LCBO Food and Drink Spring 2016

SPRING

Our feature stories this season remind us that signs of spring come at different times in different parts of the world. Ireland seems to be green all year round, but the lush grass and hills seem even more emerald when the sun peeps through the mist in April. Lucy Waverman was there recently and returned with a menu inspired by the new Irish cuisine, nicely timed to the recent surge of interest in Irish whiskeys—and St. Patrick’s Day gatherings. Easter Sunday for Orthodox Greeks falls on May 1 this year, by which time spring is starting to look and feel a lot like summer in the Mediterranean. Our Greek Easter menu is all you need for an unforgettable celebration—and of course it makes for a feast with a twist for Canadian Easter.     And talking of Canada? You could wait until spring is truly sprung before trying our delectable Spring Brunch—or just whip it all together right now. As for our cocktails, we’ve taken key in- gredients from all around the world and used each one in three different but delicious drinks—so you can toast the springtime wherever and whenever it shows up.

PHOTOGRAPHY BY JAMES TSE • SEE SOURCE RESOURCE

56 GREEK HOLIDAY | 64 FROM THE EMERALD ISLE 70 THE RETURN OF BRUNCH | 76 MIXING IT UP