LCBO Food & Drink Spring 2019

TREND SPOTTING WHAT’S ON OUR RADAR FROM THE WORLD OF FOOD AND DRINK.

BY ERIC VELLEND  •  PHOTOGRAPHY BY VINCE NOGUCHI

From new wave veggie burgers to zero-proof spirits, here’s a look at what we think Canadians will be eating and drinking in 2019.

ZERO PROOF The most talked about cocktail ingredient ironically has no buzz at all. Pioneered in England by Ben Branson at Seedlip, non-alcoholic distillates use maceration and dis- tillation to create complex liquids with the same flavour intensity as spirits but without any alcohol. Used by some of the best bars and restaurants in the world, Seedlip has ushered in a new generation of booze-free libations that are called everything from “zero proof” to “placebos.” The company cur- rently has three flavours, but its Garden 108, tasting of peas, hay and herbs, is perfect for the sea- son. Give it a whirl in our sophisti- cated Spring Sour (recipe p. 99). Seedlip Distilled Non‑Alcoholic

Spirits, $45/700 mL, seedlipdrinks-ca.com.

FOOD & DRI NK SPRING 2019 29