LCBO Food & Drink Spring 2019

EDITOR’S NOTES

Borrowingaterm from the travel industry, spring can pretty accurately be described as a shoulder season—that time be- tween winter and summer when you’re just not sure what you’re going to get. There are still plenty of chilly days and nights, yet the first tantalizing signs of the green season are starting to poke through. It’s a challenge for sure when deciding what to wear, what to eat—and when planning a spring issue—but we think we’ve covered our bases in this one.     To help you combat what we hope are the last cold days of the season, we propose any of our warm, steeped cocktails starting on page 64. Infused with flavour, they are ideal for sipping as you curl up with a good book by the fire, or are an especially warm welcome for guests as they arrive for a dinner party.     Bridging the gap between winter and spring, on page 43 are four soup recipes that are perfect for this time of year. Served warm, to help keep you warm, their ingredients o er a hint of what’s to come in the pro- duce aisles. Before we shake o our winter comfort-food cravings, check out “Cacio E Pepe Twists” starting on page 77. While each recipe is sure to satisfy those aforementioned cravings, we’ve freshened them up with unique flavours and techniques. You might also be dreaming of flavourful, garden-fresh salads, but we’re not quite there ingredients-wise. Wedge salads (page 87) are the perfect solution, utilizing sturdier winter cabbage and lettuce to create hearty starters or light mains.     When warmer weather finally does arrive, starting on page 58 we help you mark the occasion with dishes that are perfect for any gather- ing or celebration—Easter, St. Patrick’s Day, a Spring Brunch or a Spring Dinner Party—each one worthy of the starring role on your menus. In “Delicious & Nutritious” on page 70, Food Editor, Lucy Waverman, and nutritionist Leslie Beck have developed a dinner party-worthy menu that takes you from appetizer through to dessert and is full of seasonal ingre- dients—and nutrition! On the drinks side, an icy cold Mint Julep featuring oh-so-trendy bourbon (page 37) is a great way to raise a toast to the season. Or, more traditionally, any of the bubblies featured in “Everyday Sparkle” on page 49 will also do the trick.     Whatever the season brings, we hope you enjoy it—and this issue of Food & Drink . Be sure to follow our social channels @lcbofoodanddrink on Instagram and Pinterest for more great recipes, drinks and collections— all perfectly suited to spring, no matter the weather outside.

PORTRAIT BY JAMES TSE

FOOD & DRI NK SPRING