LCBO Food & Drink Early Summer 2022
Welcome to the Early Summer 2022 issue of LCBO Food & Drink.
EARLY SUMMER 2022
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TRAVEL GUIDE 2022 / 23
PRINCE EDWARD COUNTY LAKE ERIE NORTH SHORE EMERGING REGIONS
NIAGARA ESCARPMENT & AREA NIAGARA-ON-THE-LAKE & AREA
Click to Read & Plan Your Visit
YOU ARE HERE! Please confirm winery hours prior to visiting.
GREAT WINE IS IN OUR NATURE
Made from 100% sustainably sourced grapes
Latitude Sauvignon Blanc Wonderfully aromatic, fresh tasting wines from Marlborough’s ‘Golden Mile’, a strip of land covered with ancient sunstones and highly regarded for its outstanding grape-growing conditions.
Classic Sauvignon Blanc A fruit forward Marlborough Sauvignon Blanc that reflects
Lighter Sauvignon Blanc Grapes harvested early to produce a full flavour profile and wines that are 25% lower in alcohol * .
the unique terroir of our stone-studded vineyards.
* Compared with Stoneleigh ® Sauvignon Blanc.
Learn more about Stoneleigh at stoneleigh.com .
In the mooD for Italian tonight?
Taste the Italian Roots. Quality Beer. Authentically Made.
STOC U H
The delicious gin from Italy CIAO MALFY!
EARLY SUMMER Contents
SPLENDOUR ON THE GRASS Take it outside: Our delectable picnic menu caters to the whole crowd. BY CHRISTOPHER ST. ONGE 98 ’ADE TO ORDER Homemade ’ades star as a fruitful source of flavour for new and refreshing summer cocktails. BY VICTORIA WALSH 104 KINDRED SPIRIT Styles and ages, cocktails and recipes—here’s everything you need to know about rum. BY CHARLENE ROOKE WITH JESSE VALLINS 112 LOAFING AROUND Yogurt cake, banana bread and cornbread show off their versatility in sweet and savoury ways. BY ERIC VELLEND
ON THE COVER The darker side of rosé, page 77.
Photography by Maya Visynei
PHOTOGRAPHS BY (TOP) ROB FIOCCA; (BOTTOM RIGHT) DARREN KEMPER
FOOD & DRINK EARLY SUMMER 2022 7
In Every Issue
Bring on the Bubbles Summer drinks sparkle thanks to Prosecco’s bubbly personality. BY MICHELLE P. E. HUNT AND LAURA PANTER Salad for Dinner Easy, nutritious and right on-trend: salad + grill = perfect weeknight meals. BY JENNIFER MACKENZIE Less is More What you need to know about low- and no-alcohol wines, beers and spirits. BY CHRISTINE SISMONDO Cold Comforts Skip the dairy with satisfying plant-based frozen treats—no fancy equipment required! BY VICTORIA WALSH The Darker Side of Rosé Rosé gets serious! Explore the more complex appeal of deeper shades of pink. BY DICK SNYDER Sweet Spot Today’s most sophisticated desserts bring a pinch of saltiness to the sweet. BY SOO KIM Summer Stock All the newest drinks, flavours and formats for seasonal entertaining. BY JESSICA HURAS In Full Bloom Edible flowers add beauty and subtle fragrance to your culinary repertoire. BY IRENE MATYS Pineapple Express In season now, juicy pineapple stars in both sweet and savoury recipes. BY VICTORIA WALSH
Inside Scoop The latest bits, bites and sips to keep you in the know. BY ERIC VELLEND
A Splash of Vodka Creamy vodka tomato sauce gives homemade pizza pizzazz! BY ERIC VELLEND
PHOTOGRAPHS BY (TOP) JAMES TSE; (BOTTOM LEFT) MAYA VISNYEI; (BOTTOM RIGHT) VINCENT NOGUCHI
8 FOOD & DRINK EARLY SUMMER 2022
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EARLY SUMMER 2022
Chief Marketing and Digital Officer, LCBO Vanda Provato
EDITORIAL Editor Jody Dunn Drinks Editor Charlene Rooke Food Editor Eric Vellend Content Editor Victoria Walsh Publication Coordinators Leslie Bolter, Tricia Lahde Publication Assistant Piper MacFadyen
Meatless recipes and cooler picks for your next camping trip
ART Creative Director Vanessa Wyse, Studio Wyse
Associate Creative Director Lucinda Wallace Senior Designer Hannah Browne Studio Manager Jenna King Photo Editor Sarah Palmer
CONTRIBUTORS Rob Fiocca, Lindsay Guscott, Christine Hanlon, Katie Hayden, Michelle P.E. Hunt, Jessica Huras, Darren Kemper, Soo Kim, Jennifer MacKenzie, Irene Matys, Andrea McCrindle, Vincent Noguchi, Laura Panter, Charlene Rooke, Christopher St. Onge, Christine Sismondo, David Sparshott, Michele Sponagle, Dick Snyder, James Tse, Jesse Vallins, Eric Vellend, Maya Visnyei, Victoria Walsh, Genevieve Wiseman
Coming Next Issue AVAILABLE JUNE 29
PRODUCTION Production Coordinator Judy Haverkort Production Assistant Everton Smith Prepress Levon Gosdanian
SALES Publisher Wayne Leek
Kirby Miller, Beaches Media Services email@example.com
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 1.800.668.5226 or 416.365.5900. TTY Only: 416.864.6898 or 1.800.361.3291. 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 29, Number 4. Food & Drink is printed on paper that contains 10 per cent post‑consumer fibre. Food & Drink is recyclable in communities participating in magazine recycling programs. Publication Mail Agreement No. 40064521 Return undeliverable Canadian addresses to: Food & Drink , 100 Queens Quay East, 9th Floor, Toronto, ON, M5E 0C8 ISSN 1195-5988 Many of the products featured in this issue are available to purchase online at lcbo.com.
CHILL OUT! Incredible ice cream cocktails for hot summer days
BACKYARD CARNIVAL Party food inspired by the fun of the fair
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.
MELON MEDLEY Showcase Ontario melons in sweet and savoury ways
10 FOOD & DRINK EARLY SUMMER 2022
From our President & CEO
Dear friends, Summer is on the horizon, the days are warming up and many of us are getting safely back together with friends, family and the broader community. We recently brought back in-person LCBO events and I’m delighted to say they are proving as popular as ever. We are also continuing the series of virtual events that we initiated during the pandemic—a great way to learn about our products and the people behind them from the comfort of your own home. You can find details of all our in-person and virtual events at LCBO.com. Speaking of events, Pride parades are back and the LCBO is honoured to once again be an official sponsor of Pride Toronto, celebrating our diverse customers, employees and partners across Ontario. Through our Spirit of Sustainability platform, we will be fundraising for a collective group of charitable organizations who share our mission to support the 2SLGBTQ+ community. We will also highlight the incredible work of our Good Partners—the people and products who are creating a positive impact on the community. This Pride, customers can feel good about their purchases at the LCBO, knowing that together we can raise more than a glass. This year marks the 95th anniversary of the LCBO. It is remarkable to think that in the early decades, only a
dozen or so products were available behind the counter and customers needed a permit to make purchases. Today we have 677 stores and more than 28,000 products from 80 countries. And we continue to evolve. In February, we officially opened our relocated 64-year-old flagship store at the base of the 100 Queens Quay building in Toronto. The new store offers an enhanced retail experience with innovative technologies such as integrative digital kiosks. Next time you’re in downtown Toronto, please drop by and take a look around: there is plenty to discover. Now that we feel more comfortable getting out and about around the province, some of us are also thinking about travelling farther afield. Signing up for Aeroplan can help with those plans. Aeroplan Members earn Aeroplan points with every purchase in LCBO stores—and great bonus offers on promotional products (look for the new, enhanced signage). Now you can also earn points by shopping at the Vintages Shop Online. We look forward to offering you the ability to earn points on LCBO.com and the LCBO app soon.
With good wishes for a safe and sociable summer,
GEORGE SOLEAS President & CEO, LCBO
LCBO store at 908 St. Clair Avenue West in Toronto in 1964.
PHOTOGRAPH BY JAMES TSE
12 FOOD & DRINK EARLY SUMMER 2022
E V E RY Y E A R I N TH E C A S K A D D S F L A V O U R
ALWAYS BE YOUR FINEST. PLEASE DRINK RESPONSIBLY. © 2022 GIBSON’S FINEST and the GIBSON’S FINEST crest device are trade marks and/or registered trade marks of William Grant & Sons Ltd. Canadian Whisky - 40% Alc. by Vol.
@gibsonsfinest | #gibsonswhisky gibsonsfinest.ca
Summer Kick Off
Before summer gets into full swing, take the time to appreciate the small pleasures that May and June have to offer. From Mother’s Day on May 8 through to Father’s Day on June 19, there are plenty of occasions to celebrate and reasons to gather as the warm weather finally sets in. And we’re here to start the party by shining a spotlight on the best flavours and ingredients of the season, including things like edible flowers, pineapple and salty-sweet desserts. As we move our entertaining outside again, this issue offers a smorgasbord of inspiration to help you pick and choose all kinds of alfresco menus. Begin by welcoming your guests with one of our fruit ’ade cocktails, riffing on classic lemonade (page 98). “Splendour on the Grass” (page 90) opens with an amazing, crowd-sized cracker as an ideal summer appetizer. For a main course, you’ll be spoiled for choice by the array of salads starting on page 53, each one perfect for the season and hearty enough to satisfy an appetite. And as dessert, the simplest of basic loaves (page 112) can be transformed into a grand finale with any of our easy presentation ideas. What are we drinking this time of year? Lower ABV (alcohol by volume) drinks are trending, so on page 61
out the selection on page 131 and get them before they are gone! And finally, if you are just starting to explore the world of rum, Charlene Rooke’s primer on the topic explains everything you need to know (page 104). Taking over the creative reins with this issue are Vanessa Wyse and her talented team at Studio Wyse. They bring a fresh eye and decades of magazine experience to our pages, and we are very excited about the new partnership. You’ll start to notice some changes in this issue, and we will continue to evolve the look of the magazine over the coming year. As always, we want to hear what you think, so please send us a note at firstname.lastname@example.org.
we asked Christine Sismondo to break down what all the terms mean and to recommend some wines, spirits, beers and cocktails that fit the criteria. Prosecco is another beverage that has piqued our interest, so we used that as the base for several bubbly cocktails that are perfect for raising a toast (page 43). This is the time of year when all the new rosé wines show up at the LCBO; for a twist, we’ve focused on the darker styles which are famous for their food-friendly nature (page 77). Also making their way onto LCBO shelves are a whole host of new products, flavours, and formats: check
NEW LCBO WEBSITE & APP
If you haven’t already, be sure to check out the newly redesigned LCBO website and app. With an updated look and feel, they are full of useful and innovative features—including an improved search for the products you discover in Food & Drink !
JODY DUNN Editor, LCBO Food & Drink
PHOTOGRAPH BY JAMES TSE
14 FOOD & DRINK EARLY SUMMER 2022
Elevate every beverage. LG’s exclusive Craft Ice™ is round and slow-melting to keep every drink better tasting. And with the new InstaView® door, you can knock twice to see inside, letting you check for cocktail ingredients without losing your cool. Prepare to level-up your at-home cocktail experience.
LG InstaView ® Refrigerator with Craft Ice ™
Discover more at lg.ca/craftice
Craft Ice TM
Shape and clarity of ice may vary with settings, water supply and home use conditions. Must be of legal drinking age. Please drink responsibly.
Your New Summer Sipper
No detail was overlooked in the making of the newest addition to our Peller Family
Reserve portfolio. Following fermentation in state-of-the-art stainless-steel tanks
imported from Italy, this Niagara Charmat method sparkler was created to
offer you a unique wine with a fresh & fruity character and delicate fizz.
With its refreshing flavours of red berries, cherry, and a hint of strawberry
it’s time to sit back and chill with your favourite new summer sipper.
$ 14 .95 LCBO #25517
Inside Scoop The latest bits, bites and sips to keep you in the know. BY ERIC VELLEND
Feeling Blue TRENDSPOTTING
try it out in the Blue Lagoon (recipe on p. 157), our modern spin on the Blue Hawaii, a lemony ’80s highball. Curaçao is not the only blue game in town. On the more refined side, Hpnotiq ( LCBO 600981, $35.95 ) is a turquoise tropical liqueur of vodka, fruit juices and a splash of cognac. No need to mix this one: it’s delicious on the rocks.
At bars across North America, blue drinks are making a comeback as mixologists embrace their visual impact and retro appeal. The classic way to tint a drink blue is with McGuinness Blue Curaçao ( LCBO 631200, $19.95 ), an orange-flavoured liqueur that stars in everything from a Blue Hawaii to the Cosmo–like Angelo Azzurro. You can
PHOTOGRAPHS BY MAYA VISNYEI; FOOD STYLING BY LINDSAY GUSCOTT; PROP STYLING BY ANDREA MCCRINDLE
FOOD & DRINK EARLY SUMMER 2022 23
Gifts for Mom Whether she occasionally imbibes or is an amateur mixologist, here are four gifts for mom this spring. 4 THINGS
1. PLANNINGACOUPE With these elegant plastic coupes, serve a Daiquiri in style without worrying about broken glass on the deck. Iris Plastic Coupe Glass ($14, cocktailemporium.com) 2. MARTHA’S VINEYARD Who can resist a collab between Snoop Dogg and Martha Stewart? It’s also a lovely Chardonnay from California. 19 Crimes Martha’s Chard 2020 (LCBO 25067, $19.95) 3. STRAWBERRY FIELDS Dillon’s traditional gin infused with peak-season Niagara strawberries and lightly sweetened. Makes a berry good Bramble or Gimlet. Dillon’s Strawberry Gin ( LCBO 24542, $49.95 ) 4. INSTANT COCKTAILS These pretty cocktail drops just need a spirit and water (still or sparkling) to become a delicious drink. Our favourite is Pineapple & Coconut with added rum and lime wedge. Poseidn 3D Cocktails ($17.95 for six, poseidn.com)
24 FOOD & DRINK EARLY SUMMER 2022
DINNER’S READY Using Your Noodle
While everyone loves classic pasta salad (fusilli, veggies and Italian dressing), it’s easy to get stuck in a rut. To shake up your repertoire, we’ve created a handy chart with different noodles, fresh ingredients and big flavours. Bonus: All of them can double as a hearty vegetarian main course.
PANTRY RESCUE Open Sesame
You bought a big tub of tahini to make hummus, and the rest has been languishing
Basil pesto, white wine vinegar
Parmesan, pine nuts
in the fridge for months. Have no fear: the sesame
paste is an extremely versatile ingredient. One of the best uses is in tahini sauce. Simply thin it out with water, season with salt, and add a generous squeeze of lemon. The sauce is excellent on fish, grilled eggplant and sliced tomatoes. For breakfast, try spreading tahini onto toast with honey, cinnamon and coarse sea salt. And if you want to get rid of it all in one fell swoop, try making halvah, the beloved fudge of the Middle East.
Grilled eggplant & zucchini
Red onion, parsley, mint
Olive oil, lemon juice, cumin
Tofu or tempeh
Green onions, pea sprouts
Canola oil, lime juice, chipotle
Black beans, pecans
Corn, peppers, avocado
FAUX BETTER YOLK OF THE DAY
The plant-based revolution has entered the chicken coop. Eat Just, a San Francisco–based company, offers two excellent egg replacements for vegans or people with egg allergies. Made mainly of mung beans, Just Egg comes in liquid form, which can be used for frittatas, French toast or a quick scramble, and works well in simple baking recipes such
as muffins and cakes. There’s also a frozen folded omelette, which heats up in minutes—it’s terrific in a breakfast sandwich or chopped up for fried rice.
‹ Just Plant Based Egg, 355 g, $6.99, Just Frozen Plant Egg, 227 g, $6.99, metro.ca
(YOLK) COURTESY OF JUST EGG; (CHART) ISTOCK
26 FOOD & DRINK EARLY SUMMER 2022
Lolea Red and the new Lolea White are now available at the LCBO Together at last
Lolea over ice is the perfect refreshment for any occasion
How will you enjoy your #loleamoment
Please enjoy responsibly
Lolea No1 Red, LCBO #408286 | Lolea No2 White, LCBO #24492
Arrive in Style FROM THE ARCHIVES
If you’re tasked with bringing a dish to a backyard potluck, take a look through our recipe archive for simple, original ideas guaranteed to impress. During the cocktail hour, thick, herbaceous Basil Dip is a fun mash-up of French onion dip and pesto—it’s terrific scooped up with warm pita, raw veggies or potato chips. For a superb side beyond the usual suspects, have a look at our Cheese-Topped Summer Ratatouille , where the Provençal stew is baked under a gooey layer of eggs, cream and two kinds of cheese. Bonus: It has enough substance to moonlight as a vegetarian entrée. Finally, you’ll be the life of the party if you roll in carrying a sweet-tart Strawberry, Raspberry & Toasted Coconut Crumble Pie . When the last crumbs are gobbled up, everyone will want the recipe.
Find these recipes at lcbo.com/fdearlysummer22.
DID YOU KNOW
While Mexico produces many styles of beer, it’s best known for crisp lagers made famous by the iconic Corona brand. Here in Ontario, craft brewers are paying homage to this refreshing style with new additions to their summer portfolios. From Kingston, Riverhead Cerveza Mexican Lager (LCBO 20020, 473 mL, $3.35) has a subtle corn flavour and a smooth, malty finish. In Toronto, Amsterdam makes its Amsterdam Fría Cerveza (LCBO 14953, 473 mL, $3.15) with flaked corn and fresh lime zest for a citrusy, easy-drinking brew.
28 FOOD & DRINK EARLY SUMMER 2022
BREAKFAST IS READY Smooth Operator
Between fruits, vegetables, liquids, rich additions and tasty extras, the permutations and combinations that go into a smoothie are truly endless. Whether you enjoy one for breakfast or lunch on the go, here are four fun ideas for your next blender session.
PB & CHOCOLATE
Almond butter also works here, or use tahini for nut allergies.
You could use any berry in this riff on India’s beloved shake.
Cool, spicy and refreshing, veggies never tasted so good.
A tropical mocktail for breakfast? Why not! Umbrella optional.
Strawberries, raspberries + Milk + Greek yogurt + Rosewater
Bananas, pineapple + Pineapple juice + Vegan coconut yogurt + Chia seeds
Baby spinach, cucumber, apple + Apple juice + Avocado, tahini + Fresh ginger
Bananas + Almond milk + Smooth peanut butter +
Cocoa powder, vanilla extract
1. Start with a gentle bath in a three-to one-part mix of cold water and white vinegar for about 10 seconds. This kills any mould spores that could lead to rot.
2. Drain in a colander then rinse with cold water to remove any traces of vinegar.
3. Drain, dry and place in a shallow container lined with paper towel, where berries won’t be crowded.
4. Store in the fridge, loosely covered with plastic wrap.
Whether you bought too many berries on sale or picked a surplus at a farm, there’s a clever way to extend their life in the fridge. This trick works for any type of berry, though super-soft fruit may not survive this wash cycle. Just freeze those berries for smoothies. ACID WASH
30 FOOD & DRINK EARLY SUMMER 2022
Blush Hour SEASONAL SIPS
the trick. Any rosé should be fine to mix with, but we like the dependable, affordable Gran Feudo Rosado ( LCBO 165845, $13.00 ). The same rules apply to sparkling rosé. The Cabernet Franc–based De Chanceny Crémant de Loire Rosé Brut ( LCBO 211466, $20.05 ) adds a wonderful blush to a French 75, and it’s terrific in a Champagne Cocktail with Peychaud’s bitters swapped in for Angostura.
If you love rosé, try mixing it into low-ABV (alcohol by volume) drinks for the aperitivo hour. You can switch it in for white wine in any of the classics, including a Spritz, Bicicletta or Kir—it will bring its red berry flavours and pretty hue. It’s also wonderful in Sangria with the first strawberries of the season. To further boost the colour of rosé-based drinks, a splash of Campari, grenadine or pink grapefruit juice will do
TRENDSPOTTING POUCH SURFING
There’s a new type of packaging taking a crack at the bottle can monopoly. They’re called pouches, and their advantages
are many. For wine, they’re lighter, more portable and
chill faster than the equivalent amount of bottled wine—perfect for summer sipping. And, once opened, they last far longer because there’s no air pocket. Try the dry, fruity Calvet Rosé AOP ( LCBO 647149, 1.5 L, $19.95 ) for a cinq à sept, and the juicy Portuguese Bicycle Thief Red Blend ( LCBO 18995, 1.5 L, $16.15 ) is perfect for burger night. Over in the ready-to-drink aisle, you’ll find a different kind of pouched beverage. Whether you want the bright pink Palm Bay Frozen Dragonfruit Watermelon Pouc h ( LCBO 24393, 296 mL, $3.50 ) or the cream soda–esque Mike’s Hard Frozen White Freeze Pouch ( LCBO 24395, 296 mL, $3.50 ), just pop them in the freezer for a refreshing frozen drink—no blender required.
(POUCHES) VINCENT NOGUCHI
32 FOOD & DRINK EARLY SUMMER 2022
REFRESHING new LOOK, ame REFRESHING TASTE AND
@COWBEL LBREWI NG
COWBEL LBREWI NG . COM
PLEASE ENJOY RESPONS I BLY
UP YOUR GARNISHGAME BAR HACKS When it comes to cocktails, a proper garnish is the rug that ties the room together. Here are three ways to accessorize your next drink.
ENTERTAINING Have Bar, Will Travel
Mobile bar services have become all the rage at outdoor events. Here are three local outfits who will keep the drinks flowing this summer.
TIPSY TURNY TRAILER From intimate cocktail hours to big weddings, this company offers service anywhere from London down to Niagara and up to Muskoka. The restored 1977 trailer (named Toby) is outfitted with a six-tap draft system and is staffed by Smart Serve–certified bartenders. tipsyturnytrailer.com
TWIST AND SHOUT Using a channel knife, cut a long citrus twist starting at the stem end and circling around the fruit. Keep some white pith on it so it’s sturdy, and do the cutting over the drink to capture the oils. Wrap the peel around a spoon or straw for a beautifully curled twist.
ROLL UP THE RIM There are many ways to rim a glass beyond salt and sugar. Try barbecue rub on a Caesar
TOWBAR Run by a pair of hospitality vets, this company has two retro trailers (Glenda and Roy) and three package options ranging from simple draft beer and wine to a full-service bar with signature cocktails. Add-ons include a Caesar station with premium garnishes. travellingtowbar.ca
or kelp seasoning on a Gin & Tonic. If you’re at a natural food store, pick up a bag of fruit powder—freeze dried and pulverized fruit—for a tasty rim for any tropical drink.
CARTE BLANCHE BAR Whether you choose a small bar with one tap or a trailer with three, Carte Blanche specializes in drinks on draft including beer, wine, cocktails, and even soft drinks like kombucha and cold brew coffee. They’ve also partnered with a designer to install the ultimate bar cart, complete with a gold tap, in your home. carteblanchebar.com
FRUIT WITH PUNCH As locally grown fruit hits the produce aisle, utilize it in unexpected ways. Drop a fresh cherry into a Manhattan (with a pit warning), thread raspberries on a cocktail pick for a Daiquiri, or float frozen grapes in a Spritzer for a refreshing snack.
SPOT ILLUSTRATIONS BY DAVID SPARSHOTT
34 FOOD & DRINK EARLY SUMMER 2022
Di scover more at Jagerme i ster . com
please drink responsibly. Jägerme i s ter L iqueur ©2022 35% Al c . /Vol . Represented by PMA Canada | pmacanada . com @Jagerme i s terCanada
A roundup of what we’re into this season.
SOME LIKE IT HOT
The trendiest condiment is buzzworthy in more ways than one. Hot honey is bringing its spicy-sweet heat to everything from waffles to fried chicken sandwiches. Our favourite is from Toronto-based company Zing, who partnered with local chef Christine Flynn to make their unforgettable Buzz condiment. It’s medium-hot with a dose of vinegar to balance the sweetness and improve the drizzle factor. Taking it to the next level are makrut lime leaves and lemongrass, which add floral and citrusy notes. It’s divine on grilled chicken wings, pepperoni pizza or sliced pineapple.
Whether it’s Ricard Pastis (LCBO 15693, $30.65) or Pernod (LCBO 6049, $30.70), pastis is a way of life in the South of France. If you’re new to this anise-flavoured spirit (think sambuca, but stronger and less sweet), here are three ways to enjoy it. FOR THE TRADITIONALIST Pour 1 oz pastis in a glass then add 5 oz cold water from a pitcher. The drink will magically turn cloudy, thanks to an essential oil in anise. Add ice and Cin-cin ! FOR A TWIST For a twist on the classic French Canarie, mix 1 oz pastis with 5 oz chilled lemonade in a highball filled with ice. Garnish with mint. A VINTAGE TOUCH Many vintage cocktails, including the Sazerac, call for the glass to be rinsed with absinthe. Since pastis has a similar wallop of anise, it’s a fine substitute.
Spread the News
Butter terrines are poised to be the next big thing on social media, and the best part is you don’t need a recipe. Simply mix equal amounts of softened salted butter with different flavourings and layer in a mini loaf pan or small rectangular container lined with plastic wrap. Natural “dyes” include turmeric, orange zest, tomato paste, smoked paprika and chopped herbs. Chill until firm, and use for bread, grilled fish or the first corn of the season.
Zing Buzz Hot Honey Condiment, 250 g, $14.99, cookwithzing.com
@joseph.shawana Who to Follow
Need a gift for the grill- meister who has everything? Check out this clever multi-tool from Roxon—it’s like a Swiss Army knife for backyard chefs. There’s a spatula and a fork, which combine to make tongs. A sharp knife unfolds to check on doneness. A corkscrew and bottle opener keep the beverages flowing. It all folds into a compact unit to take camping or on cookouts.
To learn more about Canada’s Indigenous food culture, give Joseph Shawana a follow. Both a prof at Centennial College and the chair of Indigenous Culinary of Associated Nations (indigenousculinary.ca), the award
winning chef is dedicated to preserving the culinary heritage of Canada’s First Nations. Expect childhood stories, stunning plates and posts on pop-up dinners.
Roxon 6-in-1 BBQ Multi Tool Grill Tool Set, $29.99, amazon.ca
36 FOOD & DRINK EARLY SUMMER 2022
S H A K E U P YOU R N I G H T, NO S H A K E R R E QU I R E D
TRY OUR OLD FASHIONED AND COSMOPOLITAN COCKTAILS
OTR respects responsible consumption. Please drink responsibly
ARE WE SUSTAINING
BY MAKING OUR
To make fine wine is to make a pact with the
future. The long game of tending a vineyard
means managing an entire ecosystem. The
vines, the soil, the water and wildlife. Knowing
there are only so many harvests in a lifetime,
sustainability isn’t a choice, it’s an imperative.
AS ALIVE AS THE PLACE THEY’RE GROWN.
KENDALL-JACKSON VINTNERS’ RESERVE CHARDONNAY
CUPCAKE LIGHTHEARTED ROSE
TRINITY OAKS CHARDONNAY
ROBERT MONDAVI WINERY NAPA VALLEY SAUVIGNON BLANC
LCBO 369686 91 PTS Wine Enthusiast from June 20 - July 17 $21.95 now $19.95
LCBO 15762 Green Medal Business One Bottle, One Tree
Notes of stone and citrus fruits with honeysuckle and perfumed herbs.
Tropical flavours such as pineapple, mango and papaya with citrus notes that explode in your mouth.
Fresh citrus aromas lead to juicy pineapple flavors with delicate hints of sweet oak and a silky-smooth finish.
Bursting with notes of fresh grapefruit and bright water melon. At only 8% alcohol and 100 calories per 6 oz serving, this wine brings full flavour to all of life’s lighter moments.
MER SOLEIL SILVER UNOAKED CHARDONNAY
SAND POINT CABERNET SAUVIGNON
JOSH CELLARS CHARDONNAY
Loyalty Bonus/Aeroplan Program (1pt per $4 at LCBO)
100 Bonus Aeroplan Points
from Apr 25 - May 22
from Apr 25 - May 22
LCBO 561100 Wine Enthusiast American Winery of the Year
RELEASING APRIL 16 TH
Aromas of tropical fruits and citrus married with subtle oak notes.
The aroma and flavours are a pleasing blend of ripe raspberries and fresh dark cherries.
Scents of pineapple, guava and mango mix with gardenia and other tropical flowers, while a trace of tru e adds intrigue.
prices subject to change
Product of California
CALIFORNIA WINES FOR SPRING California’s abundance of warm sunny days and cool ocean breezes make it an ideal spot for grape growing. From Sonoma County’s crisp Chardonnay and elegant Pinot Noir to Napa Valley’s bold Cabernet Sauvignon and Lodi’s smooth Zinfandel, California’s world-class wineries have earned a reputation for producing premium, award-winning wines in a variety of styles in eco- conscious ways —more than 80 per cent of California wine is produced at certified sustainable wineries. Great for sipping and delicious with food, California wine is always a welcome addition to the table.
Bring California wines home this spring.
Korean Beef Kebabs Early Summer 2017
Try new wines from Cali
Buena Vista Legendary Badge Zinfandel 20806 l 750 mL l $17.95 Full-bodied & Smooth (XD – 6 g/L) This ruby red sipper, with berries and light spice, has a velvety finish.
19 Crimes Snoop Dogg Cali Rosé 20624 l 750 mL l $19.95 Easygoing & Fruity (M – 29 g/L) A light and lovely citrus and strawberry flavoured blend that boasts beautiful balance.
Lapis Luna Pinot Noir 21968 l 750 mL l $17.95 Medium-bodied & Fruity (D – 7 g/L)
A ripe and juicy fruit-forward Pinot Noir that delivers cherry and strawberry with light spice.
Longshot Pinot Noir 21969 l 750 mL l $15.95 Medium-bodied & Fruity (XD – 4 g/L) A versatile and velvety Pinot Noir that delivers notes of dark cherry and wild strawberry.
Stel + Mar Cabernet Sauvignon Lodi 20808 l 750 mL l $17.95 Full-bodied & Smooth (XD – 6 g/L) Taste fresh blackberry, caramel and a hint of coffee in this smooth red from the California Coast.
Featured products are available at select LCBO stores. Prices subject to change without notice.
INTRODUCING THE NEW
THINK PINK P. 157
COCKTAILS Bring on the Bubbles Summer and a glass of Prosecco go together beautifully. Discover a new side of Italy’s most famous sparkling wine by mixing it into fresh cocktails for you and your guests.
BY MICHELLE P.E. HUNT & LAURA PANTER
PHOTOGRAPHY BY MAYA VISNYEI
› Dry, flavourful Ruffino Prosecco Rosé DOC (LCBO 20896, $16.80) adds delicate notes of florals and berries to this cocktail.
Made primarily in Treviso, Italy, using the Glera grape variety, Proseccos are known to have boisterous fruit and floral aromas and small, frothy bubbles. Unlike Champagne, which can be very complex (and expensive), or Cava, which tends to have lots of minerality, Prosecco is designed to be drunk young and fresh, which makes it well-suited to mixing. While delightfully approachable, and affordable, Prosecco has lots of flavour to inspire our palates, and here we get creative, pairing ingredients and cocktail styles to highlight the wine’s versatility.
FOOD STYLING BY LINDSAY GUSCOTT; PROP STYLING BY ANDREA MCCRINDLE
FOOD & DRINK EARLY SUMMER 2022 43
BRING ON THE BUBBLES
› The fine bubbles and minerality of Bottega Vino Dei Poeti Prosecco DOC (LCBO 897702, $16.95) make it a favourite for this pretty, sippable cocktail.
1. To a wineglass filled with ice, add 2 lemon half-wheels, 5 mint leaves, torn, 1 to 2 tbsp (15 to 30 mL) chopped honeydew melon, 3 cucumber slices and 5 oz Prosecco. Stir gently to mix.
This delicious cocktail takes advantage of the slightly sweeter notes of Prosecco, pairing with tart lemon, mint, honeydew melon and cucumber for a fresh and light sipper.
Spring Garden Fizz
Makes 1 cocktail
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Our roots here in California’s North-Central Valley go deep. We’ve been working this land for five generations, since 1938. It’s more than our home, it’s a living part of our family’s history. Our roots here in California’s North-Central Valley go deep. We’ve been working this land for five generations, since 1938. It’s more than our home, it’s a living part of our family’s history.
Today, McManis Family Vineyards cultivates more than 3,600 acres throughout the region. Even thoughwe’ve grown over the years, we’re still hands-on about our vineyards and our wine. That’s heritage in themaking. Today, McManis Family Vineyards cultivates more than 3,600 acres throughout the region. Even thoughwe’ve grown over the years, we’re still hands-on about our vineyards and our wine. That’s heritage in themaking.
Distinctively Zin A Vintages“Essential”always available at the LCBO. Legacy. FAM I LY OWNED • F I VE GENERAT I ONS
AVintages “Essential” always available at the LCBO. Please enjoy responsibly. Represented in Ontario by The Vine. thevineagency.ca
F A M I L Y V I N E Y A R D S ®
Please enjoy responsibly. Represented in Ontario by THE VINE: thevineagency.ca
F A M I L Y V I N E Y A R D S ®
BRING ON THE BUBBLES
› Martini Prosecco DOC (LCBO 384651, $15.95) , considered a “Frizzante” to describe the softer effervescence and acidity of the wine, lends a sophisticated palate to this variation on a classic French 75 cocktail.
1. To a flute, add 1/2 oz fresh lemon juice and 1/2 oz Earl Grey Tea Syrup (p. 157). Top with 5 oz chilled Prosecco and garnish with a lemon twist.
The subtle but distinct addition of bergamot gives Earl Grey tea it’s signature flavour. We create a simple syrup with the tea to pair with fresh lemon and Prosecco.
Earl Grey Sparkle
Makes 1 cocktail
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BRING ON THE BUBBLES
› A touch of honeyed sweetness makes La Marca Prosecco DOC (LCBO 487694, $18.95) the perfect complement to the berries and the spicy kick of pepper.
Fresh or frozen blackberries will work well in this wonderfully simple cocktail. We muddle the berries in advance to get rid of the seeds. 1. Add 1/4 cup (60 mL) blackberries to a cocktail shaker. Muddle or mash with a spoon.
Fill the shaker with ice and add a pinch of cracked black pepper and 1/4 oz elderflower syrup (at grocery or specialty food stores) or St-Germain Elderflower Liqueur (LCBO 180695, $49.95). Shake and strain into a coupe. Top with 4 oz Prosecco. Garnish with a blackberry.
Makes 1 cocktail
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BRING ON THE BUBBLES
› An extra-dry Prosecco, such as Val D’Oca Prosecco DOCG (LCBO 340570, $20.00) , helps balance the sugar syrup and complements with crisp, spicy notes.
1. Fill a highball glass with ice. Add 2 oz mango juice and 1/2 oz Ginger-Cumin Syrup (p. 157). Top with 5 oz Prosecco and stir gently to mix. Garnish with a fresh cilantro sprig.
Mango and Prosecco are a match made in heaven. Here we take this pairing to new heights with the exotic addition of fresh Ginger Cumin Syrup and a bright cilantro garnish.
The Sunshine Spritz
Makes 1 cocktail
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FEAST ON KINGSTON
Dig into one of these Feast On®- certified restaurants when you visit Kingston this summer.
TOAST & JAM This cozy café plates a mix of traditional and unexpected dishes – all made from scratch
AQUATERRA An elegant restaurant serving gourmet food complemented by fine wine and beautiful waterfront views. aquaterrakingston.com
DIANNE’S The flavours of Mexico collide with a classic East Coast kitchen to deliver savoury seafood and finger-lickin’ BBQ. dianneskingston.com
WHARF & FEATHER An open-concept dining room and large waterside patio offer dazzling sights and elevated
with fresh ingredients. toastandjamcafe.ca
pub-style gastronomy. wharfandfeather.com
For more to see, do, and taste in Kingston: visitkingston.ca
CUMIN-SCENTED CREAMY POTATO SALADWITH GRILLED CHICKEN OR TOFU P. 158
TWISTS Salad for Dinner Relegated to a side dish no more, salads receive a hearty transformation and become star attractions as satisfying mains, ideal for lighter summer suppers. BY JENNIFER MACKENZIE | PHOTOGRAPHY BY JAMES TSE
FOOD STYLING BY LINDSAY GUSCOTT; PROP STYLING BY CHRISTINE HANLON
FOOD & DRINK EARLY SUMMER 2022 53
SALAD FOR DINNER
3/4 cup (175 mL) quinoa 1 1/2 cups (375 mL) water or unsalted vegetable broth Salt vegetarian salad. Grilling the watermelon adds a depth of flavour, that’s quite different from cold melon. Zesty Citrus Dressing (p. 159) 14 oz (395 g) Halloumi or other grilling cheese (see TIP p. 159) 4 cups (1 L) mixed salad greens 1/4 cup (60 mL) fresh mint leaves, torn 1 cup (250 mL) drained, rinsed canned lentils 1 cup (250 mL) grape tomatoes, halved 1/2 English cucumber, halved lengthwise and sliced Freshly ground pepper 8 triangle-shaped slices watermelon, about 1/2 inch (1 cm) thick Vegetable oil Beet chips 1. Toast quinoa in a medium saucepan over medium heat, stirring constantly, for about 3 minutes or until golden and fragrant. Stir in water and 1/2 tsp (2 mL) salt. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 12 to 15 minutes or until quinoa is tender and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Transfer to a shallow dish, gently fluffing with a fork. Let cool completely. 2. Pour 2 tbsp (30 mL) Zesty Citrus Dressing into a shallow dish to marinate Halloumi. Pour 2 tbsp (30 mL) dressing over quinoa and toss gently to combine. Set remaining dressing aside. Quinoa-Lentil Salad with Grilled Halloumi &Watermelon Quinoa, lentils and grilled cheese with a light, citrusy dressing make for a hearty and satisfying
Change up the crunchy topping with crispy roasted corn nuts or chickpeas, crisp snap peas or other root vegetable chips.
spatula, or until grill-marked and cheese is slightly melted. Return to dish with marinade. 7. Arrange watermelon and grilled Halloumi on top of salads and garnish with beet chips.
or plates. In the same bowl, combine quinoa, lentils, tomatoes, cucumbers and remaining dressing. Toss gently to coat. Season with salt and pepper to taste. Spoon on top of greens. Set aside. 6. Brush watermelon with some of the marinade from the dish of Halloumi. Oil grill grates well. Grill watermelon for about 1 minute per side or until grill-marked. Transfer to a plate. Remove Halloumi from marinade and blot with paper towel. Place Halloumi on oiled grates and grill for about 1 minute per side, flipping carefully with a thin, metal
3. Drain liquid from Halloumi and pat dry. Cut into eight strips, each about 1 inch (2.5 cm) wide and 1/2 inch (1 cm) thick. Add to marinade in dish and turn to coat. Cover and refrigerate for at least 30 minutes or up to 1 day. (If marinating longer than 1 hour, cover quinoa and reserved dressing and refrigerate until just before serving.)
[WHAT TO SERVE] Relax Riesling LCBO 621888, $13.50
4. To serve, preheat barbecue grill to medium-high.
This exceptionally versatile Riesling is delicately sweet, providing a nice contrast to the cheese’s saltiness, while its balanced acidity welcomes the citrus dressing and watermelon.
5. Combine greens and mint with half of the reserved dressing in a large bowl and toss to coat. Divide among serving bowls
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GOODBYE, 400,000 POUNDS OF PLASTIC RINGS.
WE’RE COMMITTED TO A WORLD WITH LESS SINGLE-USE PLASTIC, AND THAT STARTS WITH OUR PACKAGING ACROSS NORTH AMERICA.
We are Chill about a lot of things. Single-use plastic is not one of them. As the brand that pioneered the recyclable aluminum can in 1959, Coors Light ® is once again committing to sustainable packaging by becoming the largest beer brand in North America to remove plastic rings from our six-packs. You can expect to see our new packaging on shelves in 2023. Our goal is to have all our packaging be reusable, recyclable or compostable by 2025.
This would save 400,000 pounds of plastic from becoming waste every year in North America, 30,000 of those pounds right here in Canada. Because buying beer shouldn’t mean buying plastic. Learn more about our sustainability journey at Coorslight.ca/HeresToAMoreChillTomorrow
©2022 COORS BREWING COMPANY, GOLDEN, CO • MUST BE LEGAL DRINKING AGE FINAL PACKAGING FOR THE LCBO WILL NOT BE EXACTLY AS SHOWN. CELEBRATE RESPONSIBLY ®
SALAD FOR DINNER
Grilled Perch & Asparagus Pesto Pasta Salad
1 1/2 lbs (680 g) asparagus 1/2 cup (125 mL) olive oil, divided Salt and freshly ground pepper 1/2 cup (125 mL) walnuts, divided 10 oz (285 g) curly short pasta, such as cappelletti, radiatore or fusilli 1 cup (250 mL) packed fresh basil leaves 1/2 small clove garlic 2 tbsp (30 mL) fresh lemon juice 1/4 cup (60 mL) freshly grated Parmesan cheese 1 lb (455g) perch fillets, about 8 to 12 6 cups (1.5 L) coarsely shredded romaine lettuce 2 radishes, thinly sliced (optional) 1 sweet yellow pepper, halved and cut into thin strips 4 lemon wedges 1. Trim tough ends from asparagus. In a shallow dish, toss asparagus with 1 tbsp (15 mL) oil and salt and pepper. Chop 1/4 cup (60 mL) walnuts coarsely and place on a small piece of foil. 2. Grill asparagus, turning occasionally, for 5 minutes or until lightly charred. Place foil with walnuts on grill alongside asparagus and toast for 2 to 3 minutes. Return asparagus to dish and let cool. 3. Cook pasta in a large pot of boiling, salted water for 9 minutes or according to package directions, just until al dente. Drain and rinse under cold water to cool. Drain well. 4. Cut asparagus spears so tip ends are 4 inches (10 cm) long. Set aside for salad. Chop remaining ends in half to make Grilled asparagus adds a light smoky, grassy flavour twist to traditional basil pesto. The fish cooks quickly so have all of the salad ingredients ready before you head out to the grill.
If perch isn’t available, use another thin, skin-on fish such as pickerel or rainbow trout. Cut fillets into 12 small pieces.
just under 1 cup (250 mL). Chop a few tip pieces, if necessary, to make up the volume. 5. Transfer chopped ends to a food processor or high speed blender. Add remaining untoasted walnuts, the basil and garlic, and pulse until finely chopped. Add lemon juice, then, with motor running, pour in remaining olive oil through hole in lid and purée until fairly smooth. Add more oil, as necessary, to make a just-pourable pesto. Season with 1/4 tsp (1 mL) each salt and pepper.
Toss pasta and Parmesan with remaining pesto in a large bowl. Set aside. (Cover and refrigerate for up to 4 hours.) 7. Preheat barbecue to medium high. Place heavy-duty foil or a reusable grilling sheet on a baking sheet; brush foil or sheet generously with oil. Arrange perch fillets, skin side down, on oiled foil or sheet, and brush tops with reserved pesto. 8. Slide foil or grilling sheet with fish onto grill. Close lid and grill for 4 to 5 minutes, without turning, or until perch is opaque and flakes easily with a fork. Slide sheet back onto baking sheet.
9. Add romaine to pasta and toss. Drizzle with more oil to moisten. Season with salt and pepper to taste. Divide among serving plates; top with asparagus, radishes, if using, and peppers. Use a thin spatula to lift fillets off the skin and foil. Stack perch fillets on salads and sprinkle with toasted walnuts. Serve with lemon wedges. [WHAT TO SERVE] Creekside Sauvignon Blanc VQA LCBO 620724, $15.95 Sauvignon Blanc and perch are incredible together. The wine’s citrus and herbal notes harmonize with all the dish’s components. Serve 4
6. Set 3 tbsp (45 mL) pesto aside for fish (cover and refrigerate).
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SALAD FOR DINNER
Toss in some diced fresh mango or pineapple for an extra juicy punch.
1 lb (455 g) beef top sirloin steak or other grilling steak MARINADE & DRESSING 1/2 cup (125 mL) smooth peanut butter 1 tbsp (15 mL) grated lime zest 6 tbsp (90 mL) fresh lime juice, divided (about 3 limes) 1/3 cup (80 mL) vegetable oil 1 tsp (5 mL) sriracha or other hot pepper sauce (approx.) 1 clove garlic, minced 2 tbsp (30 mL) rice vinegar 1 tbsp (15 mL) liquid honey Salt SALAD 12 bamboo skewers, at least 8 inches (20 cm) long 4 cups (1 L) chopped trimmed kale 4 cups (1 L) coarsely shredded Napa or Savoy cabbage 1 large carrot, julienned 1 cup (250 mL) sliced trimmed snow peas Salty Peanut Sesame Snaps (p. 158) 1. Cut beef across the grain into 1/2 inch– (1 cm–) thick strips. Place in a shallow dish; set aside. 2. For the marinade and dressing, whisk together peanut butter, lime zest, 4 tbsp (60 mL) lime juice, oil and sriracha in a measuring cup or bowl. Add more sriracha to taste, if desired. salad and veggies, creamy double-duty peanut dressing and marinade, tender grilled beef satay and a salted candy brittle topper, this hearty dish is sure to satisfy. If you’re short on prep time or not keen on making the Salty Peanut Sesame Snaps (though they are irresistible once you try them!), top the salad with broken shrimp chips or salted sesame sticks instead. Peanut-Lime Beef Satay Salad with Peanut Sesame Snaps Layered with a crispy slaw-like
and toss to coat. Cover and refrigerate beef for at least 30 minutes or up to 1 day. 4. To make dressing, whisk remaining 2 tbsp (30 mL) lime juice, rice vinegar and honey into remaining peanut butter mixture. Season with salt to taste. Cover and set aside at room temperature (if marinating beef for longer than 2 hours, cover dressing and refrigerate, then warm to room temperature before serving). 5. Soak skewers in shallow dish filled with water for 30 to 40 minutes before using.
6. Combine kale and cabbage with reserved dressing in a large bowl, tossing to coat. Season to taste with salt. Set aside.
10. Toss kale mixture again to coat. Divide among serving plates or bowls. Scatter carrots and snow peas over top. Arrange beef skewers on salads. Break Salty Peanut Sesame Snaps into shards and garnish salads.
7. Preheat barbecue grill to medium-high.
8. Thread marinated beef onto soaked skewers, weaving onto skewers like a flat ribbon. Discard any excess marinade. Season beef with salt. 9. Grill beef skewers, turning twice, for about 5 minutes or until beef is browned and medium-rare or cooked to desired doneness. Transfer to a plate.
[WHAT TO SERVE] Pelee Island Lola
Gewürztraminer VQA LCBO 618231, $13.95 Gewurztraminer is fruit-forward and flexible. Its weight holds up to the rich beef, while its exotic fruitiness embraces the salt and spice.
3. Pour 1/2 cup (125 mL) marinade over beef strips, add garlic
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