LCBO Food and Drink Spring 2016

TABLE OF CONTENTS

DRINK

SPIRITS GINS OF DISTINCTION  By Eric Vellend

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Making gin cocktails can be tricky as each brand has its own distinctive flavour; hence these four mixed drinks, designed to bring out the best in four specific gins.

WINE PASSAGE TO SPRING  By James Chatto

89

Move over, big red winter wines; make room for a springy array of full-bodied whites, light reds and refreshing rosés.

IN EVERY ISSUE

EDITOR’S NOTES

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83

A SPLASH OF MOSCATO A generous splash of sparkling Red Moscato adds an earthy sweetness to blueberry jelly. WHAT’S NEW A selection of products from around the world available at the LCBO and Vintages. MUST-HAVES Things we love for entertaining and around the house. TRENDSPOTTING What’s on our radar this issue? Tea, in all its varieties.

15

DEPARTMENTS

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FOOD

22

SEASONAL TOPPING IT OFF  By Marilyn Bentz-Crowley Crisps, crumbles and cobblers go savoury, adding texture and flavour to warming weeknight supper recipes. FLAVOURS COCONUT CREATIONS  By Joanne Yolles To showcase the versatility of a much-loved ingredient, we present four fantastic desserts.

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25

RECIPE INDEX

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SOURCE RESOURCE

119

5 QUESTIONS WITH… Caesar Guinto, chef and co-owner of Creemore Kitchen in Creemore, Ont., serves good, simple food from local ingredients—with a nod to his Filipino roots.

120

TWISTS REDISCOVERING LIVER  By Amy Rosen

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25

Liver prepared well delights aficionados and stands a good chance of converting haters; these recipes offer delectable proof.

BASICS KNOW YOUR NOODLES  By Jennifer MacKenzie

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Faced with so many choices when buying pasta, we can all use this primer showcasing three varieties and which sauces suit them best.

6  FOOD & DRI NK SPRING 2016