LCBO Food & Drink Summer 2016

EDITOR’S NOTES

We here at Food & Drink know better than most (in fact, it’s kind of what we do), that before food hits our mouths, we eat with our eyes. Never is that more true than in summer, with the riot of colourful, fresh ingredients available to us all season long. But looking good isn’t good enough, those looks have to translate into good taste too…    We celebrate colour in several stories this issue. Most prominently in “Colour Palate” on page 96, where we feature a dish that represents each colour of the rainbow—starting with gorgeous red and yellow tomatoes through to a purple-themed cheese course. In “Ready for Rosé” we show- case summer’s favourite wine and, starting on page 127, we’ve created a recipe to be paired with three styles of pink—sparkling, dry and sweet—each one complementing the wine in flavour and in hue. Lavender fields in bloom are a magnificent sight (and smell) at this time of year, and we’ve added to the sensory pleasure in “Sweet on Lavender” on page 35 with four deli- cious desserts (and a Mojito) that fea- ture the flavour and colour of lavender.    Also in this issue, we’ve ventured where we’ve never ventured before—to a campsite! If camping is one of your summer pastimes, our “Camping Out” menu on page 74 elevates standard campfire fare to gourmet heights. Much of the menu is prepared before

you leave home, and what needs to be done on-site utilizes tools that you would typically have on hand, so you don’t need to pack anything extra. Keeping to the outdoor theme, we know you’re treasuring every last minute spent outside and if that means linger- ing on the back deck long past dinner, you just might get hungry again. With that in mind, you’ll find recipes for late-night snacks starting on page 109, featuring sweet and savoury bites that are just right for that time of night.    Discovering a new product, an amazing new cocktail recipe or a new way to serve something is one of sum- mer’s simple pleasures. Oftentimes, we latch on to those and they become become ideally suited to the season and to summer fare. In “Sophisticated Blends” on page 57, Eric Vellend has created four new blender drinks to appeal to a more mature palate (read: less sweet) while still satisfying the craving for icy refreshment. And finally, for the ultimate in convenience, check out “Summer of Pale Ale” (page 119) and “Cider Selections” (page 43) where all you need to do is pop the top to find your new summer favourite.    Savour the season—and this issue of Food & Drink ! “the drink of the summer.” May we propose a few ideas…? On page 102 James Chatto encourages us to not put away our red wines at this time of year. Instead, chill them down a bit and they

PORTRAIT BY STACEY BRANDFORD

FOOD & DRI NK SUMMER