LCBO Food & Drink Spring 2017

TABLE OF CONTENTS

DEPARTMENTS FOOD

FLAVOURS TAKING STALK By Lucy Waverman

31

Far more than a final flourish for a Bloody Caesar, celery— leaf and all—adds surprisingly great flavour to a whole range of dishes.

BASICS POWER BARS By Eshun Mott

47

Energy bars offer convenience at a price, but these healthy homemade versions offer standout flavour—and they’re easy on the pocketbook!

TRENDS THE NEW GARNISH By Victoria Walsh

81

31

Garnishes have morphed into an important way of adding flavour and texture to restaurant dishes—and at home they offer a simple way to change things up.

ENTERTAINING MIDDAY SOCIAL By Marilyn Bentz-Crowley

95

IN EVERY ISSUE

For a weekend lunch, this menu eases you from the warming spices of winter into the fresh flavours of spring—to delicious effect.

EDITOR’S NOTES

10

A SPLASH OF RYE Canadian whisky gives traditional Easter ham a modern twist. 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 High in nutrients, low in calories and packed with flavour, seaweed has everyone seeing green.

15

DRINK

17

SEASONAL A CASE FOR SPRING  By James Chatto An expertly curated mix of wine, beer and spirits, offering something for any springtime occasion.

39

22

25

WINE ROSÉ OUTLOOK  By James Chatto

89

RECIPE INDEX

No longer relegated to summertime, rosé has garnered legions of fans who enjoy it year-round. But how to decide which one to buy?

123

SOURCE RESOURCE

123

FIVE QUESTIONS WITH… Jan Campbell-Luxton of Vineland’s De La Terre bakery creates beautiful, healthful loaves, connecting bread lovers with local farmers.

124

6  FOOD & DRI NK SPRING 2017