish on top, cover and grill. Winning combos include lemon and dill, and orange and rosemary.

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FIRE IT UP! 5 + Choose a protein that will produce tender skewers, such as beef and pork ten­ derloin, boneless chicken thigh and breast, shrimp, scallops and thicker, firmer fish such as salmon and halibut. + Cut meat across the grain and into pieces of equal thickness so they cook evenly. + Make sure vegetables with

MISO PORK & JAPANESE EGGPLANT SKEWERS Recipe on page 131

THE ART OF THE SKEWER

Nothing says summer like food on a stick. Here’s how to take your kebab game to the next level.

the skewers by ingredients that will hold them in place. + Marinate your meat before­ hand to add flavour and tenderize. + If using a sweet marinade, be sure to grill over a low heat and check often to prevent burning. + Use two skewers for foods that tend to shift, such as fish and shrimp. Run the skewers side by side through all the ingredients—­ this keeps everything uni­ form and in place.

a high water content, such as zucchini and mushrooms, are firmly bookended on

Stick it to ’em!

Here are your skewer options. + Bamboo skewers, while disposable, are biodegradable. + Metal skewers are solid and reusable, and last a lifetime. + Shaped like a small sword, a Middle Eastern kebab skewer is flat, which is great for encasing with seasoned ground meat. PRO TIP: To eliminate the 30-minute soaking time for bamboo skewers, place in a glass baking dish with enough water to cover. Microwave on high for 2 minutes and then drain, let cool and start skewering!

Get your global grill game on Many of the world’s delicious street foods are meat and vegetables on sticks—google

Depending on the type of skewer you make, think about having a side sauce to dip into. Tzatziki, hummus, raita, hot barbecue sauce, ajvar and aïoli all make great options. A little dip can’t hurt

“street food skewers” for a world of inspiration!

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FIRE IT UP!

6 To recreate charred and chewy restaurant pizza at home, a pizza stone or steel makes all the difference. Made of ceramic or steel, it absorbs and retains the intense heat of the grill, simulating the base of a commercial pizza oven. This essential tool will transform your backyard into a neighbourhood pizzeria and turn out perfect pies every time. You can find pizza stones and steels at most housewares stores—Lee Valley (leevalley.com) carries a set of four square stones, which can be placed together for one large pizza or spaced separately for individual pies. TURN YOUR GRILL INTO A PIZZA OVEN

GRILLED “PIZZAAL TONNO” WITH TOMATO &

HERB SALAD Recipe on page 132

The right tools

Rolling pin— to roll out the dough (though a wine bottle will do in a pinch). Pizza stone or steel— for a crisp crust. Pizza peel— a wood or metal spatula-like tool for transferring the pizza from counter to grill and back again. Pizza wheel— to make quick work of cutting a pizza.

Pizza Perfection Make sure to have all your ingredients prepped and at the ready, just as a pizzaiolo would. This allows you to work quickly and not get pulled away from the task at hand. Avoid leaving toppings on the dough for too long, or it will get soggy and be tricky to transfer. And always keep a bowl of flour handy to lightly dust any surfaces the dough touches, such as your work surface, rolling pin or pizza peel. PRO TIP: Semolina flour makes sliding a pizza off the peel a breeze.

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MADE IN TRENTINO, ITALY

C a p t u r e d i n M e z z o c o r o n a ’ s v i l l a g e , T r e n t i n o . D r i n k M e z z a c o r o n a R e s p o n s i b l y

Mezzacorona wines transport you to Trentino with just one taste. Enjoy our crisp Pinot Grigio and flavorful Pinot Noir, both elegant expressions of this beautiful land.

A U T H E N T I C . S U S T A I N A B L E . I T A L I A N .

www. m e z z a c o r o n a . i t |

Trentino has been named “Wine Region of the Year 2020” by Wine Enthusiast .

SUSTAINABLE QUALITY.

FIRE IT UP! 7

8 MISSING LINK

If you’ve got a vegan coming over for dinner, there are a number of easy-to-cook plant-based proteins to throw on the grill. Cut extra-firm tofu into chunks and thread onto skewers with veggies and a bold marinade. Pick up a package of Impossible Burger (Sobeys, 340 g, $11.99), a vegan faux mince for next-level veggie burgers. Or grill a hunk of seitan (a.k.a. wheat gluten), glaze with teriyaki sauce and slice it like a steak. Plant-based proteins

and remove from the heat. When they’re hot, drain and quickly grill to crisp and char the exterior. Once you’ve embraced this two-step method, there’s no going back.

Hot dogs and other precooked sausages have a tendency to dry out on the grill. For moist, juicy links every time, give them a bath first. Bring a pot of water to a boil, add your dogs, cover

9 GRILLING CORN Boiling corn for a crowd can turn into a logistical nightmare. There is a better way. Soak ears of corn in their husks for two hours. Drain and grill over high heat, turning occasionally, until nicely charred, about 15 minutes. Place in a stockpot or clean cooler, drape with a kitchen towel and cover with a lid for up to two hours. The corn stays hot while you’re grilling the rest of dinner, and when it’s time to serve, just peel and eat!

10 When it comes to grill- friendly wines, turn to Ontario. Here are my top three picks. Best BBQ wines

Henry of Pelham Cuvée Catharine Rosé Brut VQA LCBO 217505, $32.95 Delicious with fish, chicken and even lamb, this pink sparkler goes with just about everything. Try with: Grilled “Pizza al Tonno” with Tomato & Herb Salad

Tawse Sketches of Niagara Riesling VQA LCBO 89029, $18.95 This racy, off-dry Riesling is the perfect pour with pork, from slow-smoked ribs to spicy sausages. Try with: Miso Pork & Japanese Eggplant Skewers

Malivoire Gamay VQA LCBO 591313, $19.95

This bright, fruity red is light enough to enjoy with grilled salmon, and it has enough heft to match a juicy cheeseburger. Try with: Wine Can Cornish Hens with Sumac & Pomegranate Molasses

GRILLED CORN BY MRZAZAZ/ADOBE STOCK

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