LCBO Food & Drink Spring 2017

the new

FOOD  TRENDS

No longer relegated to a decorative sprinkling of parsley, today’s garnishes have become an important way of adding flavour and texture to restaurant dishes, while at home they ofer an easy way to change things up. BY VICTORIA WALSH  •  PHOTOGRAPHY BY DARREN KEMPER C r i s p & P r e t t y F r i e d S h a l l o t s , P r o s c i u t t o a n d B a s i l r e c i p e o n p a g e 1 1 2

S p r i n g - I n s p i r e d P e a T e n d r i l s , B u f f a l o M o z z a r e l l a a n d M i n t r e c i p e o n p a g e 1 1 2

I T A L I A N A r u g u l a , O l i v e O i l a n d S u n - D r i e d T o m a t o e s r e c i p e o n p a g e 1 1 2

Dress up a simple brunch of poached eggs and toast— buttered, if you like—with one of these fantastic garnishes. poached eggs on toast

FOOD & DRI NK SPRING 2017 81