LCBO Food and Drink Spring 2016

EDITOR’S NOTES

Here’s hoping that by the time this issue arrives in LCBO stores, the first signs of spring will be sprout- ing here in Ontario. It’s time to shake o winter and open up our windows— and our palettes…    Set aside the deep, dark red wines of winter (for now) and let Food & Drink be your guide as you consider lighter reds, refreshing rosés and full-bodied whites in “Passage to Spring” on page 89. The unique fla- vour of gin makes an interesting study as we transition away from dark spir- its. In “Gins of Distinction” on page 41, Eric Vellend highlights four examples, each with its own distinct flavour pro- file, and creates a cocktail to highlight its attributes. Sticking with cocktails, we also asked the Martini Club to take five ingredients and develop three cocktails featuring that ingredient— each one hinting at spring. Check out “Mixing it Up” on page 76 to find a new favourite amongst the fifteen featured there.    On the food side, we’ve put a fresh spring spin on chicken livers and on cobblers, crisps and crumbles. In “Rediscovering Liver” on page 83, Amy Rosen presents three recipes that just might convert that protein’s harshest critics—think General Tso Chicken Livers. Then in “Topping it O ” on page 33, Marilyn Bentz-Crowley puts a savoury twist on dessert-style dishes, yielding warming suppers for cool evenings—Chicken Crisp with Grilled Cheese Croutons, anyone? “Know your

Noodles” on page 97 satisfies any carb cravings lingering from winter, and “Coconut Creations” on page 47 will surely delight a sweet tooth.    For all your seasonal entertain- ing needs, this issue has menus for St. Patrick’s Day and Easter cele- brations. James Chatto and Lucy Waverman team up for “From the Emerald Isle” on page 64, presenting delicious dishes inspired by Lucy’s re- cent travels and pairing them with Irish whiskies, beers and ciders. In “Greek Holiday” on page 56, Christopher St. Onge gives the Easter feast a Greek flavour twist with incredible results. Be prepared for rave reviews whether you are celebrating on March 27th or Greek Orthodox Easter on May 1st.    Starting with this issue, we have also tweaked our “Trendspotting” section to focus on just one trend for each season. With input from our expert contributors, we wanted to demonstrate how to bring a trend to life in your home—starting with tea, in all its many forms, on page 25. Be sure to let us know what you think! And finally, a reminder that each is- sue of Food & Drink is now available online, and as a digital download for iOS and Android devices, two weeks after it is released in stores. Visit foodanddrink.ca/fddigital for more information, and be sure to share with family and friends who may have missed this issue in stores, or who live outside the province.    Have a great spring!

PORTRAIT BY STACEY BRANDFORD

FOOD & DRI NK SPRING