LCBO Food and Drink Holiday 2016

EDITOR’S NOTES

There is much to enjoy about the holidays, but not everyone will agree on the best way to spend their time. Whether it’s hosting a fes- tive cocktail party, being in charge of the turkey this year or catching up on buzz-worthy books, TV shows and mov- ies, we all have our favourite things to do over the holidays and we’ve made an e ort to o er solutions for all your food and drink needs.    If you most look forward to the big day and a traditional meal with family coming together from near and far, we have a few options for you. Perhaps you are lucky enough to gather at the family cottage? Since you will be away from your home kitchen, our menu starting on page 118 was designed with ease of preparation in mind, but will of course work wherever you are fortu- nate enough to get together. If you’re celebrating at home, but everyone is arriving at di erent times, Christopher St. Onge’s “Lunch for a Bunch” on page 140 is ideal—featuring dishes that can all be prepped in advance and served as guests trickle in. Either way, with overnight guests, you’ll have to prepare breakfast too. “Brunch-wiches” on page 71 o ers four hearty breakfast sandwiches created for leisurely morn- ings together.

points to uncork for New Year’s Eve or any other festive occasion. Start- ing on page 162, recipe developer and food stylist Eshun Mott has created spectacular cocktails (easily trans- forming to non-alcoholic drinks) that strike just the right note as a welcome cocktail when guests arrive. “Festive Reds” on page 177 o ers an assortment of drink choices—all in sea- sonal red hues—complimented by the perfect nibble to serve alongside, mak- ing for ideal cocktail-party pairings.    If your holidays are more about a break from work and an opportunity to relax and unwind with a few indul- gences here and there, you’ll find those in this issue too. “Grand Fromage” on page 156 takes full advantage of any leftover cheeses lingering after the holi- days and transforms them into comfort food favourites. “Simmering Goodness” (page 205) o ers recipes that will fill the house with wonderful aromas while you spend the day curled up on the couch. And, back by popular demand, on page 53 is James Chatto’s annual guide to stocking up on wines you may have never heard of. When it’s time to venture outside, they are all great wines worth seeking out and sampling.    From stu ng to gifts, you’ll find so much more inside. We hope you enjoy the issue and that you find the time to do all your favourite things this holiday season!

   If holiday parties are your thing, “The Real Deal” on page 148 suggests several Champagnes at di erent price

PORTRAIT BY JAMES TSE

THE DIGITAL EDITION of this issue will be available to download November 16th . Perfect for family and friends who have seen your issue, but missed it in stores. Visit foodanddrink.ca/fddigital for more information.

FOOD & DRI NK HOLIDAY