LCBO Food & Drink Spring 2018

Dynamic Duos

RECIPES BY ERIC VELLEND  •  PAIRINGS BY CRYSTAL & TARA LUXMORE PHOTOGRAPHY BY JAMES TSE

Why wait till summer for that unbeatable duo: burgers and beers? Our spring-inspired recipes paired with local craft beers satisfy the urge yet feel just right for the season!

BURGERS AND BEER may be a sum- mer staple, but here in Canada we like to start grilling patties the minute the snow has melted off the ’cue, cracking cold ones on frosty patios. That means springtime is burger and beer time! To celebrate, we’ve got five stacked bur­ gers full of fresh flavours matched with spring-ready craft brews from across the province. A Greek-inspired lamb patty topped with grilled asparagus and minty tzatziki is mellowed by a biscuity pale ale. A bacon-boosted turkey burger,

accessorized with ginger-spiked rhubarb chutney and peppery cress, is matched to a toasty, refreshing brown ale. For pur- ists, we’ve got an all-beef patty under a gooey roof of Jarlsberg and chewy mush- rooms facing off against a big, bold piney IPA—the result is a mouth-watering con- trast. Finally, for non-carnivores, there’s a herbaceous fillet-o-salmon enhanced by a spritzy, lemony saison, or a nutty veg- gie burger with a sessionable, fruity ESB (Extra Special Bitter). So stock the fridge, put on your scarf and get grilling.

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