LCBO Food and Drink Spring 2016

BY CHRISTOPHER ST. ONGE  •  PHOTOGRAPHY BY ROB FIOCCA GREEK HOLIDAY

GREEK EASTER MAY ARRIVE A MONTH LATER, BUT WHY NOT BORROW FROM THAT COUNTRY’S FAMED FLAVOUR PALATE FOR A FRESH NEW SPIN ON HOLIDAY DINNER RECIPES. If you’re lucky enough to have Greek friends, you’ve probably been invited to celebrate Easter with them. And if you’ve been wise enough to say yes, you know everyone else was invited too!     Following a day of cooking and, more importantly, 40 days of modest eating, the Greeks shake off Lent with a celebratory feast. The centrepiece is often a whole spit-roasted lamb, accompanied by deliciously simple sides and a groaning board of sweets. While not quite as over-the-top as that whole animal, our Greek Easter centrepiece features a wickedly good lamb leg that cooks over feta-enriched potatoes, lending the spuds its delectable drippings. We’ve got sides and desserts covered, too, and to begin, a soup as pretty as spring.     This year, turn the tables and invite your Greek friends to your place instead. When all is said and done, it doesn’t matter much whether you can speak Greek, only that you can cook and eat like one!

Pavlo & Remigio, Guitarradas , 2015, Hejaz Entertainment Two lightning-fingered guitar masters—Pavlo, the Toronto-born son of Greek immi- grants, and Remigio Pereira of The Tenors—unleash a whirlwind of Mediterranean sounds. Their bravura program of instrumentals will re-awaken your senses (and tan- talize your tastebuds) after a long winter’s nap. SET THE MOOD BY ANN LOUGH

FOOD & DRI NK SPRING 2016 57