LCBO Food & Drink Early Summer 2023

EARLY SUMMER 2023

COMPLIMENTS OF

Wine critics call it one of the world’s most astonishing wine regions... We call it home. The leading edge of the world’s cool climate wine scene is right here, in our own backyard. From magnificent landscapes to extraordinary wines to spectacular culinary delights, Wine Country Ontario is the perfect getaway.

Plan your adventure today and discover for yourself what makes this place so special.

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winecountryontario.ca

A RAY OF SUNSHINE,

CLEVERLY DISGUISED AS

A BOTTLE OF WINE.

CALIFORNIA WINES.

AS ALIVE AS THE PLACE

THEY’RE GROWN.

To get from the Sun to the Earth, a ray of

light will travel 150 million kilometers.

The journey takes all of eight minutes and 20

seconds which, by some strange coincidence,

is the same amount of time it takes to get to

the nearest LCBO.

discovercaliforniawines.com sustainablewinegrowing.org

@CaliforniaWinesCanada

@California.Wines.Canada

KENDALL-JACKSON VINTNERS’ RESERVE CALIFORNIA CHARDONNAY

CHLOE MONTEREY COUNTY CHARDONNAY

THREE THIEVES CABERNET SAUVIGNON

$22.95 now $20.95 from June 19 to July 16

$29.95

$19.95 LCBO 392597

LCBO 28556

LCBO 369686 91 pts and Top 100 Wines of 2022, Wine Enthusiast Magazine

VEGAN – CERTIFIED SUSTAINABLE

Beautifully integrated tropical flavours such as pineapple, mango, and papaya, with citrus notes that explode in your mouth. These flavours delicately intertwine with aromas of vanilla and honey to create depth and balance throughout. A hint of toasted oak and butter rounds out the long, lingering finish.

The Three Thieves can’t resist the allure of rubies, and this Cabernet Sauvignon sparkles like a gem. In the glass, it’s brilliant ruby red, with inviting aromas of fresh cherries and toasted vanilla. Deep cherry and berry flavours are rich on the palate, leading the way for a powerful, full finish.

Chloe Monterey County Chardonnay is a rich,

sophisticated wine with ripe flavours of fresh citrus, apple and pear with notes of creamy butter followed by soft hints of vanilla and toasted oak.

CERTIFIED SUSTAINABLE

JOSH CELLARS ROSÉ

ROBERT MONDAVI WINERY NAPA VALLEY SAUVIGNON BLANC

STERLING VINTNER'S CHARDONNAY

SAND POINT CHARDONNAY

LCBO 539312 San Francisco International wine competition – Gold $19.95 now $16.95 from April 24 to May 21

$19.95

$16.95

$34.95 LCBO 221887

LCBO 669242 90 pts and Top 100 Wines Wine Enthusiast Magazine

LCBO 11194

CERTIFIED SUSTAINABLE

CERTIFIED NAPA GREEN WINERY

Crisp apple notes and tropical fruit with hints of vanilla. Farmed and crafted responsibly, with nature in mind.

Apricot, pear and hints of peach and pineapple are layered by toasty maple, vanilla, and pie spice notes. Clean, ripe citrus flavors extend the finish and add a refreshing lift to the rich fruit. A go-to Chardonnay, this wine pairs perfectly with any occasion.

The nose is bright with aromas of fresh strawberries, white flowers, and stone fruits. On the palate, the wine is light bodied, dry, and bursts with citrus, white peach, and strawberries, finishing with a crisp, mouthwatering finish.

This iconic Napa expression features lemon, nuts and lifted floral tones along with ripe, bright kiwi and smoky notes. An intriguing classic, it will have good versatility at the dinner table and will work equally well with turkey dinner or grilled fish.

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Look for this logo for wines crafted sustainably from 85% or more grapes from certified sustainable vineyards.

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prices subject to change

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Summer just got Juicier

EARLY SUMMER Contents

Features 66 STICK TO YOUR RIBS

Everything you need to know to make the ultimate ribs—plus the best beers to serve alongside. BY JESSE VALLINS 74 MAY 24 SUMMER KICKOFF Delectable and convenient suggestions for what’s new in ready‑to‑drink. BY JESSICA HURAS 82 AWAY FOR THE WEEKEND Mostly make-ahead breakfast, lunch and dinner recipes for your

downtime getaways. BY LINDSAY GUSCOTT 88 PRETTY IN PINK

Pink is this season’s hot hue for drinks—and dishes—both savoury and sweet. BY VICTORIA WALSH 94 SHOW YOUR PRIDE Celebrate Pride all summer long with our irresistible patio party menu. BY CHRISTOPHER ST. ONGE

94

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EARLY SUMMER 2023

ON THE COVER Kir Royale Float, page 103

COMPLIMENTS OF

Photography by Maya Visnyei

PHOTOGRAPHS (TOP AND BOTTOM RIGHT) BY MAYA VISNYEI

FOOD & DRINK EARLY SUMMER 2023 5

CONTENTS

37

Departments

In Every Issue

Editor’s Notes

12

All on Deck Enhance your sandwiches for an adventurous alfresco lunch. BY ERIC VELLEND In a Grape Mood Expand your wine horizons with new blends and grape varieties. BY DICK SNYDER Burst Your Bubbles Spritz up summer gatherings with drinks that won’t break the bank! BY CHRISTINE SISMONDO Crunch Time Tweak the texture! Add a little crispness to your culinary repertoire. BY KRIS OSBORNE It’s a Date Date night dinner—stay in or go out? Either way, we’ve got you covered. BY VICTORIA WALSH Worth the Trip Set off on a delicious voyage of discovery along Ontario’s gin trail. BY CHARLENE ROOKE Retro Made Modern Throwback flavours taste even better with our modern twists and turns. BY CHRISTINA FRANTZIS Makers and Shakers Ontario’s brewers share their innovative brews—and alcohol-free options too. BY MICHELE SPONAGLE

37

Inside Scoop The latest bits, bites and sips to keep you in the know. BY ERIC VELLEND

19

45

Recipe Index

147

A Splash of Prosecco Inspired by the

148

Mimosa, a moist, citrusy cake gets its sparkle from Prosecco. BY CAROL DUDAR

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59

103

109

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127

PHOTOGRAPHS BY (TOP AND BOTTOM RIGHT) MAYA VISNYEI; (BOTTOM LEFT) JODI PUDGE

6 FOOD & DRINK EARLY SUMMER 2023

EARLY SUMMER 2023 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

NOUVEAU BBQ The latest trends, recipes and techniques for summer grilling.

ART Creative Director Cathy Cicchini Contributing Art Director David Taylor Senior Designer Emilie Simpson

Graphic Designer Julia Greco Graphic Production Pat Turbach

CONTRIBUTORS James Chatto, Carol Dudar, Rob Fiocca, Christina Frantzis, Lindsay Guscott, Katie Hayden, Jessica Huras, Darren Kemper, Joel Kimmel, Michelle Lucas Larving, Irene Matys, Andrea McCrindle, Vincent Noguchi, Kris Osborne, Jodi Pudge, Shelly Shnier, Emilie Simpson, Christine Sismondo, Dick Snyder, Michele Sponagle, Jordan St. John, Christopher St. Onge, Ronald Tsang, James Tse, Jesse Vallins, Maya Visnyei, Doug Wallace PRODUCTION Production Coordinator Judy Haverkort Production Assistant Everton Smith Image Editing & Prepress Levon Gosdanian, Enhanced Pixels

Coming next issue AVAILABLE JUNE 28

SALES Publisher Wayne Leek

Kirby Miller, Beaches Media Services kirby@beachesmediaservices.com

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

SLOW AND LOW Unlocking deep flavour from seasonal vegetables.

For general inquiries about Food & Drink magazine or information about LCBO products and policy, please visit lcbocustomercare.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 30, 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 0C7 ISSN 1195-5988

CHILLED OUT Frozen after-dinner cocktails.

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.

SUMMER’S BOUNTY Bumper crop dishes for now and for later.

8 FOOD & DRINK EARLY SUMMER 2023

LCBO NOTES

From our President & CEO

Dear Friends, Every season in Ontario has its advocates, but this time of year is a particular favourite. You can’t help but notice the transition from late spring to summer right across this beautiful province. Colours seem fresher and more vivid, and people are enthusiastic about making the most of the warmer months ahead. If you need more reasons to celebrate, the calendar provides them with Mother’s Day, Father’s Day and a succession of long weekends—perfect opportunities for early summer entertaining. As inspiration, the LCBO is bringing in a remarkable array of new products in the next couple of months and you will find many of them featured in the articles in this issue of Food & Drink and on LCBO.com. This season also brings some great opportunities to earn points towards your next vacation or new gadget. Until May 20, buy three products with Aeroplan bonus offers and we’ll double the points you earn. Meanwhile, every time you purchase a bottle of rosé wine, you’ll be entered into a contest to win one of two pairs of flights with Air Canada. Upping the ante, between May 21 and June 17, you’ll be automatically entered into a contest to win one of two pairs of flights with Air Canada when you buy any product with an Aeroplan bonus offer. The beginning of summer is also a time for Pride celebrations across the province. The LCBO is proud to support and celebrate diversity with its employees, customers and partners through its official sponsor ship with Pride Toronto and Ottawa, and our Love Pairs with Everything campaign in support of the 2SLGBTQ+ community. We’ve made it easy for customers to raise a glass to Pride by rounding up everything you need to make celebrations special, including our Good Partner products, starting on page 94.

Of course, June is also National Indigenous History Month, a time to recognize and honour the rich and diverse histories, and current realities, of First Nations, Inuit and Métis peoples across the province and Canada. Indigenous cuisine is certainly something to celebrate; in our Inside Scoop section (page 22) we share some places where you can experience it across the province in the months to come. A great way to enjoy the start of summer—and support diverse communities in Ontario.

GEORGE SOLEAS President & CEO, LCBO

PHOTOGRAPH BY LCBO BROADCAST PRODUCTION

10 FOOD & DRINK EARLY SUMMER 2023

Meet Canada’s #1 Wine. Now In A Fresh New Look! *

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EDITOR’S NOTES

Easy Entertaining With the Victoria Day weekend (the unofficial kickoff to summer) just around the corner, we look forward to a good long stretch of evenings and weekends spent outside soaking up the warm weather—and as much time as we can with family and friends. These are days to be savoured, and that’s why it’s important that the focus is on enjoying the moment, rather than long lists and time spent in the kitchen or at the bar. It should all be easy, and you’ll find plenty of ways to make sure of that in this issue. A good place to start is with super-simple cocktails and, for maximum refreshment factor, something with Spritz! In “Burst Your Bubbles” on page 53 you’ll find three fresh takes on that popular drink—including the Spagett cocktail that was a viral sensation. Each one is so delicious and easy to make (and budget-friendly too) that you’ll be serving them all summer long. Keeping with the refreshing bubbles theme, a couple more simple cocktail solutions can be found in our “Inside Scoop” section—choose from the Hugo cocktail (page 34), a lighter-style Spritz with added elder

So, drinks are covered! What to eat? In this issue you’ll find the humble sandwich elevated to patio lunch perfection with fresh flavours and global influences, on page 37. There is a retro revival going on and we have applied that to desserts, starting on page 121—the S’Mores Slab Pie will be making an appearance or two at my place this summer, no baking required, thank you very much. And, if you’re in charge of the BBQ, you won’t want to miss our ribs feature starting on page 66: it’s full of great recipes, tips and techniques (plus some suggestions for a cold one to sip alongside). Summer is here and we hope this issue of Food & Drink helps make the living easy. As always, we love hearing from you and what you’ve tried, so don’t forget to tag us too!

flower liqueur, or the Old Cuban (page 19), a mashup of a Mojito and a French 75 with a splash of bubbly—both are perfect for those first really warm nights. Easy cocktails? Check! But what could be easier than simply chilling and opening a bottle of wine? If you’re looking for a new go-to patio sipper for yourself and to introduce to your friends,“In a Grape Mood” on page 45 has plenty of interest ing options whether you prefer white, rosé or (here it is again…) bubbly. This is also the time of year when the LCBO releases all of their new ready-to-drink products and you’ll find some of our faves starting on page 74. From new flavours to fun formats (all of them so convenient—no mixing required) these are the ideal products to fill your coolers with every long weekend.

A BOTTLE FOR EVERY OCCASION There are many reasons to celebrate this time of year. Whether it’s Mother’s Day, Father’s Day, graduations, a wed ding shower or a cottage hostess gift, you’ll find plenty of suggestions for what to give throughout these pages—and whether in LCBO stores or online, don’t forget to add on a gift bag. Easy, right?

JODY DUNN Editor, LCBO Food & Drink

@lcbofoodanddrink

lcbofoodanddrink

LCBO

PHOTOGRAPH BY JAMES TSE

12 FOOD & DRINK EARLY SUMMER 2023

Go west this summer on Porter!

You can now fly to Edmonton, Vancouver and Calgary - on Porter! Our western routes from Pearson all include free beer & wine; free, fast WiFi; free in-flight entertainment and no middle seats on our planes!

WEST!

To/from Toronto - Pearson Halifax | Calgary | Edmonton | Montréal | Ottawa | Vancouver | Many more coming soon

To/from Toronto - Billy Bishop Toronto City Airport Charlottetown | Fredericton | Halifax | Moncton | Mont-Tremblant | Montréal | Ottawa | Québec City | Sault Ste. Marie St. John’s | Sudbury | Thunder Bay | Timmins | Windsor | Boston | Chicago | New York | Washington, DC

PATRÓN TEQUILA SIMPLY PERFECT

©2023. PATRÓN, ITS TRADE DRESS, THE BEE LOGO AND SIMPLY PERFECT ARE TRADEMARKS. HANDCRAFTED IN MEXICO. TEQUILA – 40% ALC. BY VOL. THE PERFECT WAY TO ENJOY PATRÓN IS RESPONSIBLY.

CLASSIC PATRÓN MARGARITA 1.5 oz Patrón Silver

1 oz Triple Sec Liquor 0.75 oz Fresh lime juice 0.25 oz Simple syrup

+ Lime wheel for garnish + Kosher salt (optional) Shake ingredients with ice, strain into your ice filled glass and garnish

PATRÓN REPOSADO PALÓMA 1.5 oz Patrón Reposado

3 oz Grapefruit soda 0.5 oz Fresh lime juice + Pinch of salt + Grapefruit slice for garnish + Salt rim (optional) Mix ingredients in a highball glass with ice, stir, and garnish

PATRÓN AÑEJO OLD FASHIONED 1.5 oz Patrón Añejo 0.25 oz Simple syrup

1 dash Bitters + Orange zest Build in a glass and stir

ADVERTISING FEATURE

New Zealand’s wines are renowned not only for flavours that reflect their distinct landscape, but also for being crafted in sustainable ways that show a deep respect for the natural world. You may be surprised, however, to discover the range of varietals available. In addition to the hugely popular, aromatic Sauvignon Blancs, wine lovers will also be intrigued by Chardonnays that offer creamy textures complemented by tropical flavours. Pinot Noir grapes thrive in New Zealand’s cooler southern regions, producing reds that are boldly fruity and intense. And rosé fans will be delighted by light-bodied, fruity sippers. This summer, explore the wines of New Zealand. POUR YOURSELF A GLASS OF NEW ZEALAND

Learn about New Zealand wines and more.

38397

Whitehaven Sauvignon Blanc

308288 l 750 mL l (XD – 3 g/L) l $19.95 Crisp and grassy. Enjoy with fish kebabs or veggie quesadillas.

Oyster Bay Pinot Noir A Vintages Essential

590414 l 750 mL l (XD – 4 g/L) l $22.95 Dark fruit, mushroom and vanilla flavours. Try with salmon.

Stoneleigh Latitude Sauvignon Blanc A Vintages Essential 324228 l 750 mL l (XD – 5 g/L) l $21.95 Pleasingly vibrant and acidic. Pair with lemon-and-dill fish.

Kim Crawford Rosé A Vintages Essential

650325 l 750 mL l (XD – 4 g/L) l $19.95 Citrus, red fruit and candy notes. Ideal with salads.

Villa Maria Private Bin Chardonnay East Coast

13293 l 750 mL l (XD – 3 g/L) l $18.00 Fruit-forward and fresh. Serve with creamy pastas or appetizers.

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

FROM SAUVIGNON BLANC TO SYDNEY

Earn bonus points at the LCBO to put towards your next adventure.

Scan or visit aircanada.com/join to sign up for free. Plus, earn more bonus points with over 200 of your favourite retailers.

®Aeroplan is a registered trademark of Aeroplan Inc., used under licence. ®The Air Canada maple leaf logo is a registered trademark of Air Canada, used under licence. Starbucks and the Starbucks logos are registered trademarks of Starbucks Corporation.

Inside Scoop The latest bits, bites and sips to keep you in the know. BY ERIC VELLEND

Visit LCBO.com/ fdcocktail to watch this drink being made.

The cocktail renaissance of the past 20 years has spawned some modern classics. The rum‑based Old Cuban is one of them. Created by American bartender Audrey Saunders, it’s a mash-up of a Mojito and a French 75. Think sweet, sour, minty and bubbly. It hits the spot on those first warm nights of the year. Find the recipe on page 136. Old Cuban DRINK OF THE SEASON

PHOTOGRAPHY BY RONALD TSANG, JODI PUDGE, JAMES TSE

FOOD & DRINK EARLY SUMMER 2023 19

INSIDE SCOOP

HOW TO SHOP FOR ROSÉ

SEASONAL SIPS Rosé All Day

As rosé season gathers momentum, most LCBO stores offer a colourful display or dedicated shelf to pink wine. To help you navigate the dizzying selection, we’ve put together a roster of popular rosés matched to warm-weather occasions.

While rosé doesn’t necessarily fall into neat categories, here are a few general tips to help you choose your next bottle. Provençal rosés tend to be bone-dry and delicate, with notes of fresh herbs and a salty finish. If you prefer the lighter Provençal style, but want to support local makers, seek out pale Ontario rosés made from Pinot Noir. For deeply coloured, full-bodied rosés, look for wines made in the Tavel region in France’s Rhône Valley. If off-dry wines are your jam, White Zinfandel from California is a fruity style of rosé with some residual sugar.

PARTY PINK Made from a three-grape blend, Muga Rosé (VINTAGES 603795, $16.95) flies off the shelves every year. It has impressive flavour intensity for a pale rosé, and the acidity makes you smack your lips for more. Buy a case for any summer get-together. LITE LUNCH If you want a lighter option for an alfresco lunch, Kim Crawford Illuminate Rosé (LCBO 24084, $22.95) has only 7 per cent alcohol (and just 90 calo ries per 6-oz glass). It bursts with raspberry flavours, and its slight sweetness is balanced by vibrant acidity. CINQ À SEPT In the South of France, rosé is a way of life. Mimi en Provence Grande Réserve Rosé (VINTAGES 452573, $21.95) is textbook Provençal pink—light, dry, elegant and herbal. It’s the perfect pour during an outdoor cocktail hour with a charcuterie platter. TOAST MASTER From one of Prince Edward County’s original wineries, Rosehall Run Pixie Sparkling Rosé VQA (LCBO 492959, $19.95) is a fun, fruity and frothy blend of Vidal and Pinot Noir. The off-dry sparkler is excellent with spicy food, or to toast everyday occasions.

20 FOOD & DRINK EARLY SUMMER 2023

JUST GOT SPARKLING

NEW

INSIDE SCOOP

Exploring Indigenous Cuisine TRADITIONS

June marks National Indigenous History Month—recognition of the diversity and culture of Indigenous Peoples in Canada. Here are some ways to experience Indigenous cuisine in Ontario this summer. —By Michele Sponagle

THE FLYING CHESTNUT, EUGENIA @THEFLYINGCHESTNUTKITCHEN In the former post office of this tiny hamlet, chef Shawn Adler (who also owns Powwow Café in Toronto) taps into his food memories of powwows he visited as a kid in Ontario. Think fry bread, powwow-­ style tacos and straw

RAVEN RISING, SUDBURY RAVENRISING.CA Chef Tammy Maki makes stunning chocolates, featuring edible flowers from local growers and dried Ontario fruit. Through her monthly membership chocolate boxes, she shares tasting notes that detail how Indigenous people tra ditionally used the ingredients highlighted in her creations.

berry desserts plus seasonal specialties like fiddleheads.

YAWÉKON BY CHEF TAWNYA BRANT, OHSWEKEN @YAWEKON_ This small restaur ant in Six Nations Grand River Territory is reviving Indigenous food traditions one bite at a time. Chef Brant marries the Haudenosaunee international dishes, creating innovative fare like rabbit enchiladas and wild rice pudding. flavours of her childhood with

SUMMER SOLSTICE INDIGENOUS FESTIVAL, OTTAWA SUMMERSOLSTICEFESTIVALS.CA This five-day event, held from June 21 to 25, offers plenty of opportunities to soak up Indigenous culture with traditional foods, dancing and drumming plus a long-table dinner and movies under the stars. (For other opportunities, keep your eyes out for powwows held all over Ontario.)

PORTRAIT OF TAWNYA BRANT BY LISA MACINTOSH; ALL OTHER IMAGES SUPPLIED BY FEATURED INDIVIDUALS OR ORGANIZATIONS

22 FOOD & DRINK EARLY SUMMER 2023

INSIDE SCOOP

Picks for Dad Can’t decide what to get dad for Father’s Day? Here’s a few ideas... GIFTING

From a day trip to a full weekend, treat dad to Muskoka Beer Spa (muskokabeerspa.com),

Made in Toronto, Smoke & Tears Green Godless Smoked Jalapeño Verde Hot Sauce ( 240 mL,

a unique vacation experience run by

Clear Lake Brewing Co. You can enjoy a swim, steam, hot tub, sauna, massage, gourmet pub grub and, of course, a few cold ones.

$15 , smokeandtears.ca) is a favourite condiment of Food Editor Eric Vellend. “It’s sweet, sour, smoky, savoury and not too spicy. I shake it on just about everything.”

For the oenophile who has every thing, the Oggi Wine Cooler with Freezer Inserts

If Papa Bear is a red meat, red wine kind of guy, then the Austin Hope Cabernet Sauvignon (VINTAGES 578005, $74.9 5) is worth the splurge. Decant for current enjoyment, or cellar it for up to 5 years. Just make sure you’re invited over when he opens it.

( $48.99 , amazon.ca) is the best option for keeping wine cold for hours without the drippy mess of an ice bucket. Only the inserts need to be frozen, so it won’t hog room in the freezer.

Ready, Steady, Go! From a beloved brand’s latest release to a trendy cocktail from the Lone Star state, here are our top three RTDs (ready-to-drinks) for summer. For a more extensive roundup of what’s new this year, see page 74. WHAT’S NEW

Lone River Ranch Water Original Hard Seltzer LCBO 31308, 4 pk, $11.95 A canned version of Texas’s favourite highball, in this case featuring soda water, agave, key lime juice and a neutral spirit. Each can has only 80 calories.

Bacardí Rum Punch LCBO 31295, 355 mL, $2.95 Sweetened with cane sugar and spiked with Bacardi Superior rum, this sparkling beverage is a tropical mélange of mango, pineapple and passionfruit.

Sandbagger Pink Grapefruit Hard Seltzer LCBO 31235, 355 mL, $2.90 Just in time for golf season, there’s a new flavour of these local gin-based hard seltzers. This one tones down the sour, and amps up the fresh, floral nature of grapefruit.

24 FOOD & DRINK EARLY SUMMER 2023

INSIDE SCOOP

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Once an offbeat flavour of potato chips, dill pickle has become the hottest thing going in the snack aisle and beyond. The bold, tangy mélange of dill, garlic and vinegar is now being used to season everything from almonds to sunflower seeds to roasted peas. You can find it in chip dip and hummus. There’s even a dill pickle salad kit! Look for: Blue Diamond Spicy Dill Pickle Bold Almonds (170 g, $6.99, loblaws.ca) Spitz Dill Pickle Sunflower Seeds (210 g, $3.69, voila.ca) Three Farmers Dill Pickle Roasted Peas (90 g, $4.29, metro.ca) Philadelphia Dips Dill Pickle Dip (227 g, $5.49, loblaws.ca) Summer Fresh Dill Pickle Hummus (227 g, $5.29, metro.ca) Taylor Farms Dill Pickle Chopped Salad Kit (341 g, $6.99, loblaws.ca)

Check out It’s A Date

(page 106) for our Dill Pickle Chicken Piccata

Do a quick search of the Food & Drink archives, and you’ll discover dill pickles have many uses in the kitchen beyond a burger topping. Breaded and fried, Deep-Fried Pickles with Chipotle Pimento Cheese make for a bold pre-dinner snack. Both the brine and pickles are used in Homemade Pickled Tartar Sauce , a punchy accoutrement for fried fish or seafood sandwiches. You can reduce food waste and save pickle brine for Pickle-Brined Grilled Spatchcock Chicken , where the smoky bird is infused with garlicky goodness. Find these recipes at LCBO.com/fdearlysummer23. Good Dill Hunting

26 FOOD & DRINK EARLY SUMMER 2023

PLEASE ENJOY RESPONSIBLY.

INSIDE SCOOP

GIFTING A Bottle for Every Occasion There are many reasons to celebrate this time of year. Here are some exciting new products matched to every occasion. (For a handful of Father’s Day ideas, see page 24.)

MOTHER’S DAY

UNIVERSITY GRADUATION If your recent graduate is showing a budding interest in wine, start their cellar with Seghesio Zinfandel (VINTAGES 942151, $29.95), a robust red from California that’s sure to improve in 3 to 5 years.

WEDDING SHOWER

COTTAGE HOST GIFT

PRIDE PARTY For a spirit with heart, try Tom of Finland Organic Vodka (LCBO 31555, $62.95). Proceeds go to the Tom of Finland Foundation, which educates the public on the merits of erotic art and promotes more tolerant attitudes toward sexuality.

Upgrade mom’s Margarita with Tequila Elevación 1250 (LCBO 31949, $69.95), a beautiful blanco made by Iliana Partida, one of the few female master distillers in Mexico.

Shaking up a round of the undyingly popular Espresso Martini has been made much easier with a bottle of Bartenders Trading Co Espresso Martini (LCBO 31466, $24.95). Coffee beans not included.

If you want to arrive in style at a friend’s cottage, show up with a mini keg or two of Steam Whistle Pilsner 5-L Keg (LCBO 31551, 5 L, $34.95). The crisp pilsner will go down easy all weekend.

PANTRY RESCUE OPEN SESAME

Since sesame seeds generally come in sizable bags, it can be a struggle to use them up. Fortunately, there are many ways to bring their nutty flavour and crackly texture to a wide range of dishes. Raw, they can be added to the coating mixture for chicken fingers or any kind of cutlet. They’re also excellent as a crust for pan-fried salmon or scallops. Toasted—dry-fry in a small skillet over medium heat, stirring often, for 5 minutes—they’re excellent sprinkled on stir-fries, Asian noodle salads and Middle Eastern dips.

SESAME IMAGE BY ISTOCK.COM/ECOBO

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INSIDE SCOOP

That’s the Spirit! Lots of new flavoured vodkas are arriving at the LCBO. Here are the latest offerings from three popular brands to try this summer. WHAT’S NEW

SHOP & EARN

SUMMER DEALS

While shopping at the LCBO, you can earn Aeroplan® bonus points on every purchase (one point for every $4) plus extra on limited-time promotions. To help you rack up some points this summer, here are a few ready-to-drink offerings to kick off the season. They’re perfect for adding variety to your cooler or bar, and the offer is good until May 20. For more information including other offers and how to sign up, visit LCBO.com/aeroplan.

Twisted Tea Island Mixed Pack LCBO 31222, 12 pk, $29.95

Truly Punch Mixed Pack LCBO 31223, 12 pk, $28.95

White Claw Surge Blood Orange LCBO 31288, 473 mL, $3.40

Cîroc Honey Melon LCBO 31684, $54.95 Try the latest flavour of this premium French vodka in a highball with pineapple juice or sparkling lemonade.

Cottage Springs Ontario Peach Flavoured Vodka LCBO 31826, $29.95 This peachy local spirit would be terrific in a summery white wine Sangria or a fruity Vodka Soda.

Absolut Vanilia Vodka LCBO 282178, $31.95 The iconic Swedish brand has added vanilla to its roster to take your Espresso Martinis to the next level.

Aeroplan® is a registered trademark of Aeroplan Inc., used under license. The Air Canada maple leaf logo® is a registered trademark of Air Canada, used under license.

30 FOOD & DRINK EARLY SUMMER 2023

INSIDE SCOOP

SNACK BAR BAR HACKS

Bartenders across North America are getting creative when it comes to fusing happy hour with snack time. Here are some tasty bites to garnish your next drink.

POP MUSIC Make a small parchment cone—find out how on YouTube—attach it to the glass with a paper clip then fill it with popcorn. The trendy pouch is terrific on an Old Fashioned or Cuba Libre.

Meat Up LOCAL

Started in 2020 by husband-and-wife team Charlie Iscoe and Laya Bail, Sunday Farms (sundayfarms.com) is an online butcher providing southern Ontarians with high-quality, ethically raised meats. What sets them apart is that there’s no need for a subscription or a minimum order—choose exactly what you want and have it delivered right to your front door. Sourced from local farms, offerings include 100-per-cent grass-fed beef and lamb, heritage-breed pork and pasture-raised chicken. You can also get sustainably caught wild Canadian seafood including albacore tuna and spot prawns. Everything is vacuum sealed and frozen, and delivery is free on orders over $99. It’s a great way to support regenerative agriculture and ensure quality at your table every day. —By Irene Matys

SAVOURY SKEWER A gilda, the northern Spanish pintxo of a green olive, anchovy fillet and pickled pepper on a skewer, is practically tailor-made to set atop a bracingly cold Martini or spicy Bloody Caesar.

LOCAL GOING TO PRESS The cold-pressed juice trend has now infiltrated the home bar. Toronto-­ based La Presserie has created a line of all-natural juice cocktail mixers that, with the addition of a spirit, deliver bold, fresh and vibrant takes on six classic cocktails. We’re especially smit ten with the super minty Mojito and the brilliantly hued Cosmo. For properly cold cocktails, make sure your serving glasses are frozen ahead of time, and the straight-up drinks are improved when shaken with ice and strained into chilled glasses. La Presserie Cold Pressed Cocktail Mixers Variety Pack, 6 x 213 mL, $42, lapresserie.ca

SAY CHEESE A crisp, buttery grilled cheese sandwich, cut into triangles and placed over the glass, makes for an eye-catching side snack. It’s amazing with beer-based cocktails such as a Shandy or Black Velvet.

FARM IMAGES SUPPLIED BY SUNDAY FARMS

32 FOOD & DRINK EARLY SUMMER 2023

INSIDE SCOOP

Trendspotting A roundup of what we’re into this season.

Nuts for Yogurt Whether you’re vegan or lactose-intolerant, one of your best options for dairy free yogurt is made right here in Ontario. Simpla Plant-Based Coconut Yogurt is thick, rich and tangy, and the coconut flavour is not overpowering. There’s a plain, unsweetened version for savoury preparations, but we’re most fond of lemon, which is great for smoothies, parfaits or summer snacking. To find Simpla yogurt near you, visit simplafoods.com/stockists.

Life of Pie Pizza for dessert? Why not! The latest home-baking trend features a giant sugar cookie smeared with cream cheese frosting and topped with a cornucopia of fresh fruit. It’s a lot easier than making pie and way more flexible. Give our Fruit Pizza recipe a whirl (page 136).

At Spritz End There’s a new spritz in town, and his name is Hugo. Invented in the Italian Alps and popularized in Switzerland, the refreshing aperitif features Prosecco, elderflower liqueur and a splash of soda. Now making headway in North America, it’s the prefect libation for those who eschew strong spirits. Try our recipe (page 136) for an easy cocktail at your next get-together.

Tutti Frutti Once pigeonholed as a single style, fruit beers are rid ing a wave of pop ularity and we’re seeing more and more iterations coming to the fore. From an orange sour to a tropical IPA, here are four fruity brews to try this summer. —By Jordan St. John

CITRUS

CRANBERRY

STONE FRUIT

TROPICAL

Sawdust City’s Tropical Storm Sour Cranberry Mule ( LCBO 31577, 473 mL, $4.50 ) borrows from mixology to liven up your summer sipping with its tart cranberry juice, zesty lime and spicy ginger.

Rorschach Brewing’s Hedonism Passionfruit Blood Orange Guava Sour IPA ( LCBO 30142, 355 mL, $3.85 ) may sound like liquid fruit salad, and while it does deliver an explosion of flavour, the balance is spot on.

A classic of the genre, St-Ambroise Apricot

Ideal for brunch or as an afternoon sipper, Collective Arts Daily Forecast Mimosa Style Beer ( LCBO 25099, 473 mL, $3.9 5) blends freshly squeezed orange juice with a lightly sour beer for a tart, refreshing brew.

Wheat Ale ( LCBO 338343, 473 mL, $3.15 ) conveys the sweetness and fragrance of peak-season apricots without any sour edge. Perfect for a sun-drenched backyard hang.

YOGURT IMAGE SUPPLIED BY SIMPLA

34 FOOD & DRINK EARLY SUMMER 2023

HAVE A BLAST OF SUMMER

NEW TASTES ULTRA GOOD

Must be legal drinking age.

JERK CHICKEN ROTI WRAPS WITH PINEAPPLE SALSA & CREAMY SLAW P. 146

ENTERTAINING All on Deck The humble sandwich gets a seasonal makeover, enhanced with bright flavours, local veggies and global influences. The result? A tasty meal perfect for enjoying on the deck while soaking in the summer sun.

BY ERIC VELLEND | PHOTOGRAPHY BY MAYA VISNYEI

FOOD STYLING BY CHRISTOPHER ST. ONGE; PROP STYLING BY SHELLY SHNIER

FOOD & DRINK EARLY SUMMER 2023 37

ALL ON DECK

Grilled Shrimp Torta with Spicy Guacamole A torta is a hugely popular style of sandwich in Mexico. When it comes to fillings, just about anything goes, however the roll should be crusty with a soft interior. Mexicans will use a bolillo roll, but, here, a good option is a Portuguese papo secos. If you want to make the guacamole separately as a dip, add 2 tbsp (30 mL) chopped tomato. SPICY GUACAMOLE 2 tbsp (30 mL) fresh lime juice 1/4 cup (60 mL) finely chopped red onion 2 ripe avocados 1 jalapeño pepper, finely chopped 2 tsp (5 mL) hot sauce, preferably Cholula 1/3 cup (80 mL) chopped cilantro Salt to taste

SANDWICHES 1 clove garlic 4 tbsp (60 mL) canola or sunflower oil, divided

1 tsp (5 mL) ancho chili powder 1/4 tsp (1 mL) ground chipotle 1 1/3 lb (605 g) colossal (16/20) uncooked shrimp, peeled, deveined Salt and freshly ground pepper to taste 1 tbsp (15 mL) cider vinegar

1/2 tsp (2 mL) honey Pinch dried oregano 4 large crusty rolls

2. For the sandwiches, grate garlic on a rasp into a large mixing bowl. Transfer a pinch of garlic to a small bowl and set aside. To the large mixing bowl, add and stir in 2 tbsp (30 mL) oil, ancho and chipotle. Add shrimp. Season with salt, if necessary—most shrimp are salty enough—and pepper. Mix thoroughly. Divide shrimp between four long, metal skewers. Cover and refrigerate at least 30 minutes and up to 2 hours. 3. To small bowl with pinch of garlic, add and whisk in remain ing 2 tbsp (30 mL) oil, vinegar,

tomato and season with salt and pepper. Top with lettuce. Drizzle dressing over lettuce. Cover with bun tops and serve immediately.

honey and oregano until honey is dissolved. Season with salt and pepper. Cover dressing and refrigerate until ready to use.

8 slices ripe beefsteak tomato Finely sliced iceberg lettuce

Serves 4

4. Preheat barbecue to medium-high.

1. For the spicy guacamole, combine lime juice and onion in a large mixing bowl. Let stand 15 minutes. Halve and pit avoca dos, and scoop out flesh into the bowl. Roughly mash with a fork or potato masher. Stir in jalapeño, hot sauce, cilantro and salt. Trans fer to an airtight container. Press a piece of plastic wrap against surface of guacamole. Cover and refrigerate up to 4 hours.

WHAT TO SERVE Stoneleigh Marlborough Sauvignon Blanc LCBO 293043, $18.95 This fruity New Zealand

5. Clean and oil grate. Grill shrimp until cooked through, about 2 1/2 minutes per side. Transfer to a plate and remove from skewers with tongs. 6. Split buns and smear bottoms generously with guacamole. Divide shrimp over guacamole. Top with

Sauvignon Blanc brings racy gooseberry and passion fruit flavours, matching the shrimp, while balancing the spiciness of the sandwich.

38 FOOD & DRINK EARLY SUMMER 2023

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ALL ON DECK

Vegan Beet Reuben Roasted, sliced and spiced beets stand in for corned beef in this delicious meat- and dairy-free take on the classic Reuben. Vegan mayo has become much easier to find—Hellemans version is excellent—as has plant-based “cheese.” Of course, if you’re not vegan, you could use regular mayo and real Swiss cheese. DRESSING 1/2 cup (125 mL) vegan mayonnaise 1/4 cup (60 mL) finely chopped bread-and-butter pickles 2 tbsp (30 mL) ketchup 2 tsp (10 mL) fresh lemon juice Salt and freshly ground pepper to taste SANDWICHES 2 large beets, about 1 lb (455 g) total 1 tbsp (15 mL) canola oil, plus more for brushing 1/2 tsp (2 mL) smoked paprika 1/2 tsp (2 mL) ground coriander Salt and freshly ground pepper to taste 1 cup (250 mL) sauerkraut 8 slices pumpernickel or rye bread 8 slices plant-based Swiss “cheese” 1. For the dressing, mix all ingredients in a bowl until well combined. Transfer to an airtight container. Cover and refrigerate up to 1 week. 3. Lay out a rectangle of foil big enough to wrap beets. Place beets in middle. Drizzle with oil. Gather ends and seal tightly. Place on a baking dish. Bake until a paring knife inserted in centres meets with just a little resistance, about 1 1/2 hours. Remove from oven and carefully open foil to cool. 4. When beets are cool enough to handle, peel, trim and slice on a mandoline about 1/8 inch (3 mm) thick. Lay slices out on a baking 2. For the sandwiches, preheat oven to 400°F (204°C).

plant-based “cheese” may not melt, but it will still be warm and soft.) Cut sandwiches in half and serve immediately.

of Swiss, trimming to fit. Divide beets and sauerkraut evenly over Swiss. Top with remaining four slices of Swiss, trimming to fit. Place remaining four bread slices on top, oil side up. 7. Place two large nonstick frying pans over medium heat. Cook sandwiches until nicely browned and heated through, 4 to 5 min utes per side. (You will need to use a second spatula or a pair of tongs to hold each sandwich together while flipping it. The

sheet. Sprinkle with paprika, cori ander, salt and pepper. Set aside.

5. Drain sauerkraut in a sieve placed over a bowl, pressing with back of a spoon to extract max imum brine. Blot dry with paper towel. Set aside. 6. Lightly brush bread slices on one side with oil and divide between two baking sheets, oil side down. Top each slice with a generous smear of dressing. Top four bread slices with four slices

Serves 4

WHAT TO SERVE Cave Spring Pinot Noir VQA VINTAGES ESSENTIALS 417642, $21.95 Light with bright raspberry fruit and earthy beetroot notes, this red perfectly matches the beet flavours of this vegan take on a classic deli favourite.

40 FOOD & DRINK EARLY SUMMER 2023

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ALL ON DECK

Arayes (Grilled Lamb-Stuffed Pitas) With Minty Yogurt Sauce This popular Middle Eastern sandwich (of sorts) finds a spiced lamb filling stuffed inside pitas then grilled to crispy, juicy per fection. If lamb isn’t your thing, medium ground beef works nicely, and if you can’t find baharat spice blend (we love Never Not Eating brand, iamnevernoteating.com), garam masala is a great sub stitute. Arayes can also be cut into triangles and served as an appetizer. MINTY YOGURT SAUCE 1 cup (250 mL) full-fat plain Greek yogurt 1/2 cup (125 mL) roughly chopped mint 1 tbsp (15 mL) fresh lemon juice 1 clove garlic, grated on rasp Salt to taste ARAYES 1 small onion, coarsely chopped 1 cup (250 mL) packed flat-leaf parsley leaves 1 lb (455 g) ground lamb 2 tbsp (30 mL) toasted pine nuts 1 tsp (5 mL) baharat or garam masala 1/2 tsp (2 mL) salt (rounded) 4 6-inch (15-cm) pocket pitas, halved Olive oil for brushing 1. For the minty yogurt sauce, place all ingredients in a food processor. Run machine until mint is very finely chopped and sauce is light green. Transfer to an airtight container. Refrigerate for up to 3 days. 2. For the arayes, place onion and parsley in a food processor. Pulse until finely chopped. Transfer to a large mixing bowl. Blot excess moisture with paper towel. Add lamb, pine nuts, baharat or garam masala, and salt. Mix thoroughly with your hands. Cover and refrigerate until ready to use, up to 1 day.

WHAT TO SERVE Famille Perrin Réserve Côtes du Rhône AC VINTAGES ESSENTIALS 363457, $17.95

5. Clean and oil grate. Grill pitas, turning occasionally, until pitas are crispy and lamb is cooked through, 12 to 14 minutes. (Lower heat if they’re browning too quickly.) 6. Transfer to a serving platter and serve with minty yogurt sauce.

3. When ready to serve, divide filling into 8 even portions—they should be roughly a scant 1/3 cup (80 mL). Stuff each pita half with one portion. Gently press to spread evenly. Place stuffed pitas on a baking tray and brush both sides with olive oil.

This medium-bodied French red has ripe plummy fruit with pep pery floral cardamom notes and is a great fit with Mediterranean and Middle Eastern food.

4. Preheat barbecue to medium.

Serves 4

42 FOOD & DRINK EARLY SUMMER 2023

THE GOLDEN HOUR

* Source: ACD Sales Data Retail vol 9L cs Jan. 2023 R12

Italian Summer Wines go in and out of fashion. Changing climates and modern growing techniques now favour some grapes that previously struggled. Progressive growers are keen to save ancient grapes and im‑ prove biodiversity by encouraging native plantings. Whites like Grillo, Vermentino and Pecorino are new at the LCBO this summer, bringing a cool and refreshing note to any warm-weather occasion. ULTIMATE WINE & CHEESE PAIRING Pecorino with Il Piatto Mare Pecorino Terre di Chieti LCBO 30962, $12.95 Most of us know Pecorino as a salty and creamy sheep milk cheese (“pecora” is Italian for sheep). Pecorino, the wine, is a dry, crisp white with bright acidity and herbal-mineral notes: the best of Sauvignon Blanc (acidity, herbs, citrus) and Pinot Grigio (texture, honeysuckle, sweet spice). This great-value bottle has vibrant peach and white-flower aromas, flavours of tangy tree fruit, citrus and minerality that go beautifully with its namesake cheese.

In a Grape Mood WINE

Looking for a new go‑to patio sipper for the season? Shop the shelves at the LCBO to find unique, lesser‑known wines and discover exciting options you’ll want to share and introduce to your friends.

BY DICK SNYDER PHOTOGRAPHY BY JODI PUDGE

FOOD STYLING BY CHRISTOPHER ST. ONGE; PROP STYLING BY SHELLY SHNIER

FOOD & DRINK EARLY SUMMER 2023 45

IN A GRAPE MOOD

Grape Explorations These whites feature grapes that are heroes in their home lands, but are perhaps lesser-­ known to many wine lovers. Each one brings qualities that are ideal for summer: mouth watering freshness, vitality and versatility with summer fare. The Greek Moschofilero grape has zippy acidity and a mineral palate, living in a space where Riesling meets Pinot Blanc. Dry and almost electric in personality, it shines in summer heat. Serve with a Mediterranean platter of hummus, olives, giardiniera, sardines and salty nuts. Grillo is Italy’s ancient-grape secret weapon: it’s gaining attention for its Pinot Grigio–like qualities, with even livelier acidity and bright apple and pear. Its sea-breeze salinity, fresh cit rus and herbs shine with Asiago white pizza and a little sweet pepper heat. Do you like the idea of apple notes overlaid with bright citrus and a hint of honeysuckle? Those classic Chardonnay qualities shine in this Chenin Blanc from South Africa, as do a floral perfume, beeswax notes, subtle spice and a richer texture. Yes, it tastes quite like how a summer garden smells: alluring and delicious. Villa Puccini Grillo Sicilia DOC LCBO 30958, $14.95 With Love from the Cape Chenin Blanc LCBO 30694, $16.95 Boutari Moschofilero White LCBO 172387, $15.55

SEA FOOD, PAIR IT! The acidity and citrus notes in these wines are made for seafood, especially when it’s chargrilled and seasoned with herbs, spices and citrus. Mineral and seaside notes in the wines bring seafood flavours to life like a dash of flaky sea salt!

46 FOOD & DRINK EARLY SUMMER 2023

IN A GRAPE MOOD

A Garden of Rosés

As the popularity of rosé con tinues to explode, winemakers all over the world are explor ing a breadth of styles from different growing regions and conditions. They’re also playing with interesting grape combi nations. These exciting rosés are blends of grapes not often seen together. This California rosé gets a dash of heritage grape Lemberger (Blau fränkisch), which adds colour and structure to Pinot Noir’s red-berry lightness. It has cranberry-raspberry juiciness, with added roundness and depth. Pair it with a classic vichyssoise. Chloe Rosé LCBO 31656, $19.95 South African blend of Mourvèdre, Cinsault, Grenache and Carignan makes it unique. Perfumed and com plex, with berry notes tempered by delicate hints of watermelon, rose and lime, it pairs nicely with roasted poultry, paella or grilled Halloumi. Red and white grapes fermented together? Yes, indeed! This New Zealand blend of red Merlot, Syrah and Malbec plus white Viognier and Chardonnay has full-on berry flavour, elevated by apple-pear and a subtly spicy finish. Try it with chicken or chickpea-mushroom veggie burgers. Babich Rosé LCBO 31488, $19.95 Protea Rosé LCBO 31471, $14.95 The addition of Shiraz to this

NO-RULES ROSÉ Rosé brings the best of white and red wines to the table, so pair it with all the summer foods you love. These have enough complexity to match with dishes typically paired with red wines, as well as the fresh, bright qualities of summer white. Serve rosé in a red or white wineglass, a stemless glass or a wine tumbler: experiment and have fun!

48 FOOD & DRINK EARLY SUMMER 2023

Our roots here in California’s North-Central

Today, McManis Family Vineyards cultivates

Valley go deep. We’ve been working this

more than 3,600 acres throughout the region.

land for five generations, since 1938.

Even though we’ve grown over the years, we’re

It’s more than our home, it’s a living

still hands-on about our vineyards and our wine.

part of our family’s history.

That’s heritage in the making.

FAMILY OWNED

FIVE GENERATIONS

•

Distinctively Zin A Vintages“Essential”always available at the LCBO.

Please enjoy responsibly. Represented in Ontario by THE VINE: thevineagency.ca

FAMILY VINEYARDS ®